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Messages - narcout

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Kegging and Bottling / Re: CO2 Tank Size
« on: October 31, 2014, 01:30:37 PM »
Welding supply companies are good options too (lots of different gases available and most can do certs or at least direct you to someone who can).

That was good advice, thanks. 

I found an Airgas shop not far from where I work.  I had to trade in my nice, shiny tank for one of theirs, but the guy told me not to worry about the fact that mine needed a hydro, and he only charged me $20 for the swap. 

Yeast and Fermentation / Re: Yeast Generation Count from a Starter
« on: October 29, 2014, 12:59:51 PM »
so "as long as the gravity is low" and "wont be making alcohol"....not sure i get that. low OG still makes alcohol, no? how low we talking about.

Brewing yeast can both respire (requires presence of fee oxygen) and ferment (which does not).  However, even in the presence of oxygen, yeast will ferment rather than respire if there is sufficient glucose present (the Crabtree effect).

I've seen different figures listed for the glucose threshold, including 0.3%, 0.4% and 0.5% w/v.   

Yeast and Fermentation / Re: Danstar Windsor
« on: October 28, 2014, 09:32:36 AM »
I have been struggling with getting the hop character and bitterness I want out of my IPAs.

If you haven't read it, there is a lot of solid information in this book:

Kegging and Bottling / Re: Replacing kegerator lines
« on: October 28, 2014, 09:28:34 AM »
I was thinking of knocking it down to about 6' of 3/16 line and going from there.

I would start closer to 8 or 9 feet, depending on your planned serving conditions, and then shorten if necessary.

General Homebrew Discussion / Re: Airlock blow out
« on: October 23, 2014, 09:28:28 AM »
Before I got a chest freezer, I also used the tub full of water method (changing out ice bottles twice a day).  It works pretty well.

They also make an insulated cooler bag designed to fit a carboy that you can chill down with ice packs.  I think they are $60 from MoreBeer.  I don't have any personal experience with this product, but it might be worth checking out.

Beer Recipes / Re: Helles Bock for Pro-Am Competition
« on: October 21, 2014, 05:31:25 PM »
For lagers it is often recommended to pitch 1.5 million cells per ml per degree plato (which is twice what you would pitch for a standard ale).

If I'm doing my math right, that puts you at 539 billion cells for 5.5 gallons at 1.069.

Equipment and Software / Re: SS BrewTech Brew Bucket Conical Fermenter
« on: October 19, 2014, 01:01:28 AM »
Enjoyed watching your video

It looked like you installed the ball valve with both o-rings on the outside.  I think you are supposed to install it with one on the outside and one on the inside (at least that is what the instructions that came with mine seemed to indicate).

Yeast and Fermentation / Wyeast 1332
« on: October 18, 2014, 07:50:05 PM »
What are your all experiences with this yeast?

I tried it for the first time in a beer I kegged this afternoon and found it to be a slow fermenter (there were still signs of active fermentation on day 14) but pretty attenuative.

It brought a 1.062 beer down to an FG of 1.009 (mashed at 152; 9% honey).

Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 18, 2014, 12:37:21 PM »
Cool.  I hope someone will post the results when available.  I suppose it doesn't really matter all that much, as long as you are pitching the desired amount of healthy cells.

In the meantime, I've got a Saison to brew (sans starter altogether in fact).

Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 18, 2014, 11:01:12 AM »
A stirred culture without continuous aeration offers no advantage over a well-shaken culture when propagating a White Labs vial, and a well-shaken culture has fewer possible sources of contamination.

Doesn't Kai's experiment show that the stir plate helps to aerate the culture?  I guess that is what I took away from the fact that the starter covered with an airlock grew less yeast than the starter covered with foil which grew less yeast than the uncovered starter. 

If no aeration was being provided by the stir plate, wouldn't you expect to see the same growth regardless of how tightly the flask was covered?  Maybe a repeat experiment with control cultures not on stir plates would be needed to really answer that.

Periodically shaking the starter during the first six to twelve hours can be beneficial.

If nothing else, I suppose a stir plate can do the shaking for you while you are sleeping or at work.

General Homebrew Discussion / Re: Airlock blow out
« on: October 17, 2014, 04:47:25 PM »
I would clean off the gunk with some sanitized paper towels and attach a sanitized blow off tube.  When the krausen subsides enough, remove the blow off tube and re-attach a sanitized airlock.

Other than losing some yeast, you should be ok. 

Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 11:34:34 AM »
A stirred culture has to be stirred at a fast enough speed to create a vortex down to the stir bar in order to provide adequate aeration.  CO2 is denser than air, so there is very little in the way gas exchange in a flask after significant CO2 production has started.

Oh man, there was a long thread about this topic on the NB forum a couple of years ago that delved into partial pressures of gases, etc.  It got a bit heated as I recall.

The major advantage that a stir plate offers over merely shaking a culture until it is almost all foam immediately after pitching is that it keeps flocculent yeast strains from prematurely flocculating.

What about driving off CO2, is that worth anything?

Now, a stir plate combined with continuous aeration is an entirely different topic.

What about hitting a stir plate starter with a bit of oxygen prior to pitching?

Actually, I remember that Kaiser did some experiments on this topic.

Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 09:48:06 AM »
He said that it went against everything that he had read on Internet forums.

That surprises me.  It's not that foreign of a concept.  Isn't it also covered in Yeast?

I have been thinking about ditching my stir plate for a shaker.

Is there a particular advantage to one over the other? 

We're gonna have a look at the SS Brewtech "Brew Bucket" stainless steel conical fermenter very shortly :)

I picked one of those up a few weeks ago (will be kegging my second batch from it tomorrow). How are you liking it?

I'm pretty happy so far.  I did rig up a corny post to a rubber stopper so I could hit it with a couple lbs. of CO2.

Kegging and Bottling / Re: CO2 Tank Size
« on: October 08, 2014, 10:01:28 AM »
I have a 10 lb aluminum tank which I use for carbing and dispensing kegs, racking beer out of the fermentor, and purging bottles for gifts and competition entries.  It lasts me about 6 months between fills, and the LHBS charges $20 to fill it.

Unforunately, it needs a hydro test before its next fill.  I'm not even sure where I can get that done around here or whether I'll be able to keep the same tank.

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