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Messages - narcout

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511
I didn't want 4 liters of unhopped weaker wort in my Helles, so I put them back out warm till they finished, crashed, and chilled the Helles wort to 39F for 2 days. Pitched the crashed yeast and all seemed to work well.

Yeah, I've been letting my starters ferment to completion and then crashing and decanting for years, and it has always worked very, very well for me.  Crashing at high krausen is something I just started experimenting with.   

512
Equipment and Software / Crud in stainless fermentor
« on: March 11, 2015, 10:28:16 AM »
Does anyone know if this is beerstone or just stubborn crud?  Neither oxyclean nor PBW will remove it, though I can scratch it off with my fingernail.

Secondary question, is it ok to use a blue, non-scratch scrubby on the inside of a stainless fermentor?  I use them all the time on my brewpots without issue, so it seems like it should be ok.  A good scrub with one of those would definitely take this stuff off.  Otherwise, I guess I'll try some sort of acidic cleaner.

Thanks.


513
I don't know that I would pitch 3 liters of starter wort into a 6 gallon batch of beer.

Personally, I'd crash them in the fridge when they hit high krausen (if I happened to be around at the time), let the yeast settle out of suspension, decant the liquid, and pitch just the yeast.

If I was asleep or at work when they hit high krausen, I'd just crash them in the fridge as soon thereafter as I was able.

514
Kegging and Bottling / Re: Need help with beer tower
« on: March 10, 2015, 04:05:42 PM »
For a two tap tower on top of a mini fridge, glycol cooling might be more trouble and expense than it's worth. 

Depending on where you live, a small fan and some rubatex insulation may be all you need.

515
Ingredients / Re: Link to Kai's water recipe please
« on: March 09, 2015, 10:37:41 AM »
Are you talking about the Water Profile Calculator spreadsheet?  I posted a link to it in another thread sometime in the last year or so, but I can't seem to find it.

I have a copy of the spreadsheet I can email to you if you want.

516
General Homebrew Discussion / Re: To filter, or not to filter?
« on: March 06, 2015, 01:50:57 PM »
I'm going to go against the grain here and say that personally I would not fine a tripel.


517
As far as 5-6 dollar pints go, I agree it feels excessive.

Pints of Sculpin are $9 at my neighborhood bar.

518
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 09:49:13 AM »
And the difference in time to reach cell density for 5gl was only 2.1 hours... Interesting. How could this possibly affect the final product in terms of taste?

The amount of cell growth, the rapidity with which it takes place, and the temperature at which it occurs all affect the overall flavor profile of the beer.  There's more to fermentation than just lag time and reaching your target gravity.

It's up to you as the brewer to determine what pitch rate, oxygenation level, fermentation temperature, etc. to use to get to your desired result. 


519
Equipment and Software / Re: The Zymatic has landed!
« on: February 24, 2015, 12:45:12 PM »
It recirculates the wort between the keg and an internal heating element in the Zymatic.  Technically, it doesn't actually boil in the keg, but the keg is holding boiling wort throughout the boil time.

Is the entire volume of wort ever boiling all together? 

520
Yeast and Fermentation / Re: Interesting 1056 behaviour
« on: February 24, 2015, 10:07:23 AM »
The temperature drop in my case was from the upper 60's down to fridge temp.  The yeast appeared to sediment pretty well, there was just a bit of additional (very slow) fermentation occurring for at least those first 12 hours. 

The fact that it started fermenting again on Saturday morning tells me that the starter did not ferment to completion in the fridge, which is good.


521
Equipment and Software / Re: The Zymatic has landed!
« on: February 23, 2015, 05:25:53 PM »
And since you boil in the keg you;re going to ferment in, you don't have to sanitize a fermenter.

It conducts the boil inside a corny keg?  How exactly does that work?

Does it also chill wort?

522
Yeast and Fermentation / Interesting 1056 behaviour
« on: February 23, 2015, 02:18:58 PM »
Wednesday night I made a 1.7 liter starter, hit it with some O2, pitched a smack pack of 1056 and set it on a stir plate at a low RPM.

It was at high krausen when I got up for work at 6:30 Thursday morning, and I put it in the fridge before I left the house around 8:00.  When I got home around 7:30 p.m., I checked the starter, and it was still fermenting (though slowly) after having been in the fridge for just under 12 hours.  I don't know how cold my fridge is, but I think upper 30's is a good guess.

Saturday morning when I was ready to decant and pitch, I took it out of the fridge and put it out on the kitchen counter while I was sanitizing my oxygenation gear.  Less than ten minutes later, there was a quarter inch thick ring of krausen around the inside of the flask, and it was bubbling pretty steadily.  It couldn't have warmed up much past the mid 40's at that point.

Anyway, I was just surprised that this yeast was still active at such a low temperature.  It makes me wonder if you could ferment a full batch with it at lager temps (not that there's really any reason to do so).

I feel as though the culture was in pretty good shape when I pitched, and I'm going to continue the crash at high krausen method.  I wonder if any other strains will behave similarly.

523
The Pub / Re: Lucky bastard
« on: February 20, 2015, 04:10:39 PM »
The liquor store in my neighborhood, which has an awesome clown logo, has had quite a bit of it recently.  It's pretty good.

Edit:  Seriously though, how great is this?


524
Yeast and Fermentation / Re: Coopers Dry Yeast
« on: February 20, 2015, 01:15:01 PM »
They are not the same yeasts.  Here is a link to more information on the yeasts.
https://www.coopers.com.au/coopers-forum/topic/7290/?page=1

Cool, thank you.

there was an article in zymurgy a few months back on that brew. the author cultured from the bottles. I'm not sure you can get the yeast in any other way.

I haven't tried looking through the back catalog of electronic Zymurgies.  I'll see if I can find the article, thanks. 

I guess I'll keep my eye out for some Coopers, pretty sure I saw their pale ale at Whole Foods once.

525
Yeast and Fermentation / Coopers Dry Yeast
« on: February 20, 2015, 10:36:28 AM »
Does anyone know if Coopers Dry Ale Yeast is the same yeast the brewery uses or if there is a Wyeast or White Labs equivalent of the yeast used by the brewery?

I'd like to brew something similar to Coopers Best Extra Sparkling Ale.

My recollection is that there is a fair amount of yeast in the bottles that could be cultured, but they aren't all that easy to find (at least not here).

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