Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - gmac

Pages: [1] 2 3 ... 23
1
Yeast and Fermentation / WLP001 fermented at lager temps?
« on: April 23, 2015, 07:32:28 PM »
I know I have seen this before but can't find it. My garage is about 55F or so these days, just a bit warmer than lager temps but not up around 65 or so where I would like it. I have a big pitch of 001 ready for a brew but I am trying to decide if I should do it as one 15 gal batch or try to find enough carboys to carry it all down into the basement.
Does anyone have experience using this yeast at these temps and will it attenuate out?  I realize it will ferment fairly cleanly anyway and my plan is for an APA with a decent hop load. Thoughts?

2
I have a lager that is finished active fermentation. I am going to brew today and I thought about using some wort to naturally carbonate the finished beer in the keg. Since I am going to be keeping the keg warm during this krausening stage so do I need to keep the beer on the whole yeast cake like in a normal d-rest or will the carbonation activity be sufficient to clean it up?

3
Ingredients / Does Pilsner extract require a 90 min boil?
« on: March 16, 2015, 05:53:34 PM »
Making a 5 gal batch of lager from Pilsner extract as a starter for a 15 gal batch to come. I haven't used extract in years and I was wondering if it required a 90 min boil like you would do with a batch of all grain or does the extract process drive off the sulphur compounds?
Thanks.

4
Ingredients / Using potatoes?
« on: March 14, 2015, 03:20:35 PM »
Had an Irish potato stout that was very nice. I assume you would need to boil the potatoes first but beyond that I have no idea what to do with them. Anyone used potatoes before?  And yes, rice hulls will definitely be needed.

5
Kegging and Bottling / Kegerator website ?
« on: March 11, 2015, 08:36:20 AM »
I remember seeing a website that listed a huge selection of kegerators and accessories. Can someone remind me what that sight is or any good suggestions for sourcing kegerators?
Thanks.

6
Ingredients / Link to Kai's water recipe please
« on: March 09, 2015, 10:10:05 AM »
I went back through old posts with no luck. I am looking for the link to Kai's water adjustment list. The one that says "add this much x to distilled water to get y ppm" etc. I can't find it on Kai's site either.
Any help would be appreciated.
Thanks.

7
Yeast and Fermentation / Frozen starter
« on: January 18, 2015, 03:41:20 PM »
The bar fridge over crashed my starter into a solid chunk. Are they all dead or should I decant and add more wort? 
Thanks.

8
Equipment and Software / Pump size for CIP system.
« on: January 11, 2015, 10:20:03 AM »
I am looking to build a CIP system for my 22 gal fermenters. I am also considering a keg cleaner similar to the one recently featured.
I would like to use a pond pump for cost reasons. I'm looking at options and GPH vary greatly. Any advice on pump volume for a system like this?  I'm looking at a 500 GPH model but perhaps this is excessive or insufficient.

I have to make something simply because cleaning has become a real hassle and one of the big reasons I am not brewing much today.
Thanks.

9
Ingredients / Boil time for all late hopped beer
« on: January 01, 2015, 10:12:55 AM »
Happy New Year's all.
I need to get back brewing, work has been a problem but I'm going to use my time off this week to make some beer.  I wasn't sure if this would go in ingredients or recipe but here it is.
My question:

I want to make a pale ale (4.5 to 5.5% abv) and load it up with late hop additions only, no bittering hops, or very few.  Do I need to do a 1 hr boil as I normally would in order to drive off DMS or other flavour compounds?  The base malt will be a blend of Maris Otter and Munich because that's what I have on hand. Hops will be a combination of citra, simcoe and centennial (or cascade depending on which I have more of).  I'm thinking of a 15 min addition, 5 min and/or entirely flameout.  Or just a huge flameout with a long hop stand.

So do I need to boil for a whole hour or can I save myself some time and gas and get away with less boiling time?
Thanks.

10
The Pub / Movie Quote Game
« on: June 10, 2014, 07:47:11 PM »
The "Off-topic" thread was fun and the song title game has been around for a while but I thought we could use a new game.  So here goes:

Here are the rules.  Read the quote and if you know what movie it is from, then post the name of the movie and then add your own favourite quote to the thread.
For example:
"Hooper drives the boat Chief"

Then you'd say: Jaws and then add your quote.  But you don't get to add a quote without the name of the movie quoted before.

Here goes.

"My brother and I used to think drowning in beer'd be like Heaven.  Now he's not here and I've got two soakers...This isn't Heaven. This sucks!"

11
I have spunding valves for my brewhemoth conicals and I've used them a time or two when transferring beer under pressure to reduce O2 and also to move beer against gravity when it gets near the bottom of the conical. But, as I understand them, they have a pressure release that would allow for the beer to off-gas at a certain PSI.  I have also heard repeatedly that larger breweries can get by with fermenting warmer because beer fermented under pressure has less ester formation etc and produces a cleaner ferment. 

So, I am curious if it is possible to set this valve to maintain a certain vessel pressure that would replicate the pressures or at least some of the pressures that a large tank would exert on the beer.  I don't know what pressures the conicals are rated for, when I keg, I've been running them at or below 5 PSI so that I don't move the beer to quickly and also to avoid over pressure.

Does anyone actually know what the osmotic pressure would be on yeast in a large tank and what pressure might simulate that?

Thanks

12
I made 15 gals of Kolsch.  It is pretty good but my neighbour wants a beer similar to an Apricot Wheat that we get in Quebec.  I don't have any wheat beer or plans in the short term.
But, I found Mango juice the other day in the grocery story (frozen concentrated).  I've used frozen raspberry before, 3 cans in 5 gals and it was a nice fruity beer.  I'm thinking of doing 3 cans of this into 5 gals.  But, I don't have a glass carboy so here's what I'm thinking.

Add the 3 cans of juice to the cornie and rack the beer on top. I would put a quick connect on the gas in and put that into water to make a blow off-tube (the sugar in the juice will start a secondary fermentation).  Because I don't move my beer once it's finished, I was thinking of just putting the finished keg (once bubbles slow) into the keg freezer and let it crash and serve directly without re-racking.  I don't expect it to last too long.  Anyone see an issue with this?  I may even pull the blow off after a day or so and let it naturally carbonate but I expect that if I go 100% enclosed it may be substantially over carbonated.
Thoughts?

13
Kegging and Bottling / Star-San in beer. How much is too much?
« on: May 09, 2014, 02:08:58 PM »
Being a moron, I started to keg a beer from a conical and forgot to remove the blow off tube. I may have sucked up some sanitizer. Not sure and if so, not more than 1/4 cup in 13 gallons.
Anything to worry about?  Beer tastes fine.

14
Yeast and Fermentation / Baking with brewers yeast???
« on: May 07, 2014, 06:54:50 PM »
I'm making a starter and it smells awesome and I just wondered if anyone has ever tried baking bread (I was thinking pizza dough) using brewers yeast?  Might be a waste of time but I could see adding actively fermenting beer to a pizza dough recipe and it being pretty tasty.

As an aside, I was making sweet potatoes on the weekend and we didn't have any brown sugar (I was surprised).  i usually mash them with brown sugar and butter.  Anyway, I used DME instead it it was really good.  Going to be doing that again for sure!

15
Yeast and Fermentation / Calculating Steps in a starter
« on: May 07, 2014, 06:37:31 PM »
I am making a 15 gal batch of Kolsch using WY2565.  My pack was a few months old and Mr. Malty calculated it to be around 25% viability.  I made a 500 ml starter at 1.040 and put it on the stir plate.  I let it ferment out for a couple days, activity was slow but evident.  After I figured it was just about done, I added another 1500 ml of 1.040 starter and it took off like crazy (did not decant, just added more). 

I cold crashed it for several days and decanted the very clear beer off the top today.  I would estimate that there was  100 ml or so of yeast, not really sure how to tell since my flask isn't graduated that low.  I added another 1000ml of 1.040 wort and fermentation went wild, huge thick krausen in less than an hour even though it's on the stir plate.  There is probably 3 inches of krausen.

But, here is my question.  Do you think that there is enough yeast there to do 15 gals?  I have only used Mr. Malty but I really wish that there was a stepping up calculator that would let you work up to the amount you need from a limited number of vials/packs.  I can either do one more decant and add more wort or if there is enough it can go right in. 

Pages: [1] 2 3 ... 23