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Messages - mainebrewer

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121
Extract/Partial Mash Brewing / Re: She's Alive!
« on: February 14, 2014, 04:56:21 AM »
Bottle conditioning at 62-65 degrees will take a lot longer than doing it at 70-75 degrees.

122
Apparently this is a post prohibition law that everyone pretty much forgot about.
I understand that this is being worked by state regulators and the state legislature to find a common sense solution. (I am somewhat suspect of state regulators and state legislators coming up with a common sense solution to anything, but that's another story.)
Anyway, I'm a Maine resident hoping for some common sense.

123
General Homebrew Discussion / Re: Cooling down the wort
« on: January 27, 2014, 04:51:38 AM »
Before I was able to boil the full batch size and didn't have a chiller, I would chill the wort down to into the 80-90 degree range then add the top up water to bring it down to pitching temp.
I will add a caution here, if you are fermenting in glass, do not put very hot wort in the carboy and then add very cold water.

124
Yeast and Fermentation / Re: Starter Timing
« on: January 19, 2014, 05:17:25 AM »
WLP001 is a very vigorous fermenter.
Occaisionally, I've had the same result with 2L of starter in a 2L flask.
Some stir plates generate heat which warms the wort and that just increases the possibility that the wort will "boil" over. In this case, I found that a silicone pad between the stir plate and the flask will help.



125
Yeast and Fermentation / Re: WLP 800
« on: January 07, 2014, 04:49:52 AM »
I have used 800 on several batches of BoPils and CAPs.
My experience is similar to Ynotbrusum's.

126
Questions about the forum? / Re: wierd quirks
« on: December 28, 2013, 04:34:17 AM »
Last week I was RedBeerMan, then I was banned.
Forum software seemed to settle down, then yesterday I was Steve in TX.
Today I'm back to myself.

127
Yeast and Fermentation / Re: Quick turnaround on a beer for repitch
« on: December 15, 2013, 05:15:15 AM »
O28 is  solid fermenter, so I'd be surprised if it needed more that 7-8 days to finish a 42 point beer.
Maybe for insurance purposes, warm it up to the low 70's for a couple of days.
But as you suggest, do a couple of gravity checks to be sure.

128
Yeast and Fermentation / Re: Poor WLP002 attenuation: raise temp to fix?
« on: October 02, 2013, 06:16:49 AM »
I use 002 on a regular basis.
As noted in previous posts, it flocs real easy, and is a real bear to rouse using most homebrewing equipment.
Back in my extract days when I had a stuck ferment, I found the only reliable way to get the beer to finish was to warm it up into the mid 70's, swirl the carboy to resuspend the yeast and add 1/2 tsp amylase enzyme per 5 gal.
Keep it in the mid 70's for a couple of weeks.
I know some have some horror stories using amylase but I never did using the 1/2 tsp per 5 gal dose.

129
General Homebrew Discussion / Re: Dilution ratio
« on: July 26, 2013, 07:14:03 AM »
Thanks for the solutions!
Always fun to see the responses from the homebrewing mathematicians and scientists among us!

130
General Homebrew Discussion / Dilution ratio
« on: July 25, 2013, 11:39:44 AM »
Need some math assistance here.
If I have 32 oz of phosphoric acid 85% concentration, how do I calculate the amount of water to dilute the 85% to some other percentage?
I'm having a brain cramp here!

131
Yeast and Fermentation / Re: Yeast separates
« on: July 16, 2013, 05:27:22 AM »
I regularly re-use my yeast.
Occaisionally, I have the same thing.
It doesn't seem to be an issue, I just give it a good shaking before I re-pitch.
As noted, the lid needs to be kept loose to allow any CO2 to escape.

132
Kegging and Bottling / Re: Stupid noob question - gas vs liquid posts
« on: June 10, 2013, 06:13:02 AM »
On a related note, if you have multiple kegs to clean, it is best to disassemble, clean, and reassemble one keg at a time.
Sometimes the posts and/or other parts from one keg do not fit on another keg.
Speaking from experience, this can be aggravating!

133
Equipment and Software / Re: Hydrometer Conspiracy
« on: June 04, 2013, 05:27:53 AM »
Years ago, after I broke my hydrometer, I decided I'd buy 2 so I'd have a spare in case I broke another one.  I haven't broken one since.  I think having a spare is why!  ;)
Same here!

134
Yeast and Fermentation / Re: Starter Boil Duration
« on: May 01, 2013, 06:16:18 AM »
The only reason I know for the boiling is sanitation.
If your starters are turning out fine and the beer you ferment with the yeast is turning out fine, then a 5 min boil is working for you.
I boil for 10 min just because I do and its only another 5 min.

135
Yeast and Fermentation / Re: Old Slurry - Building Back Up.
« on: April 24, 2013, 04:42:29 AM »
I've done thisseveral times with old yeast, not four months old, maybe two months old.
I use about a 1/4 cup in 2L of wort and a stir plate.
Never had any issues, that I could taste.
I've always dumped the unused portion of the yeast.

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