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Messages - mainebrewer

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121
Ingredients / Re: Hops question
« on: September 08, 2015, 04:30:01 PM »
I've found that the flavor, which seems to be what you're after, from a 30 min hop stand (chill to ~170 degrees, add hops, stir occaisionally, resume chilling after 30 min) doesn't seem to fade as quickly as it does from dry hopping.

122
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 08, 2015, 03:21:13 AM »
I harvest all my yeast from the bottom of the fermenter - a carboy in this case.
Transfer the beer to a keg, sanitize the mouth of the carboy, pour yeast/trub into sanitized mason jar.
I usually harvest a quart of yeast and then use what I need in the next batch of beer.

123
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 07, 2015, 03:56:15 AM »

The issue is usually some kind of off flavor.
Not sure if I'm picking up some kind of contamination in the yeast, or what, since the off flavors aren't the same each time.
I just never have the issue with WLP001.

124
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 06, 2015, 04:45:18 AM »
I routinely re-pitch my yeast.
I try to re-use it within 4 weeks of harvest, I re-pitch WLP001 10-12 times (never pushed it past that number) without any issues. However, the limit for me on WLP002 is 4-5 times before I get some kind of issue with the fermentation.

125
I used the "Pale Ale" profile for a few batches of APA and found it to be to "minerally" for my taste.
I switched to the "yellow bitter" profile and like it much better.

Didn't notice the OP was doing an extract/mini-mash beer, my experience is doing all grain.

126
Yeast and Fermentation / Re: Re-using yeast
« on: July 19, 2015, 04:13:43 AM »
I've never noticed any flavors when reusing yeast and going from a dark beer to a light one.

127
Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 09:14:23 AM »
Did you make the correction to your refractometer reading?
After fermentation a refractometer will read high.
Check out seanterrill.com for a refractometer FG calculator

128
All Grain Brewing / Re: Another efficiency thread
« on: July 10, 2015, 03:53:03 AM »
I find that when I do beers above 70 points that my mash efficiency drops by a few points and when I do small beers, ~40 points, my efficiency goes up by a few points. But since I know it, I can adjust for it.

129
All Grain Brewing / Re: Another efficiency thread
« on: July 09, 2015, 09:32:15 AM »
I don't get the kind of mash efficiencies that I see mentioned in some of the posts on the forum. I also don't care. My interest is in getting the same efficiency each time.

130
Kegging and Bottling / Re: bottling from keg: headspace and foam
« on: July 07, 2015, 05:56:28 PM »
Using my Beer Gun to bottle, what works best for me is to get the bottles down to the same temp as the beer. Turn off the gas to the keg and pull the PRV to vent the head space on the keg. Turn the CO2 regulator down to around 2-3 PSI (just enough to get the beer moving). Place bottle caps into a small pan/dish with Starsan in it. Fill the bottle with CO2, then beer. Fill the bottle up to within an inch or so from the top. Cap on foam. I cap each bottle as I fill it. A little tedious but no issues with carbonation or oxidation.

131
Yeast and Fermentation / Re: How much is too much yeast?
« on: May 21, 2015, 03:24:38 AM »
At 75% system efficiency, the OG will be around 1.065. I don't know how fermentable the chocolate is.
But I think that one 11 gr packet of US05 will be plenty of yeast.

132
I aerate before pitching, but I doubt if it makes any difference.

133
General Homebrew Discussion / Re: Septic Systems and Brewing
« on: April 28, 2015, 03:42:39 AM »
Like Denny, I've been dumping yeast, sanitizer, etc. in my septic system for over 13 years with no issues.

134
Kegging and Bottling / Re: Length and diameter of beer/gas lines
« on: April 26, 2015, 05:19:44 PM »
The gas line diameter or length does not matter.
As far as the beer line goes, when I had a cobra faucet that was inside my beer fridge, I used 3/16" ID and ~5' long. This was at a serving pressure of ~10 pounds at ~40 degrees. Worked fine.

135
Sometimes a vial of yeast is getting a little long in the tooth before it gets from CA to ME after being shipped in who knows what conditions. So, I started making starters mostly to proof the yeast. The upside was more consistent results in the end. Is the beer better, I think so, but there's a lot of personal bias going on in that evaluation.

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