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Messages - mainebrewer

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121
Yeast and Fermentation / Re: Floater in my yeast starter
« on: March 17, 2011, 04:48:54 AM »
I'm not familiar with that particular yeast, but if its like other English style yeasts, it will tend to clump together. Looks like cottage cheese when its is being stirred. Its all good!

122
General Homebrew Discussion / Re: How do YOU keg hop?
« on: March 15, 2011, 04:54:56 AM »
I put the hops in a mesh bag, suspend it from the keg lid with some monofilement (sp?) fishing line so that it is a few inches from the bottom of the keg. I leave the hops in for the duration, some remove them after a couple of weeks.
I put a small hose clamp around the base of the pressure relief valve on the lid and tie the fishing line to the clamp.

123
General Homebrew Discussion / Re: I'm going to make a checklist...
« on: March 11, 2011, 05:59:03 AM »
Been there, done that, just not recently!

124
Kegging and Bottling / Re: Newbie Kegging Kwestions
« on: March 10, 2011, 06:16:10 AM »
Yes, turning the regulator screw clockwise opens the valve.

125
Ingredients / Re: Temperature and pH
« on: March 03, 2011, 06:27:03 AM »
Martin, thanks!

126
Ingredients / Re: Temperature and pH
« on: March 02, 2011, 07:43:19 AM »
And just so it's explicitly stated in this thread, room temp mash pH should be in what range?  5.2-5.6?
Denny gets at my question a few post back.
What is the room temp mash pH target range?

127
Ingredients / Re: Temperature and pH
« on: March 01, 2011, 06:58:46 AM »
Thanks!

128
Ingredients / Re: Temperature and pH
« on: February 28, 2011, 05:52:14 AM »
From what I've read, the target mash pH is around 5.3.
Is that a room temp or a mash temp measurement?

129
Ingredients / Re: Classic American Pilsner 6-row vs 2-row
« on: February 22, 2011, 12:13:12 PM »
OK, thanks for the quick reply and info.

130
Ingredients / Re: Classic American Pilsner 6-row vs 2-row
« on: February 22, 2011, 07:08:21 AM »
Small thread hijack here -
I'm making a CAP this weekend, first time.
Do you run the flaked corn through the mill along with the 2-row?

131
Yeast and Fermentation / Re: White Labs WLP002 and basement temperatures
« on: February 01, 2011, 05:42:14 AM »
Yeah, that's how I used to do it also.
I know that making a yeast starter is an extra step but I discovered that I had more consistent results when I started pitching a larger quantity of yeast.
You know the old saying "brewers make the wort, yeast make the beer"!

132
Yeast and Fermentation / Re: White Labs WLP002 and basement temperatures
« on: January 31, 2011, 07:59:35 AM »
One vial is not much yeast and pitching at 60 degrees is on the low side for WLP002.
I suspect the long lag time is a combination of not enough yeast and a low pitching temp.
Sounds like it doing fine now.
Just keep the temp steady as this yeast really doesn't like temp swings.

133
Kegging and Bottling / Re: Keg Fridge
« on: January 31, 2011, 07:50:15 AM »
If your 'fridge has a black grill on the back, it probably does not have refrigerant lines in the sides. That's no guarantee.
Depending upon the age of the 'fridge, you may be able to google its brand, model, serial # and get a description of where the lines are located.
In my case I put my faucets on the side. My 'fridge did have the grill on the back and I was able to get a description of the line location.
However, I still used a holesaw to cut a small hole in the plastic interior, used a small screwdriver to probe around in the foam insulation between the plastic and the exterior metal skin to verify that there were no lines in the area.
I needed five holes for faucets and one for the CO2 line and this added an extra 30 minutes to the process.
I just didn't want to take a chance in turning my 'fridge into a very large  and expensive paperweight!

134
Extract/Partial Mash Brewing / Re: I think I messed up???
« on: January 28, 2011, 02:30:52 PM »
Can you give us some timelines?
Like date of first yeast pitch, date of second pitch, date of transfer to "2nd fermentor" (in my earlier post I took that to mean secondary fermentor, maybe that's not what you meant), date(s) when you got a steady specific gravity of 1.03.
With some more information, someone may be able to come up with some suggestions.

135
Extract/Partial Mash Brewing / Re: I think I messed up???
« on: January 28, 2011, 07:14:48 AM »
In general, there is no need to transfer an ale to a secondary.
There is very little fermentation going on in a secondary fementor.
You can safely leave a beer on the yeast cake for 3-4 weeks, probably longer.
Since you removed the beer from the yeast before it was completed, you are stuck.
You could make a one liter starter and pitch the whole thing once the starter is actively fermenting.
Its difficult to restart fermentation under these circumstances.

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