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Messages - mainebrewer

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31
Equipment and Software / Re: Tilt Refractometer
« on: December 21, 2018, 10:58:26 AM »
Thanks for the replies.
Since I spund, I was hoping for something that would help me avoid having to pull multiple samples to see when I've reached the "spunding" gravity level. It sounds like there would be a lot of variability when using the Tilt since different yeast varieties generate very different levels of krausen that behave very differently over the course of fermentation.

32
Equipment and Software / Tilt Refractometer
« on: December 20, 2018, 10:34:50 AM »
Question for those of you using the Tilt - does a heavy krausen cause problems for the Tilt? The chico yeast strains tend to throw up a pretty thick head of krausen that sometimes never falls.

33
General Homebrew Discussion / Re: EasyDens density meter
« on: December 18, 2018, 11:18:23 AM »
A question for those using the Tilt - how much does a heavy krausen affect the gravity reading?
For me the chico yeast variety throws up a really heavy krausen that sometimes never falls.

34
Yeast and Fermentation / Re: Yeast Viability Question
« on: December 17, 2018, 05:11:26 PM »
To paraphrase one of Mark V's comments: the amount of yeast that is pitched is like horseshoes - close enough is good enough.

35
Equipment and Software / Re: Basic Bru'N Water Question
« on: December 05, 2018, 05:10:13 PM »
What water profile are you using?
Set the profile to "user custom", that will eliminate all the salts associated with a profile.

36
Yeast and Fermentation / Re: Question about nutrients in starter
« on: November 30, 2018, 05:22:16 PM »
I always use a small amount of nutrient in my starters.
Is it necessary? I don't know.
Since the goal of a starter is to grow yeast, I know it won't hurt and probably helps.


37
Yeast and Fermentation / Re: Kraeusen Layer on Starter
« on: November 30, 2018, 05:16:46 PM »
I save and re-pitch yeast so I probably only make 4 starters in a year.
I use a stir plate and the only yeast variety that, on a first step, gives me a large krausen is WLP001 and I usually have to use Fermcap. I get little or no krausen on WLP002 or WLP830. The only exception is when I step up WLP830, I will get a large krausen and, again, I need to use Fermcap to keep it from crawling out of the flask.

38
Yeast and Fermentation / Re: Dried yeasts and pH
« on: November 26, 2018, 11:36:27 AM »
And can experiment in the glass with just a tiny pinch of like 1/64 teaspoon or whatever (and yes I actually have spoons to measure this).
And I have spoons designated as "tad, dash, pinch, and smidgen," in descending order.   As if Granny's hand could be standardized.

And I thought that I was the only one with measuring spoons like that!  :) 

39
General Homebrew Discussion / Re: Beer Style Guidelines?
« on: November 06, 2018, 05:23:19 PM »
Beer judges do not know what ingredients you used to make the beer.
What the judges will be determining is does the beer smell, look and taste like a stout is supposed to according to the guidelines.

40
All Grain Brewing / Re: What kind of beer for ageing
« on: November 02, 2018, 04:56:52 PM »
I read on another forum about someone putting the bottles into a keg, filling it with water and pushing the water out with CO2. Creating a sort of time capsule. Never tried it but it might buy you some more years. Not sure how many bottles you could get into a 5 gal keg but I imagine it would be enough to celebrate a future birthday.

41
Yeast and Fermentation / Re: Trouble on harvesting Black IPA yeast
« on: October 31, 2018, 12:04:07 AM »
I didn't really answer your question about what part of the stuff in your jars is yeast, trub, etc.
Since I've never washed or rinsed (as more correctly noted by Robert) yeast, I can't tell you what is yeast versus trub.

If I were you, at this point, I would pour off the liquid in the various jars, combine the solids into one jar. Also, as noted by Narcout, it is a good idea to leave the lids loose to prevent a build up of CO2 in the jars.


If you will be re-pitching the yeast within 4 weeks, just use the  recommended amount and pitch into your next batch of wort. If the time period is greater than 4 weeks, take a portion of the yeast and make a yeast starter. I know some recommend a period shorter than 4 weeks but I've never had an issue with going out to 4 weeks with harvested yeast.

42
Yeast and Fermentation / Re: Trouble on harvesting Black IPA yeast
« on: October 30, 2018, 04:36:56 PM »
I regularly re-pitch yeast. As I understand best practice, it is best to just leave the yeast under the beer. No need to wash it as it does more harm than good.
When I do go from say, an American Porter to an American Pale Ale, 24 hours before I plan to use the yeast I pour off all the beer, add distilled water and mix the yeast and water. Before I pitch, I pour off most of the dark colored liquid. I do this as I've observed a color shift in the paler beer when I pitch the yeast with the dark beer still in it.

43
Lol, I thought only Denny would get that one


There are a few of us old guys out here who remember this stuff.  8)   

44
General Homebrew Discussion / Re: 4 hours in the sun :D
« on: September 29, 2018, 10:46:32 AM »
If it's skunked, you'll be able to smell/taste it right now. No need to bottle/keg and wait.

45
General Homebrew Discussion / Re: NHC Seminars
« on: September 28, 2018, 10:53:41 PM »
While disappointing, it’s at least understandable. After all, we’re human. 

It certainly would have been nicer to know there was a problem up front vs waiting three months, then told to be patient while the gang is at another conference, then finally, hey uh... we messed up.

C'est la vie — time for a homebrew and just file it under ‘bad news rarely improves with time’.


Sent from my iPhone using Tapatalk


Agreed! The problem must have been known in July. Why wait until September to announce it?

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