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Messages - mainebrewer

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31
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.

32
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.

33
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.

34
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!

35
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!

36
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.

37
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!

38
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!

39
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.

40
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.

41
General Homebrew Discussion / Re: Bru'n Water help
« on: April 18, 2013, 11:08:48 AM »
The cost of a brewing program like ProMash or Beersmith is $20-$25.
This program provides, IMO, at least as much value as programs like them.
Not saying you have to contribute $20-$25., just that if you did, you'd still be getting your money's worth.
 

42
All Grain Brewing / Re: stuck fermentation
« on: April 15, 2013, 10:05:51 AM »
A few years back when I was doing extract brewing, I occaisionally had a beer stop short of where I wanted it to finish.
I found that adding a half tsp of amylase to five gallons and resuspending the yeast would get the beer down to my target in a couple of weeks.
I never had an issue with either bottle bombs or gushers.
I had heard the horror stories, just never experienced them.

43
The Pub / Re: The right tool for the job
« on: March 27, 2013, 06:44:02 AM »
As Jeff Foxworthy says, its amazing how many accidents start with the phrase "here hold my beer, I want to show you something!"

44
Ingredients / Re: how long for dry hop pellets to settle out?
« on: March 27, 2013, 06:40:03 AM »
Sometimes the hops just don't sink.
Siphoning from under the hops will work just fine.

45
Your problem is the 1/4" beer line.
It only provides about 1/3 the restriction of 3/16" line.
So, at 11 PSI you'd need about 16 feet of 1/4" line.
Try 8" of 3/16", if the pour is too slow, cut off a foot and try again.
For my system, I have found that 7" of 3/16" at 10-12 PSI with a temp of ~40 degrees works best.

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