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Messages - mainebrewer

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46
Yeast and Fermentation / Re: Repitching yeast
« on: July 25, 2014, 03:51:29 AM »
I've been reusing yeast for the last 2-3 years.
I sanitize a mason jar, fill it with yeast from the carboy and put it in the fridge for the next batch.
I used to pour off the beer that would rise to the top of the mason jar and replace it with distilled water. Then shake the jar to mix the water into the yeast. My thought was to reduce the amount of alcohol in the solution.
However, recently I've learned that that is not necessary and likely harmfull for the yeast.

47
Kegging and Bottling / Re: Keg beer line survey
« on: July 04, 2014, 03:41:00 AM »
I keep my keggerator at 40 degrees, PSI at 10 and use 7' 3/16" beer lines.
Works well for me.

48
All Grain Brewing / Re: Conversion time trame
« on: March 29, 2014, 03:55:14 AM »
+1 to the Braukaiser reference! Easy quick check for conversion.
Awful lot of other good stuff on that site as well.

49
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.

50
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.

51
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.

52
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.



53
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.

54
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.

55
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.

56
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.

57
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!

58
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!

59
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.

60
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!

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