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Messages - beersk

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61
Yeast and Fermentation / Re: Failed fermentation
« on: January 31, 2015, 11:09:42 AM »
At 48 hours, I really start worrying. Pitch more yeast! If you can, go buy another pack or 2 of the same yeast and pitch it. Don't toss the batch.
Or have some dry yeast on hand for these situations. Either way, I think I'd pitch more yeast.

62
All Grain Brewing / Re: FG Variance
« on: January 31, 2015, 11:05:02 AM »
My beers almost never finish below 1.010 and the only ones that finish that low are lagers. I had a pale ale finish at 1.009 last year, which surprised me. Most of my ales finish in the 1.011-1.016 range, with a few here and there that finish high (which pisses me off). I have a porter on tap now that finished at 1.021, while it's good, it would be SO much better if it had finished at 1.015 or around there.
Perhaps it's because I'm fermenting in kegs, but I'm still not convinced that fermenter geometry has that effect on the yeast.

63
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: January 31, 2015, 10:48:59 AM »
Ah, this is why I like brewing inside where it's not too hot or cold and no wind to mess with the boil. I do like brewing outside though, it can be really fun.
I'm planning to brew a 4.5 gallon batch of black IPA tomorrow while it's snowing a whole bunch. I've brewed every weekend this year...it's fantastic.

64
Ingredients / Re: To Degas or Not?
« on: January 28, 2015, 01:49:59 PM »
I've done both ways, and like Keith, I can't say I've noticed any difference, and also have never tried side by side. I don't think it matters, honestly.

65
Yeast and Fermentation / Re: 2-step starters
« on: January 28, 2015, 01:35:41 PM »
My question is why are you doing a two step starter? Is it because you don't have room for the volume you need? for what it's worth you can probably get away with a one step 2L starter, 3 liters would be better. If you only have room for 1 liter can you do more than just the two? If I need a bigger starter than I have room for in any one container I split the pitch into two smaller containers.

Because the yeast will hit maximum cell density at around 200 billion cells in a 1 liter starter if you pitch two you'll be pretty close to your target rate of ~400 billion. Whereas if you pitch the results of a 1 liter starter ~200 billion (likely a bit less) into another 1 liter starter you will have ~200 billion older, tireder cells.
One step starter for a 10 gallon batch of Helles? I'd be doing a 2 step for a 5 gallon batch.

Ferment the first step for 3-4 days, crash over night, decant and add new cooled wort. Step up from a 2 to a 3. I'd still think that's not enough for 10 gallons, but it might be...

66
Equipment and Software / Re: "Varnish" in Fermenter
« on: January 28, 2015, 09:13:55 AM »
I didn't think scratching stainless was as easy as you guys are making it sound.

67
Equipment and Software / Re: "Varnish" in Fermenter
« on: January 28, 2015, 06:51:18 AM »
Why couldn't one use barkeepers friend for this?

68
Yeast and Fermentation / Re: All Grain Fermentation vs. Extract
« on: January 24, 2015, 10:02:55 PM »
Does amount of krausen foreshadow how your head retention in the beer will be? Is there a correlation there?
Could explain some of my head retention issues...my beer typically doesn't get a lot of krausen and I'm wondering what is affecting that. Comes down to water, I'm sure.

If anything, though, it would be the opposite.  The theory is that there are foam positive substances in the beer and once they get used up, they aren't there for future foam production.  In that case, a large krausen would actually cut down on later foam production.
Hmmm, interesting. Thanks for the response, Denny!

69
Equipment and Software / Re: big mouth bubbler
« on: January 24, 2015, 09:59:39 PM »
You just need to bend the dip tube so there's a 1/4 to 1/2 gallon of deadspace. I cut a couple and wish I hadn't until I discovered that, duh, you can just bend the suckers. Pretty much relieves that point. Cleaning them with a brush is easy enough. I'd get a couple 10 gallon kegs, but they're pricey. Heard about the chico company ones, but buying a factory second makes me kinda nervous, like it's going to have some sh!te weld that makes it impossible to sanitize.

70
Yeast and Fermentation / Re: All Grain Fermentation vs. Extract
« on: January 23, 2015, 02:41:47 PM »
There's definitely more nutrients in an AG wort than and extract wort. As I have mentioned several times in the past, extract is supposedly lacking in Free Amino Nitrogen. Also, as was mentioned, the break material has nutrients that are probably not present in extract.

And AG will have more protein, which will increase krausen.
Does amount of krausen foreshadow how your head retention in the beer will be? Is there a correlation there?
Could explain some of my head retention issues...my beer typically doesn't get a lot of krausen and I'm wondering what is affecting that. Comes down to water, I'm sure.

71
Put a bag in your mashtun with your copper manifold, OP, and you'll never get a stuck run off. Just sayin'! I do this, the bag in the mashtun (braided hose) that is, and love it.

72
Kegging and Bottling / Re: New toy
« on: January 18, 2015, 09:52:34 AM »
Check out all the canned goods on top of the cabinets. I'm moving in.
I never understood why it's called "canned" when they're clearly in jars.

73
Ingredients / Re: Briess Bonlander Munich?
« on: January 15, 2015, 09:54:17 AM »
It's not really a good substitute. I thought it had a very toasty quality. Although, I will say, I did still enjoy the dunkel I made with it.

74
General Homebrew Discussion / Re: pickling lime usage
« on: January 15, 2015, 09:51:30 AM »
Good call. I thought about that after I posted, but thought you'd say something. My water is pretty good, so I don't have to worry much about it, fortunately. A gram or so is usually all I need to raise the pH where I want it.

75
General Homebrew Discussion / Re: pickling lime usage
« on: January 15, 2015, 09:47:26 AM »
FWIW, I use baking soda to raise pH on the darkest of beers and stay with Na limits, using RO water.

EDIT - I see now what you're getting at with the Ca, Ken. I've always gotten things to work out with baking soda, but no harm in using some PL either.
Right and I think a little more sodium is good for dark beers. That's what people are always afraid of when using baking soda, is too much sodium in the water profile. It's really not an issue.

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