Yeast and Fermentation / Re: Yeast Blending: Vermont Ale vs. Vermont Ale + San Diego Super Yeast | xBmt!« on: August 17, 2015, 09:32:01 AM »
Thanks for the tip, Toby
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I see. I was unaware of this Armadillo hop variety. I was being silly and thinking he used actual Armadillo (kidding of course).Where did he source the Armadillo? That must be pricey, unless you're in the southern states...
It was my understand that blending yeast tended to favor the stronger fermenter of the 2 yeasts, basically making it pointless to blend yeasts.
He bought the Armadillo hops from Yakima Valley Hops, said they're pretty incredible: http://www.yakimavalleyhops.com/ARMADILLOLEAF8OZ_p/hopsexparmadilloleaf2.htm
I've heard the same about blending yeasts, I think Greg's goal in adding the 090 after the Vermont was to get the ester character from the former and the attenuation of the latter. We have more blend xBmts on the list, I'm pretty excited to get to those!
Been there, cursed about that, now happily using buckets. As the saying goes "There are two kinds of glass carboy users; those that have dropped one, and those who will.".Ha, well, I'm sure it's possible. I was VERY careful. I have a friend who uses carboys and does not (ever) take them out of their milk crate he carries them in.
I don't think I'd worry about re-suspending the yeast. I have a hefe turned kristalweizen now on tap and it still tastes awesome. It's gotta be almost gone, I've been hitting it hard. It's the bottomless keg, which I'm fine with, it's been tasting great.You should have no problem kegging it after two weeks, or less, if your fermentation was healthy. I wouldn't cold crash before kegging because you're going to miss that yeast later. It will clear in the keg, but if enough yeast was transferred over you can shake the keg up and reintroduce yeast from the bottom later on.
That's exactly what I do. Keg @ 2 weeks, rock the keg to re-suspend the yeast when necessary.
Agree, 100%. Using a wand pretty much takes the guess work out of it. Whether it makes a difference to the finished beer or not is the real argument here. It probably doesn't, but I'm not going to quit using mine. Same as the dry yeast debate - rehydrate or pitch dry. Do what you do, I'll do what I do.How does this person on HBT know what level of dissolved oxygen they're getting in their wort?
This. Oxygenating without a DO meter is just guesswork. With aeration, you can at least say with some confidence that you're getting close to saturation levels - which are ~9 ppm at 18°C/64°F and ~12 ppm at 8°C/46°F. So the guy arguing didn't even do his math right.
One of the things i gripe to my wife about all the time is that the internet is the best thing and the worst thing at the same time. Too much information can be a bad thing after a certain point in the hands of the wrong people.Well, in playing an instrument, technique is paramount if you want to excel. Equipment is only a medium to getting the sounds you want. As a drummer, having a really good set of drums and cymbals helps me to achieve the sounds I want. Practice a sh!t ton got me to the point of using those sounds to my benefit. A good musician can make a sh!tty set up sound good, but only to a point.
This lends itself to many hobbies. I used to frequent some of the guitar tube amp forums and many of the same problems plagued them as well. Given access to so many opinions and such a multitude of information, people are bound to have many different opinions on many subjects with various levels of merit attached to them. Some opinions are heavily steeped in confirmation bias and some are groomed through experience.
I find the former frustrating and latter enlightening.
Good points. Taste is subjective...who knows, y'alls beer might suck, mine might suck. I don't know. What's it matter? I have people in my homebrew club who've brewed for a long time, and pontificate all the time about this and that, "this is how I do it" like it's the best possible way...and sh!t, I'm guilty of this too, but I can still tell they've a long ways to come in their beer quality...as well as I do. A lot of the stuff I pontificate to my club that I do is stuff I learned from this site...and I know, sadly, none of them really read this site or any other homebrew forums, as far as I know. But, that's neither here nor there...or anywhere.I think the true folly here is entering into an argument on HBT. There is a reason why many of us choose this forum as our home base. The attitude is much different 'round these parts.
And HomeBrewTalk is just as DIY and scientific, at the same time, as this place, if not more so.
My beef is definitely not with HBT. 90% of the people that post there are great.
My problem, which carries over to real life and work as well, is not with someone having a strong opinion on something. I'm an engineer working in Nuclear so opinions backed up with technical expertise are valued. My real problem is someone telling another person that there is this way, my way, of doing it for the best results. Add in misconstrued or misunderstood scientific articles and technical information to back up opinions and my head starts to hurt.
This is especially true for something subjective like taste.
It's like telling a guitar player, "You can make good sound with a Fender Twin Reverb, but if you want to make the best sound, you need a Marshall Superlead full stack."
Both are equally valid tools in the hands of their users. The difference is in preference and comfort using that tool.
I bought an O2 canister a few years back, used it on a few batches, then piled it away with the rest of the questionable brewing gear purchases. I have been known to break it out once or twice a year for the really big beers, but even then I'm not sure it makes a huge difference. I don't use pure O2 in my 18% melomels, and they turn out just fine. I'm not sure if you can draw an exact correlation to beer from that, but that makes me feel a bit more confident skipping the O2.
I brew smaller batches, so I probably overpitch when I use dry yeast. And for liquid yeast I'm typically either making a starter and pitching it at high krausen or brewing a style where underoxygenation isn't necessarily a bad thing (i.e., styles where I want a bit more flavor expression from the yeast). In other words, I'm not necessarily the type of brewer that would necessarily see a lot of the purported benefits of pure-O2.
Nowadays, most of my beer is poured through a series of mesh screens to filter out hop trub before it hits the fermenter. I'm pretty confident that this is giving me all the aeration I need.
I think the true folly here is entering into an argument on HBT. There is a reason why many of us choose this forum as our home base. The attitude is much different 'round these parts.
Yeah, that is fun to do. I've just been bottling off the keg to turn batches over quicker if I want something else on. Kind of the best of both options for me.That post title makes it sound like you were eating an 8 month old baby or some kind of animal.One of the pluses for making 6 gal. batches is that, if you keg 5 gal., there's still 10-12 bottles that you can squirrel away.
I had a weizenbock that was bottled off the keg about 2 years ago last night. It was tasty. Also had a porter that I found in my closet that's been there for probably 8 or 9 months. It was amazing. It had mold around the cap, haha.
That's why bottling is so fun, when you find those mystery bottles. Feel a bit sorry for the people who write off bottling for good when they start kegging.
I have one as well (the version with the thermowell) and have had no issues sanitizing the valve assembly.Damn, I missed this. That's awesome that the closed loop works. The gas from the keg releases into the fermenter which pushes the beer into the keg. Great idea.
I soak it in an Iodophor solution while opening/closing the valve a few times prior to filling the fermentor with wort. When it's time to rack to the serving keg, I spray Iodophor solution up into the valve and all around the valve exterior. I think I've run about 10 batches through it so far.
I have never done it, but I understand that the valve can also be fully disassembled for cleaning if desired (someone posted pictures of this on another forum). It can also be boiled.
Given what you have stated in other threads, I don't think you actually care about this, but here's a thread I started that shows how to rig up a gas post to a drilled stopper so that one do a closed loop transfer into a CO2 purged keg.
The o-rings that are used to attach the racking arm to the inside of the ball valve are small and pretty fragile. You may want to order some extras right off the bat (you can probably get a bag of 100 of them from McMaster Carr for less than you can buy a replacement set from the manufacturer). My experience has been that if you direct the initial runoff into a collection jar it will start to run clear right after you get enough for a hydrometer reading. It can then be re-directed into the serving keg without the need to ever rotate the valve/racking arm assembly out of the trub.
I'm happy with the fermentor and would buy it again.
How many is "some"? I have consumed dried habaneros in the past, and it was even worse than the time I ate a hot wing coated in Dave's Ultimate Insanity sauce instead of Red Hot....Yikes, really? In the immortal words of Paris Hilton, "That's hot."
Ah, I missed that. Sounds great, I think you'll really like what the vienna adds to the malt profile.Yeah, man, vienna and/or munich as the other half of the base malt for a hefe is amazing. It still turns out pretty light, I don't know what all this talk about dunkelweizen is about. I have one on tap that is still about 5 SRM with about 60% wheat and 20ish percent each of vienna and munich, with a little acid malt for pH adjustment. It's awesome.
I was going to use some Caraffa II if I decided to make it into a dunkel. I just thought the extra maltiness of that much Vienna might be better suited to a dunkel, which is how the idea got tossed around.
Going to brew it Sunday as a normal hefeweizen.
Plan to add about a half pound of rice hulls to help it drain well.