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Messages - jimrod

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1
Yeast and Fermentation / How long can I save a yeast for repitching
« on: April 11, 2014, 07:19:31 AM »
I racked my lager off the yeast 3 weeks ago by using co2 pressure to push the beer into the kegs. The old yeast has been sitting at 50* in my lagering fridge under 2# co2 pressure. It hasn't been exposed to air.
Is it still viable to re use?

2
Yeast and Fermentation / Re: White Labs 070 bourbon yeast
« on: April 11, 2014, 06:54:37 AM »
I panicked, couldn't get the bourbon yeast to start fast enough, there was no action within the first 36 hours.
Famous last words," I should have made a starter''........I ended up ALSO using 4 packages of Lavlin 71B- 1122.
Now this should be interesting.


3
Yeast and Fermentation / Step up times
« on: April 10, 2014, 04:01:42 AM »
I need to step up my starter one more time to get the correct yeast cell population. How long does it take to complete each step? Or how long do I leave the yeast on the stir plate before I decant and add more DME?

4
Other Fermentables / Re: cider with wlp 070 bourbon
« on: April 05, 2014, 08:49:21 AM »
This apple mead ended up at 1.150....very high.
Do you think there will be any problems with this high gravity?

5
Yeast and Fermentation / White Labs 070 bourbon yeast
« on: April 02, 2014, 07:15:16 AM »
Has anyone used this WLP 070 Bourbon yeast to make beer or mead or cider? 80% attenuation.
I thought it would give some interesting characteristics to a cider. Any comments?

6
Other Fermentables / cider with wlp 070 bourbon
« on: April 02, 2014, 07:11:45 AM »
I received a bottle of white labs wlp 070 bourbon yeast from a friend and wanted to know if anyone had ever used it for a cider or mead? The summary states that it is used in high gravity beers and bourbon liquors.  Attenuation at 80%.

I was trying for a Cycer. 15 Lbs honey, 5 gal apple juice. Something that would start at 1.120 and end around 1.025.

Any comments?

7
General Homebrew Discussion / Re: why whirlpool
« on: February 12, 2014, 09:21:56 AM »
I cool the wort by pumping it through a heat exchange then through 50' copper coil immersed in ice water. It comes out at 50* right into the fermentors.

But I am concerned that I am transferring some of the hot break material. Why is hot break material bad? What is the procedure to eliminate hot break?

What is cold break and do I want to eliminate that? How?

8
General Homebrew Discussion / why whirlpool
« on: February 12, 2014, 08:53:58 AM »
What is the purpose of the whirlpool and how does it work ?  I use hop bags so their is little hop refuse.

9
Ingredients / corn or rice
« on: February 02, 2014, 07:58:51 AM »
What is the process of converting the starch in whole corn or whole rice to useable sugar suitable for yeast consumption?

I've experimented with cooking then mashing but there isn't any or little sugar extraction. Do you need to precook or can you use the grain directly into your mash.

10
Pimp My System / Re: WiFi temperature controller project
« on: August 24, 2013, 09:22:56 AM »
I've heard the talk for a while now on several forums but temp controls are a dime a dozen.........What happened to the WiFi based automatic gravity reader..................Did you ever actually get one to work ????

11
Yeast and Fermentation / yeast viability
« on: July 20, 2013, 08:52:13 AM »
I kegged my beer last week and didn't get around to cleaning the fermentor.
Is it possible to save the yeast that is left at this late date?
It's been at the bottom of a refrigerated (50*) 15 gal keg for 8 days.

12
Ingredients / Re: Too dry. How to correct.
« on: June 15, 2013, 07:06:52 AM »
yes I mean sulfate not sodium

13
Ingredients / Re: Too dry. How to correct.
« on: June 14, 2013, 10:52:31 AM »
You could be right duboman.  Maybe some of the real dry flavors will be masked with dry hopping. I don't know.

This was the first AIPA where I really boosted the sodium to around 250 ppm to enhance the hop qualities.

14
Ingredients / Re: Too dry. How to correct.
« on: June 14, 2013, 10:03:14 AM »
Will malto dextrin add sweetness.? Or should I boil up some crystal 20 to add? Or dissolved honey?

15
Ingredients / Too dry. How to correct.
« on: June 14, 2013, 09:48:12 AM »
My beer turned out too dry. It's only a 1.012 AIPA 7.4 % ABV) but tastes super dry.
 
I deviated from the recipe and added only 5% crystal malts instead of 10%.

What can I do at this point? It's been 3 weeks from the mash date, the beer is now dry hopping in the secondary. Can I add sweetness now ?

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