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Messages - quest4watneys

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121
Yeast and Fermentation / Two questions
« on: January 18, 2011, 06:13:15 PM »
I just placed my very first brew (Russian Imperial Stout) in a fermenter yesterday and I've got a ton of bubbling activity in my 3-piece airlock which means I haven't done anything yet to kill the yeast :0)

1. Does the temperature of the fermenting wort rise as the process gathers strength? I have a stick-on thermometer on the fermenting bucket and it's risen about 6 degrees (from 64 to 70 degrees) in the last 24 hours. The ambient temperature of the room has stayed (according to another thermometer I have sitting on the fermenter) at about 66-67 degrees.

2. Is it 'normal' to see foam in the neck of the airlock?

I might add it's a 5 gallon batch in a 6.5 gallon fermenting bucket.

Thanks again!

122
Yeast and Fermentation / Gravity readings
« on: January 16, 2011, 08:36:24 AM »
If I use a glass carboy for primary fermentation, how do I take periodic gravity readings without introducing oxygen to wort? My apologies for the home-brewing 101 questions but I really make sure I have as much info as possible before I start my first brew!

123
Equipment and Software / Re: Immersion chiller: buying vs. making
« on: January 16, 2011, 08:31:19 AM »
I've got a 30 qt. brew kettle and I've seen several designs on the web that'd work perfectly. What size would you recommend? I've read that with 1/4", you've got more surface area but slower water flow and with a larger diameter, less surface area with more water flow. Another question on the copper pipe subject: what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!
You have that backwards.  The 1/2 inch has more surface area, the velocity might be a little slower, but you want the surface area as that is where the heat is transfered.  You will have turbulant flow in either, at something more than a trickle.
That makes perfect sense. More surface area = more heat transference.
Thanks again for the replies!

124
Equipment and Software / Re: Immersion chiller: buying vs. making
« on: January 16, 2011, 07:54:29 AM »
I've got a 30 qt. brew kettle and I've seen several designs on the web that'd work perfectly. What size would you recommend? I've read that with 1/4", you've got more surface area but slower water flow and with a larger diameter, less surface area with more water flow. Another question on the copper pipe subject: what are your thoughts on soldering shorter pieces of pipe to make a long one? Will the solder joint cause a sanitation issue? Thanks again for your time and responses!

125
Equipment and Software / Immersion chiller: buying vs. making
« on: January 16, 2011, 07:09:27 AM »
Any thoughts on buying vs. making your own immersion chiller?

126
General Homebrew Discussion / Re: Best for straining
« on: January 15, 2011, 03:59:54 PM »
Fantastic suggestions and thanks again! I have a couple of more questions but they're about different topics so I'll start new threads.

127
General Homebrew Discussion / Re: Best for straining
« on: January 14, 2011, 04:15:17 PM »
No spigot, but I do have a racking cane and dumping is an option as well. I have to admit though that trying to dump 5 gallons of wort through a strainer does sound a bit daunting!

128
General Homebrew Discussion / Re: Best for straining
« on: January 14, 2011, 04:04:55 PM »
I appreciate all the responses! Allow me to correct my original question (that's what I get for posting while half-asleep)! I'm getting ready to attempt an Imperial Stout and the procedures recommend adding the hops directly to the boiling wort. Should I filter out the hops when I move the wort to the primary fermenter or leave it as is? Is there another point in the process that the hops should be filtered out? Thanks again for the responses and for contributing to a great site!

129
General Homebrew Discussion / Best for straining
« on: January 13, 2011, 08:12:26 PM »
I'm a noob in case the question I'm about to ask doesn't make it readily apparent! But, what kind of filter/strainer is best for moving a primary fermentation to a secondary fermentation vessel.

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