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Messages - dak0415

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406
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 01:49:49 PM »
OK, back up and regroup.  Hit with O2 for one minute, every 8 hours, for a couple of days.  Just enough flow to see the foam coming up from the stone and swirl with the starter.  I figure the O2 that does not go into solution will stay in the flask.  The foam only persists for a few minutes and doesn't get more than 1" thick.  Is that still to much?

407
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 01:01:45 PM »
So, hit the starter with O2 every 8 hours for a couple of days?
Sure, although that might not be as good as a stirplate.  It foams up pretty quickly so there's only so much O2 you can bubble through it.  Some foam control and/or a larger vessel would help.  But the stirplate is set and forget, so I like that solution better.
No, no, you misunderstand.  2 or 4 liter starters in a 6 liter flask on a stirplate, with .5 micron sintered stone!

408
The Pub / Re: Does every state poke sport at the state to the south?
« on: September 15, 2010, 11:38:05 AM »
But back on topic, the poking fun happens more east/west here and we have a severe inferiority complex when it comes to the neighboring southern border  ::)  even though Canada is larger (see there it is again).
Yes, but my wife keeps telling me size doesn't matter!

409
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/17 Edition
« on: September 15, 2010, 11:32:25 AM »
Northern English Brown on Sunday

410
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 11:04:01 AM »
It won't happen instantaneously, but they will start to grow as quickly as they can when the conditions are right for growth.

So, hit the starter with O2 every 8 hours for a couple of days?

411
All Grain Brewing / 1.100 wort mash
« on: September 15, 2010, 10:58:44 AM »
All (Fred?),
I am planning a Flying Dog, Double Dog Pale ale clone for a neighbor.  Beersmith says OG of 1.103, using WLP007 yeast, FG of 1.023.  I find DD cloying and syrupy, but that's just me.  Any suggestions on mash temp? Using 20lbs pale malt and 12 oz of Crystal 120.

412
Yeast and Fermentation / Re: Minimum time needed for a starter
« on: September 15, 2010, 10:30:23 AM »
I've always thought that pitching a start that is still "active" is the best way to go and that brewers let the starter finish so they don't have the bland starter wort/beer diluting the batch...
Tom, is this the best method for yeast health and harvesting the yeast from the target batch?  Is the lag time important as the yeast go into growth phase, or will they just jump back to growth phase when they are introduced back into the target wort?

413
Kegging and Bottling / Re: placing a chest freezer "keezer" in Garage
« on: September 15, 2010, 06:44:16 AM »
If the ambient temp in the garage is 20, and the temp control for the keezer is set at 40.  The compressor ain't comin' on. RDWHAHB.

414
Kegging and Bottling / Re: Johnson A419 digital temp conroller question
« on: September 13, 2010, 08:42:08 PM »
The only real reason to put the probe in liquid is to create a buffer so the freezer will not "short cycle" (try to turn on within 2-3 minutes of when it shut off) when you open the top of the freezer.  The johnson has an Anti-Short Cycle Delay parameter (see the instructions).  Set it to 5 minutes.  Set the diff to 1(really 2).  Additionally put a small muffin fan in the freezer to circulate the air.

415
Equipment and Software / Re: new fridge
« on: September 13, 2010, 07:08:02 AM »
All you need now is a big bottle cap to set on top of the tower!

416
Equipment and Software / Re: dead mouse in my carboy
« on: September 13, 2010, 07:03:26 AM »
Yeah, if you can get past the ick factor :)
In my experience PBW + bleach trumps ick.  Just don't tell anyone outside this forum!

417
The Pub / Re: Interesting stat
« on: September 13, 2010, 06:36:59 AM »
Maybe it's time to purge users that have 0 minutes online, I take that to mean they have never logged in.

418
Kegging and Bottling / Re: Johnson A419 digital temp conroller question
« on: September 11, 2010, 06:50:03 PM »
NO! do not get the sensor wet, unless you want to buy a new sensor!  There are ways you can waterproof it but don't immerse it!

419
All Grain Brewing / Re: Crazy Attenuation!!!
« on: September 09, 2010, 12:00:45 PM »
What is your water/grain ratio in the mash?  A high ration (2qts/lb) will result in a more fermentable wort.  Couple that with a temperature error and you have your result.

420
Beer Recipes / Re: English IPA tips
« on: September 09, 2010, 08:50:11 AM »
Because they're British and part of the EU.  That's why they mash in degrees Celsius and use EBC for colour.

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