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Topics - Pinski

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Classifieds / Crankenstein 328D 3-roller grain mill for sale
« on: June 04, 2015, 09:41:05 AM »
Hey all,

A friend of mine is on the verge of opening the doors on his new brewery. He had to upgrade his milling plans and therefore has a Crankenstein 328D 3-roller mill for sale.
Never used.  Let me know if you're interested.

Events / CBC 2015: Anyone coming to Portland?
« on: April 09, 2015, 09:29:48 AM »
If so, I'll be at the Founder's tap takeover and the BeerGasm(gross) (
events that will take place at the Green Dragon Bistro & Brewpub next Wednesday and Thursday evenings. It would be fun to meet some forum folks. Let me know if you plan to come by. 

Yeast and Fermentation / lacto starter; my first yeast infection?
« on: January 16, 2015, 11:03:48 AM »
So last week I made a couple 1.5 liter starters for two packages of Wyeast 5335 destined for two 5 gallon carboys of Berliner wort.  Lacto were pitched to ~1.025 starter wort at 95*F and held at steady temp for one week.  During that week one of the starters was producing a very small amount of gas bubbles.  I didn't think much of it.  Prior to pitching the starters, they were sampled and pH tested. Tasted nice and sour with pH of 3.5. Into the fermenters they went to fresh un-aerated wort at 1.034 and 100*F.  Just a couple hours later, the carboy that received the "bubbly" starter erupted into what I can only describe as a classic, vigorous yeast fermentation. Lot's of gas, churning beer and lot's of krausen that blew out the foam stopper and had to be replaced with  a blowoff hose.  I decided to just clean it up and let it ride for the planned week at 100*F.  The second carboy is nice and quiet and fairly clear compared to the other, as expected.

Anyone else experience this with a packaged lacto culture?  I'm assuming I received a packet contaminated with yeast of some kind. My sanitation is solid and likely a bit over the top.  I've never had to dump a batch at home due to contamination. 

Any thoughts on the "infected" carboy.  I made my starter of 1007 for the clean batch last night. I decided not to make the second one for the "infected" carboy as I'm pretty confident that it's fermented out into a hot fusely mess.  I'll do some taste tests this weekend to see where its at but I'm not terrible confident.  Oh well, at least half of the batch should turn out well.  Appreciate any thoughts or comments folks may have with similar experiences. 

That is my question. Should I decant 1.5 liter starters that I've made from Wyeast 5335 or just pitch the whole starter?  I always decant my yeast starters but this is my first shot at lacto and I'm concerned about; a) losing too many bugs if if do decant, b) adverse flavor effects on a 5 gallon Berliner Weisse if I pitch the entire starter.
Starter made from Pilsner DME ~1.025 fermented at 90* for 5 days.

General Homebrew Discussion / What in the tun this weekend?
« on: February 28, 2014, 11:48:06 AM »
I'm working on a special/best/premium bitter. Trying out First Gold hops for the first time. Anybody use those before?
Think I'll call it Most Premium Bitter.

What else is going on out there?

General Homebrew Discussion / What's Brewing this Weekend? 2/16/14
« on: February 16, 2014, 01:49:17 PM »
Mindblock Maibock here. :)

Equipment and Software / browser settings?
« on: February 09, 2014, 01:52:48 PM »
Can anyone think of a browser setting that would prevent the use of the forum text formatting buttons and other tools in IE? They seem to work ok in Chrome.

Commercial Beer Reviews / Rodenbach Grand Cru
« on: February 02, 2014, 06:30:11 PM »
Is on sale at Costco for $7.59/750ml around Portland.
SWMBO just came home with 4. She's definitely developing an eye for the good stuff.

Ingredients / If you had to choose only 3...
« on: February 02, 2014, 11:44:17 AM »
varieties of malt to keep on-hand, in-house.  What would you choose?
I'm thinking...
1) A favorite continental pilsner malt, either Best Malz or Weyermann Floor Malted BoPils
2) Crisp Maris Otter
3) Weyermann light Munich

Possible alternatives for me; Gambrinus Organic Pale Malt, GW Northwest Pale Ale malt
I'm mostly set on the pils and maris otter because those are the ones that are occasionally out of stock at my LHBS.

General Homebrew Discussion / Water Book?
« on: September 24, 2013, 10:35:20 AM »
Was supposed to ship last week.  Anyone receive theirs yet?
Did I miss something?

Ingredients / Burton salts to sub for lack of enough gypsum?
« on: July 13, 2013, 02:11:34 PM »
Is this a bad idea or would a moderate amount of substitution be acceptable?
I also have some calcium carbonate but its for a Pils so I dont want to over do it. 

All Things Food / FryDaddy Fodder
« on: March 07, 2013, 09:24:53 AM »
Some friends and I are having a FryDaddy potluck this weekend.  Looking for some fun and delicious care-free ideas and I'm sure I'm asking the right crowd.  What's your favorite deep fried delight?

Yeast and Fermentation / Liquid sub for Danstar Nottingham?
« on: January 25, 2013, 08:46:40 AM »
I'm going to be helping a friend brew a recipe of his choice that calls for Danstar Nottingham but I'd rather use liquid yeast that I have access to in greater quantity without the need of making a starter.  Any thoughts on substituting with Wyeast 1318 or 1968? I haven't heard of or seen a "liquid equivalent" for Nottingham.

Ingredients / Making Invert Sugar: table sugar vs. raw sugar
« on: December 19, 2012, 09:55:14 AM »
Will I see much difference aside from color by using cane "sugar in the raw" instead of table sugar?

What say you?

General Homebrew Discussion / Anyone receive their copy of IPA yet?
« on: September 11, 2012, 01:23:30 PM »
Just curious. 

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