Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - Pinski

Pages: 1 ... 81 82 [83] 84 85 ... 115
I don't care what Wyeast says about it.  I've tasted my starter wort and I don't want that stuff in my beer.


Assuming you're starting from a fresh pack, make the starter 4-5 days before brewing. After about 24 hours on the plate, it should have fermented out. Once it's finished, just stick it in the fridge. When you're ready to pitch, take it out of the fridge and pour off as much "beer" as you can without pouring out any yeast. Swirl up what's left and pour it into the fermenter. If there's any yeast left, pour some wort or pre-boiled water in and swirl until you have most of it in suspension, then pitch.

If the pack is more than a couple months old, give it an extra day on the stir plate, just in case. A few extra days in the fridge won't do any harm. Much worse to make the starter too late and have to postpone your brew day. I'm assuming you're starting from a very fresh pack; otherwise MrMalty would be recommending a larger starter.

Edit: Or, you know, what he said. ::)
We have a Wyeast employee at our club speak from time to time and one of his main points is to generally pull the starter off of the plate and crash cool after 24-36 hours depending on the viability (age) of your yeast.  The goal being to quiet the yeast down before they have consumed ALL of the available sugars and nutrients and are still raring to go when you warm them up and pitch to your wort.

Kegging 10 gal. of Pils, racking and adding vanilla to 10 gal. of BVIP, doting over 10 gal. of Maibock.
Cleaning kegs, lots of dirty kegs.

Events / Re: Regional Conferences?
« on: April 03, 2012, 09:48:49 AM »
unless maybe it is held in conjunction with the NHC regionals? 

That's a great idea.

General Homebrew Discussion / Re: my beer proved itself tonight
« on: April 03, 2012, 12:14:01 AM »
Nice Weaze. We put a lot of love and lower back into our beers. It's really satisfying to see others enjoy them and ask for more. Cheers!

The Pub / Re: Aren't some of you guys drummers?
« on: April 02, 2012, 10:30:10 PM »
Boulder, you're link brought up the gmail login page for me. Am I missing something?

The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 04:36:22 PM »
Bar-b-q is fantastic and sure experience the beer for yourself.  I've seen lot's of comments from folks that claim to "love it".  I have to think they're Rogue agents. I've tried it, it aint good, I'm knocking this b!t@& out of the park.

The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 03:30:03 PM »
Is this really the first you've heard of this beer Weaze?  I posted a picture of the label months ago in a different bacon related thread in which Denny had linked a photo of a Voodoo Bacon Maple Doughnut. Which by the way is a thing of divine inspiration.  As a sweet bready snack... delicious.  As a beverage...not so much.

The Pub / Re: Bacon maple beer!
« on: April 02, 2012, 01:57:25 PM »
I love Rogue, bacon and maple bars and bacon maple bars... but that stuff is nasty.
Tastes like liquid smoke.

All Things Food / Re: They're Baaaack (pic)
« on: April 02, 2012, 11:36:12 AM »
yeah, I agree. I love a mango accent in salsa sometimes but as the main ingredient I usually find it to be a bit too much.

All Things Food / Re: Anybody ever make cheese?
« on: April 02, 2012, 10:55:36 AM »
I thought this was an extension of the regional sayings thread.  I'm at work "making the cheese" right now.

My girlfriend has been eyeing the cheese making supplies as the LHBS last few times, I'm trying to be very encouraging but it's gotta be her thing.

The Pub / Re: New AHA policy
« on: April 02, 2012, 10:52:31 AM »
You mean I shaved for nothing? :o

General Homebrew Discussion / Re: Fermenting in a corny keg
« on: April 02, 2012, 07:33:57 AM »
Has anyone that uses a quick connect to attach a blowoff hose ever had any clogging problems?  I was thinking this could be an issue so I was thinking of removing the poppet from the IN port and just attaching some silicone tubing to that with a pinch clamp.

Equipment and Software / Re: Chest Freezer vs Fridge for Making Lagers
« on: March 29, 2012, 03:08:54 PM »
I think a fourteen cf chest freezer gives you lots of options to ferment, lager, store or dispense.

Pages: 1 ... 81 82 [83] 84 85 ... 115