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Messages - Pinski

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Wood/Casks / Re: my new barrel
« on: November 23, 2011, 02:18:42 AM »
Wow, very inspiring. I wonder if they would send one with a delivery to the local liquor store.  Just curious, how long can you go between fillings and how many fillings do expect to get from the barrel before you deem it a sour barrel?  Awesome, have fun Tom. I think I'm going to ask Santa for one of the 'age your own' kits. Looks like fun.

The Pub / Re: What's the Weather Like Where You Are?
« on: November 22, 2011, 05:42:42 PM »
Unseasonably warm, really windy, intermittent fricken deluge... deluges? What's the pleural of deluge? Delugi?

Yeast and Fermentation / Re: lager starter step-up calculation
« on: November 22, 2011, 12:06:02 PM »
multi step starters do indeed work best.  The most efficient starters for liquid yeast packages are actually between the 1.5-3L range according to Jamil and Chris White's book on yeast management.

If youre in a scenario where you need to make say a 5L starter and only have a 2L flask. Id recommend this

pitch your yeast into a 1L starter. let ferment out.
pitch that whole cake into a 2L starter let ferment out.
move half of the slurry into another sanitary container
pitch the other half of the slurry into another 2L starter.

Pitch both slurries into your batch.

This seems like a great idea. Reduces the cell density, keeps the volumes optimal and keeps the financial review committee from from contorting her eyebrows at me when I bring home another huge piece of glass... and another receipt. ;)

Yeast and Fermentation / Re: lager starter step-up calculation
« on: November 22, 2011, 11:03:35 AM »
Ok, that makes sense.  Looks like I better pick up a 5000ml flask at some point. Thanks everyone.

Yeast and Fermentation / Re: lager starter step-up calculation
« on: November 22, 2011, 09:44:16 AM »
The manufacture date on the yeast is 10/18/11. There is a slider but it only changes the calculations until you push the growth factor to about ~3.4 best I could tell.  That's why I was thinking maybe it's only intended to calculate single step starters?

Yeast and Fermentation / lager starter step-up calculation
« on: November 21, 2011, 08:38:36 PM »
I had the good fortune to receive ONE experimental smack pack of fresh lager yeast. I'm going to pitch it to 6.5g of the Schwarzbier recipe in the AHA archives. My estimated OG is 1.054.  Both Beersmith and Mr. Malty tell me I need ~490 billion cells for the pitch. However, Beersmith says I can achieve this with 1 yeast pack (all I have, all I'll get) in a 2.29qt. starter on a stir plate. Mr. Malty on the other hand tells me I need 2 yeast packs and a 3.44L starter. 

I only have a 2000ml flask so my plan is to do two step starters (1.5 cups DME/2000ml each) assuming this will give me plenty of yeast for a good clean fermentation.  Is this too much? Why won't Mr. Malty let me build the calculation from one package? I'm assuming it's because of the growth factor limitation of 3, and not taking into account multiple steps/starters.  We know what can happen when we assume so any thoughts would be appreciated. Cheers.

The Pub / Re: What's the Weather Like Where You Are?
« on: November 21, 2011, 09:10:44 AM »
Chilly and very, very wet.

Beer Travel / Re: Portland Oregon, near convention center
« on: November 15, 2011, 10:36:42 AM »
Glad she enjoyed her visit to Portland, Belmont station was a good choice, although Tricerahops or MaidenTheShade would likely have been more impressive Ninkasi offerings IMHO it's hard to go wrong with Ninkasi.

Yeast and Fermentation / Re: WY2001 Urquell Lager recipe ideas
« on: November 15, 2011, 10:21:16 AM »
I've really been wanting to try a decoction mash.  I'm taking the holiday week off to relax, catch up on some home chores and mess about in the brewery so this could be the ideal time to try a new process.  Thanks for the suggestions!

Yeast and Fermentation / WY2001 Urquell Lager recipe ideas
« on: November 15, 2011, 01:27:40 AM »
I had the good fortune to receive a free, fresh Urquell smack-pack.  I've only have one lager in the books so I'm hoping folks might suggest some recipes/styles that would be good try with this strain. Cheers!

General Homebrew Discussion / Re: Glass rinsing & cleaning
« on: November 13, 2011, 03:02:44 AM »
The brewmistress and I stopped by a couple of Goodwills on the way home today with the specific intent of rounding out our glassware on the cheap. We came home with a pair of; nonics, tulips, snifters, short weizens, weizens and thistles. Total cost $15 all etch free and decent glass. She's not a fan of reuse while I will happily return to the tap for the same pour. We've been running our stuff through the DW with a product called 'finish' with no problems. We had to replace a half dozen glasses due to the same etching Euge described not long ago. I'll ask what it was and report back.

The Pub / Re: Happy Nigel Tufnel Day!
« on: November 11, 2011, 10:41:48 AM »
That's my daily affirmation.  ::)

Equipment and Software / Re: Is Beersmith a good tool?
« on: November 10, 2011, 11:55:24 AM »
I've found beersmith to be really helpful. Recipe planning, brew planning and record keeping organization has really helped improve the consistency and efficiency of my process.

Kegging and Bottling / Re: Home Depot Chest Freezer Deal
« on: November 10, 2011, 11:47:13 AM »
I have the 7cf Holiday model and can also only fit 3 cornies on the bottom and one on the condenser shelf. The shelf on mine goes completely across the bottom and if i put a support block next to the shelf I can get another corny in the "on deck" so its ready to roll when a keg kicks.
Some models have the condenser shelf tucked into a 1/4 cylinder shaped shelf that maximized even floor area. Not sure if this is the case with the GE model.

The Pub / Re: The McRib is back!!!
« on: November 06, 2011, 12:23:34 AM »
. I swear, your skin starts to smell like McDonalds after eating there. And it doesn't smell good.

So totally true, and I won't go into details about what happens the next day after that first cup of coffee.
I don't eat at mickey d's, but what that does to you is nothing compared to the day after a full order of Great Balls of Fire from Salvador Molly's in Portland.

Our famous habanero cheese fritters! Eat all five with
ALL the sauce & get your picture on our HALL of FLAME!"

Holy Crap!?
Did you actually finish those? I saw how they were made on Man vs. Food and its an insane amount of habaneros.

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