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 - metron-brewer

Pages: [1] 2 3 ... 6
1
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 06:55:28 PM »
Relaxed for sure. Thanks for all the input.

2
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 05:11:45 PM »
I am planning on pitching two packs of yeast. I am also planning on bumping my fermentation temp up to 53.

3
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 06:12:32 AM »
Then I strongly suggest you look at the manufacturers pitch rate for that temp.. because it GREATLY differs at that low range.

Per the spec sheet:
"increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)"

So if I'm doing the math correctly, for 5.25 gallons, say 20 liters, fermenting at 48-50 degrees, I should be pitching somewhere between 40 to 60 grams of yeast. Basically 3 to 5 11.5 gram packets. Understanding that pitching "exactly per spec" may not be required in real world home brewing applications. And while two packets may work just fine and people have had great success with that, pitching 3 or 4 packets to me may be cheap insurance.

4
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 05:32:41 AM »
Your Pitch Rate for this particular venture is dependent on your fermentation temp... what is that going to be?

The yeast is rated 48-59, I'm planning on running to the lower end, 48-50 degrees.

5
You read through ALL 2 pages of the "Anybody try kombucha" thread and think about it trying it even though you have NO CLUE what a "SCOBY" is.

https://www.homebrewersassociation.org/forum/index.php?topic=20039.0


6
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 08:06:35 AM »
Thanks guys, appreciate it.

7
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:50:58 AM »
Maybe just a follow up here. Why would it be ok to under pitch with dry yeast but not with liquid?

8
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:41:39 AM »
(2) It is. Thanks Guys!

9
Yeast and Fermentation / 2 or 3 Packs Dry Yeast for Lager
« on: April 29, 2015, 07:29:36 AM »
I'm planning on a 1.048 German Pils using W-34/70 for the first time. Yeast packs dated 01-2016 so production date 01-2014 and 69% viable. BeerSmith says I need 353 billion cells and (2) packs of yeast yielding 276 billion, a bit of an under pitch as calculated by BeerSmith. Mr. Malty indicates using 2.50 packs yielding approximately 345 billion cells. The cost of the third pack is not an issue, just want to make the best beer.
So my question is, pitch 2 packs at 276 billion, or 3 packs at 414 billion?

I have not decided on the mach schedule yet, may just do a single infusion but the Recipe Specifics:
Recipe: German Pils
Brewer: Ron
Asst Brewer:
Style: German Pilsner (Pils)
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.0479 SG
Estimated Color: 3.0 SRM
Estimated IBU: 38.3 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 82.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
9.00 lb               Best Malz Pilsen Malt (2 Row) German Pil Grain         1        100.0 %       
2.00 oz               Hallertauer [3.10 %] - Boil 60.0 min     Hop           2        23.5 IBUs     
1.00 oz               Hallertauer [3.10 %] - Boil 30.0 min     Hop           3        9.0 IBUs     
1.00 oz               Hallertauer [3.10 %] - Boil 15.0 min     Hop           4        5.8 IBUs     
1.00 Items            Immersion Chiller/Pump (Boil 15.0 mins)  Other         5        -             
0.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         6        -             
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        7        -             
1.00 oz               Huell Melon [4.50 %] - Boil 0.0 min      Hop           8        0.0 IBUs     
2.0 pkg               Saflager Lager (DCL/Fermentis #W-34/70)  Yeast         9        -             


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.00 lb
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 14.00 qt of water at 154.9 F        145.0 F       45 min       
Mash Out          Add 8.00 qt of water at 189.3 F         160.0 F       45 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.56gal) of 185.0 F water

10
General Homebrew Discussion / Re: Sanitization
« on: April 09, 2015, 08:47:55 AM »
I use a spray bottle to sanitize everything. I mix up 1 gallon at a time using distilled water and fill my spray bottle as needed from the one gallon jug. For kegs and carboys I just make sure to give it a good sparyaing and then swirl it around to make sure it gets up at the top.

11
Beer Travel / Re: Kansas City
« on: March 31, 2015, 05:55:28 PM »
We really enjoyed Lidia's in KC.
http://www.lidias-kc.com/

12
General Homebrew Discussion / Re: One happy dad
« on: March 14, 2015, 05:30:15 PM »
That is adorable. Way to go Dad!

13
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: March 04, 2015, 01:07:22 PM »
I would say no.

The easiest way to bottle, in my experience so far is to rack to an empty keg with your priming sugar already in it and purged with co2. Seal it and purge again then shake to distribute the sugar and push to bottle with a couple psi of co2.

however, in terms of minimizing losses on a small batch, if you can avoid disturbing the trub it's probably a great way to go.

This method would/should work well for a still mead as well right? Just leave the sugar out.

from a keg you mean? yeah should work fine for still mead. it's not under enough pressure or for long enough to pick up any appreciable carbonation.

Yep from a keg. I don't currently have a "Bottling Bucket" and instead of drilling a hole in one of my fermenters I was thinking about doing what you described. I also like the idea of using a CO2 purged keg as opposed to a bucket.

14
Kegging and Bottling / Re: bottling from primary fermentation vessel
« on: March 04, 2015, 11:03:38 AM »
I would say no.

The easiest way to bottle, in my experience so far is to rack to an empty keg with your priming sugar already in it and purged with co2. Seal it and purge again then shake to distribute the sugar and push to bottle with a couple psi of co2.

however, in terms of minimizing losses on a small batch, if you can avoid disturbing the trub it's probably a great way to go.

This method would/should work well for a still mead as well right? Just leave the sugar out.

15
General Homebrew Discussion / Re: mandarina
« on: March 01, 2015, 06:54:01 PM »

We have a "taster's club" at Yellowhammer on SUnday and the Mandarina hop IPA is one I am excited about getting people's impressions one.

was it all late hop and dry hop?

Yes. It was all Vienna to about 1.065 then bittering addition of magnum (I cheated) to about 50-60 BUs then 10 min addition an flame out addition and monster amount in dry hops.

Keith,
I'm a rookie at recipe development, am I close? How about a Yeast recommendation?
Recipe: Majorvices Mandarina

Recipe Specifications
--------------------------
Boil Size: 6.97 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.0666 SG
Estimated Color: 6.7 SRM
Estimated IBU: 67.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 78.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13.00 lb              Vienna Malt (3.8 SRM)                    Grain         1        100.0 %       
1.25 oz               Magnum [13.50 %] - Boil 60.0 min         Hop           2        56.8 IBUs     
1.00 oz               Mandarina Bavaria [8.50 %] - Boil 10.0 m Hop           4        10.4 IBUs     
3.50 oz               Mandarina Bavaria [8.50 %] - Steep/Whirl Hop           7        0.0 IBUs     
3.50 oz               Mandarina Bavaria [8.50 %] - Dry Hop 3.0 Hop           8        0.0 IBUs     

Pages: [1] 2 3 ... 6