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Messages - kramerog

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316
Equipment and Software / Re: Sanitizing buckets
« on: April 03, 2014, 10:30:02 AM »
I do whatever is convenient; usually the spray bottle is impossible to find, but my bucket of StarSan is hard to miss.  If I spray, I dump the rinsate down the drain.  If I put in a "bunch," I'll pour the rinsate back into my StarSan bucket.

317
Kegging and Bottling / Re: keg hopping while carbing
« on: April 01, 2014, 07:01:36 PM »
You can also attach a hose clamp around the vent well for some carboy lids.  You can then tie the bag to the clamp.

I have not had to remove hops from a keg, but I have removed them when I put in extra hops.  I remember my hops bags usually float in the keg anyway.  Often I dry hop with whole hops, which might make a difference.

Sent from my SGH-T839 using Tapatalk 2


318
General Homebrew Discussion / Re: Is my beer infected?
« on: April 01, 2014, 01:45:11 PM »
You got fungi floating in there!

319
All Grain Brewing / Re: Conversion time trame
« on: March 28, 2014, 06:53:29 AM »
Somethings to consider.  Coarseness of grind - the coarser the grind the longer it takes for the enzymes to get to the last starch molecules.  Temperature:  are you sure your thermometer is reliable?  If your thermometer reads 10 F high then that would largely explain why your mash takes so long.  Chemistry factors which are probably secondary to coarseness and temperature:  mash pH and calcium.  Calcium is necessary for beta-amylase, but beta-amylase doesn't play a big role in breaking down starch unlike alpha-amylase. 

I'm usually at 90% efficiency with a 60-minute mash and no mash-out. 

320
Kegging and Bottling / Re: Fizz drops
« on: March 27, 2014, 07:39:30 PM »
Thanks.  The one size fits all aspect of the drops aren't appealing particularly when the reason for bottling is for a homebrew competition.  I've also done the homemade syrup so that 1 tsp/bottle of syrup got me the carbonation, but that was also a bit of a pain too.

321
It seems your target is 145 billion and you estimate 126 billion.  In yeast terms these numbers are pretty close.  Do a direct pitch.

322
Yeast and Fermentation / Re: Re-using yeast
« on: March 27, 2014, 02:56:33 PM »
But, Mr. Malty says I need 117 mL of slurry.  I've obviously got 7 times that.  Is there any easy way to get the right amount, or do you just guesstimate?

I think Mr Malty also assumes a density to the repitched yeast, which you may not be at.  You have to look at My Malty's documentation about that.  When repitching yeast to a big beer, I use about half of the yeast  from the small beer.














323
Beer Recipes / Re: Timothy Taylor Landlord (TTL)
« on: March 27, 2014, 10:17:30 AM »
I've read that some TTL clone versions omit the caramel and the roasted malt in favor of a two-hour boil.  Does anyone have any opinions as to which clone version is authentic or tastes better? 

324
Beer Recipes / Re: Timothy Taylor Landlord
« on: March 26, 2014, 10:02:41 PM »
Is the OP's recipe considered to be a good Timothy Taylor Landlord clone?

325
Yeah, knew this was coming. Very unfortunate. Totally the FDA searching for a problem that doesn't exist. That said ... I have seen my dog get deathly ill from eating several day old spent grain. But I hardly see where this could affect the human food chain.

Obviously you've never eaten dog.  Neither have I.

326
General Homebrew Discussion / Re: Homebrew Competition Rules
« on: March 26, 2014, 07:48:47 AM »
Lets see, learn to brew well, buy equipment,  ingredients, invest a month, pay entry fee, pay shipping, become a judge, attend competition, weasel way into your beers flight, get lucky enough to judge your own beer and pick it out of the group, somehow convince others that it should go to BOS, get on BOS judging panel, convince others your beer is best, accept medal. Or... just go buy a medal.

You forgot some steps: somehow convince others that it should go to mini-BOS, get on mini-BOS judging panel, convince others your beer is best in mini-BOS!

327
Yeast and Fermentation / Re: Wine Yeast to finish a High Gravity Beer?
« on: March 25, 2014, 07:14:04 AM »
Wine yeasts are low attenuators of wort.  I saw a chart showing the attenuation of various beer yeast and champagne yeast on wort and champagne yeast was the lowest by far. So adding a wine yeast ain't going to work.

There was an article in the latest edition of zymurgy which recommended fermenting quite warm (70s+) with barleywines and then aging the barleywine a long time (6+ months?) to get the desired complexity.  So you might be well served by finishing the beer at a warm temp to get your FG down.

328
Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 03:11:31 PM »
Here is the link: http://s125483039.onlinehome.us/archive/ses_2014-03-10_anniejohnson.mp3

At ~1:45 into the show, she says that light lagers need to be mashed at 138 F for about 2 hours.  She is also talking about the capabilities of a picobrew brewing system in terms of holding really long mash temperatures and doing multiple steps; she works for picobrew.   I don't know enough about light lagers to know why she is mashing at 138 F.

329
Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 12:15:23 PM »
Limit dextrinase is active at that temperature (breaks down the 1-6 bond that the amylases don't touch) so the temp might produce a super low FG.  Presumably beta-amylase is also active, but slower than normal.  However, the low end of gelatinization temperature range for malt is ~140 deg. F so I'd assume that you can't go much below ~140 deg. F without loosing a lot of efficiency.

Was she talking about single infusion?

Anyway I was thinking of doing a low temp mash for a saison as a a possible way to speed up fermentation with DuPont yeast so I'm interested in the forum's comments.

330
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 07:46:13 AM »
I don't believe it.  If true, that would be revolutionary information.  Millions of people have been taught that lager yeast is a different species from ale yeast.  Related, but different species. 

Hardly revolutionary in biology to reclassify organisms - either deciding that two species are the same or splitting strains into distinct species. It happens all the time. Just look at dogs if you want to see the diversity that can come from a single species. Or humans - some can't digest certain things (like lactose) and some can.

So lactose-intolerant folks are the ale yeast of humans?

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