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Messages - kramerog

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General Homebrew Discussion / Re: VERY random PBW question
« on: January 07, 2015, 08:36:20 AM »
Bacteria and bugs will probably not be happy to be doused in PBW.  Grass may not mind.  I dump spent Starsan solution in the garden or in my rain barrel because I have alkaline soils. 

Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 07, 2015, 08:14:45 AM »
I think you should pitch another pack due to issues with your starter based on this and past threads.  FYI, when the lacto gets going the pH can drop from the 5s into the 4s overnight, but it can take much longer to get the pH below 4 because the pH scale is logarithmic.

I agree with what everyone else is saying about warming to the 90s or 100s.

Beer Recipes / Re: Joe’s Tripel and pink grapefruit
« on: January 05, 2015, 02:02:32 PM »
Pink grapefruit is generally sweeter than yellow grapefruit.  I haven't noticed any other differences between pink and yellow grapefruit.

I think Joe is trying to preserve more of the brown sugar and the grapefruit flavors by adding in primary vs in the boil, but I'm not sure why the honey is boiled then.

also, i've had my lacto buchneri on a starter plate at 100F for 4 days and I just took the tin foil off the top. It doesn't smell as sour as it did when I poured it in, just more like warm DME. Is this normal? I'm waiting for my ph meter to come in the mail since my strips only go down to 4.6 :(

If the pH has dropped below 4.6, you should be OK.  I don't get much of a smell from lacto.

Unless the starter smells bad and different than what the beer should smell like, I would pitch the entire starter so you don't have a long lag with the lacto and because dropping the pH of the beer quickly is particularly beneficial if you are pitching the lacto before the yeast.

Ingredients / Re: Cluster and Onion
« on: January 02, 2015, 11:53:14 AM »
I don't recall conversations regarding boil time, but I do remember conversations about copper eliminating onion flavor in beer.  I have some brass fittings in the brewery and have not noticed any onion in the one beer I made with Summit in a hop stand. 

General Homebrew Discussion / Re: HELP.... off flavor issue
« on: January 02, 2015, 08:21:41 AM »
24 C (75 F) is a very high temperature for a lager yeast.

Yeast and Fermentation / Re: First time Lacto user
« on: December 31, 2014, 09:24:02 AM »
That was actually very helpful. I read all the sour and wild yeast chapters in "Home Brew Beyond the Basics" and several posts in here but sometimes you just have to ask a direct question to find the answer quicker.

-I didn't know lacto didn't create a krausen
-My ph strips only go down to 4.6 (and hard to read anyway) so I ordered a ph meter last night that goes from 0-14, hopefully that helps
-I read lacto was sensitive to IBUs so i'll find out how much I want to add and boil if necessary.

The other option beside waiting for lacto fermentation to be done, then pitch ale yeast (boiling in between if necessary), would be to create 2 worts with 2 different yeasts and mix at the end. I will contemplate the benefits of both while I await the ph meter and wait for the lacto starter to be done.

thanks again!

Just a few followups,
-5336 does not create a krausen.  Many other lactos can.
-Lacto is sensitive to IBUs, but if you boil after the lacto fermentation you can add hops to your heart's delight
-Boiling loses some of the wheat character.

Yeast and Fermentation / Re: First time Lacto user
« on: December 31, 2014, 08:00:51 AM »
While I can't speak to the 5335 in particular, it is pretty unlikely that the lacto would be dead.  120* is at or near the upper range of their activity range.  The lacto maybe "stunned"  and may take a while to get back going, but ....

Lacto 5335 does not generate CO2 so you won't see a krausen.  You can monitor the fermentation by monitoring pH.  Lacto 5335 only eats glucose IIRC so measuring gravity is not a particularly useful way to measure progress.

You say "aerate again" which suggests to me that you aerated before pitching 5335.  If so that was a mistake but you should be OK ultimately.

Boiling is optional.  Once the pH is below 4.5, there is little or nothing that can hurt you in the wort, but I wouldn't drink it until the ale yeast has finished fermentation .  If you want to develop IBUs then boiling or near boiling is necessary. 

I can't spare more time today to talk you through this.... google sour worting for more info.  Mad Fermentationist is probably a good source of info.  There may be some threads here about berliner weiss that you may find useful.  Good luck!

Pimp My System / Re: Automatic beer bottling system DIY
« on: December 30, 2014, 04:11:39 PM »
My thought for improving system would be to put a valve in the bottom of the roaster pan or to use a valved pot so that it wouldn't be necessary to have any siphons.

I wonder if there are any pressure regulators that are easily cleaned and sanitized, cheap and could be used instead of the roaster pan and auto-sparge to set the fill level.

Pimp My System / Re: Automatic beer bottling system DIY
« on: December 30, 2014, 03:49:16 PM »
Guillaume, could you post some pictures showing the roaster pan with all the connections made but without the lid, preferably with liquid flowing through the pan, please. 

Zymurgy / Re: Jan/Feb 2015 zymurgy app issues
« on: December 30, 2014, 12:46:52 PM »
The website says there are issues with the app that are being investigated or corrected.

All Grain Brewing / Re: Strike temps....necessary?
« on: December 30, 2014, 10:23:56 AM »
You will hit all the hotspot enzyme temperatures doing that.  I've done it.  I believe you will get a different beer than just mashing in the 150s right away.  The beer will generally tend to be thinner / more watery, more fermentable, and possibly more crystal clear with a slow rise mash like that as compared to a single infusion in the 150s.  Please feel free to run this as an experiment where you do two batches with the same grist to see what the differences are for yourself, and share results with us all if you do, that would be awesome.

+1.  There are various rests below 150* including phytase, glucan rest, protein rests, and a beta-amylase rest.  These rests are generally not beneficial or necessary for modern malts.

The Pub / Re: Avoid the new Tapatalk
« on: December 30, 2014, 07:46:41 AM »
Unfortunately, I got a new phone so I'm stuck with the new tapatalk.

General Homebrew Discussion / Re: good idea or bad
« on: December 19, 2014, 12:54:58 PM »
Worthless. What happened to wearing a f*cking bag on your back? Less chance of it getting all shaken up also. That's just me, people can spend their money on whatever worthless crap they want. As a cyclist who rides for transportation, this makes no sense to me, and just seems like a hipster/trendy thing that is way over priced. Kinda like the fat bikes you see nowadays...

The growler hangs underneath the saddle such that a rider could only sit on the nose of the saddle and pedal.  Hope the rider isn't going far.

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