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Messages - BP79

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46
Yeast and Fermentation / stir plate overflow - start again?
« on: September 27, 2012, 01:25:27 PM »
I made a starter with WPL001, 1150ml water + 115g DME, boiled it down to 1L after 10 minutes, hit 1.039 and put it on the stir plate overnight at low-medium speed.  This morning I noticed what I thought was a slight overflow on the side of the flask ended up being a thick, gooey sludge underneath the flask.  Is it safe to assume that what spilled was the crux of that starter, i.e. the yeast, and that I'll need to start over?

47
I think I'll take everyone's word and leave the recipe untouched.  I brewed an oatmeal stout in April and it came out perfect, which is probably why I figured why not add a little and see what happens.

For future brews though thanks for the barley over oat preference, I've only entered the AG world about 8 months ago and still feel like a plebe at West Point.

48
I'm starting to come to that conclusion.  Thanks.

49
Most porters I have seem too thin for my personal liking, which is why I rarely order them.

50
I prefer stouts over porters but want to take a stab at the recipe in the May/June Zymurgy issue.  Has anyone added flaked oats to the recipe to give it more body?  I was thinking I would go on the light side and add 5% to the total grain bill.  Will I be banned from the message board for trying this?

51
Yeast and Fermentation / Re: Best Yeast for an Oatmeal Stout?
« on: July 03, 2012, 06:51:16 PM »
I second the 007.  I made Stone's Bitter Chocolate Oatmeal Stout over Easter and cracked my first 22oz 2-weeks ago and couldn't believe I actually made what I was drinking. 

52
Yeast and Fermentation / Re: WLP007
« on: May 24, 2012, 10:00:22 AM »
morticaixavier suggested the krausen clogged the tube, which created too much pressure inside the carboy with nowhere for the CO2 escape, then viola, the neck cracked.  I bottled over the weekend though and the uncarbonated sample I tasted still came out great.  Awesome yeast. 

53
Yeast and Fermentation / Re: WLP007
« on: May 23, 2012, 12:55:45 PM »
I used it about 6 weeks ago and the neck of my carboy cracked, even with a blow-off tube attached.  It's the Schwarzenegger of yeast, at least in my 1.5 yrs of brewing.

54
Yeast and Fermentation / Re: is this normal?
« on: May 17, 2012, 01:13:21 PM »
I think i may also be going shopping for a refractometer, anybody know a good brand for cheapish?

Check out http://seanterrill.com/, read up on his work related to FG/OG, re-read it again, then check out ebay:

http://www.ebay.com/itm/RSG-100ATC-Brix-Beer-Sugar-Wine-Wort-SG-0-32-ATC-Refractometer-blue-rubber-/300618823944?pt=BI_Cellular_Optical_Television_Test_Equipment&hash=item45fe473908

I've only used this one once so far but it's really simple to use.  No more broken hydrometers for me.



55
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 19, 2012, 05:43:13 AM »
No worries, I don't remember much from my undergrad days, but I do remember my favorite biomechanics prof repeatedly telling me students often over-complicate things. 

56
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 18, 2012, 05:44:37 AM »
Rather than scratch lines into kettles and MT and have sharpie ink all over the place, I just use a stainless steel ruler:

My 52 quart (13 gallon) MT is 12 1/4" tall.  Keeping things really simple, 13 gallons / 12.25 = 1" per gallon (15/16 if you have OCD).  Same for my 8G kettle: 13" tall / 8 gallons = 1 5/8" per gallon.

By ruler I meant tape measure.  I'm not feeling any love.

57
I figured that was the case.  When I transferred it there was less than 1/2" compared to day 3 when there appeared to be about 2" of yeast cake, and that was even after the explosion, but I suppose you're correct. 

Logistics are actually the biggest issue because I did this 45 mins away at my parents house (fam is moving soon and the wife thought it best not to have this around) and we're going on a cruise this weekend for our anniversary.  It looks like I'll pitch some more yeast once I get back, which will be about 3 wks from brew day.

58
So after 9 days in the primary and no activity for a few days now, I transferred to the secondary.  I measured 1.055 down from 1.098.  Does that seem a bit high given the explosion and potential lost yeast?  I don't plan on bottling for another 4 weeks, so hopefully it'll drop enough where no funky flavors decide to show up.

59
All Grain Brewing / Re: Metal rod for measuring volume
« on: April 12, 2012, 06:44:33 AM »
Rather than scratch lines into kettles and MT and have sharpie ink all over the place, I just use a stainless steel ruler:

My 52 quart (13 gallon) MT is 12 1/4" tall.  Keeping things really simple, 13 gallons / 12.25 = 1" per gallon (15/16 if you have OCD).  Same for my 8G kettle: 13" tall / 8 gallons = 1 5/8" per gallon. 


60
I never thought of that.  I know my LHBS in northern Jersey will look at me like I have two heads.

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