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Messages - BP79

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Yeast and Fermentation / Poor WLP002 attenuation: raise temp to fix?
« on: October 01, 2013, 10:44:19 AM »
2.5 weeks ago I brewed what was supposed to be a 1.100 OG ale (June Zymurgy Lagunitas Brown Shugga' clone).  My 60 minute mash was 2o under, @ 153o instead of 155o.  I used a stir plate and pitched a 1800mL starter, per Mr. Malty, at 59o, and have slowly been warming it up since then.  It's currently up to 66. 

My issue is I've been stuck at 1.040 for about 5 days now.  I added some yeast nutrient and roused the cake twice.  I'm probably answering my own question, but could being 2o under lead to such a difference in readily available sugars that my FG could end up being so high?  Should I raise the temp to the low 70's?

Yeast and Fermentation / Re: Fermentation Accident
« on: August 23, 2013, 07:41:16 AM »
This happened to me last year, but I ended up with a cracked carboy!  Like everyone says, it's no biggie at all.  See the thread below.

Yeast and Fermentation / Re: "Chunky" fermentation?
« on: June 26, 2013, 09:40:23 AM »

I find that Belgian yeasts do this for me.

Ditto.  I pitched White Labs WLP 570 Belgian Golden Ale over the weekend and experienced some major chunkage floating around like a tornado. 

Yeast and Fermentation / Re: Fermentation temp question
« on: May 02, 2013, 09:52:38 AM »
I purchased this cooler after a year of filling up my bathtub and rotating frozen 2L bottles:

I ended up cutting a 3"x3" square into the top of the square for my blowoff valve to pass through. This cooler has incredible insulation.  Last summer, even with my condo being a toasty 72-75 all day, I would only have to rotate 1 16 frozen poland spring bottle every other day and it would hold the water temp at 64 no problem.   

Yeast and Fermentation / Re: starter volume
« on: April 29, 2013, 03:53:33 PM »
Got it. Thanks for the clarification.

Yeast and Fermentation / starter volume
« on: April 29, 2013, 10:22:32 AM »
Whenever I make a starter, I always decant off the 'beer' and just pitch the slurry.  I recently upgraded to a 2L flask, am brewing a 1.078 ale, and according to Mr. Malty I should prepare a 1.7L starter using just one White Labs Vial.  My question is: if I'm decanting off the 'beer', what difference does the volume of the starter make, as long as it's around 1.040 OG?  Does volume correlate to yeast growth?

Ingredients / Re: Java beans in coffee porter
« on: April 23, 2013, 09:23:01 AM »
Until I a) upgrade to a home instead of my current condo situation or b) convince my wife a kegerator will look nice and have smaller footprint than all my bottling equipment, I still have to bottle, so dry beaning in a keg isn't an option. 

Ingredients / Java beans in coffee porter
« on: April 22, 2013, 10:17:56 AM »
I was thinking of using American Roast Java Superior beans for some cold-brewed coffee to put into a porter and can't find any info about acidity... though I probably don't need to worry too much about that since I'm cold-brewing it, right?  Has anyone here used those beans before?  Do you have any other recommendations?  I was going to start off with 1/2 lb coarsely ground beans and 32oz water for a 5 gal batch.

Yeast and Fermentation / Re: Burnt starter
« on: April 04, 2013, 07:36:05 PM »
I didn't change a single step, kept the same volume of water and weight of DME, and yup, the color is the same as it always looks.  I decant the 'beer' before pitching, so I guess I shouldn't stress about it.  Thanks for the reassurance.

Yeast and Fermentation / Burnt starter
« on: April 04, 2013, 07:25:01 PM »
I made a starter last night in it appears I burnt the DME.  I placed the flask directly on the stove top as I always do, had the flame at medium as to prevent a boil-over, examined the flask this morning after putting it in the fridge, and the bottom of the yeast cake inside the flask looks like a giraffe.  Has anyone else experienced this?  And of the golden question, do I toss it? 

Yeast and Fermentation / Re: stir plate overflow - start again?
« on: September 28, 2012, 05:38:37 AM »
After resting in the fridge overnight, a solid 1/4" of cake has settled on the bottom, so I suppose I'm all set.  Thanks for the reassurance. 

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?

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.

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

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

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