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Messages - duboman

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241
The Pub / Re: RIP Johnny Winter
« on: July 17, 2014, 10:35:31 AM »
Definitely was a great blues performer as well, last saw him at Clapton's Crossroads tour, definitely not his prime but fortunate to have seen him several times in the past, gonna be missed

242
I've used spirals and find that they increase the exposed surface area to the beer so they take less time to impart flavors which I found very pleasant

243
Yeast and Fermentation / Re: Refractometer Help for FG Reading
« on: July 17, 2014, 07:48:55 AM »

Refractometers cannot be used reliably to determine finishing gravity. Calculators online and in software will get you close, but in my experience they each give me a different result and it rarely matches my hydrometer.


I use a refractometer for small batches where getting a flask full is a waste, but I only rely on it to tell me when fermentation is finished, not where it finished. I then just assume it got to about where I wanted it.
+1

244
General Homebrew Discussion / Re: Pipeline Fail
« on: July 16, 2014, 06:36:40 PM »
That sucks!

245
Beer Recipes / Re: German Hefeweizen
« on: July 16, 2014, 03:21:13 PM »

Personally I like a traditional hefeweizen going 50/50 wheat and pilsner malts and one charge of Hallertauer at 60 minutes for roughly 15 IBU using 3068 to ferment at 68oF

In all I'd say your recipe works, just not sure you need the Vienna or the flame out hops

This, but @62dF
i guess it depends on how much clove/banana you want. I've fermented it low and high, more clove low, more banana high, for me it depends on the day I brew:)

Right now I've got a peach Hefe  on tap that was at 62 and a straight Hefe bottled that was at 68, neither of them last very long with the ladies in the neighborhood

246
Beer Recipes / Re: German Hefeweizen
« on: July 16, 2014, 07:46:30 AM »
Personally I like a traditional hefeweizen going 50/50 wheat and pilsner malts and one charge of Hallertauer at 60 minutes for roughly 15 IBU using 3068 to ferment at 68oF

In all I'd say your recipe works, just not sure you need the Vienna or the flame out hops

247
Kegging and Bottling / Re: Bottling questions
« on: July 14, 2014, 09:00:17 AM »
So you use star San? Is it possible there was more residue from it in the bottles this time? This will cause a bit of foaming as the bottles fill.

Otherwise I'd agree with the above suggestions:)

248
General Homebrew Discussion / Re: New Member
« on: July 11, 2014, 02:43:50 PM »
Enjoy your retirement and happy brewing!

249
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 05:17:11 PM »



Thank you, I can certainly say I learned something today!

Yeah, the info on 1056 especially. Never knew about the Ballantine connection, or the possible reasons for its cold tolerance.

And here I was swirling around in the diploid, polyploid and Aneuploidy, feeling like I've entered the wrong classroom :o

Must've been sitting next to you in class.  ;)
might have been one of THOSE chemistry classes.......

250
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 02:59:34 PM »


Thank you, I can certainly say I learned something today!

Yeah, the info on 1056 especially. Never knew about the Ballantine connection, or the possible reasons for its cold tolerance.

And here I was swirling around in the diploid, polyploid and Aneuploidy, feeling like I've entered the wrong classroom :o

251
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 02:19:07 PM »
I did not know that.  WLP007 makes for a great IPA, I'll have to try S-04 next time.

S-04 = WLP007 = Wyeast 1098 = NCYC 1026 = Whitbread B

Additionally, while people refer to Wyeast 1056 as "Chico," that's actually a misnomer.  Sierra Nevada acquired the strain from Siebel.  Siebel acquired the strain from Ballantine.  The Ballantine family acquired the strain from the UK.

From Siebel's web site (http://www.siebelinstitute.com/services/yeast/yeast-cultures):

"Bry 96

This is a flocculent top fermenting ale yeast from a brewery formerly operating on the East Coast of the United States. It produces a very clean ale flavor which has been well accepted in a number of breweries."

US-05 = WLP001 = Wyeast 1056 = "Chico" =  Siebel Bry 96 = Ballantine

Here's a factoid that most brewers do not know.  Bry 96 is a diploid, that is, it has two sets of sixteen chromosomes, which makes it kind of unique in the world of brewing yeast strains.  Most brewing strains are polyploids, that is, they have more than two sets of sixteen chromosomes.  Aneuploidy is also common in brewing yeast strains.  Aneuploidy in yeast is a condition where the total number of chromosomes is not a multiple of sixteen due to the addition or deletion of one or more chromosomes.

For inquiring minds, Ballantine/Chico has been genetically sequenced.  It was assigned the strain number GSY708 in the following paper: http://genome.cshlp.org/content/early/2008/09/11/gr.076075.108.full.pdf (the genetic features of the strain are discussed in paragraph 2 on page number 8 ).

Thank you, I can certainly say I learned something today!

252
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: July 09, 2014, 02:26:17 PM »
Holy Helga Amanda, that's quite the setup/brewery you've got going there!

253
I'll assume you have the faucet adapter screwed into the garden hose fitting that came with the chiller? If so, yeah those faucet adapters are small and not made for a any regular type of wrench. I've had success using a small compression plier/vice-grip to clamp onto the adapter, actually two, one for each fitting.

254
General Homebrew Discussion / Re: Thanks
« on: July 09, 2014, 07:02:38 AM »
Glad to hear you found some time to brew! I find the brewing to be more fun than actually drinking the beer sometimes!

255
General Homebrew Discussion / Re: when is the fermenting finished?
« on: July 09, 2014, 07:01:20 AM »
+1
Yeast don't read calendars so there is never really a firm rule as to when a fermentation has completed, only gravity readings will confirm and as Steve mentioned, temperature, pitch rate and grain bill will determine how the yeast attenuates and ferments.

I'll definitely recommend the first thing to consider is getting good control of your fermentation temperatures as this will greatly improve your beer immediately!

Congrats on getting into this great hobby!

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