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Messages - duboman

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376
Yeast and Fermentation / Re: Yeast shock?
« on: July 19, 2014, 11:29:46 AM »

My rule of thumb is always to pitch cold yeast into a warmer wort.  Warmer yeast into cooler wort can slow their growth rate for a bit.  Doesn't always work of course when dry yeast is rehydrated, but the beer still comes out great!
+1
I always chill the wort, pull the starter from the fridge , decant and pitch. Rehydrated yeast is a bit trickier and usually winds up about the same temp as the wort when it's ready.

377
Ingredients / Re: Fresh (Wet) Hops
« on: July 18, 2014, 06:08:43 PM »

+1 to using hops with a known aa for bittering. But if you really want to use all your own hops, just wing it! It's OK! And fun! I measure wet hops by the handful! Or just top off your kettle with hops at flameout and whirlpool as usual. Wet hopped brewing is a fun once a year event that shouldn't be taken too seriously!
+1
This is what I do once a year, I take my favorite house pale and just wing it with the centennial and cascades I grow, usually winds up as a damn tasty beer!

378
Commercial Beer Reviews / Re: Sixpoint Bengali
« on: July 18, 2014, 06:02:30 PM »
I actually buy this rather frequently, it's a nice simple easy drinker not necessarily pushing any boundaries.

379
General Homebrew Discussion / Re: Pump or new burner
« on: July 17, 2014, 02:10:28 PM »
If you are getting less than 3-4 batches of beer from a propane tank and it takes forever to bring to boil I 'd say get a better, more efficient burner for sure, speeds up the day and saves money over time!

380
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

381
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

382
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

383
General Homebrew Discussion / Re: Pipeline Fail
« on: July 16, 2014, 06:36:40 PM »
That sucks!

384
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

385
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

386
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:)

387
General Homebrew Discussion / Re: New Member
« on: July 11, 2014, 02:43:50 PM »
Enjoy your retirement and happy brewing!

388
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.......

389
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

390
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!

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