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Messages - duboman

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466
Extract/Partial Mash Brewing / Re: She's Alive!
« on: February 14, 2014, 10:52:24 AM »
Just needs more time....

When I bottle they'll sit at 70-75 for at least 10-14 days, a few days in the fridge and they're good to go, lower temps mean slower process to carbonate.

Also note that higher gravity beers may take longer due to the higher alcohol content. I've had some 8-10% beers take over a month

467
Yeast and Fermentation / Re: Fastest ferment yet - Wyeast 1768
« on: February 14, 2014, 10:47:31 AM »
Yup, with good healthy yeast, proper pitch rate and good temp control most of my beers finish within a week easy, even some of the higher gravity beers.

I still leave them for at least another week though to drop bright before packaging.
Many of my beers goes grain to glass from 14-21 days

468
Yeast and Fermentation / Re: Ambient vs Actual (sort of)
« on: February 13, 2014, 08:52:11 AM »
The first time I ran my probe for ambient I found a lot of fluctuation in the the readings and things were usually running a little too cold. I started strapping the probe against the primary with some wadded up insulation to protect it and found temps became much more exact with where I wanted them to be regardless of how many vessels I have in there. I have the stick on strips on all my vessels and they would all read +/- 1 degree within the probed vessel even at varying stages of fermentation.

469
General Homebrew Discussion / Re: why whirlpool
« on: February 13, 2014, 06:59:04 AM »

I think it's the souls of brewers past.

Edit to add more than just humor...

Of course I'm no expert, but having read Palmer's book and listened to him discuss it. I think you're both right. The foam just before boil is hot break, and so is the stuff swirling around once that foam falls. My understanding is that at boiling the pH drops due to calcium precipitation, plus you have heat and motion. This combines to cause proteins and tannins to collide and combine into big masses. Then at chilling they sink to the bottom along with all the other particulates, like hops and whatnot.

Whirlpooling sets the contents of your pot into a circular motion, the outside is moving faster than the center. When you stop whirlpooling (as long as you don't disturb it) the stuff tends to settle near the center where it was moving slowly. In my kettle I whirlpool through the whole boil and chill, then cut the whirlpool. I then take a hydrometer sample. Once the break in my sample has settled enough to get a reading, I gently run off to the fermentor. That's generally about 15 minutes.

Or its the souls of dead brewers.
i like the ghosts idea:)

Basically you did a better job of summing up my understanding from my readings as well but, like you, I'm no expert either.......

470
General Homebrew Discussion / Re: why whirlpool
« on: February 12, 2014, 06:44:35 PM »


Hot break is all that foam stuff that forms at the beginning of the boil and you want that to happen.

Not exactly right.   Hot break is the egg drop soup looking stuff in the wort after it has been boiling for a little while.
well, right, but isn't all that just the coagulated break material that is the foam that drops out once the boil gets rolling?
No, because you can skim off all of that foam as it forms and still get the hot break later.
hmmm,,you know I've never been a skimmer.

So then what exactly is the hot break comprised of if it's not from the foam that forms?

471
Equipment and Software / Re: Ditching the glass carboy...
« on: February 12, 2014, 05:46:14 PM »

Spigots are fine if you use the right ones. And keep them clean just like everything else. I trust my processes. It's not like we are doing abdominal surgery; and the surgeons only sanitize the patient with a topical application.

Good on ya for getting rid of the glass. I'll take one anecdotal injury over 10 "never had a problem" type statements.
+1
My spigot just unscrews and pops apart into two easily cleanable pieces.

As well, I've read enough horror stories of broken glass car boys and emergency room visits to keep me away from them, kids in the house and everything else it's just not worth it to me

472
General Homebrew Discussion / Re: why whirlpool
« on: February 12, 2014, 05:43:07 PM »

Hot break is all that foam stuff that forms at the beginning of the boil and you want that to happen.

Not exactly right.   Hot break is the egg drop soup looking stuff in the wort after it has been boiling for a little while.
well, right, but isn't all that just the coagulated break material that is the foam that drops out once the boil gets rolling?

473
Pimp My System / Re: Direct Drive Grain Mill....
« on: February 12, 2014, 03:41:22 PM »
That. Is. Epic!

474
Good luck to all!

475
General Homebrew Discussion / Re: Wouldn't you know it!
« on: February 12, 2014, 10:03:07 AM »
I too have begun avoiding IPA's at the bottle shop for the same reasons but boy, they do seem to multiply every time I visit there seem to be more an more of them on the shelf and the local taps. It's funny too that they tend to be the first recommendation if asking to try something new. I seem to keep having to steer the suggestion to something that's NOT an IPA.

I enjoy them but as Jim mentioned, there sure are a lot of other styles out there to enjoy!

476
General Homebrew Discussion / Re: why whirlpool
« on: February 12, 2014, 09:57:54 AM »
Hot break is all that foam stuff that forms at the beginning of the boil and you want that to happen. Cold break is all the proteins that settle out at the end of the boil as you chill.  Irish moss or some other fining agent helps coagulate all that into larger clumps to settle out faster.

The whirlpool helps to "cone" that material into the middle of the kettle to minimize its transfer into the primary. Because you are using a plate chiller there is really no way to keep the cold break from going into the fermenter as the 'cold' part happens outside of the kettle so to speak. The whirlpool will keep most of the hot break material in the kettle.

I have a similar set up and do a whirlpool for the above reasons listed and as mentioned, I can so I do. As to the true benefits I cannot really comment as there is debate over the pros and cons, all I can say is this process works for me and my beer:)


477
General Homebrew Discussion / Re: Thank You AHA community
« on: February 12, 2014, 06:52:54 AM »

You are welcome. We all started with our first batch. We all learned from others along the way. We are glad to help.

+1.  My thoughts exactly. It's a great community of brewers and knowledge. While I feel competent to be a help to some, I learn constantly as well. How it should be.

Took the words right out of my mouth!

478
Equipment and Software / Re: Ditching the glass carboy...
« on: February 11, 2014, 02:02:37 PM »
I use the 6.5 gallon ale pales and some from True brew, they're great, I have one with a spigot for the occasional bottled batch, the rest none.

I also have a 5 and 6 gallon better bottle but rarely use them, buckets have handles and are much easier to clean!

479

Checked in 573 entries on Saturday. I gotta say, it was pretty cool seeing entries from NH, DE, and others from you guys.  ;D

Good luck to all!
Yeah...but if one of us win the ramp up, are you going to fly us in for the brew day  ;D
+1

480
General Homebrew Discussion / Re: Cold Keg
« on: February 11, 2014, 08:56:17 AM »
Man, the way this winter has been I would love to see a day that's 30 degrees!! Hoping the forecast comes true for Thursday/Friday when they predict we may actually get to 32 so I can brew in a somewhat comfortable garage!

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