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Messages - duboman

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466
The Pub / Re: Proud Dad
« on: May 31, 2014, 03:00:02 PM »
Congrats!! My oldest is off to LSU in the fall, middle is on to highschool and my daughter is on to middle school, there is not enough barley wine to keep me sane through all this!

467
Yeast and Fermentation / Re: Volume transferred to carboy fermenter
« on: May 31, 2014, 02:44:53 PM »
Congrats on getting started! The first few times you brew it will take a bit to figure out how your system works and calculating vines and efficiency.

Take good notes on the process and the boil off rate as well as losses so you can make adjustments in both recipe design and volume calculations.

After a few batches you should be able to dial things in and hit everything where you need it

468

IMO/IME, if your beer is 1.040 or less and the yeast is fresh no need for a starter.

Now, you can certainly just pitch a pack and most likely your beer will ferment but you might encounter issues such as off flavors or stalls/stuck fermentations due to stressed yeast.

I make starters for appropriate pitch rate for every beer I brew with liquid yeast, it's just good process.

As Jim mentioned, for lagers you will definitely need a starter due to the needed higher pitch rates.

As for one being better than the other, I've found both manufacturers to produce very good products and have no loyalty to one over the other, they both perform well, strain selection not being counted.

All of this with one minor exception...I prefer Wyeast, but mainly because it's produced near me.
I'm all for supporting local, you're lucky, nice fresh yeast:)

469
IMO/IME, if your beer is 1.040 or less and the yeast is fresh no need for a starter.

Now, you can certainly just pitch a pack and most likely your beer will ferment but you might encounter issues such as off flavors or stalls/stuck fermentations due to stressed yeast.

I make starters for appropriate pitch rate for every beer I brew with liquid yeast, it's just good process.

As Jim mentioned, for lagers you will definitely need a starter due to the needed higher pitch rates.

As for one being better than the other, I've found both manufacturers to produce very good products and have no loyalty to one over the other, they both perform well, strain selection not being counted.

470
Beer Travel / Re: Estes Park, CO & There abouts
« on: May 30, 2014, 12:59:39 PM »
Well, it's been a long time since I was there but the Estes Park Brewery/pub is a cool place for good food and good beer.

471
Ingredients / Re: birch syrup carbonation?
« on: May 29, 2014, 04:27:20 PM »

That is odd. I can't imagine why that would be because of the sap but who knows!?

Sent from my XT1030 using Tapatalk
it is odd and I'm not sure why either since it fermented out perfectly fine and every day corn sugar was used to prime with the proper amount. One of those odd brewing quirks....

472
Ingredients / Re: birch syrup carbonation?
« on: May 29, 2014, 03:52:14 PM »
My experience with birch sap is for whatever reason it's taking forever!

My neighbor collected 10 gallons of the sap and opted to use it in lieu of water for an extract amber with steeping grains. OG was 1.070 and FG was 1.010, primed with regular corn sugar as I normally do and the bottles have been kept at 72 for the last 8 weeks and it's still not properly carbed. Not sure what the deal is but I've never had a 1.070 beer take this long to properly carbonate and the only thing I can think of is the sap.

I know it will carbonate so I'm not worried about it, just a little dumbfounded since I brewed a 1.090 quad the same weekend and while it's not fully conditioned it is fully carbonated and quite tasty:)

473
After a week of total chaos at work the 3 day weekend has been awesome!

Spent each day on the soccer fields for my daughters tourney, finally boiled the wort for my Gose, bubbling away nicely in the chamber, kegging my hard root beer today, my boys are marching in the local Memorial Day parade, poll is finally open and two days of BBQ'ing with my great neighbors under 80 degree sunny skies:)

474
Yeast and Fermentation / Re: stuck fermentation
« on: May 23, 2014, 07:42:56 PM »
I have a ferm chamber and use a 95 watt bulb in a coffee can hooked up to a controller, easily heats and holds up to 95oF.

The aquarium heater in water works well too but into the low 80's is my experience in the past. Heating pads and reptile heaters can also be used as well as ferm wraps and brew belts but all those will require a temp controller

475
Yeast and Fermentation / Re: stuck fermentation
« on: May 21, 2014, 06:06:54 PM »
What strain? Some saison strains need it hot and others really just chug along, like up to 4 weeks ever so slowly.

I think if you can get it into the 80's the yeast will wake up and get going for you:)

476

I see two possible issues. Sanitation and DME clumps.
i agree, it will certainly clump up big time, I'd boil it up in the smallest amount of water possible, cool and add it

477
General Homebrew Discussion / Re: 2 gallon brew overflowing
« on: May 18, 2014, 05:25:43 AM »
The pressure will go down but maybe not before the cap or lid blows off, hook up a blow off tube.

Take a piece of tubing and connect it to the top and run it into a jug with star San mix.

478
General Homebrew Discussion / Re: Spring 2014 Brewing
« on: May 17, 2014, 12:08:29 PM »
Finally got around to my Hibiscus Gose, wort souring with lacto at 95 right now and mashing in another batch of hard root beer, nice to be brewing again after a lot chaos in my world

479
Yeast and Fermentation / Re: Did I kill my San Diego Super yeast?
« on: May 12, 2014, 05:06:44 PM »
Leaving it out didn't kill it but total viability may have gone down a tad. Without making a starter most likely you under pitched the beer as well.

The fact that the temp has gone up and air lock activity is present with slight pressure means things are moving in the right direction and active fermentation is getting underway.

You really so want to consider getting the temp lower-swamp cooler.

Get a big tub, put vessel in it, fill with cold water and drop some frozen water bottles in it. You can also put a wet t-shirt over it and run a fan, this will drop the temp. You can then swap frozen bottles to maintain the temp.

Keep in mind that the drop in temp will shock the yeast and slow things down again until the yeast acclimated to the lower temp but it will ward off any off flavors from too high a temp but do this sooner rather than later or those esters will have already formed and not go away.

480
General Homebrew Discussion / Re: How was the weekend?!
« on: May 04, 2014, 04:01:05 PM »
Construction at the house is finally done except for blowing some insulation into the attic tomorrow, spent the entire weekend juggling travel soccer games and finally putting my house back together. I'm exhausted!

Now I can finally get back to scheduling some brewing and getting the pipeline going again:)

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