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Topics - theDarkSide

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16
Yeast and Fermentation / Starter: Step Up or Two Separate
« on: May 09, 2013, 12:24:51 PM »
In about 10 days, I am going to brew a doppelbock with an OG of  about 1.085.   I just purchased 2 packets of Wyeast 2124 that I was going to make a starter with.  I have a 2L flask and a stir plate that can handle that volume (i.e. it will not run a 5L flask) and I don't have time to brew another smaller beer and repitch the yeast.

I was on yeastcalc.com and see there is a new setting that Kai had developed.  After inputting required info, it looks like I would need to step up the starter a couple times (3 2L starters to be exact, although it's a little too close to the amount...I always like a little cushion) to get to the amount of yeast I need. Funny thing is with Kai's formula, if I only use 1 pack of yeast, the end result is almost the same, about 661B cells.

Now I have time to do this, but I noticed the first starter grows the cell count to about 352B cells.  Would it be possible to get a second 2L flask and do 2 separate yeast starters and combine them on brew day for a total of 700B cells instead of trying to grow up a starter with a couple other steps? 

It would definitely save time, and give me a little more insurance that there is enough yeast available.

Thanks.

17
The Pub / Sam Adams Cans
« on: May 03, 2013, 10:18:30 AM »
As we all most likely know, Sam Adams is not available in cans, that's right cans!  Sam Adams posted this on Facebook (I apologize to those who don't use it) and some of the comments are out there.  How do we educate these people or is it a lost cause?

https://www.facebook.com/photo.php?fbid=10151386811016611&set=a.134986426610.120808.117341921610&type=1

Granted we are a little more versed on the craft beer scene, but people equating them to Budweiser because it's in a can is ridiculous. ::)  I wonder how many of these people drink Heady Topper (not available in bottles, but in cans )

18
The Pub / Baseball 2013
« on: April 01, 2013, 10:48:03 AM »
Red Sox beating the Yankees 4-0 after 2 innings!!!

World Series, here we come!  ;)


19
Events / Big Brew Day 2013 - Recipes
« on: March 14, 2013, 08:52:33 AM »
Does anyone know when they will announce the recipes for the Big Brew Day on May 4, 2013?

I only ask because we talked about it last night at our homebrew club meeting (Seacoast Homebrewers - Portsmouth, NH ) and are planning to have quite a few brewers attend.


20
Kegging and Bottling / Bottle Fill Line
« on: February 28, 2013, 07:37:26 AM »
So here's one that bugs me.  In several competitions, most scoresheets have had the low fill or high fill line checked.  I know you're not supposed to get points off for that, but is this picture ( taken from the internet ) a good indication of a proper fill.


I use a beergun and it is said that if you fill it to the top, the displacement of the gun will result in a proper fill when removed, but I'm not too sure of that so I'll hit it with a little extra.

Thanks.

21
Other Fermentables / Cider Carbonation
« on: February 26, 2013, 06:16:34 AM »
Is a cider considered still, even if there are a few bubbles of carbonation?

I want to enter my first cider this afternoon for NHC.  I've kegged my cider, holding at 40F, at 12 psi.  Out of the keg, there are some bubbles that stick to the side of the glass and very few rising up through the cider.  A gentle swirl of the cider doesn't seem to produce any significant co2 release, just the few bubbles.  So few that if I took a picture, I count probably count how many bubbles were in suspension very easily.

I'm thinking still...do you think that is accurate?

22
Equipment and Software / Better Bottle Mold
« on: January 29, 2013, 12:57:58 PM »
I was catching up on some cleaning the other day and came across a Better Bottle with some mold.  I usually fill my carboys after rinsing them with warm-hot oxyclean solution and let them soak overnight or two, etc.  Apparently I forgot about this one and didn't rinse it as well as I should, because in the neck of the bottle was a nice disc of mold the width of the neck.  And did it smell bad.  :-[

I dumped the solution (and the mold) , rinsed several times and then stuck it on my carboy cleaner with hot oxyclean for about 40 minutes.  After rinsing with fresh water 2-3 times, it doesn't smell anymore and looks clean.

Do you think I can assume it is clean and no mold spores are living in it after all that?  Since it's a better bottle, I really can't hit it with flame or extremely hot water to sterilize it.

Thanks.


23
The Pub / Just in Case You are Traveling to China
« on: January 10, 2013, 11:11:48 AM »


This was in my fortune cookie today!

P.S.  those lucky numbers belong to me and the millions I'm going to win in the lottery...so back off!  ;D

24
The Pub / OUCH!!
« on: January 08, 2013, 02:06:20 PM »


I heard some writer say he could be out 14-18 months...that sucks!  I love watching him play.  I'm sure it all guessing right now so hopefully it is not as bad as it looks.  Anyone remember Theisman?  It reminded me a lot of that when I say it on TV...without the break of course.

26
If anyone is in the Portsmouth, NH area this weekend, Earth Eagle Brewing is having their taproom Grand Opening on Saturday, November 17 from noon - 4pm.  The brewery is located adjacent to A&G Homebrew Shop on 165 High Street.

http://www.seacoastonline.com/articles/20121115-LIFE-211150327

http://eartheaglebrewings.blogspot.com/

Along with some traditional style beer (i.e. New England Gansta IPA ), they are specializing in gruits.  Having tasted a few from the homebrew version, they should do well.

If you are in the area, you should check them out.


27
Homebrew Clubs / Learn to Homebrew Event Pictures - Seacoast Homebrew Club
« on: November 05, 2012, 07:09:28 AM »
Here are some pictures from the Learn to Homebrew Day event at A&G Homebrew Supply ( http://www.aghomebrewsupply.com ) in Portsmouth, NH.  The Seacoast Homebrew Club had 7 separate brew sessions going, for a total of 35 gallons.  We had first time brewers and first all grain brewers.  We all did a porter, which we are going to add to a Jim Beam barrel. 

It was a little chiily when we started, but the sun came out later.  Just proves that homebrew makes everything better  ;D

My car, packed and ready to go.  First time I've taken my brew on the road.




28
The Pub / Sandy
« on: October 26, 2012, 10:40:30 AM »
Looks like Sam Calagione is in for a ride.


The National Weather Service is predicting the path of Sandy to go pretty much right over the brewery.  Of course these things change, but the Delmarva pennisula looks to get hit pretty hard.

Stay safe Ron and all our East Coast folks.  Hopefully it's not a repeat of what happened in New England last year, especially Vermont with Irene.


29
The Pub / East vs West
« on: October 26, 2012, 06:37:52 AM »
I heard this on WEEI sports radio in Boston this morning and almost drove off the road laughing...

http://www.youtube.com/watch?v=gODZzSOelss


30
Other Fermentables / My First Cider
« on: October 17, 2012, 05:17:48 PM »
I started my first cider ever on September 16th.  5 gallons local cider, campden tablet for 24 hours then pitched Lavlin 71b yeast and did a primary for about 3 weeks.  Transferred from a bucket to a carboy and aged another 2+ weeks.  I transferred to another carboy tonight and took a sample to taste.  It was a tart, metallic taste and a bit of sulfur aroma. 

Any suggestions why there is a metallic taste, or is this normal before backsweetening it?

Thank you for your assistance...I promise to include you in my acceptance speech for the Ninkasi award  ;D

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