Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - theDarkSide

Pages: 1 ... 116 117 [118] 119 120 ... 199
I just went through this with a pack of Wyeast 2124 ( see "What are you paying for your yeast post?").  Mine went on a stir plate at room temp for 36 hours and nothing.  The yeast was older ( March 6th ) but I expect to see something. 

I did smell the starter and it smelled like yeast or sulfur compounds.  I didn't take a gravity reading because I was a little frustrated with the yeast ( and the shop that charged me $11.75 for the smack pack ), so I dumped it.

How old was the yeast and how was it handled before getting to you ( i.e. shipped from online store in 95 degree heat) ?

Events / Re: NHC 2013 Hotel?
« on: August 09, 2012, 12:46:47 PM »
anything confirmed yet?...I wanna book asap

This past year you couldn't book at the group rate until Feb 1st. 

Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 07, 2012, 04:01:15 PM »
Why in the world would the yeast makers say "hey, this is enough for your 5 gallons of beer" when they could sell more yeast in a pack and charge more for a proper pitch of yeast? 

I'm sure it has something to do with attracting the newer or less experienced homebrewers, who want to make beer without the added complications of making a starter.  Otherwise they would just go with the dry option.  And they can probably assume the more experienced homebrewers will know to make a starter or add multiple vials/smack packs.

Bottom line: I am too lazy to wrangle yeast, but would start right away if my option was 6 month old yeast for $11.
Trust me, if this was the norm...I would be keeping my own library.  Unfortuneately my laziness got the best of me and I was a little rushed.  As it stands right now, I'm not even sure the starter I did last night is going to make it.  9 hours later on a stirplate at room temp and it doesn't look like it's doing anything.  I'm going to check it when I get home from work before making a decision to continue or not.  >:(

Yeast and Fermentation / What are you paying for your yeast?
« on: August 06, 2012, 06:27:01 PM »
I just bought a smack pack of Wyeast Lager yeast today and it cost $11.75.  I wouldn't normally pay that much but I needed it sooner than later.

What is everyone else willing to pay for yeast?

I know I can get it cheaper online, but I'm not too crazy about it sitting in the UPS truck in this heat, even with the freezer packs (which probably only last a few hours ).  Another local option has it for $9.99, which also seems high.  Most of the places around me only have Wyeast, but it is the same for White Labs?  Is everything going up?  Is there a dreaded yeast "shortage"  ;)?

Also the yeast I got today is dated March 6, 2012 which means I'm going to need to step it up a few couple times to get the total yeast I need.  But when you procrastinate, you pay I guess  >:(

Events / Re: GABF Ticket Sales/Swaps
« on: August 02, 2012, 06:16:17 PM »
Not quite sure what they could do to fight it.

Member's only tickets tied to the actually account and checked at the door...although I imagine it would be a nightmare logistically. 

All I can say is Rule #1 of the Brewer's Code:  Don't be a d**k.

Other Fermentables / First Mead Questions
« on: August 02, 2012, 05:10:56 PM »
Started my first mead on Sunday.  15 lbs of wildflower honey, water, and 1/4 of the nutrients.  I rehydrated the yeast (71B-1122) according to package and I'm fermenting at 65 F.  I open and stir it twice a day, once in the morning and once at night.  I also add a 1/4 of the nutrients when I stir at night.  I currently have 1/4 left and from an interview with Curt Stock that I saw, he said the last 1/4 should be added when 2/3 fermentation was done. 

My question now is how many more days should I be stirring the mead to off gas the CO2?  Is there some unwritten rule or it is based on percentage of fermentation completed?  Should I be stirring it everyday still but maybe not as vigorously as I have been?

I have some madagascar vanilla beans soaking in vodka right now to dose the mead at bottling time.


General Homebrew Discussion / Re: Boston Lager or California Lager
« on: August 01, 2012, 03:09:04 PM »
This pretty much covers the history part:

I believe the yeast is Wyeast 2124 - Bohemian Lager...but I can't be 100% sure.

Events / Re: NHC 2012 final round scorecards and awards
« on: July 30, 2012, 12:43:35 PM »
I picked up my scoresheets at the conference but did get a letter on Saturday from the AHA regarding my entries, so I'm sure you'll have them soon.

General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 27, 2012, 06:14:03 PM »
I was really hoping to get an Octoberfest going to have for Oct 1st, but time is definately running out.  Too many projects around the house eating into my brewing time.  >:(

If you can get it going within the next week or two you'll be fine.  I'm planning one very soon.  :)

Yeah. I may have to call in sick next week  :-[

Equipment and Software / Re: building vs. buying mash tun
« on: July 27, 2012, 12:46:03 PM »
I built this one 4 years ago and it works great:

The only modification I've made is adding a Bazooka screen instead of the SS mesh from a supply line for the manifold.  Holds temperature very well ( 1-2 F drop over an hour )

General Homebrew Discussion / Re: Looking Forward to Fall
« on: July 26, 2012, 07:15:42 PM »
Apparently Fall is already here.  My local bottle shop just posted on Facebook that they just received this year's Shipyard Pumpkinhead, Smashed Pumpkin, and Spaten Octoberfest.  What's coming next week...Christmas beers?  ::)

I was really hoping to get an Octoberfest going to have for Oct 1st, but time is definately running out.  Too many projects around the house eating into my brewing time.  >:(

All Grain Brewing / Re: Dough-In
« on: July 26, 2012, 06:15:34 PM »
+1 for Beersmith, but there are plenty out there to get you started.

Equipment and Software / Re: Chest Freeze/Keezer
« on: July 26, 2012, 02:08:19 PM »
I have 4 kegs (snug) on the floor of my 7 cu ft chest freezer, with the 5lb CO2 bottle inside on the hump.  I tried putting a keg on the hump with a 2 x 6 collar and it just misses with the QD on.  A 2 x 8 collar will allow me to put 2 more on the hump if I move the tank outside.

Also, Home Depot will routinely have the 7 cu ft chest freezer on sale for $168.00 with free shipping if you can wait.  If not, check at the local post office for the moving kits, as there are usually some 10% off coupons in there for HD or Lowes. ( Save a bunch on my John Deere lawn tractor using one of those ).

Edit:  My kegs are all Ball Lock

Yeast and Fermentation / Re: Traveling with wort
« on: July 12, 2012, 12:28:58 PM »
I'd pitch when you get home.  And as long as you have a way to keep it from spilling, hit some bumpy roads on the way home.  It will be a nice little 10 minute aeration. 

Pages: 1 ... 116 117 [118] 119 120 ... 199