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Messages - ultravista

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Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 04, 2015, 11:04:53 AM »
Mark, I am brewing a Pliny the Elder clone that typically 1.072 - 1.078 depending on crush.

It's moving along well now, perhaps too little viable yeast in the beginning.

Thinking back, the bottle of yeast is at least 6 months old. A friend at a local brewery gave me a Nalgene bottle of yeast drawn from the bottom of their conical.

Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 03, 2015, 10:35:20 PM »
Finally, approximately 26 hours after pitching, the fermentation has begun. The starter is taking off.

Yeast and Fermentation / WLP001 Starter Lag Time
« on: September 03, 2015, 06:00:59 PM »
I built a 2L starter last night with a 6 month old slurry of WLP001 from a local brewery. The yeast was stored at 40 degrees and tasted/smelled ok.

For the starter, I dumped approximately 200ML of the slurry into the starter. The starter is in a 4L flask and on a stir plate.

It's been approximately 24 hours now with no signs of activity in the starter. Nothing.

Sure, it is a bit old, but given the volume of yeast, I was expecting some decent activity by now.

I have only used WLP001 a few times - none with a starter. Does this yeast take off slowly in low gravity wort?

I've got about 800 ML of slurry left in the container. If you were me, would you pitch more or let it do its thing?

My brew day is Saturday ...

If you do try this recipe, consider caramelizing the raisins. When I did my clone, I blow torched the raisins in a cast iron pan until they started smoking (not burnt however). This method via The Lost Abbey.

General Homebrew Discussion / Re: This sucks!
« on: June 20, 2015, 10:23:20 PM »
The faucet failed or you didn't close it all the way?

The Pub / Re: Will this get me kicked off the forum?
« on: May 16, 2015, 08:59:52 AM »
When is the last time you poor souls had 'some'? Clearly, it's a vagina.

The Pub / Re: Brew Dogs
« on: May 12, 2015, 05:31:30 PM »
I don't like the Brew Dog show - over-the-top nonsense in the my opinion.

General Homebrew Discussion / Re: Oxygenating Wort
« on: May 11, 2015, 06:18:46 PM »
JT - that's fancy. Where did you get the meter?

All Grain Brewing / Re: Pliny the Elder with Amarillo?
« on: May 03, 2015, 07:02:57 PM »
I posted the same question on HomeBrewTalk a few weeks back and struck gold ...

A fellow HBTer was on a Firestone Walker brewery tour when they were contract brewing PTE last October. He was able to take a photo of the actual 65 barrel PTE brew sheet.

Anyone interested?

The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 24, 2015, 06:12:04 AM »
heavydeadlifts - thanks for the feedback. My Dr. mentioned hemochromatosis but wanted me to moderate my diet and ethanol intake and test again in 6 months.

My father confirmed it is not something that runs in his side of the family. I'll check with my aunt/uncle on my mothers side.

I plan on donating blood today to start the de-ironing process. Not sure yet if I'll go with whole blood or the double red blood cell (DRBC). From what I have read, whole blood will drop hematocrit/hemoglobin by one point while DRBC ranges from 1.5-2 points.

Now I need to figure out what that relates to from an iron perspective. Perhaps 30-50 mcg/dL reduction.

The Pub / Re: Blood Iron Surplus - Anyone?
« on: April 23, 2015, 09:00:06 PM »
I take no vitamins, rarely take any non-prescription drugs, take no prescription drugs, no steroids, etc. No hepatitis. B-12 is good.

The iron workup is:
* Iron: 240 mcg/dL (HIGH - range 50-180)
* TIBC:  396 mcg/dL
* Trans. Sat.%: 61% (HIGH - range 15-60)
* UIBC: 156 mc/dL

* Hematocrit: 50.5% (HIGH - range 38.5-50.0)
* Hemoglobin: 16.6%
* MCH: 29.3 pg
* MCHC: 32.9 g/dL
* MCV: 89.2 fl
* MPV: 8.7 fl
* Red Blood Cell Count: 5.66 million/uL

The Dr. advised me to reduce iron intake and moderate alcohol. Nothing else. No causation. The doctor did not do an LFT although said my liver appeared to be fine.

After researching the issue, I found that donating blood is the primary method of reducing blood iron.

At 45, I have not donated blood for 20+ years. I am not accident prone so what blood I have stays with me. I do eat beef once or twice a week, am addicted to sunflower seeds, and salt the crap out of everything. I cannot think of a single thing that I eat that is iron rich.

A friend who has hemochromatosis told me that iron stores increase in the body over time. Is that an accurate statement?

The Pub / Blood Iron Surplus - Anyone?
« on: April 23, 2015, 01:35:31 PM »
During a recent physical, my Dr. advised me that my blood iron content was a bit high - 240 mcg/dL with a normal range of 50-180 mcg/dL. Most everything else is good, including liver fat.

I do not consume much red meat, maybe once every two weeks, and can't figure out where the surplus of Iron is coming from. Pork and chicken are my go to meats.

In full disclosure, I told my Dr. that I brew my own beer and consume in moderation (at least to me ..). She suggested that I reduce alcohol and moderate my diet. No other suggestions.

Anyone else have higher than 'normal' Iron in their blood for homebrewed beer or beer consumption in general?

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 19, 2015, 01:27:45 PM »
doubt the co2 absorbed in to the beer when it was above 70 F.

Do you then say it was a leak?

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 18, 2015, 07:50:14 PM »
I see no bubbles; all looks good.

Having lost tanks before, I was uncertain about the absorption. It's cooling now and under gas again.

Kegging and Bottling / Re: Question About Beer CO2 Absorption
« on: April 18, 2015, 07:35:52 PM »
The lack of headspace gas is not necessarily indicative of a leak then?

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