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Messages - ultravista

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61
Yeast and Fermentation / Re: New starter procedure trial
« on: October 17, 2015, 12:17:45 PM »
According to Chris White, dissolved O2is taken up by the yeast during the first thirty minutes.  An Erlenmeyer is a miserable vessel in which to make a shaken, not stirred starter due to its geometry.

Doh! I was ready to buy a rubber stopper for my 5L flask. Is a straight-walled bottle materially better?

62
Yeast and Fermentation / Re: Shipped Yeast Got Warm
« on: October 15, 2015, 09:36:16 PM »
Thank you Mark. For a 1.070 beer what is your shaken not stirred starter size?

63
Yeast and Fermentation / Shipped Yeast Got Warm
« on: October 15, 2015, 06:53:15 PM »
My Vermont Ale strain arrived at 84F. I don't think it was warmer than that, if any, maybe a degree or two.

How bad is 84F for yeast?

64
Yeast and Fermentation / Re: New starter procedure trial
« on: October 13, 2015, 07:48:23 PM »
Mark (S. cerevisiae) - I typically brew batches around 1.070 - 80 with WLP001. For the most part, 001 is saved from batch to batch without washing. My method being a dose of spring water, swirl like mad, and fill-up with trub-and-all, two Star-San sanitized 1/2 gallon mason jars. A few days before brew day, I take a large slurry, perhaps a cup, and start it up again with a 3 liter stirred starter.

I brew 4-5 batches a year, and this process has thus far worked well. The yeast is by all means, not fresh, but the stirred starter generally produces a nice visible layer of new creamy yeast. I have no means of measuring yeast viability or growth of the starter batch; however, every batch following this methodology has worked out well and produced the beer I enjoy consuming.

I will to try your process for an upcoming batch and would appreciate your advice in approximating the correct amount of yeast slurry and starter size for a 1.070 - 80 batch. Considering the slurry is 4 months old or older, and saved from batch to batch, where should I start? Approximately how much slurry and what starter size?

Also, my next batch will be a Heady Topper recipe with a new package of Vermont IPA Yeast (GY054). Using your process, what size shaken starter do you suggest?

65
Yeast and Fermentation / Re: New starter procedure trial
« on: October 13, 2015, 09:22:47 AM »
What is everyone using for their starter bottle? As our batch sizes and gravity's vary, I think a 5L bottle would suffice. 5L media bottles are not cheap.

66
All Grain Brewing / Re: Northern Brewers Off the Topper Heady Clone
« on: October 09, 2015, 03:21:48 PM »
That is encouraging - thank you for the feedback.

67
The Pub / Re: Android battery suddenly dropping...
« on: October 09, 2015, 09:47:28 AM »
Have you pulled the battery recently? With my Note 4, I pull it once a month. Think of it as a cold boot for your phone. I may not solve this issue but it is good practice.

You may also want to update to the latest OS.

68
General Homebrew Discussion / Re: Northern Brewer Customer Service
« on: October 09, 2015, 08:05:36 AM »
I too had a recent problem with a N.B. order - they were quick to respond and addressed the issue immediately to my satisfaction.

69
All Grain Brewing / Re: Northern Brewers Off the Topper Heady Clone
« on: October 09, 2015, 06:46:57 AM »
Did you brew the recipe verbatim or have any changes?

70
All Grain Brewing / Re: Northern Brewers Off the Topper Heady Clone
« on: October 08, 2015, 09:19:47 PM »
Great advice Steve. It makes sense.

71
All Grain Brewing / Northern Brewers Off the Topper Heady Clone
« on: October 08, 2015, 08:41:49 PM »
Looking for advice/feedback/suggestions from those who have brewed NB's Off the Topper, their Heady Topper clone.

It seems like a solid recipe and I would like to hear from others who have brewed this before.

72
Goods stuff here!

73
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 06, 2015, 05:56:26 AM »
For this batch, dry hop addition 1 is was 1 ounce of CTZ, .75 of Cascade (whole leaf), .5 Centennial, .5 Simcoe, and .5 ounce Amarillo.

For the second dose, it is .5 Cascade, .5 Simcoe, and .5 Amarillo.

It is amazing now. Hazy but great.

74
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 04, 2015, 10:16:56 AM »
Thank you brother. I appreciate your help.

I did cold crash for approximately 12 days @ 45F to drop and clear the beer.

The recipe is the same this batch as it has the past several batches and it's always been crystal clear.

75
General Homebrew Discussion / Re: Pliny the Elder Dry Hopping
« on: October 04, 2015, 09:58:12 AM »
A few more question ...

I usually dry hop in the keg at ambient temps using a 300 micron dry hopper> The dry hopper contains the pellet and leaf very well.

For this last batch however, the first round of dry hops were added at serving temperature. The hops have been sitting at approximately 40F for a week now and the beer is very hazy. It does not appear to be hop sediment because 1) it's contained in the dry hopper, and 2), nothing collects as the bottom of the glass. It's just hazy all the way through. I brewed this batch on 09/05, kegged it on 09/26, and added the first round of hops on on 09/27. It was fully fermented about 7 days.

This is the first batch that is hazy. Nothing in my brewing process changed with the exception of dry hopping cold.

Could this perhaps be the reason for the haze? I am not sure how/why, but it is the only process change.

I know extraction efficiency is better at room temp but given time, will dry hopping at colder temps attain the same results?

Do you leave your dry hops in the beer until kicked or have a strict time limit on pulling them out?


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