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Messages - ynotbrusum

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Your process of elimination seems mighty thorough.   Confirmation could come from buying a new pitch of 1056, following SOP, and getting clear beer.  Unless, of course, there is a bigger, ongoing problem at Wyeast.  Production problems are not unprecedented at any of the labs.  I suppose it's silly to ask if you noted the production date on that smack pack.  (Though I think I might add doing so to my routine whenever I buy a new culture to prop up, in light of this discussion.)  But I wonder if others out there have had the same experience with this particular yeast?   

I have not had great luck with 1056 or its "cousin" US-05, but clarity was not the issue, typically, rather it was flavor related at lower temperatures (heat was not on, when I thought it was, so it fermented in mid-50's).  I have had a bit of trouble with Hornindal Kveik at cooler temperatures (unexpected May cold snap), as it is supposed to be highly flocculant and wasn't so on that batch.  These discussions just seem to show that the critters are live beings and may not react exactly how we expect, I guess.  I would try a different batch of 1056 and keep the process the same...I seriously doubt that it is affecting all of Wyeast production of this strain (or at least I surely hope not, given its nearly ubiquitous availability and use).

Ingredients / Re: Simple method method for brewing with RO water?
« on: May 23, 2019, 09:24:19 PM »
Ha Ha - yeah, the DampRid thing is exactly what I was coming from, but on a much smaller scale!  Thanks, Robert, for making my mushy brain hurt less.  And I keep my salts in sealed jars...but there is some headspace...but the jar is not kept open long enough to make a substantive difference in weight, I am sure.

Ingredients / Re: Simple method method for brewing with RO water?
« on: May 23, 2019, 05:41:59 PM »
I also weigh my salts, but have often wondered about the effect of humidity on storage of CACl2 and the difference in weight from absorption of H2O from humid conditions....

Ingredients / Re: Hemp Seeds
« on: May 22, 2019, 09:57:12 PM »
I never did get around to brewing it...

So, were the seeds used for something else?   ;D

Yeast and Fermentation / Re: Proper Pitch Temp for Lager Yeast
« on: May 22, 2019, 11:27:05 AM »
I agree with you, Denny.  I was using the term from the Siebel grad and trying to put it in a context to which the OP could readily relate.  Clearly fermentation activities are not so distinct as to be separated by bright lines, rather they are gradients where a cell by cell analysis would place cells within a spectrum of activity levels.

Yeast and Fermentation / Re: Proper Pitch Temp for Lager Yeast
« on: May 21, 2019, 06:39:37 PM »
Surprisingly, you are probably okay in terms of a drinkable lager with your approach:

Next time get it a bit cooler - at least about 60.  I used to get mine below the initial desired fermentation temperature, but I spoke with a Seibel grad who said he starts his lagers at 60 and dials it back to 50-54 over the first 24 hours once he has evidence of the lag phase ending (bubbles in your airlock).

So you should be fine.  Prost!

Yeast and Fermentation / Re: Missed high krausen
« on: May 21, 2019, 11:45:36 AM »
Considering that SOP used to be stirplate then cold crash and then decant, you should be fine.  The vitality/SNS starter really is the gold standard, though.  Timing it is not that tough, as you can make the starter, brew your batch and then just wait a bit to pitch as the starter peaks.  It can be near high Krausen within a couple hours of completing the brewing of the main batch.  Some folks rack their main batch once it settles out, anyway, before pitching.  If you can time your next batch brewing with completion of fermentation of an earlier batch (within a few days), you can rack the finished beer and harvest fresh yeast for immediate repitching into the ready wort.


General Homebrew Discussion / Re: Dogfish is merging with Sam Adams
« on: May 11, 2019, 12:41:35 PM »
Thanks Narcout.  It looks like the DFH Investors members are getting cashed out and the DFH operating and holding entities owned by the Calagiones are getting stock and cash.  My guess is that there are assured director rights for Sam buried in the agreements in the form of a shareholder voting agreement, at least for a reasonable term.

General Homebrew Discussion / Re: A Return...
« on: May 10, 2019, 06:39:27 PM »
That's exactly why Drew and I wrote "Simple Homebrewing".

I just got my copy and started reading it.  I like the easy, conversational style in which it is written...having listened to your podcasts, I can hear your voices in your written words.  I’ll savor it over a few weeks, rather than ripping through it, too!

General Homebrew Discussion / Re: Gelatin finings and oxidation?
« on: May 04, 2019, 11:14:26 AM »
It can even oxidize in the mash, but HSA is a myth to some...check into the low oxygen brewing site for keeping oxygen ingress at bay on the cold side with spunding.

Some may consider these methods to be overkill, but it is remarkable what can be achieved at the homebrew level.

Yeast and Fermentation / Re: On recovered yeast, what is lifespan
« on: May 03, 2019, 10:47:33 AM »
Ingenious.  That is a perfect way to store yeast under beer.

Yeast and Fermentation / Re: On recovered yeast, what is lifespan
« on: May 03, 2019, 02:02:11 AM »
Robert has it covered - what I do is re-pitch within 2 weeks, typically.  Half a cake for lagers and a third for ales.  The most I have done is 25 generations with an American Pilsner yeast, but I presently have 2206 at the 10th generation burbling away in a Vienna Lager.


The number I referenced is 2.5 gallons for every gallon produced.  I did not measure to verify that value.  What I've learned since posting is that different system pressures can alter the amount of waste water.

If you search the internet, there are lots of good ideas on how to re-use the wastewater.  Mostly the use looks to be for watering your garden and also supplementing it with tap water to reduce the concentration of what the RO system has just removed.

There are different levels of waste in everything we do, you just need to decide what's best.  Driving to get the water, the disposable or recycled containers, the wastewater from the system at your house, the wastewater at the plant that made the store water.  It could go on.

If the source water for your RO system comes from a well as mine does, you have to soften it first before running it through the RO system so you don't prematurely destroy the membrane (my well has 400 grains of hardness which is a lot).  Softened water has sodium in it from the cation exchange process of substituting softer sodium ions for the harder calcium ions.  I am a bit leery of introducing sodium laden RO waste water into my garden as it could upset the mineral balance in the soil and effect plant growth, IMHO.  I just use the hard well water if I need to water the garden or just let the rain do it.

Indeed I have a well and I am a bit anxious about running the waste water into my septic tank, but I checked with the septic guy and he assured me that he had never seen RO waste water adversely affect a septic tank and effluent lines arrangement, but he cautioned that he only has 40 years experience!

All Grain Brewing / Re: Boil Length
« on: May 02, 2019, 06:19:01 PM »
I’ve had very good extract beers, so I know it can be done, but I like the control with all grain.  As to DMS, I would think it would be pretty non-existent, since the extract version would have likely boiled it off in the process of making the liquid or dried malt extract.

I’m not saying it isn’t minimally present in extract, but I would guess that it is at very low levels.


My JSP malt mill is set at .040

Sent from my iPad using Tapatalk

+1.  I just moved back from .030 to .040 based on my current set up.  I now HERMS recirc with an InfuSSion mashtun and used to use a bag and could get away with a more powdery type crush.

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