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Messages - ynotbrusum

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2791
All Grain Brewing / Re: My First Batch Sparge
« on: February 26, 2013, 02:20:06 AM »
Denny must be right on this.  It runs counter to the concept of lower mash temp getting more fermentables, generally, but it has been my experience, as well.  I noticed the difference when on consecutive batches of the same beer, I was low on sparge temp with the first batch (around 140F), so I "over corrected" with 190F water on the second batch and picked up a few points.  I didn't think much of it then, but I try to get sparge water at 190F now when time allows.

2792
All Grain Brewing / Re: Castle vs. Dingemans Pilsner malt color
« on: February 22, 2013, 12:14:46 AM »
I've used both without issue.  Perhaps it was mislabeled or over kilned.  How is the taste?  That is the key, of course.  Serve it in opaque or solid colored glasses and it probably will be just fine.

2793
Yeast and Fermentation / Re: Yeast for gallon sized fermentation
« on: February 21, 2013, 11:16:22 PM »
Overpitching can lead to major esters (the yeast don't reproduce as much, so they toss off esters metabolizing the sugars), so don't use the whole pack on such a small batch.  Sean has the right idea - plus you will have the next batch of yeast ready to brew a full 5 gallon batch, if you time things well enough.

2794
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 11:11:38 PM »
Next time, pitch half a slurry of yeast from a comparable batch and leave it in the primary for a month - you will likely avoid any hint of diacetyl, as the yeast will clean it up.  If you racked right as terminal gravity was reached, the yeast did not have time to clear up the diacetyl.  For the current batch, I would warm it to the 60's or even a little warmer than that to get the yeast in action to clean up the butter.


2795
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 21, 2013, 10:57:22 PM »
+1 to the above.  Warm it up and let it burn out/clean up the diacetyl.  You don't have to keg it once fermentation is complete.  Lager it on the cake for a few weeks if you can.  It will continue to condition and the yeast will go to sleep with nice reserves so you can reuse them on your next batch.

Dave

that's the game plan. plan on moving it back to 55F, then drop it a few degrees each day until 45F and leave it on cake for 2 weeks. then i will rack to keg for another 3 weeks at 34F.

Why stop at 45F on the cake?

For me it is always just an issue of space.  One month in primary then to keg for bulk aging at colder temperatures - the kegs fit easier into the fridge that serves as my "on deck" area...and I need the space in the lager chest for the next batch going into primary.

2796
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 07:29:54 PM »
What he said.  My practice is no d-rest, since I leave it on the yeast for a month.  Your system sounds fine, too.

2797
General Homebrew Discussion / Re: Wlp802 went fast
« on: February 20, 2013, 07:08:41 PM »
If you are going to a secondary, you can do the d-rest now, but I just leave mine in the primary for a month without D-rests.  The yeast finish the lager off without a problem.

2798
General Homebrew Discussion / Re: Brewing Lagers
« on: February 20, 2013, 06:40:34 PM »
My garage is so cold in the winter that I have to put a lightbulb in my lager chest to warm it up, so for me winter is actually mor difficult, because I have to control both ends of the temperature spectrum for lagers.   ???

2799
General Homebrew Discussion / Re: 1st Yeast Harvest
« on: February 19, 2013, 07:18:04 PM »
I just repitch slurry and try to not overpitch, as it can create esters (Denny and others have explained that problem as essentially the yeast don't have to reproduce as much, so they metabolize the sugars and throw off esters).  For lagers of equal strength and volume, I try to repitch a half slurry at one month from prior repitch and for ales, about a third.

Generational improvement definitely seems to occur IMHO at least through 4-5 generations on many lager yeasts.  I don't know how many times I have repitched my current batch of WLP800 and 34/70 strains, but I have brewed lagers a couple times a month for over 8 months now.  I will pull up when a strain comes out that I want to try (like White Labs Munich Helles this spring) and then run that for a few batches....YMMV.

2800
General Homebrew Discussion / Re: Lager chamber
« on: February 19, 2013, 12:34:57 PM »
+1.  Next you will want a second chamber to store in for bulk aging....

2801
General Homebrew Discussion / Re: Accurate thermometer
« on: February 18, 2013, 09:52:49 PM »
Denny:

How often do you recalibrate and how far off are your other thermometers, typically?


2802
General Homebrew Discussion / Watch where you leave your buckets
« on: February 14, 2013, 09:02:18 PM »
I found this humorous, until I thought about how often I brew in plain sight.  Who knows what some people think when they drive by!  And I surely don't want to have to give away homebrew to be exonerated!

http://www.pjstar.com/free/x1522323311/Illinois-familys-syrup-making-mistaken-for-meth-lab

2803
General Homebrew Discussion / Re: Refactometer
« on: February 14, 2013, 01:07:09 PM »
Major- was the refractometer also off on the OG?  I calibrate mine using distiller water, so I don't know how one could calibrate it differently for FG to know it is spot on without using a hydrometer, like Sean did.  I posted elsewhere that my lab grade FG hydrometer recently broke, which is a pain, because my cheaper ones are so hard to accurately read, that I was thinking of going to refractometer readings for both ends.  Your post has me wondering...maybe I will do both for the next few batches and see if they correlate well enough to use the refractometer with Sean's adjustment spreadsheet.  I don't brew a lot of high gravity beers, so it may not be significant differences for me....

Thanks for the insight.

2804
General Homebrew Discussion / Re: Sanitizer in the Fermenter
« on: February 14, 2013, 12:54:48 PM »
No problems as long as it is fully fermented.  Then the yeast only have the priming sugar available to ferment.  But I agree that a racking cane worth should not cause much problem, if it was a fairly diluted solution to start with.

2805
All Grain Brewing / Re: Looking for a good AG recipe book
« on: February 08, 2013, 06:54:42 PM »
Ken Lenard has good recipes for straightforward beers that are the styles I brew most often.

Google Mayfair Court Brewing and it will come up.

Cheers!

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