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Messages - ynotbrusum

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General Homebrew Discussion / Re: 10 easy steps to being a better brewer
« on: August 26, 2011, 04:48:36 PM »
My wife says she admires my passion for the hobby.

Our club's only rule:  if you are making beer, you had better be drinking beer.  (a positive vibe thing, rather than a get drunk thing).

General Homebrew Discussion / Re: Let's make this into a competition!
« on: August 24, 2011, 10:28:02 PM »
No time for a debate - I gotta go - I have two 5 gallon buckets in swamp coolers in my basement and I have to swap out my frozen water bottles before my water gets up to 70... I have it going well on day 4 for a Red Ale.  Nice controlled temperatures, but we had a spike in temperature today.  Thankfully my 20 gallons of pilsner are cooling nicely in my lager chest (1987 Montgomery Wards special) at 46F.  Does someone have a problem with my carbon footprint?

I've been rotating my brewing so I can use freshly harvested yeast.  So this weekend it is WL 830 up to bat - sounds like a pilsner is in order.  It can be ready for early mid-season football, if all goes well.

General Homebrew Discussion / Re: Moktoberfest yeast recommendations?
« on: August 24, 2011, 10:01:08 PM »
There's always US-05.  Keep it cool and it will be a pretty clean beer.

I have no science to back this up, nor can I say it helps my chest freezer cycle less, but I have the thermistor in a foil bubble wrap and affix it to the side of the fermenter.  Ideally, a thermowell could be used, but I don't use standard carboys for fermenting (I have 14 gallon plastic barrels for 10 gallon batches with a simple grommeted airlock).

YMMV, of course.

Yeast and Fermentation / Re: Dry yeast (Rehydrated) pitching temps
« on: August 24, 2011, 09:46:28 PM »
It's not that they don't want to sell more yeast, it is that the customers balk at the price they have to pay for enough yeast.

Yes, but then why refer to it as a "sufficiently pitchable number of cells", when sometimes (lagers, e.g.) it is woefully inadequate?  Why not sell it as a starter level for 5 gallons and encourage the use of starters?

Yeast and Fermentation / Re: Fermanting in fridge w/o temp controller??
« on: August 23, 2011, 06:23:14 PM »
Sounds perfectly reasonable to me.  My chest freezer with external thermostat has been used for lagers in that range (but I tend to go cooler than that - 52F or even 46F for certain strains).

Al, check into using a swamp cooler - here in Illinois with summer temps in the 80's and 90's, I can keep an ale fermenting in the upper 60's up to 72 max in my basement, by swapping out frozen water bottles in a swamp cooler.  It takes some diligence, but it works.  And Denny is right, the beer is better if the temperature is regulated to be cooler.  I have done ales as low as 52F for faux pilsners. ;)

Yeast and Fermentation / Re: Dry yeast (Rehydrated) pitching temps
« on: August 23, 2011, 06:15:51 PM »
I don't see why the manufacturers don't want to sell more yeast, but for some reason, they don't estimate the lagers correctly according to Jamil's program.  I would rather have a vigorous fermentation than a sluggish one (admittedly, some beers will taste fine even if underpitched slightly and certain styles are best underpitched).  So cooling both the wort and the yeast to below fermentation temperatures and then pitching at or above the right amount of cells and allowing the temperature to rise to the correct temperature always seems to work best for me.

Yeast and Fermentation / Re: US-05 temp...How low can I go?
« on: August 23, 2011, 06:08:23 PM »
52F with no problems on a Faux Pils now being enjoyed on tap.  It makes you wonder if it is almost at the Cry Havoc level. :-\

Yeast and Fermentation / Re: BBC Yeast Article
« on: August 23, 2011, 06:05:58 PM »
Interesting.  It is basically the same as this, which was sent to me by a friend who knows I brew beer and have an interest in yeast: ... -yeast-idd

I found it interesting in part because my oldest child is at UW-Madison in Bacteriology (Micro Biology at any other place) and a UW genetics professor is cited in the article.

Chicha is mentioned, too (Sam Calagione's specialty brew last year).



I just moved my daughter into new housing for her senior year at UW Madison; her friends heard I homebrew, so now I am committed to a ten gallon batch of Badger Red Ale.  Should be easy and just trying to settle on the yeast - Irish ale or just US-05.  The youngsters palates may call for US-05, so maybe I will split the batch and compare!


Congrats - it is looking good now!

As to Dr. Cone, the most interesting aspect was the temperature issue.  I have been rehydrating dry yeast and for lagers, I let it get creamy at warm temperatures and then put it in the fridge to pitch it at 46-52F later on.  I was wondering about the effect on the yeast of doing that and it seems the optimal way to go on rehydrated lager yeast.


Yeast and Fermentation / Re: Mash first; starter second?
« on: August 19, 2011, 01:24:07 AM »
To be honest with you, I prefer scheduling my brewing so that I can use the yeast slurry from the prior batch whenever possible.  No starter to worry about and you can do this about 5 times or so without concern of mutation, bud scarring or contamination if you are sanitary in your procedure.  Everything said above is correct about starters - don't go too high with your gravity, either, if you are going to be away while the stir plate does its thing (I have cleaned up the result of a high gravity starter and it is messy and sticky).

I have a yeast slurry to use, so I'll be making either a faux pils/cream ale/Kolsch type ale or a brown porter (because I have a hankering for a Black Butte clone).  Still stocking up for football season and a full crew each Sunday!

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