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Messages - ynotbrusum

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Yeast and Fermentation / Re: C.white or Kai's yeast growth models
« on: December 09, 2014, 07:34:59 PM »
Bummer I had some Trois I was going to pitch, too.i had just racked onto a tart cherry wine base. This past weekend and thought I'd give it a kicker....I guess I'll just get some straight Brett instead.

Yeast and Fermentation / Re: Lager yeast starter at 50 degrees
« on: December 09, 2014, 06:23:34 PM »
Sounds great, Marshall.  I make mostly lagers, but enough ales to say I make a fair variety.  I will try your lagering technique for sure.  I am used to 6-8 weeks on lagers, so cutting that in half will be great.

Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 08, 2014, 08:58:08 PM »
I use a very specific procedure of picking up the fermentor and moving it in an orbital fashion until the remaining beer has swirled up the yeast cake into the liquid, then I pour it into a sanatized half gallon mason jar.

Is that a clockwise or counterclockwise direction?  I try one direction and the reverse it halfway through to keep the yeast from getting too dizzy.... :o[ftp]

Yeast and Fermentation / Re: Lager yeast starter at 50 degrees
« on: December 08, 2014, 08:50:08 PM »
I've made a few lagers with Omega yeast Y-06 - I think it is pretty much the same as 2124.  It works great on German pils and I really like 2206 on maltier styles.  Finally there is 802 for Czech beers.

General Homebrew Discussion / Re: What's Brewing over the Holidays?
« on: December 08, 2014, 08:19:53 PM »
A lager this weekend, but a flanders red and a mild before close out of the year, if I can squeeze them in!

This may sound like overkill, because I pretty much do what the Major does for my lagers after going through a ZChiller counter flow chiller, but I may try using both that and the recirc immersion chiller in tandem.  I bet I can get down near my well water temp (low 50's) in just a few minutes.  Then I should get it to pitch temp in a short time, even for lagers.

General Homebrew Discussion / Re: diacetyl rest
« on: December 07, 2014, 09:11:18 AM »
I am sure that we will cover it in the class, so I guess I will have to wait for that session...IIRC some English ales are Diacetyl touched intentionally.  I will look into that.

General Homebrew Discussion / Re: diacetyl rest
« on: December 07, 2014, 09:00:31 AM »
Just curious - how do you perceive it to be?  I have heard from others that it is buttery tasting, or slick in the mouthfeel or even perceived as a bit of soap in the there a commercial example where it is prevalent to be able to know what I should be tasting or feeling?  I honestly think that I may be "blind" to it and wonder if there is a way to overcome the blind spot.  I am starting a BJCP class next week so I hope that I can make it through the various faults with enough sense to actually evaluate the beers to be judged.

General Homebrew Discussion / Re: How are you brewing?
« on: December 07, 2014, 05:59:33 AM »
I checked both, because on some rare occasions I will do an extract batch when brewing at a neighbor's house - probably less than twice a year - I am all grain all of the rest of the time.

General Homebrew Discussion / Re: diacetyl rest
« on: December 07, 2014, 05:53:42 AM »
I never seemed to need the D-rest but have been doing it lately thinking that maybe my palate is not sensitive enough to pick up the flavor... But I I like buttered popcorn, so go figure!

General Homebrew Discussion / Re: Blending Brews
« on: December 07, 2014, 05:50:48 AM »
My brother in law loves to run all the taps into a pitcher with varying amounts of each beer - more than once he has hit on a pretty good combo (I usually have a lager, a pale ale, a Belgian and a porter or similar dark beer on tap).  Crazy but it can work...

General Homebrew Discussion / Re: PBW solution longevity?
« on: December 02, 2014, 12:30:04 PM »
I often reuse it, but I do a good cleaning before I introduce the PBW - often cleaning 3-4 kegs at once this way, then proceeding to rinse and Star San.  I will carry over the PBW until it gets a bit grungy looking.  I heard a rumor that Ruth's Crist steakhouse uses it for cleaning the grilled on oils from the cast plates used for grilling - and they continue to use it when it is almost entirely black.... Could be urban legend, of course.

General Homebrew Discussion / Re: PBW solution longevity?
« on: December 02, 2014, 05:06:46 AM »
Yes, it will store well and remain effective for quite some time.  Rumor has it that it continues to be effective even when very dirty and colored.  I toss it after it gets turbid looking from removal of grime, but that is just my practice.  If you let it sit, often the grime falls out to the bottom of the bucket and you can rack the clearer PBW solution off of the settled sludge on the bottom.

Equipment and Software / Re: Insulated stainless mash tun
« on: November 29, 2014, 06:55:15 AM »
Before using a heating pad, which could alter a portion of the mash temperature, but not likely maintain the whole, I would try the foil bobble wrap and a sleeping bag or a thick wool blanket.  I use both in the middle of winter with much success in my garage (to keep the wind off it).  A 90 minute mash will see measurable loss, but typically a 60 minute mash will reflect almost no loss.  I well insulate the top and then a little less insulation on the sides. 

Best of luck - it can be done!

Yeast and Fermentation / Re: How important is it to decant the starter?
« on: November 28, 2014, 07:22:18 AM »
Welcome to the forum, slats!  You will find that this is a place for great input from darn good Brewers.  One thing that happens is that reasonable minds may differ, so you will find some things that are a clear consensus, where other things may vary by practice - often with good results regardless.  What is consistent among the posters is the advice to try things out and do what works best for you - a wise brewer from Noti Oregon put that out there quite a while back and it holds true for many many Homebrew practices.  Finally, you will hear that pro Brewers do it one way, but it is purely a function of size - they need to do it that way based on their batch size and functional limitations of their breweries, shelf life concerns, the HOMEBREW level, some of the pro techniques and processes are either inapplicable or unnecessary.  Again, try it for yourself and see what works best for you - doing what works, is not extra work for no reason and fits your system limitations is always the right answer for you.

Best of luck (and I tend to decant, but I repitch slurries when possible).

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