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Messages - ynotbrusum

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Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 04, 2015, 01:22:35 PM »
I have found that this strain is unstable on subsequent pitches after storage.  I don't have a lab grade environment, so I tend not to use it much for re-pitching.

Yeast and Fermentation / Re: British Ale Yeasts
« on: September 04, 2015, 01:18:03 PM »
I will admit to being an outlier here:

Give WLP 004 a try on an English Bitter.  I really like it, even though it is an Irish Ale yeast by moniker.

Yeast and Fermentation / Re: Lager Fermentations
« on: September 04, 2015, 01:12:36 PM »
I might get beat up on this one - but here goes:

You can overpitch, but on lagers in a homebrew situation it is very, very difficult to do.  I tried it once and pitched something like a liter and a half of fresh slurry (almost the whole cake from a 10 gallon batch) into a 5 gallon wort.  It took off within a couple hours at 46F and it finished very quickly, too - something like 6 days IIRC.  I ramped up and then back down and transferred to keg at about day 21 or so.  The beer wasn't "bad", but it was a bit lifeless and lacked any complexity that even a typically brewed lager tends to have.  I attribute that to having too many guests at the party, so not everybody got to eat their fill/not creating the right environment for procreation necessary to get the yeast through their typical number of cycles.  With fresh lager yeast, it usually takes around 340- 360 ml to do the job well and fully for my 5 gallon batches or around a beer bottle full of fresh slurry.

All Grain Brewing / Re: Protein rest necessary?
« on: September 04, 2015, 12:52:18 PM »
My own experience is that Dave is right - the sweet spot for both beta and alpha works on so many beers - some may need a bit of a temp raise for head retention or other reasons, but pretty much hit the sweet spot and then give it 45 minutes (longer if you are concerned or busy doing other things) and most of the mashes are done.  An all pilsner malt grist - tend to get at least 75 minutes for my system, but it probably doesn't need it.  For very light British styles, I will mash higher (168F or so) to get better body and if I want a more full bodied beer, I will mash around 154F.  I do single infusion almost all the time and won a club competition with a Hefeweizen that was single infusion mashed when almost everyone else decocted.

These modern well modified malts are darn near idiot proofed!  Protein rest is history for me, unless I intentionally were to use undermodified malts, which I have not done to date.

General Homebrew Discussion / Re: Czech Pils Water Profile
« on: September 04, 2015, 12:41:39 PM »
I don't have my laptop available to me, so I can't reference the spreadsheet, but I think 5.34 would be fine for a Marzen.  In the case of a lighter lager, I would avoid baking soda additions - at least in the mash.  I usually can get it into the "zone" by reducing primary additions, which has the effect of reducing the pH drop.  But others may have better insight than me and I am willing to be corrected when it comes to water chemistry.  I know that some folks further treat the collected wort in the kettle to dial in the pH of the boil.

General Homebrew Discussion / Re: stupid carbonation question
« on: September 04, 2015, 10:48:28 AM »
I've never thought about priming cold - that must also add a lot of time to get to the fully carbed level, right?

Commercial Beer Reviews / Re: Lazy Monk Brewing
« on: September 03, 2015, 05:11:38 PM »
Keep wanting to stop, but I usually can convince my travel mates to stop at Fosters Cheese House to get a couple growlers.  Leo's makes wonderful lager brews.  Not a weak one in the lineup.

I have no problems with repitching Lagers for some reason, but the two contaminated batches I have ever had were ales - one due to double batching and using Iodophor on both despite sitting in the sun between batches.  The other was from a dry yeast that mutated slightly, I believe.

Keep up the good work, Marshall.  You are advancing the Homebrew knowledge base incredibly well.

General Homebrew Discussion / Re: What qualifies as "Real Ale"?
« on: September 01, 2015, 11:13:20 AM »
Due to storage limitations, I have been naturally carbing in the keg lately and last month for a Hefeweizen, I am convinced that it made a favorable difference in perception by those who judged it.  So, I am doing the same with a Bitter and a cream ale I recently kegged.  I may try it with a lager coming up.

It may not be CAMRA approved if dispensed from CO2 after keg conditioning, but I am not going to breathe a keg unless I know it will be gone in one day for certain. 

General Homebrew Discussion / Re: Corny Beers
« on: September 01, 2015, 11:03:30 AM »
If you are looking for a DMS - specific flaw (as opposed to merely corn in the ingredients), I would use a heavy pils concentration and do a covered boil and covered chill - almost guaranteed to get that DMS with that approach.  A lot of newer Brewers cover their pots as they slowly chill and it almost uniformly results in at least some DMS when they go that route.

Enjoyed the read, Marshall, as always.  I am in so many small minorities of the survey, that I feel like I may now lack plausibility, but I have a beard that is older than the majority of Reddit punks.

Kinda like a HERMS arrangement, Jeff, just direct firing, right?

Yeast and Fermentation / Re: Lager Fermentations
« on: August 24, 2015, 06:53:28 PM »
Yep as to all above and  German Magnum is a Hallertauer derived bittering hop that I use to minimize hop material in the boil for lagers.

I gave up on caring much about lag times a long time ago - just seemed to not matter much.  I never put a correlation together on using old yeast, but it makes perfect sense.  What I have found to be interesting is how little yeast slurry is needed when you are repitching directly from a first generation re-pitch and how quickly that gets started.  I find that to be shorter than when using a starter, though I have not measured it specifically - just my impression.

General Homebrew Discussion / Re: Calc help
« on: August 22, 2015, 04:31:25 AM »
Not so sure of the metric folks having both Math and conversion skills.  They just have a better (easier, at least) system of weights and measures.

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