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Messages - davidgzach

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1051
My refractometer works well for OG but you need to convert FG readings using a formula and I find it's still off.  So I use a hydrometer for FG readings.

Dave

1052
Ingredients / Re: Now THAT's some fresh yeast
« on: August 16, 2012, 05:18:53 AM »
Not sure if you guys have Gold Peak Tea in your stores, but it tastes great and the 59oz size carafe is great for storing/reusing yeast.

Dave

1053
Yeast and Fermentation / Re: Wyeast German Lager
« on: August 14, 2012, 03:09:43 PM »
I would say it fermented spoiled pack nutrient, but if it swelled, I'd give it at least one step and see how it smells then.  If still bad then cut your losses.

Dave

1054
Yeast and Fermentation / Re: Yeast has to really activated. No bubbling
« on: August 14, 2012, 08:22:15 AM »
RDWHAHB!  If you have a krausen layer and smells great, leave it be.  You probably have a leak somewhere, but don't stress over it.

Dave

1055
Ingredients / Re: Now THAT's some fresh yeast
« on: August 13, 2012, 01:21:45 PM »
Great to live near Wyeast, huh?  I often get packs dated justv a day or 2 before I buy them.  But I doubt a week or so will make a lot of difference.

Thought I would check Mr. Malty to see what the degradation rate is.  Seems it's programmed to lose 5% of viability per week......

Dave

1056
Extract/Partial Mash Brewing / Re: Using Ice to cool wort?
« on: August 13, 2012, 12:16:28 PM »
i fell your pain bro (original poster).  i took the temp of the water coming out of my hose solidly for over 5 minutes and it "got down" to 102.


HAHA exactly. I think it would be almost pointless to get an Immersion Chiller.....
Not at all.  With a small pump you could take water from an ice bath and pump it through an immersion chiller.  With enough ice and time you could even get your wort down to lager temps.

+1.  This is my next project so I can get my 10G lager brews down to pitching temps without having to put it in the chest freezer overnight.....

Dave

1057
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 07:30:46 AM »
Good luck and welcome to the addiction!

1058
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 07:12:33 AM »
The Krausen settles back in to the beer after a few days.  You are fine.  I would just leave it in primary for 2-3 weeks, then rack and bottle. 

Dave

1059
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 07:44:35 AM »
From what I have read, all the breweries take their readings at room temp in the lab.

Dave

1060
I would prefer a blow off hose to an unsealed fermenter.  But do what works for you.

Dave

1061
Ingredients / Re: What type of yeast should I get?
« on: August 07, 2012, 10:35:18 AM »
I don't have any problems getting it to clear using finings and cold crashing.

+1.  Don't have any problems with Chico, even without cold crashing.  Just have to give it time....

Dave

1062
If it was during active fermentation you should be fine.  RDWHAHB.

Dave

1063
Ingredients / Re: What type of yeast should I get?
« on: August 07, 2012, 04:31:41 AM »
+1.  Yeast has a major role in the outcome of your beer.

1064
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 12:52:37 PM »
with prices like this I'm surprised that there aren't more home brewers that maintain their own slants.

Kai

I did for several years, but finally decided it wasn't worth my time.

Why?  I don't want to spend the $ on the equipment to come up with the same conclusion.  Washing and reusing is working just fine.

Dave

1065
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 12:18:30 PM »
I pay $7.50, but like many, wash and reuse as much as possible.  I typically get 4-5 generations per packet/vial bought.  Looking in to maintaining slants per Kai as well.  Next level....

Dave

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