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Messages - davidgzach

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1081
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 09:34:08 AM »
Do you care if it's cloudy?  At 1.057, I'd go for it. I normally have beer done in 2 weeks at the OG. But you'd need a big pitch of yeast, ferment as close to 68 as you can, dry hop on day 9, keg on day 13 and pump up the C02. It won't be clear and it'll taste pretty green.

+1 to gmac with a slight variation.  I'd bring the gravity down a bit and shoot for more of an APA.  Big pitch, ferment 68-70F with 1056, no dry hop but BIG aroma addition, crash cool 2 days before party, keg the day before the party, hook up C02 and rock until carbed, let settle overnight, take the first 2-3 glasses with trub out and you are good to go!

Dave

1082
Ingredients / Re: Pumpkin
« on: October 03, 2012, 05:23:53 AM »
+1 on the rice hulls.  I use either a 10lb pumpkin diced and baked coated with molasses or honey or 5-22oz cans which is about 6-5/8lbs. 

Dave

1083
Ingredients / Re: Single Hopped beer tasting notes
« on: October 03, 2012, 05:12:40 AM »
Excellent info!  Will definitely try some Nelson.

Dave

1084
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 01:48:12 PM »
The reasoning behind this is that there is a lot of dead yeast stuff in that old slurry that you don't want in your beer. You want healthy young cells.

Kai,

How much does "old yeast stuff" effect the flavor of a new beer if repitched?  I repitched slurry from lager yeast cakes several times without noticing anything peculiar.  Could be my tastebuds, but am really interested in this as I reuse often.

Dave

1085
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 01:11:58 PM »
+1 to the spray bottle.....

1086
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 08:26:26 AM »
Like Joe said, you may try washing the yeast.  I just started doing this and have had great results.  Here's a link I used to get me going:  http://billybrew.com/yeast-washing
 

I read the link and it mentions that washed yeast can be used a few weeks up to maybe a few months after washing. Is this a reasonable estimate? I'm going to bottling a belgian golden strong in the next week or two, and probably won't make another Belgian until next January/February. Would I be better off just getting a fresh vial after that long?

I've reused yeast 3-4 months plus with no problems.  Just make a starter.

Dave

1087
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 07:35:08 AM »
I never thought it was that difficult to do 10 gal batches in a 15-gal kettle with 60-minute boils.  Add some hops before the boil to avoid a boilover.  That is a good tip from Greg Noonan's Brewing Lager Beer.  15 gal might be small if you are doing 90-minute boils and you want to avoid topping up.

This is where I had my problems.  90 minute boils with BoPils malt where I needed a good rolling boil to get rid of the DMS.  60 minute pale ale/2 row boils are not a major problem, but you still have to be careful.

Dave

1088
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 07:22:59 AM »
Like Joe said, you may try washing the yeast.  I just started doing this and have had great results.  Here's a link I used to get me going:  http://billybrew.com/yeast-washing

+1 on the billybrew.com!

Interesting method to let it settle in the fermenter before transferring.  I may have to try that.

1089
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 06:58:09 AM »
I would add, make sure to put a piece of tape on the container with date and strain.

Otherwise, you might wind up with a whole bunch of mystery yeast.

+100!  I also include the previous style so I know what the gravity was and IBUs.

Dave

1090
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 05:21:50 AM »
Reusing yeast is pretty easy.  You just need to get over the hump! 

Find a suitable storage container.  Boiled Mason Jars are a common pick.  I use Iced Tea containers.  I bleach the crap out of them and then rinse VERY well with hot water.  Give the fermenter a swirl after racking to stir up the cake and pour in to the container.  Place in the fridge and let everything settle out over night.  I'll then decant off the beer and add distilled water.  You can also wash the yeast at this point by transferring to a new container.  I find this tedious and overly burdensome for my purposes. 

Anyway, I would add 1/3-1/2 container to the new beer depending upon how long the slurry has been in the fridge.  Check the mrmalty viability calulator and go from there with 1/3 being 90-100% viability.

Dave

1091
Yeast and Fermentation / Re: Pilsner Will it Blow?
« on: October 02, 2012, 05:10:53 AM »
What Kai said:

And make sure you leave them in a place that can be cleaned easily just in case you have some bottle bombs.  At 45F and 2 weeks, there is a good chance there is some fermentation left to be done.

Dave

1092
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 05:01:46 AM »
I'd go 20G.  Wish I had one myself!  15G will result in boil-overs as I can fully attest to. 

1093
Kegging and Bottling / Re: Champagne bottles
« on: September 29, 2012, 08:00:51 AM »
Can you put a regular cap on a champagne bottle?

1094
Kegging and Bottling / Re: Bottle Conditioning
« on: September 26, 2012, 05:07:54 AM »
+1

1095
All Grain Brewing / Re: your experiences in moving to 10g?
« on: September 19, 2012, 06:04:24 AM »
Re: Starter. I just went with two flasks and two stir plates and just ordered two vials.

That's what I would do if I brewed a 10g batch.  I already have the flasks and stir plates and couldn't pass up the opportunity to ferment with two different yeasts in this situation.

Absolutely. I still do a lot of side by side batches this way. I have a "festweizen" going right now with 2 different weizen yeasts.

I'm on board here as well, except I use saved slurry whenever possible.  Always have 5-6 saved to compare in the fridge which has really increased my understanding of what each adds to a particular brew.  However, if no slurry, then 2 starters.....

Dave

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