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Messages - davidgzach

Pages: 1 ... 78 79 [80] 81 82 ... 113
1186
Equipment and Software / Re: Mash tun frustration
« on: June 28, 2012, 11:01:32 AM »
The JB Weld product looks promising. I use aquarium silicone that is food safe. It does an ok job.

Try it!  You'll like it!   ;)

Dave

1187
General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 10:42:48 AM »

That is great news, I figured life got in the way. I really enjoyed talking with him at the 2010 NHC. His doppelbock was excellent!

Hey, how many days until Philly?  :)

ALL of the beers he had there were excellent.

How many days til Philly?  Just enough to recover from Seattle!

We'll need every one of those days to prepare for Philly.  ;)

I'm on the local committee and the GC sub-committee...and there will be a ton of work to do in preparation for this prestigious event.  :)

...as you very well know Denny.

BTW...you are now the 8K postman.  ;D

Ron, being local, I'd be happy to help for next year in any way.  Let me know.

Dave

1188
General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 07:09:18 AM »
I get an ice pack, but that's about it.  Haven't had any issues but you have to make a starter.....

Dave
Of course.  I may do the same and get the ice pack.  It usually takes 2 days to get my stuff, which isn't too bad.

When I ordered from Midwest, it took 4 days.  No problem in the summer, but I did have one arrive frozen in the winter!   :o

1189
General Homebrew Discussion / Re: That German lager flavor
« on: June 28, 2012, 06:30:47 AM »
I get an ice pack, but that's about it.  Haven't had any issues but you have to make a starter.....

Dave

1190
Great article!

1191
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 04:31:47 AM »
You say "last batches".  How many times has this happened now?

1192
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 01:46:21 PM »
Beersk,

If you are aerating at or close to your fermentation temp, you'll get more O2 in to solution.  Edit:  Than aerating at ale temps.....

Dave

1193
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 12:00:33 PM »
I remember reading that to have a healthy fermentation you need the yeast to reproduce at least a certain amount. Also remember a thread where Tom explained this.  I'll try to find it.

1194
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:34:48 AM »
Wouldn't excessive wort aeration cause more esters?

Jason,

Not sure what you mean here.  I just amply aerate the wort with a whisk before pitching the yeast, whether on top of the cake or directly.  When you say excessive, do you mean using pure O2 and putting in too much?

Dave

Yes thats what I mean!

Yep, that makes sense.  Wasn't sure if I was reading it properly......

1195
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:29:43 AM »
Without aerating the wort? I use a mix stir and I am wondering if I would be able to make up for the lack of aeration (as compared to pure O2) with pitching extra yeast.
[/quote]

Just looked back at this.  Got off track a bit.  If you aerate properly with a mix stir, you are fine.  Pitching more yeast will not fix poor aeration.

1196
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:19:58 AM »
Wouldn't excessive wort aeration cause more esters?

Jason,

Not sure what you mean here.  I just amply aerate the wort with a whisk before pitching the yeast, whether on top of the cake or directly.  When you say excessive, do you mean using pure O2 and putting in too much?

Dave

1197
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 11:13:36 AM »
No, I missed that part.  I always aerate very well.

Dave

1198
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:50:33 AM »
So this talk about proper pitching rates and diacetyl raises another question in my mind. I have read that some folks recommend NOT aerating the wort and just pitching a full working population of yeast. It seems with lagers you must be pretty close to that full working population with no need for a growth phase. is diacetyl something that is produced during the growth phase and thus, if you pitch a really huge amount of yeast would not be a problem?

I have pitched on top of a prior 2124 cake only, but a few times.  Each time it took off almost immediately and there were zero signs of diacetyl. 

Dave

1199
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:45:07 AM »
Some of us have a lo sensitivity to diacetyl. I know one guy who is pretty much blind to it.

Wow, that's interesting/surprising.

1200
General Homebrew Discussion / Re: That German lager flavor
« on: June 27, 2012, 10:25:32 AM »
How often is a diacetyl rest necessary? Also, if I were to take the fermenter out of the chest freezer for the diacetyl rest, does it matter much if room temperature is 65 or 75?

I suppose that kind of sounds like a stupid question...

Definitely not a stupid question.  As stated, the best thing to do is taste the beer and see for yourself.  You don't need to be a Master BJCP Judge to identify it.  Think "I Can't Believe it's Not Butter".  While some strains seem to produce more than others, I have found it is almost completely mitigated by pitching the proper amount of yeast, at temps below the fermentation temp, and letting it rise to somewhere a few degrees below the middle ground for the strain.  I typically shoot for 48F-50F, starting at 45F.

As for the temp of the diacetyl rest, I have done mine at 68F, mainly because that is the temp of my basement which makes life easy.  Would 75F hurt your beer?  I think not so long as it is fermented out at around 80% or so.  Like Denny says, the purpose is to make the yeast more active to consume the diacetyl.  Now if you got into the 80's, I would suspect the yeast would start to produce some off-flavors but maybe someone else can provide a more educated response on that......

Dave

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