Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - davidgzach

Pages: 1 ... 87 88 [89] 90 91 ... 113
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 23, 2012, 09:05:09 AM »
If you want the best beer possible I would pull some now.

+1. Pull off half a gallon or so and let it ferment in a separate fermenter.

You guys pushed me over the edge on that decision.  I figured it would be fine to let it ride but thought pulling would net the best product.  So I sanitized my siphon, took the cap off the bottom and siphoned off a half gallon of trub-filled wort.  It's in a gallon jug in my lagering fridge.  I plan to decant off the wort and use as my next starter.  Killed two birds with one stone!

Thanks to all, as always!


Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 23, 2012, 06:36:53 AM »
I would expect a significant amount of yeast to blow out of the carboy but it will make beer. You could have stirred in the yeast and removed a quart or two of wort but it will be okay as-is. Just leave it go and watch the fill level next time around.  :)

I could give it a swirl's just starting to foam.

Edit:  Of course I want the best beer possible!

Kegging and Bottling / Re: Beer in Gas Line
« on: April 23, 2012, 04:57:51 AM »
+1 to RDWHAHB.  Just clean it out when you change your next keg.  If you have extra line, then replace it if you want, but not necessary.


Yeast and Fermentation / Zero Headspace in Carboy
« on: April 23, 2012, 04:56:23 AM »
Brewed a Munich Helles this weekend.  I didn't stop the siphon at the right time and filled up my 5G carboy a little too much.  When I added my starter it filled it up right to the neck.  I expect basically all of the Krausen to blow off.

Should I remove some beer to create some headspace?  I'll definitely be removing some yeast as well.  Or just RDWHAHB and let it ride out?  The blow off is in a 2qt pitcher so I'm not particularly worried about a mess.


Yeast and Fermentation / Re: Frozen 2112 Slurry
« on: April 21, 2012, 05:50:08 AM »
If it was not frozen solid the yeast should be fine.  I'd make another starter with it just to be sure though.

For future reference, if it was frozen solid you'll probably get 99+% die off, but then with billions of cells there will probably be enough to revive if it is a hard to find strain.  If not, just replace it.

To prevent it in the future, put it in a warm spot in the fridge - top shelf, close to or on the door.  You might have had it right next to or under the cold air vent from the freezer.

Thanks Tom!  I'll definitely make a starter before the next Steam Beer.  I took it out and raised it to 68 to let it settle out and put back in.  That's the weird thing though.  It was right next to two other slurrys in the front, bottom of the fridge.  Strange.....

Edit:  However the other two were settled out and this one was in suspension. 

I wouldn't trust myself.. it's far too easy to go overboard.

I agree, you do need to be careful with it. Plain water may be fine at the colder temps. I'd just hate to open up a keg and see mildew after it had been in the kegerator for a while. I still think a StarSan solution is the best.


My questions is, are you sure it works? :)

Talk about cue the Debbie Downer music!  Although, it's a very valid point.....hope it hums away!

I think you have 10 guys on this thread that would be willing to help you drain it though.


Yeast and Fermentation / Frozen 2112 Slurry
« on: April 20, 2012, 05:47:20 AM »
The strangest thing happened yesterday.  I took out my 2112 slurry to decant and wash on Wednesday.  Poured the water out from the top, filled with sterile water at the same temp of 36F and replaced in the fridge to let it settle out.  After this rinse I was going to pour the yeast off the trub and save for my next Steam Beer.

When I went to check to see if it had fallen out and was ready for transfer, I found it frozen!  The other containers in my fridge were fine, but this one had ice crystals throughout.  Any thoughts on what happened and how I can prevent this in the future?  And do you think I can defrost it and still reuse the yeast?  I swirled it up pretty good but there is still some ice in there.


Yeast and Fermentation / Re: Beaker vs. flask
« on: April 20, 2012, 05:18:03 AM »
Another thought would be in handling.  It's easy to grab a flask by the neck with an over mitt.  You'll probably need two hands with a beaker.  Could be awkward after boiling.

10-15 minutes at 144 can get a fair amount of conversion done.  However the rest at 154 should balance it out IMO.  Did you hit your target OG?  I don't think you should have rested shorter at 154 as you want to convert the same amount of dextrins as if you started there.  Not sure if the aggressive fermentation is due to the additional rest at 144 or the monster slurry pitch.  If it was fresh slurry, that could be it.



Yeast and Fermentation / Re: Beaker vs. flask
« on: April 20, 2012, 04:44:21 AM »
I don't see why it would make a difference what you use so long as you can cover the top and have it work on your stir plate.  I used a gallon jug and a gallon plastic pail before.

I'll gladly volunteer and offer up a bottle of my BoPils with the protein rest, hochkurz mash and single decoction to the participants.

excellent everyone! Let me know how things turn out.

Dave thats a long protein rest!

I like mixing it up.  Took the recipe out of 'Designing Great Beers'.  I know malts have become more modified in the past 10 years, but I figured "what the heck".


I did a 20 minute protein rest at 130 for the Kolsch.  Then 150 for 90 minutes.

For my BoPils, I did a 30 minute protein rest at 128, followed by infusion to 146 for 45 minutes, followed by a 15 minute boiled decoction to 158 for what ended up being 90 minutes because I was making another beer (gluten free for buddy) that tied up my kettle.  Mashed out at 170.  Bubbling along happily in my chest freezer at 52F.  Will post results. 


So far I've made a BoPils and a Kolsch with it.  This weekend is my Munich Helles.  Do you plan on incorporating a protein rest or no?

Pages: 1 ... 87 88 [89] 90 91 ... 113