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Messages - davidgzach

Pages: 1 ... 90 91 [92] 93 94 ... 111
1366
Yeast and Fermentation / Re: Slow lager ferment
« on: March 26, 2012, 07:47:13 AM »
Only thoughts are to cool the wort and starter to 45F, pitch and then warm to 52F for primary.  Sounds like you have enough of yeast.  What about your temp controller?  Could it be off and it's too cold?

All else sounds good to me.

Dave

1367
Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: March 26, 2012, 07:42:53 AM »
+1 to stirstarters and yes, it handles my 5L erlen just fine.

1368
Yeast and Fermentation / Re: lagers; to rack or not to rack?
« on: March 20, 2012, 09:50:26 AM »
That is one of my questions.  I've got a split batch of Pils. Half is Urquell 2001, half is Bohemian 2206. Both fermented for 20 days at 48*F, then were moved to the laundry room where they could rise to 68* over the past week to clean up diacetyl.  Tomorrow I plan to begin bringing them down to the mid thirties for the tertiary fermentation. What do you think? Should I rack them to clean carboys or leave them in the primary carboys?  How long do folks like to run their cold fermentations? Seems like sometimes folks say they rack to steel. I'm assuming this means generally a corny keg.  If you rack to a corny after the D-rest, do you pressurize the same as if you were carbonating or just to certain degree, or at all?   

IMHO-Bring it back down to lagering temp so any residual yeast falls out and cakes, rack and lager.

Dave

1369
Yeast and Fermentation / Re: Anyone have problems with US-05 lately?
« on: March 20, 2012, 09:46:29 AM »
Did you rehydrate prior to pitching?  You can lose a lot of yeast by not rehydrating and it could be the reason for a slow start.  Whenever I've used 05 and rehydrated, it took off pretty quick.

Dave

1370
Depending on my negotiating skills with SWMBO I hope to do an Irish Red and an American Wheat.  At a minimum, I have 4 kegs that need to be cleaned.

Paul

What is SWMBO?

1371
Probably just kegging my All-Chinook AIPA unless I can break free Sunday.  Then probably a Blonde Ale.

1372
Yeast and Fermentation / Re: can you repair a beer
« on: March 06, 2012, 04:14:08 PM »
+1 to double checking the crush.  Frankly, if you've invested enough for a HERMS, I would drop another $200 on a grain mill and a PH tester.  One of these HAS to be the culprit IMHO.

In the meantime, try a brew without the additions and see what happens.  What in your water chemistry was making you add them in the first place?  Just curious.

Dave

1373
Gotta go with Denny on this one.  Still jealous about the Beer Camp at SN.  Told my wife it would make a great 45th B-Day present.  She laughed..... :'(

Dave

1374
Yeast and Fermentation / Re: Is my beer shot?
« on: March 06, 2012, 03:40:55 PM »
So I brewed a APA on thanks giving and after it fermented out I transferred it to a secondary and it's been sitting in my temp controlled fridge since then at 61 degrees. Sad to say life got in the way.

Will my beer be shot?


Sent from my iPhone using Tapatalk

Only if you put it in a 1.5oz glass, chug it, pour another 1.5 oz, chug it, .......... ::)

Sounds like it's time for a century club!!!!

1375
Yeast and Fermentation / Re: how much S 05
« on: March 06, 2012, 03:39:58 PM »
For what it's worth, Mr. Malty says 1.4 packs.  I hope you have a blow-off tube attached if you pitched 2 packets!  You'll be fine, but that beer will be percolating away!

I also agree that you would only want to reuse this slurry in a bigger beer...

Dave

1376
Yeast and Fermentation / Re: stuck ferment????
« on: March 06, 2012, 03:32:05 PM »
Or maybe the OP is not measuring a 60F sample with the hydrometer?  Need to know the temp of the primary too.   

1377
Yeast and Fermentation / Re: Did I ruin my yeast?
« on: March 06, 2012, 03:28:16 PM »
+1.  I would definitely make a starter when you use it.  But it should be just fine.

Also, when you do use it, I would open it cold and s-l-o-w-l-y.  You probably have a good amount of pressure built up in there from it sitting out.  If you let it warm back up and just twist off the cap, you are likely to have yeasties all over the place!

Dave

1378
Yeast and Fermentation / Re: Is my beer shot?
« on: March 06, 2012, 03:25:40 PM »
+1.  Taste it and you will know whether to keg it or not.....

Dave

1379
Kegging and Bottling / Re: Keg Carbonating
« on: March 06, 2012, 03:15:17 PM »
I've been a little dormant on the forum lately and just came back to this.  I decided to just stock my fridge with kegs and force-carb the one that is next in line for consumption.

I thought the reason to not use as much corn sugar in the mini kegs was because they could not take the pressure.  I would think the same amount in regular kegs would be appropriate.

Dave

1380
Kegging and Bottling / Re: cold crash....freeze??
« on: March 06, 2012, 03:06:12 PM »
I think you just made Icehouse.

That was good for a laugh!   ;D

Sorry to hear about the carboy.  Transferring after fermentation is MUCH less risky than tranferring wort since you now have an alcoholic beverage.  The only time I StarSan now is when I'm saving the yeast.  And most of the time I foget to do it anyway and everything is fine.  (Knocking on wood (head) now)

Dave

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