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Messages - davidgzach

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1381
Yeast and Fermentation / Re: High temp with 1968 / 002?
« on: March 27, 2012, 11:52:58 AM »
I agree, it may not be ideal but 72 is not too high and pitching and starting your fermentation off cool will alleviate most problems from high fermentation temps. I wouldn't recommend going much higher though.

+1.  Yeah, don't take it to 75!

Dave

1382
Yeast and Fermentation / Re: Lagering quality question
« on: March 27, 2012, 04:54:39 AM »
I seems like fermentation should be finished by this point.

I think he meant that CO2 will come out of solution.

If diacetyl was produced in primary fermentation and a diacetyl rest was not done, the yeast will start to clean the beer if it is raised to 65F and you will see some activity.  I've seen it with my own two eyes!

Dave

1383
Yeast and Fermentation / Re: High temp with 1968 / 002?
« on: March 27, 2012, 04:50:22 AM »
You're fine.  That strain can go even higher temp-wise with no ill effects. 

Dave

1384
Yeast and Fermentation / Re: Lagering quality question
« on: March 26, 2012, 02:24:47 PM »
If you didn't perform a diacetyl rest, don't be surprised if you start to see some activity........

1385
Yeast and Fermentation / Re: Table Sugar Starter
« on: March 26, 2012, 01:31:55 PM »
One of the dry yeast manufacturers porduces the yeast using sugar and nutrients.  The ones that say they are gluten free - forget which one. There is a trick to do this.  They continuosly feed the yeast a 10 Plato solution of the sugar and nutrients.  The fermentation pathways are never switched on, so the yeast just grow. Too hard for the homebrewer, as you need to keep the solution in a tight range. I think I read about this on the HBD about 5-10 years back.

If I am out of DME I mash up a couple of pounds of malt.

You know, I've got 40# of 2-row in the basement.  Should have just done that......next time!

1386
Yeast and Fermentation / Re: Table Sugar Starter
« on: March 26, 2012, 01:24:30 PM »
I thought there were solid reasons as if it worked, everyone would be doing it!

Some replies:
Yes, I save and wash my yeast.  However, when I brew a lager I still typically make a starter to make sure the yeasties are healthy and ready to go.

I typically buy from Midwest for $11.00, however I had some time to kill and needed DME for my BoPils starter for this weekend's brew.  Had to spend the $$.

The 3# typically lasts me a while.  I was just wondering the specific reasons why we cannot use sucrose.

As always, thanks all!

Zacher

1387
Yeast and Fermentation / Table Sugar Starter
« on: March 26, 2012, 12:15:03 PM »
I plan to buy another chest freezer and use it as my primary lager making fridge so I can brew more than 1 lager over a 3-4 week period.  I currently use our wine cooler in the basement which my wife loves......

However, that means buying a lot of DME to make starters.  As I purchased a 3lb bag for $13.75 at my LHBS, I got to thinking about ways to reduce this cost. 

Since we are only making yeast and not beer, why not use just plain table sugar?  I'm sure there is a scientific reason as to cell walls and mutations due to the sucrose versus maltose, but please enlighten me!

Zacher


1388
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

1389
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.

1390
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

1391
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

1392
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?

1393
Probably just kegging my All-Chinook AIPA unless I can break free Sunday.  Then probably a Blonde Ale.

1394
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

1395
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

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