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Messages - davidgzach

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1381
Yeast and Fermentation / Re: 2206 Attenuation
« on: December 22, 2011, 07:16:25 AM »
Both had a protein rest at 131 and then 90 minutes at 155.  84% efficiency on the Czech Pils and 83% on the Winter. 

1382
Yeast and Fermentation / 2206 Attenuation
« on: December 22, 2011, 06:40:34 AM »
I made a Czech Pils and a Winter Lager with 2206 Bavarian Lager.  Both only attenuated 68% at 51F over 3 weeks.  I'm just chalking it up to the yeast doing their own thing unless you guys think it could be something with my process.  A 1 gallon starter was made for the first and the entire (washed) slurry was pitched in to the second as it was 1.072 versus 1.050.  The Czech Pils is very tasty albeit a little sweet as it ended at 1.016.  The Winter lager ended at 1.024.  Thoughts?

Dave

1383
Yeast and Fermentation / Re: Secondary yes or no
« on: December 22, 2011, 06:37:37 AM »
I crash cool in the primary, then straight to the keg.

+1.  Me too.

1384
For all my neighbors who have wanted to brew with me, I'm hosting "Man Day".  We'll start around 1:00PM and brew a Steam Beer.  The starter is swirling away now.  We'll then move to "Parents Day" and invite the wives for the aftter beer festivities.  Should be a lot of fun!  Got about a dozen coming.

1385
General Homebrew Discussion / Re: Suddenly Chill Haze
« on: December 21, 2011, 10:02:41 AM »
Interesting topic. I as of late have been getting some really cloudy beers. I have been waiting about 20 minutes or so after the boil for the hot break to settle before pumping thru a CFWC. Think I should transfer immediatly after the boil?

My vote is-definitely. 

1386
All Grain Brewing / Re: Iodine test for mash conversion
« on: December 19, 2011, 06:45:50 AM »
I would like to point out that higher OG will make higher FG.
Is this necessarily true, black and white?  Doesn't a lot depend on the strain of yeast as well?  I've had some high gravity beers ferment way down and some mid gravity beers stop in the mid-teens mainly because of the yeast. 

Dave

1387
Extract/Partial Mash Brewing / Re: Real or canned pumpkin?
« on: December 19, 2011, 06:01:12 AM »
Made a Pumpkin Ale this weekend by popular demand.  Used the canned instead of whole pumpkin for the first time.  Came out great and broke my efficientcy record because the pumpkin slowed the sparge so much.  It never got stuck thanks to a pound of rice hulls.  I used 4 cans to equal 7.25# of pumpkin.  OG:  1.083, Efficiency:  92.5%!

Dave

1388
Yeast and Fermentation / Re: Lagering on the yeast
« on: December 16, 2011, 09:16:51 AM »
+1.  RDWAHAHB!

1389
Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 07:01:47 AM »
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

+1.  Room temp.

1390
General Homebrew Discussion / Re: BB Sanitized. Time Limit?
« on: December 16, 2011, 06:29:48 AM »
The usual rule of thumb is to clean when done.  And sanitize before use. 

These are "sanitizers" not "sterilizers" so there will be bugs left behind that can start to reproduce before your next use.

You guys are spot on and I was being lazy.  This is a great point Tom.  Thanks for the smack in the back of my head everyone!   :)

1391
General Homebrew Discussion / BB Sanitized. Time Limit?
« on: December 15, 2011, 07:40:44 AM »
Fellow Brewers,

I sanitized a BB last weekend in the hopes of brewing, but could not.  It's been sitting in my laundry room with an airlock for about a week.  All of the StarSan foam is now in a little puddle on the bottom.

Question is:  Do you think it's still sanitized and I can use this weekend or would you hit it again with the StarSan?  I have no problem with the extra work, but why bother if not necessary? 

Thanks in advace for your thoughts.

Dave

1392
Yeast and Fermentation / Re: I am new to lager
« on: December 15, 2011, 06:36:12 AM »
I remember reading in my research, I'll try to find it, that it becomes more of an issue the longer you leave the beer in primary.  I do not think it matters in the short-term, but becomes a problem in the long-term.  That is why I posted above not to keep the beer in primary for an extended period of time if there was a lot of cold break.  I don't know how long you guys leave a lager on the cake, but I keg after 3 weeks (so long as I had a good fermentation and reach FG) and lager in the keg.  I try to lager 6-8 weeks minimum but usually break down earlier.... :)
I lost a primary carboy in a closet for a year, it was cool but not cold.  That beer won BOS.  I don't recommend doing the same, but it's not a black/white issue.

Tom, totally agree.  Never meant to imply it was.  Just trying to help with some of the reading I have done.

How do you lose a carboy for a year?  What style of beer?  Cool story.

1393
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 05:17:27 PM »
I've posted it here several times before, but a brewer in Europe posted the results of a test he did on the Brews and Views forum.  he left all the trub in one lager and removed it from the other.  Bottom line was that the beer with the trub was clearer and better tasting.  Only a single data point, but an interesting one.

I remember reading in my research, I'll try to find it, that it becomes more of an issue the longer you leave the beer in primary.  I do not think it matters in the short-term, but becomes a problem in the long-term.  That is why I posted above not to keep the beer in primary for an extended period of time if there was a lot of cold break.  I don't know how long you guys leave a lager on the cake, but I keg after 3 weeks (so long as I had a good fermentation and reach FG) and lager in the keg.  I try to lager 6-8 weeks minimum but usually break down earlier.... :)

1394
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 03:15:20 PM »
Just following what I have read dude......

Oh, I completely understand and if it works for you, it's the right thing to do.  If I was having any of the problems mentioned in your post, I might try it, too.  But I'm too pragmatic to expend effort unless I know it will have a payoff. 

I hear ya.  My first lagers were so bad I over-compensated and did everthing possible...... 

Maybe I could scale it back a bit now.

1395
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 03:08:02 PM »
Strong:  Brewing Better Beer, Troubleshooting.  Sulphury:  ".........Reduce it's formation during fermentation by increasing yeast nutrients in wort, increasing lipids, increasing aeration, having healthy, active yeast, and removing hot and cold break and trub."

Goldammer:  The Brewer's Handbook, Chapter 12-Wort Cooling and Aeration, Removal of Cold Break.
"After the wort is cooled, the cold break must be removed before fermentation, or else the beer will taste wort-like, bitter, and even harsh. Opinions vary as to whether cold break should be removed at all before transferring the wort to the fermenter.
Traditional lager brewers advocate the removal of cold break prior to fermentation, and some even filter cold worts prior to pitching (14). Lager brewers believe cold break removal aids in colloidal stability in the beer, circumvents the formation of sulfury flavors, and removes harsh bitter fractions derived from hops."

When I started lagering, my first 2-3 really sucked, so I did a LOT of research as to why.  Now, they are pretty darn good!   ;D

I never remove cold break and I've never suffered any of those problems.  For that matter, I don't know of a commerc ial brewery that removes the break. 

Just following what I have read dude......

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