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Messages - davidgzach

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1471
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

1472
Yeast and Fermentation / Re: Lagering on the yeast
« on: December 16, 2011, 09:16:51 AM »
+1.  RDWAHAHB!

1473
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.

1474
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!   :)

1475
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

1476
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.

1477
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.... :)

1478
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.

1479
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......

1480
Steam Beer and a request for another Pumpkin Ale.  First time brewing a Pumpkin Ale without a real pumpkin.  Got the rice hulls ready!

1481
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 01:25:21 PM »
Thanks Kit!  If you tasted my first few lagers, you would have done the research too!   :D

1482
All Grain Brewing / Re: Missing strike temp - will my end result be ok?
« on: December 14, 2011, 01:11:59 PM »
For some reason, mostly lack of attention, I keep missing my strike temp.  This time I mashed in at what I thought should be good but I ended up about 10 degrees too cool.  I was shooting for a 155 temp for a steam style that I wanted to have good body.
What I ended up doing was mashing at 145 for about 30 minutes and then adding boiling water (took me a while to get the water up to a boil) and brought it up to 156.  Also, adding all that extra water put me into a no-sparge volume.

So, I ended up with a 30 min mash at 145, a 30 min mash at 155 and no sparge.

What do you think my end result will be like?
Thanks


It's not ruined so RDWAHAHB!  Did you stir it before lautering?  What was your OG and efficiency?  

Steam Beers are my favorite.  I'm on Version 8 now.  They are like pizza and cabernet sauvignon.  When Steam Beers are great, they are AWESOME and when they are maybe not as planned, they are still pretty darn good!

1483
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 09:31:38 AM »
Sounds like it is something to think about.  I think I am ok on the cold break.  I will pay attention to it in the future.

Any thoughts on the smell of the lager yeast vs. ale yeast?

It really depends on the strain, but on a whole I have found the smell of lager yeast to be not nearly as yeasty/bready and more sour.

Guys?

Dave

1484
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 09:07:47 AM »
Just thought of something else.  If you had a lot of cold break transfer to the fermenter, you may not want to keep it in primary that long as it can produce sulphur.

Never heard that before.  What is the reference?

Agree, Jeff.  Never heard that one before.

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

1485
Yeast and Fermentation / Re: I am new to lager
« on: December 14, 2011, 08:30:53 AM »
Just thought of something else.  If you had a lot of cold break transfer to the fermenter, you may not want to keep it in primary that long as it can produce sulphur.

There a good list of off-flavors at www.howtobrew.com and a better one in Brewing Better Beer by Strong with the given recommendations on how to fix them.

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