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Messages - davidgzach

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721
General Homebrew Discussion / Re: My first firkin!
« on: January 15, 2013, 12:28:10 PM »
Sweet!

722
Other Fermentables / Re: Copper does remove sulfur!
« on: January 15, 2013, 11:31:06 AM »
That's great to know.  Glad it worked out!

Dave

723
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 11:23:19 AM »
I think you forgot to switch from ale to lager in Mr Malty and looked at the "# of packs needed with starter" line.  It's 5 packs if you switch it to lager and 14.8 packs if you look at "# of packs needed without starter". 

I think at this point you just need to wait out the lag phase for another day or two and then lager it for a while......

Dave

I figured I'd wait at least another week or two before lagering.  I'm afraid if I drop the temp down into the thirties, there will be even less yeast activity.  I'll probably get a hydrometer reading in a few days as well.

I was not clear in that post.  Let it ferment to a point or two above FG, bring it up to 65F for 3 days for a diacetyl rest and then gradually bring it down to 34-38F and lager.

Dave

724
All Grain Brewing / Re: First 2 all-grain batches in 2 days
« on: January 15, 2013, 10:40:14 AM »
You might blend a sample, just for kicks, on bottling or kegging.

+1 to this.

725
All Grain Brewing / Re: First 2 all-grain batches in 2 days
« on: January 15, 2013, 09:51:25 AM »
Congrats on your first two all-grain brews! 

In regards to blending, I would keep them separate.  You will lose the ability to identify where you may want to improve if you mix them.  Just a thought.

Dave

726
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 09:47:20 AM »
Forgot to add,

- Faucets are Perlick
- Liquid side tubing is 3/16" ID

So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?

Unless you are in a rush, I would not shake the keg at all.  And if you can be patient, this is a good time to see how long it takes your system to carb your beer.  IMHO, put it on 12psi and leave it until it's done. 

Dave

727
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 09:43:57 AM »
My rule of thumb is 25%/month, but that's for slurry that's been harvested from a fermenter and stored under beer. Even then it's a little conservative. For yeast that hasn't undergone any fermentation, and has been stored in a low-alcohol, inert gas-flushed package, I think even 10%/month is probably conservative.

Ah, I think it was for slurry.  That makes sense.....

Dave

728
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 09:28:24 AM »
a10,

I thought it was you that told me in another thread that yeast loses viability at 20%/month?  That would make it an underpitch, however not a dramatic underpitch.  But it would lend to no activity in 3 days starting at 48F.

Dave

729
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 08:58:12 AM »
I pressurize to 30 and shake the keg to carb it.  It's quicker, but less precise.

I do that in a pinch as well.  Or crank it up and let it sit for 1-2 days and keep checking.  You get to sample a lot that way!   ;)

Dave

730
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 08:25:52 AM »
You can set it at 11psi to force carbonate, but you much be patient. It may take 1 or 2 weeks to carbonate that way. I guess David and I don't agree here, it probably depends on your system and habits.  I tend to fill my kegs right up to the lid and I figure that makes carbonation take longer.

That would make sense.  Less headspace would result in it taking longer to carbonate.  I usually have a couple of inches.

Dave

731
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 08:12:33 AM »
Questions:
- The first beer that I'm kegging is a sweet oatmeal stout. At about 2.2 volumes, and 45 degrees, TastyBrew lists a recommended pressure of 11.4 PSI. So do I just set this pressure and be done with it? Should I cold crash the beer first, after it's done fermenting? About how long will it take to carbonate? How does my line length and elevation affect this? Thanks for all your help.

If you set the pressure and just let it sit, it will carb up in about 3 days. 
No need to cold crash, but it will not hurt anything.  It will carb up sooner due to the length of time to bring the room temp beer down to 45F.
Line length and elevation should have no effect on carbing the beer.  It will have an effect on dispensing.  5 feet of line seems like a lot, but I'm not an expert.  I have 2 feet I think.  But if it pours well, who cares?

Dave

732
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 06:49:15 AM »
I agree with Dave on waiting.  Even with a starter, it takes a couple days for krausen on mine to show.  Only problem is that it is going to be severely underpitched.

DarkSide reminded me that I would definitely perform a diacetyl rest for 2-3 days at 68F when the beer gets a few points above FG and then lager on the cake for at least 4 weeks to allow the yeast to finish cleaning up the beer.

Dave

733
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 05:27:04 AM »
I think you forgot to switch from ale to lager in Mr Malty and looked at the "# of packs needed with starter" line.  It's 5 packs if you switch it to lager and 14.8 packs if you look at "# of packs needed without starter". 

I think at this point you just need to wait out the lag phase for another day or two and then lager it for a while......

Dave

734
All Grain Brewing / Re: Mash Schedule help please
« on: January 14, 2013, 09:02:41 AM »
There is no need, but IMHO there is also nothing wrong with doing a protein rest when using that much Pilsner.  I would keep it closer to 130-131 and for only 10-15 minutes to help and not hurt head retention.

Dave

735
All Grain Brewing / Re: Hockhurz Step Mash: Check my Process
« on: January 14, 2013, 08:58:18 AM »
Not perfect but you should still get the idea.....I'm sure it will still be tasty!

Dave

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