Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - davidgzach

Pages: 1 ... 51 52 [53] 54 55 ... 113
781
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 19, 2013, 07:20:47 AM »
I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls.  That being said, I truly have no idea about warm to cold.  If it were me, I would just wait for one or the other.  Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up.  If you are sanitizing well, there should be no problems.

Dave

I have done colder yeast to warmer wort for many years and hundreds of batches.  I've gotten excellent results and never any sign of "yeast shock".  AAMOF, I don't know if it even exists and I've read that it's actually preferable to do it that way.  Dr. Schmidlin, didn't you weigh in on this before?  The theory being that if you warm up the yeast they start consuming their nutrient reserves before they go into the yeast.

I hear ya Denny.  I was thinking of more of an extreme.  Like pitching 34F yeast straight from the fridge in to 68F wort.  I can't see that being a good thing but I don't know the science.  (Plus I was well in to my super Noble hopped Pils when I commented last night, YUM!  ;D)  Tom?  a10?

Dave

782
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave

I think you are correct. But adding the extract to the mini-mash has potential to dry out the beer.

OK, I get it now!   :o  Thanks Jeff.

783
I thought the process of making the DME or LME denatured all of the enzymes.  Am I mistaken on this?

Dave 

784
Beer Recipes / Re: Did I Overdo It?
« on: January 18, 2013, 02:45:02 PM »
Well, the holiday crowds depleted my inventory to the point where I had to tap this bad boy a couple of weeks earlier than I had expected.

HOLY CRAP, as Red said earlier.  I've never had such a slap in the face of Noble hops................and I like it!   
8) 

Just draining the last of my first pint now.  The 2633 and Dark Munich Malt create just enough malt backbone to not get overwhelmed by the noble hop attack.  It's like a Pilsner Urquell on steroids!

Great experiment and I'll definitely do it again.  Man I love this hobby!  Gotta refill.....

Dave

785
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 02:30:32 PM »
I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls.  That being said, I truly have no idea about warm to cold.  If it were me, I would just wait for one or the other.  Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up.  If you are sanitizing well, there should be no problems.

Dave

786
Ingredients / Re: Hops turned slightly brown. Can I dry hop with them?
« on: January 18, 2013, 07:24:08 AM »
I wouldn't use them.  Next time squeeze out the air and keep them in the freezer.  Use the fresh simcoe and leave it at that.

Tom,

Do you think they will impart a poor flavor?  Still good for bittering?  What are your thoughts behind not using them?

Dave

787
Yeast and Fermentation / Re: No lager activity
« on: January 18, 2013, 05:32:22 AM »
This is day 6 right?  I would go to the LHBS and see if they have any S-23 or similar and toss in a packet.

Dave

Edit:  After rehydrating of course!

788
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: January 18, 2013, 05:28:15 AM »
Sweet!  I'm going to order another vial.  I'm in love with this yeast.  Please let me know how you like it if you brew it and thanks for the heads up.

Dave

789
Ingredients / Re: Hops turned slightly brown. Can I dry hop with them?
« on: January 17, 2013, 03:58:42 PM »
Should not be a problem.  May not be as potent as before but toss away!

However, if you still have a lot of activity, I would wait as you will blow off your coveted aroma.

Dave

790
All Grain Brewing / Re: First all-grain, help me make a SMaSH APA recipe?
« on: January 17, 2013, 02:54:37 PM »
IMHO-If this is your first all-grain, I would not worry about water, PH or ANYTHING except dialing in my temperature and remembering to do all the steps correctly.  RDWHAHB.

Unless your water is coming straight from the sewer, you will make beer if your process is sound and probably good beer at that.  I'm no chemist or water expert, but I do not see anything on your report that jumps out and says "this will make horrible beer!"  Does it taste good out of the faucet?

As for the dark grain, I would add .25-.5 pounds of Crystal 40 to that SMaSH and go with it!  A Cascade Pale Ale is a great first recipe idea and one that will probably taste great with a few blemishes in your process (and some slightly less than perfect water).

Enjoy your first all-grain and keep it simple!  And RDWHAHB!   8)

Dave

791
Ingredients / Re: Belma Hops?!?!?
« on: January 16, 2013, 05:11:42 PM »
Was wondering about the Belma.  Thanks for posting.

Dave

792
Kegging and Bottling / Re: 22oz Bottles and Carb Tabs
« on: January 16, 2013, 11:26:44 AM »
1 tab for 12oz, 2 tabs for 22oz is what I have done in the past.

Dave

793
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: January 15, 2013, 06:06:01 PM »
i may try this as i love sam smiths beer
what is the ferment temp?

Fermented at 65F and left in primary for 3 weeks.  Kegged and conditioned at 68F for 5 weeks.  I really hope you can get a vial of 037.  I think it makes the beer.  My buddy and I are pretty hard to please and this was truly an WOW beer....

Dave

794
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 04:55:28 PM »
What type of yeast?  I would bring it up as high as the recommended temp says for the strain and give it a good swirl when it gets there. 

At 6 days you may have to cut your losses.  However, the yeasties could be fighting hard to replicate and get fermenting! They are hearty suckers......

Dave

795
Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 04:33:47 PM »
Take a hydrometer reading now and report back. Did the yeast packs swell at all? In the future, I recommend making a starter as a general rule, because that should ensure a healthy and viable pitch of yeast cells. An adequate amount of viable yeast is key to a healthy fermentation and a quality beer. 

Keep us posted.  :)

1.040 Gravity reading today, which is approximately 96 hours from initially pitching the yeast.  I was hoping to be suprised...unfortunately not the case.

I'd bring it up to 52-53 and give it another day or two.  Do you have the means to make a starter?

Dave

Pages: 1 ... 51 52 [53] 54 55 ... 113