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Messages - davidgzach

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781
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

782
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

783
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

784
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

785
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

786
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

787
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

788
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

789
All Grain Brewing / Re: how long with crushed grain??
« on: January 14, 2013, 08:43:53 AM »
If they were sealed and stored out of the sun in a cool place, you are just fine.

790
All Grain Brewing / Re: Mash Schedule help please
« on: January 14, 2013, 08:18:50 AM »
No need for a protein rest with today's modified malts.....

Dave

791
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 14, 2013, 08:14:18 AM »
So I have this 1.100 Barleywine fermenting at 61F.  It's steady but not going crazy.  The plan is to leave it here until the activity slows dramatically, then raise to 65F and burn it out at 68F.  Good plan?

Dave

792
Yeast and Fermentation / Re: Lagering question for Steam beer
« on: January 14, 2013, 08:11:06 AM »
Steam Beers are my favorite.  You can really do any of the above.  They are meant to be served fresh, but a few weeks of lagering does good things.  I'd leave it in primary for another week, keg for 2 weeks, carb and serve.  Then make another and lager it for a few weeks.  See the difference.

Dave

793
General Homebrew Discussion / Re: Dry Hopping in Primary...why not?
« on: January 14, 2013, 08:07:10 AM »
Wow, interesting to hear about you guys trying dryhopping before fermentation is done. 
I had thought that the "conventional" wisdom was that yeasties tie up and drag hoppy goodness down into the cake...to use the technical terms ::).

Let us know how your trials go.

I always thought it was best to wait until after fermentation was done so you did not lose all of the hop aroma out the airlock with the CO2.......

794
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 06:00:33 PM »
I think brand new or newer gaskets will be just fine for many years.  I've never had a problem in 20 years with them.  I don't expect any for the Barleywine.  I'm still buying all new ones though for this batch..... ;)

Dave

795
Extract/Partial Mash Brewing / Re: Will the carbonation perk up?
« on: January 10, 2013, 11:25:55 AM »
One week is not long enough for a beer to carbonate in a bottle at room temperature.  At two weeks it may be most of the way there.  Probably best after three.

+1.  Give it at least another week.

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