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Messages - davidgzach

Pages: 1 ... 54 55 [56] 57 58 ... 111
826
All Grain Brewing / Re: first AG questions
« on: January 01, 2013, 08:48:08 AM »
Congrats on your first all grain!  If you got to 85% efficiency, well done!

827
Yeast and Fermentation / Re: Low fermenter temp correction
« on: December 31, 2012, 08:31:56 AM »
I think you will be fine. Warm it up and shake, swirl or reaerate to get yeast back in suspension.

+1.  I think a couple of good swirls as it warms will be fine.

Dave

828
it was an unsmacked smack pack, but the bag was inflated.  i let it warm up and cut the corner, flattened it and smacked it and decanted it into an 800 ml starter.  i smelled it first and it smelled fine, but i can't tell what if any action i'm getting on the stirstarter.
Give it a day or three and check the gravity.  Let it settle, decant, and do it again.  It should be fine.

+1.  You need to give it some time to build back up.

829
Equipment and Software / Re: Happened Again!
« on: December 30, 2012, 05:13:44 PM »
How are you measuring the gravity? You should degass before taking a hydrometer reading by pouring back and forth between two glasses repeatedly.

Hydrometer and agreed.  I normally degass but I measured the bucket batch first (no bubbles), then the BB.  I saw the bubbles but didn't degass as I was in a rush to get out.


830
Equipment and Software / Re: Happened Again!
« on: December 30, 2012, 05:10:10 PM »
How big was the difference?  How are you aerating them?

1.012 versus 1.008.  Using a mix-stir on my cordless drill on the full 10G for 2-3 minutes.  Lot's o foam when done.

831
You're on the right track.  Decant, add some pre-boiled and cooled water of the same temperature and swirl it up.  You should know right away.  If undecided, then make a starter.  If that smells bad then toss.

I've used yeast slurry up to about 6 months old.  After that I am usually too scared to ruin a batch and waste 5-6 hours of my time over a $7 purchase.  It's usually around generation 4-5 anyway....

Dave

832
Equipment and Software / Happened Again!
« on: December 29, 2012, 12:16:55 PM »
I posted a few weeks ago about an Ale that had a lower FG in a bucket than in a Better Bottle.  Same yeast, 10G split batch, all things equal.  It was chalked up to stratification during the transfer from kettle to fermenter since I filled the bucket first. 

Well, it just happened again, this time with a German Lager.  I don't remember which I filled first, but now I am wondering if there was more pressure in the headspace of the BB causing it to retain some CO2 and having that effect the hydrometer reading.  I did see some bubbles in the BB sample and none at all in the bucket sample.

Thoughts on this?

Dave

833
i have some denny's fav 50 yeast from 03/12 that i need to use.  i plan on making a small starter if this particular yeast will work with a beer like that.
What form is the yeast from 3/12?  Is it an un-smacked smack pack?  Or is this a leftover slurry?  I would plan on a multi-stage starter in either case.  The first stage to check for viability and grow some yeast, the second stage to grow more yeast.  Viability will be pretty low after that long, but there should be plenty if it was stored well.

+1.  And if it's slurry and does not smell particularly good, I would toss it and use something else.  You'll know when you take a whiff.....

834
Beer Recipes / Re: Eisbock / Dopplebock
« on: December 21, 2012, 07:26:18 AM »
That's guys.  I'm going to tilt in favor of the eisbock and go from there.

Good luck!  Let us know how it turns out.

Dave

835
Beer Recipes / Re: Eisbock / Dopplebock
« on: December 20, 2012, 01:24:30 PM »
IShould I just brew to the eisbock base style and accept that the dopple might not be quite as malty and rich as its supposed to be?

If the Eisbock is what you really want, then this.  Or brew the Dopplebock and take what you get with the Eis.  Or, make it a two brew day.  I don't think you can pull both off in one.


Of course you can do both.

Formulating the recipe, I'd lean towards the Eisbock because it takes more time and effort. That doesn't mean that a split batch won't produce an enjoyable Doppelbock.

It might not get you a gold at NHC, but it will be nice to have on tap and, after all, you'll be entering that Eisbock anyway!

I should have clarified I don't think you can do both to the style guidelines.  I thought that was where the OP was going with the thread.  I totally agree you can do both and still may have a great Dopplebock to enjoy in the end.  It just may not be exactly to the style.

Dave

836
Yeast and Fermentation / Re: Process check
« on: December 20, 2012, 12:40:42 PM »
Don't worry about the trub.   Especially in a Baltic Porter.  I make a lot of light lagers and have found zero effects of fermenting and lagering on the trub.

Dave

837
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: December 20, 2012, 07:28:31 AM »
"Everytime I mash in my orange cooler by beer fridge ends up empty. My net brewing efficiency is terrible!"


I have the same problem!  Where does all that beer go?   ???

838
General Homebrew Discussion / Re: Secondary fermentation
« on: December 20, 2012, 05:52:21 AM »
No patience Dave. Racked already to secondary. Can I add more yeast or forget it and drink it?  Looks like a little over 4% abv

Here is your dilemma.  If it's done, then you can bottle and give them a try in 2 weeks.  If it's not done, then you run the risk of bottle bombs. 

Since you transferred to secondary (in the future I would just leave in primary for 2-3 weeks) I would go ahead and bottle and leave them in a place that can get wet.  I think you will be alright and agree with above that it's probably finished.

839
Yeast and Fermentation / Re: Increase in FG in secondary?
« on: December 20, 2012, 05:33:09 AM »
+1.  Misread or different temps or both!

840
General Homebrew Discussion / Re: Secondary fermentation
« on: December 20, 2012, 05:29:51 AM »
A common new homebrewer mistake (like me years ago) is to transfer to secondary too early. Make sure that fermentation is completely finished before transfering. Any earlier and you're removing the beer from the yeast that is supposed to be fermenting it (Doesn't make much sense does it?)  Most beers should sit in primary for two weeks. You can transfer when it's finished, though as mentioned, many (like me) skip secondary altogether.

And I LOVE Guns-n-Roses

+1 and +1000!   8)

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