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Messages - davidgzach

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Yea, good thing he started at 68F because with the "volcanic" fermentation, it was probably hovering around 76F as it was!


All Grain Brewing / Re: Iostar to measure starch?
« on: November 28, 2012, 02:30:06 PM »
I'm not sure about Iostar, but if you hit your mash temp and left it for an hour without losing much heat, I would not worry about taking an iodine test.  Go ahead and lauter. 


Right Mort.  And diacetyl is much more acceptable in a Belgian IPA than in say a German Pilsner.  I would call that "cleaning up" more than a diacetyl rest which is what threw me off. 

Either way you want to say it, the advice is sound.  Leave it in primary for a week after FG to allow the yeast to clean up.  And in looking back at the thread, I would take a gravity reading and not rely on waiting for signs of fermentation to stop.  With that amount of yeast, it could let off CO2 for weeks after reaching FG.


OK, I'm confused.  Why perform a diacetyl rest on an ale already at 74F?  I'm missing something.


All Grain Brewing / Re: stuck sparge
« on: November 28, 2012, 11:35:24 AM »
Batch sparging is not necessarily a panacea here. 8 of us used the same mill on Learn to Brew Day, and I think everyone using a Bazooka/kettle screen ended up with a stuck mash and we were all batch sparging.
It's primarily the crush, as even with a very slow run off speed, if you've got a ton of flour in there it's going to clog up that screen. When I use my own mill, which I have adjusted by trial and stuck sparge, I never have a problem...thankfully.

Anybody using a SS hose braid?  I find those work much better than a Bazooka.

+1 to the SS braid.  I've had one stuck sparge in over 100 brews and it was because I added too much canned pumpkin.  It was ugly......


Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 07:06:24 AM »
i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?

Have you ever entered the beers in competitions? It may be great to you, but a judge may point out flaws that you are not aware of or are flavor blind to.

Major and Jeff make really good points.  How are others reacting to your beer? 

Equipment and Software / Re: Upgrading Equipment vs Learning Your System
« on: November 28, 2012, 06:53:07 AM »
To the OP-pehlman, what is your current set-up?  I don't think I saw it in the thread.  BIAB, extract, partial mash, all-grain?  And if all-grain, what equipment do you currently have?  As you can tell, there is a lot of advice to be had on this topic, but I'd like to know where you are now and what you are contemplating.  If this is in the thread, just point me backwards.

To safi-I'm assuming you are making an extract brew for your first beer?  Or are you diving in to all-grain?  I would make an extract as my first brew, maybe even a kit, and get through the process once before trying anything fancy.  As has been said, make sure to follow the instructions as best you can, pitch the appropriate amount of yeast in well aerated wort and enjoy the results of making your first brew.  Then make small improvements from there.

Happy brewing!  And rely heavily on the forum.  It's a great place to learn.


All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: November 28, 2012, 05:37:22 AM »
The trash can will definitely work and is cheaper.  You will not get the seal you get with the Vittles Vault but you'll get mouse proofing!

As for tossing the grain, for me it depends on the entry point.  If they chewed through a corner of the bag and were not inside, then I would dump out a half pound and go with it.  If there was ANY chance they were inside the bag, I would toss it all. 


All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 28, 2012, 05:31:57 AM »
All this discussion and no mention of color?  (Mine is white)....

Oooh, white!  Better paint that bad boy blue.  You'll get better efficiency..... ;D

I like the ball valve and stainless connector approach on my Home Depot cooler.  But, they all work!


Going Pro / Re: What have I done?
« on: November 28, 2012, 05:26:58 AM »
Congrats!  All the best!


Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 05:25:17 AM »
I stopped worrying about airlock activity in the first 24 hours after reading White & Jamil's Yeast book.  Lag time is not a bad thing unless it goes too long (36 hours+).  And a short lag time is not necessarily a good thing.  I now just try to pitch the appropriate amount if yeast in well aerated wort and try to be patient.

As for pithing temp.  I agree with Mort that you are in danger of creating some serious fusel alcohols and fruity esters.  But, like we all say, if you like it, then who cares?   :)

All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: November 27, 2012, 02:26:03 PM »
Vittles Vaults.  Looks like DarkSide beat me to it!


All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 27, 2012, 06:36:57 AM »
I bought the 10G Home Depot cooler years ago and still use it for 5 and 10 gallon batches.  Works great.  Have only changed out the toilet connector 3-4 times now as maintenance.


All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 06:05:55 AM »
I agree that American IPAs need to be consumed fresh.

If you brew a British IPA with a large charge of EKG (at least a pound for 10 gallons), Maris Otter, highly sulfate water, and British Ale yeast, it is harsh and unpleasant when young. Let it sit in the cellar for 6 to 10 months and it becomes a thing of beauty. You can then dry hop to get the fresh hop aroma. It has become something I do every year now.

+1.  That makes a lot of sense.  I also like to drink my APA's within a few weeks.  There is definitely something about it.  But I like the aging of the British IPA's.  Making one shortly....


Ingredients / Re: Molasses
« on: November 27, 2012, 05:29:01 AM »
That's what I was thinking.  Thanks for the confirmation.  I think I'm going to cut back on the Molasses and throw in some brown sugar to cover the gravity points I'm losing.


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