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Messages - AmandaK

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1
Last week for entries. Nearly full!

2
All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 09:08:28 AM »
From what I've been reading the temperature needs to be at 250* (which means 15 psi) for 15 minutes plus 1 minute for every 1000' in elevation. 

I understand that some pressure cookers are designed for cooking and don't reach 15 psi.  Canners target 15.  If you buy one buy a pressure canner.

Cheaper ones do not reach 15psi/250F, but many stovetop pressure cookers can and do reach that. Cook's Illustrated did a good review on models of stovetop pressure cookers. The Presto cooker only reached about 230-235F (IIRC) while the Fagor Duo reached 248F in their tests.

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All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 06:56:59 AM »
Do you reboil again when making the starter or simply just add yeast?

Just add yeast. That's the beauty of pressure canning your own starter wort.  8)

Hmmm awesome. Ok. Now the questions are getting out of hand, but here's another. I don't have a pressure canner, nor do I really want to buy one. From my understanding, when you pressure can, you reach temperatures of 240 degrees. Now you can can by boiling the cans, but you only reach temps of 212. Is the wort acidic enough for 212 degrees to be adequate enough to effectively preserve the wort in the jars without risk of bacterial growth?
No. To be safe for water bath canning, it needs to be pH 4.6 or below.

Don't write off getting a pressure canner entirely, they are very useful. I have a 10qt Fagor (induction stove here, has to be stainless :/ ) and use it for anything from 8min risotto, 1hr stews, quick anything that should take 3hr braising, canning garden foods, and canning wort.

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All Grain Brewing / Re: All Grain Starter Wort fail
« on: February 01, 2016, 06:11:02 AM »
Do you reboil again when making the starter or simply just add yeast?

Just add yeast. That's the beauty of pressure canning your own starter wort.  8)

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General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2016, 11:03:50 PM »


Schwarzbier. Public thank you to Michael for the recipe direction.

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All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 29, 2016, 10:25:29 AM »
There was a lot of Best Pils contaminated with acidulated malt. That is what they said.

Like, "a lot" or one single lot of malt? Half joking, half serious.

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Beer Recipes / Re: Trappist Single recipe
« on: January 29, 2016, 06:32:58 AM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.


Totally agree. Mine is the same basically - all Dingemanns, Saaz or Hallertau @ 25 IBU, and either 3522 or 3787. Done.
Dingemans here too.

I'm still convinced that you and I are pretty much the same brewer (along with a few others on here). Haha

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Beer Recipes / Re: Trappist Single recipe
« on: January 29, 2016, 06:18:14 AM »
Our Trappist Single is just 100% Belgian Pilsner, Saaz to 25-30 IBUs, and a healthy pitch of WY3522. No need to make it more complicated than that.

And I'd take Keith up on his offer!  8)

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Yeast and Fermentation / Re: Lager X
« on: January 29, 2016, 05:48:15 AM »
Woot!  :D

So. What are we all gonna make? I think I might go with a Helles / Dunkel / Bock / Dopplebock series.

Maybe we can all make things with it and post about results here?

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Yeast and Fermentation / Re: Lager starters
« on: January 28, 2016, 07:51:58 PM »
Can't argue with tangible experience.

I wonder if I should try it on a small batch lager....


Sent from my iPhone using Tapatalk
I do 2.5g batches and did a 1L starter, shaken not stirred, in a 5L flasks for 3 different lagers. All of them under attenuated from my normal experience and had more than perceptable esters. I pitched at high krausen, I think I even have a picture of it somewhere.

I tried to like it. I don't. No big deal though, there are plenty of ways to skin a cat.

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Yeast and Fermentation / Re: Lager starters
« on: January 28, 2016, 04:47:52 PM »

I always grow mine at room temp, stepped up from 2L to 3L usually and crashed/decanted. I'm not sure how I feel about the "shaken not stirred" method for lagers yet.

Mark had discussed pitching 250B even for lagers using the SNS method.


Sent from my iPhone using Tapatalk

you know, I tried this for a lager and it came out too fruity for my liking - moderate notes of banana in it - possibly a sign of stress and/or underpitching.  I make lagers all the time and don't usually have this issue.  I went back to using a stir plate on the next lager and voila - back to high quality.

I think SNS has its place for ales, but I'm not convinced with lagers...

I'll also throw my hat in for not using Mark's method for lagers. I've tried it and have not experienced a clean lager with it. Apples, pears, and other esters that aren't what I got with my usual 2 packs in a 4L stirred starter for a 5g batch. I have abandoned the shaken, not stirred method in lagers.

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Equipment and Software / Re: Conical Question
« on: January 28, 2016, 12:41:49 PM »
I don't think a conical makes a difference to the beer at our scale. Its mainly the materials of construction that provide an advantage.

That and leaving the beer on the yeast for a bit can help clean up the beer. Dumping the trub/yeast too soon is like racking to the secondary before your beer is done.

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General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 28, 2016, 05:47:35 AM »
Using an autosiphon looks way easier than that set up. Using the spigot on a Speidel even easier. ;)

Oh absolutely, and I do use the spigot on our Speidels. But you gotta admit, those Speidel spigots are just the worst size. Just over 3/8" and just under 7/16". Dang Europeans.  ;)

I just quit buying autosiphons after I was gifted two stainless racking canes. It was cheaper to purchase the purple carboy cap and MFL fitting than yet another autosiphon. Personal preference.

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General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 08:14:29 PM »
Pressure transferring an ESB into a keg:



Filled the keg with CO2 via the liquid post prior to transferring, had a nice little cloudy blanket on top of the beer. Could have done it through the liquid post, but my 1/4" transfer line needs replacing.

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Homebrew Competitions / Re: NHC First and Final Round Beers
« on: January 27, 2016, 07:53:42 PM »
They can be different.

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