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Messages - Alewyfe

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166
Yeast and Fermentation / Re: mr. malty and yeast calulator
« on: February 22, 2013, 12:59:55 PM »
What Sean said. They're all (MM,YC,BF) estimates and if you do actual cel counts there are pretty large discrepancies.
Even the 100bl. cel per pack count is an estimated figure.....I'm sure each batch is checked, but not each pack.
That said, I do like Brewersfriend. It gives you more data sets to choose from so you can find something that works well for you.

167
Questions about the forum? / Re: Can't post or reply
« on: February 22, 2013, 10:47:34 AM »
All better now. Thanks IT people. A day without the forum is almost as bad as a day without beer.

168
Questions about the forum? / Re: Can't post or reply
« on: February 22, 2013, 10:37:31 AM »
Testing, testing.....Could it be fixed...this was the first time it accepted my password properly in 24 hours....

169
Equipment and Software / Re: Going 1BBL, how do I setup beersmith Equipment
« on: February 20, 2013, 11:10:23 AM »
I'd go straight to Brad Smith on that question. He's always been super responsive to any inquiries I've made regarding tweaking the program with the correct profiles, etc.  I'm sure you won't be the first one asking that question either.

170
All Grain Brewing / Re: My First Batch Sparge
« on: February 18, 2013, 01:09:22 PM »
mentored

Beersmith IS a tool, and a very adaptable one. You can set you mash profile to anything you'd like. No sparge, batch sparge, mash out and batch sparge, etc., etc. Pay no attention to it's defaults. Go into the equipment and mash pofiles and set it up to work the way you want to do it.

Thanks Diane. I was just speaking about the vast amount of differences between not only the software, but a lot of the published brewers. Most of everything that I've read in Denny's posting and interviews seems to be spot on with my own observations. I'm still tweaking things in the software to match what I see after the fact. Pretty soon I hope that I will have figured out any minor corrections that I need to make on my side to make even better beer. My first AG was a Sweet Stout I did on 1/1 and it is a very enjoyable beer.

Mouse

Denny is the "bees knees" as far as I'm concerned. Accessible and understandable - always. I understand he was instrumental in teaching Noah how to brew. ;)

171
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 18, 2013, 01:00:02 PM »
I think there might be a benefit if your intent is to freeze the slurry for any extended period.  The barrier bags that the vacuum seal units employ would definitely protect against freezer burn...but again, it's probably only of benefit if your intent is to freeze it for a few months or more.

You'd probably need to freeze the slurry first in a ziplock bag, then as soon as it has frozen remove it from the ziplock and seal the now frozen slurry the usual way in a vacuum seal bag.


Sorry, but this is not good advice. You need to add a glycerin solution to yeast before freezing. The purpose of the glycerin is to keep the yeast from getting freezer burn (freezing solid and drying out) So you will not have a solid that can be transfered to another bag. The glycerin will maintain the yeast in a viscous liquid state.

172
All Grain Brewing / Re: My First Batch Sparge
« on: February 18, 2013, 10:28:29 AM »
Nope, it really doesn't have anything to do with modification.  It's becasue in batch sparging you get to a boil much more quickly than in fly sparging.  Keep in mind that Beersmith is a toll to help you brew the way you want to brew, not instructions about how to brew.  You don't have to use the steps it defaults to.  Unless you can't fir all the sparge water in your cooler at once, I'd advise you do do the mash runoff, then all all your sparge water in one step.

Thank you again for being a great sage adviser! There will be plenty of room for all the sparge water to fit after the run off (probably could put all the grain and the entire amount of water for this brew in the cooler at once). I'm taking your advise on mashing at the lower temperatures and sparging at a higher temp then the software suggests.

Mouse


Beersmith IS a tool, and a very adaptable one. You can set you mash profile to anything you'd like. No sparge, batch sparge, mash out and batch sparge, etc., etc. Pay no attention to it's defaults. Go into the equipment and mash pofiles and set it up to work the way you want to do it.

173
Yeast and Fermentation / Re: Can I vacuum seal yeast?
« on: February 18, 2013, 10:12:08 AM »
I don't think that would be of any benefit. Your yeast slurry, stored properly in the fridge is under a blanket of beer or distilled water, so it's not exposed to any air.

I just recently pulled a sample of yeast in a jar from my fridge. It was decanted and topped with distilled water. It was not a slurry, it had been pulled off a starter. It got forgotten about and it was dated February 2012. I was going to toss it out, but out of curiosity I stained some and checked the viability. It was 99%.
I triple checked it. It was 99%.

I'm sure these kind of results are strain dependent. (this happened to be W1469), but I think I will be storing most of my commonly used strains this way from now on. 

174
Equipment and Software / Re: Nut for Water Heater Element
« on: February 17, 2013, 12:49:56 PM »
I don't know if this site is helpful or not.

http://www.stainlessbrewing.com/LOCK-NUT_p_133.html

175
The Pub / Re: Pub blather
« on: February 15, 2013, 12:39:38 PM »
Belated best wishes to you Denny. Hope you were able to "NOT" work for a change.

Thanks, Diane.  Fortunately, we've been in a work slump (although today is 14 hours!) so I had time for cooking and drinking.  Probably should have dome a bit less of both!

I had a great B-day this year. One of our members has an old school bus converted for his moto-cross activities. He chauffered 20 of us around Eugene. We hit Claim 52, Falling Sky, Oakshire and Ninkasi. Fun and quite neat to go from Nano to Mega-Micro. Give us a look on Facebook. Umpqua ValleyBrewers Guild.

176
The Pub / Re: Real men wear coveralls
« on: February 15, 2013, 12:06:24 PM »


Can't fool me. I know a '60's leisure suit when I see it. You've been hitting the thrift stores haven't you.

177
The Pub / Re: Pub blather
« on: February 15, 2013, 11:56:17 AM »
Could be a chance for eagle soup; not saying it is right but he isn't going anywhere either... (J/K)

The above statement is authorized because it is my B-Day and beer.

Rectum, damn near killed 'em!

Don't judge!!!!!

Happy Birthday!  Mine was yesterday.

Belated best wishes to you Denny. Hope you were able to "NOT" work for a change.

178
More proof that craft brewers are the best people on the planet.

179
The Pub / Re: Just checkin' in.
« on: February 03, 2013, 04:17:39 PM »
Good advice from Euge. Push forward...and i do mean push. Make yourself just do something. Walk, cook something you've never cooked before. Try to eat healthy and turn off the TV.

Don't know what your personal situation is like, but if you've got the time, go volunteer somewhere. Helping others is a great way to help yourself.

And keep posting...we miss the Weazely observations.

180
All Things Food / Re: Mozzarella
« on: February 02, 2013, 07:05:26 PM »
This is on my list of things to do. I love fresh Mozzarella!

Yeah, I'd love to get into cheesemaking.  I'm a cheeseaholic, though, and I hate to think what I'd look like with cheese AND beer around all the time!
Cheeeeeeese......
That's why I don't come up to Eugene that often.  My market of price bill is $200 just for cheese when I get to the city.  I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.

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