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Topics - roguejim

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31
Beer Recipes / Theakston's Old Peculier
« on: June 11, 2012, 05:28:52 PM »
Anyone have a clone recipe?  I recall years ago Dan Listermann swearing by Munton's Gold dry yeast as the perfect yeast for Old Peculier...

32
So I got my stir plates working.  Time to use them.  My yeast, unfortunately, isn't the freshest.  The WY2206 is dated 4-24-12.  The WY2278 is dated 2-01-12.  (The yeast calculator indicates only 13% yeast cell viability in the WY2278!)  Anyway, how long will a 1.5L starter take to ferment out before I step it up?

33
I'm probably over thinking this flask versus beaker issue, but here goes another question anyway.  Does the shape of a flask aid in keeping the yeast in suspension when using a stir plate, rather than allowing the yeast to settle to the sides?  Would there be any difference using a beaker since the mouth is wider, and the sides are parallel?

34
Yeast and Fermentation / Erlenmeyer flasks...bottom
« on: May 17, 2012, 08:23:30 PM »
Quick question here.

Is the inside bottom of an erlenmeyer flask perfectly flat?

35
Yeast and Fermentation / Stir Plate...Magnet strength
« on: May 16, 2012, 06:17:49 PM »
I had a couple of stir plates made, hoping I could use 2qt mason jars.  However, the stir bars get thrown immediately.  The stir bar has the center ring, and is 1" in length.  Is there a particular magnet strength I should be looking for?  The rare earth mags are just not strong enough to hold the bars.  Maybe I need to go up a size or two?

36
Yeast and Fermentation / Dumbbell Stir Bars...Source?
« on: May 01, 2012, 06:08:33 PM »
I have a couple of stir plates made, but before I plunk down the money for a couple of erlenmeyer flasks, I have some 1gallon pickle jars that I'd like to try.  Since the jars have  concave bottoms, I'm told I should use dumbbell stir bars.  The ones that I've found run $19 each!  Any cheaper sources?

37
Beer Travel / Pubs in Lincoln City, Ore.?
« on: April 26, 2012, 06:52:36 PM »
Not familiar with this area.  Any great pubs?

38
Yeast and Fermentation / Beaker vs. flask
« on: April 20, 2012, 12:44:47 AM »
Just wondering if using a beaker for starters has any inherent problems that I'm not considering.  A 2L Bomex beaker can be purchased for less than $8.  I would be using the beaker with a stir plate.

39
Yeast and Fermentation / Flask size...pilseners
« on: April 16, 2012, 06:12:53 PM »
I see a lot of homebrewers advocating 4 and 5L flasks for lagers.  But, 4 and 5L flasks aren't really necessary for a traditional 1.048 pils, as far as I see from using my yeast calculator.  I can start with a 1L starter, step it up to a 1.5L starter, and end up with 397 billion yeast cells.  Isn't a 2L flask adequate for this task?

40
Yeast and Fermentation / Boiling in an erlenmeyer flask
« on: April 14, 2012, 12:55:46 AM »
I have two stir plates being built, and I'll be ordering a couple of 2L flasks shortly.  My kitchen stove is electric, so, is it advisable to put my flasks in a water bath for boiling?  How should I proceed with this?

41
General Homebrew Discussion / Tell me about Mash Hopping
« on: April 14, 2012, 12:48:54 AM »
I've never employed mash hopping.  I've been told by some that the overall effect is minimal.  However, I see it used by some reputable homebrewers.  Is it comparable to a flavor addition...10-15 minute?  How many IBUs does it contribute?  What can I expect from it?  Thanks. 

42
Equipment and Software / Boiling out a ball valve
« on: March 31, 2012, 02:58:08 PM »
I decided to remove my boil kettle's brass ball valve to get a look inside of it, and clean it.  Obviously, my brew-to-brew cleaning procedure needs improvement in the area of the valve, as evidenced by the build up inside the valve.  In the future, I think I'll be running boiling water through it after every brew session.  But now, since I have the valve in hand, can I boil it out on the stovetop, and see what grime I can remove?  Is there a cleanser that I should add to the boiling water?  Oxiclean...TSP?

43
Beer Recipes / Late Hopped APA...BU:GU ratio
« on: March 28, 2012, 11:40:32 AM »
I would like to formulate a late hopped all-Cascade APA recipe.  An SG of 1.053, and a hop schedule of 15-5-1min additions.  The grain bill will be pretty standard.  My question concerns the BU:GU ratio, and how many IBUs per each hop addition.  Do I go with the traditional 36-40 total IBUs, or bump them up because of the lowered/smoother bitterness of late hopping?  I'm really looking for lower bitterness, and big hop flavor.  Not sure how to approach this.

44
Yeast and Fermentation / Supplier...Stir plate...Erlenmeyer flask
« on: March 25, 2012, 07:10:32 PM »
I'm considering going to a stir plate.  Is there a preferred source for the plate and flask?

45
Yeast and Fermentation / Yeast cell count...Starters...Gravity range
« on: March 25, 2012, 02:03:44 PM »
I've been doing some reading at mrmalty.com, and am left with some questions.

Assuming the info below is correct, what upper limit of wort SG's would you feel comfortable pitching a 2 liter starter into?  If a deviation of 20% is allowable per Logsdon, I'm coming up with upper wort gravity of about 1.064.  I realize Logsdon's statement is one of "preference". 


    1 liter starter = about 150 billion cells
    2 liter starter = about 200 billion cells
    1 liter starter, then pitched into 4 liter starter = 400 billion cells


The proper amount of yeast for 5.25 US gallons of 1.060 wort is around 225 billion cells if you are pitching 0.75 million per milliliter.
(750,000) X (20,000) X (15) = 225,000,000,000

"Logsdon says, "I try to stay within 20% of my ideal pitch rate and I prefer to slightly under pitch rather than over pitch."

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