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Topics - roguejim

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46
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."

47
Yeast and Fermentation / Wyeast 1469...Sulphur??
« on: March 21, 2012, 06:13:51 PM »
Someone tell me I don't have a damned infection.

I went to transfer an ESB to the keg, removed the airlock and took a whiff from the carboy to discover the aroma of sulphur.  I drew a small sample of the beer to taste, but it actually tasted fine.  So, I filled the keg up, and put it on a slow carb.  I figure I can release gas from the headspace everyday, and see if the sulphur aroma dissipates.  Not much else I can do.  Anyone else had anything similar happen with WY1469?

Some of the particulars are that I made a 1/2 gallon starter, and fermented between 66-70F, hoping to get the stone-fruit esters.

48
Commercial Beer Reviews / Singha?
« on: March 20, 2012, 03:54:34 PM »
Not a review, but a question regarding Thailand's "Singha".

I had a bottle recently after several years, and I thought the brewery had lowered their ABV on this beer.  It just didn't taste the same as I remember it.  The label indicated 5% alcohol, and I didn't see any mention of it being a "malt liquor" like the old label indicated.  Has this recipe been watered down, or is it my memory that is watered down?

49
Equipment and Software / Aluminum Cleaner?
« on: March 20, 2012, 03:42:18 PM »
I've been using Barkeeper"s Friend, but is there a better cleaner for an aluminum boil kettle?

50
Ingredients / Domestic 6-Row...American Stout
« on: March 18, 2012, 06:40:30 PM »
Would 6-row make a flavor difference in a roasty American stout as opposed to ordinary 2-row?

51
General Homebrew Discussion / AIPA...Aroma...BJCP
« on: March 15, 2012, 05:24:17 PM »
For the BJCP judges here, have you ever judged an AIPA that had too much, or too strong of a hop aroma?  Is it even possible for an AIPA to have too much hop aroma, as far as comps are concerned?

52
All Grain Brewing / Mike McDole...Brew System...Recipes?
« on: March 14, 2012, 06:09:59 PM »
I've come across a couple of recipes by Mike McDole online, as well as watched a quick Youtube video of Mike and Vinny Cilurzo discussing Mike's American brown ale recipe.  From what little I know about Mike, it's easy to discern that he's well regarded in the homebrewing world.  So, does anyone know anything about his brewing system?  Where can I find his recipes?  I see Fred Bonjour has a couple posted on his site.  Any online interviews with Mike?

53
General Homebrew Discussion / Promash Question...Batch Size?
« on: March 14, 2012, 11:49:26 AM »
Does the field for Batch Size indicate the pre- or post-boil volume?  On my program, I have the Batch Size equal to the Wort Size.  The reason I ask after all these years is that for some recipes, the brewer might have 5 Gal for his Batch Size, while I've seen some might have 8 Gal.  I always though the Batch Size indicated post-boil volume. :-\

54
Commercial Beer Reviews / Watershed IPA...Hodgson's IPA
« on: March 07, 2012, 06:26:45 PM »
I went into Track Town Pizza in Eugene, Oregon the other night.  It was my first time, as I was passing through on my way home to Grants Pass.  My first impression is that this is THE PLACE to be for any and all University of Oregon sporting events.  Pics of the late track legend Steve Prefontaine dot the walls.  I ordered a Watershed IPA that appears to always be on tap.  I lucked out as all brews are $3 a pint on Tuesdays.  Anyway, this is an IPA that is balanced, yet doesn't sacrifice the obligatory bitterness that seems to be the curse of some other commercial IPAs that I've had lately, like Blind Pig.  Denny is right.  This is a fine IPA.  (Maybe someone here knows what hops are used in this IPA??)

While I'm at it, I'll put in a plug for Hodgson's IPA that was served at the Fish Tale Brew Pub in Olympia, Wa.  This is not to be confused with their Organic IPA, which I also had.  The waitress with the European accent recommended it as being "more bitter" than the Organic IPA, so, I ordered a pint.  She knows her stuff!  She also told me the ABV was 6.8%.  This was a well balanced pint, too, with a smooth, lingering bitterness.   

55
Kegging and Bottling / Beer Line Cleaner...Rinsing
« on: March 04, 2012, 01:13:54 PM »
Now that I have my beer faucets installed and operating in my fridge door, (thanks to everyone who advised me along the way!), it is time to clean one of the lines.  My plan is to put some BLC/water in a clean keg, and pump it through the line/faucet.  Do I need to rinse the BLC from the beer line with hot water before I can run iodophor through the same line to sanitize?  Or, can I skip the hot water rinse, and just run the iodophor through the beer line, i.e., will the iodophor rinse out the BLC from the beer line well enough on its own? 

56
Beer Travel / Ft. Lewis, Wa.
« on: March 02, 2012, 05:46:12 PM »
Looks like I'll be spending Monday evening here.  Any good pubs that serve a good pizza, or other medium priced fare?

57
General Homebrew Discussion / Lagering...Carbonation
« on: March 02, 2012, 03:56:56 PM »
If I'm lagering a pils for 30 days, any reason I can't slow carb the beer over the final 10-14 days of lagering?  Any ill effects?

58
Yeast and Fermentation / WY1469...No Starter?
« on: February 29, 2012, 02:13:48 PM »
Just wondering if this strain will ferment out a 1.056 ale if I don't use a starter, but the yeast is less than 1 month old in the smack pack?  I'd like to brew Saturday, and still have to buy the yeast.  Not time for a starter.

Is S-04 even a close sub?

59
Beer Recipes / Recipe Wiki...Recipe Wacky?
« on: February 28, 2012, 01:26:06 PM »
http://wiki.homebrewersassociation.org/AmarilloPaleAle

I thought this gold medal APA recipe from NHC2007 looked intriguing with the absence of any crystal, and a relatively complex grain bill.  Then I looked at the hop load, and plugged it into Promash.  I come up with ~97IBUs, 75 of those IBUs coming from the 60 minute addition alone.  Are my calcs wrong?  Something's not adding up here...

60
Beer Travel / Portland, Oregon
« on: February 26, 2012, 12:02:34 PM »
Here I live in southern Oregon, but know nothing about the Portland area.  I'll be passing through in a week on my way to Ft. Lewis, Wa.  I'm looking for good brew and food.  Not as interested in bringing beer back, but more interested in good tap brews.  Would also like to eat some good Italian, Thai, or Mexican food.

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