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Topics - Pi

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16
Yeast and Fermentation / starter using old yeast
« on: June 13, 2014, 06:29:29 AM »
I have a smack pack of (Wyeast) 2001 Urquell lager with a mfg. date of 7/17/13. Mr malty says to use something like 12 to make a starter. I smacked it yesterday; not even sure it's gonna kick off. but if it does should i do a 2 step starter, or get some fresh yeast and buid from there? I would think if it's still viable i could build a healthy starter but not sure.

17
Yeast and Fermentation / is my starter too old?
« on: May 12, 2014, 01:08:22 PM »
I made a 3.5l starter of some wlp001 a week ago. its been at 67* for the whole time. do you think its ok to decant and pitch in my RIS im brewing today?

18
Kegging and Bottling / Fining/cold crash question
« on: May 05, 2014, 06:28:40 AM »
Got a pale ale i want to fine. Should I cold crash before or after i fine with gelatin?

19
All Things Food / Grapefruit soda recipe
« on: May 01, 2014, 09:31:35 AM »
Dont know if i'm in the right category, but does anyone know a good recipe? i'll probably FC, just dont know if there's an extract like the root beer or if i can just carbonate the juice.

20
Equipment and Software / Promash question regarding batch size
« on: May 01, 2014, 05:48:08 AM »
Are they say the batch size is what ends up in the fermenter or what is left in the kettle? I was wondering if it is using the default water usage data/mash schedule.

21
Yeast and Fermentation / Making a starter using sweet wort
« on: April 30, 2014, 07:45:01 AM »
Im brewing a pale ale (AG) today and wanted to use some of the sweet wort for a starter for big brew this weekend. Should i boil these runnings first?

22
Yeast and Fermentation / Repitching question
« on: April 22, 2014, 10:20:33 AM »
Just did an oyster stout using White labs london ale yeast. think I could use the yeast again for something like a pale ale or ESB? will the oatstout oysters carry over?

23
Ingredients / oyster stout question
« on: April 21, 2014, 06:12:34 AM »
In Zymurgy's March/April issue J. Wilson's Pearl Juice Oyster Oatmeal stout. I brewed following his recipe adding 6 whole oysters and 6 shucked in the last 20 minutes of the boil. I treated 5 gallons of mash water with 1tbs. five star PhAdjust for a mash Ph of 5.6. I added 1tsp gypsum to the 90 minute boil.
3 Tubes of WLP13 London ale in 1.063 wort, I got nice fermentation going at steady 68 degrees, but a little surprised there's not much kraeusen given the 2lbs flaked oats in the grist (not to mention the 2 drops fermcap in the boil). Do you think with the shells, the salt from the oyster liquor, and the added gypsum there's too much calcium? Not worrying here, just expected a little more blowoff. This is also first time trying this strain of yeast.

24
Yeast and Fermentation / Is my starter too old?
« on: April 18, 2014, 07:43:43 AM »
I made a 1.5l london ale starter about 3.5 weeks ago. After it settled down i put it in the fridge. I was planning on brewing tomorrow. Should I Make another starter, start over, or just decant and pitch?

25
Yeast and Fermentation / DR after ferment complete?
« on: March 29, 2014, 08:50:17 AM »
I have an american lager that fermented at ~54 for 2 weeks. Obviously no visible fermentation going on, but was wondering if i can get any benefit from a 65* diacetyl for a few days?

26
Kegging and Bottling / When should I Force carb?
« on: January 08, 2014, 02:11:42 PM »
I have an alt i recently kegged and lowered the temp to around 48*. I plan on lagering it there for at least 3 weeks. Should i force carb now, or wait till it's done lagering? Does it make any difference?

27
All Grain Brewing / Thermal mass question
« on: December 22, 2013, 08:51:02 AM »
A typical batch uses roughly 11 gallons. Is it any more or less efficient to heat the entire amount of water at once, versus doing in batches (strike water, infusions mash out).

28
Classifieds / Bottles for Sale
« on: December 13, 2013, 06:48:41 AM »
My name is Greg. I live in Bowie/Davidsonville. I recently came into a pallet of 12 oz. Brown bottles from a brewery. I have about 120 cases available to anyone interested. Cost is $5.00/case. Homebrew supply shops are selling for 3 times that much.This is an excellent opportunity to stock up on brand new bottles at a great price.
I can do cash check PayPal or a credit card (2.75% additional).
Email gregresh@powersumllc.com

29
Equipment and Software / Cloudy StarSan
« on: December 13, 2013, 06:20:22 AM »
Sometimes when I mix this up it gets a milky whit cloudiness to it. anyone know why?

30
Extract/Partial Mash Brewing / dosing fermcap in the fermenter
« on: December 09, 2013, 10:09:03 AM »
I already used some in the boil, but seem to have alot of foam in the fermenter when i went to oxygenate. Is it ok to add more in the fermenter?

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