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Topics - Pi

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31
Yeast and Fermentation / Fermentation temp question
« on: June 23, 2014, 01:50:17 PM »
Got an APA doing quite nicely in a fridge set at 66*, but the temp strip on the carboy is like 72. I understand fermenting wort will raise things a few degrees, but my question is do i keep the temp of the wort at the suggested 68* or air in the fridge at 68?

32
General Homebrew Discussion / How do I make a super low alcohol beer?
« on: June 23, 2014, 05:37:08 AM »
I have a friend with Liver problems He drinks St Paulie Girl N/A and doesnt care for it very much. I would like to brew something for him maybe in the 1-2%ABV range. he is/was a big fan of Yenguling.
Can i just brew a AM light lager and water it down? any recipes you would suggest?

33
Yeast and Fermentation / did I just cook my starter?
« on: June 19, 2014, 08:39:36 AM »
Had an old smack pack of Wyast Urquell yeast, and after about a week it swelled. So i made .5l of 1.020 wort and as i pitched, i realized i had not cooled it very much. I put it on a stir plate; the pack was at about 76, but pitched into 92. Think I killed it?

34
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.

35
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?

36
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?

37
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.

38
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.

39
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?

40
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?

41
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.

42
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?

43
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?

44
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?

45
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).

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