Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Pi

Pages: [1] 2 3 ... 21
1
Yeast and Fermentation / Re: Is my starter too old?
« on: Today at 07:49:03 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?

wouldn't hurt to make another starter. what are you brewing?
Oyster stout. I think i might just make another starter.

2
Yeast and Fermentation / Is my starter too old?
« on: Today at 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?

3
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?

4
Yeast and Fermentation / Re: Wyeast 2565 Kolsch
« on: January 13, 2014, 08:26:43 AM »
White Labs WLP029, my favorite for Kolsch. Using it in an Alt right now. If you can cool your wort to around 62*(Ice bath?) when you pitch, then let it warm up to 68*. fermentation is done in like 3 or 4 days. a very clean strain IMO.

5
Yeast and Fermentation / Re: Secondary options
« on: January 13, 2014, 08:06:29 AM »

Some guys wait until fermentation is completely over.  My guess is that the timing there doesn't matter much.
Having a little fermenting going on helps carry away oxygen trapped in the hops (yes, there's o2 even in pellets). too much fermentation carries away flavor/aroma defeating the purpose of dry hopping. i put my hops in the primaryfor a week or so and rack to another carboy for a day or so if I'm kegging, so I dont suck any hops up the dip tube.

6
Yeast and Fermentation / Re: Secondary Poll
« on: January 13, 2014, 07:57:31 AM »
I dont bother with a secondary either. If dry hopping, i like to wait till fermentation slows (3-4 days) then toss the hops in the primary. The light fermentation activity helps carry away the O2 in the hops. After dryhopping i may transfer to another carboy for a day or so before kegging to make sure i dont pick up any hops. Nothing more frustrating than sucking up a hop leaf clogging the pin lock.

7
Equipment and Software / Re: New discovery
« on: January 13, 2014, 07:35:24 AM »
I used to crush using a Valley Mill, but have all but abandoned it. I just have it milled at the homebrew shop. I found I was spending alot of time on brew day tinkering with getting the rollers "just right". And I only buy what i use, so I dont have all sorts if malt/specialty grains sitting around getting old and "musty". Only drawback is once it's crushed, it should be brewed fairly quickly to retain its freshness.

8
Equipment and Software / Re: Hose material
« on: January 13, 2014, 07:17:46 AM »
Never had a problem pumping hot wort thru silicon tubing. How High is the pump? I mounted mine below the BK and my cavitation problems went away. 1/2" ID silicon tubing fits tight around the 1/2" NPT cam-lock fittings (www.bargainfittings.com)for max flow. And an Oetiker clamp insures it wont come off.
I'm looking for 3/16"ID hose that's more flexible then the crap vinyl tubing from Home Depot. Anyone know what I'm talking about?

10
Kegging and Bottling / Re: Cake in beer
« on: January 08, 2014, 02:16:37 PM »
oh good, your subject line made me think you were going a different direction.
It made me want to experiment... Next time I have left over cake I know what I'm going to make a 1 gallon batch of!

I'm still trying to figure out how to add cake as in ingredient in BeerSmith... (I guess it'd be a Specialty Grain?)
See http://en.wikipedia.org/wiki/Cake_(band)

11
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?

12
Kegging and Bottling / Re: Trouble with gas posts
« on: December 22, 2013, 12:25:50 PM »
Are pin lock and ball lock interchangeable?

13
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).

14
All Grain Brewing / Re: Decoction yields greater?
« on: December 22, 2013, 08:46:17 AM »
So if decoction mashing gives us a greater yield, you can use less grain in your recipe. On a larger say hundred barrel plus scale, you would save $Ingrain but would that be offset by the cost of energy needed to do the decoction?

15
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

Pages: [1] 2 3 ... 21