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Messages - Pi

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Yeast and Fermentation / Re: Top Cropping
« on: May 16, 2012, 10:04:43 PM »
Any way to harvest from a carboy?

Yeast and Fermentation / Re: Top Cropping
« on: May 16, 2012, 09:50:51 PM »
What is the benefit of doing it this way? contamination would be my biggest concern. Is the risk worth the reward?

Yeast and Fermentation / Party Partigyle weekend
« on: May 16, 2012, 09:46:27 PM »

I want to do a Partigyle next week doing 2 mashes. A Wee Heavy (or 80 schilling) with the first runnings and a Two Penny with the sparge. I have a WLP005 second generation OG 1.061 cake from 5 gallons of ESB I racked today. I was thinking about putting the cake in my new 5 liter erlenmeyer with some 1.080 wort a couple days before brew day. The yeast seems clean and healthy and has produced 2 very fine ales. But what should I use for the lesser gravity Two Penny? Do a seperate 1.040 starter? Or is it OK to "downpitch"?

Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 06:56:15 PM »
OK check this out.
I think my next lager i will ferment a little longer and do the "Forced Diacetyl Test". I did an american light lager a couple months back. It tasted great when i first bottled but after sitting around it has developed diacetyl. Guess it had acetolactate?

Kegging and Bottling / Re: Turned to Foam
« on: May 08, 2012, 06:30:48 PM »
I have had a similar experience but a different cause. The dip tube had sucked up some yeast in the corney and was delivering foam. I ended up backflushing with CO2 and that corrected the problem. Since then I cut about 3/4" off the dip tube and no more suds.

Other Fermentables / Re: Homebrewopedia Cider Recipes
« on: May 08, 2012, 12:51:46 PM »
Most of the cider i find has potassium sorbate. Can I use this?

Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 12:31:17 PM »
Things had slowed down quite a bit after 8 days. I wasnt sure if keeping it at 55 after 3 weeks the yeast would still clean up the diacetyl. Some folks talk about dropping the temp 2 degrees/day after a DR.
Guess I need to learn a little more about the lagering process.

Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 08, 2012, 12:23:34 PM »
...even with a 1G starter...
Seems like alot (assuming a 5gallon batch). When I make a (3-4 liter starter) I let it settle out and only pitch the cake. Figuring the 80% liquid was finished/green beer and wouldnt contribute anything but off flavors and somewhat diminish the flavor/hop characteristics of the new beer. but what do I know

Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 12:05:37 PM »
I usually let the beer rest at 65F or so for at least three days.  A couple of more days would ensure the cleanup and certainly wouldn't hurt.  You should sample the beer to verify the diacetyl has been removed.  Lagering at 34F for a month will help refine this flavor as well.
+1 here Ron. It tastes great. It is in the hands of the gods as i cold crashed. It'll stay there for at least a month and wont come out till it knows what it has done. Thanks all.

Ingredients / Re: Fermcap, how much is too much?
« on: May 08, 2012, 11:56:22 AM »
I listened to BS and JZ went on a bit about it. What I'm not clear on is- how "it collects in the liver"?

The fermcap one stays mostly contained.

Sounds like it doesn't work then.
Liver? I thought it was kidneys?

Yeast and Fermentation / DR on a vienna
« on: May 07, 2012, 08:28:53 PM »
Fermented at 55 for 8 days, then at 68 for a week for a diacetyl rest. From what i have been reading, seems like you only need to DR for a couple days. it has stopped bubbling. Was going to cold crash for a couple weeks at 35. What do you think?

Ingredients / Re: Fermcap, how much is too much?
« on: May 07, 2012, 08:04:17 PM »
I just burned an hour reading these posts as well as other threads in other forums. What do the folks at Fermcap say about their product?
I had a similar question about whether or not dumping PBW in my septic would have adverse effects (the label says it's "environmentally safe") but PBW doesn't list its active ingredients either.
Some natural gas companies dont want to disclose the chemicals they want to use for hydro-fracking calling it a trade secret. Do you think/trust these chemicals are environmentally safe? Who cares about clean drinking water, right now we need jobs! (sorry about that I slipped- we're talking beer here not politics)
My take away from this is i am going to keep using Fermcap S at the dosage of 2 drops per gallon in my fermentor. I am leaving the blowoff on through high krausen. IMO there is not enough evidence to support it being a health risk. And if it were, in order for me to ingest enough to do harm, I would have to drink enough beer that i would be more wooried about what the alcohol is doing to my liver.

All Grain Brewing / Re: Low temp mash- high Ph equals?
« on: May 07, 2012, 06:45:59 PM »
they all have effect but pH may be the biggest effect.  That ph is pretty high for a Kolsch. Temp and time seem good to me.

Did you measure your ph at room temp? If so, corrected that would be a ph of 5.55 or so, which is just in ideal range, but for light beers like Kolsch I prefer a pH of 5.3, 5.2 for things like wits and weziens where I want a touch of tartness.
PH was room temp. not sure what you mean by "corrected Ph". the past couple batches Ph was spot on in the 5.3-5.4 range. I keep my ph meter in storage solution, though I have not calibrated it for several months. Fermentation started this morning, what kind of reading should I expect during early fermentation?

Ingredients / Fermcap, how much is too much?
« on: May 07, 2012, 01:03:30 PM »
did a Kolsch yesterday and added 14 drops to a 6 gallon batch. this morning i had to put the blow off tube in as a precaution. seems like i have alot of kreusen for a 1.052 beer. is this from the 5% wheat in the grist? Should I have done a protein rest? would adding more fermcap to the primary help, or stick with the blowoff?

All Grain Brewing / Low temp mash- high Ph equals?
« on: May 06, 2012, 11:02:12 PM »
Doing a Kolsch and i have a mash Ph of 5.8. Mash temp was 150 for 75 minutes. Which has a greater effect on the beer? Temperature/time, or Ph?

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