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Messages - Pi

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31
Yeast and Fermentation / Propagating yeast from a bottle
« on: November 10, 2015, 10:04:23 AM »
I got a case of Mirror Pond and noticed there's some sediment in the bottles. I am not sure if this is what they ferment with or if it's even viable. just think it would be fun to experiment. Does anyone have a good procedure (or direct me to one)for trying to grow yeast from a small sample?

32
All Grain Brewing / Re: Adding gypsum
« on: October 24, 2015, 06:44:25 PM »
Just curious. Wondering if it was any different than adding to the strike. It's late.

33
All Grain Brewing / Adding gypsum
« on: October 24, 2015, 06:27:09 PM »
Has anyone tried adding gypsum dry, directly to their grain prior to dough in?

34
Yeast and Fermentation / Re: How Does YOUR Lager Smell Before Lagering?
« on: October 22, 2015, 08:34:02 AM »
Do you think there's any difference When you force carb (before or after lagering)?

35
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 08:23:22 AM »
That's Wikipedia for ya. I did hear a long time ago. something about Mark's post Wild Goose/ Jason Kennedy. Must have been when they were located in Cambridge MD. IMO, their beers went downhill after the moved to Frederick MD, but I always thought it was because of different water Chemistry.

36
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 08:12:29 AM »
Deschutes has been around longer than these cultures have been available to craft brewers.  While I may be wrong, I do not recall hearing that Deschutes was a Peter Austin installation, which means that 1187 is either not Ringwood (which many of us have suspected for a long time), or Deschutes does not use a Ringwood-derived culture.
From Wikipedia FWIW:
"Deschutes uses an in-house, proprietary yeast strain resembling Wyeast Laboratories, Inc. #1187 Ringwood Ale yeast."
I think the word resembling is what threw me. What would you recommend that would be close to "an in-house, proprietary yeast strain resembling Wyeast Laboratories, Inc. #1187 Ringwood Ale yeast."?

37
Yeast and Fermentation / Re: Wyeast 1187 for an APA
« on: October 22, 2015, 08:00:30 AM »
Can you brew it which deemed it cloned shows the yeast as WLP002 from what I can tell
Heard the same. Got some going now using Briess and WLP002. Flocced out nicely. little dark (crystal80).
Just received a sack of Great Western NW Pale. gonna try that with the WLP002 and dial Back to Crystal60. see where that gets me.
Ohio is the closest i can find MP. Might have to make a trip to pick up a case of control group.

38
Yeast and Fermentation / Wyeast 1187 for an APA
« on: October 22, 2015, 06:46:41 AM »
Dechutes' Mirror Pond has probably been my most favorite beer on the planet since 1988 when i first bought a six pack on my honeymoon in Grand Teton NP. I've been trying to develop the perfect clone since I cant seem to find it here on the east coast (Just another reason why im moving to Colorado in a couple years). But I Digress.
I read somewhere that Dechutes uses 1187 Ringwood Ale strain for this, so I thought I'd would give it a try. but reading the description seems there's a conflict:
"A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter."
BJCP says esters are moderate to none- no diacetyl.
Has anyone had experience using this strain? if so, if fermenting in low to mid 60's, how do you perform a diacetyl rest?

39
Yeast and Fermentation / Cold crashing a lager
« on: October 14, 2015, 08:08:16 AM »
Actually 2 questions:
How long should a diacetyl rest go and
Does it matter to go from 65° to 38° versus -2°/day?
Seems alot of brewers jump from 48° up to 65° in a 24 hour period, but go down slowly so they dont stress the yeast. 

40
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: September 30, 2015, 06:47:37 AM »
I want to try this method. I did a Vienna last weekend using my standard stir plate method. Its chugging along after 3 days at 50* but seems a little sluggish. If I were to do the same recipe again Using this method, could i grow a healthy crop using a little slurry from this sluggish batch, or should I start over using a fresh vial of WLP830?

41
Yeast and Fermentation / Re: building a large starter
« on: September 28, 2015, 09:18:22 AM »

[/quote]
 I also worry about having enough, so I would either pitch two 1L starters or two smack packs into 2L shaken not stired, for my 6 gallon batches.
[/quote]
 Think I could split one WL vial between 2 1l?

42
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: September 28, 2015, 09:13:11 AM »
His shaken not stired, pitch and high krausen method is not about pitching the correct number of cells. Its about pitching them in the correct state.
This is what S.cerivasai was saying in a similar thread. He also advises against using a stir plate as this stresses the yeast. What is the argument for/against employing a stir plate when making a starter?

43
Yeast and Fermentation / Re: building a large starter
« on: September 28, 2015, 09:03:31 AM »
I do not understand a lot of the technical specifics, but after much thought I must agree. It makes sense that after you grow a bunch of yeast, then they go back to sleep, then wake them back up...
So, in the future, I will try growing 1l of 1.030, and pitch the whole liter at high krausen/no stir plate. What temp. do you recommend for a lager starter?

44
Yeast and Fermentation / Re: building a large starter
« on: September 25, 2015, 02:53:30 PM »
Allow me to clarify:
Using Mr Malty,for 5.5 gallons of a 1.052 lager and 1 vial of WLP830 manufactured 8/28/15, Jamil's calculator recommends building 4.97 Liters of 1.030 starter.  400 billion cell count.
To be clear i am not planning on dumping the full 5 liters into my wort! The Starter fermented out in about 24hrs and is resting comfortably at 45* settling out. Sunday afternoon I'll decant and pitch the cake along with about.3l spent wort.
Now I'm no expert but I've been brewing lagers for roughly 9 years. And when i wing it and underpitch (ie. a 1 liter starter) Yeast gets stressed, my lagers come out sweet and under-attenuated. Conversely, When i use relatively fresh yeast, build a starter following Mr Malty's guidelines aerate, pitch low and come up to fermentation temp, I get very clean lagers.  I cant argue the explaination below. after reading it several times, walking away, then reading several more times it does make sense. I also know what works for me and what dont. Guess I'm just stupid

45
Yeast and Fermentation / Re: BSG Fermax- How much and when?
« on: September 23, 2015, 05:32:11 PM »
What are you making? What's your recipe?
Just an APA. All Grain. Following the directions on the bottle. I normally add 1/2tsp. to all my beers.

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