346
Yeast and Fermentation / Re: Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 03:32:36 PM »
Nobody touching this with a 10 foot pole huh? 
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347
Yeast and Fermentation / Mixing Lager Yeasts - Pros and Cons
« on: May 18, 2012, 03:16:35 AM »
I have read alot about people mixing lager and ale yeasts together to get the best of both worlds. I have also read that in most cases a dominant yeast will usually lend the most character to the beer.
With that being said, I am conducting an experiment mixing two lager yeasts together. I threw 2 vials into my flask to make a starter - 1 vial WLP833 (German Bock) and 1 vial WLP838 (Southern German Lager). They both look pretty close when complared on White Labs yeast charts. I know that the WLP838 tends to drop out of the beer pretty fast making it pretty clean. The WLP833 tends to be slightly more 'dusty' and doesnt drop out as fast. Other than that - I would say they are pretty close in most respects with the obvious flavor differences.
I really like these two yeasts - alot! Hence the experiment at hand. I pitched the big starter onto an Oktoberfest I like to brew.
Has anyone done this before? What was the outcome? Thanks in advance
With that being said, I am conducting an experiment mixing two lager yeasts together. I threw 2 vials into my flask to make a starter - 1 vial WLP833 (German Bock) and 1 vial WLP838 (Southern German Lager). They both look pretty close when complared on White Labs yeast charts. I know that the WLP838 tends to drop out of the beer pretty fast making it pretty clean. The WLP833 tends to be slightly more 'dusty' and doesnt drop out as fast. Other than that - I would say they are pretty close in most respects with the obvious flavor differences.
I really like these two yeasts - alot! Hence the experiment at hand. I pitched the big starter onto an Oktoberfest I like to brew.
Has anyone done this before? What was the outcome? Thanks in advance
348
Pimp My System / Re: Backwoods Brewery
« on: May 17, 2012, 04:22:43 PM »
We took very similar dimensions as the Sabco rig but with a few little tweaks here and there. Those dimensions are available on the Sabco website.
It can very easily support much more weight, so there is PLENTY of room for growth. I think some diamond plate aluminum will go on the floor for some bling factor. The supports for the top tier burners were made out of diamond plate and it is definitely eye candy.
I really intend to put some more detailed photos up. There are some nice rigs with good builds out there, but there always seems to be some gaps in the build details. So that is in the works - maybe this evening
It can very easily support much more weight, so there is PLENTY of room for growth. I think some diamond plate aluminum will go on the floor for some bling factor. The supports for the top tier burners were made out of diamond plate and it is definitely eye candy.
I really intend to put some more detailed photos up. There are some nice rigs with good builds out there, but there always seems to be some gaps in the build details. So that is in the works - maybe this evening
349
Pimp My System / Re: Backwoods Brewery
« on: May 17, 2012, 02:14:35 PM »Yep, i got a can from Lowes for 8 bucks I think. rated up to 2000 degrees. I did have to do a coat, cure it, then do another coat and cure again though.This is true. You have to put a couple - if not a few - coats of paint for good coverage. I have seen no degradation of the finish since applying. It is solid.
350
Yeast and Fermentation / Re: Stir Plate...Magnet strength
« on: May 17, 2012, 11:40:34 AM »It's getting thrown because of the curved surface in the jar. If you used a flat bottomed flask it would be fine. You can get a barbell stir bar though, that should keep it centered even though the glass is curved.+1 I had the same problem when trying to make a yeast starter with a jug. The convex curve on the bottom is throwing the magnet as it begins to spin. Find something with a flat bottom like an Erlenmeyer flask. You should be rocking and rolling with one. Plus if gives you measurements right on the side for ensuring appropriate yeast starter sizes.
351
Yeast and Fermentation / Re: is this normal?
« on: May 17, 2012, 11:36:14 AM »
+1 for gravity reading. The gravity reading will be the true indicator of whether you fermentation is where it needs to be. Let the numbers tell you what is going on with the beer
352
Pimp My System / Re: Backwoods Brewery
« on: May 17, 2012, 10:33:00 AM »
I just used some high temp spray paint from Lowes. It is usually called grill paint I believe. It takes a lickin and keeps on tickin!
353
Pimp My System / Re: Backwoods Brewery
« on: May 16, 2012, 04:52:37 PM »
Yeah, I think I might try that pump configuration. I havent had any priming problems yet, only brewed 3 batches so far. I really like only really needing to use 1 pump as well. I went with the new chugger pumps that just became available. It is a quiet little workhorse.
I think some quick disconnects are in the future as well. It is definitely a work in progress that works!
I think some quick disconnects are in the future as well. It is definitely a work in progress that works!
355
Pimp My System / Backwoods Brewery
« on: May 16, 2012, 12:07:10 PM »
Thought I would take a few minutes to share the photos of the build for my new brewstand. The frame is based on the 2-tier Sabco stand in a reverse setup (left to right instead of right to left). It utilizes both gravity and a pump for liquid transfer. 2 Auber PID's regulate the HTL and MLT temperatures by opening and closing the valves on 2 Honeywell standing pilot solenoids. The control panel also features a master switch, a pump switch and a timer to help keep me on track with mash time, hop additions or whatever other time-sensitive tasks need to be accomplished on brewday. It is a low pressure gas rig with 2 BG12 style burners up top and 1 BG14 on the bottom tier.
The project was fairly quick and is a testament to hard work and open collaboration. I moved to the backwoods of Suffolk, VA and joined the brewclub BARF based out of Norfolk VA. When I realized I wanted to make a brewstand after pricing out prefabricated ones, the club was quick to offer suggestions and talent to help make it happen. Royal Damuth and Adam Shifflett were the first two to offer up their expertise. Adam was finishing up his own brewstand and had many valuable lessons to share that he had learned in building. Royal is a fantastic welder and took on the task of welding the frame together and offering up design input that was very concise and accurate. Together, we built one awesome brewstand that I use at home, which I have dubbed the Backwoods Brewery.
Enjoy these pics of the build and feel free to ask any questions or pass on suggestion that you might have. Cheers!
The project was fairly quick and is a testament to hard work and open collaboration. I moved to the backwoods of Suffolk, VA and joined the brewclub BARF based out of Norfolk VA. When I realized I wanted to make a brewstand after pricing out prefabricated ones, the club was quick to offer suggestions and talent to help make it happen. Royal Damuth and Adam Shifflett were the first two to offer up their expertise. Adam was finishing up his own brewstand and had many valuable lessons to share that he had learned in building. Royal is a fantastic welder and took on the task of welding the frame together and offering up design input that was very concise and accurate. Together, we built one awesome brewstand that I use at home, which I have dubbed the Backwoods Brewery.
Enjoy these pics of the build and feel free to ask any questions or pass on suggestion that you might have. Cheers!
356
Events / Re: NHC Certificates...
« on: May 03, 2012, 04:16:35 PM »
Good deal. I have changed it for Zymurgy and on AHA. Rock n roll!
357
General Homebrew Discussion / Re: What's Brewing This Weekend - 5/4 Edition
« on: May 03, 2012, 12:07:37 AM »
Brewing with B.A.R.F. for the Big Brew, we are making Himmlischer Hefeweizen.
358
Events / Re: NHC Certificates...
« on: May 03, 2012, 12:00:57 AM »
The whole reason I asked is because I have recently moved and have not been receiving Zymurgy. My account had my previous address listed and they stopped forwarding mail last month. Then I thought about the other things that the AHA might have potentially shipped to me...like certificates
359
Events / NHC Certificates...
« on: May 02, 2012, 06:56:00 PM »
I was wondering when AHA sends out certificates for beers that qualified for one at NHC?
360
All Grain Brewing / Re: Wee Heavy mash temp
« on: March 05, 2012, 03:02:16 AM »
I mash mine at 156. Two hour boil, and let that baby age. I have had great success using this mash temp and brewing/aging style. 'Designing Great Beers' by Ray Daniels has an excellent section regarding this style of beer. Good luck