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Messages - Hokerer

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2551
yep, the only point of the "swelling" is to verify that you've got viable yeast in the smack pack.  If you're making a starter (which you should pretty much always do), you'll verify the viability with it instead so no need to wait for the swelling.

2552
Started stepping up a slant of WY1084 to use in the Irish Red I'll be brewing Sunday.

2553
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 15, 2010, 02:30:58 PM »
I used to be one of them and pressure canners are not necessarily cheap.

Here's mine, I'd put $80 close to the "cheap" category, especially since you can also use it for regular canning.

http://www.amazon.com/Presto-23-Quart-Aluminum-Pressure-Cooker/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1263565577&sr=8-1-spell

2554
General Homebrew Discussion / Re: Zymurgy Prize Giveaway Contest
« on: January 15, 2010, 02:50:47 AM »
I'm in too..   that was easy!


2555
Yeast and Fermentation / Re: US-05 Yeast
« on: January 14, 2010, 05:09:17 PM »
Quote
I brewed a blonde ale 11 days ago and pitched two packages of the yeast after rehydrating in a half cup starter. The thing kicked off extremely fast. I had full fermentation within 12 hours or less

Also, 12 hours??? What temp did you pitch and ferment? I pitch US-05 fairly cool (low 60s, high 50s sometimes) nd keep very cool fermentation temps. I use it regularly and for me this is a slower fermenting strain. Overpitching and pitching warm can certainly accelerate fermentation - but 12 hours is crazy short. As you probably know an extremely short fermentation does not necessarily make the best tasting beer.

Major- looks like you dropped his next sentence when you quoted him.  The full quote should be
Quote
I had full fermentation within 12 hours or less. In three days the vigorous fermentation stopped.
Sounds like he's saying fermentation was going full-speed in 12 hours but didn't complete until three days.  That sounds a little more reasonable.

2556
Ingredients / Re: Correctly reading ph test strips
« on: January 14, 2010, 03:30:40 AM »
Nope - what's being said is that the strips read the same at room and mash temp (no difference) and read 0.3 low, so the 5.3 likely is 5.6.

Dang, forgot the 0.3 low.  How's this?  The reading on the test strip, whether tested at room temp or mash temp, will correspond to the "mash temp ph" which should be targeted to be between 5.1 and 5.4.

Then his 5.3 is a good reading.

2557
Yeast and Fermentation / Re: Yeast Culturing
« on: January 14, 2010, 03:21:30 AM »
At least the loop is really small also.  You can get a lot of "loopfulls" of yeast off of one slant  :)

2558
Ingredients / Re: Correctly reading ph test strips
« on: January 14, 2010, 03:15:09 AM »
If I get lucky my mash with colorpHast at room temp reads 5.3.
Normally it reads 5.0

So, if I understand all this discussion, the strip reading 5.3 at room temp (means 5.0 at mash temp) is lower than you would want.  Have you ever experimented with adding chalk or baking soda (both of which I think would raise the ph) to get your reading into the 5.4 to 5.6 range at room temp?

2559
General Homebrew Discussion / Re: Recipe ownership?
« on: January 14, 2010, 02:43:48 AM »
Are we just talking about something like what I did with one of mine?

http://wiki.homebrewersassociation.org/PigHoleRobustPorter

2560
Equipment and Software / Re: Carboy Hauler
« on: January 14, 2010, 02:27:37 AM »
Yep, love mine also.  Will probably get another one just because I couldn't live without it if something happened to my first one.  ;D

2561
The Pub / Re: Name My Pub - Finals
« on: January 13, 2010, 09:12:28 PM »
I like "Reads Landing"

2562
General Homebrew Discussion / Re: cleaning
« on: January 13, 2010, 09:08:41 PM »
OxyClean, StarSan, and Barkeeper's Friend

2563
The Pub / Re: Haitian Earthquake
« on: January 13, 2010, 06:44:08 PM »
A travesty of unimaginable magnitude!  :(    Prayers to those affected.....

maybe you meant "tragedy" ?

2564
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 13, 2010, 05:08:19 PM »
The OP specifically asked for alternatives "rather than make a starter every time I'm about to brew".  Plus there are lots of other advantages to canning starter wort.

1. No need to do the mix-boil-chill hassle every time you need a starter.

2. No need to keep DME around.  When I used to handle that stuff, I could never avoid making a giant mess (plus it's expensive).

3. If you're culturing yeast, you've got "sterile" starter wort for the intial steps.  Boiling only gets you "sanitized" starter wort.

4. Gives you more to do with your pressure canner :)

and it's really not much hassle to mash up a small batch to get your wort collection started.  You don't even have to boil it - the pressure canner takes care of that.  Once you've got some jars canned up, then it's an easy thing to just bump your batch size up slightly each time you brew and can the extra for more starters.

2565
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 13, 2010, 04:49:48 PM »
Maybe the magnification is off and the "thing" is really...


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