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Messages - hokerer

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2551
Yeast and Fermentation / Re: Yeast Culturing
« on: January 13, 2010, 08:21:30 PM »
At least the loop is really small also.  You can get a lot of "loopfulls" of yeast off of one slant  :)

2552
Ingredients / Re: Correctly reading ph test strips
« on: January 13, 2010, 08:15:09 PM »
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?

2553
General Homebrew Discussion / Re: Recipe ownership?
« on: January 13, 2010, 07:43:48 PM »
Are we just talking about something like what I did with one of mine?

http://wiki.homebrewersassociation.org/PigHoleRobustPorter

2554
Equipment and Software / Re: Carboy Hauler
« on: January 13, 2010, 07:27:37 PM »
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

2555
The Pub / Re: Name My Pub - Finals
« on: January 13, 2010, 02:12:28 PM »
I like "Reads Landing"

2556
General Homebrew Discussion / Re: cleaning
« on: January 13, 2010, 02:08:41 PM »
OxyClean, StarSan, and Barkeeper's Friend

2557
The Pub / Re: Haitian Earthquake
« on: January 13, 2010, 11:44:08 AM »
A travesty of unimaginable magnitude!  :(    Prayers to those affected.....

maybe you meant "tragedy" ?

2558
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 13, 2010, 10:08:19 AM »
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.

2559
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: January 13, 2010, 09:49:48 AM »
Maybe the magnification is off and the "thing" is really...


2560
General Homebrew Discussion / Re: wort chiller
« on: January 13, 2010, 09:36:51 AM »
Sounds like you've already got the chiller, just need to hook it up to the sink?  If so, and assuming it has garden hose type connectors, you just need one of these...

http://www.northernbrewer.com/brewing/faucet-adapter.html

unfortunately, they're out of stock at the moment, but someone else probably has them.

2561
Equipment and Software / Re: water filters
« on: January 13, 2010, 07:14:20 AM »
chlorine filter on the water line coming into the sink.

First thing to do is check with your municipality supplying your water and find out if they use chlorine or chloramines.  Most these days are moving to chloramines.  If so, it means a much different filter than what will filter out simple chlorine.

Probably a lot simpler to just use Campden tablets - they wipe out both chlorine and chloramines.

2562
General Homebrew Discussion / Re: Pressure Canning Wort For Starters
« on: January 12, 2010, 06:25:56 PM »
1. What pressure level should I maintain and for how long?
I always give it 15 minutes at 15 pounds
Quote
2.  How full do I fill the jars?
I fill them to the bottom of the threads
Quote
3.  Is there anything else you need to add other than boiled wort?
I haven't but some people add yeast nutrient.  Might start doing that.
Quote
4.  How long have you kept it for?
Only been doing for six months or so so that's all the longer I've kept 'em

2563
The Pub / How appropriate is this
« on: January 11, 2010, 07:27:28 AM »

2564
Ingredients / Re: Correctly reading ph test strips
« on: January 10, 2010, 08:23:16 PM »
will give a reading that is about 0.3 lower than the mash's room temp pH.

So since that is room temp pH and mash temp pH is about 0.3 lower than room temp pH does that mean that the reading on the strip ends up being equal to the mash temp pH?  and it's the mash temp pH that we're targeting to be 5.2?

2565
Ingredients / Re: Correctly reading ph test strips
« on: January 10, 2010, 12:46:02 PM »
"I.e. the strips tend to report a pH reading that is about 0.3 pH less than what is determined with a calibrated pH meter"

Ok, got that part.  So above, when I read 5.8 with the strip, that really means 6.1?  Still leaves what do I do about the temp?  The ph at mash temp is supposedly 0.3 off from the ph at ambient.  Do I add or subtract 0.3?  Ultimately, I guess I want to find out how from the magical 5.2 I am so I can see which direction to adjust things, right?

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