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Messages - troybinso

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181
General Homebrew Discussion / Community college brewing class.
« on: August 02, 2013, 10:56:18 AM »
Has anyone here taught a community brewing class before? I would like to propose something to my local college but I am not sure where to start.

182
General Homebrew Discussion / Re: Hop varieties for a warmer world
« on: July 30, 2013, 07:10:09 AM »
Not sure if you have been to Yakima in the summer time, but moist is definitely not a word I would use to describe it. It is a very hot and dry desert. Lucky for the rest of use there are a couple of rivers there that help irrigate the plants.

183
Equipment and Software / Re: Looking for large Cleanup sink
« on: July 20, 2013, 09:16:20 PM »
Get a plastic utility sink and put a bottle washer on the faucet end. You can get most of the gunk out with a few sprays of warm water then a soak in your cleaner of choice. It works for kegs, carboys and bottles.

184
Beer Recipes / Re: English Pale Ale
« on: July 19, 2013, 08:16:06 AM »
I like WY1968/WLP002 for English pale ales/bitters. I think it is the defining flavor for the style, even above malt and hops choices. That being said, Maris Otter is another important element, and if you use it, you can probably skip the biscuit/victory malt addition. Finally, I like to get the roasted element from extra dark crystal malt (120+), but a touch of roasted barley will probably do the trick as well.

185
I counted 54 including one cider. Quite a few could be considered to overlap more than one style, (Smoked Imperial Bacon Stout for instance) but I only included that in one category.

186
The Pub / Re: Tumwater brewery resurrection.
« on: July 10, 2013, 12:08:12 PM »
"It's the water"

When I lived in Olympia they were making bottled water at that plant.

187
All Grain Brewing / Re: Wheat malt...poor extraction
« on: July 09, 2013, 08:09:12 AM »
Beersmith lists the potential for white wheat malt as 1.040 pppg. This is about 10% higher than the potential for the other base malts (1.035-1.037). I am not sure if wheat malt really has a higher extract potential, but it seems like that could be the problem.

188
Kegging and Bottling / Re: carbonating 2 beers on a single tap system
« on: July 08, 2013, 06:07:30 PM »
I prefer to have a manifold with shutoff valves, but all you need is this "t" plus a couple of clamps and some hose to get that second one carbonated. about $5 all told.

http://www.micromatic.com/draft-keg-beer/fittings-pid-SST-B2.html

189
Yeast and Fermentation / Re: Growing up a Lacto starter
« on: July 03, 2013, 07:20:00 AM »
I've made starters with Wyeast's Lactobacillus before. I chose a commercial version to be sure of what I was getting, and to try to control the process a little better. I did a three liter starter for one smack pack and kept it at about 100 degrees. After about 3 days it started to flocculate and fall to the bottom of the jar. I chilled the starter for two days and decanted the spent beer, and pitched this into 10 gallons of 1.056 beer. Same process - 100 degreees, about 3 days of activity, cool to 68, rack and pitch yeast.

190
Yeast and Fermentation / Re: WLP630
« on: July 02, 2013, 06:38:30 AM »
I chilled the wort down to about 90 when I pitched. I have a heat pad for back pain, etc. and my wife has a couple of heat pads for starting seedlings. I put those in between two carboys and then wrapped blankets and sleeping bags all around the carboys. I tape a digital meat thermometer with a long wire probe to the outside of one of the carboys and put some insulation around it so I can monitor temperatures. My basement temp was about 65 at the time and it kept things right around 100.

You said you picked up WLP 633, and I don't know what that is. The Berliner blend is 630, and the pure lacto is 677. If you are using the blend with yeast I would not start this high. If you are using the pure lacto then I would follow this plan.

191
Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: June 29, 2013, 07:54:16 AM »


Al B's ECY 01 Bug Farm

192
Equipment and Software / Re: Star-San Dependence
« on: June 24, 2013, 04:31:02 PM »
It seems like a good idea to switch it up, but I never do and haven't had a problem. Star-san is supposed to be good up to a pH of 3, and I have tested it right after mixing it up and it is real close to a pH of 2. I guess it is possible for the bugs to build up a resistance to a certain pH level, but it seems unlikely.

193
Yeast and Fermentation / Re: Help with Berliner Weisse
« on: June 19, 2013, 04:41:42 PM »
I just followed a similar procedure, but I had much warmer initial temperatures for the lacto. I pitched the lacto at about 90 degrees and held it there for three days. There was a typical looking fermentation and then the lacto krauesen dropped. I racked the beer off the lacto that had mostly fallen to the bottom of the carboy because I want to save it for another batch, and I pitched my yeast. The lacto took the beer from 1.056 to 1.032. Now the yeast has created another krauesen, I would expect it to get down close to 1.000, based on past experience.

I don't see how the beer can really continue to sour once the pH and alcohol get to a certain point. Brettanomyces is the one that will keep fermenting once the rest of the crew gets tired. If you are going to keg it, you won't get any more souring once you chill and carbonate it. Lacto just won't work in those conditions. I would wait a little bit to see if the krauesen falls and you get no more fermentation activity then chill and keg.

Anyway, in a couple of weeks I plan on racking again - half on sour cherries, half on raspberry puree.

194
Yeast and Fermentation / Re: Does this look like a pellicle?
« on: June 13, 2013, 05:41:57 PM »
Looks like krauesen (foamy yeast) to me. Pellicle wouldn't form within five days. Nothing to worry about.

195
Going Pro / Re: This explains it all
« on: June 12, 2013, 04:27:02 PM »
If only the narrator could talk a little bit faster.

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