« on: February 02, 2016, 05:58:20 PM »
Hops direct from Yakima area sells rhizomes so can ship to Washington st.
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Yep, that's what I'm thinking. The main challenge I need to really learn about is the draining wastewater without gravity. I probably need to pump it up to a drain pipe that goes to the septic system.I'm getting a bunch of woodworking equipment which will mean that I have to re-think my cellar. My girlfriend offered to give up her old art studio which is a finished room about 10X16. She has a better one with natural light now and was using it mainly to store supplies. So that will be the brewery and a section of my cellar currently storing brewing supplies and ingredients will be the shop.With that woodworking equipment you should be able to build a table or stand for that SS sink. DIY plumbing with plastic (cpvc) is easy and cheap. Plumbers = $$$.
My biggest challenge is running water. I have a big two bay stainless steel sink from a commercial kitchen I would love to install. Has anyone done this in a cellar themselves? I'm wondering if this would cost hundreds or into the thousands to have a plumber do. Does anyone know if this is a doable DIY? I don't know plumbing but I'm pretty handy and I understand pex makes it easier. I know it will require a pump to drain the sink. I would love to get a zymatic but maybe just a cobbled together electric system which would require an exhaust system which I don't know the cost of.
I pitched a package of Omega Lactobacillus blend http://www.omegayeast.com/portfolio/lactobacillus-blend/ in a quart of 1.032 starter wort. After 3 days at room temperature the pH is down to 3.48 (don't know the unfermented pH of the starter). The gravity is at 1.028 so about 12% attenuation. I can't make the full batch for a week or two. Should I put this in the fridge? It smells really wort-y and I am afraid of it spoiling.It's a starter right? Keep it undisturbed and room temp till pitch day then let er rip.
How long do you boil for? Any DMS worries?
I have done no-boil beers with zero DMS issues even with 60% pilsner malt.
Wort does not need to be boiled to kill vegetative cells. Vegetative bacteria cells start to die off at 140F. Ethanol does not boil below 173F at normal atmospheric pressure. One strategy would be to boil the wort, and allow it to cool to between around 100F and 110F before inoculating it with Lactobacillus. The temperature of the wort should be held at approximately 95F (35C) until it is sufficiently sour before raising the temperature to 160F. The Lactobacillus cells will be dead by the time the wort hits 160F.