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Messages - troybinso

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31
Yeast and Fermentation / Re: Brewery Yeast
« on: March 04, 2016, 11:03:29 AM »

I had an offer to have a "mason jar of yeast" given to me by a local brewery. Sounds fun, but not sure how I'd store it, use it, etc. Any thoughts are welcomed!

When I do that, it's for immediate use.
Regarding the quantity, would a mason jar be overkill in a 5 gallon batch?

Depends on the size of the mason jar.

Put it in the fridge until you are ready to use it, and you will probably need just a little bit. Maybe 100ml.
Think about how much yeast is in a smack pack or vial.

The yeast you are getting will be a thicker slurry and should be healthy and active.

32
All Things Food / Re: Growing food - The Garden Thread
« on: March 02, 2016, 09:42:54 PM »
I'm slightly sore: hauled in a yard of rich sandy garden soil and topped off 3 rickety beds. A full bed-load that took 6 trips in the wheelbarrow. Picked up one of those giant blue 2-wheeled barrows at lowes on sale- $109 last spring. Would have been 10 loads in a regular wheelbarrow.

Have my onion sets and carrot seeds. Hopefully I can get some romas in the ground in the next couple weeks.
Why bother with romas? The ones in the store taste pretty good. I like to focus tomato planting on good slicing tomatoes you can eat raw. Those are the kinds that just don't make it to the grocery store.

33
Ingredients / Re: Vitners Harvest Purees
« on: February 20, 2016, 12:51:44 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?

34
By the way, I had also made a starter with a really old smack pack of WY5335 Lactobacillus. It ended up smelling exactly like nail polish. Really intense.

I got a fresher pack of Wyeast and tried again and it worked great. Pitched both starters in a blonde wort and it took right off. pH of 3.30, and then I blended with the same wort that was fermenting with 5 different strains of Brett plus some Sacch trois. Split that and have raspberry puree in one and apricot puree in the other.

35
Yeast and Fermentation / Re: Gigayeast GB110 temp
« on: February 19, 2016, 01:23:30 PM »
If you are going to be fooling around with lacto primary fermentations, you should probably get a pH meter. Reliable way to measure the fermentation.

36
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:44:42 AM »
Hm, I haven't heard of that, so I'm not totally sure. I did just a real quick Google search and wasn't able to find anything about a hop quarantine this year, but I'm not sure how reliable that is.

It's set up to protect the three primary hop growing states for the most part as hops account for millions of dollars to those states economies.  Unfortunately, there have been a few instances where 'dirty' planting stock was sent from PNW to folks establishing new farms in the east in recent years.  http://usahops.org/index.cfm?fuseaction=news&pageID=2

There is a worry that powdery mildew could kill the plants. Entire hop growing regions have been destroyed by disease in the past.

37
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 03, 2016, 08:39:45 AM »
Hops direct from Yakima area sells rhizomes so can ship to Washington st.

http://www.hopsdirect.com/rhizomes/

Oh wow, that farm looks really awesome. I might have to make a trip out there and check out their farm!

Have you purchased from them before?

I did buy some rhizomes from them a few years back. There were a few duds, but mostly they came up healthy and strong.

38
Hop Growing / Re: Best source for hop rhizomes in Washington state
« on: February 02, 2016, 05:58:20 PM »
Hops direct from Yakima area sells rhizomes so can ship to Washington st.

http://www.hopsdirect.com/rhizomes/

39
All Grain Brewing / Re: All Grain Starter Wort fail
« on: January 31, 2016, 09:41:23 PM »
I have a 10g system. Sometimes I plan a recipe to take out about 3 gallons of wort to put in the pressure canner. Nice to have some ready made starter wort in mason jars.

40
General Homebrew Discussion / Re: Oxidation - Mitch Steele
« on: January 27, 2016, 02:29:03 PM »
Hoppy beers definitely oxidize quickly. I picked up a random assortment of IPA bombers from various local-ish breweries (within 250 miles) and every single one of them had significant oxidation/aging problems.

41
Ingredients / Re: Leftover/Spare Hops. What to do?
« on: January 18, 2016, 07:38:06 PM »
I would probably just use them for bittering. You're better off not trying to squeeze some aroma hops into a recipe that don't fit just because you want to use them up. Now if you have hops that are what you want for aroma/flavor, then you might as well create a recipe that uses them since you have them on hand.

42
Pimp My System / Re: Cellar Brewery
« on: January 12, 2016, 06:01:49 PM »
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.
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.
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 = $$$.
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.

You'll need a sump hole and a sump pump under the sink to connect to the sewer/septic. I would feel pretty confident getting the hole and the pump plumbed, but I wouldn't connect to the septic myself. I'd feel better spending the 100-200 bucks for that part to get a licensed plumber in there. You really don't want to deal with a septic issue.

43
Kegging and Bottling / Re: Keg PSI
« on: December 31, 2015, 08:26:21 AM »

44
Kegging and Bottling / Re: Long Draw System CO2 Question
« on: December 29, 2015, 10:15:17 PM »
Pretty sure he meant larger (diameter ) lines.

How long do you have between the beer and the tap? 20 ft? 50 ft? You don't necessarily need beer gas, but it depends on a few basic things.

Beer temperature, co2 pressure, line length and line resistance.

If you can supply us with all of this info I am sure we can help you pour a perfect pint.

45
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.

Can I decant and step up the starter?

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