Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - troybinso

Pages: 1 ... 4 5 [6] 7 8 ... 30
Its these places that don't get physically scrubbed that might be harboring critters and protecting them from a quick coating of star san.

It does not matter how well one cleans when the microbe is yeast or mold.  Star San cannot kill these microorganisms due to its mode of action.  Dodecylbenzenesulfonic acid (the active ingredient in Star San) kills via attraction to positively charged cells (hence, the anionic part of acid-anionic).  Once inside of a bacteria cell, the surfactant goes about wreaking havoc on cellular function.  Yeast and mold cells are negatively charged; therefore, Star San is not effective against these organisms.
Doesn't the physical action of cleaning do a pretty good job of cleaning off yeast and mold? I would think that the cleaning is at least as important as the sanitizing. Also, even though starsan doesn't kill yeast and mold, doesn't the physical action of rinsing with the liquid knock the yeast and mold off? I have no idea if this is true but it sure seems like it would help.

Yeast and Fermentation / Re: Increasing Apparent Attenuation
« on: October 13, 2015, 07:35:34 PM »
Just use WY3711 French Saison yeast.

You can give it just about any wort you can make and ferment somewhere between 64F and 84F and you will get 90%+ attenuation. I recently brewed a beer with this yeast that had a 1.042 starting gravity and 5.5% abv.

Hey Brulosopher,

please do an exbeeriment with mash temps. I would bet that one beer mashed at 148 and another at 158 would be indistinguishable to most tasters. Malt bill and yeast choice are far more important factors in attenuation than mash temperature.

The Pub / Re: Lone Star Bock
« on: September 27, 2015, 07:15:50 PM »
Never had the beer. Love the write up

Yeast and Fermentation / Re: Mold in Secondary
« on: September 24, 2015, 08:37:12 PM »
It looks like a pellicle to me - and not mold. Not that it is better news for you if aren't expecting a pellicle from some sort of microbe that wants to help ferment your beer. What are the details on your beer recipe?

I would suggest giving it a taste to figure out how far the flavor has deviated from what you would expect. If it tastes really gross then you are probably looking at dumping it. If it tastes good, I would just chill it and keg it. Keeping it cold will minimize any flavor change from the foreign microbe.

You probably need to take a close look at your sanitation for future batches.

Beer Recipes / Re: Green wild hop APA
« on: August 31, 2015, 08:24:57 AM »
I would save all of the green hops for the end of the boil and use something with a reliable alpha acid to get whatever bittering you want.

Yeast and Fermentation / Re: British Ale Yeasts
« on: August 27, 2015, 08:46:33 PM »
Wyeast 1469 West Yorkshire is my current favorite. Just the right combination of flavor contribution, attenuation, and clarity. Great for bitters and more reliable/less finicky than WL002/WY1968.

Beer Recipes / Re: new/trendy hop varieties in and I.S.A.
« on: August 19, 2015, 12:03:07 PM »
I agree that it would be a fun experiment to try a single hop version for all of these beers, but in my experience, single hop beers don't turn out as well as a combination of hops.

Also, I don't have enough time to do four separate brew days.

Beer Recipes / new/trendy hop varieties in and I.S.A.
« on: August 19, 2015, 08:04:15 AM »
I am looking to make and India Session Ale with a bunch of late hop additions and I can't decide which hops to blend to really blow out the tropical fruit aroma some of the newer hop varieties offer. Here are some of the hops I might be interested in using.

El Dorado

I would be willing to blend in any of the following hops as needed to round out the aroma:

Citra, Amarillo, Simcoe, Centennial, Cascade.

Any suggestions?

General Homebrew Discussion / Re: Phenolic Feedback
« on: August 17, 2015, 05:04:40 PM »
Are you using Star San as your only sanitizer?  Star San does not kill wild yeast.

How does Star San differentiate between wild yeast and "domesticated" yeast? Or better put, how does wild yeast avoid being killed off by Star San?

General Homebrew Discussion / Re: Controlling sourness
« on: August 17, 2015, 08:07:29 AM »
Lactic acid to taste post-fermentation.

General Homebrew Discussion / Re: Phenolic Feedback
« on: August 16, 2015, 09:21:51 AM »
Phenolic off-flavor is frequently caused by a wild yeast contamination.

All Grain Brewing / Re: Kentucky Common & Apple?
« on: July 18, 2015, 09:20:04 PM »
Hi all - I'm looking into brewing a Kentucky Common and was thinking about adding apple flavor/essence and maybe cinnamon. Will this style work with apples and maybe cinnamon? Or should I do this with a Porter instead? Thanks and happy Friday!

Sent from my iPhone using Tapatalk

No offense, but it sounds like you haven't really thought this through.  You should have a solid idea if the base beer first and THEN think about what you can add to enhance it.  It kinda sounds like you've decided you want to use apple and cinnamon and you just want to shove 'em into some beer.
Why do you say that you should have a base beer first and then add stuff to it?

Equipment and Software / Re: Grain Mill Stand
« on: July 18, 2015, 07:51:10 AM »
I cut a hole into a piece of painted plywood and attached the mill to the plywood, lining up the holes. The I just set the whole thing on a clean 33 gallon garbage can. No dust at all.

Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 15, 2015, 09:31:30 PM »
Lacto  won't survive a soak in 180+ water.

 Any bucket or plastic part that has been contaminated with an undesirable yeast or bacteria can be sanitized. It might not be worth your time or effort, but it is possible.

Pages: 1 ... 4 5 [6] 7 8 ... 30