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 - denny

Pages: 1 ... 542 543 [544] 545 546 ... 1179
8146
Kegging and Bottling / Re: Storing beer in a corny
« on: August 17, 2013, 08:32:19 AM »
Sorry. I will be force carbing. So I keg it now, I put it in the keezer and get it to serving temp in December, andd then carb?

Actually, you can carb it now of you want to, and you can even carb it warm.  I do that 99% of the time.

8147
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 02:36:53 PM »
How about preferences for a temp controller?  Johnson A419 or Ranco ETC-111000?


STC-1000

Is that Ranco?

8148
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 02:27:05 PM »
How about preferences for a temp controller?  Johnson A419 or Ranco ETC-111000?

8149
Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 02:16:47 PM »
wow Denny. moving up in the world huh?
I have heard that it will shorten the life of a freezer to run at higher than normal temps but I think that if you can avoid too many short cycles it will be fine. The fridge is a problem because every time you open it all the cold falls out. course you don't have to lift buckets into the fridge.

Yeah, getting tired of carrying buckets up to the house to out them in a tub of water.  Yesterday the water overflowed onto new carpet and it was kinda the last straw.

Whichever I use for fermentation, I don't imagine it being opened too frequently.  If I go for the freezer, I'll put empty buckets in it and pump the wort in.

8150
I think if you were to warm the sample up a bit you would start smelling it again.

Maybe, maybe not.  Yeast eats diacetyl.  Yeast eats faster at higher temperatures.  Therefore, yeast eats diacetyl faster at higher temperatures. ;)

For the rest of ya'll...

Carnac says, "Di ac-etyl!  Di ac-etyl!" with a sealed envelope on his forehead.  Rips open the envelope...

"What you say when your daughter's scumbag boyfriend proposes because he knocked her up."

Not a very good one, but a modest attempt.

Good enough!

8151
Yeast and Fermentation / Refrigerator or chest freezer?
« on: August 16, 2013, 01:41:07 PM »
Which is better for fermentation?  Will running a chest freezer at fermentation temps shorten its life?

8152
I'd bet a 12-pack that it's diacetyl.

You channelling Carnac the great?  ;)

You mean The Magnificent?

Yeah, that's it!  Thanks!

8153
I'd bet a 12-pack that it's diacetyl.

You channelling Carnac the great?  ;)

8154
I don't think DMS would show up later in the ferm like diacetyl does, so I'm guessing the assumption is a good one.

Yeah, but it might not necessarily be DMS, either.

8155
Ingredients / Re: Lactic acid to sour a Berliner
« on: August 16, 2013, 10:16:48 AM »
Dose a sample of the beer to your liking, then scale up the addition to the full volume of beer.

Dats what I would do!  8)

Yeah, that's my SOP.  Thanks for the help, everyone!

8156
So, OP, is it corn or is it butter?  Different things.

8157
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 03:57:35 PM »
I kinda gulped and thought "Let's find out".  I won that one...that doesn't always happen, you you always learn something!

8158
Yeast and Fermentation / Re: dark colored starter
« on: August 15, 2013, 02:41:12 PM »
I've had this happen a few times, and it was from the same bag of DME that I'd used when it didn't happen.  I can't tell you why, but it's never caused me a problem.

So you've gone ahead and used it?

Yep....how will you know of you don't try?

8159
Going Pro / Re: One year and Counting
« on: August 15, 2013, 02:39:42 PM »
Good on ya!  Couldn't happen to nicer people!

8160
Ingredients / Re: Lactic acid to sour a Berliner
« on: August 15, 2013, 02:38:42 PM »
Did you sour mash, boil, then add lactobacillus? If so, you could warm it up with an electric blanket/fermwrap to get the lacto going.

I'm sure there's a rule of thumb about how much acid to add to drop x pH points, but when I adjust sourness, I do it in a keg, one tablespoon/teaspoon at a time, until it tastes right.

Lacto has been added and the beer warmed, but it's not going as quickly as I'd like.  According to Jess Caudill from Wyeast, the lacto should have been added before the yeast in order to get faster action.  But that's hindsight....

Pages: 1 ... 542 543 [544] 545 546 ... 1179