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Messages - denny

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8506
Yeast and Fermentation / Preparing the yeast
« on: March 21, 2013, 09:23:50 PM »
I'm going to be brewing an extract kit from NorthernBrewerer.com called Rebel Rye Porter.  I just looked at the instructions and is says: 

PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If
you are using dry yeast, no action is needed

The yeast they are talking about is Wyeast #1028 London Ale Yeast.  Does it really need "a few days"?  I thought all the yeast needed was to bring it to room temp and then allow a few hours before pitching.  As a new brewer I'm a little confused.  Help!

What is the OG of the recipe?  You may need to do a starter for the yeast if it's over about 1.040.

8507
I was thinking the same thing.

What if I brewed at a pizza place and hosted the charity event on site. Then gave away the beer. Aside from that if they wanted to donate some money to a charity they could.

There wouldn't be a quid pro quo but I have to imagine if they just drink the beer and don't donate they would feel really guilty;)

Or could the restaurant organize a brewfest every other week?

You should probably get legal advice from a lawyer rather than homebrewers.

8508
General Homebrew Discussion / Yeast nutrient
« on: March 21, 2013, 06:56:20 PM »
So I was at my local Brew and Wine Hobby store today to pick up some supplies and since I am planning on my first all-grain, I asked about yeast nutrient/energizer and both owners looked at me and kind of smiled and said, we have never used it and it.  They both said it was not necessary as the yeast would get all it needs from the grains being mashed.  So I didn't buy any.  But I keep asking myself, what harm would be it be to add a little nutrient/energizer to the pot.  Almost like baseball players using performance enhancing drugs...  after all, I want that yeast to over perform in that fermentor.  What do you all think?  Use it or not?

I started using it in the kettle a few years ago for the reason you mention...cheap insurance.  I think maybe it helps, but I can't say for sure.  I know it doesn't hurt and it's inexpensive to use.  In addition, since I've already got it, I add it to starters.  I rhink that may have more value even than adding it to the kettle.

Denny, are you using a nutrient or an energizer?  Brand name?  Thanks.

I use Wyeast nutrient.

8509
General Homebrew Discussion / Re: Boil Question
« on: March 21, 2013, 06:47:11 PM »
Hi Jim!  Good to see ya here!

8510
General Homebrew Discussion / AHA Membership
« on: March 21, 2013, 06:45:26 PM »
I was thinking of subscribing to Zymurgy and when I looked at the price for AHA membership that included Zymurgy, the forums, etc., I decide to join.  I'm glad I did as I have already received help from the senior members.  Well worth the price of admission.

Welcome to the AHA!  There are several members of the Governing Committee here on the forum.

8511
Going Pro / Air compressor
« on: March 21, 2013, 05:53:32 PM »
Speaking of canning, I just read that Sam Dams is going to cans.  Maybe you've heard.  They spent a million bucks developing a new can design that they're going to release to the industry without charge or royalties.  Can info at http://blog.samueladams.com/sam-can/

8512
General Homebrew Discussion / Yeast nutrient
« on: March 21, 2013, 05:48:05 PM »
So I was at my local Brew and Wine Hobby store today to pick up some supplies and since I am planning on my first all-grain, I asked about yeast nutrient/energizer and both owners looked at me and kind of smiled and said, we have never used it and it.  They both said it was not necessary as the yeast would get all it needs from the grains being mashed.  So I didn't buy any.  But I keep asking myself, what harm would be it be to add a little nutrient/energizer to the pot.  Almost like baseball players using performance enhancing drugs...  after all, I want that yeast to over perform in that fermentor.  What do you all think?  Use it or not?

I started using it in the kettle a few years ago for the reason you mention...cheap insurance.  I think maybe it helps, but I can't say for sure.  I know it doesn't hurt and it's inexpensive to use.  In addition, since I've already got it, I add it to starters.  I rhink that may have more value even than adding it to the kettle.

8513
You didn't mention what you use to sanitize your equipment with.  By any chance did you use bleach?  If you did use bleach, and with the fermentation temps at the higher end, you might be tasting chlorophenols (sp?), or some other phenols.  Does it smell/taste like band-aids?

I used Star San to sanitize everything.  I guess you could describe the taste as sort of like a band-aid.  In Tucson, AZ, it's hard to get ambient house temperatures much lower than the low 70s without completely cranking up the AC (and then having to suffer the consequences, as my wife will be too cold).  I guess this is saying I should invest in at least a small fridge with a temp controller.

Band aid is a red flag fro chlorophenols, which come from using chlorinated water.  You started with bottled water, but was your top off water from the tap?

8514
All Grain Brewing / Re: Brun Water question
« on: March 21, 2013, 01:55:08 PM »
I don't want to turn this into a "which is better" discussion, but I will say that in my case not having to use internet to access a program is a big plus.  Anything that's online only is a deal breaker for me.

8515
Of course, it's hard to tell with just a written description, but your fermentation temps are a bit too high and will cause harsh alcohol flavors.  The hop choice may be contributing to it, too.  I find Willamette to have a metallic taste and Fuggles to be "funky."

+ 1.060 Jeff.

8516
makes sense - I've read people doing it both ways. most comments I've read adding during fermentation, is related to attenuation or caramelizing. they add it during fermentation so the yeast attenuates well with the wort before additional workload of the sugars is added. since I'm not pushing a very big OG and my attenuation target is within range, I'd presume adding it up front wouldn't impact negatively.

It's not my experience that adding all the sugars in the kettle will have a negative impact on attenuation.  With a good pitch of yeast and good oxygenation I've had no trouble fermenting even my biggest tripels to the expected FG.

I know some people go for the additions in the fermenter, but for my money it's just more work.

+1.060 to all your points.

8517
Equipment and Software / Hoses....
« on: March 21, 2013, 11:14:00 AM »
I just blow through them to get the water out.  May be unsanitary, but I'm gonna sanitize them before use anyway.

8518
General Homebrew Discussion / Re: Whirlfloc and Fluffy Trub
« on: March 21, 2013, 09:14:19 AM »
So are you guys really worried about the clarity of your beer or what's the deal? I don't have clarity issues and I don't use whirlfloc or irish moss. I don't need every beer to be clear like a lager either. Enough cold time (a couple weeks) gives me a nice clear beer.
Or is there an actual flavor difference that using whirlfloc aids in improving? This all just seems like paranoia and OCD stuff to me.

I'm not gonna swear that using either IM or Whirlfloc makes a world of difference.  I have noticed that when I forget it the beer seems to take longer to clear.  But it still clears eventually.

I have CDO.....it's like OCD, but the letters are in the right order.

8519
All Grain Brewing / Mash-in
« on: March 20, 2013, 07:30:02 PM »
I add grain to water. I'm generally dumping 3-4 gallons of strike water into a 5 gallon round (and orange  :P ) cooler from my kettle, so this is really the only option for me. Otherwise I'd be afraid to kick up a bunch of dust when I dump in my water. I also think this gives me good control over doughballs since I can add my grain slowly while stirring.

Orange round coolers unite!!  ;D

It doesn't matter what order you use with a blue cooler....No dough balls!

AND 137% efficiency even with NO water at all!

8520
General Homebrew Discussion / Bottles Dimentions for NHC
« on: March 20, 2013, 07:29:21 PM »
Sometimes bottle size is really important for storage.

Good point. I'm used to other comps, I guess.

I know this started a few years back when entries started skyrocketing.  Everything needs to be a standard size in order to store all the entries.  But I don't know how much, if any, leeway there is.

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