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IIRC, you can make and pitch a started in as little as 18 hours, according to "Yeast" by White and Zainasheff. "Most starters ... reach their maximum cell density within 12 to 18 hours.Low iunnoculation rates and low temps can extend that time out to 36 hours or more, but the bulk of the growth will be complete within 24 hours." Make it now, pitch in 24 hours.
I always thought it came from homebrewers wanting to do what commercial brewers do. In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure.
This was my understanding as well.
I also have another Safale US-05 coming either Friday or Monday with some ingredients I got for a DFH 90 Minute so I could always add some of that when it gets here. I would wait for that to come but tomorrow is the best day for me to brew because of work.
One of the reasons i use a secondary is that apperantly your beer can pick up some weird flavors off the yeast cake on the bottom, although i don't know if this is true lol.
This is one of those theories I mentioned earlier that do not hold true.
In my experience, and many others, you can leave the beer on the yeast for an extended period of time with no ill effects.
This theory originated from older homebrewing days where people throw a pack unhydrated dry yeast right into the beer. Knowing that doing that instantly kills 50% of the yeast, thats quite a bit of dead stuff at the bottom immediately. Pitching enough properly hydrated dry yeast or fresh liquid clean liquid yeast nullifies this issue.
There is an article in it on no-sparge brewing by Louis Bonham that may help Nateo with his project. I believe he compared no-sparge to decoction brews.I would be happy to help.
BJCP National judge, sometime lager brewer. Big beer lover.
Anyone have a copy from this? http://www.brewingtechniques.com/library/backissues/issue6.4/index.html
I have that issue, what do you need?
Thank you Drew
that sounds about like I expected.
So it sounds like someone smarter than me needs to decide on a maximum that can be handled in one day and work backwards from there. Or are you saying we are already at that number?
I am brewing the MoreBeer! Pliny the elder extract clone tomorrow. Very excited to give this beer a try! When I ordered it I forgot to get two packs of Wyeast American II yeast. I don't have the means to make a starter at this point. I do have an extra Safale US-05 that I could use along with the Wyeast or should I just use the Wyeast? I will be keeping this in my primary fermenter for 2 weeks and then transferring it to the secondary for dry hopping. If I use the two yeast packs do I have to worry about blowing the lid off my fermenter? I could just make a blowoff tube with my siphon tube. Any help would be greatly appreciated!!
I agree, make a starter if you can. Yet, I've heard from several people that US-05 and Wyeast 1056 are the same strain, so maybe you could just pitch both and be OK. You may want to check w/ a yeast calculator like http://www.mrmalty.com/. I've never done this before, so I couldn't tell you exactly how it would turn out.
As for transferring to a secondary to dry hop, you can skip this step. Just throw your dry hops into your primary. I dry hop my pale ales and IPAs in my primary all the time and they come out great. I usually go 2-3 weeks then dry hop for 5-7 days and keg after that.
Yea I have read that they are the same strain as well so that is why I was wondering if it would be OK. I will give it a try and see what happens. Next order I make (No LHBS) I will make sure I get the necessary equipment for a starter. The main reason I will be switching to secondary is to free up my primary fermentation bucket for my next beer (Summer Wheat IPA). Thanks for the help guys!
The husks in your crush look to be fairly in tack. It looks good to me.
My understanding about shredding the husks too much is that it can cause problems in your mash by not setting up a good filter bed or a stuck mash. And the small pieces can cause more tannin extraction. I've never seen the tannin thing myself but that doesn't mean it doesn't happen. I have had some serious stuck mashes over the years.
Denny- Do you think it's my mill, or operator error?
When I was dry-crushing the grain, I was getting lots of shredded husks. Conditioning helped, but I was still getting a fair amount of broken husks. Conditioning + double grind gives me mostly intact husks.
I like this everyone-gets-an-entry stuff.
Sure there are more than 30K members, but until the last couple years it hasn't filled up, so there's plenty of history of less than 10% of the membership participating.
I like the max 5 entries per day stuff too. It won't help with the explosive growth of the competition/hobby for more than a couple years but it's a start.
And as for the GABF "members-only" stuff, that makes way too much sense; stop that crazy talk!