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Messages - bboy9000

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136
The Pub / Re: AHA Forum
« on: December 14, 2014, 09:43:30 PM »

Huh, I was thinking...you mean this place takes moderation? 

Exactly.  I think being a moderator on this forum would be an easy job.  Even when things get argumentative it rarely gets personal.  Or maybe the moderators do such a good job I don't notice the bad stuff.  Regardless,  the AHA forum has been one of the best resources for helping me brew great beer.  Thanks to everyone here.

137
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: December 14, 2014, 09:23:55 PM »

Can you define your entire process for us S?  Ill try it, the only reason i was rinsing is because it was the most used method i could find instructions for.


One habit that all brewers should get into is the habit of wiping all pouring surfaces with a cotton ball soaked with 95% ethanol

So just spraying the surfaces with Star San isn't good enough? 

138
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 14, 2014, 09:16:18 PM »




I actually I prefer my current method of adding sugar at beginning of boil before first hops go in, mainly because it's a PITA to add sugar post boil.

Not a PITA to add it.  Just dump it in the fermentor.

139
Yeast and Fermentation / Re: Reusing yeast
« on: December 14, 2014, 09:11:32 PM »

Do you just pour the slurry into a sanitized container and store in the fridge?  How long will it be viable?  Do you wash it? 

https://www.homebrewersassociation.org/forum/index.php?topic=19850.0

+1

Reading the posts from S. cerevisiae convinced me to repitch more often.

140
The Pub / Re: Top places to retire
« on: December 14, 2014, 09:03:46 PM »
 I didn't see "nowhere" on the list.

141
Yeast and Fermentation / Re: when to add sugars in a high gravity brew
« on: December 12, 2014, 01:06:12 PM »
The one time I tried adding sugar to primary my beer reached 0.098 FG.  Granted this was one trial and I was also using WLP 072 French Ale yeast (a beast) so it wasn't a controlled experiment.

142
Kegging and Bottling / Re: Bottle cleaning
« on: December 03, 2014, 08:45:19 PM »
I too did as Jim does (I haven't bottled much since I started kegging over a year ago). As long as you rinse immediately after pouring it shouldn't take any scrubbing or much oxyclean or PBW.  I only had one infection and it was only in three bottles.  I got lazy and didn't inspect them like I normally did on bottling day by holding each bottle up to a light.  There was noticeable organic residue in the form of old dried yeast on those three bottles.

143
All Grain Brewing / Re: Adjusting a stout after kegging
« on: December 01, 2014, 10:33:06 PM »
I had a dry stout with an "ashy" taste a couple of years ago.  Jamils recipe.   Would adding bicarbonate also help this?

144
Yeast and Fermentation / Over-oxygenating?
« on: December 01, 2014, 02:39:57 PM »
http://www.brewangels.com/Beerformation/AerationMethods.pdf

I've posted this before but it's interesting.  As you all will see there were some limitations to the experiment and it didn't test using pure oxygen, but makes me question whether I even want to buy O2 aeration equipment, something I've been strongly considering lately.

Edit:  it does mention over oxygenation is bad but doesn't indicate what that level of oxygen saturation is.

145
Yeast and Fermentation / Re: How important is it to decant the starter?
« on: November 29, 2014, 10:01:15 AM »

If you decant the bulk of the starter wort first and to avoid pouring yeast down the drain then you need to either cold crash the starter so yeast go to sleep and settle out or let the yeast go to completion and then they floc out (this would take several days). Either way defeats the purpose of reducing the lag phase as yeast have to wake up again when pitched into your full batch.

This is another reason why I rarely decant, but I've done it both ways and they both work.  As long as you have good cleaning and sanitizing practices,  the lag time isn't a big deal.  I (like many homebrewers) have waited until the next day to pitch lager yeast so the wort would be at the desired temperature and have made excellent beer.

The other reason I rarely decant, other than what I stated in my previous post, is it allows me to decide to brew less than 24 hours in advance.  With my job it is often hard to plan a brew day enough in advance to chill a starter for decanting.  It's just easier for me.

146
Yeast and Fermentation / How important is it to decant the starter?
« on: November 27, 2014, 11:59:38 PM »
I pitch an entire 1.5L starter into 5.5 gallons of ale wort.  I try to time it so I'm pitching the starter when it's at high Krausen.  I start it 12-18 hours before the estimated pitching time.  This was recommended by a friend who got this advice from a brewer at a very successful craft brewery.  I do intermittent shaking without a stirplate.  If I'm making a light lager I chill and decant the starter because the size of an entire starter would significantly increase the volume in my fermentor and because I don't want the DME starter wort discoloring a wort made from Pilsner malt.

147
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 08, 2014, 07:23:15 PM »

Was doing an ordinary bitter but over shot gravity.  Luckily I had some extra EKG so now it's going to be a special bitter.

Happens to me all the time. Normally it is better than expected efficiency, but sometimes too much boil off.

Luckily it was better efficiency so I was able to add the extra hops to balance it out.  I don't do many session beers so I forget thy my efficiency increases with a smaller grain bill.  I need to take better notes.

148
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 08, 2014, 02:50:30 PM »
Was doing an ordinary bitter but over shot gravity.  Luckily I had some extra EKG so now it's going to be a special bitter.

149
All Things Food / Re: Smoked, fermented hot sauce
« on: October 26, 2014, 09:17:53 PM »
I'm really interested in this.  Seems so easy.  I can't get yogurt culture at LHBS.  I can get kefir cultures and cheese cultures.  Does anyone know how these would perform?

150
All Grain Brewing / Re: unfermentable porter
« on: October 07, 2014, 08:50:20 PM »
What does the film look like? Could you post a picture?

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