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Messages - bboy9000

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General Homebrew Discussion / Re: Mash temp and thermometer
« on: February 23, 2015, 05:01:41 PM »
I did some research (AKA Googling) and found a great thermometer made by CDN.  It's the DTQ450X.  It takes readings in 6 seconds and doesn't need calibration out of the box, though I tested it to make sure.  My friend who's a homebrewer likes it so much he bought one.  I like it so much I got one for my father for Christmas for barbequing.  Then, when brewing with the owner of my LHBS I noticed he had the same thermometer on his RIMMS system to monitor his mash temps.   I was devastated when I knocked mine into the flame on a gas range but at $20 I just bought another.  Here's the thermometer:

Yeast and Fermentation / Re: Interesting 1056 behaviour
« on: February 23, 2015, 04:51:46 PM »
Wyeast 1056 is BRY 96.  There's compelling evidence that BRY 96 is the Ballantine "beer" strain that was used at the old Schalk Brothers lager brewery on Freeman Street.

NRRL Y-7407 (Siebel BRY 96)
  Accession numbers in other collections: Lange 2
  Isolated from (substrate): BR, Beer pitching yeast
  Substrate location: Ballantine Brewery, New Jersey, USA
  Comments: ID from 26S renal partial sequences.
NRRL Y-7408 (Siebel BRY 97)
  Accession numbers in other collections: Lange 4
  Isolated from (substrate): BR, Ale pitching yeast
  Comments: ID from 26S rDNA partial sequences

Note:  G.W. Lange was the brewing scientist who deposited the cultures.

Mark, you've posted this several time in other threads and I find it extremely interesting.  So interesting I spent a couple of hours looking up information on the old P.Ballantine and Sons brewery this past weekend.  So interesting that I used Danstar Bry-97 dry yeast in my house ale I brewed Saturday instead of the ususal Wyeast 1056 (two packs rehydrated still lagging at 63F after 48 hours so I moved it to a room that's 68F).  I wish some graduate student would do some research and full DNA mapping on these yeast strains to determine where Schlak and Ballantine may have acquired these strains.

Yeast and Fermentation / Re: Interesting 1056 behaviour
« on: February 23, 2015, 04:45:26 PM »
greatly reducing dissolved O2 demands and reducing lag time upon stepping or pitching.  Reduced O2 demands at pitching preserves dissolved O2 for future yeast generations.

So how does that fare when the yeast continue to ferment at colder than normal temps as indicated above?  And if one is not stepping up a starter (which I do not often as I just make a large enough starter to begin with) then aren't we always providing the enough necessary oxygen for healthy wort aeration each time when pitching the yeast into your cooled wort?

As far as slow fermentation still occurring after chilling the starter I would bet the 02 demands would be lower with the lower temps.

Commercial Beer Reviews / Re: Me being a beer snob
« on: February 23, 2015, 01:04:59 PM »

Snobby enough?

No.  You need to have a handlebar mustache and fuss over a pumpkin peach ale to be a real beer snob.

General Homebrew Discussion / Re: Fun with Omaha steaks dry ice
« on: February 22, 2015, 10:36:10 PM »
Nice.  Great demo to discuss boiling point and density.

Extract/Partial Mash Brewing / Re: Do you strain your wort?
« on: February 22, 2015, 10:31:41 PM »
I wouldn't worry about straining  unless you have an IIIIPA.

Seriously though, I used to pour all of it into the fermentation bucket and now I siphon.  My beer is better but I doubt that is the reason.  Yeast management and fermentation temperature and techniques make more difference on the final product than trub from hops and break material.  I've considered using a hop spider but only to avoid getting a clogged auto siphon when transferring from brew kettle to fermentation vessel.  Nothing to do with beer clarity or quality.

Questions about the forum? / Ask The Experts
« on: February 22, 2015, 10:23:53 PM »
Maybe one on sours?

Noooooo.... not sours.....

Malty German lagers!

I want both!  Sours first though.

Ingredients / Re: Pale Ales and color
« on: February 22, 2015, 10:22:04 PM »
Switching to all grain lightened the color in my beers.  I use 10 lbs of 2 row and 1 lb of C-60 in my APA.  No other grains.  It's close to the color of an amber ale but is an APA.  According to Brewtoad it should be 8 srm.  The color chart indicates it about 12 srm which is the upper end of the color specs.  Not that I care because it tastes like an APA.

Kegging and Bottling / New Jockey Box
« on: February 22, 2015, 10:09:21 PM »
DO NOT fill the jockey box with  ice before pouring beer through the lines or it may freeze over.  Pour a beer every 15 minutes for the same reason. Always run a little beer through then add the ice.

Other than that, look up articles online to determine serving pressure.  Serving pressure depends on line length and diameter (and coil length if that's what you have inside).  I heard a lot of generalizations (serve at a higher/lower pressure because...) but I was able to run mine at my normal serving pressure.

Edit:  I have 50' 3/8" diameter SS cool and 8' of line with a Perlick 525 SS tap and room for another if I invest in another SS coil.

All Grain Brewing / Munich Dunkel Mulligan
« on: February 22, 2015, 08:19:30 AM »
All of this talk about dunkels makes me thirsty.  I need to go to local bar for a KC Bier Co Dunkel.  I'd like to brew one now too.  Let us know how it turns out Jim!

1-3 weeks in primary, but this is dependent on yeast and OG so wait until the gravity is stable for 3 days in a row.  No need for secondary.

General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 21, 2015, 11:56:20 AM »
No extreme weather in KC.  It's 45 and sunny.  Perfect day get my APA and Trois Saison brewed.

Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 21, 2015, 12:23:08 AM »

BN is awesome. Trust but verify though. Some stuff awesome, some stuff pulled out of thin air. (Qualifier, I have not heard the Sour Hour yet. But the others.... trust but verify)

Hell yeah Jim!  The BN is awesome!  I've learned as much from their podcasts as I have from here.  I'm not sure what you mean by pulling stuff "out of thin air" though.  Maybe in some early podcasts from 2005ish but that would be the same here.  The AHA forum is he best homebrewing forum around.  The BN podcasts are on the same level.

Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 21, 2015, 12:17:24 AM »

Thanks everyone!

slarkin712. it was a 3 gal batch and I had heard on the BN when they were doing a JP Bam Biere clone that JP dregs worked fast. I'm a believer!

Kyle told me that JP dregs are addressing and he was right.  1/2 G starter has a pellicle after a month.

Yeast and Fermentation / Re: Old yeast slurry
« on: February 18, 2015, 09:11:13 PM »
Thanks for the tip.  Dead yeast was definitely a concern I had.  Do you think one starter is enough or will it need stepped up?

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