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Topics - yso191

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Equipment and Software / Cutting the bottom off of a Better Bottle
« on: September 20, 2014, 08:30:28 PM »
I want to use an old Better Bottle carboy for a hopper on my new JSP grain mill.  Has anyone had any luck or have any advice on this? 

Honestly at this point I think I'd shred it if I tried cutting it with anything I have.  My best guess is to use a torch to cut the bottom off.

General Homebrew Discussion / S. cerevisiae, why do you hate Crystal malts?
« on: September 12, 2014, 09:05:33 PM »
I've noticed your tag line several times, and I'm just curious.  Knowing you the bit that I do, I'm sure you have a reason, and I'd like to learn what it is. 

I posted the question as a thread rather than message you because I anticipate that I'll learn something, and if that's the case other may as well.  Thanks in advance.

Questions about the forum? / Buttons don't work for me
« on: September 12, 2014, 05:33:09 PM »
I am sure this is due to a setting in Internet Explorer 11, but ever since I got a new computer the buttons above the box where I am currently typing this do not work.  For example I can't post an imbedded picture because nothing happens when I click the little Mona Lisa button above.

What setting do I need to change?


Zymurgy / iOS 5.1.1
« on: September 03, 2014, 07:36:45 AM »
The newly updated Zymurgy app (1.6) does not work on my old iPad with iOS 5.1.1 even though it says it is compatible with iOS 5.0 or later.

The app loads the login screen then dumps me back to the desktop every time.

Can I get the old version?

Yeast and Fermentation / Repitching slurry
« on: August 06, 2014, 10:10:46 AM »
It seems I am a little tardy in my research.  I brewed an IPA with Wyeast 1968 on June 5.  I collected the yeast from my conical by discarding the first hard packed yeast, then collecting about 1.5 cups of what came out next.  I then put it in a sanitized Mason jar and stored it in the fridge.

That is only 2 months but Mr. Malty has my viability at 10%.  I brew tomorrow.  How would you handle this?

Here is the slurry:

(I would imbed the pic but that button hasn't worked for me for some time)

Going Pro / Consistency
« on: August 06, 2014, 08:55:35 AM »
This is a topic I am curious about.  I keep hearing about and experiencing the tendency for small breweries to produce an inconsistent product.  What I never hear is why. What do small breweries not have or do which contributes to their beer being inconsistent?

Questions about the forum? / Certificate error
« on: August 01, 2014, 08:30:29 AM »
Today I got the message that the certificate for the form was expired.

Equipment and Software / Blichman Hop Rocket
« on: July 29, 2014, 12:56:05 PM »
I've owned my hop rocket for about a year and never used it.  Primarily because I didn't want to deal with scaling my recipe to account for the loss.  Anyway, I brewed a Black Brett IPA on Saturday and decided it was time to use it.

It will likely be the last time also for one reason: endless amounts of hop material in my plate chiller.  Other than that it worked as advertised.  I'll probably sell it.  I don't think it will work as a Randalizer either - I imaging keg quick disconnects would be constantly plugged.

So if you plan to use one, use an immersion chiller, or plan on LOTS of back flushing.  And yes, I used whole hops.

All Grain Brewing / Brett / Black IPA mash pH?
« on: July 23, 2014, 05:37:07 PM »
Saturday I'm going to brew a Black IPA which will be fermented with Brettanomyces Bruxellensis Trois - WLP644. 

I've used the Pale Ale profile in Bru'n Water for my IPA's, but with this one I'm thinking the Black Bitter profile as the SRM is 39.  I've targeted the mash pH at 5.37 rather than my usual 5.4 for an IPA because I don't want the IBU's to fight with the Brett character.

Do you agree with my thinking?

General Homebrew Discussion / Hop steeping process
« on: July 21, 2014, 03:50:12 PM »
I want to nail down my hop steeping process.  I use this primarily for AIPA's and APA's.

What I currently do is this: At flameout, dump the hops in the wort and immediately begin cooling the wort to ~170* (in my case using a plate chiller which gets it there in very little time).  Then let it sit for 10 minutes and run the batch through the chiller to the fermentation vessel.

I am uncertain if this is normative or in the category of 'best practices.'  What do you do/recommend?

Yeast and Fermentation / Yeast shock?
« on: July 17, 2014, 05:34:11 PM »
I usually brew Ales, and I usually have the yeast to the same temperature of the wort I pitch it into, but I'm wondering...

I have just brewed a CAP that I'm going to pitch yeast into this evening when the temperature gets down to fermentation temp.  My yeast is sitting in the fridge at ~34.  Will it shock the yeast to dump it into 54* wort?

Yeast and Fermentation / Wyeast 2007
« on: July 14, 2014, 08:29:02 AM »
I've only brewed one CAP to date, about a year ago.  So not overly familiar with this yeast.  I'm wondering about a typical primary fermentation time.  I've planned two weeks including 2 days for a D-rest.  I know it will be determined by the gravity readings, but I'm looking for predictions.

I'll ferment mid-temperature range at 52* and I followed BeerSmith's guidelines for a yeast starter.

Ingredients / German & Domestic Pilsner Malt: Difference?
« on: July 12, 2014, 04:36:11 PM »
The obvious is 15 cents per pound.  But beyond that what difference is there?  I'm brewing a Pilsner on Wednesday, and making my supply run, saw that the LHBS had both.  I went for the German, but now I am curious.

Beer Travel / Untappd
« on: June 17, 2014, 05:55:52 PM »
So who's on untappd app so I can friend you and we can see what we think of the beers we drink?

Equipment and Software / Conical Review
« on: June 13, 2014, 08:49:24 AM »
I have put half a dozen batches through my new conical now, so I thought I'd share what I have learned.
This ( is the one I bought for $374. 

First, the positives:
* As far as conicals go, a good price. 
* The welds are very smooth /sanitary.  I can't fault them on the construction.
* It is nice being able to dump yeast prior to dry-hopping & hops prior to kegging.
* Clean-up is a breeze.
* I don't have to worry about scratching plastic while cleaning
* I can re-use yeast

The Neutrals:
* My son-in-law is a pipefitter (welder) in the commercial food industry so I had him add leg extensions so that a 2 liter Erlenmeyer flask *just* fits under the bottom valve so I can harvest yeast easily.  I also had him weld a tri-clamp fitting on the lid so I can pump from the boil kettle through the plate chiller and into the conical which is sitting in the freezer/fermentation chamber.

The Negatives:
* My system losses have gone way up.  I used to brew 5.5 gallon batches to end up with a full corny keg.  Now I am at 6.5, and I'm not sure that is enough.  I have yet to get a full corny.  Dumping yeast & hops = dumping beer.
* Even with a racking arm I was plugging Quick Disconnects with hop material like crazy.  On the last brew I bypassed the QD completely and directly fed the beer into the 'Beverage In' tube with a plastic hose barb.
* There was a learning curve - which I did not expect.  I imagined easy peasy.  After 2-3 'Oh crap!' moments when beer or wort was shooting where it ought not, I think I'm done with that.
* The worst design aspect of this fermenter is the seal.  One really has to crank down on the wing nut to get it to even have enough seal to direct the CO2 to the airlock.  So when I go to keg I put a couple of pounds of CO2 into the top, it wont hold pressure at all.  So I go through a lot of CO2.
* I can't see the wort/beer level inside the fermenter.  This is the worst aspect of the conical to me.

If I had known this I may have stuck with my Speidel.  Not sure though - it is on the bubble.  At $53 each, one can buy 7 Speidels for what I paid for the conical, and they have none of the drawbacks stated above (except the scratching-while-cleaning fear).

But it looks cool. Which is something.

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