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Messages - philm63

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136
General Homebrew Discussion / Re: Anyone receive their copy of IPA yet?
« on: September 11, 2012, 04:54:09 PM »
Ordered it as soon as the email hit my Inbox - I thought they said it was going to ship out on the 5th! Nothing in the mailbox yet. Brewing an IPA this weekend - was hoping for some last-minute tips...

137
General Homebrew Discussion / Re: BJCP On-Line Exam - did you finish?
« on: September 11, 2012, 12:15:18 PM »
Wow - now THAT's what I call a well rounded answer! Thanks guys.

138
Yeast and Fermentation / Re: Starter question...timing
« on: September 10, 2012, 06:26:37 PM »
When using a stir plate, I've noticed that the starter goes from mostly transparent to milky within 12 hours or so, then after 24-36 hours I start to see chunks (floc) swirling around telling me the party's over and it's time to crash.

Letting it ferm out for at least 36 if not 48 hours lets the energy stores build back up in the yeast cells making for a healthier pitch come brew day. Remember; it's not the total number of cells that matters most, it's the health of those cells that will make for a happy fermentation.

139
Yeast and Fermentation / Re: When to Start My Starter
« on: September 10, 2012, 06:14:36 PM »
If the starter volume is much more than 5% of the batch volume AND you've used a stir plate, there's a good chance of introducing off-flavors to your brew should you pitch the whole enchilada.

Not being crazy about stepping (extra handling = higher risk of contamination) if it works out that I can get away with a 1.5 - 2L starter then that's what I'll do, and I'll let it ferment out for 48 hours on the stir plate then crash it for another 48 hours in the fridge. I'll decant the morning of my brew and let it come to pitching temp (usually a couple of degrees F lower than my final wort chill temp) and hold it there in a water-bath until it's time to pitch.

It's Monday night and there's a fresh 2L starter on my stir plate in the ferm fridge at 70F as I type, and it's getting pitched this Saturday afternoon.

140
General Homebrew Discussion / Re: BJCP On-Line Exam - did you finish?
« on: September 10, 2012, 05:18:43 PM »
If I may so inquire; what is the fee to take this on-line test, and what would you say is the minimum required level of understanding (how many months/years brewing or batches brewed, how many books read, how many beers tasted, comps, etc.)?

141
Extract/Partial Mash Brewing / Re: First Batch
« on: September 09, 2012, 05:47:50 PM »
First batch was brewed inside as well and although I don't really mind the smell too much, it's something I could do without, so the propane burner was the next logical step and out to the garage it went. Besides; going to full-boil with my extract brews pushed me in that direction anyway - my stove couldn't handle a full-boil - win-win!

Luckily my wife also doesn't mind the smell - she brews every other batch, my partner in crime, so to speak. Keeping it out of the wind, even in very low temperatures, shouldn't be a problem for propane - never had one freeze-up during winter BBQs, but then again; I've not yet brewed in my garage during the winter months so I guess we'll see...

142
Extract/Partial Mash Brewing / Dry-Hopping with Pellets - Cold-Crashing?
« on: September 09, 2012, 03:44:44 PM »
Can I cold-crash my IPA to get the dry-hop pellets (bits and pieces) to drop out without dropping too much yeast (I may bottle-condition this one)?

I plan on racking to secondary after a couple of weeks in on the cake where I'll add a couple of ounces of hop pellets and let 'em sit for a week before bottling. Question is; can I drop the temp low enough to get the hops to settle out without causing too much yeast to also drop out? Is so, what is a good temperature to shoot for here?

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