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Messages - In The Sand

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46
Equipment and Software / Re: cleaning the wort chiller
« on: January 23, 2014, 06:17:28 AM »
This thread talks about cleaning chillers. From CFC to IC. https://www.homebrewersassociation.org/forum/index.php?topic=17949

47
Beer Recipes / Re: Basic Recipes help
« on: January 20, 2014, 06:51:42 PM »
There was an article a few months back in Zymurgy that talked about doing a nanomash to determine percentages of malts to use. I use this method effectively especially when brewing something new and it works quite well. The only thing you don't get from it is what the hops are going to add. But you can get a general idea of what taste you want in a recipe while adhering to the style guidelines.

48
Equipment and Software / Re: Can heater light bulb alternatives
« on: January 20, 2014, 06:47:27 PM »

You have to know the one sheet method though.





Save center punch for cleaning under fingernail


I'm officially disturbed...

49
Beer Recipes / Re: Basic Recipes help
« on: January 20, 2014, 02:53:01 PM »
I use Beersmith. It has beer style guidelines per BJCP. Google is your friend for hop varieties and descriptions. But really the only way to know if the beer is going to be good is trial and error.  You'll make good beer from your own recipes.  It's not that hard. I don't think I've ever made a bad beer. Just make sure you try a commercial example of a style that's new to you before brewing it (I learned the hard way with a Saison).

50
Equipment and Software / Re: Blow off tube odor
« on: January 20, 2014, 02:48:13 PM »
Why not just discard it and use new tubing?

51
Equipment and Software / Re: Can heater light bulb alternatives
« on: January 20, 2014, 01:57:07 PM »

I really like this, it's worked great for a couple years now.

ceramic reptile heat bulb

This is what I use.

52
Equipment and Software / Re: Plate Chiller and Hops
« on: January 20, 2014, 11:13:21 AM »
I use a Blichmann Therminator and made a hop stopper with some mesh I purchased from McMaster Carr. I've never had any issues with my chiller clogging. I don't really like my hop stopper because I can tell it is going to have a shelf life. I was toying with the idea of using a false bottom type design with a small enough mesh size to catch pellets. I use a keggle and I thought maybe I could cut the mesh round and then down the middle and add hinges so I could squeeze it down into the keggle. If my imagination works right, I may be able to rest it down in the beveled out part of the keggle that sits a good 8" or so above the keggle bottom. This would give me the most possible surface area. What do y'all think?

53
Yeast and Fermentation / Re: Starter Timing
« on: January 18, 2014, 03:12:04 PM »
It was at high kraeusen at about 15 hrs. Perfect for when I wanted to pitch. However something weird happened that hasn't happened to me before. I have a 2L flask and I usually just put foil loosely on top. Well it blew out the top. Does that mean my stir plate wasn't working properly or maybe the stir bar wasn't in the right spot?

54
The Pub / Re: The BEST "Best Beer in the World" list!
« on: January 18, 2014, 11:03:19 AM »
Agreed 100%

55
Yeast and Fermentation / Re: Wow!
« on: January 17, 2014, 08:11:07 AM »

The primary  fermentations are done in 3 days, which is fairly typical for ale breweries.


3 days!! Wow! I'm trying to figure out how to get from grain to glass the quickest while keeping the beer's character. Sounds to me like you get quicker fermentation when you reuse yeast.

56
Equipment and Software / BeerSmith 2 & Inventory
« on: January 17, 2014, 08:02:22 AM »
Thinking about upgrading from 1.4 to whatever the latest version is.  Anybody using it?  I really would like it if when you brew something it automatically removes the ingredients you use from your inventory.  I have probably 175 lbs of grain and around 15 lbs of various hops and I don't always remember to remove what I use from my inventory after I brew.

57
Yeast and Fermentation / Re: Starter Timing
« on: January 16, 2014, 01:12:30 PM »
If the vials are fresh, you don't really need to increase cell count. Assuming this is a 5-6 gal batch, you'd want around 250 billion cells versus around 200 billion in two vials.

To activate the yeast, I'd just boil and chill a liter or so of tail runnings and get that on the stir plate until you're ready to pitch.

It is a 11-ish gallon batch.  I plan 12 to account for what the hops soak up, OG sample, and what we run off out of the lines with sanitizer.

The vials will be in today so I'm sure they're fresh.

58
Yeast and Fermentation / Starter Timing
« on: January 16, 2014, 09:06:26 AM »
I know there are two schools of thought on when to pitch starters, but for the sake of this topic I want to pitch my starter when it is at high kraeusen.  I'm using two new vials of WLP001 to pitch into a 1.066 IPA (slightly underpitching I know, but I don't have a large enough flask to do bigger and don't want to buy another vial of yeast).  I plan to make the starter using 200 grams of DME to equal a 2 Liter starter.  Starter will be on a stir plate at around 67*F temperatures.  Do you think it will be at high kraeusen within 24 hours?  I use this technique from JZ's Yeast book.

EDIT:  And will it have enough time in 24 hrs to reproduce to close to the amount of yeast I'll need?

59
Yeast and Fermentation / Re: Hydrating US-05
« on: January 15, 2014, 01:08:40 PM »
I vote for sprinkle without hydrating. I've tried both ways, and my sprinkle batches are every bit as good as my hydrated ones. I've stopped hydrating for simplicity's sake.

+1  Although now I've started using liquid yeast, making starters, and rinsing and reusing yeast...so simplicity went out the window a while back.

60
General Homebrew Discussion / Cold Crashing
« on: January 12, 2014, 03:12:48 PM »
I typically cold crash for about 3-5 days before I keg my beer and have been toying with the idea of skipping the cold crash altogether.  My reasoning is that the beer is usually pretty clear at fermentation temperatures and I'm going to let it sit for a few days at 35-38*F in a keg before drinking or serving it.  Usually I have to scrap the first pint anyway because of the settled out yeast.  Any thoughts on the advantages of cold crashing compared to just doing it this way?

As always, thanks.

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