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Messages - In The Sand

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61
The Pub / Re: What's the best hangover cure?
« on: January 01, 2014, 12:39:53 PM »
A scoop of yeast slurry the night before...or something like that. Read it once before but I was drunk and don't remember.

62
Equipment and Software / Re: Organization
« on: January 01, 2014, 06:53:13 AM »
Awesome. Thanks Drew.

63
The Pub / Re: Whiskey
« on: December 31, 2013, 09:01:03 PM »

Whiskey = Instant heartburn for me. I wish I could enjoy it, my brother is a huge whiskey fan and would like to join in.

Me too. I just power through it though. Whiskey's just too damn good.

64
General Homebrew Discussion / Re: Yeast starter
« on: December 31, 2013, 08:56:55 PM »

As Mader pointed out though your really, really rushing things for a starter if you want to brew tomorrow.  If your supply is close I'd just go get another smack pack or two and enjoy your evening without fussing over a starter.

+1 For a good starter there are two lines of thought. You can pitch it when the starter is at high kraeusen or let it ferment out, cold crash, decant the beer, and pitch the slurry. Either way, it ain't gonna work for tomorrow. Unless you go get another smack pack and just pitch the two packs without the starter.

65
The Pub / Re: What's everybody drinking for New Year's Eve ???
« on: December 31, 2013, 08:54:00 PM »
New APA I hopped with Centennial and Summit. Quite tasty!

66
Equipment and Software / Re: Organization
« on: December 31, 2013, 09:07:27 AM »



Panoramic shot of the basement. Garage still needs to be worked on desperately.

What do you have your grain stored in?

67
General Homebrew Discussion / Re: Final gravity and moutfeel
« on: December 30, 2013, 12:40:18 PM »
+1 to all of the above, especially CO2 vols.

68
I go from kettle to pump to plate chiller to O2 to fermentor.  You should be able to go from 200+ *F to pitchable temps in about a 3 ft distance.  Obviously this will depend on the temp of the water going into the water port on the plate chiller.  In the summer I'll use prechilled water which I accomplish by submerging my IC in an ice bath.  Remember you can control the temperature by the flow rate, so make sure you have a ball valve on the outflow side of the pump so you can slow it down.

69
The Pub / Re: Beer menu
« on: December 29, 2013, 09:34:57 AM »
Lol! Sounds about right!

70
Yeast and Fermentation / Re: Harvested Yeast Question
« on: December 29, 2013, 06:23:07 AM »

How much of a lag should I expect for one week old harvested yeast that was pitched without making a starter?  Usually I'll see blow off within 12-18 hrs when I make a starter. It's been about 16 hrs and I pitched with the yeast and the wort around 68-70 F.  BTW mrmalty said I needed about 300 ml of slurry for my 12 gal (adjusted for various reasons) batch so I pitched about 175 ml in each 6 gal carboy.

16 hours is nothing to worry about. Next time I world pitch a bit cooler though, like around 64 or lower. When those yeast take off the temp us going to jump right at the wrong time for off flavor development. Give it some time.

Thanks Mort. I'm in Florida and this is the first winter I've used my plate chiller so the pitching temp fluctuated between 62-76 F as we tried to get things dialed in. The fermentation chamber is about 62 F which may be the reason for the slow start. White Labs suggests 68-72 F until fermentation begins so since this was harvested white labs I just stuck with the same guidelines.

Btw, nice kraeusen at 36 hrs with fermentation fridge at about 62 F.

71
Questions about the forum? / Re: wierd quirks
« on: December 28, 2013, 10:39:04 AM »

Trust me, you don't want to be me. Just go engaged and I am already stressed over the cost of a wedding. Non-banquet room Northern California venues average $10k for 100-120 people.

You should elope and buy a nice 1-2 bbl electric brewhouse.

72
Yeast and Fermentation / Re: Harvested Yeast Question
« on: December 28, 2013, 07:08:52 AM »
How much of a lag should I expect for one week old harvested yeast that was pitched without making a starter?  Usually I'll see blow off within 12-18 hrs when I make a starter. It's been about 16 hrs and I pitched with the yeast and the wort around 68-70 F.  BTW mrmalty said I needed about 300 ml of slurry for my 12 gal (adjusted for various reasons) batch so I pitched about 175 ml in each 6 gal carboy.

73
Questions about the forum? / Re: wierd quirks
« on: December 26, 2013, 12:17:48 PM »
I tried to post a new topic a minute ago and it told me I wasn't allowed to post to that forum, so I hit the back button and retyped everything in again.  This when it posted it I was logged in as someone else...
I don't want somebody else getting credit for my post! How am I ever supposed to make it to "Official Poobah of No Life"???? :o

74
Equipment and Software / Organization
« on: December 26, 2013, 12:14:57 PM »
I'm going to make good use of my vacation time and get the garage/brewery organized.  While I like the idea of organization, I have to admit I'm not very good at it.  This causes me to get frustrated very easily when I'm brewing or kegging.  If you care to share, please post some inspirational pictures of your brewery organization.  All suggestions are welcome.  Thanks!

75
Kegging and Bottling / Re: Starting to bottle only
« on: December 25, 2013, 06:26:48 AM »
Why cold crash if you're bottle conditioning? I've never bottled before but if I did I think I'd just ferment out and then bottle, leaving enough yeast in suspension to eat up the priming sugar. If you're worried about clarity, won't the yeast just settle out in the bottom of the bottles when you put them in the fridge?

As far as doing it without oxidation, you've seen the way I keg. Why not bottle the same way with a CO2 push (unless you already sold your CO2 bottle). I use a ported carboy cap with a small pickup tube going down into the carboy, a tube going out, and another tube going in the second port on the cap pushing CO2. Then just have someone capping them for you, or add a racking cane with a check valve so you can stop the flow when you need to. You'll just have to push at a low enough pressure to be able to stop it when you need to. I vote for having somebody come from the other side of town to help you cap. Just wish I could think of someone ;)

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