Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - vinnieb

Pages: 1 [2]
Kegging and Bottling / First kegging attempt, Explosion
« on: January 28, 2014, 02:40:37 PM »
I started to use the 1gallon mini kegs(not a commercial one).  No dents or any problems.  I kegged in the first week of december and one exploded 2 days ago while siting in a temp constant closet.  I followed the recommended priming sugar amounts, so I don't think that was the issue.  Could it have been the 1 lb of carapils used for a 5 gallon batch?

The Pub / Re: Pronunciation of "Saison"
« on: June 28, 2013, 05:20:24 PM »

Unfortunately, even though I went to a private school in a primarily French-Canadian city, the French I learned in school was Parisian French. I took 5 years of French in school, and felt pretty comfortable with it back in the day, but I could never under stand a word of French that my méméres and pépéres spoke. The Canuck French is so drastically different from Parisian French.

I have the same issue when speaking German to my friends Austrian father, things get lost in translation. 

The Pub / Re: Pronunciation of "Saison"
« on: June 28, 2013, 03:47:39 AM »
I just say "say-zon",   I'm from NY, and have one of those weird accents anyway.  I can not be expected to pronounce foreign words (to me) with a an accent if its not my native tongue.  It sounds pretentious and snarky IMO.  When St Pats day comes around I don't order Corn beef and cabbage in an Irish brogue.  I am not Giada and I refuse to erupt into a horse tooth, 5-head, perma-smile, regional diction if I am not originally born and raised there. 


Yeast and Fermentation / Yeast Quantity for 1 Gallon Ales
« on: June 09, 2013, 05:09:53 AM »
Wow, this is all an eye opener.  I just learned that I have been using my yeast wrong.  Which is most likely the reason I scored 26.8 on the Beer Revival here in NY.  I usually keep the liquid yeast in the fridge for a month or two before I use it, and since I make mostly 5 gallon batches, I assumed it was straight forward process.  My 3 gal batches have been off in flavor and vigor....I've been doing it all wrong. 

I got mrmalty app now, and been fixing my numbers in beersmith profiles. 

Thanks again guys! 

Yeast and Fermentation / Re: Yeast Quantity for 1 Gallon Ales
« on: June 08, 2013, 06:47:54 PM »
Thanks! Ran the numbers on Beersmith, I may have under pitched.  I'll check it again in a day, if not much is going on, I'll throw in the 11g of Dry. 

At least I know what to do on Sunday when I make another 1 gallon batch.

Yeast and Fermentation / Re: Yeast Quantity for 1 Gallon Ales
« on: June 08, 2013, 05:24:45 PM »
The OG is 1.43.  I just came from checking the carboy.  It appears fermentation started.  Its not aggressive or slow but looks to be normal. I have a blow off set up and the carboy is set into my 5 gallon primary.  I am assuming maybe its better to use the 11g dry yeast instead of the slap packs?

Yeast and Fermentation / Yeast Quantity for 1 Gallon Ales
« on: June 08, 2013, 01:43:14 PM »
Greetings all!  This is my first post, and I can't seem to find detailed info on yeast amounts for a 1 gallon batch of Ale.  I use Beersmith 2 and took a 5 gallon SMASH  recipe of mine and scaled it to a 1 gallon batch.  I adjusted all the ingredients except one...very important one, the yeast.  It totally slipped my mind and didn't dawn on me until I was ready to pitch it.  I was using Wyest slap pack for a 5 gallon brew.  After it was ready to pitch, I poured it into a measuring cup and tried to eye ball 1/5th of a half a cup.  I don't think it was enough.  My question are:  1) Could I have just used the entire pack?  2) Is there a preferred way to gauge the amount of yeast needed for 1 gallon brews?  3)If fermentation does take in a few days can I add a fuel tablet or can I add half a package of dry yeast.  I used wyest American Ale, I have an 11g US-Safle in the freezer.

Any help will be appreciated!

Pages: 1 [2]