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 - dzlater

Pages: 1 ... 20 21 [22] 23 24 ... 30
Can one determine how many cells are left after fermentation?  I washed my yeast for the first time yesterday(went well) and thought if I can divide it into approx 100 billion cells per container, I could treat each essentially as a tube/smack pack for subsequent starters. I guess yeast ranching qualifies as one of my 2011 brewing goals.  :)

I am not sure this would work , but it might get you close
maybe someone else can confirm
go to the pitching rate calculator
click on the"repitching from slurry" tab
check the"calculate viabilty from date" box
set the date to whenever you harvested the yeast
set the "yeast concentration" slider bar to thin slurry
hit the calculate button
this will show you yeast needed and ml of slurry
take that ratio and step it up till you get the  100 billion to whatever ml
so if it says
336 billion and 397 ml
you would need about 118 ml of thin slurry for 100 billion cells

Equipment and Software / Re: stir plate alternative?
« on: December 29, 2010, 02:53:53 PM »
Found this today,
I had one just about finished today, (without the heater) and the turntable belt snapped.  >:(
I was using a wooden box and thought I would use springs instead of the strings

Yeast and Fermentation / Topping off a yeast starter?
« on: December 28, 2010, 06:55:49 AM »
Three days ago I went to make a 1L starter and I ended up with about 800 ml because I boiled a bit too long.
I pitched the yeast and let it go. I am wondering if it would make sense to add a bit more starter wort (a cup is about all that will fit) to bring up the volume and get a bit more cell growth? I am assuming that by the this point the yeast is done reproducing and is just fermenting the wort, so I don't know if topping it off will give me more yeast or just more fermenting wort?

Beer Recipes / Re: Flanders Red recipe ingredient question.
« on: December 22, 2010, 05:01:36 PM »
This seem a little better?

6.75 lbs pilsner/pale  50%
2.25 lbs flaked corn    18%
1.25 lbs Munich       10%
1.25 lbs crystal 120         11%
1.25 lbs  special roast     11%

Beer Recipes / Re: Flanders Red recipe ingredient question.
« on: December 22, 2010, 08:17:50 AM »
Thanks the recipe I have so far is

Pilsner or pale 6.75 lbs   62%
flaked corn 2 lbs  19%
vienna  1.375 lb   12%
caramunich 0.5 lb 4%
roast barley  2 oz  1% (Added at end of mash for color)
hops either kent goldings or hallertau @ 60 minutes for 10 ibu's

Beer Recipes / Flanders Red recipe ingredient question.
« on: December 22, 2010, 07:05:25 AM »
I am thinking about brewing up a Flanders Red and was looking around at recipes.
According to this
"Flanders acid ale brewers toss corn grits — up to 20% — into the mash, first boiled to achieve gelatinization. For homebrewers, flaked maize is a convenient alternative. Corn contributes a smoothness to the wort plus a bit of starch for the eventual microorganisms."

The BJCP site says
"Ingredients: A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor."
It would seem to me if a style calls for up to 20% corn it would be a fairly critical ingredient.
Yet none of the recipes I have seen on line include any corn.
Any one have any thoughts on this?

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 08:44:20 AM »
I fill mine up with water to the level of the beer.
With the AC in the summer set at 70 and the heat in the winter set at 68 it holds
temps pretty stable. I cool the wort to around 68 and pitch the yeast. Set it the tub with water
in the low 60's. I just put a thermometer in the water bath and try and keep it around 64 for the first
couple days and then just let it free rise it never goes above 70.
I really don't have to futz with it to much.

Equipment and Software / Re: fermentation chamber
« on: December 16, 2010, 07:02:29 AM »
low tech

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 15, 2010, 05:09:07 AM »
I'd like to see an episode from the NHC.
I bet the AHA would get a membership boost out of that.

General Homebrew Discussion / Re: Brew Masters......up or down.....?
« on: December 14, 2010, 09:23:43 AM »
To my surprise I am liking it more every episode.
At least the the brewing info is correct. Not detailed but correct.

A good kit should include yeast and priming sugar.

All Things Food / Re: Help me clone Hillshire Farms
« on: December 09, 2010, 04:45:16 AM »
Im very lucky the hood where I work is right next to Phillys Polish neighborhood. The best kielbasa in the world. I think their wedding kielbasa is about the same price as hillshire farms.  

It's the only kielbasa we eat.

General Homebrew Discussion / Re: Recipe software for MACs
« on: December 05, 2010, 05:08:08 AM »
I have been using BrewTarget.
It has been working well for me.

The Pub / Re: Problems with heights.....??
« on: December 04, 2010, 07:27:11 AM »

I kept waiting for him to stop climbing.
"from here it's only 60 more feet to the top"

Pages: 1 ... 20 21 [22] 23 24 ... 30