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Messages - dzlater

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346
All Grain Brewing / Re: Mash Out
« on: February 27, 2011, 04:59:21 AM »
I am not sure about this, but if conversion wasn't complete for whatever reason, and you did the mash out
which stops the enzymes. That might account for the low efficiency?

347
General Homebrew Discussion / Re: 19th century brewing techniques
« on: February 21, 2011, 06:35:49 AM »
Be careful for what you ask for...

http://barclayperkins.blogspot.com/search?q=

19th and early 20th Century homebrew recipes are in this section.
http://barclayperkins.blogspot.com/search/label/Let%27s%20Brew

Mostly British brewing focused, but someother sruff now and then.

I found this the other day, it's a list of links to all the recipes on the barclay perkins site.
http://www.unholymess.com/blog/lets-brew

348
All Things Food / Re: A crock pot is good for?
« on: February 14, 2011, 04:44:43 AM »
We did pulled pork recently, turned out pretty well.

349
General Homebrew Discussion / Re: Home Brewer TV on iTunes!
« on: February 12, 2011, 04:59:31 AM »
Thanks for the heads up, I have been hoping they would do that.

350
General Homebrew Discussion / Re: weight/specific gravity/gravity points?
« on: February 10, 2011, 03:06:32 PM »
>>>>>>>>>>>>> Are you sure you measured right?  That's more dense than sugar itself, with no water.

>>>>>>>>>>>>>>>>>>>>>>
Ummm yea I measured it wrong I thought it didn't seem right I was in a hurry.
I think I got this:
100 ml weighs 134 grams
so that's 340 gravity points
if I have 300ml of syrup, and my batch size is 20.82 L (5.5 gallons)
that gives me a total volume of volume of 21.11
340 x .3= 102 gravity points
102/21.11=4.83 points add
or close enough for homebrew

351
General Homebrew Discussion / weight/specific gravity/gravity points?
« on: February 10, 2011, 11:20:36 AM »
First can someone tell me if I understand this correctly?
If 100 ml of a sugar syrup weighs 359.58 grams, it has a specific gravity of 3.59?
or do you subtract out the 100 gm of for the weight of the water and come out with 2.59?
Assuming that I have one of those right,
how would I figure how many gravity points it would add to a batch of beer?
 ???

352
Last brew day my dial thermometers were all reading different, and none of them were matching the digital.
 I finally realized you could turn the nut on stem to adjust them.
Doh! :-[

353
All Grain Brewing / Re: Roasting your own grain
« on: February 07, 2011, 05:28:15 AM »
Did my roasting experiment the other day. It worked out OK.
Toasting the malt to a low lovibond was easy.
When doing the darker roast it was hard to get them to an even color.
The crystal worked out real nice, took a long time but they smelled and tasted really good.
I was aiming for a C40 but I think I overshot that.
Brewed with it yesterday wort tasted really nice.
Here is pic of the crystal, I am guessing 100L?


355
General Homebrew Discussion / Re: Hop mess.....
« on: February 06, 2011, 05:06:34 AM »
Umm.... why not just use bags ?
If the bags are large enough so the hops aren't compressed inside it works real well.
I use those paint strainer bags.
Easy cheap and reusable.

356
And if you check with hydrometer and it's done, (meaning you are at your desired finish gravity) you should still leave it alone for at least a week. The yeast are still in there working.
It could also be if your temperature dropped the yeast got cold and lazy.

357
Equipment and Software / Re: Did I do a stupid?
« on: February 02, 2011, 05:51:06 AM »
You know you were really hoping for the answer "your kettle is ruined, and since you need a new one you might as well upgrade to larger size"   ;)

358
Yeast and Fermentation / Re: how long on stir plate
« on: January 30, 2011, 06:21:33 AM »
If you're looking for more concrete answers...

I'd say 3 days for a 1.040 starter wort gravity to ferment out completely,
then minimum of 48 hours at 33F to chill and drop out the yeast before decanting and pitching.

It puzzles me why people say "a day or two" for yeast starters before brew day.  That doesn't jive with my experience.

Me thinks they don't chill and decant (what I actually do most of the time) OR they don't really have much experience doing such.

Purely my opinion.  Take it for what it is worth.

hen you consider that most of the cell growth occurs early in the cycle, I think its not a big deal if you don't let the yeast ferment out all the sugar in the starter.  Does seem like a lot of people pitch the whole starter, without decanting.  and pitching a starter at full krausen also seems to have a bit of an advantage although all the regular methods seem to work fine.  So I don't think the advice is indicative of someone not knowing what they're doing, they're just doing it a bit differently.

DZ while every time you open a fermentor/starter to the open air does increase the chance of contamination, its not a high likelihood event to begin with.  So I think you'll be fine with stepping up as you are doing.  Try and do your transfers quickly and in an area without a lot of drafts, this will minimize the amount of dust floating around in the air.
The one time I made a starter the morning of the day I brewed, it was the fastest fermentation has ever started for me. The yeast was going to town about an hour after pitching.
 And as far as my contamination worries you can all get ready for my "would you use this yeast" post complete with pictures.  ;)

359
Yeast and Fermentation / Re: how long on stir plate
« on: January 30, 2011, 05:00:35 AM »
Thanks for all the responses.
I let it go for 3 days and stuck it in the fridge.
A couple days later I got bored again and decided to see
if my stir plate would work with a gallon growler. (it does)
So I stepped the starter up to 2 liters.
I am thinking of letting it ferment out, chilling, and then transffering it to some mason jars
so I can measure it when I pitch, and save the extra.
Afraid I might be pushing my luck with this and am a little concerned about having it get contaminated from messing with it so much.


360
Yeast and Fermentation / how long on stir plate
« on: January 26, 2011, 01:44:46 PM »
I know a little better planning and forethought should have went into this but...
For xmas I was given an erlenmeyer flask for doing starters.
I had to play with it even though I wasn't planning to brew anytime soon.
So I took a bit of yeast I had in a jar from another batch and made about 800ml starter
let it ferment out and stuck it in the fridge. In the mean time I built me a stirplate, so of course I had to test it out, so I decanted the wort out of the flask poured in 1000ml of wort and stuck it on the stirplate last night.
I probably won't brew till one day next week, so I am wondering what is my best course of action?
I figured to leave it on the stir plate another day and then stick it in the fridge. Sound good?


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