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Messages - dzlater

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61
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 01:26:07 PM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

What is your beers target gravity?

I guess somewhere between 1.013 and 1.010?
The yeast website says "Attenuation 69-74%"
I mashed at 154.
Pitched yeast at 68.
And put in a 66 water bath.
Here is the whole recipe

Recipe Specifications
--------------------------
Boil Size: 7.24 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.044 SG
Estimated Color: 10.6 SRM
Estimated IBU: 21.3 IBUs
Brewhouse Efficiency: 95.00 %
Est Mash Efficiency: 95.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
7 lbs                 Vienna Malt (Briess) (3.5 SRM)           Grain         1        88.9 %       
8.0 oz                Carapils (Briess) (1.5 SRM)              Grain         2        6.3 %         
4.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         3        3.2 %         
2.0 oz                Roasted Barley (Simpsons) (550.0 SRM)    Grain         4        1.6 %         
0.5 oz                Target [11.00 %] - Boil 40.0 min         Hop           5        17.2 IBUs     
1.0 oz                East Kent Goldings (EKG) [5.00 %] - Boil Hop           6        4.1 IBUs     
1.0 pkg               Irish Ale Yeast (White Labs #WLP004)     Yeast         7        -             







62
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 10:15:11 AM »
1 quart, 100 grams DME, gallon jug, og of beer was 1.045.
I didn't use any pitching rate calculator.

63
Yeast and Fermentation / Re: New starter procedure trial
« on: October 18, 2015, 09:56:11 AM »
Gave this a try today with a two month old pure pitch pouch of White Labs Irish Ale yeast. I made the starter last night at 9:00 pm pitched into the fermenter today at 12:00 noon. One thing to rember if you are going to do this is to leave some extra room in the fermenter for the starter, I think I'm going to need a blowoff tube.

This is the starter when I pitched the yeast.


This is the starter before pitching.


Here is the fermenter.



64
Yeast and Fermentation / Re: Wyeast 1272 American II
« on: October 16, 2015, 03:39:21 AM »
.............. If using dry Bry 97, it is important to pitch at least 1 gram per liter (i.e., two packages in a 5-gallon batch).

I usde this yeast quite often and am wondering why two packets?

65
General Homebrew Discussion / Re: The way you use your yeast...
« on: September 25, 2015, 02:05:01 PM »
  Reading about the "shaken not stirred" method made me recall this.
When I first started using liquid yeast, I made  a quart starter in a gallon jug in the morning before I started brewing.  No stir plate I would just give it a real good shake every chance I had.
  If I remember right it was an Irish Red probably around 1.050.That beer was the fastest starting most vigorous ferment I have ever had. I remember looking at about an hour or so after I pitched and the airlock was already bubbling.
     Then I read about cell counts and stir plates and pitcing rate calculators.
And even though it worked well for me,I started to do things the "right" way.
 At the time I didn't have the confidance in my brewing to trust my own methods.

66
I would probably let the brewery know, but
I would take them back to the store and get a refund.

67
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 31, 2015, 02:39:33 PM »
London Ale III, which I believe is the Boddington's strain, is a fairly neutral English yeast if you're out to avoid too much yeast flavor. If you decide to get off the English ale kick you can keep using that yeast to brew those Vermont-style IPA/APAs.
When I use liquid yeast London Ale III is my go to.




68
General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 30, 2015, 08:39:49 AM »
As always make sure to rinse well.
And try and avoid the scented ones.

I'll add a bit of powdered dishwasher detergant to the oxyclean soak, it seems to help.

I'll try it -- thanks.

69
General Homebrew Discussion / Re: Getting Smegma out of Better Bottles
« on: August 30, 2015, 03:42:20 AM »
I'll add a bit of powdered dishwasher detergant to the oxyclean soak, it seems to help.

70
Beer Recipes / Re: Brown IPA / Noti Brown?
« on: August 29, 2015, 02:34:18 PM »
We narrowed it down to two recipes and flipped a coin and wound up brewing the
"Big Brown Ale" https://www.homebrewersassociation.org/homebrew-recipe/big-brown-ale/.
I'll let you know how it turns out and how we do in the competition. We are up against two really good brewers.

71
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 24, 2015, 04:03:34 PM »
This is what I did seemed to work.
https://youtu.be/bIoeFuNbDbU

72
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 23, 2015, 11:26:28 AM »
Thanks for the input.
I ended pitching without a starter.
My OG ended up at 1.043.
Ever since I started using BeerSmith my gravities have been high.
I could never figure out how to change the mash efficiancy. But I have it figured out now. Brewed a second batch and hit my gravities dead on.
I don't understand why Beer Smith can't just let you enter a mash efficiancy in the mash profile. I had to work backwards changing brew house efficiancy until my predicted mash efficiancy matched what I am actually getting.
I also think the way it figures batch sparge water additions is confusing.
Sometimes it gives me something like add 5 sparge water additions of 1.62 cups.

Always remember that as great as Beersmith is, it's not instructions about how to brew.  It's a tool you use to help you brew the way you want to.

 I get that.
I'm just trying to figure out how to best use the tool. :)


73
Yeast and Fermentation / Re: Do you think I need a starter?
« on: August 23, 2015, 11:02:58 AM »
Thanks for the input.
I ended pitching without a starter.
My OG ended up at 1.043.
Ever since I started using BeerSmith my gravities have been high.
I could never figure out how to change the mash efficiancy. But I have it figured out now. Brewed a second batch and hit my gravities dead on.
I don't understand why Beer Smith can't just let you enter a mash efficiancy in the mash profile. I had to work backwards changing brew house efficiancy until my predicted mash efficiancy matched what I am actually getting.
I also think the way it figures batch sparge water additions is confusing.
Sometimes it gives me something like

◯ Batch sparge with 4 steps (Drain mash tun , 1.52gal, 1.52gal, 1.52gal) of 168.0 F water

◯ Add water to achieve boil volume of 6.98 gal


74
Yeast and Fermentation / Do you think I need a starter?
« on: August 20, 2015, 04:24:02 PM »
I'm brewing a 1.035 bitter, 5.5 gallons in fermenter.
I have a smack pack manufacture date 7-18-15.
I have read small beers with fresh yeast one doesn't need to make a starter.
I know this is a small beer but does the yeast considered "fresh"?
Brewers Friend yeast calc. says I need a one liter starter.

Cells Available:   
77 billion cells
Pitch Rate As-Is:   
0.42M cells / mL / °P
Target Pitch Rate Cells:   
137 billion cells
Difference:   
-60 billion cells


Starter Size (L)   Gravity (1.xxx)   Growth Model and Aeration   
   1      1.036                         C.White shaken
DME Required:   
3.6 oz, 102.7 g
Growth Rate:   
1.2
Inoculation Rate: 77.0M cells/mL
Ending Cell Count:   
170 billion cells
Resulting Pitch Rate:   
0.93M cells / mL / °P
Starter meets desired pitching rate!


75
All Grain Brewing / Re: color of Susan
« on: August 19, 2015, 04:42:02 AM »
I've done a couple beers with Golden Naked Oats that have a similar color.

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