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Messages - Wort-H.O.G.

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16
Yeast and Fermentation / maiden voyage white labs pure pitch
« on: July 23, 2015, 04:50:19 AM »
Today I'm Brewing another test with one pure pitch of wlp001 at 1.060. 1.050 batch last week has done very well, finishing 1.010 as targeted, and sample tastes great with no signs of any off tastes or smells.


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17
So I couldn't sleep last night . Rather than toss and turn I got up and started brewing. I thought I had enough time to do my mash and sparge, followed by my boil. Turns out I didn't and was forced to leave my tun sit for 3.5 hours at 149.F I got back from my doctors appt. and bam not only was I spot on for my temp still but also at my exact starting gravity of 1.046. I thought for sure I'd be starting over when I got back but . I don't know I can't explain it. Any thoughts?

you likely had full potential conversion under an hour, so the extra time is just that...extra time. no harm with longer rest.

18
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 21, 2015, 09:46:06 AM »

and your thoughts on fermentation with yeast in its healthiest/optimal state at lower volumes - for instance in this case one pure pitch pouch (all white labs says is at least 100B, so not sure how many) vs making a starter to get the target of 200B?

I don't use White Labs yeast very often, but isn't that the same cell count as the tubes (100 billion that is)?

Yeah that's my question. Pure pitch says "at least 100b". I'm curious what perhaps is their target- 125,150??? Mine was less than 2 weeks old when I used it.


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19
Yeast and Fermentation / maiden voyage white labs pure pitch
« on: July 20, 2015, 05:58:08 PM »
As I have mentioned many times, yeast cultures are like nuclear weapons in that one only needs to be close to one's target.  The difference between 100B and 200B cells in a normal gravity fermentation is one replication period.  What matters is initial yeast health, and it appears that the product is living up to the hype.  I was impressed with how healthy the yeast looked in the brewery size pure pitch packages while visiting White Labs.

Yes I recall all of the discussions related to this and that's what pushed me to give this a shot.

Curious- do you have the means to get a count on a pure pitch pouch?


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20
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 20, 2015, 12:58:42 PM »
What I like about the pure pitch technology is that it can maintain aseptic conditions all the way through packaging.  The old White Labs and the current Wyeast production processes, while very clean, are not fully aseptic.

and your thoughts on fermentation with yeast in its healthiest/optimal state at lower volumes - for instance in this case one pure pitch pouch (all white labs says is at least 100B, so not sure how many) vs making a starter to get the target of 200B?

21
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 19, 2015, 03:33:35 PM »
So far this single pouch pitch is performing almost identically to a vial pitched into starter and then pitched into wort. Lag times, fermentation and krausen activity. Little over 48 hours and going strong.

Finished product will be the next gate.

Curious and thinking about many yeast discussions on this forum. Starter, no starter, stir plate, no stir plate, health quality vs quantity....etc. will fresh healthy yeast in lower quantity perform as well or better then a stressed or less healthy larger quantity starter?  Interesting thoughts that lead me to give it a shot.


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22
General Homebrew Discussion / Re: Wort Chilling
« on: July 19, 2015, 01:59:06 PM »
Regarding cooling the wort. Living in S. Florida, my tap water runs at about 82 (f). An immersion chiller would take a very long time and not get down to pitching temp. This would be costly water wise as well.
I've used chilled spring water as well as a 10 lb bag of ice.  Regardless, it just takes a great deal of time.  Any ideas on a cost effective way to cool the wort?

one option: pick up recirculation pump and you can use cooler with ice and water to run through your wort chiller.

this is one i picked up: http://www.amazon.com/gp/product/B000X05G1A?psc=1&redirect=true&ref_=oh_aui_search_detailpage

23
So much for worrying about diluting the pH.

My wort is at pH 3.1 this morning so I think I need to increase it in the boil somehow. Would pickling lime be the best choice for this? I want the pH in the 3.5 to 3.6 area.

little baking soda will do the trick.

24
Time for another dumb question.

I am partway into brewing a gose and collected 6 gallons to sour with lacto bacteria.

Once the pH got down to 3.6 I was going to add about 1 gallon of water and then boil back down to about 5.25 gallons before pitching my finishing yeast. (I only had a 6 gallon carboy to sour the wort in so couldn't collect my normal pre-boil volume, which is why I was planning to dilute.)

But now I realized diluting the wort will raise the pH, and I don't believe boiling it back down will lower it back again, correct? Does anyone know for sure?

depends on water profile how much PH shifted- distilled, RO, tap??? regardless, only way to know where you're at is take PH reading again.

25
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 08:37:34 AM »
Price?

same as vials. depending on LHBS...$6-$8

26
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 04:21:28 AM »
good news it was off and running at about +12 hours. has about an inch of thick krausen this morning.

27
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 17, 2015, 03:08:19 PM »
all in a day of exbeerimentation!. if it turns out to taste as good as the batch i made with a starter, or there are off tastes that's really all i'm looking for. proof will be in the finished product, so until then.......

28
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 17, 2015, 12:36:59 PM »

Is the yeast count in "pure pitch" larger than the one in White Lab vials?
Yes but that's just part it. Read this:





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29
General Homebrew Discussion / Re: first brew since april
« on: July 17, 2015, 11:39:00 AM »
That sounds like a glass I could appreciate, perferrably with some of those ribs you make.  I'd be curious to hear of the results of the Pure Pitch you used, I'm swamped at work as well and this could be a welcome development.

yes it would be nice for the unplanned brew day or just because it works pitching a pack w/o starter. mine was 1.050 OG- we will see. not sure at this point if i'd go up to 1.070 as it says. 

30
General Homebrew Discussion / Re: first brew since april
« on: July 17, 2015, 06:09:42 AM »
i guess it's like riding a bike  8)

using amarillo for the first time. 1oz each centennial and amarillo at last 15min, 1oz each cascade, citra and amarillo last 5 minutes. going to dry hop with some cascade and amarillo also.

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