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Messages - blatz

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General Homebrew Discussion / Re: Closed transfer
« on: March 23, 2018, 03:15:04 PM »
very cool macbrews.

18psi at 34 isn't that awfully high or maybe I missed something?   I'm usually in the 8-10 @37df range for lagers

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 21, 2018, 05:22:35 PM »
OH!  Here is my recommendation for an excellent place to buy hops:

+1 - I buy almost all my hops here nowadays.

Yeast and Fermentation / Re: Wyeast 1450
« on: March 21, 2018, 05:21:46 PM »
I find first gen attenuation to be on the lower end;  just recently got 73% on an ESB.  After that it usually picks up to the mid high 70s.  I have it running on an Imperial Stout right now and am hoping for 75%, started at 60df for 2 days, 62 for 2, then will hit 65 and eventually 68 to make sure it finishes up.

using the remainder of my ESB gen 1 cake on an IPA in mid April and will take the same temp approach as that has served me well.

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 20, 2018, 06:30:00 PM »
I just threw out about 2 pounds worth of 2016 hops that were sealed in my freezer since I bought them fresh last year.  Probably not necessary, but I’m a bit OCD.

just a little bit.

Ingredients / Re: Bought 2-3 Year Old Hops
« on: March 20, 2018, 02:15:29 PM »
I don't buy from places that don't specify the year.

That said, if pellets and stored properly (vacuum sealed and frozen preferably), they should be fine.  Smell them - if they smell like romano, throw them out.

General Homebrew Discussion / Re: Ingredient Battles
« on: March 19, 2018, 03:27:10 PM »
rye malt.  I keep trying to love it.

General Homebrew Discussion / What's Brewing this Weekend?
« on: March 17, 2018, 10:19:34 PM »
Beautiful wort Brewbama.

Somehow I got 80% efficiency on my imperial stout and what I targeted as 1.095 is actually 1.106 🤨

Sent from my iPhone using Tapatalk

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:35:20 PM »
Thanks, Jim! 
Blatz,  if you look up in the thread, that's my idea more or less.  Use some of my chilled wort while the fermenter cools the rest of the way to pitch temp (4-5 hours.)  I think it's simpler, but also I don't want a liter of "foreign" wort in a light lager.  In Jim's big stouts and barley wines, not a concern.

sorry I didn't follow that was what you were doing.  its a really good method for me and my timing/process as you mention.

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:34:36 PM »
Cool. It's not been boiled?

not it has, I might not have communicated well in my previous post.  Make your wort as you usually would.  Chill.  While running off, divert some of the wort to a flask as noted, etc.

only negative (for some) is that they like to be done-done-done with the batch once they complete their run off.  I don't mind this method, and I prefer to be dumping the actual batch into itself, rather than unhopped starter wort.  it also gives me time to let the main wort settle and I can dump out the bottom any settled trub that made it through.  I also start very early in the morning, so its usually pitching time mid afternoon, which isn't a problem for me.

Yeast and Fermentation / Re: Using harvested yeast
« on: March 16, 2018, 08:25:15 PM »
By vitality starter I mean active. 100ml of thin slurry in 1000-1500ml of about 10%, 1.040, oxygenated no stirl plate. Do that morning of brew day and pitch the whole thing that evening.

why not just make it even easier and use the native wort, i.e. the wort you're brewing. I've been doing similar to what you do, just with the actual wort.  during the runoff, divert 1-1.5l into a sanitized flask along with the measured yeast slurry, cover with foil, set in the fridge next to the main wort, swirl whenever i think of it.  usually within 2-4 hours, its reaching krausen (usually when i swirl and it starts to erupt lol), so i then dump that into the main wort, aerate per usual.  voila.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 16, 2018, 07:41:41 PM »
2018 Imperial Stout tomorrow, doing an extended mash to ensure maximum fermentation.  hope it pans out.

Equipment and Software / Re: Help me pimp my new kettle
« on: March 08, 2018, 09:50:30 PM »
Thanks for the response.

Any other thoughts on the placement of the pump intake and output ports on the kettle?

thanks haeffnkr

trying to remember the ideals from when I put mine on, I believe you ideally want the return an inch or 2 below the level where your end of boil wort level is, and want the port to be between 90 and 135 degrees away from the kettle drain.   it is also recommended to have the tubing (stainless or copper ~2-3" in length) inside the kettle facing opposite directions to promote swirling/whirlpooling.

I unfortunately thought I would occasionally brew a 6 gal batch ( I do 12 gal batches) so I put the return at the 5.5gal level, but in 6 years on this system, I've done a 6G exactly zero times.

I have had a electric system for years no regrets... best decision I ever made.


Yeast and Fermentation / Re: reusing yeast
« on: March 01, 2018, 07:59:36 PM »
You're about at what my limit is for reusing slurry directly.  If it was me, I'd make a new starter with a couple Tbsp. of the slurry.

+1 - 3 weeks is my personal breakpoint also.  easy enough to do a decent starter with the slurry you have.

Equipment and Software / Re: Lid of Chest Freezer - CO2 lines
« on: March 01, 2018, 04:30:24 PM »
Much better idea. Otherwise you have to take apart your hoses to pull them through the lid, if you want to use them for something else

didn't even think about that.  good point. 

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