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Messages - blatz

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1861
Yeast and Fermentation / Re: Reusing Dry Yeast
« on: October 04, 2011, 02:17:09 PM »
I over-pitched.........

maybe you didn't - but you didn't pitch the optimal amount.   ;)

1862
Yeast and Fermentation / Re: Reusing Dry Yeast
« on: October 04, 2011, 02:11:59 PM »
They have the same general guidelines for proper (minimum) pitching.  I have not seen a guideline for overpitching.  If I am missing something I would definitely appreciate finding out so I do not make the same mistake twice.

this is a good summary:  http://www.wyeastlab.com/hb_pitchrates.cfm

what is presented aren't minimums - they are the optimal prescribed rates, with a little wiggle room since we homebrewers generally don't have cytometers to be as precise.  so anything significantly over that rate is further from 'optimal'.

Yes, you can 'get away with' overpitching just like you can underpitching, but you why wouldn't you 'optimally' pitch?  It does make a difference - not so much for something clean and neutral like 001, but for some more ester/phenol abundant strains, it can have a significant effect since those aspects are restrained by the lack of need for growth - overpitched beer can be bland and 'flabby' is one way I have heard it described.

its sort of like if the recommended pressure for your tires is 35psi, and the max pressure for the tire is 120psi, yeah, you can fill it with 60PSI or 20 PSI, but you ain't gonna like the ride, and the tires are gonna wear out quickly - i'd rather shoot for 33-36 and do it right.

like I said above - you will more than likely be fine, but its not something I would purposely do with my beer.

1863
Yeast and Fermentation / Re: California Common and WY 2124
« on: October 04, 2011, 11:39:43 AM »
L - why not make a 5gal batch on your old homebrew system to see an estimation of what will happen before committing to it fully?

1864
General Homebrew Discussion / Re: crash cooling ales
« on: October 04, 2011, 08:42:04 AM »
Rapidly chilling any yeast is suposed to have the ill effect of causing some ester production (according to a recent BrewStrong episode and in the book Yeast) That said, I have never noticed any ill effect from crashing an ale - probably because ester production is already a mojor flavor component.

James - is this true after fermentation is completed?  I could completely understand if crashed during fermentation, but if we're talking 2 weeks after gravity stopped changing, it does not compute.

BTW - totally agree with oaking at room temp - seems that beer picks up flavors (dryhop, etc) better at warmer temps than colder.

1865
Yeast and Fermentation / Re: Reusing Dry Yeast
« on: October 04, 2011, 06:56:47 AM »
I respectfully disagree.  Plenty of brewers pitch directly on top of the previous cake, especially for higher gravity beers.  It is VERY hard to overpitch.  And Mr.Malty is a great guideline but not the end all of yeast pitching end alls.  IMHO of course.....

well I respectfully disagree - plenty of people do pitch on top of yeast cakes (most of the time when they are just learning about reusing yeast), and it is not a best practice.  and frankly 1.067 is not what I consider high gravity - I would not even consider pitching on top of a whole yeast cake unless the gravity of the wort was >1.100.

finally you are right - mrmalty is not the end all, but look at Chris White's book, look at wyeastlab.com's pitching calculator, look at sean terrill's work, and look at basically any professional brewing literature out there and you will find the same general guidelines.


1866
Yeast and Fermentation / Re: Reusing Dry Yeast
« on: October 04, 2011, 06:35:43 AM »
It was a serious pitch but I wanted to account for the 1.067 OG.  First bubble in about an hour.....

did you check mrmalty.com to see how much you should have pitched?  if you pitched the entire amount you collected, then you did overpitch by at least double.  that's okay though - we've all done that at some point and in some cases, brewers noticed no off flavors or effects from the overpitch.

1867
General Homebrew Discussion / Re: crash cooling ales
« on: October 04, 2011, 06:24:46 AM »
no harm in rapid - that's how I do every ale - racked to kegs, then the kegs go into the 'on deck' chest freezer at about 36df where they sit until tapping, which may be a few weeks for the first one and a few months for the second.

1868
General Homebrew Discussion / Re: Transferring the Dryhops?
« on: October 04, 2011, 06:18:15 AM »
Do you have my article on dry hopping from Zymurgy?

yes - I recall reading it - I started looking for the issue this morning, but no luck yet - I'll have to check my desk at home which is a mess right now.

1869
Yeast and Fermentation / Basic Yeast Stock List for LHBS
« on: October 03, 2011, 01:57:20 PM »
Hey all

I am trying to help my friend/LHBS owner develop a 'regular stock' list of yeasts - he's been getting too much of too many unique use yeasts that wind up getting old and expiring, so I offered to help put together a listing of about 10 to cover most of the bases.  He is still going to offer custom orders for what he doesn't regularly carry.

What do you think?  (He wants to stick to WL) I am particularly interested in thoughts on the Belgians - I don't brew those, so I am only going on what I perceive you guys use.

  • 001 Cali
    002 English Ale
    007 Dry English Ale
    028 Scottish
    380 Hefe IV
    400 Witbier
    500 Trappist Ale
    570 Golden Ale
    830 German Lager
    833 German Bock Lager

Cheers!

1870
General Homebrew Discussion / Transferring the Dryhops?
« on: September 30, 2011, 01:51:15 PM »
Is this a bad idea? 

I am going to initiate dryhopping in the primary tonight of my IPA, but can only do so for 7 days (need fermenter for brewing next week), but I really want to DH for 14 days.

I have 2 options:

1). put the whole 4oz slug in 2 bags into the primary, and then when I rack to kegs, put transfer one bag to each keg.

2). put half the DH amount into the primary, and then add the other (fresh) half to the kegs.

Option 1 is the easiest solution, but I there are some things I worry about - oxidation and carrying the remnants of the krausen into the serving vessel.

Thoughts?

1871
General Homebrew Discussion / Re: IBU standardization!?!
« on: September 29, 2011, 12:07:14 PM »
Most programs allow both, actually your choice.  Only one functional at a time.

actually, with Beersmith 2, I believe it will show you the calcs for both.

Just sayin'

1872
Pimp My System / Re: PMS question
« on: September 29, 2011, 11:43:52 AM »
as you said, cool but not practical, not to mention that the shape and diameter of the faucet in addition to the diameter of the tubing plays a big part in pouring a beer with proper head and without degassing carbonation.

IIRC, the tubing inside an in-door water dispensing is very narrow - that's going to be a big problem trying to pour a beer at say, 10 PSI.

I don't think any of your friends will think a nice perlick mounted on the door is any less cool  ;)

1873
Commercial Beer Reviews / Re: Left Hand Milk Stout
« on: September 29, 2011, 11:21:12 AM »
Here it is.

Quote
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.0 gal
Boil Size: 7.68 gal
Estimated OG: 1.063 SG
Estimated Color: 38.5 SRM
Estimated IBU: 26.3 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.2 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.3 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 7.3 %
1.25 lb Roasted Barley (300.0 SRM) Grain 9.1 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.7 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 3.6 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.6 %
1.00 oz Northern Brewer [6.00%] (60 min) Hops 18.6 IBU
1.00 oz Willamette [5.00%] (15 min) Hops 7.7 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7.3 %
1 Pkgs American Ale (WL001, WY1056 or WL005, WY1272) Yeast-Ale

Single infusion mash at 155

I'd use Magnum instead of NB, but I think I was out of Magnum when I formulated this.

Yes, I realize the ingredients are a bit different than the website lists, and it has some slight differences in the final outcome vs. the real deal, but its pretty darn close, IMO.

This is an excellent candidate for late mash addition of the roasted grains.

1874
Commercial Beer Reviews / Re: Left Hand Milk Stout
« on: September 29, 2011, 06:56:23 AM »
vorlauf - from what I can make out, that is a HELL of a draft selection!

LHMS is a great beer - I drew up a pretty darn close clone a few years back if anyone is interested.  Its been a while - might need to brew it myself soon as well...

1875
Yeast and Fermentation / Re: WLP090 San Diego Super Yeast
« on: September 29, 2011, 06:51:57 AM »
thanks for the info gmwren.

I bought some last week and plan to use it in a Green Flash IPA clone.  I still plan to pitch at 60 and ferment at 62-64, for much of the reason you commented.  optimum usually means for yeast performance not for the best beer.

I'm most concerned about the high expected attenuation.  Looks to me like liquid US-05...
Glad to hear you're making that Green Flash IPA. Its such a good beer! I'll be trying this yeast on my next batch of GFWCIPA as well. Let us all know how it turns out.

so far, its awesome!  dropped from 1.070 to 1.016 in <10 days and it might be done - can't tell if the backpressure in the airlock is just degassing or if there is still a little activity - will check again on sunday. 

the taste and aroma of the sample was divine - looking forward to this one.

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