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Messages - blatz

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Heard a pretty simple Arrogant Bastard clone recipe on The Jamil Show the other day.

15lbs of C-120L and 1lbs of Chinook?? j/k ;D

No brewing this weekend - more work on the new brewery (and the house around it that my wife seems more focused on) and diving into the latest tapping of my house IPA which somehow tastes like the best yet - no new changes to the recipe in a long time, guess I just captured some magic on this one.

Equipment and Software / Re: Question for conical users?
« on: August 19, 2011, 01:04:17 PM »

Its really dependent on what you are after.  If you're just worried about fermentation, but don't plan on reusing the yeast, then I probably wouldn't even worry about dumping at all, at any point. 

I feel that Martin's comments are more esoteric to his setup (small batch in a bigger conical) and I entirely understand his logic - though in his case, if I was looking to reuse the yeast, I would brew 5.5-6.5gal batches so that I could dump CB/Dead yeast and harvest a better colony but not worry about not being able to filla  keg. 

I think if you're looking at re-pitching, what I suggested will work well for your system.  If you're not, then it probably doesn't really matter to dump at all.

I usually dump the trub after 24 hrs. My concern with dumping the trub is dropping out the highly flocculating yeast that settle first. That's why I try to remember to drop the trub as early as possible, preferably before high krausen.

I'm rather surprised at that- one in that its not that difficult to see the change from trub to yeast, and two from what I've read and heard from others (pros, experienced posters, etc) , you don't want the most highly floculating yeast - i.e. ones that settle before high krausen anyways - you want from the middle - if you were to consistently select the most flocculant, wouldn't you eventually have attenuation problems?  Maybe you have other reasons for doing this, but I'm lost on the logic here.

Ingredients / Re: Pilsner Malt Extract Yield: Best Malz vs. Weyermann
« on: August 19, 2011, 12:53:28 PM »
I just picked up a 55 lb bag of Best Malz Pilsen malt.  I'll be using the BMP for the first time in a Helles this weekend.  According to the ingredient data in BeerTools Pro, it looks like BMP has a slightly lower extract yield than Weyermann.  There's not a very significant difference, but enough to make me want to ask some of you guys who have used BMP for awhile if you've noticed this.


If anything I've noticed higher yield from Best than Weyermann (and Iuse both interchangeably - Wey if my LHBS is doing a group buy, Best all the other times).  IIRC, the dry % on most lots I've gotten is 81%+, which puts your extract yield between 1.037 and 1.038.  I save a lot of the lot analysis tickets from Best, I'll check it if you really want, but 37.5 is a good number IMO.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 10:33:10 PM »
confused as to what to do yet, James?  ::)

The Pub / Re: Got Wood?
« on: August 18, 2011, 06:39:36 PM »

I almost posted got wood for wood?  Just for you. ;D

what was even more funny, when I clicked "unread posts" a minute or so ago, the first three thread titles were:

"Got wood?"

followed by


followed by

"When to add lactose?"

not kidding.  should have done a print screen had I thought of it,

back to your regularly scheduled thread...

Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 06:15:28 PM »
Take some hops.  Dunk them in water.  Wet hops. ;)

you couldn't resist, eh?

The Pub / Re: Got Wood?
« on: August 18, 2011, 05:51:41 PM »
man, that stack reminds me of when I was a little kid and my old man was still here - he'd split, I'd stack, during the afternoons in August.  Odd how a sight like that brings you back.

pinnah - I'd bet sitting in front of the fire looking out the window at some of the views you have is nothing short of heavenly.

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 04:11:36 PM »
great info guys.  Does anyone have any insight on what the professionals do?

I can't speak for everyone, but I whirlpool, let it settle, then pump through the heat exchanger into the conical, and don't dump until I'm at FG. I have a sight glass inline on the HX output and once trub starts to flow I stop knocking out. IMHO the whole point of a conical is that the the surface area of the trub is small to begin with, and will rapidly be covered by yeast anyway. When I do dump yeast there's only a gallon of trub/dead yeast at most, and that's <1% of my cast-out volume.

yeah - I should have qualified - they whirlpool as well and only dump about 1 gal from a 15bbl system of trub once high krausen comes.

sean - you're right about one of the benefits of a conical keeping the surface area of trub small, but if you want to keep the slurry cleaner, no harm in dumping it IMO.  And on the pro level, you're probably using healthier yeast than I am anyway - I repitch a lot, so I like flushing a little - its not much - maybe 1-2 qts of trub plus dead yeast for a 12gal batch

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 04:02:39 PM »
great info guys.  Does anyone have any insight on what the professionals do?

I have two pro buddies and that's where I got this idea from.  doesn't mean everyone does it, but they do and it seems to work fine for me.

I seem to think that when I brewed in carboys a lot the trub settled out pretty quick.

yes and no - it does drop somewhat quickly(1/2 hour), but it doesn't compact quickly.  the few times I tried to rush and do a dump of CB before pitching I waited maybe 30-60min while I was cleaning everything up and wound up dumping almost 3 quarts of CB filled wort before I decided to stop. if you wait several hours it will compact and you can dump less volume.  or you can do what I said above and kill 2 birds/1 stone.

Beer Recipes / Re: Fresh Simcoe hops arriving soon....what to do?
« on: August 18, 2011, 03:42:38 PM »
keeping to round amounts:

7lbs DME (golden light)
1lb English light Crystal/Caramel for steeping

Equipment and Software / Re: Question for conical users?
« on: August 18, 2011, 03:12:24 PM »
Do any of you dump trub before pitching yeast?  This is recommended in Noonan's book on lager brewing.  If so, how long after filling the conical are you waiting before pitching?

(never would have considered this with my old whirlpool immersion chiller but the therminator moves all of the break material into the fermentor)

James - I used to but now I just dump trub when I do a dump at high krausen - this captures all the dead yeast cells as well since the good healthy guys are mostly in suspension.  I'm too lazy to dump twice, and I hate having to wait to pitch - I will do a trub dump and a high krausen dump if I wasn't able to chill below my ferm temp and I have to wait anyways, but I generally chill below ferm temp without a problem.

Just use a clear tube connected to your bottom valve and close the ball valve when it goes from murky/dark to creamy/yeasty color - I'm sure you'll know it when you see it.

All Grain Brewing / Re: Refractometer
« on: August 18, 2011, 02:18:45 PM »
I guess guys named Paul tend to think alike  ;D :D

All Grain Brewing / Re: Refractometer
« on: August 18, 2011, 02:07:12 PM »
just like the wide range of prices, you'll find a wide range of opinions of whether people like them or not.

I spent <$25 on ebay and have been using mine for years now - its great and really helps for during the brewing process readings - I can more easily take a midboil reading and know if I am on target for my planned OG or if it looks like I am going to be off, I can either fix it or adjust my hop schedule on the fly.

That to me is invaluable.

I also use it to take FG readings, but you need to use an adjustment for the alcohol in solution (Sean Terrill has a good link in his signature - screen name a10t2) or Beersmith has a good one as well.

Yeast and Fermentation / Re: Wyeast 2206 Bavarian Lager Seems sluggish
« on: August 18, 2011, 02:02:45 PM »
I checked out mrmalty (excellent resource btw) and for 6 gallons of 1.062 Lager wort, with a stir plate, it says to use 2 packs/vials of culture to make 2.7L. of starter. Is it ok to use 1 pack and ramp up? Also when should I add the additional wort? Finally, is it OK to use a drop of fermcap in a gallon of starter wort?

you certainly can use 1 and step up - you'll just need to weigh the time/cost benefit of going through the steps - sometimes for me, its easier to buy 2 vials and do one starter.

I recommend doing the first step to completion (24-48 hours if using a stir plate) chilling and decanting and then adding fresh wort.  

You can kinda work backwards with the mrmalty calculator - for your 1.062 Lager you need ~520bn cells, so if you wanted to do a two step off one very fresh vial and keep the starter sizes less than 2L (I don't know what size your flasks are - making an assumption here), you'll need to grow the first step to about 275 bn cells, so your first step would be 1 vial: 1.5L starter, and the second (after crashing/decanting): 2L on the slurry.

Hope that helps.

Fermcap is okay AFAIK.

Classifieds / Re: Wanted: Wet Hops
« on: August 18, 2011, 12:24:23 PM » has wet hops available that they pick and ship the same day.

Yeah but you had to have the order in last Monday

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