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Messages - blatz

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you need some, but not all of it.

I like to try and leave some of it behind (or dump it at high krausen) as I prefer to keep my yeast slurry harvest a little cleaner.

that said, I didn't worry about it for 5+ years and never had an issue either  ;)

The Pub / Re: If You Could Meet Anybody, Whom Would It Be?
« on: December 02, 2010, 03:15:19 PM »
Seriously though, there are many named already who would be priorities, but i've always thought it would be interesting to have a pint with Ricky Williams.

The Pub / Re: If You Could Meet Anybody, Whom Would It Be?
« on: December 02, 2010, 03:14:10 PM »
Slight edge over Chuck Norris:

The Dos Equis Guy - he is afterall, the "most interesting man in the world".

The rhetorical question I would ask him: "If You Could Meet Anybody, Whom Would It Be?"

The Pub / Re: What's the Weather Like Where You Are?
« on: December 02, 2010, 08:36:16 AM »
Winter week has arrived here in sunny N. FL ....
today high of 58F, low of 27.  mid 60's/mid 30's predicted for the rest of the week. time to break out the leather jacket for a few days.

Hey winter finally made it here too! 52 frigid degree this morning, and the high is expected to be 72... And of course it will be sunny here in Fort Lauderdale.

yeah - it was freezing (relatively) this morning.

Ingredients / Re: New bulk grain supplier
« on: December 01, 2010, 08:40:48 PM »
its all dependent on where you live relative to NCM vs. the 50lb guys

for me, everyone of their prices is slightly less than NCM.

Ingredients / Re: Favorite Odd Hop Sensations
« on: December 01, 2010, 11:49:55 AM »

Ingredients / Re: Maris Otter -- which one do you prefer and why?
« on: December 01, 2010, 11:39:26 AM »
I use Thomas Fawcett, used to use Crisp, but switched to TF when I was forced to start buying from North Country when my former LHBS got stupid.  Both are fantastic and IMO hard to discern a difference between the two.  That said, I have a new LHBS that gets Crisp, so I may be switching back.

I've used a few bags of Muntons and like Strong, I found the extract to be much less, a much longer cold conditioning required for clarity, and I thought it tasted kinda dusty/grainy.

I have also used Bairds and thought it was good but IIRC it was significantly more expensive than Crisp or TF, and I didn't think it was worth the xtra $$.

You can also get some other TF varieties which I would encourage you to try - Optic (what Fuller's uses), Pearl and Halcyon.  I personally really like Halcyon quite a bit.

Ingredients / Re: New bulk grain supplier
« on: November 30, 2010, 12:19:29 PM »
Cool thanks denny!

Equipment and Software / Re: Getting Better Bottles Clean
« on: November 29, 2010, 03:40:01 PM »

I've heard that when combined it's the equivalent of PBW. Is it really Tri Sodium Phosphate?
In that case, I would imagine there to be a significant cost savings of Oxy+TSP vs PBW.

yes from what I've seen, they are chemically the same minus some surfactants.  No, its not really Tri Sodium Phosphate - use TSP Substitute - the green box not the red (all manufacturers that I've seen follow the same color scheme)

for me, it works as well as PBW.

you must be vigilant with rinsing as it can leave residue, however (hence the addition of some surfactants I guess ?)   that said, the one time I had an issue I was somewhat heavy handed with my scoop of cleaner and equally careless with rinsing, so it might have had the same issue if it were really PBW too.

Equipment and Software / Re: Getting Better Bottles Clean
« on: November 29, 2010, 02:46:13 PM »
You can also put a wash cloth in there and swirl it around. Works well for me when I don't want to wait for an extended soak.


Good point.  If oxyclean works as well or better than PBW.  The choice is simple.

actually oxyclean +TSP Substitute to be precise.  ;)

Yeast and Fermentation / Re: Could this be all the yeast I have??
« on: November 26, 2010, 11:51:54 AM »
What type of yeast is this?  I'm asking b/c I never had good results separating yeast and trub when washing lager yeasts. I think the matter up to 600 ml is a mix of yeast and trub. It's difficult to say how much yeast. My experiences with weighing yeast sediment and counting the yeast ate limited to cultures with almost no trub.

What do you need the yeast for and how much wort are you pitching?


Cali V 051 - pitching into 11 gal of 1.056 wort.

Yeast and Fermentation / Re: Starter Blowout
« on: November 26, 2010, 07:24:06 AM »
yes, pitch it.

if stuff was coming out, bad guys weren't going in.

I've had this happen a couple of times, mainly when the stir bar threw and the flask was a little over full.  Just use a paper towel doused in santizer to clean up the sides of the neck of your flask, put some new tin foil on top (tightly since you're done with the stir plate I assume) and keep till you're ready to pitch.

All Grain Brewing / Re: Amber Malt
« on: November 26, 2010, 07:15:28 AM »
What is a good sustitue for Amber Malt?  My homebrew store never has it, but I like the character it gives.

that is a very distinct taste and I don't believe there is any close substitute.  I would just put together an order from an online shop that has it if you like it.

Yeast and Fermentation / Could this be all the yeast I have??
« on: November 26, 2010, 07:06:02 AM »
I tried my fourth or fifth go at rinsing yeast a few weeks ago.  On Tuesday, decanted off the remaining liquid on top, and dumped about just shy of 400mL of slurry into some wort to wake up the yeast for saturday's brew.  Sat on a stir plate for 36 hrs, then into the fridge to crash cool.

Here's what it looks like this morning (sorry for the crappy phone pic):

As I understand it, the white ribbon is the yeast - could it be that this is ALL the yeast I actually have in there? However, the solids are well above 600mL now, so I'd think there was some growth.  I'm concerned now that I don't have enough yeast from the looks of things.

I think I'm done with yeast rinsing - I'm obviously not very good at it, and I have never had a problem with pitching slurry and doing a dump at high krausen to take away the dead matter.


Beer Recipes / Re: Doppelbock Grist
« on: November 25, 2010, 11:31:45 AM »
Seems like a lot of chocolate, no?

Yeah, I'm not really sure on that yet. That's what I had in the last batch and it got rave reviews. Probably my most-requested beer ever.

thought about carafa?

Also, I would use dark Munich (either weyermann or best) to get the more malty goodness.

Agree with jeffy on the melanoidin and biscuit if used with restraint.

I just made majorvices bock and it was basically 50:50 lt/dk Munich plus some caramunich - hydro samples have been fantastic!

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