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Messages - blatz

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2326
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  ;)

Paul, how do you dump it?  Do you have conicals?

sorry yes I do - but prior to having a conical, I never worried about cold break all that much.

another similar way to do it with buckets or carboys would be to run off from your kettle into a fermentor, let the break settle then siphon into a second fermentor, leaving as much or as little CB behind as you want.  I was too lazy to do that more than once though.

2327
Commercial Beer Reviews / Re: Sierra Nevada Grand Cru 30th Anny
« on: December 03, 2010, 02:28:30 PM »
I have an unopened bottle in my fridge but I haven't gotten around to it yet.

me too - I was wondering if its worth a second (or third) bottle before they are all gone.  my store only has a few left.

2328
Commercial Beer Reviews / Sierra Nevada Grand Cru 30th Anny
« on: December 03, 2010, 02:15:49 PM »
Blend of Pale Ale, Celebration and Bigfoot.

Anyone had this yet? 

2329
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  ;)

2330
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.

2331
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?"

2332
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.

2333
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.

2334
Ingredients / Re: Favorite Odd Hop Sensations
« on: December 01, 2010, 11:49:55 AM »

2335
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.

2336
Ingredients / Re: New bulk grain supplier
« on: November 30, 2010, 12:19:29 PM »
Cool thanks denny!

2337
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.


2338
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.


+1


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

actually oxyclean +TSP Substitute to be precise.  ;)

2339
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?

Kai

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

2340
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.

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