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Topics - donsmitty

Pages: 1 [2]
16
Yeast and Fermentation / Preparing the yeast
« on: March 21, 2013, 07:29:32 PM »
I'm going to be brewing an extract kit from NorthernBrewerer.com called Rebel Rye Porter.  I just looked at the instructions and is says: 

PROCEDURE
A FEW DAYS BEFORE BREWING DAY
1. Remove the liquid Wyeast pack from the refrigerator,
and “smack” as shown on the back of the yeast package.
Leave it in a warm place (70–80° F) to incubate until the
pack begins to inflate. Allow at least 3 hours for inflation;
some packs may take up to several days to show inflation.
Do not brew with inactive yeast — we can replace the
yeast, but not a batch that fails to ferment properly. If
you are using dry yeast, no action is needed

The yeast they are talking about is Wyeast #1028 London Ale Yeast.  Does it really need "a few days"?  I thought all the yeast needed was to bring it to room temp and then allow a few hours before pitching.  As a new brewer I'm a little confused.  Help!

17
All Grain Brewing / Mash-in
« on: March 20, 2013, 06:00:06 AM »
I've been reading John Palmer's "How to Brew" book and he states "You want to add the water to the grain, not the other way around."  So many videos that I have seen, as well as, posts in various forums show the grain being added to the water.  I just viewed John Palmer's video on all-grain that he did with NorthernBrewer and he added the grain to the water.  So he contradicts what he wrote in the book.  I know when it comes to baking you always add the dry ingredients to the wet.  But, I wouldn't listen to the Food Network folks for brewing beer so that's why I'm bringing my questions to you.  Question:  Which method do you use and do you see a difference in adding the water to the grain vs. adding the grain to the water? 

18
All Grain Brewing / Mash-out
« on: March 19, 2013, 05:52:45 AM »
Doing my first all-grain and was wondering how to to the mash-out step.  I'll be mashing in a 10 gal. cooler so in order to bring the temperature back up to @168 degrees should I add water to the wort or take some of the wort out and bring that up to a higher temp and add it back in to bring the total wort temp up?  Second, if the answer is to add water, then I would assume I subtract that from my sparge water? 

19
General Homebrew Discussion / Boil Question
« on: March 19, 2013, 05:25:15 AM »
I just bought a 10 gallon Blichmann boil kettle so I could boil volumes of about 8.5 gallons.  My question is, will I be able to do that on my stove top or do I need to move to a propane burner? 

20
General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 19, 2013, 04:16:05 AM »
Do you experienced brewers have a preference for one over the other?  Irish Moss vs. Whirlfloc?

21
General Homebrew Discussion / Carbonation
« on: March 17, 2013, 06:11:45 AM »
I bottled a DIPA (extract recipe) 10 days ago.  Last night I opened one and there was little to none carbonation.  When I prepared the 4 oz. of corn sugar I did so by boiling it with 2 cups of water for 5 minutes.  I let it cool and then put it in the racking bucket along with the beer.  The bottles have been sitting at room temperature @ 70 degrees.

So, did I lose this batch or should I just wait another week or two to see if the carbonation happens? 

22
Yeast and Fermentation / Pitching Rate for Pliny the Elder Clone
« on: March 13, 2013, 06:45:55 AM »
I will be making a Pliny the Elder clone at the end of the month using Vinnie Cilurzo's recipe from Zymurgy 2009.  He says to pitch two packages of yeast or a yeast starter.  My question is, can I pitch 2 vials of WLP001 and get the results needed for this high gravity IPA?  FYI, this is an all-grain recipe for a net: 5 gallons.

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