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Messages - HydraulicSammich

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31
The Pub / Re: Happy Thanksgiving everyone!
« on: November 28, 2013, 09:27:00 AM »
Happy Thanksgiving to everyone!  So much to be thankful for, friends, family, and patriots.  Cheers to all!!!!

32
All Grain Brewing / Re: Bicarbonate HCO3
« on: November 26, 2013, 08:35:01 PM »
Okay, I agree with repo on the pale ale numbers.  Your pH is in range.  Do your final numbers look within repo range?

33
All Grain Brewing / Re: Bicarbonate HCO3
« on: November 26, 2013, 08:18:32 PM »
So Jim, what does your spreadsheet tell you the estimated mash pH is and the estimated sparge pH?  If your pH is in range, it should be taking care of your bicarbonates

34
Equipment and Software / Re: NB Big Bubbler
« on: November 20, 2013, 07:52:06 PM »
That is a great idea!  Don't think I could fit two in my fermentation chamber as with 6.5 carboys.  Boo hoo!

35
Yeast and Fermentation / Re: a different lagering question
« on: October 29, 2013, 12:14:57 PM »
+1 to lagering and carbing at the same time.  However, I have found it to my advantage to keep the pressure down a couple of pounds or so while at 32 or 33 degrees.  When you transfer to the Kegerator you won't have foaming problems.

36
I "no sparge" and use Bru'n Water spreadsheet.  I do a late infusion of sparge water and run it all off at once.  So, I adjust the sparge water for pH which is slightly different than mash adjustment.  The most important thing is to measure pH of the kettle at runoff.  If it is where you want it, no matter how you arrived there, your good to go or you will need to adjust the sparge.

38
General Homebrew Discussion / Re: Water Book?
« on: September 29, 2013, 09:33:29 AM »
Mine as well on Saturday!

39
Yeast and Fermentation / Re: Using yeast from a blow off as a top crop.
« on: September 24, 2013, 02:53:33 PM »
Check T Schmidlin's article, "Yeast Recovery System" in the Gadget's Issue of Jan/Feb 2011 Zymurgy

40
Equipment and Software / Re: Oxygen flow meter?
« on: September 17, 2013, 02:35:29 PM »
I don't even know why we are worried about medical vs welding 02.  I have used welding exchange five lb tanks for years with no problem.  Throw a cheap Harris gauge on it and you are there.  You will get at least 40, 5 gal kegs out of the tank.  I leave it slightly open all the time so it never sucks wort into the sintered stone or metal until I drop it into the starsan. 

41
Yeast and Fermentation / Re: Top cropping yeast questions.
« on: August 25, 2013, 12:26:38 PM »
Just wanted to followup on this discussion.  One week after harvesting I planned to pitch the whole 125 ml into a new 5.5 gal batch.  I got a little nervous about the viability and pitched it into a 2 L starter.  Then decanted and pitched as planned in 7 days.  Fermentation took of nicely and collected another 140 ml from the second beer.  What a sweet easy way of yeast collection, saving a little money, and having a little more fun. 

42
Yeast and Fermentation / Re: Top cropping yeast questions.
« on: August 18, 2013, 01:06:12 PM »
Morticaixavier, that is interesting.  I was reading on Wyeast packaging, it mentions it contains 125 mls of yeast an nutrient.  So, Brewer's Friend Pitch Rate Calculator predicts that if the viability is 1 billion per ml then a 1 liter starter would be perfect.  But, if I intentionally underestimated it by 50% calling the viability .5 and using a starter of 2.7 to collect adequate cells.  Do you think I would be over pitching in 5.5 gallons if I were wrong?  Just trying to be on the safe side of viability.

43
Yeast and Fermentation / Top cropping yeast questions.
« on: August 18, 2013, 11:59:17 AM »
I decided to build Tom Schmidlin's top cropping gadget and successfully harvested some nice white slurry approximately 48 hours into fermentation of a 1.065 IPA.  Of course everything was sterilized or sanitized.  I cold crashed the slurry and came up with approx 125 mls of slurry with about the same amount of beer on top.  No trub layer.  Could someone help me estimate the viability of this slurry so I could step it up if need be for a new beer.  I am looking for a useful estimation.  50%, 25%, what has been your recurring best guess.  I realize I could count cells but am not set up nor do I really want to get that involved.  I have read quite a bit on the subject but can't seem to narrow down a good way of estimating.  Thanks.

44
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 14, 2013, 08:44:46 PM »
Quote
Hydraulic - is there something about a rye beer that really shows the benefit of good water chemistry?
I really like the pungent rye flavor in many beers.  I am not so sure water amendment does much to accentuate rye tastes but it does wonders for the hops and the malt.  I look for the hop burst.  The flavors and aroma are much better.   

45
All Grain Brewing / Re: Who's Brewing Today? s
« on: August 14, 2013, 05:45:41 PM »
Brewed another 5 gal batch of a rye IPA, yawn!  I really love this stuff especially after working with Bru'n Water.

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