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Messages - HydraulicSammich

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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. 

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.

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.

All Grain Brewing / Re: Who's Brewing Today? s
« on: August 14, 2013, 08:44:46 PM »
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.   

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.

Beer Recipes / Re: German Rye/Roggenbier?
« on: August 07, 2013, 08:10:58 PM »
Now, take that description quattlebaum just gave and use your favorite IPA hops and you have a killer Rye IPA.  Just sayin!

Yeast and Fermentation / Re: vigorous fermentation
« on: August 05, 2013, 01:52:26 PM »
Congratulations on jumping into the game with all fours.  I agree with pretty much what everyone has said.  I think the most important things to do and consider now are 1) plan a new beer right away and get your mind of of this one.  Let is sit in primary until it is done.  Take gravity readings.  2) read everything you can about making beer. 3) Be prepared to control your fermentation temps.  If you were at 75 degrees when you pitched, your fermentation temp would be in the 80's.  Way to hot.  Lower temps, cleaner beer.  4) pitch proper amount of yeast.  Let this one work out on its own.  The next will be magnifico.

Equipment and Software / Re: Erlenmeyer Flask Size?
« on: July 03, 2013, 07:28:04 AM »
I use a StirStarter brand plate.  I always do 5 gal batches.  I have a 2, 4, and 5 L Erlenmeyer. My go to flask is the 4 L.  Most of the time the yeast I have immediate access to is one to two months old.  But, my 5 L always works just as well on this inexpensive but good plate.

The Pub / Re: To our Friend and Leader
« on: June 24, 2013, 07:05:06 PM »
Our thoughts and prayers are with you. Denny!

Homebrew Clubs / Re: Newbie Here
« on: May 19, 2013, 06:49:04 AM »
If you end up needing to ferment mostly ales (~mid 60's) and are having trouble with either the cost or size of a refrigerator or mini cooler that will fit your carboy or bucket, I highly recommend the below Igloo cooler for fermentation. I was able to keep my wheat ale right at 65 for 2 weeks with very minimal tweaking (adding ice cubes periodically). Good luck!


I used three of these early on.  Frozen liter bottles and a floating thermometer worked well.  You can buy these at Walmart or Sam's for $30.00

The Pub / Re: It's stupid, but I want one....
« on: May 11, 2013, 12:06:27 PM »
Nice, but could still get a DUI on that in Utah!

Equipment and Software / Re: Primary without an airlock
« on: April 23, 2013, 10:07:14 AM »
Not to worry.  The thermalmass of the liquid keeps the temp from changing rapidly.  I used Igloo Ice Coolers, somewhat of a square cooler, and cut a hole in the top for the lock.  I used one liter frozen bottles and a floating thermometer.  Of course all this is before freezers and temp controllers.  You would be good with the foil on the carboy if you choose that route 

All Things Food / Re: Fermenting Crock
« on: April 15, 2013, 12:07:14 PM »
Nice!  I think I should put a pot of kraut on right this minute.  I haven't used what you just purchased but do use a 4 gallon Redwing crock which kicks out about 12 quarts kraut.  Just enough to get by a year.  I also use a 16th century recipe of my grandfathers from Switzerland.  Simple, just add salt and Danish ball head cabbage.  All other herbs are added at cook time.  Cheers!

Kegging and Bottling / Re: Kegerator Issues - Dump Cup!
« on: April 03, 2013, 07:45:54 AM »
Computer fans are okay to circulate air around but they will not pump air up the tower.  To eliminate this go to and check out their fans.  I use one in my chest kegerator, plastic plumbed to pump cold low air up and over the lines and directly over the shanks.  Cost me a hundred bucks but I have solved my problem.  Cheers!

Kegging and Bottling / Re: What the?
« on: March 26, 2013, 08:41:56 AM »
Also, along with temp, head space is a big factor.  Overfilling the keg, higher initial temps, and prolonged higher temps, say in the keaser as opposed to a lagering chamber, increases the time dramatically to carb the keg.

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