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Messages - BrewQwest

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16
Option One: One 12 ounce bottle of malta goya , 12 ounces distilled water, add yeast..... done!! no boil, no muss, no fuss !!!
Option Two: DME, distilled water, shake violently, put on stir plate if you have one, add yeast.....done!! no boil, no muss, no fuss!!
Sometimes we make things wwwwaaaaaayyyyyy too hard... cheers!!

17
General Homebrew Discussion / Re: Accurate thermometer
« on: February 17, 2013, 10:21:10 AM »
I guess I will have to run a controlled test- melted ice in a glass to create freezing temp of 32f, and boiling water at 210f at my elevation, then compare each devices readings in the freezing and boiling points.

You should also check what they're all reading at 150 or so.

+1 to the 150F... we don't mash at freezing (is the slush supposed to be 32 or is the frozen water supposed to be 32 or is 32 somewhere within a degree or two different) and we don't mash at boiling (is 210 actually boiling at your elevation utilizing your brewing gear or is it a degree or two different)? And with only one thermometer, how do you verify its accuracy when you do get to mash temps?
I now standardize on an RTD probe (+/- 1%) hooked to a PID previously calibrated with a lab thermometer. Prior to this I ran a digital thermometer, stem thermometer, and a submersible thermometer at mash temps while heating up some water.. Make up a chart of any differences in any of the readings at any temp between them... cheers!!

18
General Homebrew Discussion / Re: Lager chamber
« on: February 17, 2013, 10:12:08 AM »
I place mine in a thermowell inserted into the fermentor so that the probe measures the very center of the wort being fermented... I worry about my wort's fermenting temp, not the temp of the probe hiding under the insulated material. Many agree that the yeast will create a temperature increase within the fermenting vessel which can be anywhere from 4-8 degrees higher than the ambient temperature surrounding it...just because we cool off the fermentor and the ambient air surrounding it, doesn't mean we no longer have any type of temperature increase from the active yeast, does it? 

19
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: February 12, 2013, 02:42:38 PM »
Tried something new, for me anyways.... took some go-ferm rehydration nutrient at the proper dosage and added that to the cooled boiled water...then added the S-189 lager yeast packets to that....waited 15 min....slightly stirred (became really frothy) and pitched it into the fermentor at 50F .... bubbling merrily away within 8 hours.... cheers!!

20
Ingredients / Galena Hops Alpha Acid inquiry
« on: September 28, 2012, 05:10:21 AM »
I purchased a pound of Galena Hops through our Club's group buy where we buy directly from North Country. The hops arrived in a vacuum sealed bag but had 7.9%AA written on the sticker. That seems quite low to me for Galena. Usually they are in the 11-15% range aren't they?  Does anybody else know of these low Alpha Acid Galena's or did they mean to write down 7.9% Beta instead of Alpha???

21
Equipment and Software / Re: Bucket opening tool
« on: April 22, 2012, 06:35:31 AM »
I have the one resembling the black one... but I do NOT use it anymore.. I found I was putting hairline cracks in my lids when I used them.. This of course leads to bubblers with no activity due to leaky lids.. You may want to consider using your fingers as I do now.. jmho... cheers!!

22
Equipment and Software / Re: Boiling out a ball valve
« on: April 22, 2012, 06:26:37 AM »
I don't think PBW cleans with oxygen, its peroxide that oxidizes the gunk.  Theres a lot of O2 formed during the process though.

+1 Tom ... the concept of these cleaners not working with boiling water (primarily due to a lack of oxygen??) is somewhat misleading... especially since the water is typically no longer boiling once you add the cleaner and the object to be cleaned, into it..As soon as you begin to stir up this concoction, you are re-adding oxygen back into the solution... unless the intent was to maintain heat and maintain the boil while submersing the object into it... then I would ask why would you want to do that with these types of cleaners to begin with?? These cleaners were devised so that you would not have to resort to a boiling solution in order to be effective... jmho... cheers!!

23
Equipment and Software / Re: Irish Moss Mill
« on: April 22, 2012, 06:16:48 AM »
forgive my ignorance, but if you are grinding irish moss to get more surface area contact, why not just use a whirlfloc?  cheers!!

24
thanks for sticking this thread at the top. I don't get a chance to frequent here as often as I would like. Seeing this thread just solved an agonizing problem as I had my pump head mounted upside down. Who'd a thunk??  As time passes, I know there will be numerous new brewers buying pumps and trying to use them for the first time. This thread should save them from "pump anxiety" ... thanks again Denny for have Walter's much needed info posted here.

25
Yeast and Fermentation / Re: Urquell WLP 800
« on: August 01, 2011, 10:29:54 AM »
thanks for the reminder about the gravity reading.  But I was concerned about doing anything with the large head  (krausen?) still floating on top.. I tipped the carboy back and forth slowly a couple times to see if I could force anything to fall.. next day I opened the fridge and sure enough, it has pretty much fallen out.. Now I feel more comfortable taking the gravity reading ( even though if I would have done so at the beginning I probably would have felt less anxiety  :D ) ... thanks for the responses...

26
Yeast and Fermentation / Urquell WLP 800
« on: July 30, 2011, 10:01:02 AM »
I previously used this yeast in a plastic pail fermentor and then harvested it. This time, I used it in a CAP which fermented in a glass carboy in my fermentation fridge.  It has been a month and there is still a good layer of yeast/krausen sitting on top (about a half inch) but all bubbling from the carboy has ceased. It is now been at 60F for a few days completing the D-rest. Is it safe to just push my racking cane through this layer and rack it to the keg? I was hoping this layer would fall once it was warmed up to 60F. 

27
Kegging and Bottling / Re: Gas & Liquid Connector internal 0-rings
« on: May 23, 2011, 11:03:40 AM »
thanks everyone... you are all the reason this forum rocks!!!!!  I raise a glass to all the respondents....and everyone else on this forum...   ;D

28
Kegging and Bottling / Gas & Liquid Connector internal 0-rings
« on: May 21, 2011, 07:20:10 AM »
ran a search and came up empty. Does anyone have a source for the o-ring which is INSIDE the gas and liquid connectors (Ball Lock) .... I took one apart to clean it and lost the little bugger  >:( down the drain.. It is so light that the sink trap didn't save me.. thank you and cheers!! ...

29
Yeast and Fermentation / Re: Fermentation Temp QuestionsI p
« on: May 14, 2011, 05:00:18 AM »
You can get those self-adhesive thermometer strips and stick them on your fermentor to give you a better idea of what the internal temps are.



Just so you know, A thermometer test was performed on another forum utilizing the self adhesive strip taped to the outside of a glass carboy, plus a digital sensing probe in a thermowell placed into the center of the carboy, and an additional sensing probe taped to the outside of the carboy and insulated from the surrounding ambient temp. The carboy was placed into a controlled environment and the findings were dramatic. The surrounding air was being controlled by the sensor in the center of the wort (the one in the thermowell).  Frequent readings were taken every day during the course of fermentation and it was found that the temp strip and the sensor on the outside of the carboy, still read anywhere from 2 to 4 degrees cooler than the actual controlling thermometer.. had the fermentation been controlled by either of the other two thermometers, the fermentation temps would have made a very differenet tasting beer...

30
I agree with the above post...  However, I did find the web page on Wyeast's site. The photo of the vials is at the bottom of that page:  http://www.wyeastlab.com/hb_pitchrates.cfm  
I think what the image may be trying to portray is the amount of pure yeast in those vials as compared to a mixture of yeast/trub which people may have in their containers.  Wyeast says you need 1.5 to 2 times the amount of yeast pitch from a slurry as compared to their normal pitch rate. I may be wrong about the photograph though...

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