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Messages - majorvices

Pages: 1 ... 270 271 [272] 273 274 ... 565
4066
Yeast and Fermentation / Fun fermentions!
« on: January 30, 2013, 07:59:13 PM »
That is very cool! Is that fermentor tiled? What yeast are you using? Very cool picture. I remember a tiled, open fermentor build similar to that from BYO years ago.

4067
All Grain Brewing / is my theory sound?
« on: January 30, 2013, 05:00:07 AM »
I have 2 hydrometers, too, and they are both off, one by two the other by 4. Calibrate it to be sure, it's not hard. Just put it in room temp water and check to see it reads 1.000. Distilled is recommended, but regular water will get you close enough.

4068
All Grain Brewing / is my theory sound?
« on: January 29, 2013, 08:10:09 AM »
i don't think the higher mash temps denature the enzymes immediately. And I don't think mash out tmeps are really necessary in homebrewing, unless you are performing a 3 hour mash. The temp drop could be a problem, one easily rectifiable by adding a gallon or so or boiling water mid way through.

Interestingly enough, "thin beer" is a common complaint to those new to AG brewing. I wonder how often it is that they are used to heavy and underattenuated extract brewing. That said, 1.007 is pretty darn low. But are you sure you hydrometer is calibrated correctly? Are you sure your thermometers are calibrated correctly?

4069
Equipment and Software / chilling a 30-gal batch
« on: January 29, 2013, 07:04:54 AM »
dean, do you have any clogging issue recirculating through the therminator when sanitizing?  how do you manage hops going through the plate chiller?

FWIW that's why I went with the chillzilla. No clogging issue and it allowed me the convenience of sanitizing during the boil. Chill rate was plenty fast for me.

4070
Beer Recipes / Thoughts on IPA
« on: January 27, 2013, 12:05:53 PM »
WELCOME to the forum. recipe looks good to me. I personally move the 5 min. addition to 0 min.

4071
Going Pro / "House" Yeast Strain
« on: January 27, 2013, 02:49:26 AM »
Leos, I need to visit your taproom soon. Need to discuss lager brewing!

Me too. But that is just to drink your beer.

Me too! For both! :)

4072
Equipment and Software / chilling a 30-gal batch
« on: January 26, 2013, 10:10:58 AM »
I used to run 45 gallon batches through my Chillzilla and March pump w/no problems. I would just run over to fermentor and pitch the next AM if the water wasn't cold enough.


Looks like those kegs are attached. I kept wondering what they were for!?

I just pulled it out and took a picture. Kegs just happened to be there.

4073
Going Pro / "House" Yeast Strain
« on: January 25, 2013, 01:55:12 PM »
It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.

So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.

Makes a lot of sense, and a hurdle that might be present for most new breweries. Why buy a prop. vessel when that money could go towards another fermentor/more kegs/etc.?

Plus there's the extra work of adding a brewday or at least collecting and boiling the left over runnings.

4074
I love Hopslam!

4075
Equipment and Software / chilling a 30-gal batch
« on: January 25, 2013, 10:32:40 AM »
I used to run 45 gallon batches through my Chillzilla and March pump w/no problems. I would just run over to fermentor and pitch the next AM if the water wasn't cold enough.


4076
Going Pro / "House" Yeast Strain
« on: January 25, 2013, 06:19:30 AM »
I have two strains and two different flagship beers. I make about 80% of the rest of my beers with those yeast. One is a belgian strain I use for my Wit and the other a German ale strain I use for our "schwarzbier" (made w/ale yeast.)

Basically, to answer your question, I chose the yeast that works best for my flagship beers and the styles of beers I want to brew. It is not without problems, for instance while the strain I use for the Wit works perfectly IMO for that style but it is a pain to clear in the Tripel, Dubbel and Quad.

It's hard to deal with other strains because I don't have any means to propagate yeast aside from the fermentor so if I am going to brew one 15 bbl of 1.090 quad I need to start w/an existing slurry and it's not just as easy as deciding to throw in another style to grow up yeast because you need tap handles and/or labels for that beer and I don't want to waste an entire brewday making up a yeast starter.

So, if I want to add a different strain I need to either add a new flagship beer or a yeast propagation set up. For my Belgians I am actually considering adding a belgian Pale ale so that I can change the strain to what I prefer in my higher gravity Belgians.

At some point perhaps I will contact White Labs or Wyeast or BSI and see if they can suggest or "design" me a proprietary strain but I can't afford that just yet.

If you are brewing on a large scale it isn;t the same as just bringing over your old homebrew recipes. In fact, here's another problem. I get most of my grain from Country Malts and they don't even carry some of the malts I would like to use (though they do carry most of it) but to order the couple of sacks I want that CM doesn't carry I'd have to order a pallet from Brewer's Supply Group.

And don't even get me started about hops! ;)

4077
Equipment and Software / What 10 gal fermenter?
« on: January 24, 2013, 10:52:55 AM »
I have used the 15 gallon cornies for about 8 years now. They are already plumbed and require NO modification. Just pop a hose on a gas disconnect and you have a blowoff tube. I have been praising these as a perfect solution for years now, and have only now just bought a conical for 15g batch sizes.



Wow! Those are awesome!

4078
Equipment and Software / What 10 gal fermenter?
« on: January 24, 2013, 10:51:58 AM »
Unless you have your brewery close to your conical fermentor, I recommend 5 gallon buckets for 10 gallon batches. I ferment in chest freezers in my basement and brew on my back porch. Carrying buckets down the stair is way easier than carrying carboys and I can't imagine how I would have plumbed a line to a 14 gallon carboy let alone carry it.

4079
Yeast and Fermentation / Don't make yeast starters from dry yeast? WTF?
« on: January 23, 2013, 09:07:58 AM »
If you have extra wort laying around from a previous batch, then making a starter isn't such a bad thing to do if you really want to.  But if you don't have spare wort, then keep in mind that you are blowing extra money on extract to make the yeast starter.  Dry yeast is all about high quality, less fuss and less money.  If you're going to mess around making a yeast starter, well, you're wasting your time AND money IMHO.

Theoretically, it is a bad idea since dry yeast already have their glycol reserves stored and in suspension and making a starter could cause them to blow their reserves. The idea of making a starter is to grow up enough cells. With dry yeast you can be fairly certain on the # of viable cells in the packet so a starter is not needed and could be detrimental if the starter is too small.

4080
The Pub / Pint Glass Pricing Poll
« on: January 22, 2013, 06:49:14 PM »
Yeah, you can charge all you want but if you serve them in your pub they are going to disappear  regardless I know a lot of pubs that sell glasses, but don't serve you beer in those glasses. ;).

or I should say, serve beer in plain glasses...

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