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Messages - majorvices

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Yeast and Fermentation / pitching temp
« on: November 28, 2012, 10:03:20 AM »
Many people won't notice fusels and you'd have to drink a lot to get a headache  (and likely get a headache anyway from the ethanol). 

Depends. They don't bother me until the next morning but I have known folks who are extremely sensitive to fuels, so much so they get pounding headaches after a beer or two.

In my personal experience I was amazed at how much better my beer was when I started 1) managing pitching rates and 2) managing fermentation temp. I thought my beer was pretty good before taking those steps but even then knew there was Room for improvement.

Beer Recipes / First lager!!
« on: November 28, 2012, 06:01:44 AM »
So you let it settle overnight and then just rack to primary and ferment?

I always chilled as far as I could, racked off and finished chilling to 44 in my fermentation chamber (chest freezer with temp control). When I first started brewing lagers I had an old fridge that on the warmest setting was 45 degrees. That worked perfectly.

Beer Recipes / First lager!!
« on: November 28, 2012, 05:59:43 AM »
Big +1 to jamils method.  Made my first lager (ok fest) and it turned out GREAT.  Clean and malty.

Not necessarily JZ's method. This is standard lager practice.

Yeast and Fermentation / pitching temp
« on: November 28, 2012, 05:33:42 AM »
Simply put: You are not making the best beer possible pitching at those temps. You will be causing a myriad of off flavors including hot alcohols and other potential problems when you try to cool an actively fermenting beer down to proper temps. You are also risking major head aches from fusel production. Fermentation temp, including pitching temps, is one of the most important practices in brewing - it rivals sanitation in the final quality of your beer! You should never pitch higher than 70-72, and preferably (for most ale strains) in the low to mid sixties with a "proper" pitch of yeast (see the pitching calc on to get an idea how much yeast you should be pitching for every batch). You should be sure to never let the fermentation temp, which will be 4-6 degrees higher than ambient at high krausen, get over 68-70 (72 at the highest) for most ale strains.

Some strains, such as WY1007 will need to be pitched and  fermented even cooler. WY1007 works best in the mid 50s.

Having a decent lag time is actually good for the flavor of beer. Having a super short lag time is NOT good for the flavor of beer. 12 to 24 hours is a "decent" lag time. Just because you can't see anything happening doesn't mean nothing is happening. The yeast are scavenging nutrients and oxygen an are budding and creating flavors in your beer. The key here is to restrain them from goping crazy and creating off flavors.

If you are ascribing to a rule that says pitch "blood warm" it is  avery ancient rule indeed, or a back woods, bath tub homebrew book. Don't do that! ;) I know you say your beer is turning out great, but I think you will be so much more pleased if you follow standard pitching practices. And you will probably wake up with less head aches as well.

Going Pro / What have I done?
« on: November 28, 2012, 05:26:15 AM »
Been meaning to put swag on our site for some time now (BTW: It's "Yellowhammer", all one word, state bird of Alabama - lil' pet peeve of mine. ;) ) But I'd upright trade for any other brewer's shirt out there. Just need an address and size (and a promise ;) )

Beer Recipes / First lager!!
« on: November 27, 2012, 03:56:00 PM »
for a standard 1.050ish lager the slurry from a gallon starter would not be too big! You will have the best results following the advice above, chill down to ~44-46, aerate big and pitch. Let it settle out ~48-50.

Just got done brewing...

My tap water temperature out in my RV garage where I brewed today was 72 degrees.  My water hose runs to a 50 foot copper IC in a 10 gallon Gott insulated round water cooler. That connects then to the Therminator.  I run straight tap water thru the system until the wort is down to 90 degrees.  Then I pitch the ice into the Gott cooler and bring the wort down to 65 degrees.  Works perfectly... but a pain in the arse.  Got to go out and buy ice every brew day.  Messy clean up.

So I saw this beer line gycol cooler on Craigs List for cheap and started dreaming. Won't it be nice to just connect the hoses to the Therminator, press the on button and "poof".  Instant cold glycol surging thru the plate chiller. No mess. No fuss.  No ice. No clean-up.

I think you fellows are correct - probably can't circulate chilled glycol fast enough to do the job right.  Guess I won't run out and buy that toy. 


You probably could do it, just you may have to have a dual stage chiller. Use tap water to knock down temp first then glycol unit to tamp it down the rest. This would take the thermal load off the unit.

I have heard of people rigging AC units up as glycol chiller. Can't remember how it was done but I bet you could find it with a search.

General Homebrew Discussion / disposing of yeast cake
« on: November 25, 2012, 07:48:41 PM »
My understanding is that yeast competes with beneficial bacteria for oxygen is septic systems. This is why municipalities do not want live yeast in their water treatment plants.

Now that you mention it I remember this as well. I think it is BS, but I remember hearing it. ;)

Most likely yeast in the septic system just dies or becomes dormant. I doubt there is much for it to consume since it has evolved to ferment maltose.

General Homebrew Discussion / disposing of yeast cake
« on: November 25, 2012, 05:00:36 PM »
If you have a septic system it should actually be beneficial for it. RidX ready to go! ;)

All Grain Brewing / I am back!
« on: November 23, 2012, 08:35:24 PM »
here's hoping for many more brews to come! congrats!!!

The Pub / Re: A changed euge (sorta)
« on: November 21, 2012, 12:53:18 PM »
Sorry for your tough time, bro. You are obviously made of stone. way to slog through it. Best wishes on the job search.

The Pub / Any hunters here?
« on: November 19, 2012, 01:07:12 PM »
Yep. At least the ones that weren't full of Skoal drippins. Blech.

So you didn't hike them all out... shame on you!

Oh no, they all came home. The spit bottles went in the recycling and the rest went in Oxy Clean :)

Oh, good. Yer off the hook then. ;)

Yeast and Fermentation / How hot for 3711
« on: November 19, 2012, 06:03:18 AM »
It does better at cooler temps. I start it oiff around 66 and don't ramp it much higher than 72-74 near the end. Gives you a nice peppery, dry and spicy saison.

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