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Messages - majorvices

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4261
Yeast and Fermentation / Re: To Skim or Not
« on: February 26, 2012, 07:09:34 AM »
How are you gonna get it in the top of a sealed conical? ??? Unless you are using a plastic conical. My conicals are 7 bbls and pressurized though so I may be thinking on a different level. But even my blickmann conicals with the pull top lid were impossible to skim any foam from especially squeezed inside of a fridge/freezer.

Regardless, much of the "braunhefe" will get stuck to the sides of the fermenter anyway and unless you are open fermenting or in a bucket I don't see an easy or convenient way to skim and I personally feel it is a very, very minor difference. I doubt many breweries are skimming from inside their conicals.

4262
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 26, 2012, 06:04:01 AM »
I was thinking about this some more and I think either yeast can be used for a super clean almost "lager-like" strain and both work well at cold temps but that the difference is WY1007 will accentuate the malt better and WLP001/W1056 accentuated hops better. Also, along that note, the dry version US-05 is not as clean as the liquid version and has a more harsh profile that can be hidden quite well by American hoppy ales or stouts and the like but does not sub as well for alts and mock lagers even at cold temps.

4264
Yeast and Fermentation / Re: To Skim or Not
« on: February 26, 2012, 05:54:49 AM »
There's no way to skim the or top crop in a conical, unless you do a blow off.

4265
Yeast and Fermentation / Re: Crazy fermentation and first starter
« on: February 25, 2012, 04:36:54 PM »
Agree with these guys. I would use a clean and sanitized vessel, not one filled partially with sanitizer.

4266
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 25, 2012, 04:34:55 PM »
I have seen it work at 54 degrees. A lot of people say that the WY1007 German Ale is the cleanest strain they have ever tasted. I'm not sure I agree with that totally. chico is super clean when fermented cold. And I have found the WY1007 can be a bit temperamental if it is not handled right.

I would say that the WY-1007 is the cleanest ALE strain that I have used.  Just saying.  Really like the clean flavors from WLP 830 and 833.  The Mexican Lager strain is said to be even cleaner tasting.

Yeah, I meant ale strain (obviously).  ;) I'm just sayin', wlp001 may be almost as clean, if not as clean, and IME is much less temperamental. Someone mentioned sulphur: I've found WY1007 can throw a good bit if not handled properly. And if fermented too warm it can be kinda funky and not clean at all. No arguments that if fermented in the mid 50s it can be extremely clean.

4267
General Homebrew Discussion / Re: Just had my first kolsh...
« on: February 25, 2012, 04:30:59 PM »
Water is probably my biggest issue.  If I started with RO water what would I need to add to make it good?

Soft water and bump your calcium up above 50 ppm and you should be good. I cut my tap water with RO water 50/50.

4268
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 25, 2012, 08:07:07 AM »
A new vial pitched at 58F may be very sluggish, which overall is bad for the beer.  However, if you use an active starter it should work fine.  Jamil claims that Sierra Nevada brews with this strain at the temperatures you describe with great success.  It may have a slight sulfur note to it though.

I have never gotten sulphur off chico. I definitely have gotten sulphur of WY1007. Totally agree that if you are not making a starter you are better orr starting any strain off on teh warm end, but I'm pretty sure gmac is smarter than to pull a stunt like that.  ;D

4269
Yeast and Fermentation / Re: Crazy fermentation and first starter
« on: February 25, 2012, 08:04:33 AM »
Your starter OG was  alittle high but I wouldn't worry about it. 1.020-1.040 is the range, and I shoot for the lower end. But you didn't do any damage.

The head space is probably the problem plus hefeweizens just throw up a lot of top cropping yeast. If you are capturing the blow off in a sanitized vessle use that yeast over the bottom. Hefeweizen strains are top cropping strains and you will be better off top cropping than collecting the yeast on the bottom. Top cropping hereweizen yeast tends to preserve all the great flavor characteristics of hefeweizen while bottom cropping tends to select the more flocculant yeast. That said, I have bottom selected hefe strains often with fine results.

IMO you don;t need to wash any yeast. It's a waste of time and a potential contamination hazard.

4270
General Homebrew Discussion / Re: Just had my first kolsh...
« on: February 25, 2012, 07:13:27 AM »
well, although dusseldorf and kohln are neighbors those two styles are vastly different. Regardless, 45 degrees is not technically lagering. You need to get down to 38 degrees at least, and preferably closer to freezing to lager. The problem is most german ale and lager strains are not very flocculant and you really need those cold temps to get the yeasts to crash in any reasonable amount of time. If you can knock the temp down closer to 38 or colder you will probably see better results as far as clarity goes.

4271
Yeast and Fermentation / Re: 1st time using liquid yeast
« on: February 25, 2012, 06:11:34 AM »
I think it is even more important for new brewers to use starters.  I don't believe starters are just for advanced brewer trying to dial in the perfect yeast ester profile in their beer.  One of the biggest concerns with a new brewer is definitely going to be their sanitization practices.  If you pitch a new, inactive vial of yeast, the lag time will be longer than if you pitch an actively growing or fermenting starter.  This allows the yeast to get cranking in your beer MUCH faster, which will serve to protect you from minor errors in sanitization as the yeast will have a better chance of outcompeting other microbes.

I agree. I also like to suggest to new brewers to stick with dry yeast or pitch multiple vials/packs of liquid yeast until they are up to the 15 minute extra task of whipping up a starter. You don't need a starter with dry yeast and if you are using liquid yeast it is best to pitch a little extra since if you are not making a starter you are almost certainly underpitching and it is usually better to over pitch a little than under pitch.

4272
General Homebrew Discussion / Re: Just had my first kolsh...
« on: February 24, 2012, 08:31:10 AM »
I used to brew a lot of kolsch, especially for my wife. She loves it. Get your water and pH right, use the right yeast (you need to use a kolsch specific yeast) and you can nail the style pretty easily. The two yeasts that are the easiest to find are WLP029 and WY2565. The WY2565 ferments a little better at cooler temps but is a b**** to get to clear. The WLP029 can be a bit more temperamental  during fermentation as it tends to stall under 62 degrees near the end, but it is much easier to get to clear. Both make excellent kolsches.

Here's one of my recipes

Kolsch

12 Gallons
OG 1.050-1.052
IBU 23

20.5 lbs German Pils
2lbs German Munich

.75oz Magnum (14.9) 60 min
1oz Mittlefruh (3) 30 min
.5oz Mittlefruh (3) 10 min

WLP029 or WY2565 Starter or slurry (I make a 2.5 liter stirred starter or slurry from a previous batch. be sure to pitch enough yeast)

Boil 90 minutes to alleviate concerns about DMS

Aerate and pitch at 56 degrees. Ferment 58-60 for 3 days and then let rise to 62-64 until finished.

4273
Equipment and Software / Re: I hope this pump is strong enough...
« on: February 24, 2012, 05:35:28 AM »
Not really an answer to your question but I live in Alabama and for years and years on homebrew batches I have just put my wort in my fermentation chamber over night until it reached pitching temps. Sometimes as long as twelve hours. Before I got my glycol system at my brewery I did this on a professional level as well, repitching yeast up to 5-6 generations and never had a problem. I actually decided that I liked the "break" in the action, to aerate and pitch the next day.

4274
The Pub / Re: name that bar . . .
« on: February 24, 2012, 05:24:13 AM »
Looks almost exactly like the Flying Saucer in Nashville. Actually, it looks exactly like it assuming the taps would be in the same order.

4275
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 24, 2012, 05:19:00 AM »
I have seen it work at 54 degrees. A lot of people say that the WY1007 German Ale is the cleanest strain they have ever tasted. I'm not sure I agree with that totally. chico is super clean when fermented cold. And I have found the WY1007 can be a bit temperamental if it is not handled right.

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