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Messages - majorvices

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6241
Yeast and Fermentation / Re: Pitching Rates: Wyeast vs Mr. Malty
« on: October 25, 2011, 07:26:52 AM »

Why is Wyeast and Mr. Malty so far apart?  And if it really is 2.3 packs for 1.060 OG, why does Wyeast market 1 pack to 1.060 OG?  There just seems to be a rather large discrepency here and I would appreciate some insight as to why.

Dave

As was mentioned above, you can usually "get away" with pitching just the smack pack for lower gravity beers but you are running a risk of having problems, especially since you do not know how the yeast was handled before it got into your possession.

Here's a "must read" article on yeast pitching: http://www.byo.com/component/resource/article/1749-yeast-pitching-rates-advance-homebrewing

Also, I think it is important to note that when pro brewers order yeast they have it overnighted packed in ice packs in an insulated box and that the yeast comes as a slurry closer to the MrMalty recommendations than the cell counts the yeast companies recommend to homebrewers.

6242
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 25, 2011, 04:57:24 AM »
Bubbling co2 up from the bottom is the most prescribed method - perhaps I didn't purge long enough but it didn't work in my case. I'm now thinking the copper trick worked afterall. Sulphur is gone, perhaps it took a few days for the reaction to completely take place, I dunno.

6243
Beer Recipes / Re: German Barleywine-Please Critque
« on: October 24, 2011, 05:01:27 PM »
It's called a Sticke Alt, not German Barleywine. But, yeah, you are getting the idea. ;) I like what you have. You might also consider dry hopping.

Spalt would be more traditional but what you have works.

6244
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: October 24, 2011, 04:50:56 AM »
Looks like the Munchak era in Tennessee is really starting to take shape now. I was hoping for mediocrity at best, but this is piss poor. I'll give them another couple of weeks to right the ship but, damn, these guys are hard to watch all the sudden.

6245
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 23, 2011, 12:52:04 PM »
I tried stirring with a plastic fork as well and had better luck with the copper.

6246
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 23, 2011, 12:14:02 PM »
Kinda shoots a big hole in the metallic off-flavor theory, ay?

Post fermentation is different from pre fermentation though since the pH is lower and can dissolve more of the copper. You will find many copper clad BKs, I doubt you'll ever find a copper fermenter.

FWIW the copper trick worked per glass but did not work as well on the entire volume. Also, I may have been picking up a slight metallic off flavor. I'm going to go total reversal and not recommend this as a technique. I have added a little bit of copper back into my BK, however.

6247
an update on this beer and a question:

My fermentor got up to 64 for ~6 hrs yesterday (forgot to swap out an ice pack in the water bath) after having sat at 61 since early Monday when active fermentation was underway.  Was I enough through the ester-producing primary phase by yesterday (36-40 hrs) to have avoided any unwanted esters for this one?

Can't do anything about it now, so I'm relaxing and having a homebrew, just wondering if my expectation of a nice, clean Alt isn't realistic.



I think you will be fine.

6248
General Homebrew Discussion / Re: Switching to Whole Hops!
« on: October 22, 2011, 05:35:09 AM »
I coarsely chop all my whole hops to improve the utilization and reduce the wort absorption. I use a cheap food processor from Walmart just for hops.


I had though about doing this before but was worried about leaving too much of the sticky resin behind in the food processor. Is this not a problem?

6250
The Pub / Re: Happy Birthday Keith!
« on: October 21, 2011, 03:52:21 PM »
You don't have a pet osprey named Brian do you?

Nope. I do have a great dane named Milo, though.

6251
The Pub / Re: Happy Birthday Keith!
« on: October 21, 2011, 05:08:41 AM »
Happy Umbilicord Day!  You now owe everyone a beer! that wished you Happy Umbilicord Day!  start pouring!

I sat on the beach all night long and poured from my jockey box but none a y'all showed up. :-\

6252
General Homebrew Discussion / Re: Switching to Whole Hops!
« on: October 20, 2011, 01:19:39 PM »
I don't know what Paul is talking about - all my points were valid, especially the clogging issue. ;) seriously I used to have two kettles, one for pellets and one for whole with a screen. Only ever had one clog with the screen. But it's still a PITA when it does clog. I agree with the comment that you need to be sure your system works with either or. I also agree that one should use whatever is easier and brings the brewer the most joy. I still use whole hops occasionally but only ever when bagged due toy system configuration.

6253
General Homebrew Discussion / Re: Switching to Whole Hops!
« on: October 20, 2011, 10:44:54 AM »
Somethings to consider. Whole hops can cause clogging nightmare if you don't bag them. There is less organic matter in pellets due to the fact that the pellatizer removes se of the excessive vegitative matter during processing. Also pellets tend to stay fresher longer because you can purge them easier and there is less surface area to aerate the volatile oils. Also whole hops absorb a lot more wort so anticipate you efficiency to go down as far as final collection in the feenters go.

Not saying you shouldn't switch, just don't expect it to be an improvement necessarily over pellets. I know there are those who swear flowers over pellets bit there are also those of us who swear the other way round. ;)

6254
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 20, 2011, 05:14:42 AM »
don't put too much stock behind reasoning at least w/RR, Paul. When I met Vinnie a few years ago I asked him about the Cara pils and he said something to the effect that he just through it in there on the test batch and was reluctant to change it. At least that was the pression he left me with.

6255
Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 06:50:47 AM »
Wlp500 is my Belgian house strain. I use ot from everything fromy Belgian White ale to my dark Belgian specialty ales. It's a work horse strain and is easy to bottom crop unlike a lot of other Belgian strains. I  surprised it doesn't getore love.

That said 530 is one of my favorite strains as well. No telling why it pooped out on you but I do not think it was the sugar. I would actually prefer to use 530 for many of my recipes but the 500 is more versitile and is used in one oft flag ship beers.

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