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Messages - Joe Sr.

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1291
Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 05, 2014, 08:20:28 AM »
I use a very specific procedure of picking up the fermentor and moving it in an orbital fashion until the remaining beer has swirled up the yeast cake into the liquid, then I pour it into a sanatized half gallon mason jar.
Amazingly, I seem to have come to the same solution as well. Except I pour it into multiple pint mason jars. I now have a shelf in my fridge of yeast pickled under beer :)

Is that extraction process patented?  Because I've been using it, too, for years.

The only difference is I pour my yeast into tupperware containers.  I find that pressure will usually build up in the container and I prefer bulged tupperware to broken glass.

I store the yeast like this for extended periods of time and use it to create starters for brew day.

1292
Kegging and Bottling / Re: Commercial Bottle w/o Cap Came Out Super Sour
« on: December 04, 2014, 12:39:02 PM »
You're bolder than I.  For sure.

I keep thinking "urine."

1293
Kegging and Bottling / Re: Commercial Bottle w/o Cap Came Out Super Sour
« on: December 04, 2014, 10:40:41 AM »
Ew.  That cap came off somewhere along the line.  who knows what you drank.

1294
Yeast and Fermentation / Re: Danstar Windsor
« on: December 04, 2014, 10:39:02 AM »
Of the two, I prefer Windsor.  I get weird tart flavors from Notty and don't plan to use it again, though I have some in my emergency dry yeast stash.

That said I've made outstanding beer with the combination of Windsor and Notty.  These beers did not exhibit the odd tartness.  Take that for whatever it is worth.

1295
Kegging and Bottling / Re: volumes of CO2 when bottling
« on: December 04, 2014, 10:33:46 AM »
You can get unrefined cane sugar that has a brown tint to it.  Sugar in the Raw is unrefined cane sugar.

IME, the falvor difference are subtle if you're using a lb or so in a beer.  I don't think the amount used for priming will have an impact.

As far as fermentability, they are or should be identical.

1296
Kegging and Bottling / Re: Bottle cleaning
« on: December 04, 2014, 10:27:59 AM »
Good advice here.  If it needs a brush, I'll throw it out.  But I've found most everything will come clean with an oxy clean soak and a bottle washer.

1297
Equipment and Software / Re: Tap-A-Draft
« on: December 03, 2014, 02:07:07 PM »
You don't have to "constantly" add pressure, but every time you pour a pint you will lose pressure.

Most people leave their kegs hooked up at serving pressure.  Some of us pour off of head pressure and top up the CO2 when the pressure gets low.

I don't pour too many pints at once, so I go with head pressure.  The keg will equalize over time, which means the beer will get less carbonated unless you hit it with more pressure.

EDIT:  You probably recognize this, but you pay for the convenience of not having to refill CO2.  I get a 5 - 15lb tank filled for $20.  The small cartridges are maybe as low as $0.50 if you buy them in bulk.

1298
Kegging and Bottling / Re: Stupid liquid out post! Uuuugh!
« on: December 03, 2014, 11:53:03 AM »
I stripped down my first batch of kegs and cleaned them all at once.  Fun times putting the posts back on.  Some kegs were Cornelius. Some were Spartanburg.  I had no idea that the gas and liquid were different posts nor that different kegs had different posts.  But I learned quickly.

1299
Beer Recipes / Re: ferment for 12 weeks
« on: December 03, 2014, 07:37:03 AM »
I think that's just lightening fast updating on the website.

1300
Equipment and Software / Re: Tap-A-Draft
« on: December 02, 2014, 04:00:39 PM »
Yes, you're better off with a small keg but the investment is more.

If you don't like kegging the kegs hold their value (as well as beer).  I'm not sure if there's a market for a used tap-a-draft.

I started off using mini-kegs.  Still use them occasionally, but not so much.  They work, but they're not the best.

1301
Beer Recipes / Re: ferment for 12 weeks
« on: December 02, 2014, 03:52:32 PM »
Seems like a typo to me. 12 days?

It's not in the list on http://www.experimentalbrew.com/errata, that's why I'm asking. :)

Ummm.  Unless they added it since you posted it is listed.

1302
General Homebrew Discussion / Re: oxidation
« on: December 02, 2014, 02:49:12 PM »
All I want know is: has anyone tried this experiment? If so, what was the outcome?

I think you should go ahead and report back.

I've oxidized a beer, not purposely, and it was nasty.  Not looking to do it again.

1303
General Homebrew Discussion / Re: oxidation
« on: December 02, 2014, 10:42:51 AM »
IME oxidation leads to darkening and off flavors.

In a sealed fermenter with no disturbance oxidation would occur slowly but could still occur.

1304
Yeast and Fermentation / Re: Over-oxygenating?
« on: December 01, 2014, 01:14:15 PM »
Most homebrewers go way too fast when they use pure 02 and are probably getting a lot less oxygenation than they think.

This.  At 5L/minute I'm guessing most of the O2 just bubbled through the wort and out.  I set my regulator almost as low as I can get it without it shutting off.

1305
Yeast and Fermentation / Re: Belgian fermentation stalled
« on: December 01, 2014, 11:10:58 AM »
If it's only 9 days, I would just wait.  Denny has some rule of thumb about the last certain % (5%?)of attenuation taking as long as the first 95%.  I have found that to be accurate as I have also found that underpitched big beers take a long time to reach terminal gravity.

There is no harm in patience.

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