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Messages - Joe Sr.

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31
Ingredients / Re: Brewtan B
« on: September 19, 2016, 10:56:59 AM »
I wouldn't say you can't make good beer unless done this way, but I think you could possibly make even better with controlling mash oxygen.

You never said that.  It was others.  And it's always possible for me to make better beer.

32
Yeast and Fermentation / Re: Wyeast 1968 coagulating on stir plate
« on: September 19, 2016, 08:38:47 AM »
Egg drop soup.  It's completely normal and one of my favorite yeasts.

33
Ingredients / Re: Brewtan B
« on: September 19, 2016, 08:33:47 AM »
To me, the process seems ridiculously complicated.  In addition, as far as we all know, the benefits are questionable.
Preboil water and buy a stainless chiller is too complicated?
Hey, I'm not here to sell lodo. Do it, don't do it, makes no difference to me. But if someone feels like they make good beer and it's just missing that something, it's worth looking into.
Cheers

Pre-boiling sounds like a PITA, but no it's not complicated.  It seems like some of this is worth trying, whether I get around to it or not is a different question.  If Brewtan gets a similar result and is significantly easier, that might be the route to go.  I need a bigger chiller for my 10 gallon batches, so when I get it I'll probably go stainless.

Guys like RPIScotty, who were hugely skeptical of our LODO friends at the outset, have gone whole hog.  So there's something going on there to convert the skeptics.

I still don't buy the "you can't make good beer if you don't do it this way" dogma, but I'm not hearing so much of that anymore (maybe because those guys stay on their site).

34
Kegging and Bottling / Re: First time kegging
« on: September 19, 2016, 07:40:29 AM »
I suppose you could still use it as a fermenter...

At the least, if you scrap it, save the posts, dip tubes, etc.

35
Ingredients / Re: Don't use Crystal 60??? Something I heard on Brew Strong?
« on: September 17, 2016, 09:04:57 AM »
That's a much more limited perspective than "never ever use it" however.

I don't think there's any single ingredient that "never use" really applies to.


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36
Yeast and Fermentation / Re: Wich is the better bock yeast
« on: September 17, 2016, 08:54:58 AM »
Or you could give your starter more time. Decant it and add weaker wort. Even if you're brewing today you could pitch tomorrow morning.


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37
Kegging and Bottling / Re: Bottling from keg
« on: September 16, 2016, 04:21:41 PM »
You can let the foam rise an them cap them. You can also purge the bottles with co2. Use cold bottles. If they're wet from sanitizing that's ok. Cold and wet minimizes foaming.


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38
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 15, 2016, 11:46:07 AM »
If you pitch a single packet of dry yeast into 5 gallons of wort, there will be several replication periods.

because the cell count of dry yeast is so high, most of the time there is no need for cell growth and therefore no need for aeration. 

Assuming growth=replication, Denny's statement seems incorrect.  Hence my extrapolation that if this is correct, you couldn't overpitch using a yeast cake.  Except that I'm certain that using a full yeast cake results in a drastic overpitch.

My understanding is that dry yeast doesn't need oxygen because it has sterol reserves already built up in whatever science-y way they go about making it.

39
Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 14, 2016, 06:22:45 PM »
If it's been two years  getting old.

As far as crashing I usuly just do it in the keg. Blow out the first pint or so and bobs your uncle.


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40
Yeast and Fermentation / Re: Best Way to Aerate Wort
« on: September 14, 2016, 01:33:04 PM »
If pitching the "proper" amount of yeast there is no need for growth and therefor no need for any dissolved O2 in the wort…. should I be expecting to find the same number of cells at the bottom of my fermentor after fermentation that I pitched before fermentation? Or what am I missing here?

Hmmm...good question.  I don't really know.  All I can say is that I successfully repitch yeast from a fermentation done like that.

And your experience doing that is most valuable and applicable. But the idea that I will get zero increase in the number of yeast cells I pitched from a ferment of 5.5 gallons is pretty hard to believe.

If there's enough cells in a dry yeast pack such that there is no cell growth, you could never have an overpitch by re-using a yeast cake, right?  Because the yeast cake would be the same number of cells as a dry yeast pack.  Maybe I'm confused.  I don't think it's possible that there's no growth.

41
General Homebrew Discussion / Re: fake beer help
« on: September 14, 2016, 11:03:29 AM »
I know you say you have the expertise to open the keg, but make certain you depressurize it first.  Please.

For your purpose, there is no practical difference between pressure from pumping in air or pressure from pumping in CO2.

42
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: September 14, 2016, 09:39:55 AM »
It came out great.  Almost perfect, except I think that the amount of coriander was too much.

Regardless, I didn't get the weird finish I had on the last one.  Same with the CAP, which came out excellent.  No weird flavors at all.

I think I used about 1/2 of the amount of lactic as previous and no salts at all.


43
All Grain Brewing / Re: Scottish Ale
« on: September 13, 2016, 02:31:35 PM »
Long mash + long boil = looooong day.

Do you do anything special to maintain mash temp?  Or does it hold pretty steady for the duration?

44
Extract/Partial Mash Brewing / Re: Do you strain your wort?
« on: September 13, 2016, 02:09:46 PM »
How I transfer depends on the kettle I'm using.  If it has a valve, I'll use the valve and tubing.  If not, I'll pour it.

The kettles I have without a valve I only use for stove-top brewing (small batch or concentrated boil).  If I do an outdoor brew, full boil and/or 10 gallon, it always gets transferred via the valve.  Depending on the kettle, though, I'll transfer a stove top brew via valve.

If your strainer has rust, get a different strainer.  I wouldn't use that one any longer.  Or ditch the strainer.

45
Yeast and Fermentation / Re: Yeasts that I should avoid
« on: September 13, 2016, 10:53:27 AM »
I intend to try the Unibroue yeast at some point, that one is Wyeast 3864, for the express reason that it DOES have more fruity and spicy characteristics than many others, so that might be one that you would want to avoid.  Fortunately for you, and unfortunately for me, I do not believe it is widely available anyway.

Unibroue is easily cultured from the bottle.  Get yourself a four-pack, enjoy, and make a starter.

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