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Messages - Joe Sr.

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46
General Homebrew Discussion / Re: My homebrew smells like vomit
« on: February 03, 2015, 02:35:14 PM »
I believe brett is incapable of fermenting proteins and the clarity you are seeing is the result of time dropping the beer clear.

Would a wheat beer drop clear at all given enough time? First time I heard about that happening **puzzled**

It takes less time than you might imagine.

Can someone rename this thread?

47
All Things Food / Re: BBQ Style
« on: February 01, 2015, 03:24:01 PM »
8 minimum, but I'm by the lake.

Some tool just parked in front of my house in the spot I've shoveled twice for my wife.

Ice him in?

48
All Things Food / Re: BBQ Style
« on: February 01, 2015, 02:55:59 PM »
Super Bowl Sunday.  Blizzard in Chicago.  I've shoveled three times so far today.

But I must have a clear path to the smoker.

4 racks of baby backs.  One spatch-cocked turkey.

All rubbed with Phil's Gooba Dust fresh from sunny San Diego.

Bring it on!

49
All Grain Brewing / Re: FG Variance
« on: January 30, 2015, 01:41:37 PM »
I'm sure I used the correct amount of grain...what else could cause this?

Mash temp and mash time are the first things that come to mind. I'm sure there are other variables. 

Final gravities in recipes are an estimate.

50
General Homebrew Discussion / Re: Misses the "memo" on sanitation
« on: January 30, 2015, 08:30:11 AM »
Bad sanitization doesn't = infection, bad sanitization= greatly increased chance of infection. On any given batch if you pitch healthy yeast they have a great advantage, but eventually you will get infections with poorly sanitized equipment.

This.  IME, the brewing process is often more forgiving than we give it credit for but sanitizing is not something you want to overlook.  You may get lucky for awhile, but it will catch up with you.

51
Yeast and Fermentation / Re: 2-step starters
« on: January 29, 2015, 07:41:35 AM »
If it doesn't work on the stir plate you could do the old shake and bake method described on the stir plate RPM thread.

52
General Homebrew Discussion / Re: Vanilla bean usage
« on: January 27, 2015, 04:08:43 PM »
I don't like soaking in alcohol either as I believe that you get some flavor addition from the alcohol.  Even vodka.  I've done it, I don't care for it.  Your mileage may vary.

53
Yeast and Fermentation / Re: Krausen In The Wort?
« on: January 27, 2015, 12:51:27 PM »
You are worrying too much.  You can't skim a kraesun when you use a carboy, so you just have to live with it.

If you had an open fermenter, of a bucket or other wide fermenter, you could skim that off if it really bothered you.  But then you're adding extra risk of infection which is worse in my opinion. 

Many great beers have been made without a second thought to the beer spooge.

54
Yeast and Fermentation / Re: Krausen In The Wort?
« on: January 27, 2015, 12:35:11 PM »
The krausen can have some harsh character to it, called braun-hefe (brown yeast) and most of it sticks to the sides of the fermentor. This is one reason you always need to clean your fermentor after every use (sorry to the "pitch on yeast cake guys). But the krausen is going to fall back into the beer. You wouldn't want to remove that. Remember - it's mostly yeast!

On a previous long ago thread, I believe Crispy Frey referred to the braun-hefe as "beer spooge."  Thusly, I have never repitched onto an old cake in an uncleaned carboy ever since.

55
Yeast and Fermentation / Re: Fermentation Temp. Adjustment
« on: January 27, 2015, 08:51:50 AM »
Well, it's been a week and fermentation is close to over.
Still won't hurt if you can manage it. Pouring warm water in seems like a PITA to me. It would be easier if you could move it to a warm area.

I agree with this recommendatin.  And I can't imagine that one degree has a significant impact.  That's sort of an odd recommendation since any sort of temp control as a band within which it operates.

56
Yeast and Fermentation / Re: 2-step starters
« on: January 27, 2015, 08:29:47 AM »
I have no large mason jars, but I have plenty of growlers.

I will use those on occasion, but I've frown used to my flasks.  I'll use a growler for a starter on a really big beer if I don't do a "small" batch first to grow up some yeast.

57
Yeast and Fermentation / Re: Secondary Fermentation... or not?
« on: January 26, 2015, 07:55:48 PM »
I have experienced exactly this problem with the least flocculent cells.  I have found that after a few generations of harvested yeast, I sometimes wind up with batches that will not clear.

That's a major drawback of not being able to draw from the middle layer from a conical when repitching.

Racking can be used to select for flocculaton characteristics.  For example, one can end up with a crop that is more flocculent on average than the original yeast culture by racking early.  If one keeps racking early and cropping from the primary, one can often make the culture progressively more flocculent.  The transformation may not happen in a batch or two, but it will happen because one is cropping the most flocculent cells when one racks early and crops from the primary.

If you have the opportunity to watch a top-cropping brewery in action, you will see that they usually skim and discard the first head, which is known as the "brown head."  The second yeast head is skimmed and used to pitch the next batch.

Yes.  AFter some serious non-flocculant selection after sequential cropping I've changed to taking one big crop (2nd gen) and using that to build starters for subsequent batches.  So far, better luck.

58
Yeast and Fermentation / Re: 2-step starters
« on: January 26, 2015, 05:20:22 PM »
Me? Because it works, it's consistent, and I don't need to go buy three liter flasks.

If it ain't broke I choose not to fix it.

But I assume your were asking the OP.

59
Yeast and Fermentation / Re: 2-step starters
« on: January 26, 2015, 03:45:47 PM »
Is there a reason to have a week or so in between steps?  I don't think it's beneficial but it may not be harmful.

I do two step starters as a general practice.  When the first step is done, I crash, decant, and add the wort for the second step.  I time this to be ready for brewing when the second step is done.  Usually, I will crash the second step the night before or morning of brew day.

Maybe a 5 days total in between starting and finishing both steps. 

60
Yeast and Fermentation / Re: Secondary Fermentation... or not?
« on: January 26, 2015, 03:06:00 PM »
One of the big reasons why I still use a secondary is that it allows me to crop higher quality yeast.  The yeast cells that are still in suspension at racking time are the least flocculent cells, some of which may be petite mutants.  Carrying these cells over to the next fermentation can have a negative effect on fermentation.

I have experienced exactly this problem with the least flocculent cells.  I have found that after a few generations of harvested yeast, I sometimes wind up with batches that will not clear.

My SOP on harvesting is to swirl up the yeast from the primary and pour into sanitized containers.

No big deal, as they clear with time and gelatin, but sort of PITA.  It lets me know when to get some fresh yeast.

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