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Messages - Joe Sr.

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Yeast and Fermentation / Re: Never Ending Krausen
« on: January 26, 2015, 10:28:27 AM »
does anyone see a difference in krausen between liquid and dry yeast?  i typically use liquid, just used dry on my last batch, and was worried when i didn't need a blowoff tube (s05 in place of my typical cali ale yeast).  still hit FG, so i'm pumped, but wondering if this is typical.

The biggest difference I have noted is from fermentation temp.  Warmer temp = bigger krausen.  Lower temp = smaller krausen.  Same yeasts, same recipes.

General Homebrew Discussion / Re: Fermentation Experiment
« on: January 24, 2015, 07:48:06 PM »
FWIW, this experiment will be repeated with WY1214, which is one of the most temp sensitive yeasts I've ever run across.

We have finally found something on which we both agree. The Chimay strain is like a cantankerous old mule that will kick you if it gets the opportunity to do so.  It has to be one step away from being a wild strain.

Well...That sounds like a challenge...WY1214 is in the cart...any hints?

Don't ferment it hot.  I'd keep it in the low 60s.

Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 06:17:21 PM »
FTR I can have a bee carbed up in 10 minutes with a corny keg.

You lost me there.  I've never put bees in my kegs, but it sounds interesting.

Commercial Beer Reviews / Re: Bottled Guinness with no widget
« on: January 24, 2015, 01:16:59 PM »
The bottles haven't has the widget for some time.

Cans still do.  At least I know the Murphy's cans do, as I'm sucking one down right now.

Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 01:10:38 PM »

I've had a Boulevard Wheat clone ready to pour from the keg on day 10.  I force carb at 40psi for 20-24 hours as long as the beer is warm when it goes into the keg.  It will carb faster than that if the beer is already cold.
You're saying warm is faster?

No colder beer carbs faster.  Unfortunately I found out from experience even though I knew better.

Cold beer carbs faster with forced carbonation.  Bottle conditioning, I would keep it warm for a couple weeks at least.  Colder is slower if you're bottle conditioning.

General Homebrew Discussion / Re: commerical schwarzbier examples
« on: January 23, 2015, 10:44:37 AM »
Does Xingu qualify?  Damn good black beer.

Haven't had Moenshof, but Koestritzer is very good.  Binny's used to carry this in the 5L mini-kegs.  Maybe they still do.

Yeast and Fermentation / Re: Safbrew Abbaye Ale
« on: January 23, 2015, 08:26:50 AM »
This isn't the most helpful description of it, but I just don't know what to say about it other than it's just odd. If you've tried that T-58 yeast, you'll get it. That's another weirdo yeast. Sour, pepper, weird. Abbaye isn't like T58 in any way, except both are weird.

I've only used T-58 once and that was for a quick saison.  I thought it turned out nicely.  I don't have any notes, but lightly sour and pepper sounds about right.  Nice for a saison, but I don't think so nice for a dubbel.  The right tool for the right job, and all that.

I think the bigger problem is that the yeast companies try to market these dry strains as appropriate for a wide style of beers when, in truth, they aren't.  No one would tell you to make a dubbel with 3724 or 3711, but they make great saisons.  No one would tell you to make saison with Chimay yeast.

Yeast and Fermentation / Re: first use old yeast
« on: January 23, 2015, 08:01:19 AM »
Be patient, it will start.   I just sub-cultured two slants from a 13-month-old Scottish and Newcastle slant.

so its expected it will take longer-again, have not ever used yeast this old before.  thanks

Yes.  Expect that it will take longer, but the results should be just fine.

You can grow viable pitchable quantities from the dregs of one bottle of beer.  Growing a starter from an older vial of yeast should not be an issue.

Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: January 22, 2015, 09:22:19 PM »
No doubt. I see no negatives to wiping with alcohol. I'd like to say I'll do it but since I haven't had any issues  I'm  just as likely to slack.

Yeast and Fermentation / Re: how long on the yeast cake
« on: January 22, 2015, 03:39:23 PM »
Cool.  I'll look for that thread.  I don't care for brett, so I may have skipped the thread if it was referenced.

FWIW, I typically build up a starter from my slurries so that may help reduce any impacts from older stressed yeast from the previous ferment.  But that would only further complicate your ability to gauge percentages.

Kegging and Bottling / Re: Leaking Regulator
« on: January 22, 2015, 03:18:16 PM »
Mine is the slightly less expensive version.  Or at least the seal looks the same.

Glad to know I'm not 100% goofy.

Yeast and Fermentation / Re: how long on the yeast cake
« on: January 22, 2015, 03:13:40 PM »
Even though the 2nd and 3rd generations were ready for transfer much sooner, the damage was done. The 2nd gen beer is lovely but has the slightest hint of warmth from higher alcohols. The 3rd beer is a complete mess.

To what are you attributing that differential in results?  Stressed yeast from sitting in the fermenter?  I'm not sure I buy that theory.  I've stored yeast for long periods and not had off flavors from subsequent generations.

Just off the top of my head I would think that repeatability with subsequent generations of a mixed slurry is difficult since you can't control the proportion of the components of the slurry.  I'm not intending to crap all over your experiment, so apologies if this comes across that way.  Quite the opposite, I think those sorts of experiments are important for each of us to better understand our ingredients and processes.

Kegging and Bottling / Re: Leaking Regulator
« on: January 22, 2015, 02:51:13 PM »
Make sure the regulator to the tank valve fitting is tight and the washer is good.

It is my understanding that some regulators don't require the washer to seal to the tank.

Maybe I'm all goofed up, but I'm pretty sure I read this somewhere.

I have one regulator where it leaks if you use a washer and does not if you don't.  There is a small rubber washer built into the regulator stem that screws to the tank.

Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: January 22, 2015, 09:36:37 AM »
One habit that all brewers should get into is the habit of wiping all pouring surfaces with a cotton ball soaked with 95% ethanol (or 91% isopropyl alcohol if one is patient enough to allow it to flash off) before decanting any yeast culture (that includes starters and all steps in the starter process).  The pouring surface of a container holding a yeast culture should always be treated like it is contaminated.  Just as a nurse or doctor disinfects one's skin before injecting one with a syringe to ensure that the needle does not drag surface bacteria into the injection site, wiping the pouring surface of a container that contains a yeast culture  prevents the yeast culture from dragging any wild microflora that may be resting on the pouring surface into fresh media or wort.  It's a cheap insurance policy.

I work on the assumption that if the beer I'm cropping from isn't infected, then the sanitation is good and I don't need to bother wiping down the rim of my bucket before I pour.  Hasn't failed in hundreds of times.

Wow.  This thread just keeps going and going.

I do what Denny does, except I don't use buckets.  I use better bottles with the orange caps on them.  The bottle and cap are sanitized before the beer goes in and I assume they stay that way.  I haven't had any contamination issues from pouring directly into a sanitized container.  Been doing this for years.

I sometimes think we over-think things.

Yeast and Fermentation / Re: rehydrating dry yeast
« on: January 22, 2015, 09:07:10 AM »
Rehydrating is so simple I just go ahead and do it.

I don't think it really has any significant impact, however.

Off all the things to obsess about, this is not the one.

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