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Messages - a10t2

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The Pub / Re: Wham!
« on: December 12, 2017, 09:26:05 AM »

Ingredients / Re: Denali
« on: December 06, 2017, 07:24:15 AM »
Just did an all-Denali IPA. Really nice tangerine and lemon flavor, but more subtle than I would have expected for the oil content, even at 2.5 lb/bbl. I think it could go well in the lead role but backed up by something more assertive like Centennial or Amarillo.

Edit: Looked at the recipe and it was actually 3 lb/bbl, evenly split between 20 min, 10 min, whirlpool, and dry hop.

The Pub / Re: Long Strange Trip - Yellowhammer Journey
« on: December 05, 2017, 10:56:10 AM »
Keith, lemme know if you need a place to re-host the Google images. If only because I want to see the rest.

I can't imagine having a stainless diverter panel fabbed and then plumbing it in copper to save a few bucks. Just one man's opinion.

Yeast and Fermentation / Re: Reaching Final Gravity
« on: December 03, 2017, 03:18:23 PM »

Denny beat me by a few seconds. Quick fingers.

At almost 12 minutes, Denny was practically slacking off. ;D

Kegging and Bottling / Re: Cleaning your bottling gun
« on: December 03, 2017, 02:07:47 PM »
Particularly for Brett, which is notoriously acid-tolerant, I wouldn't rely on an acid sanitizer.

I would also boil anything that can handle the temperature (which is hopefully all the parts that touch beer).

General Homebrew Discussion / Re: FG questions
« on: December 03, 2017, 09:37:10 AM »
Are these the kit instructions: ?

Given that it's all dark extract (and assuming the 1.070 sample wasn't homogenous) 62% ADF might not be out of the question.

OTOH, the instructions say to pitch one packet of unrehydrated yeast, so the pitching rate was extremely low - AND the ferment started warm and then crashed, so I wouldn't rule out a stalled fermentation either.

Equipment and Software / Re: Any hope for a dying chest freezer?
« on: November 30, 2017, 09:21:22 AM »
She's had a good life. Now let her go out with some dignity.

Hey Weaze! Thanks for weighing in; it all turned out for the best.

General Homebrew Discussion / Re: On tap for the holidays
« on: November 27, 2017, 06:27:35 PM »
Started Thanksgiving weekend with a Denali IPA, Pumpkin Amber, Oktoberfest, my house lager, and a porter, the last three being nearly full kegs. Kicked the first three on Thanksgiving, the lager Saturday, and the porter today.

I can't remember the last time I was out of beer.

Yeast and Fermentation / Re: Lack of bubbling after 2 days fermentation
« on: November 27, 2017, 04:28:12 PM »
My question is, could residual sanitizer kill enough of the yeast so it doesn't reach it's maximum fermentation?

Probably not. Fermentability is set by the mash, and influenced to some extent by the yeast's genetics. Killing off, say, 50% of the culture, or even 99%, wouldn't impact the remaining cells' ability to ferment down to that inherent limit, it would just increase the amount of time needed.

More practically, having enough sanitizer left to kill off an appreciable number of yeast once diluted by the wort would have flavor impacts that far outweigh the microbiological concerns. The extreme case would be PAA due to its oxidation potential.

Thanks Sean.  That's the kettle I was looking at just before starting this thread!

MB won't post (or at least hasn't posted) my mixed-bag reviews, so I feel like I should tell you: the description is inaccurate in that both ports are fully-threaded, which made setting it up for a whirlpool dead simple, but the downside is that the interiors aren't welded and a few rust spots started showing up after a couple boils. If you can do an acid passivation that helps a lot. Still really happy with it for the price.

I think geometry is the bigger issue for you. Get an effective whirlpool going and you shouldn't have any issues with trub getting through. I brewed an 11 gal batch yesterday and left just under 2 qt behind, including what was in the HX.

FWIW, I just upgraded to the 18.5 gal Brewmaster kettle from MoreBeer and I'm loving it so far. The upper (whirlpool) port is at ~5.5 gal, so 6, 11, and 15.5 gal batches are doable.

The Pub / Re: Left Hand Suing Whitelabs
« on: November 22, 2017, 04:01:39 PM »
If you use Brett or Saison yeasts, it would be prudent to give a sanitizing cycle with something besides Star San.

IME, a solely acid-based sanitizer can't be relied on to give brewery-level sanitation (let's say 4σ) even for Saccharomyces spp.

All Grain Brewing / Re: FG estimates in Beersmith
« on: November 20, 2017, 04:09:09 PM »
I think that any potential error in the estimate is actually because it *does* assume a mash temperature dependency, which you may or may not actually see, within reason. That being the case, I would assume that if your yeast strains haven't changed, you'll see roughly the same results you were before.

General Homebrew Discussion / Re: First time lagering
« on: November 17, 2017, 04:48:30 PM »
Yes. ;)

For 5-6 gal of average-gravity lager, one pack in a 2-3 L starter, two packs in a 1-2 L starter, or four packs direct pitched.

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