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Messages - a10t2

Pages: 1 ... 159 160 [161] 162 163 ... 276
2401
Yeast and Fermentation / Re: Lager Slurry
« on: November 16, 2011, 06:08:59 PM »
300ml of the slurry is all you'll need

What size batches are you doing? If it's clean and fresh yeast that's over a trillion cells, which for a 5-6 gal batch at average gravity is around 4 million/mL-°P, about three times the standard lager pitching rate.

2402
Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 16, 2011, 10:33:05 AM »
One thing I can say with great confidence is you wont actually experience any growth in cell count at that pitching rate.

Care to bet on that? ;)

2403
Yeast and Fermentation / How low can Brett go?
« on: November 15, 2011, 06:38:39 PM »
I'm thinking about getting a funky and/or sour beer ready for the spring, but I can't really justify keeping my fermentation chamber warm for a couple months while the Brett does its thing. Anyone know if it will ferment reliably at ~50°F? It's B. bruxellensis, if that makes a difference.

2404
Yeast and Fermentation / Re: 1 liter starter w/2 Wyeast 1056 packs
« on: November 15, 2011, 06:36:44 PM »
its a 10 gallon batch and the target og is 1068.  mr malty says i need a 2.4 liter starter with 2 packs.

With "intermittent shaking" that drops to <1 L.

Edit: Except that you're doing a 10 gal batch. Oops.

Maybe it's too late now, but I'd just wait until you can get to the LHBS for DME.

2405
Other Fermentables / Re: Dare I ask, "What About Mr Beer" Cider Kit?
« on: November 15, 2011, 01:30:22 PM »
Yes, or go even easier and don't ferment it in a carboy, just ferment it in the jugs it came in.

+1. Just buy cider or apple juice that's been pasteurized, but contains no preservatives. Open cap, dump in yeast, loosely set cap back on top.

2406
Beer Recipes / Re: Something like Peroni
« on: November 15, 2011, 09:18:00 AM »
If you're trying to clone Peroni, a single addition at 90 min, 15-20 IBU.

2407
General Homebrew Discussion / Re: Extract Kit Boil Volume Question
« on: November 14, 2011, 01:54:40 PM »
The NB kits do assume a partial boil. If you have the capability to do a full boil, go for it. Just reduce the bittering addition by about 1/3 to keep the IBU about where the recipe intends. You could also do a partial boil but only add half the extract at the beginning of the boil, and the rest at the end. In that case you'd still want to reduce the bittering charge.

In truth, though, it's going to be difficult to brew a blonde-colored beer using extract, no matter what you do.

2408
Yeast and Fermentation / Re: Re-pitching technique...
« on: November 14, 2011, 10:30:26 AM »
If you're going to be pitching it in the next week or so I wouldn't bother with a starter. Just pitch about 75 mL of packed slurry per 5 gal of average-gravity ale.

I like to rinse the yeast cake upon harvesting to remove any trub or hop particles to mitigate any potential bacterial infection.

That's an interesting thought. Is your concern that the trub might be contaminated (which seems unlikely since it's been boiled), or that it might be a food source for bacteria?

2409
Yeast and Fermentation / Re: Re-pitching technique...
« on: November 14, 2011, 09:43:44 AM »
How much do you have, and how long are you going to store it before re-pitching?

2410
Going Pro / Re: Scaling recipes
« on: November 14, 2011, 08:40:55 AM »
There aren't any chemical effects IME. You just need to make adjustments to fit the equipment, like changing to any other brew system, regardless of scale. Your boil-off will probably be proportionally less, for example.

2411
Beer Recipes / Re: Looking for a holiday spiced ale recipe!
« on: November 14, 2011, 08:38:00 AM »
You need to decide on the base beer recipe first. Then the most fool-proof way to do it is to steep the spices in vodka for a few days, and when you pull a gravity sample post-fermentation, add the vodka a little at a time until the spice flavor is at the level you want. Then calculate the amount of vodka needed to dose the entire batch to that level, and just pour it in the fermenter, keg, or bottling bucket.

As far as spices, I use (by weight):
2 parts grated ginger
2 parts whole clove
1 part cinnamon stick
1 part grated nutmeg

A total of 30 g is about right for a 5.5 gal batch IMO.

2412
Commercial Beer Reviews / Re: Old Rasputin
« on: November 13, 2011, 11:59:43 AM »
I don't drink RIS often, but when I do it's almost always Old Rasputin.

Stay thirsty, Denny.

2413
All Grain Brewing / Re: Vienna Lager (pic)
« on: November 12, 2011, 06:10:00 PM »
Jealous... I have everything ready to go, but I need some snow to melt, or at least for the wind to die down for a day. Fingers crossed for Monday/Tuesday.

2414
Yeast and Fermentation / Re: bad starter?
« on: November 12, 2011, 02:16:18 PM »
Have you checked the gravity of the starter? They certainly can ferment out in <24 hours.

2415
Yeast and Fermentation / Re: Too Little Time for a Cream Ale?
« on: November 12, 2011, 12:18:00 PM »
Unless they're dry-hopped, I'm drinking most of my average-gravity ales in the 15-20 day range. Standard pitching rate, it should reach FG after 3-4 days. Cold crash it about day 7, rack to keg around day 10, shake it to carbonate for 2-3 days, let it rest 2-3 days to clear, pour off sediment and start serving. Using a fairly flocculent yeast strain (1272 for most things), the beer will be bright by that point - no filtration or finings required.

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