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Messages - a10t2

Pages: 1 ... 162 163 [164] 165 166 ... 237
2446
Yeast and Fermentation / Re: %#*!^ Wyeast 2035
« on: March 02, 2011, 08:52:00 AM »
A fridge is pretty cold, around 4°C/38°F typically. I haven't tried it that low, but I wouldn't be surprised to learn that 2035 would drop out at those temps.

2447
Kegging and Bottling / Re: Carb level in cans
« on: March 02, 2011, 08:49:44 AM »
The elevation change definitely plays a role, but it isn't going to be night and day. I've opened some of our cans (packaged at 9300 ft) at sea level and the carbonation is only a little low. Theoretically, that should be a difference of about 0.3 vol.

How big a micro are they? If they're filling by hand (on a Cask system, most likely) they may not be getting uniform fills. You really have to baby-sit the manual fillers. If you can, check a full can by weight. It should be 374 g. Anything under about 360 g and you're going to see a noticeable change in carb levels, IME.

2448
Kegging and Bottling / Re: Beer in Cans
« on: March 01, 2011, 08:35:55 AM »
The most significant hinderance to canning seems to be the requirement that brewers buy pre-printed cans in large quantities.

I would definitely agree with this. Our supplier (Ball) will only screen-print in 10-pallet runs. That's about 130 bbl, or roughly our annual sales for each of the flagships. We would be looking at potentially having to store up to 40 pallets at one time. As a result, we use adhesive labels on the blank cans, and there are retailers who won't take our product because of its appearance.

2449
Yeast and Fermentation / Re: Yeast starter/population lab work
« on: February 20, 2011, 10:39:47 AM »
Have you already ordered? I can send you some powder.

Are you going to be testing a specific strain or manufacturer?

Thanks for the offer, but we're going to be placing a pretty large BSI order soon anyway. As far as strains, it'll be US-05 and W-34/70 since those are what we use for all our year-round beers.

2450
The Pub / Re: My brewery
« on: February 20, 2011, 09:48:39 AM »
Don't forget to save your receipts either. All your home brewing supplies are deductible now. ;)

2451
The Pub / Re: My brewery
« on: February 19, 2011, 07:57:39 PM »
Looking good, Keith. I'm jealous of your fermentation temperature control. ::)

2452
Yeast and Fermentation / Re: To starter or not to starter
« on: February 19, 2011, 07:43:14 PM »
Assuming this is a 5-6 gal batch, a quart and a half would be far more than you need. Even being very conservative, half a quart would be plenty. Assuming the slurry is mostly yeast, more like a cup. After two weeks, I wouldn't worry about needing to do a starter.

2453
All Grain Brewing / Re: First All-Grain Recipe - Please check my math
« on: February 19, 2011, 06:41:09 PM »
I don't know if you've checked MrMalty (or maybe you're just using a really old pack) but a 4 L starter for a medium-gravity ale is pretty huge.

2454
Yeast and Fermentation / Re: Yeast starter/population lab work
« on: February 19, 2011, 05:39:54 PM »
I've been wanting to see if the 40% viability figure for rehydrating dry yeast in wort is accurate. I'm waiting on a lab supply order for some methylene blue...

2455
General Homebrew Discussion / Re: fermometers
« on: February 19, 2011, 04:46:35 PM »
How do you know your thermocouple is correct?

2456
Yeast and Fermentation / Re: technical details on a starter for 10gal lager
« on: February 19, 2011, 07:48:39 AM »
Or what is the two-stage stepped-up starter I've heard about? Is that an option, and if so, what does it involve?

Basically, make a starter as normal, but after you've crashed and decanted, add more wort instead of pitching it into the beer. In this case, MrMalty says you could do a 2.5 L, then 5 L (on a plate). I'm with Mark though: making two gallons of wort, just to dump it, seems a little wasteful.

http://seanterrill.com/2010/03/08/two-stage-starter-calculations/

2457
Yeast and Fermentation / Re: My first yeast starter - questions!
« on: February 19, 2011, 07:37:22 AM »
Yes, US-05 and 1056 are essentially the same yeast.

2458
Kegging and Bottling / Re: Bottle options for 5 volumes of CO2?
« on: February 18, 2011, 07:42:56 AM »
I reckon it would.  Orval has 5 volumes in it, and it's just capped.

Good to know. I wouldn't have guessed it was that high.

2459
Kegging and Bottling / Re: Bottle options for 5 volumes of CO2?
« on: February 17, 2011, 05:33:56 PM »
Will a standard crown cap stay on with 5 vol of CO2 pressure behind it?

2460
Yeast and Fermentation / Re: High Gravity Fermentation Question
« on: February 17, 2011, 01:31:57 PM »
I'm not sure this is even a good guage of activity

That's what I was getting at. Your beer's fermenting, so keep the temps stable and call it all good.

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