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Messages - a10t2

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2671
The Pub / Re: My New Toy
« on: July 18, 2011, 10:50:09 AM »
IME, a big difference between 1968 and 1318.  And I haven't had much luck with 1318 clearing, not that I expect it to clear like 1968 but I mean just not wanting to clear at all.

Interesting. I only brewed three test batches with 1318, but had pretty much the opposite experience. I guess I'll know a whole lot about it in a few weeks.

I really need to try 1272, heard good things about it as an 'upgrade' from 1056.

Definitely do; it's my all-around favorite ale yeast.

2672
The Pub / Re: My New Toy
« on: July 18, 2011, 09:56:52 AM »
FWIW, a couple of the breweries/brewpubs around here are fans of 1968.  I know that's what Ninkasi uses, even though they make no English style beers.

That was actually my first thought, since it's what I use for English styles at home, but I wasn't sure I could get the attenuation I need for certain styles (IIPA on deck as a fall seasonal). From my limited experience with it, 1318 seems to give a similar overall flavor, but with the potential for higher attenuation.

It is convenient to use but I can see why you have issues with it, sean.

It's definitely convenient. The biggest problem I've had is that we have a mix of conicals and Grundies, and harvesting from a dish bottom with it just isn't possible. There were several times I couldn't even get enough in a 5 gal Corny to pitch the next batch, and that's after a week of cold crashing.

I'll be interested to hear how the 1007 works out for your IPA. Seems like it could be a good choice for preserving a little malt character, even with a low FG.

2673
The Pub / Re: My New Toy
« on: July 18, 2011, 08:58:19 AM »
I was always on the fence about US-05 as a home brewer, but in a commercial setting it's absolutely worthless. I have three main criteria for a house yeast:

1. Fermentability can be controlled with mash temperature.
2. Flavor can be controlled with fermentation temperature.
3. Easily harvested and repitched.

US-05 satisfies exactly none of those.

2674
The Pub / Re: My New Toy
« on: July 18, 2011, 08:37:53 AM »
Going from US-05 (:P) to Wyeast 1318 (;D).

2675
The Pub / Re: My New Toy
« on: July 18, 2011, 08:10:33 AM »
What's the rest of the story?

Not much really. I'm changing our house yeast strain, which is what passes for exciting in the commercial brewing world. When the culture got here I did a bit of a double-take at its size.

Whats with the duct tape?

The walk-in/bright room stays pretty humid and I haven't found anything else that will keep the linoleum attached to the wall. If there was a gap I'd worry about condensation rolling down and collecting under the floor, and I don't even want to THINK about what would be involved in getting down there to clean it.

2676
The CA law prevents them from filling growlers on the spot that have a different label, but it is not a violation of Federal law.

That isn't how I read it, and it isn't how our TTB rep explained it to me - but of course a different official could interpret the law differently. In our case, since I was specifically told *not* to fill growlers from other breweries, I won't do it, even though there's no Colorado law prohibiting it.

Quote
27 CFR 7.21
Malt beverages in containers shall be deemed to be misbranded:
...
(c) If the container has blown, branded, or burned therein the name or other distinguishing mark of any person engaged in business as a brewer, wholesaler, bottler, or importer, of malt beverages, or of any other person, except the person whose name is required to appear on the brand label.

2677
Equipment and Software / Re: Stir plate issue
« on: July 18, 2011, 06:01:22 AM »
Take the potentiometer/rheostat out of the circuit. Does it run at 12 V?

Is the transformer actually putting out 12 V?

2678
I was just in California on vacation and heard about this law while I was visiting Stone. Not only can you only fill up a growler with beer from the brewery on the label, you can only fill up the growler with the style listed on the growler. So a growler that says Stone IPA can't be filled up with Stone Arrogant Bastard, etc.

Again, that's a *federal* regulation. In this case, 27 CFR 7.21 and 27 CFR 7.27.

2679
I know for a fact that US-05 and S-04 in the 500 g bricks are date two years past the production date. I can't imagine the homebrew-scale packs would be any different.

I'm guessing (hoping?) you mean 1.006 for an FG?

2680
Beer Recipes / Re: Help me out: "Belgian Red"
« on: July 17, 2011, 09:11:19 PM »
I guess I'm late to the party, but that's pretty much what I was going to suggest. A Pils/Vienna or Pils/Munich base, with a small amount of Munich II and some CaraMunich for color.

2681
not sure what you are seeing there. There are federal labeling laws for SEALED containers but it says that a growler filled to order is treated like a large glass thus no labeling requirements

Right, so this would work for breweries *if* they fill growlers exclusively at the time or purchase, but it still wouldn't allow anyone to fill another brewery's growler.

2682
Fair points. I just wanted to point out that it isn't too difficult to find used equipment if you're disciplined about it.

Man, I would kill for some 15 bbl brights, but they wouldn't clear my ceiling. :-\

2683
Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 17, 2011, 04:12:37 PM »
Hey, "L" is on the other side of the keyboard from "S" .... just sayin'.  ;)

In my defense, they're right next to one another on my keyboard!

2684
Yeast and Fermentation / Re: How often do you check your gravity?
« on: July 17, 2011, 04:10:39 PM »
I take the first reading after visual indications indicate it's past high krausen, so 2-4 days depending on the yeast and gravity. Thereafter, every day, because I start to increase temperature once it's <5°P (1.020).

On the other hand, I've also let things sit for a month when I get busy. IME, if you don't under-pitch or introduce wild temperature variations, you shouldn't have a stalled fermentation. I've never had one.

And if you can't take a gravity reading without contaminating your beer, perhaps you should consider taking up knitting for a hobby!  ;)

That still makes me laugh every time.

2685
Yeast and Fermentation / Re: High Gravity fast fermentation?
« on: July 17, 2011, 04:04:38 PM »
The first week it was at 70. The current fermentation temp is a high at 73 F (ambient temp of house thermostat). Inside the bucket, its probably even higher.

70°F ambient is far FAR too warm for almost any beer. Heck, 70°F fermentation temperature is too warm for most. That could be why the fermentation has (potentially) stalled out. Once activity started to slow down, the temperature in the fermenter probably dropped 10°F, and that will cause some strains to prematurely flocculate.

http://seanterrill.com/2009/05/20/regulating-fermentation-temperatures/

What is your average fermentation to keg/bottle time?

The average is ~14 days for an ale, 6 weeks for a lager (4 weeks at <40°F). That's assuming there's no secondary fermentation or dry-hopping, either of which would add about a week.

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