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Messages - a10t2

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3062
Yeast and Fermentation / Re: Fermentation schedule for Belgian Pale
« on: January 31, 2011, 04:31:48 PM »
2-3 weeks in primary, then bottle or keg. No need to secondary this style IMHO.

When people talk about long primary times leading to off flavors, they generally mean more than a couple months.

3063
Kegging and Bottling / Re: Loss of CO2 at higher psi
« on: January 30, 2011, 04:10:53 PM »
I agree that it's probably a leak. The pressure will start to drop once the tank is about 10% full, and even at 30 psi it would only take ~0.3 lb of CO2 to carbonate. I don't think you'd get it fully carbonated in two days either.

3064
General Homebrew Discussion / Re: using bottled water
« on: January 27, 2011, 12:55:33 PM »
As far as I'm aware chlorine and chloramine are primarily contraindicated when all grain brewing.

I was under the impression that the main concern associated with chlorine is that it will bind with phenols and produce chlorophenols. In which case the phenolic compounds would primarily be a result of yeast metabolism, and independent of the wort source.

3065
Yeast and Fermentation / Re: Forced Fermentation Test
« on: January 27, 2011, 08:54:16 AM »
There is one very famous wine yeast that is both POF negative and can ferment maltotriose. It is probably the largest selling wine yeast strain in the world. It is Lalvin K1-V1116. It was used in a beer kit for several years and it was the yeast of choice in a Canadian brew pub for several years.

Ooh, good find. Looks like that one's actually S. cerevisiae: http://www.lalvinyeast.com/images/library/ICV-K1_Yeast.pdf

Might be fun to try it out in a beer wort.

The key will be to give them an abundance of maltotriose, so that as soon as one cell mutated to use it it would have a large competitive advantage over the other cells in the culture.

And for best results, apply regular doses of ionizing radiation.

3066
Yeast and Fermentation / Re: Forced Fermentation Test
« on: January 26, 2011, 02:34:49 PM »
Apologies for the thread drift, but does anyone have experience using wine yeasts to do a FFT?

I'm sure it would work, but the results wouldn't be applicable to the fermenter with the beer yeast. AFAIK no wine yeast strains can ferment maltotriose, so the FFT gravity would likely be higher than the main batch.

3067
General Homebrew Discussion / Re: I tried to make tap handles
« on: January 25, 2011, 11:09:38 PM »
 my brewery

Dragging it further off-topic, but I must have missed this the first time around. Keith, great-looking site! Now those big beautiful pics of the beers need to link to something - maybe some recipe details for us home brewers? ;)

3068
There are about a half-dozen utilization correlations in common use, and there can be some pretty extreme variations between them. The best thing to do is settle on one and use only it, so that at least you'll be able to compare numbers between recipes.

I like Glenn Tinseth's: http://www.realbeer.com/hops/research.html

That's also the curve that Palmer uses in the link tygo posted.

3069
Kegging and Bottling / Re: Waxing caps
« on: January 23, 2011, 06:51:11 PM »
I've only done it once, but what I did was put the wax into a can, then put that into a pot of water on the stove. A double boiler, essentially. Then just invert the bottles, dunk them in the wax for a few seconds, spin, and set them aside to dry.

3070
General Homebrew Discussion / Re: Frigid Weather Brewing
« on: January 22, 2011, 02:05:07 PM »
But that's coming from me in Colorado where it's 40+  ;D

You must be in the part of Colorado that's basically Kansas. ;)

3071
Yeast and Fermentation / Re: Barleywine fermentation question
« on: January 22, 2011, 10:23:35 AM »
That's a massive pitch of yeast, and if the freezer was set for 68°F the beer probably got into the upper 70s, so it's probably just finished. I'd go a full two weeks in primary anyway.

3072
Extract/Partial Mash Brewing / Re: Overshot my OG
« on: January 22, 2011, 10:18:19 AM »
I did a partial boil last week and even after ten minutes of stirring and ten minutes of aerating with a pump and stone, still couldn't get an accurate gravity reading from the surface. A MixStir would probably help, but I'm beginning to think it just can't be done.

3073
General Homebrew Discussion / Re: Frigid Weather Brewing
« on: January 20, 2011, 05:01:56 PM »
I'd probably turn on my outside spigot for my wort chiller...I just have to make sure I turn it off when I'm done.

Once you turn the water on, I wouldn't turn it off until you're finished. Trust me, a frozen chiller is no fun.

I won't be brewing outside until spring (no way am I shoveling seven feet of snow off the porch) but last weekend I got the bug and did a partial boil on the stove. http://seanterrill.com/2011/01/16/of-ice-and-10p/

3074
Yeast and Fermentation / Re: Oxidation during fermentation
« on: January 20, 2011, 04:49:32 PM »
I did a rough calculation recently, and depending on the type of plastic used, a bucket or carboy will pick up something like 1-5 ppm O2 per day.

3075
Questions about the forum? / Re: Link contrast....
« on: January 20, 2011, 08:56:54 AM »
Sadly, links inside of posts don't seem to be called out with their own css class.

Can you create a new class and update the script that runs the post buttons to insert it along with the "url" tags?

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