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Messages - a10t2

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Yeast and Fermentation / Re: Stuck Fermenation?
« on: June 08, 2016, 08:41:54 AM »
Are you using a hydrometer or refractometer?

I voted for the slurry simply because I wouldn't have any confidence in the expired vials building up to a reasonable cell count by tomorrow (today?). 500 mL of normal slurry should be plenty of yeast even if the viability is a bit off.

FWIW, I just repitched some W206 (allegedly the same strain) that was 35 days old. The lag period was disconcertingly long (48-60 hr) but it's now five days later and nearly at FG. I did over pitch a little (1.8 M/mL-°P) to compensate.

General Homebrew Discussion / Re: APA without dry hopping
« on: June 05, 2016, 06:47:28 AM »
I do around 6 g/L (1.5 lb/bbl) total late hopping, although that's split between 15 min and whirlpool additions. 30 min whirlpool starting at 91°C and dropping to ~85°C.

Equipment and Software / Re: Thermapen Classic Sale
« on: June 04, 2016, 07:22:07 PM »
Just in case anyone's more budget-conscious, their RT600C, which has essentially the same specs, is still on sale for $19.

The Pub / Re: Brewery Visitor
« on: June 01, 2016, 06:10:13 PM »
It was a blast! And there are two other breweries literally on either side, so you don't have to drink Keith's beer!

Yeast and Fermentation / Re: Aeration with Whisper Aquarium Pump
« on: June 01, 2016, 02:29:30 PM »
With the air pump, let it go as long as you like.  An inline filter is important.

When I use the pump, I run it until foam comes out of the fermenter.

I'll second all that. At least with my setup, it's pretty obvious when the wort is getting close to saturation - for a few minutes, almost no bubbles make it to the surface, but at around 10 min it's climbing out of the bucket.

Alright can someone explain the importance of the stainless steel stone?

It doesn't have to be stainless; I use the cheap plastic ones from the pet shop and just throw them out every couple batches. The important thing is that it can be sanitized.

There's an annoying spelling error in the doc: "A gelatin solution of 1/4 teaspoon combined in 1/4 cup hot water was added to one carboy while approximately 1/t teaspoon BioFine was added to the other carboy"

How much is 1/t?

It's been corrected to 1/4 tsp. Which is about half the minimum recommended dose (30 mL/bbl), assuming my math is right.

Going Pro / Re: Starting wage for Cellar position?
« on: May 31, 2016, 09:54:33 AM »
As one data point, I made about that as lead cellarman at a mid-size production brewery.

Equipment and Software / Re: Brewometer
« on: May 14, 2016, 09:20:32 PM »
Don't know anything about its accuracy and reliability, but the price point is very reasonable.

Dang, really?! If I'd known they would sell at that price I would have started making these a couple years ago.

Are you around next weekend, by the way? I'll be in town for a wedding.

General Homebrew Discussion / Re: Iodine vs Starsan
« on: May 14, 2016, 05:20:00 PM »
Iodophors are great; they're actually more broad-spectrum than acid sanitizers like Star San. But either is plenty effective for brewing use (when used properly, of course). Iodophor effectiveness can be accurately gauged by its color; Star San needs to be checked for pH. Iodophor can only be stored in an open container for a few hours to a day, but Star San leaves a residue on plastics. It's pretty much a toss-up.

Hydrometer or refractometer?

Beer Recipes / Re: Help designing a recipe for Mango Habanero IPA ?
« on: May 10, 2016, 11:00:31 AM »
let me know how that comes out.  Did you cut the habaneros or leave em whole? Have you done it before?

Split 'em open and scrape out the good stuff before making the tincture. Habs are just way too piquant otherwise.

This is something like my 15th chile beer and 5th time for this recipe; it's in that other thread.

Beer Recipes / Re: Help designing a recipe for Mango Habanero IPA ?
« on: May 08, 2016, 11:33:20 PM »
ive steeped basemalts in 155degrees for 30 minutes without issues before.

Well, that's a mash. ;)

I'm actually brewing my mango habanero IPA tomorrow. Just a pretty basic all-Citra IPA with 2 fl oz of vodka steeped with 2 oz of habs for a couple weeks, added along with the dry hops.

Yeast and Fermentation / Re: Newbie question on yeast amounts
« on: May 07, 2016, 11:11:17 AM »
Being a Chef by trade, and having had 2 jobs as a Pastry Chef/Baker during my career, I have always re-hydrated yeast before use.  I wasn't sure if the same held true for brewer's yeast as well.

All the empirical evidence says that not rehydrating kills off about half the cells. There's also anecdotal evidence from some old wise brewers that it doesn't matter.

Yes, the two (almost) agreed on the OG.  Hydr. read 1.056, Refrct said 14.1 (calcs to 1.057)

FWIW, that's a WCF of ~1.02.

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