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Messages - macbrews

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1
Thanks for sharing.


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2
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 26, 2016, 08:54:23 PM »
I have access to 10% povidone-iodine solution.  How is this different?  Can it be used in a similar manner to iodophor?  On the package it states that it has 1% titratable iodine.  Inactive ingredients are listed as citric acid, disodium phosphate, nontoxynol-9 and sodium hydroxide.

I have this formula for the dilution of iodophor:   V = (0.0025*19L)/XX% where XX is the concentration of your solution, 0.0025 is 25ppm as a percentage, 19L is approximately 5 gallons, and V is the volume of your solution you need to add to five gallons of water.

If it is ok to use, do I base the dilution on the titratable percentage of 1% or 10%?

Thanks for your help!

Mac

3
When it happened to me, there was a layer of the starsan on top and the beer below. I carefully racked the lower beer to a keg. It won a medal at a competition.
So just wait and see. It might be fine.


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4
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: January 05, 2016, 08:26:14 PM »
Generic.

That's what I am going to try for my next lager. Maybe a couple of large starters at 8-10 hours.  Before I read that I was still planning on starting them at fermentation temp and decanting the starter wort.


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5
General Homebrew Discussion / Re: Upcoming Rube Goldberg Brewday
« on: January 05, 2016, 05:30:39 PM »
Doesn't Mark always say to ferment all starters at room temps or so?  Especially lager starters to help increase their biomass which is more effectively completed at warmer temps.  That is the problem I have with the shaken not stirred for lagers. 

If you ferment them at warm temps for the starter (i.e. 65-70F) to build more biomass, doesn't this produce some esters which in turn are then pitched into the whole batch? 

And if you decide to ferment the lager starter cooler (i.e. 50-52F) to reduce ester production, then doesn't this decrease biomass production which in turn can lead to under pitching?

Looking at the link from Steve below, the author stated that the formation of esters was biphasic:

"Timing of Ester Synthesis
Thurston34 has suggested that during fermentation there are
two inductions of ester synthesis. At the beginning of ferment
ation, ester synthesis is very slow due to the high metabolic
demand for acetyl CoA for yeast growth33-39. At this time
oxygen and acetyl CoA are rapidly consumed in production of
unsaturated fatty acids and sterols. Immediately following this
an equilibrium is established between acetyl CoA consumption
for fatty acid and sterol synthesis and for ester production. This
represents the first induction of ester synthesis and occurs after
about 8 hours of fermentation. When fatty acid and sterol
synthesis finally stop there is a peak in cellular acetyl CoA levels
and also in the acetyl charge (the ratio between [acctyl-CoAJ
and [acetyl CoA + CoASH]) and at this point the second
induction of ester synthesis occurs. This happens about the
midpoint of fermentation (between 20 and 30 h) and is rela
tively short-lived33-34-37. However, it does contribute signi
ficantly to the overall ester level. At the point of maximum
specific rate of ethyl acetate synthesis about 80% of the
CoASH is in the acetyl form34."

Maybe this is why you can get away with room Temp starters for lagers if you pitch them early enough?

6
Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 20, 2015, 11:03:42 PM »
What is your routine for sanitizing the spigot?  I have one of the 30s and have been a bit paranoid about using it as it hangs around the bottom of the fermenter and is likely somewhat nasty.


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7
Yeast and Fermentation / Re: New starter procedure trial
« on: October 06, 2015, 09:40:44 AM »
Denny has a good point about the certainty with which Mark makes some statements.  I think it can be off putting at times, particularly to newer brewers or people who don't spend as much time on here as some of us.

I did not see any objecting when Keith basically called IPA and stout newbie poser beers.

I am not attempting to be off putting.  A lot of unqualified data enters this hobby as fact when people refuse to stand up and claim that the emperor has no clothes.   What Dave Line said about animals does have merit.  I own goldens, and I can say without reservation that brewing with them in the house is much more challenging than it was when I owned non-shedding breeds.  Is it possible to brew with animals in the house? Absolutely  Do animals add complexity to the equation? Absolutely  Wild microflora rides through the air on house dust.  Anything that increases the amount of house dust in a house increases the possibility of infection.  Animals increase the amount of house dust in a house, and so do people.

I bathe my dogs in Star San to avoid such a problem

8
Yeast and Fermentation / Re: New starter procedure trial
« on: September 29, 2015, 08:13:52 AM »
So could there be an advantage in this technique if you added pure O2 to the wort via a stone, or to the deadspace prior to shaking, or would that be unnecessary?

9
General Homebrew Discussion / Re: PBW Alternative?
« on: September 23, 2015, 07:11:38 PM »
I have used Easy Clean and liked it. I am currently trying Oxiclean and don't really like the slippery feeling it leaves. I usually give it a quick rinse to loose that feel but prefer Easy Clean. I haven't use PBW because of price.

Might have to give the Craftmeister stuff a try.

Do you use the Craftmeister product in similar quantities to PBW?  If so:

Craftmeister = 5 lbs for $32.99 = $6.60/lb (their web site)
PBW = 8 lbs for $49.95 = $6.24/lb (High Gravity)

If it works better or you use less, it is cheaper or more efficacious. 

Otherwise, its a wash (pun intended)


10
The most important tip is #1. 

Don't worry about it.  Sparge until you get the pre-boil gravity you desire and don't worry so much about the volume whether a little high or low.  Your goal is to make good beer.  Adjust any other additions on your kettle volume.

If things are really off, proceed to tip #2.

11
Very interesting.  Obviously a LOT of work to tally and interpret all those stats.

Thanks!

12
All Grain Brewing / Re: Water Profile Importance
« on: August 16, 2015, 04:36:34 PM »
...you need to boil with campden tablets at the very least prior to mash out...
I have been adding Campden to my brew water in the HLT prior to transferring to the MLT to remove chloramine. No boiling. Have I been doing it wrong?

You don't need to boil water with Campden tablets to remove chloramines.  Just add it.  It works very quick.  Here is a link to a great source about it:  https://byo.com/hops/item/472-clearing-chloramine--historical-hopping-mr-wizard




13

All allowing a starter to ferment past high krausen does is waste ergosterol and UFA reserves because the mother cells that were in suspension while O2 was still in solution share the ergosterol and UFA reserves that they built with their daughter cells.   High krausen occurs as the culture reaches maximum cell density.  All replication beyond this point is for replacement only, which means that we are wasting ergosterol and UFAs when we allow a starter to ferment out.

So if I were to cold crash a starter at high Krausen would that be a reasonable option for those of us that get into scheduling problems as and have to make a starter several days in advance?

14
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 23, 2015, 04:01:22 AM »
The White Labs website says 2.5 Billion cells per ml.  http://www.whitelabs.com/yeast/innovation

 Anyone know the volume of the package?

15
All Grain Brewing / Re: Decoction Magic: Taste the Magic
« on: July 20, 2015, 10:49:48 AM »
Since one of the main reasons we do decoction mashes is to increase melanoidins and malt flavors by boiling the decoction, how is that different than boiling in the kettle?  Does the presence of the grain help it? 

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