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Messages - macbrews

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Equipment and Software / Re: DO meters
« on: May 27, 2016, 01:20:35 PM »
The more I thought about it the more I started wondering why.


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All Grain Brewing / Re: Question for those with recirculating mash.
« on: May 27, 2016, 11:37:11 AM »
I have a Blichmann tower of power and I recirc the entire time. I do stir the mash about half way through just to be sure I have a homogenous mash. Other than that I leave it alone.

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Equipment and Software / Re: DO meters
« on: May 23, 2016, 06:07:23 PM »
Looking for an economical one that I can use for not only aerating (oxygenating) wort before pitching, but also to follow the controversial aspects of low O2 brewing that have been discussed lately on this site.

I know some are quite expensive, but I was curious which models other homebrewers have tried and their opinions and recommendations.

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Equipment and Software / DO meters
« on: May 23, 2016, 05:55:07 PM »
With Father's Day coming up, I thought I might ask for a DO meter.  Does anybody have experience with the different meters or a recommendation?

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General Homebrew Discussion / Re: Shipping beer WTF
« on: May 03, 2016, 05:10:38 PM »
I use "competition supplies"

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Beer Travel / Re: New York beer report
« on: May 03, 2016, 05:40:13 AM »
I'm headed there tomorrow.

Any updates on the "go-to" places?

Homebrew Competitions / Re: 2016 NHC
« on: April 20, 2016, 01:50:24 PM »
The Finals flight for melomel is like a list of NHC Major Award winners. I should probably just drink mine.

If you do, send me the other 2!

Thanks for sharing.

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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!


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

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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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?

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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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

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?

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