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Messages - Jimmy K

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All Things Food / Re: Mozzarella
« on: August 17, 2012, 05:16:01 AM »
Add calcium chloride if pasturized.

What does the CaCl do?

The pasteurization process strips out some of the calcium (not sure how but probably the heating and cooling precipitates some out).  Not enough calcium results in slower coagulation when you add rennet.  No calcium = no coagulation.  So you add CaCl to re-balance the calcium in the milk.  It'll probably work without but slower.  Set times are important when determining how long to leave the curd before cutting so it's best to start out right. 

My first Mozzarella didn't turn out great because I used the wrong culture and the curd didn't acidify fast enough.  Took too long to get to the stage that it could be pulled.   

Seriously...cheese forum!


Beer Travel / Re: Colorado and Utah Trip?
« on: August 17, 2012, 05:12:36 AM »
San Luis Valley Brewing Co.
Very, very good IPA.

Awesome! There is also Revolution Brewing in Paonia. Small with a few great reviews around the internet.

Kegging and Bottling / Re: Plastic champagne stopper warning
« on: August 16, 2012, 06:51:26 PM »
Special corks and corker. You need a champagne corker that compresses the corks before inserting them.

Beer Travel / Re: Colorado and Utah Trip?
« on: August 16, 2012, 06:05:01 PM »
My parents live near Alamosa and mentioned a brewpub there - San Luis Valley Brewing Co.
Never been there though.

All Things Food / Re: Mozzarella
« on: August 16, 2012, 04:10:53 PM »
Add calcium chloride if pasturized.

What does the CaCl do?

Yeast and Fermentation / Re: Adding water to yeast
« on: August 16, 2012, 01:10:14 PM »
I think straight water would affect the yeast osmotically if left for any significant time (more that 15 or 30 minutes).  Add a little wort. The yeast doesn't need it, but it won't harm it either. Maybe some late runnings after you've stopped sparging.

Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 16, 2012, 01:07:42 PM »
That nuanced, reasonable analysis may be the truth, but it's not the official line from the yeast lab, probably because they think (correctly, IMO) that most people are too dumb to hold a nuanced, reasonable opinion.

The reason people have problems with their package size is because they say specifically that pitching 100b cells into 5 gallons of 1.050+ wort is a "professional pitching rate." I'm not aware of any literature pertaining to professional brewing that suggests using <0.4m/*P/ml is an acceptable pitching rate. I'm not aware of any professional brewery that is using that little yeast, but I could be wrong.

From Wyeast:
The Activator™ package contains a minimum of 100 billion cells in a yeast slurry.. The Activator™ is designed to directly inoculate 5 gallons of standard strength ale wort (1.034-1.060 SG) with professional pitching rates. For lagers, we recommend inoculating the wort at warm temperatures (68-70°F/ 20-21°C), waiting for signs of fermentation, and then adjusting to the desired temperature. Alternatively, for pitching into cold conditions (34-58°F/ 1-14°C) or higher gravity wort, we recommend increasing this pitching rate. This can be achieved by pitching additional Activator™ packages or by making a starter culture. Please see the Pitch Rate section for additional information."

Very good point. I'm sure from a marketing standpoint, "Buy our expensive vial of yeast that's almost enough for a low gravity beer" is a non-starter. So whatever size they decide to sell, they probably have to say it is enough. I've love to hear their off-the-record opinion of this.
Somebody should organize a trip to the tasting room at White Labs and find out what their pitching rates are for the beers they are serving.

All Things Food / Re: Mozzarella
« on: August 15, 2012, 06:49:18 PM »
If whole milk makes better cheese than reduced-fat, would it be even better still if I fattened up my whole milk with some cream or half & half?

Buffalo mozzerella is made from buffalo milk, which is almost 8% fat. So have at it! Use cream though, since half and half is - you know - half milk.

Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 15, 2012, 06:44:39 PM »
Why in the world would the yeast makers say "hey, this is enough for your 5 gallons of beer" when they could sell more yeast in a pack and charge more for a proper pitch of yeast? 

I think they sell an acceptable amount of yeast, and that amount is a compromise considering beer flavor, manufacturing, transportation, and storage costs, homebrewer demand and willingness to pay, etc.  This doesn't mean it is the BEST amount of yeast.

You might just make a bigger freezer, unless you're hooking it up to a temp controller.

The Pub / Re: Help design portable keg setup for a weekend
« on: August 15, 2012, 05:59:37 PM »
I'm getting errors on this link, but I'll post it in case it fixes itself.
Essentially, this was a 55gal trash can - keg and ice in the can. Round tabletop or plywood on top with a hole in the center. Draft tower attached over hole. Floor length black tablecloth with hole to go over draft tower placed over tabletop and can. Looks very nice.

Equipment and Software / Re: Repairing cooler mash tun
« on: August 15, 2012, 05:48:58 PM »
A blue cooler guarantees that you get 137% efficiency.   ;)

Wow's so efficient that you actually gain grain!  After 10 brews, a 55 lb. sack magically appears in your garage!  ;)

It a ********** miracle!

After 72 hours the bulk of ale fermentation should be finished, so I think you can safely remove the wheat and keep it at room temperature. I wouldn't bother with a swamp cooler.

All Grain Brewing / Re: 2 gallons in my dead space
« on: August 14, 2012, 05:14:11 PM »
That is excessive. Remove the feet and use angle or tubing to connect the manifold.

Yeast and Fermentation / Re: oxigenation flowrate
« on: August 14, 2012, 12:56:27 PM »
im using an O2 tank with a regulator, that's what i am asking, i dont use disposable O2 tanks.... wyeast recommends that 60 seconds of pure oxigen with a stone gets 12 ppm...but at what flow rate?


The book "Yeast" recommends 60 seconds at a 1L/minute flow rate.

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