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Messages - beerrat

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Yeast and Fermentation / Re: How long can you keep your rinsed yeast?
« on: December 30, 2009, 04:37:23 PM »
I just started rinsing and re-pitching yeast.  I've stored 1084Irish ale for a week in a mason jar with foil in the frig and had good success using in my latest stout.  I brought to room temp, decanted swirled, and then pitched in the wort.  I think I would do a starter next time as there was a bit of lag before fermentation started.

Anyone have any thoughts on best way to store yeast for longer then 2 weeks, say a month?  Refrigerated in a  sealed mason jar, a capped beer bottle, or foil covered container?

I listened to Jamil's show and did not hear these details covered.

One can then either set the regulator to the desired carbonation level (for the temp the beer is at) and wait a week or so; or for the impatient method, jack up the pressure to 30psi, shake the keg several minutes, rest, and repeat to speed up carbonation before bleeding out the excess CO2 to the desired pressure.

I'm a keg newbie also, would this method affect head retention?

Ingredients / Re: Peanut Butter Brew
« on: December 24, 2009, 03:23:01 AM »
I think this is a fantastic idea.  I've been thinking about this every time I sit at a major league ball park and am chomping on peanuts and drinking the local "house" pilsner.  Old Style at Wrigley with the salted peanuts..  In my exploration, I have seen references to making/using de-oiled pb in the boil.  I have also see references of a brew pub using a brand name PB - jiff or the like, and dumping it into the boil.  I'm looking for my notes on proportions, as well as links and will post once I find.  Here is one thread I have been watching - for a stout -

I want to do a pilsner or a pale ale with the PB to capture that ball park feel.

5 gallons of an organic dry stout.. first time using repitched yeast.  My wife a little unsettled by the mason jar of yeast from the porter I just kegged.

Equipment and Software / Re: How do you chill your wort?
« on: December 14, 2009, 11:53:15 PM »

I use an Immersion Chiller with a water recirculating system.

1) home made IC - 25' copper coil
2) pond pump
3) 50qt cooler
4) 3-4 gallon of cold water
5) ice (store bough in summer, harvested snow/ice from yard in winter)
1) At 5 minutes prior to end of boil, kill heat source and whirl pool by manually stirring
2) load up cooler with ice and water
3) At 0 minutes insert starsan soaking IC into pot
3) Start pond pump to start the IC working
4) I usually let the first couple gallons of real hot water empty into sink or another bucket to reuse for cleaning
5) I then redirect the return water back into the cooler, and add ice as necessary
6) Usually gets to 65F in about 25 minutes

If I'm lucky, Santa will bring me a march pump and then I'll make a "mr malty whirlpool chiller" to augment this process.

Good luck and let us know what you end up doing.

A porter this past Sunday.... was suppose to be a stout, ran out of roasted barley... I relaxed, had a homebrew, and then looked to see what was in the ol'grain box to see what I had lying around. Fermenting away now!

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