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Messages - tygo

Pages: 1 ... 167 168 [169] 170 171 ... 175
2521
Yeast and Fermentation / Re: Yeast pitching for a high OG noob
« on: December 19, 2009, 02:11:38 PM »
Went with a two quart starter.  Once that's done I'll chill it for a couple of days, decant, and toss another two quarts in there.  That should get me to about 320B or so.

2522
The Pub / Re: merry christmas folks
« on: December 18, 2009, 08:56:43 PM »
Merry Christmas.  Got an early present today.  Since we're about to (are in the process of) get a foot of snow or so dumped on us my normal biweekly saturday class was canceled.  So instead of an hour or two of homework tonight I'm working on my new mash tun and drinking scotch   :)

2523
Equipment and Software / Re: Coleman Extreme 70qt Silver
« on: December 18, 2009, 08:47:14 PM »
Got all the hardware I needed and attempted to turn this thing into a mashtun tonight.  I understand what the guy said about having trouble with the inside washer.  For this cooler its a little too wide to fit into the slightly recessed drain.  I don't have the tools to grind it down like he recommends so I omitted the washer inside.  And without it, I can't get it tight enough to prevent a very slow, but steady drip when I add water to the cooler.

I might try to find a friend with a grinder to square off the washers a bit.  Another thought I had was to add some food grade silicon sealant before tightening everything up.  Anyone have any thoughts on that idea?

I was thinking of something like this:

http://www.emisupply.com/catalog/silicones-unlimited-su5005-food-grade-silicone-clear-103oz-p-2283.html


2524
Kegging and Bottling / Re: Force Carb in Mini-Keg?
« on: December 17, 2009, 10:56:56 AM »
Haha, great first post  ;D

Yeah, I'm definitely going to take the kegging plunge in the very near future but I think I've used up my brewing budget this month.  Plus I doubt I have the time to figure out the specifics to my satisfaction before then.  I want to make sure I'm allocating enough time to the decision to give those kegs the proper respect. :D

Thanks for the advice though.  I'll take you up on that offer of instruction when I get around to it.  I'm sure I'm going to need some help.

2525
Yeast and Fermentation / Re: OLD liquid yeasts!?
« on: December 16, 2009, 09:17:28 PM »
You can also reset the calculator to use a single pack and it will tell you how big a starter to make.

Do you mean using the slider bar at the bottom to increase the "Growth Factor"? 

Maybe I'm misunderstanding the calculator on MrMalty?  According to yeast viability determines the number of smackpacks or vials needed for the required size for the starter? 

This is a good question.  Both that slider bar on Mr. Malty and the table in Palmer's book indicate that the final yeast cell count in a starter is dependent on the amount of cells you start with.  For example, using the table on page 69 of How to Brew if I pitched 50 billion cells into a 1.040 4 qt starter I'd end up with 206B cells.  But if I pitched 100B cells into the same 4 qt starter I'd have 305B cells.

My initial question before I thought this through was:  Why is that?  Wouldn't the yeast just keep growing to the same level no matter what the pitch cell count?

However on further reflection I get it.  The yeast are going to keep eating and reproducing until the food is gone.  A higher initial pitch rate means more cells reproducing and therefore a higher ending cell count using the available food.

2526
Extract/Partial Mash Brewing / Re: Do I need to re-pitch
« on: December 16, 2009, 08:55:58 PM »
You should be fine and not have to add additional yeast.  Despite the low temperatures it hasn't been lagering for that long so there should still be enough yeast in suspension to carb.

2527
The Pub / Re: Buying the Pabst Brewing Company
« on: December 16, 2009, 08:00:09 AM »
Yeah, I thought that the benefits promised (other than a token amount of beer) where a little vague.  Even if it's not a complete scam what does "ownership certificate" mean?  You get a certificate they printed off from their computer saying, "Congratulations, you are the proud owner of 0.0000017% of the Pabst Brewery!"

2528
Kegging and Bottling / Force Carb in Mini-Keg?
« on: December 15, 2009, 08:16:26 PM »
So due to unfortunate timing the ESB I just brewed will not be ready in time for NYE.  I could rush it into the bottle but the most I could hope for, assuming I don't secondary it and it clears in the primary in two weeks from the brew date, would be to have it in the bottle for a week.  That's doable I know, but is a little more rushed than I would have hoped for, and one week in the bottle in my experience isn't really going to result in reliable carbonation.

I was wondering if it would be possible to force carb in a mini-keg.  I have a couple of the five liter stainless steel mini-kegs with a hand held CO2 injector.  I do not have a regulator or any other kegging equipment as of yet so there's no way I could measure the pressure. 

Also, I do not have any way to simply pressurize the keg and have it sealed.  What I have is the dispenser that came with the mini-keg kit and that will have to be in the keg when I pressurize it.

Soooo.....the more I think through this the more I think this would not be all that successful.  But does anyone have experience with this?  Could I just put it in the fridge and pressurize it with as much as it will take with the handheld CO2 injector, maybe slosh it around a bit once it's pressurized, for a couple of days and get at least an acceptable, if low, amount of carbonation into the beer.

I'd only be filling one mini-keg from the 5 gallon batch so I'd have some to sample on NYE.  So if it doesn't work it wouldn't be a total loss.

2529
Equipment and Software / Re: Coleman Extreme 70qt Silver
« on: December 15, 2009, 07:33:18 PM »

These are the instructions I followed:

http://brewing.lustreking.com/gear/mashtun.html

Just got mine in the mail today.  Looks like I'm going to have to follow these instructions.  I was hoping to just pop in a new mini-keg bung and move the assembly from the old mash tun but the walls on this one are a lot thicker and that's not going to work.  Good news that this one is better insulated but I guess I'm heading out to Lowe's again.

2530
Yeast and Fermentation / Re: Yeast pitching for a high OG noob
« on: December 15, 2009, 12:34:38 PM »
what table is that? I am trying to find online and I guess I am missing it?

The yeast growth table I referred to in my earlier post is in How to Brew 3rd edition on page 68 I believe.  It has initial cell count down one side and starter sizes from 1-4 qts (liters) on the top to estimate how many cells a starter will give you.  I don't think that table is on the online version.

2531
Ingredients / Re: Yeast Nutrient
« on: December 15, 2009, 10:33:03 AM »
I'll continue using nutrient because it's cheap, easy insurance.

That's the way I feel about it.  Maybe it doesn't help very much but maybe it does and adding a teaspoon of nutrient to the boil when I throw in the whirlfloc is no effort at all and very little cost.

2532
General Homebrew Discussion / Re: AHA Membership
« on: December 15, 2009, 10:26:06 AM »
Joining online was pretty easy.

2533
General Homebrew Discussion / Re: cold side aeration and staling reactions
« on: December 15, 2009, 07:04:23 AM »
So, IMO, pre-boil HSA is not a concern - YMMV.

That's good to hear.  I had a similar problem in the brew I did this weekend.  Not at that scale but at the end of the runoff I was blowing some air into the wort mainly due to the design on my MT.  I was wondering if it would have any ill effects.  Not that it'll probably be around long enough to matter.

2534
General Homebrew Discussion / Re: cold side aeration and staling reactions
« on: December 14, 2009, 07:56:09 AM »
I think he's asking whether letting aerated wort sit around before pitching for a significant time would have the same staling effect on the beer as introducing oxygen after the fermentation is complete and the chemistry behind what causes that.  Logically you would think that it would but that's just a guess on my part.

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