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Messages - tygo

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2536
Yeast and Fermentation / Re: Yeast pitching for a high OG noob
« on: December 13, 2009, 06:59:15 AM »
I'm using Jamil's calculator, sort of.  His calculator uses the 1 million cells x 1 ml wort x 1 degree plato and factors that down by some amount, looks like to about 80% of the value you get from that equation for ales.  For a 1.095 ale he comes up with 305B cells.  I had factored that down a bit more but after looking at it again agree that it should be higher.  Probably up to the full amount called for by the equation.

After I figure out the number of cells I'm shooting for I'm using the table on page 68 of How to Brew to decide on the starter size.

2537
Just out of curiosity I put 7 gallons of water in the brew pot on my gas stove and cranked up the heat.  After over an hour I still didn't have a boil although it was getting close.

2538
Doing a full boil for a 5 gallon batch on a stove probably isn't going to work.  That's what prevented me from moving up to all grain until just recently.  You need to be able to boil around 7 gallons of wort, give or take and that's difficult to pull off on a stove.  Probably impossible on an electric range and not much easier even if you have gas.  I have a 10 gallon brewpot and it works great for 5 gallon batches but I'm boiling on a Bayou burner outside.  I don't think I could get that sucker to a boil easily on my stove.

2539
Yeast and Fermentation / Re: Yeast pitching for a high OG noob
« on: December 12, 2009, 08:14:39 PM »
I've been tooling around on the forum looking for a topic on this subject before starting a new one, and I found one!  I thought there was one out there.   :)

I'm planning a Belgian strong golden ale.  Shooting for an OG around 1.095.  I'm planning on using WY 3787 and making a 3 qt starter with a cell count target of about 250B.

My question is should I just pitch that starter and let it run?  I know that will work but should I plan for an additional yeast addition after the initial pitch?  And in general, for high gravity beers when (gravity-wise) do you need to throw in additional yeast additions?

I've also seen reference in some posts about adding oxygen when adding yeast after the initial pitch.  That confuses me a little since my understanding was to keep oxygen out of the beer after the initial aeration.




2540
Equipment and Software / Re: Coleman Extreme 70qt Silver
« on: December 12, 2009, 06:26:11 PM »
Yep, me too  :)

I was going to get the 52 qt but the 70 was cheaper.

2541
The Pub / Re: What do you like besides homebrew
« on: December 12, 2009, 01:46:47 PM »
Yep, making my own beer was a natural progression for me from cooking.

2542
Equipment and Software / Re: Coleman Extreme 70qt Silver
« on: December 12, 2009, 01:32:12 PM »
Amazon has the 70 qt blue one for $36 and free shipping.

2543
General Homebrew Discussion / Re: Oops, missed
« on: December 11, 2009, 01:15:51 PM »
Thanks for the advice everyone.

Topped up with about a gallon and a half of distilled water.  My choices at the local grocery store were spring water or distilled water.  Where do you get RO water?

That put me at 1.055 OG and I pitched the yeast (yeah, somewhere in there my readings were a little off).  Overall, I'm pretty happy with the results of my reboot brew day.

My burner worked perfectly.  Was a little scared of it before I lit it up.  I was finding reasons to delay doing that.  But it fired up perfectly, had a boil in about 15 minutes and it didn't burn down my garage or house.  Win.

Had a little problem where my two floating thermometers didn't agree with each other on mash temp.  Went with the one I thought was more reliable.  I need to get a lab thermometer to be the tie breaker.

As I stated earlier, my cooler sucks.  I knew that going in.  Short term I'm going to attempt to compensate with an additional batch sparge. 

The fermenter is sitting in my basement all nestled in a wet towel in a couple inches of water with a little ice.  Hopefully that will keep the fermentation temp at around 65 since my basement has been holding steady at 70 since the winter months kicked in.


2544
General Homebrew Discussion / Re: Oops, missed
« on: December 11, 2009, 11:40:52 AM »
Yeah, I started with 5.8 gallons which was less than I was planning for.  But this is a new system so I didn't know what my evaporation rate was going to be.  I also planned for missing my projected efficiency.  So higher efficiency and less volume...

I also need a new mash tun, or need to figure out how to compensate for what I have.  I have a rectangular cooler but it's got wheels in the front where the spigot is and therefore the spigot is too high off the bottom of the cooler.  To compensate for the next batch I think I need to add another sparge in.  That'll help get more of the sugar out and get me a higher boil volume.  But I need a flat bottomed cooler at some point.

2545
General Homebrew Discussion / Oops, missed
« on: December 11, 2009, 11:12:54 AM »
So this ESB I just brewed today was my first all grain attempt and also my first beer in a few years.  So I planned conservatively.  I was shooting for 5 gallons at 1.058.  And I ended up with 3.5 gallons at 1.088.  Oops.  Guess my efficiency was okay.  It's in the fermenter but I haven't pitched the yeast yet.  I knew I wasn't going to get it perfect but that's a little far outside what I was shooting for.  I'm okay with the lower volume but that gravity is pretty high.  Not that I'm afraid drinking a Whoops Imperial ESB but I'm a little worried my dinky 2 qt starter might not have the best performance.  The bitterness will probably be okay since I underplanned them a little and the utilization was down but so was the volume.

So what should I do?  Pitch the yeast and see what happens?  Go down to the store and get a gallon or so of spring water and mix it in?  Thoughts?

2546
Mashed in on an ESB

2547
General Homebrew Discussion / Re: Another Water Report
« on: December 10, 2009, 08:40:54 PM »
Nope, that's also on my shopping list.

2548
General Homebrew Discussion / Re: Another Water Report
« on: December 10, 2009, 08:07:20 PM »
Damn, no gypsum.  I was sure I had some in my bag of brewing salts.  I mean, I did have some.  It must have escaped.   Oh well.  Since adding the gypsum isn't an option at this point I think I'm just going to skip the mineral additions completely for this batch and regroup next time with some better planning.  Brew day tomorrow!

2549
The Pub / Re: Exams
« on: December 10, 2009, 07:32:07 PM »
Corporate finance in class final exam next weekend and we'll also get to pick up the take home final (well, download it from the web) for Operations Management.  Since the corp fin exam is on Saturday I will probably start studying on Thursday night in accordance with my just-in-time homework/studying methodology.

2550
All Things Food / Re: Club soda: doing it at home?
« on: December 09, 2009, 06:59:54 PM »
this won't get you there, but may be of interest....

http://en.wikipedia.org/wiki/San_Pellegrino

You could let some of that flatten out and then get a water report on it if you can't find another source.

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