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Messages - chezteth

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1
Going Pro / Re: Congrats Majorvices!
« on: August 16, 2016, 11:31:25 AM »
Congratulations! You must be on top of the world!

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2
It's like an infomercial for beer. I'd be interested to try it if I ever get the chance.

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3
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 05, 2016, 10:28:59 AM »
I have a place that I order from frequently, online, that has local pickup. They have good selection and prices. Unfortunately, its not a retail shop. Other than that the closest LHBS (The Cellar in Fond du lac) is 45 minutes away. I enjoy going there as the staff is very knowledgable, they have a good selection and prices. There are other places within the 45 to 60 min drive but I don't frequent them.

4
All Things Food / Re: Cold brew on a large scale
« on: August 02, 2016, 10:35:06 AM »
That's awesome! I would love to get one of those! It would be a great show piece in the kitchen also.
  To the original question. I don't have any experience making that much cold brew at once. Would be interesting though.

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5
The Pub / Re: Espresso machines
« on: August 01, 2016, 10:29:17 AM »
I'm not a big espresso fan but my wife likes it from time to time. In her head she wants an espresso machine but I strongly suspect it will suffer the same fate as most espresso machines. She'll use it a few times and get tired of the level of detail involved in making espresso and the amount of cleaning necessary each time it is used.

Last week I ordered a moka pot. It's not true espresso in a modern, machine-produced sense but will get close enough to satisfy her occasional desire for espresso while giving me another option to make a great cup of coffee. I only paid $15 for a stainless steel 4 cup Bialetti, far less than a good $1000 pump-driven espresso machine.
That's one coffee brewing device I haven't purchased yet. I use an Aeropress on a daily basis. Definitely further from true espresso than a Moka pot produces but still makes really good, strong coffee.

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6
The Pub / Re: Espresso machines
« on: July 26, 2016, 10:56:54 AM »
I don't keep coffee in the freezer for a few reasons. First, I only roast enough for a few days. Secondly, as the coffee rests and degasses the flavor changes. Coffees like Ethiopian can develop some awesome blueberry / berry notes if allowed to rest a few days. Lastly, I'm concerned about any off flavors the beans could pick up from being in the freezer. Although, everyone has their own methods just like homebrewing.
I currently have the Saeco espresso machine that I purchased several years ago. It's decent for the money. Lately, I've been considering finding an older hand pump espresso machine. They look awesome and it takes some additional skill to pull a great shot.

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7
The Pub / Re: Tribute Brewing, Eagle River WI
« on: July 22, 2016, 10:27:59 AM »
I've been there a few times. My wife & I have been going to the Great Northern Beerfest the last few years. We make a point of stopping at Tribute for a few beers. We always enjoy them!

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8
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 08:15:50 PM »
Well, when I finally had a chance to check on the beer there was no krausen. Not even a hint of foam. I aerated it again and pitched one packet of W34/70 into each fermenter. Thanks to everyone for their advice!
Cheers,
Brandon

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9
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 03:51:31 PM »
Sorry - overlapping posts.

Yes, in my experience lager yeasts need more oxygen (though I've never seen much good data on how much). It seems logical that the same process might work fine with ales and might stress your lager yeast.

I still think the yeast will get going. Sometimes doing nothing is the right answer.
I still have to check on the wort. However, if it still doesn't have any activity I'm going to pitch more yeast and aerate more.
  I have repitched yeast into a lager before. However, the last time I did that the slurry was very thick. I don't believe I aerated beyond pumping into the fermenters. My assumption is that the amount of cells I pitched last time was a lot higher.

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10
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 11:52:17 AM »
Repitched slurries are notoriously in need of lots of fresh O2 to help build sterols and keep their cell membranes pliable for growth and reproduction. Have you had issues with your aeration procedures prior to this regarding slurry repitches or cold fermented lagers in general?

How old was your saved slurry?
I've used that method with ales before with no issues. I had transferred the beer off the yeast 2 days prior to repitching it. The beer was in the fermenter for approx 3 weeks. Perhaps I didn't aerate well enough

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11
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 11:45:08 AM »
If you pitched 350ml of slurry into each vessel and each has five gallons of beer then you might have pitched sufficient volumes--if the slurry was fairly fresh. Pitching rate calculators tend to assume viability nosedives relatively quickly. If the yeast was a couple weeks old it was probably enough but if it was a couple months old (and I mean from the end of primary fermentation from the harvested batch) then you may have underpitched by 50% or more.

Personally I'd pitch the 34/70 and get fermentation going rather than keep waiting and seeing what happens.
Yep, I pitched 350mL into 5 gal of wort. The 10 gal batch was split into 2 fermenters. The OG was 1.055 so you guessed very close.

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12
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 07:17:15 AM »
What about aeration? I pumped the wort into the buckets and kept the hose high enough to create some foam. But, I didn't use a mix stir for additional aeration.

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13
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 07:15:30 AM »
Buckets are notorious for not always sealing well. I'd open for a quick peek - if there's krausen head, the lid didn't seal well. If not, you could pitch some 34/70 and also get the chance to re-seat the lid for (maybe) a better seal.
That's what I was thinking this morning. I opened one of the buckets. There wasn't any krausen. I'll have to check on them tonight after work.

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14
Yeast and Fermentation / Re: WLP830 slow start?
« on: June 20, 2016, 06:35:49 AM »
Buckets. Yes, I added yeast nutrients. I like the extra insurance from the nutrients even if it's not necessary.

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15
Yeast and Fermentation / WLP830 slow start?
« on: June 20, 2016, 06:30:34 AM »
Hey all. I brewed 10 gal of Octoberfest on Saturday and pitched approx 350 mL of WLP830 slurry from my last batch of lager into each fermenter. It has been 36 hours so far and there is no activity. The temp is at 50°F. Am I being impatient? Should I wait a bit longer or pitch more yeast? I have 2 packets of Saflager 34/70 that I could use. Any thoughts?

Cheers,
Brandon

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