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Messages - scott

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Yeast and Fermentation / Re: Reusing yeast cake, pros and cons
« on: August 14, 2014, 01:52:13 PM »
What techniques to you do to keep a house strain going for more than 25 years?  Is it re-pitch after re-pitch, followed by yeast washing every now and then?  Or some other technique.

Kegging and Bottling / Cooler for bottles
« on: June 02, 2014, 02:56:42 PM »
I'm looking for recommendations for a cooler that holds standard 12 oz bottles.  I'd like to bring some of my beer camping and need a cooler to keep it cold.  I was looking at this Coleman 18-quart stacker, it is supposed to hold 12 bottles plus ice:

Any thoughts on this or do you have another favorite cooler?

Beer Recipes / Re: Inspired By (clone) Names
« on: February 04, 2014, 04:57:52 PM »
I just made a clone I'm calling pyrite.  Can you guess the name of the original?

Commercial Beer Reviews / New Belgium in Ohio
« on: January 16, 2014, 01:25:14 PM »
New Belgium entered Ohio late last year.  Right now they are only selling bombers.  The three regular beers here in Ohio (Fat Tire, Ranger, and ??) are being sold for $2.99!  How much do bombers of these beers usually cost?

Zymurgy / Re: Zymurgy iphone app?
« on: November 26, 2013, 09:08:36 PM »
Can anyone else access the Jul/Aug 2005 issue on the iPad/iPhone Zymergy app?  I get a document error message.

Additionally, when I touch the "X" to close the document error, the app downloads the issue behind the message, May/Jun 2003.  This may actually happen because the document error window goes away on its own.

Otherwise I think the app is great.  This version is much better than the previous one. 

General Homebrew Discussion / Re: Bottle Cleaning
« on: September 25, 2013, 05:32:17 PM »
My SOP for bottles is a rinse, then fill with warm water and add 1/2tsp of Oxyclean Free.  Let that soak for at least a few hours, then pour out and tripple rinse.  I run my finger inside the lip of the bottle because sometimes the Oxy leaves a residue there.  I let them dry, then before I use I squirt Starsan in them and let that drain on the bottle tree.

This is what I do.  Use hot water.

I don't know about fridges, but a chest freezer works great.  Plus you are able to lager in it.  Craigslist is the way to go.

For a temperature controller, I recommend looking at a BYO article that explains how to build one.  It is the Jan/Feb 1012 issue, you may need to buy it.  I am sure there are also other resources/ videos that show how to do it.  You buy the controller off e-Bay from Hong Kong for about $20-25.  The project is just wiring everything up.

This is the route I took and it is far better that having to manually control the temperature.  I've been very satisfied.

Yeast and Fermentation / Re: First RIS - not quite done
« on: September 02, 2013, 09:56:40 PM »
This recipe actually called more more maltodextrin.  I modified it by cutting it way down.  I typically modify extract recipes to do a partial mash with a concentrated boil.  But decided to follow the recipe more closely this time.  With several exceptions - I used all LME instead of all DME. 

Why do you NOT use maltodextrin?  Is it just better to do a partial mash at a lower temp, like 148 F?

Yeast and Fermentation / Re: First RIS - not quite done
« on: September 02, 2013, 02:55:02 PM »
I believe I used Briess LME.  But I'm beginning to believe that it may be done. 

How much of an issue is 11 points for bottle bombs?

Yeast and Fermentation / Re: First RIS - not quite done
« on: September 02, 2013, 01:08:15 PM »
So two weeks later, the gravity has not changed.  After 30 days, it is at 1.042, unchanged since day 19.  ABV is 11%.  The beer tastes good, but I know I do not have a refined pallet.

So since I'm off the expected final gravity by about 11 points, do I bottle now or is there still a risk of bottle bombs/ over carbonation?

Fermenting a RIS.  The OG was 1.110 (hydrometer).  The recipe called for a FG of 1.031.  I'm using WLP028 (Edinburgh Scottish Ale).  It was from a previous 5 gallon batch and was half the yeast cake.  Only one day passed from harvesting the yeast and starting this beer.  Fermented at 69°F, raised to 71°F after the first week.

12.0 lb LME
8 oz Wheat LME
17 oz Crystal Malt 80 °L
8 oz Black Patent Malt
8 oz Chocolate Malt
8 oz Victory Malt
7 oz Roasted Barley
6 oz Malto Dextrin

1 oz Challenger (6.9% aa) (60 min)
1 oz U.K. Northern Brewer (16 HBU with Challenger) (9.4% aa) (60 min)
1.3 oz East Kent Goldings (7.5 HBU)(5.8% aa) (60 min)
1.5 oz Fuggles (4.5% aa) (10 min)

Yeast and Fermentation / Re: First RIS - not quite done
« on: August 23, 2013, 12:40:34 PM »
I used WLP028 that I harvested from a previous batch (5 gallons), about half of the yeast.  White labs says that this yeast attenuates to 70-75%.  I don't have the recipe here with me at work, but it was Mik's RIS from "Beer Captured."

FG was measured using a hydrometer.

What is yeast energizer?  I added yeast nutrient at the end of the boil.

Yeast and Fermentation / First RIS - not quite done
« on: August 22, 2013, 11:45:15 PM »
I'm brewing my first Russian Imperial Stout.  It has been fermenting for 19 days, but it is not quite done yet.  It is at 1.042, and the recipe suggested a FG of 1.030 (using Wyeast 1084 or 1056).  The OG was 1.110.  I used WLP028 that I harvested from a previous batch, about half of the yeast, and saved the rest.  It was used the day after I harvested it.  Fermentation started in about 24 hours, at a controlled temp of 69°F, later raised to 71°F.  I used a blow off tube for the first time so I'm not sure how vigorous it was compared to previous batches.

Should I keep waiting?  Add some more yeast that I saved from the harvesting, now about 3 weeks old?  If so how much?  Thanks for any help.

Zymurgy / Re: Zymurgy iphone app?
« on: August 19, 2013, 01:04:15 PM »
When will the next issue show up in the app?  I've already received it in the mail.

+1 to being able to delete issues.

+1 to being able to read without connecting to the internet first.

Kegging and Bottling / How much sugar to use after lagering a Baltic Porter
« on: December 21, 2012, 07:34:23 PM »
I've been lagering my Baltic Porter for about 2.5 months so far.  I plan to bottle my 5 gal. batch in 12 oz. bottles in a day or two.  How much sugar do I use?  I know there are calculators on the web for calculating the amount of sugar to use depending on how high the fermentation temperature got, but do these also work for beers that have been lagered?

Should I let the beer warm to room temperature for a day or two before bottling, or just bottle it cold?


What you want is this:

Like TiVo, but no monthly fees.  Record your shows.  I have a different brand and older version.  It is hard to find subscription-less DVRs now.  I get high-def over the air for free.  Many cable users don't realize that over the air is high-def, cable is compressed an no longer high-def.

If your remote died, try the Sony universal remotes, such as this one:

You can program it to control all your electronics.

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