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Messages - morticaixavier

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Equipment and Software / Re: Starsan temp.
« on: May 02, 2013, 07:45:17 AM »
I know that idophor is not recommended to be used at high temp because it causes the active ingredient to off gas much much faster. Don't know that it would matter with star san though.

All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 08:36:21 PM »
okay, back home and was I off

46.8% Pilsner
46.8% munich
the remaining split between C40 and c120 (cause that was what I had around)

All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 12:04:22 PM »
math is not good to me. I will check my recipe tonight when I get home and let you know the exact %s

All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 10:59:43 AM »
I just did a light hoppy sort of summer ale with IIRC 30% munich 10L to 78% 2 row and 2% crystal 45 it turned out well. still malty but just enough to balance the hops.

og was 1.040 pitched wlp001 in 5 gallons and wlp545 in the other 5

001 Fg 1.008 545 fg 1.004

General Homebrew Discussion / Re: sanitation questions
« on: May 01, 2013, 10:27:28 AM »
Don't make sanitation tougher than it has to be :-) Sanitize right before you use the tool or vessel and be assured it is sanitized. Fresh sanitizer is always the way to go.

"Soaking" for extended times does nothing better and can damage some plastics. Use the contact time stated or a few minutes more. Nothing is gained by keeping things continually soaking.

For carboys and such put in just enough to slosh around and coat the surfaces. No reason to fill the whole thing and have all that weight to deal with and waste sanitizer for no reason. Filling a vessel is a waste at any time for sanitizing. For cleaning a complete fill and soak may be needed due to residuals, but that is for cleaning, not sanitizing.

Mix up only enough sanitizer that is needed to coat the surfaces by submerging or spraying. I usually mix up 1.25 gallons at most, some gets put into the spray bottle to be used as needed, and after the session the rest gets dumped if it will not be needed in the next few days.

StarSan is less than 25 cents per gallon of prepared solution so why waste time and money figuring out ways of keeping it for extended periods? Just because the ratio states one ounce to 5 gallons doesn't mean you make up 5 gallons each time.

Ph below "3" is still good if you can measure. I use strips or my meter if ever needed.

If you keep the sanitizer store it in glass or suitable plastic, not metal or stainless as it will etch the metals.

Hope my two cents helps :-)

I mix up 5 gallons at a time because I like to purge my kegs by filling them with star san and forcing it out with co2. I keep the star san in a better bottle (actually a 5 gallon water jug) and replace it every couple batches.

you still want to crush it.

i figured but wanted make sure. would you let it rest 10 minutes or so to get the color before draininig?

Not sure. sounds good.

you still want to crush it.

Beer Recipes / Re: Meyer lemon wit
« on: May 01, 2013, 08:02:01 AM »
I did a wit with dried meyer lemon slices. it was a little bit tart for sure but very nice and refreshing. I used about 1 oz at 10 minutes left of the boil

Extract/Partial Mash Brewing / Re: Extract Mint Stout
« on: April 29, 2013, 03:54:47 PM »
Alright, I will give not racking it a try.  Right now my O.S.G. is at 1.066 so I am excited to see what it drops to.  Sadly I do not have a way to keep it at 64...I do not have the space for a second fridge in my house just yet (its an eventual dream as I would love to try my hands at lager)

well you can put it in a big tub of water and add ice/frozen bottles of water or drape t-shirt or similar over the fermenter and keep the cloth wet for evaporative cooling effects.

All Grain Brewing / Re: observation of dissolved oxygen loss in wort
« on: April 29, 2013, 03:53:29 PM »
Wouldn't that be considered "continually adding oxygen"? It's still oxygen molecules, just less ppm than pure O2?

If you are adding pure o2 you can super saturate the liquid with o2. particularly right where the o2 is going in. if you are adding o2 from the atmosphere you are never going to achieve anything like the ppm of DO that you can with pure o2. it's the ppm that makes for a toxic situation.

All Grain Brewing / Re: observation of dissolved oxygen loss in wort
« on: April 29, 2013, 02:48:13 PM »
Am I missing something? A Google search of "oxygen toxicity in yeast" turned up nothing related to brewing. And in the "yeast" book, it says,"Generally you do no want to add oxygen later, as it can disturb the delicate balance of flavor and aroma compound creation." It also suggests, in high gravity beers, "adding oxygen between 12-18 hours after pitching can make a tremendous difference in attenuating the beer." But nothing about oxygen toxicity. Doesn't spinning fermenting wort on a stir plate introduce oxygen continually? Why would 30 seconds of oxygenation be a good thing for the yeast 10 minutes before pitching, but be a bad thing 10 minutes after pitching?

I don't mean to be a smarty pants but I'm suddenly cornfused about something I thought I understood!  ???

spinning on a stir plate is very different than introducing pure o2 which is what is being discussed.

Extract/Partial Mash Brewing / Re: Extract Mint Stout
« on: April 29, 2013, 02:42:23 PM »
Well I am brewing stout again, so do you recommend that I just ditch the secondary this time?  Also the temp I pitched at was 64 degrees (62 for my current batch).

I wouldn't bother. 64 is a great temp to pitch at. If you have any way to hold it there until about day 4 that would be great as well.

Equipment and Software / Re: Monitoring Keg Levels
« on: April 29, 2013, 12:10:06 PM »
How about a bathroom scale?

If you did a tare on the empty keg you should be able to go pretty close to 1 lb = 1 pint of beer

The Pub / Re: best ereader
« on: April 29, 2013, 10:59:21 AM »
'fermetation', etc. more accurately than I can type them on a full size key board.

case in point. that message was typed on a full size keyboard. Swype would have caught that and spelled it correctly.

The Pub / Re: best ereader
« on: April 29, 2013, 09:16:04 AM »
My wife has a large screen android phone that is great for browsing and stuff, so I've played with those.  But I can type WAY faster and more accurately on my blackberry keyboard than on her touch screen.

I might do that though, it's on old phone and it's long past time to get a new one.

punatic, amazon has a library you can check books out from, at least for prime users.  I haven't used it much.

when I first got an android phone I felt the same way about typing speed, but then I learned to use the swype function and I think I am much faster on the touch screen now. instead of tapping each letter you just touch the first letter and move your finger through all the other letters in the word lifting off at the last letter. pretty slick once you get used to it and it gets used to you. It has learned all the brewing/beer specific vocab I have thrown at it quite well at this point and can get words like 'krausen' or 'grist', 'fermetation', etc. more accurately than I can type them on a full size key board.

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