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Messages - morticaixavier

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3766
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.

3767
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.

3768
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

3769
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.
;D

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

3770
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.

3771
The Pub / Re: Best TV theme song
« on: April 28, 2013, 10:00:33 PM »
I was going to go with Tom on the Greatest American Hero but then it came to me...

http://www.youtube.com/watch?v=8gEAQQCFlNM

3772
Extract/Partial Mash Brewing / Re: Extract Mint Stout
« on: April 28, 2013, 07:47:18 AM »
For how you described the lack of head retention, yes perfectly.  It appears lasts for like 30 seconds and is gone.  As for the secondary fermentation, everyone has told me that its super important to do.   Should I really not bother with it?  If so, what styles of beer should I secondary ferment with as opposed to which ones I shouldn't?  As for the temperature, my beer got warm during the second week.

Well second week temp spike shouldn't really matter for feusels. What temp was the wort at when you pitched the yeast?
Is it possible the had retention issue is because your glasses aren't well rinsed?
On secondary, there is really one reason to do a secondary and that is if you want to save the yeast from primary and also want to add lots of fruit our dry hops. If you are planing to age a beer for a year before bottling that might be a second reason. But the beer it's fine in primary for better than a month.

3773
Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: April 26, 2013, 02:14:27 PM »
yeah it'll be fine. no worries. just give it some time to settle after the trip.

3774
Ingredients / Re: Online stores
« on: April 26, 2013, 02:12:24 PM »
I'll put in my obligatory plug for 7 Bridges which is the only mostly organic store I have found. Rebel brewer and Northern Brewer and Morebeer occasionally will have some organic ingredients but 7 bridges has a great selection all the time!

As we've started selling our beer to a little deli that specializes in organic food.  I offered the owner to brew an organic version of our Amber.  I intended to buy such from 7 Bridges.  The owner said that they have had organic beer in the past, and nobody liked it, especially given the price premium for such.

I have noticed and heard from producers of both beer and wine that even if you brew/vint with organic ingredients you sometimes are better off leaving that info off the label because people still have an attitude about organic wine and beer that if it were really good they wouldn't need to advertise. meh. I have not noticed a difference in ingredient quality.

3775
Extract/Partial Mash Brewing / Re: Extract Mint Stout
« on: April 26, 2013, 10:12:01 AM »
Alright, I will try weighing form now on but...most of my stuff has only given me measurements.  Should I just then get a scale and go off of a cup is 8 oz so if I need 3/4 a cup weight to 6 oz?  Also heat may have been an issue, I came home one day to our air conditioning being off and the whole house being 81 degrees.

A cup of sugar is around 6 oz. (actually 4.5-6.5 probably, depending on size, of granule, humidity etc.)

I would guess that part of the problem is a but too much sugar (overcarbed problem) but the lack of head retention... you say it's like pepsi? so it pours and foam forms but then immediately falls back leaving no foam? When in the ferment process did it get up into the 80s? if that happened in the first three days or so it could well have caused fuesels to form which can wreak havoc on head retention. There are a range of infections that could account both for the lack of head and the higher than expected carbonation as well.

A couple of things to try next time:

1) Skip the secondary, not needed, just an additional opportunity for something to get messed up.
2) skip the dark DME and make up for the color with some more dark malts and some dark crystal in the steeping grains
3)watch that ferm temp, particularly in the early (first 3-4) days of fermentation.
4) weigh instead of measure the priming sugar
5) think about using a no-rinse sanitizer. When you rinse sanitary vessels with un-sanitized water you risk undoing your sanitation.

3776
General Homebrew Discussion / Re: Want to help me name a beer?
« on: April 26, 2013, 08:31:57 AM »
Tim

HA HA!!!!

Although to work I think you need the question mark "Tim?"

3777
Ingredients / Re: Online stores
« on: April 26, 2013, 08:10:44 AM »
I'll put in my obligatory plug for 7 Bridges which is the only mostly organic store I have found. Rebel brewer and Northern Brewer and Morebeer occasionally will have some organic ingredients but 7 bridges has a great selection all the time!

3778
Pimp My System / Re: Finished 1BBL system
« on: April 25, 2013, 01:55:47 PM »
Sweet set-up.  Very jealous.  Good luck with it!

Dave

Thanks Dave
When I get home from the road I will be buying a large freezer for the 40 gal conical fermenter and them i will be able to ferment the whole batch rather than using 6 carboys.

why skimp now? go for a walk in! you'll want the space before long. I mean are you really only going to get the 1 40 gallon conical?  ;D

Pay no attention to me, just jealous

3779
Equipment and Software / Re: Spoon material
« on: April 25, 2013, 11:50:41 AM »
I use a silicon spoonula but mostly just because that's what I have around. If your talking about stirring while chilling then go with something that can be sanitized (stainless is first choice but the silicon seems to work well at least so far **knock on wood **)

3780
Gonna make a starter for next weekends kolsch. and continue quality control on the last batch of course, can't let QC slip man. Let that go and it's all down hill.

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