Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - morticaixavier

Pages: 1 ... 268 269 [270] 271 272 ... 490
4036
General Homebrew Discussion / Re: disposing of yeast cake
« on: November 28, 2012, 11:34:19 PM »
gotta say this argument doesn't hold water.
I get what you're saying, but there is a huge difference between dumping something that is food and will degrade quickly, and something that is toxic and has a half-life of 24,000 years.  Huge difference.  And I know you know that.

Yes, the "spitting in the ocean" argument is a bad one in a lot of instances.  I don't think it is in this one, considering the volume of yeast on a homebrew scale, number of homebrewers who dump yeast outside, how frequently they dump yeast, geographic distances between them, and the fact that it will readily be healthy food for other organisms.  Crank up any of those factors and it might be bad.

If I have told myself once, I have told myself a million times. 'Don't be hyperbolic'

point taken and fully conceded. I dump my yeast in the compost or on the lawn and it I am sure washed into local water ways and/or sewers. but mostly eaten by other life forms

4037
All Grain Brewing / Re: Iostar to measure starch?
« on: November 28, 2012, 04:10:42 PM »
I tried using idophor for a starch test, couldn't tell if it was changing or not. But I do know that when I dump strongish idophor down the sink I can see blue stains where starch is adhering to the SS of the sink so it should work in theory.

but +1 to not really needed unless you have concern about incomplete conversion in which case it might be worth while going to the drug store and getting some actuall iodine stuff.

4038
Beer Recipes / Re: 100% Vienna Malt Recipe Ideas
« on: November 28, 2012, 04:03:32 PM »
I went with bitter with english hops but I think a session IPA would also be nice and you could use the hops you have on hand.

I do an all munich barleywine/small beer partigyle that I really like, although I usually cap the mash with a little c45 or something. haven't used Vienna but isn't it similar?

You up in portland skyler? though you were in berkeley

4039
As I understand it acetaldehyde is a little different. The yeast aren't cleaning that up so much as it is evaporating out of the beer at temps above 70 as that is the boiling point of acetaldehyde.

with diacetyl it has to do with time and yeast activity. if the yeast have been very active the whole time they mostly clean up the diacetyl as they go. with a low temp ferment the yeast have a harder time cleaning up as they go so you raise the temp to get them more active at the end.

4040
I don't think you need to worry about a d-rest then. If you taste it and it is buttery, worry then but for now I would RDWHAHB as the saying is.

4041
I would think you would want to do you d-rest in the presence of as much yeast as possible as it is the yeast that are fetting rid of the diacetyl for you. It can't hurt to leave it another week at ~70f but do you taste diacetyl in the beer? what temp did you ferment at?

4042
All Grain Brewing / Re: stuck sparge
« on: November 28, 2012, 12:08:40 PM »
I have gotten a stuck sparge with my ss braid in a cooler... but it was an all wheat malt brew with no rice hulls or anything so not terribly surprising.

4043
Hopefully getting the xmas stout into bottles, although if I bottle the barley wine that is kegged right now I might just carb the stout in the keg and bottle from there.

Also want to check the 2nd runnings small beer I brewed last weekend and see if it's done.

Tonight I am going to add 2.5 lb of maple syrup to the barley wine from last weekends brew day.

4044
General Homebrew Discussion / Re: disposing of yeast cake
« on: November 28, 2012, 12:04:37 PM »
....Sending the yeast down a curb drain may be a problem. Any newer city has separate storm and sanitary sewers. Street storm drains go to the nearest river, and a yeast slurry would be an un-natural organic load, reduce water quality, and cause areal stench if not flushed by a decent rainstorm.

A quart of yeast slurry in a river will cause "an un-natural organic load, reduce water quality"?

Really?

Kind of like spitting in the ocean.

gotta say this argument doesn't hold water. it's not just 1 qt of yeast. it's 1 quart of yeast * 500K homebrewers in america (okay not all of them are dumping yeast in the storm drain, and not all of them that do live in the same place, but you get the idea)

the spitting in the ocean argument is exactly the same that leads to dumping radioactive waste in the ocean because hey what's a few thousand barrells of toxic gunk in the whole ocean?

Not saying there is an issue with disposing of the yeast cake in the storm drain but...

4045
Other Fermentables / Re: Maple Wine
« on: November 28, 2012, 11:56:41 AM »
ive heard that using sap has more maple flavor than the actual syrup but i presume the gravity of that is low, maybe just add maple syrup to maple sap? let us know how this turns out cause i have a few good friends who make maple syrup. They already challenged me to make them a maple wine or beer after they tried my rum raisin braggot

maple sap has very little flavour and is only about 2-3% sugar. It's nice and if you can get acccess to enough it is amazing just carbed up all by itself. very slightly sweet. Lawsons Finest in VT makes a beer using sap as the brewing liquour but for a wine I think you would have to use syrup just to get the gravity you want. If you make your own I suppose you could stop the boil when you hit your target OG but I don't know that you would get the robust flavours you get with the long 20:1 reduction boil,

4046
Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 09:52:07 AM »
i have entered one local competition but the pre-judging hasnt even started yet so i have no idea how i did. Ive had good feedback from others drinking my beer although most of them are michelob ultra drinkers. My beer has persuaded two friends to start homebrewing. i dont think ive ever gotten a headache from my beer. looking at all the information you guys have posted here i think its finally time to invest in a wort chiller lol.

a wort chiller is nice for sure. I am glad I have one but if you are just trying to get it from 80 down to 65 an overnight rest in a cool place or refridgerator with temp controller will also do the trick nicely. I have been doing this for a year now and have not had a problem leaving the wort overnight before pitching. knock on wood!

4047
Kegging and Bottling / Re: Extra yeast at bottling
« on: November 27, 2012, 09:57:37 PM »
So assume you use a large dose of beer yeast at bottling, that is significantly more attenuative than the yeast that fermented your beer "dry".  Wouldn't you risk overcarbonating?

I would imagine that could be a problem with a really sweet beer like wee heavy but I bet it's hardly noticeable most of the time.

4048
Yeast and Fermentation / Re: pitching temp
« on: November 27, 2012, 09:48:19 PM »
I think you risk pretty major fuesel production that way. but I could be wrong. no worries about yeast health the like it that temp but I think that it will increase ester production ALOT.

lag time isn't bad. It is just how long the yeast are taking to reproduce to critical mass. Just like with bread, and pizza the flavour and mouthfeel will be improved if you let the concerned parties take their time getting ready.

but hey, if you are getting results you like so be it. just let the taste of the beer be the guideline, not how long it takes to see bubbles in the airlock

4049
Kegging and Bottling / Re: Extra yeast at bottling
« on: November 27, 2012, 08:59:32 PM »
I think that is what he meant. As far as I know, wine yeasts are not good at fermenting the complex sugars in barley wort. so I don't think it's going to be a problem. they will ferment out the simple priming sugar easily but I don't think they will touch the malt sugars. I could be wrong though.

Only K1V-1116 (AFAIK) will touch complex malt sugars (like maltotriose). I use wine yeasts for my sour beers for this reason.

cool, I will keep that in mind. I am perennially planning a sour beer.

4050
General Homebrew Discussion / Re: New to brewing
« on: November 27, 2012, 04:31:07 PM »
sweet!!  Came out ok... can"t wait to make first batch!!

thought this WAS your first batch. better get going on your second batch. this one won't last long.  ;D

Pages: 1 ... 268 269 [270] 271 272 ... 490