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 - brewsumore

Pages: 1 ... 7 8 [9] 10 11 ... 36
General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 01:15:59 PM »

Ingredients / Re: Vitners Harvest Purees
« on: February 20, 2016, 12:57:15 PM »
I've used them before in secondary. I gave them 2 weeks and was at FG by that time.

Do you think there is any additional fruit flavor extracted for a letting the beer sit on the fruit puree after it is done fermenting?

Yes, to a point, which some in the know put at about 10 or maybe up to 14 days total on the fruit.  Otherwise there is a potential for sliminess and/or contamination/off flavors.

YMMV depending on the fruit and its origin.

edit: personally, I recommend pasteurizing fruit puree used if it doesn't come that way.

General Homebrew Discussion / Re: YCH Hop and Brew School
« on: February 20, 2016, 12:40:15 PM »
Wow, thanks Denny!  I had never heard about this.  I'll be calling them on June 6, at 8:00 am to register!  And hopefully get a chance to meet Steve after class hours since he's local (if he won't be attending), and looking forward to meeting Jim and all other fellow forum craft brewers whom will be there, including finally getting to meet Denny, if he will be there presenting or otherwise attending.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 16, 2016, 06:14:08 PM »
Heat wave coming our way for the weekend. May do double brew- all el dorado IPA , and a pils so I can try the modified steam injection system for a step.

Sent from my iPad using Tapatalk

Ken, as a fellow picnic cooler masher, and one who's pretty much given in to single infusion mashes, I heartily applaud your effort at solving the problems of multiple liquid infusions to step mash.  And I eagerly await your report.  Thank you.   

What's the benefit of pitching the entire starter?

My last brew I cold crashed the starter and poured 90% of the liquid off the top of the yeast cake then let the cake come up to wort temp and pitched. Then you don't have to worry about any (very very little) drop in OG right?

The best answer in a short reply is "that's why you should read the book 'Yeast' by Chris White and Jamil Zainasheff."  But I need to and will look again at my copy.  edit:  without having looked at the book, let me give a brief reply based on my understanding (which is somewhat limited, but well-practiced):

Because yeast is an organism you need to "ranch" it to have the best possible outcomes.  In sufficient quantity and recent cell reproduction, and due to the ability to create a large population thru the "full ferment and decant" approach to yeast starters, you will be successful.  But also, when yeast are at the height of their reproductive activity (FK starter) and again in sufficient numbers they will immediately go to chewing on the sugars of the wort, resulting in a fast initial reproduction/growth cycle that will shorten lag time and thereby ensure a good start to the large task of working through a high gravity wort without leading to poor health, population or mutations at critical phases of the ferment.  I see it as insurance through a short lag time.  Both approaches work.  For me, doing a next-day impulse brew using old yeast (all available the day before brew day) in limited supply, a larger than normal full krauesen starter was the best option.  And it worked, with minimal negative side.  It's chugging very well in the ferment chamber I am happy to report.  8)

I guess I've normally thought in those terms but how do you get around the fact that when yeast eat sugar that they in turn release the "waste" products of ethanol and co2?

Certainly the smell of a full krauesen starter is yeasty, with no alcohol aroma.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 15, 2016, 07:47:27 PM »
good luck with the Skotrat recipe, been wanting to try that one myself for a while now, dont know when I will get to it. This weekend, I will finally be getting around to my Hazelnut Double Brown @ 1.100 that I have been asking questions about for around 4 months now. Third attempt at this beast, so hopefully I have learned a few things through the first 2 times

Thanks!  Your Hazelnut Beast sounds like what you'd drink with a Hero Sandwich!!

I think I'll be ok.  I had +1" of krauesen today, by 12 hrs into the ferment.  The tradeoff is that I had to pitch twice as much full krausen starter into the wort as listed in the recipe, so that will impact the beer a bit.  If you do make it, I'd pay close attention to the order of how to proceed on brewday per the recipe.  Also, I recommend that you look for the AHA 2011 recipe provided on the AHA Forum by Skotrat that includes the ferment temps and schedule, not some of the earlier versions on the Net.  You can google "Skotrat Scotch Ale".   edit: the thread is at -

Per the recipe you should runoff and then hard boil for 30 minutes the 2 gal of first runnings, towards making the syrup, and only after that, start the 2 hr full volume boil.  I started the wort reduction and then immediately went ahead and started my full volume boil of 14.5 gal.  So, I ended up having to stop/interrupt the full volume boil, to focus on reducing the syrup, which took way longer than I thought it would.  You want to time it so that the syrup is added to the kettle before the first hop addition (45 min), and I also recommend to NOT boil down more than 2 gal of first runnings.  The very best pot to make the syrup would be both wide and tall - since once it starts reducing it foams a lot and doesn't continue to evaporate/reduce quickly.  I started in a 2.5 or 3 gal pot and when mostly reduced switched to a SS large sautee pan, but ended up with at least 4 cups of syrup vs the recipe's recommended pint.  Also, although I was closely monitoring both kettles simultaneously I nearly had boilovers a few times on one or the other.  Mine was a marathon brewday, 10 1/2 hrs not including the time before that to make the starters - mostly due to hunkered over a too low boil in a too small pot or pan of reducing syrup!  Still - somehow I hit my OG exactly.  I'm looking forward to this beer.

I imagine you starter wort wasn't at 1.035 by the time you pitched it though? Probably more like 1.010 to 1.012?
Sent from my iPhone using Tapatalk

Of course you're right, but the point is to be able to calculate the FG correctly.  Since what is lacking in gravity points of a full krauesen starter is put into balance by addition of ABV, I figure the number I'm looking for is the starter OG.

Equipment and Software / Re: Fermentation Heaters...
« on: February 15, 2016, 05:33:38 PM »
Fermenwrap duct taped to the rear wall of my fridge ferment chamber.

Equipment and Software / Re: Thermowells and temp probes
« on: February 15, 2016, 05:24:31 PM »
I ferment two buckets at a time.  I equalize the amount of wort in each, and use a thermowell in a tight fitting hole in one of the bucket lids + a Ranco temp controller.  5.5 gal wort in a 6.5 gal bucket, with anti-foam drops and a blowoff tube.  Works fine.


(Volume of wort * gravity of wort + volume of starter * gravity of starter) / total volume.

20.8qt * 85 = 1768
2.1qt * 35 = 73.5
70 + 1768 = 1841.5
1841.5 / 22.9 = 80.4

Must use the same unit of measure for it to work.

Awesome.  Thanks Steve!

I just realized that I can convert to plato and do an average.... maybe - let me work on that.

edit: Yeah right.  ::)  Yep, I haven't renewed my advanced mathematics license in wayyy too long.   

I had 5.2 gal of 1.085 wort to which I added 2 liters (one half gallon) of 1.035 starter wort.  I'm wondering if anyone knows of a calculator, or has the formula for determining the OG following the starter addition.

I realize it should be simple algebra but it's been a long time since I studied that.

I know, that's an awfully large starter to pitch whole for an ale... my excuse is old liquid yeast and a high OG.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: February 15, 2016, 12:26:07 AM »
I brewed 10 gal of Skotrat's Traquair House Ale (wee heavy) recipe.  Only attempted this once before, in 2008, and today I still had trouble getting 2.25 gal of first runnings down to a super-concentrated dark thick syrup (for re-add to the kettle to get the desired caramelized flavor just right).  Still, I did get it down to about a quart of nice dark syrup.  The recipe calls for boiling 2 gal of first runnings down to a pint of syrup.

What happens next is questionable.  I planned this brew at the last minute, as in yesterday afternoon, and the only LHBS in the area that had the yeast I wanted was a 25 mile drive.  They said they had 4 packets of edit: WY 1728, so I drove there but found they were dated Oct 12, 2015 (4 months old), which when I got home found out per Mr. Malty predicts only 11% viability.

So I started two 2 liter stirplate starters this morning, each with a packet of liquid yeast, and have two more unopened packets on the kitchen table.  I hit my OG of 1.085 (33 lbs of malt), and am hoping one starter plus one additional packet per 5.5 gal bucket (including whole full krauesen starter) will do the trick but it's a crapshoot.  I have some US-05 on hand in case I need to feed the ferment.  At least I have o2 and nutrient and temp control to help boost the yeasties.

The starters have been going 13 hours and actually have some nice activity going, but the other packets have hardly swelled at all in the past two hours.  I'm going to pitch an hour from now.  I know - ramble, ramble, blah, blah, blah.  ::)

Yeast and Fermentation / Re: Dry yeast for English styles
« on: February 13, 2016, 07:15:08 PM »
I've heard that the other MGJ dry English yeast is not as good.

Pages: 1 ... 7 8 [9] 10 11 ... 36