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Aug
27
comment Transporting Pressurized CornyKegs
right, but I'm asking if the beer temperature increases, will the CO2 migrate from the beer BACK to the headspace?
Aug
27
comment Transporting Pressurized CornyKegs
one other question, if, by some miracle, the quick carb method worked and my beer is carbonated tonight, will any of the CO2 diffuse out of the keg if I were to keep it pressurized at 50 degrees? I ask because my fermentation chest is set to 50 to ferment an Octoberfest and it would be easier to stick the keg in there as opposed to changing out ice packs for the next 3 days.
Aug
27
comment Transporting Pressurized CornyKegs
edited! and thanks for the clarification!
Aug
21
comment can pH strips go bad? / 5.2 stabilizer
thats the weird thing, took it with two separate strips. maybe the paper on the strip holder had darkened??
Aug
20
comment What is the purpose of stepping up a starter
right, but why do you need to do it in stages (ie make a 1L starter, decant, then make a 2L starter and pitch, etc. etc. repeat, repeat)
Aug
20
comment Do I need to adjust for temperature with a refractometer?
edited! It was meant to read brix
Aug
17
comment Always making a starter vs. following package description
just a follow-up to the answer above, does adequate or slightly excessive pitching also ensure a TIMELY/quicker fermentation? If one were to under-pitch for example, but regulate the temperature of US-05 at 62 degrees, wouldn't it take longer and produce few esters?
Aug
15
comment Can Olive Oil REPLACE oxygenating wort
you da man denny! Also, thanks for the WL link. If there is one person I trust for yeast, it is Chris White.
Aug
15
comment When is the most critical time to control fermentation temperature?
yeah, thats what I meant by swamp chiller. I think it will make a huge difference if I check that gravity, and, if I am within 10-15 points of my estimated TG, I will just remove it from the fridge and let it run wild, as fermentation is finishing up.
Aug
10
comment Top Cropping Cell Counts
but this is not possible with lager yeasts, correct?
Aug
10
comment Top Cropping Cell Counts
So to clarify Wyeasts recommendation, pitch yeast, wait 30 hours just to be sure, skim ALL THE FOAMY STUFF (?) off the top of the fermenter/ale pail, discard (I'm guessing this is the 'dirt skim' they refer to), then wait a few more hours and skim pure yeast (again, all the foamy stuff on the top of the liquid inside the fermenter)? Great answer btw, upvoted, accepted. Might try fermenting the steam in my bottling bucket, tilting, and draining some trub/yeast mixture, washing, then pitching into my O-fest.
Jul
25
comment What is/causes a solvent-like aroma from airlock
just to be clear, Chris White recommends stepping the temperature back up if you pitch at a higher temp than the temp at which you ferment so the yeast can clean up byproducts. The schedule itself (66 degrees, stepped up 1 degree per day) is the recommendation in BCS from Jamil for a biere de garde.
Apr
4
comment What posted recipes have you personally brewed multiple times and have had success with?
Hey, thats the Garrett Oliver method/Mr. Miyagi method (first learn stand, then learn fly). Creating your own recipes is great, and can yield amazing results, but can also result in garbage. I personally think too many homebrewers immediately go for the Double Chocolate Imperial Peanut Butter Porter before they can brew a solid Baltic again and again, and it results in an underattenuated unbalanced gloppy mess.
Mar
28
comment Diacetyl Rest on Cream Ale
Interesting, I don't get any peach at this point, but definitely a decent bit of diacetyl (by the time I raised the temp, the krausen had subsided)
Mar
23
comment 2 Temperature Control Questions - difference in ambient temp; moisture control in chest freezer
upvoted and accepted, thanks! If this ale weren't a brown ale disaster on the hot side that should've been a stout, I would offer to send you one! At least I know I won't have unwanted esters/phenols.
Mar
21
comment Honey Post-Fermentation
Great answer, upvoted and accepted....so, just so I have this straight, a hypothetical: - post-boil gravity of beer: 1.060 - FG after krausen has subsided: 1.015 (75% AA) - add 2 lbs of honey, take gravity reading (assume its 1.030 once dissolved...how to do this? perhaps dissolve in some water and rack on top of the honey/ginger mixture?) - FINAL final (double-secret) gravity should be 1.015 or lower - I suppose I could just do a manual calculation with 35 gravity points per pound of honey x 2 pounds to find out So there will be enough yeast in suspension to metabolize this honey once I rack
Mar
21
comment Honey Post-Fermentation
@ Graham, at this point, I put it on my oatmeal. There are two big homebrew shops around me, and one (Annapolis Homebrew) basically gets it from a 'supplier' that, according to the proprietor, looks like Edward Sharpe and the Magnetic Zeroes (read: HUUUUGE hippies). The stuff is fantastic though.
Mar
21
comment Honey Post-Fermentation
even if its added to a secondary? I thought sucrose was typically added at the end of the boil if you were looking to dry out the finish?
Mar
21
comment Sanitization practices when dry hopping in a muslin bag
my understanding is that StarSan keeps its pH for 2-3 weeks (correct me if I'm wrong, but I believe the active ingredient is phosphoric acid, which kills all on a surface). I keep a spray bottle around for 'spot' sanitizing for a few weeks on brew-related projects (yeast starters, etc.)
Mar
14
comment Alternatives to Bottling Wands
<snicker> wait, wait, the "what" of my "what"???? It was both actually. A simple solution is to not use whole leaf hops or strain them out prior to fermentation, but I was looking to see if there was a different device to use as opposed to the wand.