David PGB

627 reputation

bio	website
	location	MB
	age	29
visits	member for	1 year, 4 months
	seen	May 21 at 18:52
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	627 reputation	bio	website		visits	member for	1 year, 4 months
16 badges		location	MB		seen	May 21 at 18:52

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27 Comments

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Dec 16	comment	How to clean the inside of a blowoff hose some of the brushes are cotton fibers wound together (Like a floor mop), very soft, so as to not scratch the soft brass of an instrument. Also, as I mentioned, I use a very thin silicone tube around the length of the metal support.
Dec 14	comment	Rescuing a weak lager fermentation Agreed. The starter was way too small, but whats done is done. If there is yeast in there, and they are alive, they should eventually do their job. You may want to double check all your temperatures. Also, you may find that you have some off flavours from the stressed yeast. Time will help subdue some of those flavours.
Dec 10	comment	What are some effective, cheap, easy ways to clean and re-use bottles? bottling off the keg can be quite simple. I find it easier to carbonate in the keg, then bottle a 24 or so for parties or gifts.
Dec 5	comment	Is 2 hours cooling the wort before adding yeast too long I agree. I've left wort overnight many times. I am very cautious with sanitation.
Nov 28	comment	Is Pelforth brune an ale or a lager? Bock's are traditionally brewed with Lager yeast, as fruity esters/ aromas are a a fault of that style. bjcp.org/2008styles/style05.php#1b
Nov 23	comment	How long should I condition an IPA? I agree! Brew with a hydrometer not a calendar!
Nov 11	comment	Is this fluorescent light harming my beers during bottle conditioning and storage? Sweet bottle crates.
Nov 11	comment	Yeast harvesting wow, sorry buddy! Harsh down vote. (PS: The canned wort starters are a bit cheaper then buying the DME for the above answer's procedures.)
Nov 7	comment	Will bitterness from a flameout coffee addition fade with age? I have a similar brew sitting in my basement "waiting" to get better! It was an experiment in brewing with coffee and I added too much "brewed" coffee. The flavour has mellowed slightly over 6-8 months, however that harsh bitter taste still persists. I'm hoping more time might help! Next time I will cold steep only.
Oct 17	comment	Cleaning Fermenter Hey thanks Denny! I didn't think about that! I'll try using less and see how it goes. Cheers!
Oct 12	comment	How do you harvest yeast from a commercial beer? If you know someone who's into microbiology, they could culture the yeast strain. Provided there is any yeast to culture. Only a tiny amount of yeast (smaller then a water droplet) is needed.
Sep 24	comment	Can I ferment mead without campden tablets? You're saying "sterilized" however I think you're meaning sanitized. Those words may be similar but their meanings are drastically different. Sterilization is not possible for most home brewers, or necessary. Sterilization can generally only be achieved with the use of an autoclave and certainly not with a product such as Star San. Sanitation is what your achieving (destruction of 99% of viables).
Sep 24	comment	Should the starter volume be included in the overall batch size? It's not a "trick" for starters, but if I could say, from experience, keep that Saison HOT!!! And don't be surprised if it stalls out for a week for two half way through fermentation (depending on the year you're using)!
Sep 22	comment	What can I substitute for Carabelge? I can not say about the Carabelge, but I've been very happy with the Saisons I've brewed that contain Munich. I typically use 500g, however I've never brewed a Saison with Munich and Vienna (FYI)
Aug 22	comment	a few questions about using carbonation stones If you know anyone who works at a hospital or pharmaceutical company, you might be able to get, medical/ pharma grade, true, silicone tubing from them. It's the highest quality tubing you can use in my opinion. Microbial and odor resistant, and no leeching of any kind. Good luck finding it ANYWHERE for sale!
Aug 15	comment	Is there any trick to draining the water out of an immersion chiller? Ya I agree, blowing in one end will eventually work..... a shot from an air compressor would be a little easier.
Aug 8	comment	Doppelbock fermentation and lagering question! How much yeast was pitched? "whit labs "X"" as in 1 slant? I also brewed a dopple bock at 1.090 as my first lager. I used only 1 pack of Wyeast (100 billion cells) when in fact the brew required well over 700 billion cells. My fermentation was very sluggish. Give it time. Also, once in the bottle..... give it more time. When you think it's ready, give it a bit more time and you will be rewarded with a great brew!
Aug 8	comment	Saison stuck at 1.030 Thanks for the tip! It's very difficult for me to get White Labs yeast where I live, but I'll consider that if I ever get the chance.
Aug 4	comment	Saison stuck at 1.030 Sorry. There is definitely a mistake. 10.54lbs (274 pts) Pils + 1.08lbs (50 pts) T Sug. + 0.807 lbs (21 pts) Wheat + 0.807 lbs (20 pts) Munich + 0.807 lbs (19 pts) CaraMunich = 384 total points. @ 5.9 gal = 1.065 OG. 7.4 gal pre-boil at 1.045 w/o T-sugar.
Aug 4	comment	Freezer-pack-based cooling Until I built an SOFC (fermentation chiller) this was the method I used all the time. I had great success with it. The surrounding water acts like a heat sync for the wort.