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visits member for 4 years, 11 months
seen Jul 22 '10 at 17:41

Apr
7
comment stepping up a yeast starter
When I step, I don't decant. I have a lot of different sized flasks. 50ml, 250ml, 500ml, 5000ml flasks.
Apr
7
comment How do I use this Digital Temperature Controller?
Use a wire nut to connect the grounds (green) when you get the correct controller. Or just don't cut it when you attach the extension cord.
Apr
7
comment How do I use this Digital Temperature Controller?
There is a Spec sheet on that website at the bottom. It contains a wiring diagram. You need 120VAC (or 110VAC doesn't make a difference)
Apr
7
comment How do I use this Digital Temperature Controller?
OPPS. I think you got the wrong one too. Should have gotten the 120VAC.
Mar
8
comment Can I skip the mash out replacing it by sparging?
It's my understanding that you mashout to bring the entire mash bed up to 168 so that sugars are more easily run off. By not mashing out you should get a lower efficiency. Also if you are are using a high water-to-grist ratio, say .5 qts per lb, it takes quite a while to get back down to the grain bed, all the while the mash is cooling. Then it takes very hot sparge water to raise the bed up over 160. Jeff, how does the brewery handle this? What's their efficiency?
Mar
8
comment Electric Kettle with thermostat
It just must take a very long time to reach a boil. It takes my 1500W heat stick well over an hour to heat 5 gallons to a boil. cedarcreeknetworks.com/heatstick.htm homebrewtalk.com/f51/heatstick-awesome-142803 homebrewtalk.com/f51/electrical-primer-brewers-145019
Mar
8
comment Can I condition in growlers?
When a brewery packages in a growler, the beer has finished fermention, it may have been filtered and then it's force carbonated to a specifical level which is controlled by the brewer. You can do this by force carbonating in a Keg then filling a groller from your tap. The danger comes from unexpected fermention. Maybe the yeast didn't finish attenuating, or slightly too much sugar was used, or you used DME, honey instead of corn sugar, or the beer got slightly infected. Or your priming sugar wasn't mixed well enough. homebrewtalk.com/f35/growler-goes-boom-63121
Mar
8
comment At what temperature should a lager be fermented?
I wait a couple of days then start checking the gravity everyday until it reaches 60%. (takes between 4-7 days) I use a refractometer, I take about a 2oz sample or so,that way I can taste the sample as well. I have a smalled fridge with a temperature controller on it, I use this for primary fermention and bringing the beer to lager temp. Once it't at 35F I move it down to my lagering chamber. After the diacetyl rest I'll check the gravity too.
Mar
3
comment Taste Test for Stale Beer
I had a brewdog beer last night. I assume it was shipped on a freightor. The Best by date is tomorrow. That beer was stale. Just lifeless. You could just miss treat an IPA as you bottle it, get some oxygen in there. It'll taste stale after a few months.
Feb
15
comment Getting Consistency
I completely agree with this. Your first step is temperature control of fermentaion. Once you have that nailed down you can build something to control your mash temperature. I am currently building a RIMS. After that you can get into less obvious places for consistancy such as yeast pitching rate, disolved oxygen, ect.
Jan
25
comment Is it okay to ferment a 5 gallon batch in a 14 gallon conical fermenter?
Actually, for primary fermentation you are not so worried about oxidation. During the respiration phase, the yeast require oxygen and will take in most of it. Any left in the head space will quickly be purged by the denser CO2 produced by the yeast.
Jan
22
comment Conical fermenter: worth it?
I've noticed with most of my beers, a fermentation temperature swing of even 2F will change the flavor profile of the beer. I plan putting a glycol jacket on it at some point.
Jan
21
comment Early vs Late secondary fermentation
There's a risk, but it is a very small risk. Just use good sanitation practices and there should be no problem at all.
Jan
15
comment [WIKI] Bottle Sanitizing Techniques - Pros & Cons
Yup, I sanitize the bottle tree, and the caps. I dip the whole tree upside down in the bucket of San star for 30 seconds. Watch out for liquid getting in the vent holes, it'll make a mess. Never rinse off san star, that will undo your sanitation.
Jan
14
comment [WIKI] Bottle Sanitizing Techniques - Pros & Cons
San here, best method. I rinse out my bottles as I open them. Use a bottle tree. Star San really only needs a 30 sec contact time, but time everything dipped and put on the tree they are all sanitized. Never had an infection.
Jan
5
comment What makes my mash tun smell like vomit?
Nope, don't think that's the one. en.wikipedia.org/wiki/Pediococcus
Jan
4
comment Dry hopping in the keg.
That's different then my method. In my method I pressurize the beer, and serve it at the same time as I am dry hopping. I push the hops toward the top of the keg to reduce hop/beer contact time. Once a gallon or so is drank the hops are no longer in contact with the beer. I remove the hops after the keg is finished and empty.
Dec
23
comment How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
You have to add both to stop and prevent fermentation. K-meta kills and the K-sorbate prevent the yeast from reproducing. When added, the gravity will still fall a few points while the process occurs. There is plenty of information out there. Here is one post. fermentarium.com/content/view/165/58 Both can absolutly be added to beer. Especially in beers with high amounts of fruit or honey. Or if you have a stuck fermention and require extreme measures, ie Champagne yeast. I have both chemicals in bulk powder form. I want to know how many grams per gallon to add.
Dec
18
comment What makes my mash tun smell like vomit?
I would have assumed that :-) I am more wondering, Which microbe is causing that smell. It's very distinct. I agree clean equipment is happy equipment. Luckily, it was the mash tun, all the wort that touches it, is later sanitized during the boil.
Dec
18
comment What makes my mash tun smell like vomit?
All of the lactobacillus in the malt would have been killed during mashing and sparging, pasteurization temperatures. To sour a mash you have to add fresh malt after the mash has cooled down quite a bit. I add it at about 110F.