Last Activity:03-10-2014 11:08 AM
Likes Given: 204
323 Likes on 227 Posts
Posted in thread: Harvested Yeast - A Little Sluggish on 03-10-2014 at 01:03 AM
I usually get a little krausen. I don't spin super fast. My buddy has some frozen yeast on it's
second step that's krausened right now, but mines not. Just thought it was odd.
Posted in thread: Harvested Yeast - A Little Sluggish on 03-09-2014 at 06:26 PM
I harvested some pacman last night, made some starters and threw them on the stir plates.
Harvested from primary at about 6 weeks. OG 1.055, FG 1.012, ~5.5% abv. It's been 19 hours and
they haven't kr...
Posted in thread: Krausen Dilemma... on 03-09-2014 at 05:49 PM
Yup, leave the krausen alone. It will not produce off flavors.
Posted in thread: Bottling... on 03-09-2014 at 05:44 PM
I'm with rmyourick, that's almost certainly yeast that you're seeing. If it's not, it's
sediment that transferred over when you racked. It's not sugar. Shaking the bottles and
re-suspending the yeast ...
Posted in thread: first all grain on 03-09-2014 at 04:34 PM
I would stagger the boils. That is, boil one first and then while that batch is chilling boil
the next one. That way you won't have hot wort sitting in wait of the chiller. Plus, you could
Posted in thread: How has your HERMS/RIMS system benefited you? on 03-09-2014 at 04:25 PM
Interesting how no one who voted "Waste of time and money" elaborated on their answer. Makes me
think that they've never even brewed on a HERMS. I was thinking about going HERMS at one point
Posted in thread: Large kettle without dip tube? on 03-09-2014 at 02:49 PM
Even with a dip tube, I still tip the kettle.
Posted in thread: How to add permanent volume markings to a kettle (illustrated) on 03-09-2014 at 01:19 AM
Very cool. Thanks for posting.
Posted in thread: Using an immersion chiller inside out for larger batches on 03-08-2014 at 05:05 PM
Well, this has been discussed before. I think you would be better off with a counterflow
chiller or a plate chiller, but if you don't have the money I can relate. I would suggest doing
a test run with...
Posted in thread: primary/secondary debate on 03-08-2014 at 04:35 PM
Do I have it right that the main schools of thought seem to be either:a) Get it off the yeast
quickly to prevent the weird autolysis flavours from happening in the first placeorb) Let it
sit on there ...