Last Activity:01-30-2015 4:26 PM
Likes Given: 7
37 Likes on 34 Posts
Posted in thread: Canning question on 01-30-2015 at 07:15 AM
Hmmm, well I left the lids finger tight (following the jar instructions) and now I have purple
water after the boil. Maybe I have watery beets now o.OEDIT: the product appears to have
survived the boi...
Posted in thread: Canning question on 01-30-2015 at 06:24 AM
Thanks for the advice. The beets were boiled with vinegar, sugar and spices, so definately
acidic. They've been cooling on my counter for an hour now, but maybe I should do a 15 minute
water bath righ...
Posted in thread: Canning question on 01-30-2015 at 05:45 AM
So I decided to try my hand at making beet chutney following youtube instructions that called
for storing it while hot in sterilized jars then leaving it for a month to mellow. No mention
of boiling t...
Posted in thread: Pitching rates and krausen size on 01-30-2015 at 04:23 AM
I should add I always brew to 5.25%, around 1.056-8 with this yeast. Perhaps light vs
dark/roasted malts play a part in what I've experienced?
Posted in thread: Pitching rates and krausen size on 01-29-2015 at 07:43 PM
Hey everyone,I use 1469 quite a bit, which as you may know is a top cropper strain and quite
the yeast factory. I've noticed that if I over-pitch (i.e.: activity within 4 hrs), I end up
with a smaller...
Posted in thread: Oatmeal on 01-26-2015 at 07:53 PM
Quick oats are recommended because they are smaller (i.e.: more surface area) and supposedly
easier to convert than regular rolled oats. Same applies to fine vs coarse milled malted grain.
I use the q...
Posted in thread: Question about Wyeast 1469 West Yorkshire Ale yeast on 01-24-2015 at 06:02 PM
Would you mind describing the top-cropping process? I'm familiar with the concept, but not the
actual procedure or steps employed?ThanksSure... I ferment 5 and 6 gallon batches in an 8
gallon brewing ...
Posted in thread: Question about Wyeast 1469 West Yorkshire Ale yeast on 01-23-2015 at 10:57 PM
Talk about reliable and low maintenance. I love this yeast. It ferments to the numbers every
time, drops clear after 10 days and goes well in anything from American and English pale ales
to porters an...
Posted in thread: Estimate for oat mash pH? on 01-23-2015 at 06:04 PM
In the absence of solid data, what observations are people making with oats in the mash? I
heard rumor of a measured pH 0.1-2 lower than estimated when categorizing oats as base malt.
I'm unsure which...
Posted in thread: Estimate for oat mash pH? on 01-23-2015 at 04:12 PM
I found this response to the same question from a general internet
search:https://www.homebrewersassociation.org/forum/index.php?topic=6696.0So, it looks like
they should be treated same as base malt....