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Search: Posts Made By: eolle
Forum: All Grain & Partial Mash Brewing 01-26-2006, 04:29 PM
Replies: 26
Views: 1,225
Posted By eolle
Huh?

You never count cells when calculating theoritical maximum extraction from grain. That is for yeast #s not grain yield.

The following is a generalization there are some differences from lab to...
Forum: General Techniques 01-17-2006, 04:43 PM
Replies: 35
Views: 2,000
Posted By eolle
Huh?

Why are people saying the racking early can cause attenuation and or bottle bombs?

I rack when the krausen falls back and usually 2/3 of the sugar has fermented. I have not had a early...
Forum: General Techniques 01-13-2006, 05:47 PM
Replies: 19
Views: 2,293
Posted By eolle
Its not that bad...

Thought I'd clarify a bit to help out its really not that bad to manage. BeeGee is on the right track. I'll give a little more detail of what I do.

Mash in (1.25 to 1.4:1 is good for decoction)...
Forum: All Grain & Partial Mash Brewing 01-12-2006, 02:59 AM
Replies: 22
Views: 2,221
Posted By eolle
Yeah and grain density...but there is one problem...

Yeah and grain density...but there is one problem with shallow. Without enough overall resistance you can cause channeling. It is very easy to channel a shallow grain bed if you draw off too fast. ...
Forum: General Techniques 01-10-2006, 10:00 PM
Replies: 14
Views: 1,748
Posted By eolle
It will work fine! Good job with the flaming of...

It will work fine! Good job with the flaming of the bottles and the use of 151. A posibly less expensive alternative would be 70% rubbing alchol but you cant drink it :).

To increase viability...
Forum: All Grain & Partial Mash Brewing 01-10-2006, 09:49 PM
Replies: 22
Views: 2,221
Posted By eolle
Well...

Hmm...enzyme kinetics are independent of the vessel size and shape. It is dependent on the concentration of substrate and the enzyme. 15 min mashes are possible in any shape cooler there is a vast...
Forum: All Grain & Partial Mash Brewing 01-09-2006, 03:16 PM
Replies: 9
Views: 612
Posted By eolle
No problems...

Don't worry. It takes a couple of times to work out how much sparge water you are going to need. Generally, depending on what you want for mash consistency....I mash in with between 4 to 5 gal of...
Forum: Extract Brewing 01-05-2006, 08:47 PM
Replies: 8
Views: 2,648
Posted By eolle
hmm...

FWIW. Doubling time and fermentation rates are not the same thing. The doubling time is how long it take the yeast to divide. Fermentation rate is how long it take the yeast to convert a sugar...
Forum: General Techniques 01-05-2006, 05:36 PM
Replies: 14
Views: 1,748
Posted By eolle
Yeah...

I do it all the time. I usually only save 50 ml but a 12 oz bottle would be more than enough. If they settle out...you can pour off most of the liquid resuspend the yeast and dump into a fresh...
Forum: General Techniques 01-05-2006, 03:37 PM
Replies: 14
Views: 1,748
Posted By eolle
here is an idea...

1. Most trub doesn't matter that much...after 1 batch. Okay that isn't 100% true. Trub matters a little but not so so much that you should have to worry about it. In fact I can think of about 5...
Forum: Beginners Beer Brewing Forum 01-04-2006, 03:59 PM
Replies: 8
Views: 1,009
Posted By eolle
Couple of options...

You have a couple of options.
First you can brew it like a lager. Pitch the yeast and wait for good activity and then throw in a temp controlled area I usually set the low end a 50. For primary...
Forum: General Techniques 01-02-2006, 10:03 PM
Replies: 3
Views: 542
Posted By eolle
Contamination...

Its unlikely the beer has expired. Sounds like some form of contamination. If you pop the cap does it foam out the top? Also if you smell it does it have a weird chemical type smell? If so it...
Forum: General Techniques 01-02-2006, 07:51 PM
Replies: 19
Views: 2,062
Posted By eolle
Actually....

I'm a scientist and I can tell you that ice DOES kill yeast no if and or butts about it. Its not as effective as an autoclave, boiling, bleach ect but it will kill yeast and bacteria. More...
Forum: All Grain & Partial Mash Brewing 01-02-2006, 05:50 PM
Replies: 17
Views: 1,335
Posted By eolle
Thats the best way!

Right on!

It doesn't really matter what sparging method you use (batch v. continous) or even the water temp that much all that really matters is that you have enough voulume in your boil. I've...
Forum: General Techniques 12-19-2005, 07:04 PM
Replies: 19
Views: 2,293
Posted By eolle
Done some....

Decoction mashing will work fine with a cooler set up. I've done them before. A single decoction is more than enough and I couldn't detect a major differnce between a single, double or triple...
Forum: General Techniques 12-12-2005, 10:58 PM
Replies: 2
Views: 365
Posted By eolle
Same...

Ale and lager starters can be done the same.

-Eric
Forum: Recipes/Ingredients 12-02-2005, 07:22 PM
Replies: 31
Views: 1,717
Posted By eolle
no...

Only had one problem with Wyeast in 8-9 years (viability due to bad storage conditions) and they were really good about replacing the pack. Call them or talk to your HB store.

-Eric
Forum: General Techniques 12-02-2005, 05:32 PM
Replies: 22
Views: 1,290
Posted By eolle
Me too! Also you may want to use a little more...

Me too! Also you may want to use a little more than a 1:1 ratio. It is a little thick to mix in completely. a 1.25 to 1.5:1 seems to work well in my hands.

Just have fun, make sure all the...
Forum: All Grain & Partial Mash Brewing 12-02-2005, 05:21 PM
Replies: 7
Views: 911
Posted By eolle
Don't worry about 6 month for laggering...

Are you force carbonating? If so you have nothing to worry about. However, if you are bottle conditioning....about 1-2 days before botteling (you can do it the day of...make sure to mix) toss in...
Forum: All Grain & Partial Mash Brewing 12-02-2005, 03:25 PM
Replies: 7
Views: 911
Posted By eolle
Usually at the beginning of secondary...

It is usually better to do a diacetyl rest at the beginning of secondary for 1-2 days at around 68. The trub can increase the possibility of autolysis. I know people who do it at the end of the...
Forum: General Techniques 11-29-2005, 03:42 AM
Replies: 11
Ph
Views: 1,067
Posted By eolle
Dang....

Thats some serious extraction efficiency! Most industrial applications are trying to get above 80%! Check out the attached abstract.

BTW. Look at their water:girst ratio! Who says liquid mashes...
Forum: General Techniques 11-29-2005, 03:36 AM
Replies: 11
Ph
Views: 1,067
Posted By eolle
Soft

Yeah...so did I.

All I know is that the lager yeast did not like the softened water at all. I will say that based on well analysis it would have had 20-90X the sodium ions than pilsner. All I...
Forum: General Techniques 11-28-2005, 05:34 PM
Replies: 11
Ph
Views: 1,067
Posted By eolle
Wow? 90%....?

Are you calculating efficiency based on calculated expected OG from a BYO or anything like that? If so BYO bases their values on 65% extraction efficiency and most books base it on 70% extraction...
Forum: General Techniques 11-22-2005, 03:48 PM
Replies: 14
Views: 1,329
Posted By eolle
Anyone here filter?

I was thinking it would be nice to get Kolsch crystal clear...not really necessary but might be fun. The majority of what I would need to filter would be chill haze (not yeast). Anyone her use...
Forum: General Techniques 11-18-2005, 07:11 PM
Replies: 5
Views: 464
Posted By eolle
Good link...

All in all one of the best on the net.

The majority of the information seems to fit with standard microbiology text books. There are a few areas that are not correct but it doesn't matter that...
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