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Forum: All Grain & Partial Mash Brewing 02-22-2012, 10:01 AM
Replies: 21
Views: 1,516
Posted By Vale
Never did any such thing. You're just putting...

Never did any such thing. You're just putting words in my mouth. Please stop doing that. Thank you.
Forum: All Grain & Partial Mash Brewing 02-22-2012, 09:09 AM
Replies: 21
Views: 1,516
Posted By Vale
Murray, any success so far? Keeping fingers...

Murray, any success so far? Keeping fingers crossed for you.

Vale
Forum: Fermentation & Yeast 02-22-2012, 08:39 AM
Replies: 2
Views: 297
Posted By Vale
Do you mean over-pitch? :p In a commercial...

Do you mean over-pitch? :p

In a commercial brewing setting you most definitely can, but they pitch with concentrated yeast slurry only. In a home brew setting I very much doubt that you could...
Forum: All Grain & Partial Mash Brewing 02-21-2012, 01:38 PM
Replies: 6
Views: 459
Posted By Vale
Could it be dyacetil? It does make beers taste...

Could it be dyacetil? It does make beers taste more full-bodied than they actually are.

Cheers,

Vale
Forum: All Grain & Partial Mash Brewing 02-21-2012, 07:02 AM
Replies: 21
Views: 1,516
Posted By Vale
Life is full of surprises.

Life is full of surprises.
Forum: All Grain & Partial Mash Brewing 02-20-2012, 01:40 PM
Replies: 21
Views: 1,516
Posted By Vale
I regularly pitch up to 28 liters with a single...

I regularly pitch up to 28 liters with a single Wyeast Activator smack-pack and never had any problems with fermentation getting stuck or lasting too long, but fermenting colder than 9-10°C is...
Forum: All Grain & Partial Mash Brewing 02-20-2012, 10:29 AM
Replies: 21
Views: 1,516
Posted By Vale
Incidentally, what size batch are you brewing? ...

Incidentally, what size batch are you brewing?

Vale
Forum: All Grain & Partial Mash Brewing 02-20-2012, 10:28 AM
Replies: 21
Views: 1,516
Posted By Vale
This is definitely not a good sign, you want the...

This is definitely not a good sign, you want the beer to turn all cloudy during primary, which is a sure sign that the critters are really busy chewing on those sugars. It'll clear up nicely once...
Forum: All Grain & Partial Mash Brewing 02-20-2012, 10:18 AM
Replies: 21
Views: 1,516
Posted By Vale
Definitely do not aerate or you'll get all sorts...

Definitely do not aerate or you'll get all sorts of off-flavors through oxidation. Gently stirring the yeast cake up can help, but raising the temperature is definitely your best line of defense. I'd...
Forum: All Grain & Partial Mash Brewing 02-20-2012, 09:17 AM
Replies: 21
Views: 1,516
Posted By Vale
At that temperature fermentation is supposed to...

At that temperature fermentation is supposed to be slow, especially with the rather low pitching rates that we home brewers use as compared to commercial breweries. I personally ferment my lagers at...
Forum: All Grain & Partial Mash Brewing 02-17-2012, 02:54 PM
Replies: 8
Views: 1,000
Posted By Vale
Yes it can. Acetolactate (diacetyl precursor)...

Yes it can. Acetolactate (diacetyl precursor) left over from primary fermentation can slowly oxidize and turn into diacetyl. If the yeast is no longer active (f.e. because completely filtered out, a...
Forum: Recipes/Ingredients 02-17-2012, 02:02 PM
Replies: 28
Views: 6,485
Posted By Vale
100% Vienna will give you a Vienna Lager, 100%...

100% Vienna will give you a Vienna Lager, 100% Munich will be bordering on a Munich Dunkel, which is not in itself such a bad thing. :D A true Oktoberfest/Märzen is always part Vienna, part Munich,...
Forum: General Techniques 02-16-2012, 02:40 PM
Replies: 8
Views: 840
Posted By Vale
The formula is: Current Gravity = 1.53 X...

The formula is:

Current Gravity = 1.53 X Current_Refractometer_Reading - 0.59 X Original_Gravity

OG will have to be expressed in degrees Brix (or Plato, whatever unit your refractometer uses)...
Forum: Fermentation & Yeast 01-09-2012, 09:49 AM
Replies: 17
Views: 735
Posted By Vale
Batch size is actually what you're supposed to...

Batch size is actually what you're supposed to end up with in your primary before fermentation, that is if you've done everything right and you really achieved the efficiency that you were supposed...
Forum: Fermentation & Yeast 01-05-2012, 02:03 PM
Replies: 17
Views: 735
Posted By Vale
Where do you think all the stuff that bubbled out...

Where do you think all the stuff that bubbled out of the airlock came from?

That's right, fermenting sugars that where turned partly into alcohol, which (hopefully) stayed in the beer, and CO2...
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