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Search: Posts Made By: shtoive87
Forum: Fermentation & Yeast 07-24-2014, 11:35 AM
Replies: 13
Views: 571
Posted By shtoive87
After an hour, most of the yeast should still be...

After an hour, most of the yeast should still be in suspension and the trub will be what settles. I follow a similar procedure except I only let the trub settle for about 10 minutes, then I decant...
Forum: Fermentation & Yeast 07-24-2014, 11:29 AM
Replies: 11
Views: 322
Posted By shtoive87
Yep, let it ride another week or two. If you...

Yep, let it ride another week or two. If you still have that much activity after 2 weeks, I'd say you didn't pitch enough yeast. For next time, use a yeast pitch rate calculator to see how much yeast...
Forum: Fermentation & Yeast 07-13-2014, 12:28 PM
Replies: 22
Views: 948
Posted By shtoive87
In one of his podcasts (I believe it was a recent...

In one of his podcasts (I believe it was a recent Brew Strong) he said lower ferm temps enhance banana esters. He might mention it in his hefeweizen episode in the earlier Jamil show podcasts.

...
Forum: Fermentation & Yeast 07-12-2014, 01:11 PM
Replies: 5
Views: 222
Posted By shtoive87
It depends on how long it will be stored. If it's...

It depends on how long it will be stored. If it's in a flask without a good way to seal, then the longest I would keep it is 2 weeks in the fridge. I would be worried about infection at this point....
Forum: Fermentation & Yeast 07-12-2014, 01:08 PM
Replies: 10
Views: 364
Posted By shtoive87
Leave the yeast on the counter while you're...

Leave the yeast on the counter while you're brewing to let it warm up. Pour out the liquid to decant. Siphoning would work too as long as you don't suck up the good stuff. Most of the yeast will have...
Forum: Fermentation & Yeast 07-12-2014, 02:28 AM
Replies: 15
Views: 613
Posted By shtoive87
Look up yeast starter on google. Lots of info...

Look up yeast starter on google. Lots of info already there.


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Forum: Fermentation & Yeast 07-09-2014, 08:52 PM
Replies: 22
Views: 948
Posted By shtoive87
Jamil claims lower fermentation temps increase...

Jamil claims lower fermentation temps increase the banana eaters in hefeweizen yeasts... Kind of counter-intuitive, but yeast and esters are mysterious that way.


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Forum: Fermentation & Yeast 06-28-2014, 05:17 PM
Replies: 7
Views: 242
Posted By shtoive87
+1 to making a smaller beer first. Make a 2...

+1 to making a smaller beer first. Make a 2 gallon batch of a smaller lager, then rack the wort onto the yeast cake. You'll have the right number if cells and more beer to drink!


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Forum: General Techniques 06-20-2014, 06:26 PM
Replies: 24
Views: 1,255
Posted By shtoive87
I did this with 6 types of hops (Amarillo,...

I did this with 6 types of hops (Amarillo, Fuggles, Kent Goldings, Hallertau, Tettnang, Saaz) and just did extract batches. I boiled each extract wort for 15 minutes with 0.5 oz of the specific hop,...
Forum: General Techniques 06-20-2014, 06:19 PM
Replies: 10
Views: 550
Posted By shtoive87
I just lager in the keg on pressure. There is...

I just lager in the keg on pressure. There is less chance for oxidation and infection that way. Also, optimum temp for this yeast is 48-58. For my lagers, I cool to 44 before pitching, then raise...
Forum: Hops Growing 04-13-2014, 06:04 PM
Replies: 99
Views: 8,009
Posted By shtoive87
I just went up today trying to find some at the...

I just went up today trying to find some at the location you mentioned. My wife and I looked for 2 hours and couldn't find anything... Maybe all the cones have blown away by now? We'll have to go...
Forum: Fermentation & Yeast 03-15-2014, 03:36 PM
Replies: 11
Views: 696
Posted By shtoive87
Maybe try the krausening technique where you add...

Maybe try the krausening technique where you add some fermenting beer to it to try to restart fermentation.
Forum: Fermentation & Yeast 03-15-2014, 03:33 PM
Replies: 3
Views: 232
Posted By shtoive87
http://www.mrmalty.com/calc/calc.html ...

http://www.mrmalty.com/calc/calc.html

http://www.mrmalty.com/calc/repitch.html

This site will give you a ball park on how much harvested yeast to pitch into your next beer. The second link...
Forum: Fermentation & Yeast 03-15-2014, 03:30 PM
Replies: 3
Views: 188
Posted By shtoive87
That's perfect. Do the diacetyl rest when...

That's perfect. Do the diacetyl rest when fermentation starts to slow. Raise by 1-2 degrees per day for 4-5 days. The time for the majority of off-flavors from high fermentation temperatures is in...
Forum: Fermentation & Yeast 03-15-2014, 03:28 PM
Replies: 6
Views: 427
Posted By shtoive87
Yeah, racking to secondary after 2 days is a...

Yeah, racking to secondary after 2 days is a really bad idea... It takes away a lot of the yeast that is still working near the bottom of the fermenter and can cause lags/incomplete fermentations. ...
Forum: Recipes/Ingredients 03-15-2014, 03:15 PM
Replies: 3
Views: 323
Posted By shtoive87
Nope, I never did... The beer was delicious...

Nope, I never did... The beer was delicious though. I ended up doing the all grain version of the Northern Brewer kit, although it had a considerable bittering charge as opposed to true...
Forum: General Techniques 02-28-2014, 01:35 PM
Replies: 23
Views: 2,900
Posted By shtoive87
Yes you should boil the wort for 15 mins or so...

Yes you should boil the wort for 15 mins or so after steeping. This will kill any bacteria that made their home on the grain.


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Forum: Fermentation & Yeast 02-05-2014, 07:21 PM
Replies: 3
Views: 241
Posted By shtoive87
Nope, you got it right. Steps are usually taken...

Nope, you got it right. Steps are usually taken smaller to larger, so you'll probably see a bigger increase with .5 L first step and 1 L second step.


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Forum: General Techniques 02-05-2014, 12:56 PM
Replies: 11
Views: 546
Posted By shtoive87
One thing I can see is hop utilization. A smaller...

One thing I can see is hop utilization. A smaller volume means the alpha acids will not be extracted as readily, so you might not be getting the bitterness you expect. Also make sure your ice blocks...
Forum: Fermentation & Yeast 02-02-2014, 12:20 PM
Replies: 1
Views: 102
Posted By shtoive87
That would probably work, but you won't get as...

That would probably work, but you won't get as much yeast growth as you would doing a normal starter


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Forum: Fermentation & Yeast 01-24-2014, 12:06 AM
Replies: 4
Views: 273
Posted By shtoive87
I've heard 5-10 degrees

I've heard 5-10 degrees
Forum: All Grain & Partial Mash Brewing 01-20-2014, 12:21 AM
Replies: 4
Views: 182
Posted By shtoive87
2 months is nothing. It will only make your beer...

2 months is nothing. It will only make your beer better. I'd say you're safe up to 6 months. The longest I've heard is 1 year in the primary and the beer was great.
Forum: Fermentation & Yeast 01-19-2014, 11:59 PM
Replies: 6
Views: 278
Posted By shtoive87
I've heard off-flavors from high temps only...

I've heard off-flavors from high temps only develop within the first three days of active fermentation. I believe this info is from jamil zainashef on one of his podcasts.
Forum: Fermentation & Yeast 01-19-2014, 11:40 PM
Replies: 11
Views: 370
Posted By shtoive87
I'd say don't repitch as well. You should be good!

I'd say don't repitch as well. You should be good!
Forum: Fermentation & Yeast 01-13-2014, 12:38 AM
Replies: 53
Views: 3,558
Posted By shtoive87
Looks like a bug in the mobile app's software. ...

Looks like a bug in the mobile app's software. When I slide the bar on www.mrmalty.com, the volume of starter changes from 4.66 L to 11.57 L:
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