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Forum: General Beer Discussion 08-12-2014, 03:27 PM
Replies: 755
Views: 13,668
Posted By Heine81
In, and thanks.

In, and thanks.
Forum: Fermentation & Yeast 06-30-2014, 08:54 PM
Replies: 10
Views: 287
Posted By Heine81
It's a little risky according to this: ...

It's a little risky according to this:

https://microbewiki.kenyon.edu/index.php/Clostridium_botulinum_Neurotoxins

15 hours appears to be when you will die.
Forum: All Grain & Partial Mash Brewing 08-27-2013, 07:07 PM
Replies: 25
Views: 1,632
Posted By Heine81
when cracking the valve, make sure it's just a...

when cracking the valve, make sure it's just a crack at the initial vorlauf. If you send out too much liquid too quickly you can create a vacuum unintentionally which will clog things up.
Forum: Fermentation & Yeast 08-13-2013, 06:12 PM
Replies: 5
Views: 293
Posted By Heine81
decant once they are settled on the bottom, and...

decant once they are settled on the bottom, and step again, i might only count that as your first step.

YeastCalc shows only a growth factor of 1.12 with that gravity as the first step.
Forum: Fermentation & Yeast 08-11-2013, 12:42 PM
Replies: 12
Views: 1,187
Posted By Heine81
I use a 2 1/2" or so. It's the octagon shaped...

I use a 2 1/2" or so. It's the octagon shaped one. I have it on an old heater/stirrer plate from my place of employment. The heating element is show, which is how I got it.

I do use a gallon...
Forum: Michigan HomeBrew Forum 06-19-2013, 02:32 PM
Replies: 2
Views: 218
Posted By Heine81
Capital City, That's how we brew, and the Red...

Capital City, That's how we brew, and the Red Salemander all have helpful people.

I know Jordan and Todd at Capital City would be happy to help. I think all three have club meetings, and it might...
Forum: Brew Science 06-04-2013, 12:59 PM
Replies: 12
Views: 1,841
Posted By Heine81
Randy - I agree, agitation seems to be key. I'm...

Randy - I agree, agitation seems to be key. I'm rigging up a stir bar in my dry hopping that i'm doing this week.

I'll report back the findings - here is my plan:

Rack to secondary with Dry...
Forum: Fermentation & Yeast 06-03-2013, 06:53 PM
Replies: 28
Views: 1,254
Posted By Heine81
Being coy - yes a lot. Well - this was one...

Being coy - yes a lot.

Well - this was one of the first all grain beers I had brewed. The only thing that I've kept very careful track of since the beginning was OG and FS. Last Oatmeal stout was...
Forum: Brew Science 06-03-2013, 04:36 PM
Replies: 12
Views: 1,841
Posted By Heine81
I read that paper as well. I'm interested to see...

I read that paper as well. I'm interested to see how it works. I've got my stir bar set up for a stirred secondary dry hopping. I'll probably let some fermentation occur to fill up the headspace with...
Forum: Fermentation & Yeast 06-01-2013, 12:46 AM
Replies: 28
Views: 1,254
Posted By Heine81
Yeah, it looks a little adjunct heavy, but that...

Yeah, it looks a little adjunct heavy, but that last one that followed nearly the same malt bill ended at 1.014
Forum: Brew Science 05-31-2013, 08:48 PM
Replies: 16
Views: 1,503
Posted By Heine81
http://extension.ucdavis.edu/unit/brewing/pdf/111_...

http://extension.ucdavis.edu/unit/brewing/pdf/111_163_Brewing_Info.pdf

page 13.
Forum: Fermentation & Yeast 05-30-2013, 08:55 PM
Replies: 13
Views: 460
Posted By Heine81
I use 1 cup of DME for every 4 cups of water....

I use 1 cup of DME for every 4 cups of water. 1.040 is about as high as you want to go to wake up the yeasties in a starter. They won't like the high osmotic pressure of a higher starter.


There...
Forum: Fermentation & Yeast 05-30-2013, 04:12 PM
Replies: 28
Views: 1,254
Posted By Heine81
I agree eastoak on not being best practices. The...

I agree eastoak on not being best practices. The Hydro sample from yesterday was fine, and a tiny bit of sweetness had been removed.

And it has been repitched a few times with no hydro changes (I...
Forum: Fermentation & Yeast 05-30-2013, 12:25 PM
Replies: 28
Views: 1,254
Posted By Heine81
Update 1: Recap. Original was 1.028 -...

Update 1:

Recap. Original was 1.028 - removed 3 (out of 6) gallons, added Beano to the separated beer. (5 tablets). Let Sit for 3-4 hours. Brought up to 160 deg, cooled and replended back with...
Forum: Brew Science 05-29-2013, 07:15 PM
Replies: 16
Views: 1,503
Posted By Heine81
I second designing great beers by Daniels. ...

I second designing great beers by Daniels.

Also, go to your local university and type in brewing in the search catalog. Things come up for brewing text books. A lot of them are biochemical/food...
Forum: Fermentation & Yeast 05-25-2013, 06:37 PM
Replies: 28
Views: 1,254
Posted By Heine81
Will keep everyone updated. I basically...

Will keep everyone updated.

I basically followed this same practice Beerloaf. With a little modifications. Here's keeping my fingers crossed.
Forum: Fermentation & Yeast 05-25-2013, 12:17 PM
Replies: 28
Views: 1,254
Posted By Heine81
thanks passed down. i added Beano last night for...

thanks passed down. i added Beano last night for a few hours, inactivated them at 155, and then cooled and blended.

I'll report back what happens in a few days to see if it worked.

Thanks for...
Forum: Fermentation & Yeast 05-25-2013, 01:55 AM
Replies: 28
Views: 1,254
Posted By Heine81
I thought about getting a more agressive strain,...

I thought about getting a more agressive strain, but i wanted to keep the profile of the beer as close to what i was aiming for.

I figured thinning out a portion of it, and then blending it back...
Forum: Fermentation & Yeast 05-25-2013, 01:39 AM
Replies: 28
Views: 1,254
Posted By Heine81
Yeah, that's what i was worried about. I just...

Yeah, that's what i was worried about. I just need to drop it part way down since its an oatmeal stout.

It's OK now, but at 1.028 it's a tad sweet for me. I'm about to inactivate the enzyme, and...
Forum: Fermentation & Yeast 05-25-2013, 12:43 AM
Replies: 28
Views: 1,254
Posted By Heine81
150 will do. Papers say 140, but i'll do 160 for...

150 will do. Papers say 140, but i'll do 160 for a shorter time for better activation.
Forum: Fermentation & Yeast 05-25-2013, 12:04 AM
Replies: 28
Views: 1,254
Posted By Heine81
oh yeah, just deactivate. 150 i think? Now i have...

oh yeah, just deactivate. 150 i think? Now i have to check.

Thanks for the reminder.
Forum: Fermentation & Yeast 05-24-2013, 11:30 PM
Replies: 28
Views: 1,254
Posted By Heine81
Just looking for how long the activity takes. How...

Just looking for how long the activity takes. How long would a few pills take to lower the gravity from 1.028 to 1.001.

I thought about amylase, but this seemed to be easier. Amylase in the...
Forum: Fermentation & Yeast 05-24-2013, 11:24 PM
Replies: 28
Views: 1,254
Posted By Heine81
Type % of total Lbs used oz Pale Malt (2 Row)...

Type % of total Lbs used oz
Pale Malt (2 Row) US 3 0
Maris Otter 5 0
Caramel/Crystal Malt - 60L 3 4
Roasted Barley 2 8
Oats, Flaked 1 8
Black (Patent) Malt 0 8...
Forum: Fermentation & Yeast 05-24-2013, 09:23 PM
Replies: 28
Views: 1,254
Posted By Heine81
So I brewed an Oatmeal stout at 1.065. Just where...

So I brewed an Oatmeal stout at 1.065. Just where I wanted it, but I must have mashed way to high (have since bought a new thermometer).

I've repitched twice now (with 1.5 liter starters), and...
Forum: General Beer Discussion 03-09-2013, 06:13 PM
Replies: 48
Views: 4,454
Posted By Heine81
I've got Night Moves, which is a black IPA. ...

I've got Night Moves, which is a black IPA.

I had one i named "Joey Porter" because it was a very robust porter.

and then a Rumpelstiltskin which was a Russian imperial stout.
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