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Forum: Automated Brewing Forum 01-16-2014, 09:33 PM
Replies: 105
Views: 10,625
Posted By PDX_T
Just another thread that makes me wish I'd gone...

Just another thread that makes me wish I'd gone to engineering instead of biochemistry. One can learn to brew great beer without a biochem degree, but brewing is very much an engineering task.
Forum: Fermentation & Yeast 01-07-2014, 02:36 PM
Replies: 56
Views: 1,732
Posted By PDX_T
I wouldn't cold crash before transferring onto...

I wouldn't cold crash before transferring onto dry hops. Just my style. I keep it simple. Not a lot of info available on cold vs. warm. If you don't have to transfer to get your hops in the...
Forum: Fermentation & Yeast 01-07-2014, 02:33 PM
Replies: 17
Views: 712
Posted By PDX_T
Experiments are always fun. Good luck!

Experiments are always fun. Good luck!
Forum: Fermentation & Yeast 01-06-2014, 05:33 PM
Replies: 17
Views: 712
Posted By PDX_T
I work for a brewery. This is what happens when...

I work for a brewery. This is what happens when unfiltered beer is pasteurized.
Forum: Fermentation & Yeast 01-06-2014, 02:27 PM
Replies: 56
Views: 1,732
Posted By PDX_T
Diacetyl is a chemical compound that yeast make...

Diacetyl is a chemical compound that yeast make during fermentation. It has a flavor and aroma of movie theater buttered popcorn. Diacetyl is added to fake butter flavoring.

Yeast will take up...
Forum: Fermentation & Yeast 01-03-2014, 03:47 AM
Replies: 56
Views: 1,732
Posted By PDX_T
dry hopping isn't to style for a kolsch. To cold...

dry hopping isn't to style for a kolsch. To cold crash, bring the beer down to 33 degrees for at least 3 days.
Forum: Fermentation & Yeast 01-02-2014, 06:58 PM
Replies: 11
Views: 852
Posted By PDX_T
During fermentation they are directly...

During fermentation they are directly proportional. The products of fermenting a single hexose are 2 EtOH and 2 CO2. Plus electrons and junk and stuff. As the Zymurgist says, a very small portion of...
Forum: Fermentation & Yeast 01-02-2014, 06:46 PM
Replies: 11
Views: 852
Posted By PDX_T
Density change is roughly linear with respect to...

Density change is roughly linear with respect to time during the most active fermentation period (day 2-4 generally). Most enzymatic reactions have a strict maximum rate due to the affinity of the...
Forum: DIY Projects 01-01-2014, 04:12 PM
Replies: 52
Views: 4,251
Posted By PDX_T
Excellent rig. Nice job!

Excellent rig. Nice job!
Forum: All Grain & Partial Mash Brewing 01-01-2014, 12:35 AM
Replies: 18
Views: 806
Posted By PDX_T
Are you a paid consultant for this brewery?

Are you a paid consultant for this brewery?
Forum: DIY Projects 12-29-2013, 06:55 PM
Replies: 54
Views: 10,520
Posted By PDX_T
Huaco, I'm finally getting around to putting my...

Huaco, I'm finally getting around to putting my controllers together, but I have a question for you relating to the fuses in your particular case.

You list 3 fuses, and I'm having difficulty...
Forum: General Techniques 12-28-2013, 02:51 AM
Replies: 5
Views: 578
Posted By PDX_T
I have an idea for you. I've done this in a lab...

I have an idea for you. I've done this in a lab before, and it's not uncommon in commercial practice. Gelatin is a protein used to precipitate an excess of polyphenols from hops. What you have is an...
Forum: General Techniques 12-28-2013, 02:35 AM
Replies: 24
Views: 9,715
Posted By PDX_T
I have read that it can take a week or two for...

I have read that it can take a week or two for the phenolic character to come through.
Forum: Fermentation & Yeast 12-28-2013, 02:14 AM
Replies: 68
Views: 3,996
Posted By PDX_T
I wrap the fermenter in reptile enclosure heat...

I wrap the fermenter in reptile enclosure heat tape.
Forum: Fermentation & Yeast 12-28-2013, 01:50 AM
Replies: 22
Views: 959
Posted By PDX_T
I guess I can't deny that the website provides...

I guess I can't deny that the website provides instructions for how to rehydrate, and that they recommend it for commercial applications, but the Fermentis package says simply "sprinkle into wort".
...
Forum: General Techniques 12-28-2013, 12:15 AM
Replies: 10
Views: 1,147
Posted By PDX_T
There's a research article in a thread somewhere...

There's a research article in a thread somewhere indicating that dry hopping for as little as 24 hrs is sufficient to extract all the aroma. I personally dry hop for 2-3 days at the end of primary...
Forum: General Techniques 12-28-2013, 12:08 AM
Replies: 6
Views: 488
Posted By PDX_T
Not something I would try personally.

Not something I would try personally.
Forum: Fermentation & Yeast 12-27-2013, 11:50 PM
Replies: 56
Views: 1,732
Posted By PDX_T
can you get the temp down to 50F? It's lager...

can you get the temp down to 50F? It's lager yeast, right?
Forum: Fermentation & Yeast 12-27-2013, 11:07 PM
Replies: 17
Views: 712
Posted By PDX_T
I can't predict how long it would take either of...

I can't predict how long it would take either of those enzymes to finish working, but probably less time than the yeast would need to finish fermenting it. If you're concerned about body and mouth...
Forum: Fermentation & Yeast 12-27-2013, 10:47 PM
Replies: 17
Views: 712
Posted By PDX_T
what I mean by filter is pass it through a...

what I mean by filter is pass it through a filtration device that can remove yeast. I don't suggest you run out and buy the equipment to do this, but if you had it, it would be useful here.
Forum: Fermentation & Yeast 12-27-2013, 10:33 PM
Replies: 14
Views: 288
Posted By PDX_T
and +1 for leave it in the carboy for at least 2...

and +1 for leave it in the carboy for at least 2 weeks.
Forum: Fermentation & Yeast 12-27-2013, 10:30 PM
Replies: 14
Views: 288
Posted By PDX_T
+1 for normal

+1 for normal
Forum: Fermentation & Yeast 12-27-2013, 10:27 PM
Replies: 11
Views: 518
Posted By PDX_T
+1 for refractometer vs. hydrometer. do you have...

+1 for refractometer vs. hydrometer. do you have a hydrometer?
Forum: Fermentation & Yeast 12-27-2013, 09:38 PM
Replies: 18
Views: 3,614
Posted By PDX_T
The industry standard is 1 million cells/mL/Plato...

The industry standard is 1 million cells/mL/Plato for ales. Dense, well settled, washed yeast cake usually has a cell count of between 1 billion and 2 billion cells per mL. This gives you a ratio of...
Forum: Fermentation & Yeast 12-27-2013, 09:29 PM
Replies: 18
Views: 3,614
Posted By PDX_T
Quantity is hard to determine exactly because of...

Quantity is hard to determine exactly because of variability in the yeast cell counts, but you want about 1 floz. of washed yeast slurry per gallon for a beer under 1.060, and about 1.5 for a beer...
Showing results 1 to 25 of 208

 
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