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Search: Posts Made By: Kaiser
Forum: Brew Science 04-03-2013, 05:50 PM
Replies: 6
Views: 490
Posted By Kaiser
For most places, well water tends to be higher in...

For most places, well water tends to be higher in alkalinity and hardness. But it is also more stable throughout the seasons.

I'm getting 404 on the link.

As for detecting seasonal changes, I...
Forum: Fermentation & Yeast 04-01-2013, 11:51 PM
Replies: 39
Views: 2,880
Posted By Kaiser
I always dump my yeast into the septic. But I'm...

I always dump my yeast into the septic. But I'm curious what knowable folks have to say about this.

Kai
Forum: Fermentation & Yeast 04-01-2013, 11:49 PM
Replies: 6
Views: 296
Posted By Kaiser
Why not make the starter in your fermenter? one...

Why not make the starter in your fermenter? one less vessel to clean.

Kai
Forum: Fermentation & Yeast 04-01-2013, 08:01 PM
Replies: 7
Views: 616
Posted By Kaiser
The problem is that you need to dry the yeast....

The problem is that you need to dry the yeast. You could try a food dehydrator if the temp stays below 40 C. But that means an additional piece of equipment is needed. If the receiving end knows how...
Forum: Brew Science 04-01-2013, 06:38 PM
Replies: 15
Views: 650
Posted By Kaiser
I think that might be possible. If you...

I think that might be possible.

If you suspect tanning extraction issues, can you mash with more water and sparge less?

Kai
Forum: Fermentation & Yeast 03-31-2013, 07:08 PM
Replies: 7
Views: 411
Posted By Kaiser
It might be challenging with a 2l flask. Kai

It might be challenging with a 2l flask.

Kai
Forum: Brew Science 03-26-2013, 04:31 PM
Replies: 9
Views: 1,164
Posted By Kaiser
I was hoping that we can move away from the whole...

I was hoping that we can move away from the whole pH at mash temp discussion since it is somewhat irrelevant. I don't even think that the 0.35 pH shift is correct.

Kai
Forum: Brew Science 03-25-2013, 08:40 PM
Replies: 9
Views: 1,164
Posted By Kaiser
Geez, I thought we were over that and the folks...

Geez, I thought we were over that and the folks that write for BYO are knowledgeable enough to that the 5.2-5.6 target applies to a room temp sample.

I don't subscribe to BYO, so I should not be...
Forum: Fermentation & Yeast 03-25-2013, 02:23 PM
Replies: 7
Views: 668
Posted By Kaiser
did you do a Fast Ferment Test...

did you do a Fast Ferment Test (http://braukaiser.com/wiki/index.php?title=Fast_Ferment_Test)?

Kai
Forum: Fermentation & Yeast 03-22-2013, 02:01 PM
Replies: 46
Views: 3,204
Posted By Kaiser
24 hrs may not be long enough, depending on the...

24 hrs may not be long enough, depending on the temperature. I always let my starters go for 48 hrs until the kraeusen is gone.

Kai
Forum: Brew Science 03-21-2013, 03:14 PM
Replies: 11
Views: 1,006
Posted By Kaiser
I don't think your mash pH will drop to 5.1 when...

I don't think your mash pH will drop to 5.1 when brewing a Burton Ale. You can enter your numbers here to see what you get: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/
Forum: Fermentation & Yeast 03-20-2013, 08:02 PM
Replies: 4
Views: 403
Posted By Kaiser
Thanks. I have not tried EDTA since...

Thanks.



I have not tried EDTA since PBW, and most recently phosphoric acid, works well enough for me.

For most practical brewing applications, where you want to check the amount of yeast...
Forum: Fermentation & Yeast 03-20-2013, 05:23 PM
Replies: 46
Views: 3,204
Posted By Kaiser
was that for a 10 Plato wort? I'm surprised you...

was that for a 10 Plato wort? I'm surprised you saw a growth of only 0.7 B/g. When I start from slant my 3rd stage is usually 200-300 ml 10 Plato wort which gives me on the order of 50 B cells on the...
Forum: Fermentation & Yeast 03-20-2013, 05:14 PM
Replies: 4
Views: 403
Posted By Kaiser
check this out:...

check this out: http://braukaiser.com/wiki/index.php?title=Microscope_use_in_brewing

and this: http://braukaiser.com/blog/blog/2012/10/03/yeast-un-flocculation-for-cell-counting/

Kai
Forum: Fermentation & Yeast 03-15-2013, 08:26 PM
Replies: 66
Views: 8,518
Posted By Kaiser
I actually don't doubt that he did. It would be...

I actually don't doubt that he did. It would be unfair to say that he didn't base his calculator on research.
Forum: Fermentation & Yeast 03-15-2013, 03:27 PM
Replies: 66
Views: 8,518
Posted By Kaiser
Looks like the "no reverse engineering" clause on...

Looks like the "no reverse engineering" clause on Mr. Malty is new. I checked with Dustin (who wrote yeastcalc) and he hasn't seen it before.

In that case it doesn't apply to the reverse...
Forum: Fermentation & Yeast 03-14-2013, 03:52 AM
Replies: 66
Views: 8,518
Posted By Kaiser
Geez. I wonder if I'm now in trouble and a...

Geez. I wonder if I'm now in trouble and a potential target. I did not notice this warning before. Does anyone know regarding the legal situation regarding "reverse engineering"?

I just don't...
Forum: Fermentation & Yeast 03-13-2013, 02:31 PM
Replies: 66
Views: 8,518
Posted By Kaiser
The idea of having a proper population of yeast...

The idea of having a proper population of yeast cells in the beer fermentation is to ensure the desired flavor profile. The conditions during fermentation are also not comparable to a homogeneous...
Forum: Fermentation & Yeast 03-13-2013, 01:56 PM
Replies: 66
Views: 8,518
Posted By Kaiser
I expect the accuracy of a yeast growth...

I expect the accuracy of a yeast growth calculator to be +/-25%. Even in my own yeast propagations I see rather large variations that I donít fully understand yet.




This is because my model...
Forum: Brew Science 03-13-2013, 02:07 AM
Replies: 13
Views: 1,284
Posted By Kaiser
I'd be careful with BW and acidulated malt. It...

I'd be careful with BW and acidulated malt. It doesn't seem to implement it correctly. Run your water and recipe through this one...
Forum: Brew Science 03-13-2013, 02:00 AM
Replies: 10
Views: 571
Posted By Kaiser
That's what I wanted him to check. Maybe cheap...

That's what I wanted him to check. Maybe cheap hydrometers can have a manufacturing flaw where the diameter of the tube is not to spec.

Kai
Forum: Brew Science 03-12-2013, 09:44 PM
Replies: 10
Views: 571
Posted By Kaiser
check your hydrometer with a 20...

check your hydrometer with a 20 Plato/Balling/Brix solution. You can make it by mixing 40g table sugar with 160g water. Then dilute that solution by taking 100g of it and mixing it with 100g water...
Forum: Fermentation & Yeast 03-12-2013, 09:08 PM
Replies: 66
Views: 8,518
Posted By Kaiser
Dustin mentioned to me that he would add my model...

Dustin mentioned to me that he would add my model for growth on a stir plate. I guess it will get quite some scrutiny now.

I almost always propagate yeast from slants or work with fresh yeast...
Forum: Brew Science 03-12-2013, 01:11 AM
Replies: 2
Views: 391
Posted By Kaiser
The difference in RA between the two waters is...

The difference in RA between the two waters is only about 50 ppm. that amounts to a pH shift of only 0.05 with a mash thickness of 1.33 qt/lb. This is well within the accuracy that one can predict...
Forum: Fermentation & Yeast 03-12-2013, 01:05 AM
Replies: 9
Views: 681
Posted By Kaiser
I have noticed the wiggling too. Kai

I have noticed the wiggling too.

Kai
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