Search results

Thanks for the updates. I was really hoping you were able to get your burners really going with the low pressure propane, so that I could copy your setup. Sent from my BNTV600 using Home Brew mobile app

Yeah, the bubbler will be affected by gravity. If you know the gravity of whatever you are sensing, you can program that in, whether a user input, or edit the program and then reload it after measuring gravity. For strike water you can just use an approximation for water gravity at whatever...

You're not going to be able to use ice water to freeze the layer that includes the trub, since the water in the ice water bath will only be at the freezing point of water. The beer will have a lower freezing point due to the alcohol, and even if it were pure water you'd have to undercool it a...

I thought the American Indian Pale Ale name was an excellent idea.

Very nice. How did you make the weathered paper backgrounds? It looks like it is one background, but different color palates, but what did you do to make it in the first place? I like the Farmhouse or Oktoberfest labels best, but are the orange leaves in the Oktoberfest supposed to be on...

So, after streaking an area of the plate with the loop, do you put the loop back in the flame to sterilize it, touch the agar, and then (without getting more liquid from your culture) streak another area of the plate? If not, you could try that. I see your streaks are overlapping a little for...

It looks like when you're streaking your plates, you still have too much yeast on the innoculating loop (or whatever you are using) even at the end of the streaking, and you're not getting colonies forming from single cells. So the colonies are going to be mixed sacc and lacto and basically be...

How did the colonies of the lacto look from the berliner weiss yeast on the plate? Are they easily distinguishable with the naked eye vs. the sacc? I can't really see two distinct colony shapes on the picture of the plate you posted, but I figured they should look considerably different.

I also like yeastcalc.com. I remember hearing from a webcast from someone from wyeast that for a hefeweizen, pitch 6-12 million cells/mL, depending on what you want to accentuate. Since you are shooting for more banana, then closer to 6 mil/mL would be good. According to yeastcalc.com, a 1...

I wouldn't add water WHILE cooling, since that will lower the rate of heat transfer out of your wort to the water bath. Instead cool until you can add cold water to get the final temperature of the wort and cold water mix to the temperature you want. Adding cool/cold water to the cooling...

Thanks for the info. I'd be almost certain Brett could be frozen, but the right conditions could plausibly be different than for sacch. It's good to hear I can do everything the same way with brett. It looks like the guy in the blog didn't use cells he knew were viable. Instead he used some...

Great! I was just wondering about this as well. How much glycerine did you end up using? Since the blog post the OP was referring to just tried it once (I believe), were you able to freeze and revive several different times?

I'm pretty sure in "Radical Brewing" Randy Mosher worked out the recipe so you could make it. If I recall correctly, he said it would make a rather poor beer, but if you really want to make it, I'd look at that book.

You might want to take a look at the forced diacetyl test. It will tell you whether you have the diacetyl precursor, which will slowly turn into diacetyl. You may not have any diacetyl now, but it would be good to check that you won't end up getting it later. A diacetyl rest should clean up...

Well, there are a couple issues here: how the absolute pressure will change, how the relative pressure will change with altitude, and which one is most important? The amount of carbon dioxide in solution (that is volumes of CO2) is related to the absolute pressure of the CO2 in the keg, which we...

You might be thinking of Brewer Cellars (http://www.brewercellars.com/, technically in Winter Springs). I've been in there once, and had a great experience. They focus mainly on wine, and have a bunch of wine stuff, but they also have various yeasts, hop pellets, DME, and other stuff for if...