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Old 07-31-2009, 12:04 AM   #1
mhermetz's Avatar
Jun 2009
Oshawa, Ontario
Posts: 329
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So I bought some Carapils for steeping in my next brew but forgot to ask for it crushed.

any good DIY ways of crushing? I'll only be using .5lbs in the recipe. Thinking maybe a wooden roller over it several times while it's in a ziploc bag?...or.. about one good spin in a blender? a wyeast smack I store that in the fridge?

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Old 07-31-2009, 12:06 AM   #2
EdWort's Avatar
Jul 2006
Bee Cave, Texas
Posts: 11,912
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Put it in a cookie sheet that has a lip and crush with a rolling pin. You will do fine. Store the wyeast in the fridge till brew day, then follow directions.

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Old 07-31-2009, 12:07 AM   #3
size's Avatar
Dec 2008
Posts: 184
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1) Get ziploc bag.
2) Get rolling pin / hammer / big blunt object.
4) ???
5) Profit!

also yes, keep the yeast in the fridge until you smack it (6-12 hours before pitching).
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Old 07-31-2009, 12:07 AM   #4
Feb 2009
Folsom, CA
Posts: 435
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Not sure about the grain..

But yes, store the smack pack in the fridge until you're ready to whack it. After you break the inner pouch, leave it out while the yeasties grow.

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Old 07-31-2009, 12:08 AM   #5
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
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You're not the only one today, evidently

Look there for our suggestions...

Yes, store your yeast in the fridge until you get closer to brew day, then a couple days before smack it in the morning. Then when you get home make a starter for it and open the pack and add it to the starter...then on brew day you will have plenty of yeast.
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Old 07-31-2009, 12:08 AM   #6
Parker36's Avatar
Sep 2007
Posts: 4,742
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No to the blender, yes to a rolling pin. A half pound isn't too bad, you can do that. Might want to look into a brown paper bag instead of ziplock if you can, the plastic might break. As for the smack pack, treat it like steak. You want the yeast to be at about room temp or slightly cooler before smacking/pitching (or grilling a steak). Until then, keep it in the fridge.

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Old 07-31-2009, 12:09 AM   #7
Jul 2009
Posts: 324
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I brewed my 2nd batch yesterday and had to crush a pound of grain myself. I used a wooden rolling pin to do it. It took me longer to do it than to brew the beer. I won't be making that newbie mistake again.

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Old 07-31-2009, 03:59 AM   #8
Mar 2009
Edgewood, New Mexico, USA
Posts: 119
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I once crushed 3lbs of grain with a rolling pin. I will not be doing that again. Utter punishment. I have since built the pasta maker grainmill on the DIY thread. Check it out, it rocks.

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Old 07-31-2009, 04:19 AM   #9
Sep 2008
Posts: 291
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To punish yourself you should crush each grain by hand using needle nose pliers.... You won't forget next time unless your too busy laughing at yourself in the shop...

+1060 on the yeast suggestions above...
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Old 07-31-2009, 11:24 AM   #10
May 2008
Posts: 2,274
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Your first post had all the answers.
If it does not work may I recommend using your head to bang the ziplock bag holding the grains until they are properly crushed.
It will teach you never to forget to crush them again.
Edit: man jtrainer beat me to it.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
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