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Old 12-28-2012, 01:08 PM   #941
CSI
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Jan 2011
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Quick note. We've had a number of IM's regarding starters. We generally follow the Jamil Z and Chris W. approach using 10P nutrient balanced wort but additionally we oxygenate 2x's up to high krausen and give it one last blast of O2 prior to crashing and decanting. Once at start, once at 6 hours, and once just prior to chilling. For a 2000ml starter we pitch 165 Billion cells to end at 340-350 billion. The starter tables and charts doc are out on the "Help Docs" section of our site.



 
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Old 12-28-2012, 03:43 PM   #942
ultravista
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Mar 2007
Las Vegas, Nevada
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Any comments on the 1.5L starter size? Even on a stir plate, the krausen is foaming out the top of the flask. I use a starsan soaked paper towel afixed to the top. The paper towel allows the starter to breath a little.

This is the first starter that has saturated the paper towel and ballooned it out.

bottlebomber - whatcha using in your blowoff jar? Simply water or some other concoction?



 
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Old 12-28-2012, 03:52 PM   #943
bottlebomber
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Quote:
Originally Posted by ultravista

bottlebomber - whatcha using in your blowoff jar? Simply water or some other concoction?
I just use Starsan. You could probably use water as well with no problems. I see very little risk of suck back over that distance but you never know. Really you should switch over to an airlock before that happens. So far I've had to empty this vessel twice, I had blown off almost a good solid quart of yeast over 24 hours. Really nice looking yeast too. I wish there was a good sanitary way of reclaiming it.

 
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Old 12-28-2012, 03:57 PM   #944
ultravista
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I typically use water with starsan in a dip of the blow off tube. In other words, the off gassing pushes through the starsan on it's way through the tube. Like a U trap under the bathroom sink.

Which version did you brew? Did you go with a single infusion mash?

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Old 12-28-2012, 04:10 PM   #945
bottlebomber
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Quote:
Originally Posted by ultravista
I typically use water with starsan in a dip of the blow off tube. In other words, the off gassing pushes through the starsan on it's way through the tube. Like a U trap under the bathroom sink.

Which version did you brew? Did you go with a single infusion mash?
I did the old world, but instead of decoction mashing I (hiding my face) just added 3% melanoidin malt to the grist. It doesn't perfectly match the qualities but it comes close, and I didn't have the time nor desire for a decoction mash schedule. This was the best tasting wort I have ever had though. You could almost blend it with ice cream and make milk shakes out of it.

 
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Old 12-28-2012, 05:09 PM   #946
ultravista
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What temp was your mash? I am following SAQ's advice of not going over 149F.

 
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Old 12-28-2012, 06:07 PM   #947
bottlebomber
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Quote:
Originally Posted by ultravista
What temp was your mash? I am following SAQ's advice of not going over 149F.
I mashed at 151. My beers always are super attenuation though. It must be my water. I want this to finish no lower than 1.015, and it's 15% simple sugar as it is.

 
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Old 12-28-2012, 06:17 PM   #948
ultravista
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Did you mash out or just sparge?

I don't mash-out but do dunk sparge my grain bag. The first runnings go directly into a heated keggle.

 
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Old 12-28-2012, 06:17 PM   #949
bottlebomber
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I just sparged. I use a cooler tun so mashing out isn't really an option for me.

 
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Old 12-29-2012, 04:15 AM   #950
ultravista
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Done and done!

I started a little later this morning than I wanted and had a few hiccups along the way but the Westy is done, in the fermenter, and chilling down from 67 to 65 for pitching.

Post-ferment gravity was 1.094 @ 5.5 gallons so I'm in the 75% efficiency ballpark.

Following SAQ's New World (dated 01/15/2012) and CSI's hopping schedule of Northern Brewer @ 60, Hallertauer @ 20, and Styrian Goldings @ 5 minutes. Mashed at 148-149 for 90 minutes and boiled for less than 90 minutes (maybe 80).

First mistake was fitting the wrong draw tube on the keggle. When running through the chiller, suction stopped far-short of the 5.5 gallon mark. WTF?

I looked inside the keggle and saw the rim draw tube instead of the center draw tube. Luckily the wort was low enough to swap the tubes. Then the fun began ... starting the gravity fed drain. Using silcone tubing, I was able squeeze it like a teet, hard and fast, to get it flowing again.

I mash in a bag (voile) and hop in a 200 micron filter so the wort is pretty clean. Lots of break material but absent of hops and grain. It all goes into the fermenter.

With my 30 plate chiller (Duda Diesel), I was able to cool the wort to 67F from tap water. I hit the wort with O2 (2 micron stone) for about a minute. The tank must be getting low as the manfold started screeching.

Sitting in a milk crate, wrapped in a black t-shirt, the carboy sits with ice packs around the perimeter to drop the internal wort temp to 65. Using a thermowell center mass, I can get there pretty quickly.

At 65 I pitch



 
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