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Old 10-13-2011, 08:50 PM   #11
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i haven't seen it to be a problem even after the boil. its one of those things i ignore. also if i'm using dry yeast, sometimes i rehydrate and sometimes i don't. i also dump everything from my kettle into the fermenter, which i actually learned from a few people on here, but i think more often than not people avoid the break material and gunk.


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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 10-13-2011, 08:52 PM   #12
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sorry. my last post was in response to cromwell's post about hot side aeration.


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I'm getting ingredients in the mail today, and I can't even taste my beer yet. What should I do?
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I would make a yeast starter, and pitch it into your mailbox.
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Old 10-13-2011, 09:09 PM   #13
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Originally Posted by AZ_IPA View Post
I think it's a factor of time more than how quick you carb...

If you let one beer sit in a keg uncarbed for 3 weeks, then blast carb it at 30 psi, I'm guessing it'll taste about the same as a beer that's sitting on 12psi for 3 weeks.
Bingo.
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Old 10-13-2011, 09:24 PM   #14
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I use my fermenters as toilets and do not sanitize anything.
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Old 10-13-2011, 09:30 PM   #15
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i use my fermenters as toilets and do not sanitize anything.
hahaha
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Old 10-13-2011, 09:42 PM   #16
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I don't weigh malt, I count scoops. I have a scoop that holds approximately 2 pounds of two row, 2.5 pounds of wheat or rye.
I don't take my kegs apart, I just clean with PBW and sanitize with Starsan.
I use buckets with spigots for primary, not carboys.
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Old 10-13-2011, 09:51 PM   #17
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You guys are doing it all wrong.
They are all deeply mistaken. Someone on the internet ought to straighten them out.



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Old 10-13-2011, 09:52 PM   #18
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Quote:
Originally Posted by Cromwell View Post
Isn't hot side aeration only a problem after the boil?
The was an interesting article about aeration in the last issue of BYO. The article even mention that hot side aeration can occur if you splash your wort from the mash tun to the kettle.
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Old 10-13-2011, 09:53 PM   #19
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i reuse yeast by filling a sanitized mason jar directly from the yeast cake, then pour that jar directly into my next batch, sometimes months later.
I JUST STARTED DOING THIS AND WAS WONDERING WHAT WOULD HAPPEN

I boil using a burner and propane... Inside my house
people do have nat gas stoves after all so i was thinking to do this in the winter.

.

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Old 10-13-2011, 11:25 PM   #20
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Quote:
Originally Posted by AZ_IPA View Post
I think it's a factor of time more than how quick you carb...

If you let one beer sit in a keg uncarbed for 3 weeks, then blast carb it at 30 psi, I'm guessing it'll taste about the same as a beer that's sitting on 12psi for 3 weeks.
Or cold condition in the carboy then keg and carbonate. All I know is I'm about to go home a pull several pints of perfectly carbonated beer that I kegged on Tuesday.


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