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Old 02-05-2013, 06:10 AM   #271
buzzno
 
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Sep 2012
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I learned that it's a good idea to have a brew schedule. I only have 6 AG's under my belt and thought I could wing it but man I fumble and stumble all through it yesterday! I wrote a schedule today to use for future brews. At least until I really get the hang of it!

 
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Old 02-05-2013, 06:39 AM   #272
hoppyhoppyhippo
 
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I learned when you're making a test batch, don't start too late. Cause your test ideas may just blow off your airlock.

 
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Old 02-05-2013, 02:02 PM   #273
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Quote:
Originally Posted by MattSFT View Post
I learned how to properly wash yeast, as well as the methods/tools required to capture/isolate them.
I learned that I probably screwed up my first attempt at yeast washing.


I decanted the top, kept the "middle layer", and tossed the "bottom layer"





The guy I was talking to this weekend said the bottom layer is the yeast, then the trub, then the top layer is beer/water.


The yeast I washed is currently fermenting my next brew, so I DID get yeast, I just may have thrown out a TON of viable yeast and kept the layer that was mostly trub.


I also learned that even a cheap DIY immersion chiller helps a ton with cooling your wort. I made a simple "closed loop" chiller using 20 feet of 3/8 in copper tubing ($15), twisted into shape by hand (it isn't the prettiest cooler out there), 10 feet of 3/8 in ID hose ($5), and a cheap fountain pump ($10). The pump then sits in a bucket of ice water, and the return line goes back into the bucket. I made more ice than was needed to cool 5+ gallons of wort, but I was able to cool my wort from 215 to 75 degrees in 20 minutes. My first batch took over 45 minutes, and I only did a 2.5 gallon partial boil for that one. Second batch was done with an 8 gallon kettle, so it was a full boil (got the volume perfect, didn't need to top up my fermentor at all).


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Old 02-05-2013, 02:16 PM   #274
unionrdr
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With yeast washing,just like in the fermenter,the trub settles out first from what I've seen. It's the brown layer whereas the yeast layer is the white to off white layer if you let it sit long enough. You want it to sit just long enough to see a thin wispy layer of the lighter colored yeast settling on top of the trub. Then pour it off into sanitized jars.
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Old 02-05-2013, 09:26 PM   #275
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What Unionrdr said ! excellent yeast washing thread to check out over here: http://www.homebrewtalk.com/f163/yea...strated-41768/

 
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Old 02-05-2013, 11:22 PM   #276
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Quote:
Originally Posted by unionrdr View Post
With yeast washing,just like in the fermenter,the trub settles out first from what I've seen. It's the brown layer whereas the yeast layer is the white to off white layer if you let it sit long enough. You want it to sit just long enough to see a thin wispy layer of the lighter colored yeast settling on top of the trub. Then pour it off into sanitized jars.
That is what I thought.

So I kept most of the yeast and discarded most of trub. I wasn't too concerned since as I said, the fermentor is happily bubbling away using the yeast I washed.
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Old 02-10-2013, 03:28 PM   #277
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Don't stick your head in the fermentation chamber while your Belgian Dubbel is going through the blow off stage.

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Old 02-10-2013, 04:56 PM   #278
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Feb 2013
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I learned I need a blow off tube for big beers. just a little mess.

 
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Old 02-11-2013, 11:13 PM   #279
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one of my favorite lessons is about making a starter: don't try to add the DME to 1.5L of boiling water in a 2L flask unless you want to show your kids how to make a volcano. Same goes for the stir bar. Put it all in their before it boils! and add some fermcap-s foam inhibitor before boiling!

 
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Old 02-11-2013, 11:22 PM   #280
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I re-learned this weekend to be sure brain is engaged before putting mouth in gear! Not to mention hands...gotta go make some shredded beef sammiches with apple whiskey bbq sauce!
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