Recent content by Bassman2003 - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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    A question about Hefe fermentation temperature

    Banana can be elusive. It looks like you did everything that would produce some banana. Where you fermented was on the higher side as I usually pitch at 60F and ferment at 62-63F for a day or two of activity and then let rise to 65F. Most flavor as I understand it is made in the first 50% of...
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    Bavarian Hefeweizen water profile

    I would agree. The late boil sauergut or lactic addition down to the 5.1 range (or lower) is the key. I do not think one wants to put pH 6 wort in the fermenter and expect the yeast to be happy. I have been employing low oxygen techniques over the past two years and my hefeweizen brews are...
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    Stripping oxygen from strike water using CO2

    Basically the yeast does not react well to sulfites. I can not speak to the exact chemical interactions, just relaying the experiences in the low oxygen community. It is best to keep them separate. Kill the yeast from YOS before strike and oxygenate heavy to expend all of the sulfites right...
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    Stripping oxygen from strike water using CO2

    I use YOS for most beers except for hefeweizen where I do a 111F rest. This temp is too low to kill the YOS yeast, so pre-boil is needed. You want to kill the yeast before they come into contact with any sufites. Down the rabbit hole!...
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    Stripping oxygen from strike water using CO2

    One can also bring your strike water to a boil for five minutes and all of the O2 will be driven off as well. You would then need to chill down to mash-in temps. The yeast scavenging method is easiest and works well.
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    As stated, the best method is letting the cooled wort settle for at least 30 minutes before racking over to your fermenter. This can be in your boil kettle (best if possible) or by transferring to a separate holding vessel. I think it matters quite a bit to send clear wort to your fermenter...
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    @ Noob and Alfi, glad to see the false bottom is working out for you. I agree, it is kind of flimsy but it is just enough for these purposes. I think this way of brewing in the Foundry is better than the malt pipe. There is less sediment from the mash and it is easier to clean up. As far as...
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    Why can't I just skip the racking?

    I think it is great from an oxygen point of view. What does not make me excited is knowing what the fermenter looks like when I clean it out. Realizing the life of the keg will be served out of that mess is not my favorite thought. :)
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    Why can't I just skip the racking?

    I think you could. How is your trub separation in the boil kettle? It would help if you have very clear wort going into the fermenter if the fermenter was going to be the serving keg as well. Floating dip tube would be good.
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    Texas 50ft Stainless Steel Wort Chiller

    ok thanks. I am looking for 1/2" Good luck.
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    Texas 50ft Stainless Steel Wort Chiller

    Hello, what is the diameter of the pipe?
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    Belgian Beer - Adding Sugar to the Fermenter Instead of the Boil

    Added the sugar without issue yesterday. Thanks for your help.
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    Texas Chillers!! - 2 Immersion, 1 Plate and 1 Super Coil!

    All has been sold except the Shirron plate chiller.
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    Belgian Beer - Adding Sugar to the Fermenter Instead of the Boil

    Thanks for your replies. I will cool it to room temps and possibly add it in multiple squirts of the 150ml syringe just be safe. I have a SS fermenter, so I will not know until it is too late if it goes too far.