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  1. C

    Duda Diesel B3-36A 20 Plate Chiller

    @yorkeken I just bought this plate chiller, but stepped up to the 40 plate for larger batches. Glad to hear how well it has worked for you. Any problems with hops clogging up the chiller? Are you using a spider or bags to separate hops, or is the whirlpool enough to keep the wort flowing...
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    Whirlpooling with a plate chiller

    Looking for similar advice. I am currently using a counter flow that I sanitize at the end of the boil. I cool to about 130 in the kettle then whirlpool and transfer. Now I am hoping to just whirlpool at flameout and direct transfer with plate chiller. Since I am using pellet hops with...
  3. C

    Oily sheen on fresh wort surface

    Noticed it on the prior batch then again yesterday. Could be something I just never noticed. No issues with smell, taste, or head retention, so I’ll let it go. Thanks for the comments everyone.
  4. C

    Oily sheen on fresh wort surface

    Pump is rated to 240 deg. Doesn’t require any added lubrication, only source could be internal grease from a blown seal, but looks fine to me. I did find a couple old threads that report similar sheens from StarSan. The fermenters were sanitized with the same, no rinse. Could be??Northern...
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    Oily sheen on fresh wort surface

    Hopefully this one comes through better. Hop schedule was 60/15/5/0. Only an ounce at flameout. Pump is the basic Northern Brewer transfer pump.
  6. C

    Oily sheen on fresh wort surface

    Anyone else ever get a slight oily iridescent sheen on the top of wort right of the kettle? Noticed this yesterday on the top of both fermentors. All grain amber ale, pumped through counterflow chiller. No unusual ingredients, just barley malt, hops, and some Irish moss. Only source of oils...
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    Viability of yeast in re pitching multiple generations

    Agreed. I notice more predictable attenuation and steadier fermentation (less blow off) with subsequent generations. Glad to hear I’m not the only one that is using slurry that is a few months old. Might try some cell counts someday if I can bum a microscope, but for now I like the simplicity...
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    Viability of yeast in re pitching multiple generations

    Guess I have no worries with this 6 week old starter. Mr Malty says 27% viability but my 2L starters are 2 hrs old and going full bore. I think I over thunk this. Time for beer.
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    Viability of yeast in re pitching multiple generations

    @BruceH and @bracconiere Thanks for the feedback. Nice to hear what has worked well for you, I value experience over theory. I got into the weeds on calculating pitch rates, which some will say is essential, but I have brewed for many years with a similar approach to what you all are doing...
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    Viability of yeast in re pitching multiple generations

    Do you do any pitch rate calculations, or at this point do you just have it dialed in enough to repeat what works?
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    Viability of yeast in re pitching multiple generations

    Perhaps I am overthinking this, but do you need to consider reduced viability in subsequent generations of re-pitched yeast, to account for the nonviable portion of yeast that was pitched in the prior batch? Or is the volume of new viable yeast produced in the fermentation enough to make this...
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    How to ferment an octoberfest beer using ale yeast and little to no temperature control

    I'm on my 3rd batch of Marzen using 34/70 in the mid to low 60s. Great results. Getting 73-76% attenuation in just a few days and keg at about 10-14 days. Kegs sit in the low 60s for anywhere from a week to 2 months until there is room on tap. The first time these beers see a temp below 60...
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    Eisbock eis-ing questions

    What did you end up doing and how did it work? Making a full batch of dopple bock soon and was thinking of trying a few gallons of it as an eisbock. I saw you mentioned adding champagne yeast to bottle condition. How much did you add and I presume you’re bringing it back up to lager temp to...
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    Consistent 1.006 FG

    If the system is clean and measurements are calibrated and accurate, the only other thing you could look at is mash/sparge process. Are you spending too much time in the lower temp range that is creating more fermentability in the wort than desired? Do you perform a mash out? I think you...
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    Consistent 1.006 FG

    Have you made any Saisons lately. I know BE-134 is diastaticus as are some others, and can stick around for a while as @Jayjay1976 mentions. I found crud inside the valve on my siphonless BMB fermenetors, even after many wash/rinse cycles. Had to take it apart.
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