Recent content by scone

I was ruminating about the same thing. I also no-chill and do not really relish adding the chilling process back into my workflow. A sanke keg is a great no-chill vessel option (if you can purge the headspace with Co2 using a coupler and sanke adapter). I use sanke's (sixtel exclusive for my...

Hmm, ok scratch that plan then. Great info, thanks all! I could boil exactly 7.5 gallons and fill an empty pony keg up all the way and seal it. Would still save me the hassle of pre-boiling and chilling on the morning-of, and I could rack the cooled water out with a siphon to minimize splashing...

Can’t seem to find the answer to this anywhere. If I boil my mash/sparge water the night before I brew, and let it cool off naturally on the stove (not in an air tight container, just in the stainless stock pot), how much oxygen will it pick up from the air over ~12 hours? I want to borrow...

Not 100% sure since I have never attempted it, but from reading the paper it seems they oxygenate but only *after* pitching yeast.

Flushing is a good idea, but would require some investment on my part into fittings to allow me to pump co2 into a sanke keg. I don't have any sanke fittings, only a tri-clover cap to seal the sanke after racking the hot wort into it. I am currently trying to work out the potential DO in ppm...

In light of the recent german brewing paper on LODO brewing and wort oxidation, I’m wondering about my no-chill process. I’m not here to debate whether no-chill can be used to make great beer, I’ve made many beers I like very much using no-chill over the last 3 years of using no-chill...

I should give 380 a shot, maybe i'll like it more, the description sure sounds nice... The main reason I never bothered with the protein rest was Kaiser's post here http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ I know Live Oak (or I don't know but I...

I seem to encounter a recurring theme with my brewing, I can never got 'enough' clove/banana flavor out of my yeast when I make wheat beers. I have done several different variations, and even though I always use the correct yeast, the flavor of the beer is almost identical to how I imagine it...

Well for anyone that has a similar problem, i've gotten closer to a working solution by rigging up an "extender" to the orifice on the end of http://www.brewershardware.com/Valve...NVALVENAT.html so that it extends past the 1/4" to 1/8" converter and into the end of the BG12 burner. I used...

I've seen this done successfully, but for some reason i'm getting a very dirty yellow flame. I'm using a burner exactly like this one :http://www.amazon.com/dp/B0009JXYT6/?tag=skimlinks_replacement-20 with a pre-made natural gas orifice...

Brew day was reasonably successful. :drunk: I brewed on Sunday so I hadn't seen the pale choc. advise or the double pitch of 665 (which in retrospect is a solid idea, wish I would have thought of it) :mug: I ended up tweaking the recipe a bit to lower the gravity to 1.066 and get a little bit...

so I just noticed this part: > We didn't boil, per the recipe we followed. depending on how hot your wort got, there's a chance you have some wild yeast going to town in there. What process did you follow? Also, I could be wrong but I don't think a pure lacto d. can form a pellicle. You may...

Thanks for the feedback! davejanssen - what you are saying about saison makes absolute sense given everything i've read about the style (mostly what I know comes from reading the Farmhouse Ales book and not from direct experience, I've only made two saisons, both with the main dupont strain...

I would trust mad fermentationist before I trust me. :) His book is a really amazing resource on the subject of sour beers... that being said, for a low gravity, very low IBU wort with no competition (e.g. pitched before the yeast), I wouldn't call 677 useless... I would definitely never pitch...

I've had good results from WLP677 a couple of times now, it's the only lacto d. I've used so I can't compare it to Wyeast's but the beers have turned out great. I usually let it go for 48 hours at 90F though next time I might go 72 hours with it just to see. At 48 hours the resulting beer is...