Search results

Next batch mash between 148- 152. That will yield shorter chain sugars that are more fermentable. That will yield a lighter body and better attenuation which will give you more of a classic pilsner body

It’s only 100 billion cells per pack! It’s more about pitching really active yeast to help restart fermentation. I’d keep consistent with a Lager or pills yeast so you still get some benefit from lagering. Ale yeast will drop out once it’s cold.

No 02 at this point you’ll oxidize the beer past a point of return. If you choose to add more yeast you should make a starter and pitch it at high krausen. That’s the best way to jump start a stuck fermentation. I’d use the same yeast or a different lager yeast.

Keep us posted. I have a chamber vac at home and work. I’ve never used it for yeast storage but it’s the bomb for hops and odd size adjuncts.

You may see a bit of condensation where the steam exits to the fan. The 8” fan is a great choice though, it’ll move 2x air over a 6” fan. You may see a drop or two from the fan at full boil so run a test boil before you build in the fan. I usually don’t turn on my fan until I’ve transferred...

Appears to be the beginnings of a pellicle. The thin whispy lines are the giveaway. I’d taste it before dumping. I doubt I’d waste the time to bottle it but you could keg and drink it fast if it still tastes ok. You’ll probably want to double check your cleaning and sanitizing methods.

The stopper didn’t have any effect on fermentation. I’d assume you only used a few percent each of carafoam and Vienna, is that accurate? You needed at least 500b cells so your starter should have been enough. What was your mash temp? The mash is where you create your fermentability.

I don’t think the bag exploding is an issue. I see two other potential issues though. The boil point of liquid in a vacuum drops, so you can briefly boil at room temp. Try sealing warm guacamole and you’ll see the blob come to life. The yeast may suffer from some expansion as your pulling...

My current batch in primary still hasn’t hit FG in 14 days so I must disagree with your 7 day window. This yeast won’t create bottle bombs if you allow it to ferment out to completion.

Yes a bio film is a type of pellicle. It’s a combo of protein and sugars that form a sticky matrix that sticks to surfaces. It’s difficult to remove without some form of manual abrasion. Five star is coming out with a beer stone cleaner that should remove everything easily. In the mean...

I don’t flip the coils on my ss conical. Never have and I doubt I ever will. To much of a hassle for me. Yes I swap clean beer gaskets out for brett/sour beers. They are cheep insurance. I clean at 20 min at 160 degrees at PBW’s suggested ratio then I rinse with 160 water then I use...

Have you confirmed all your controllers are calibrated to the same temp?

I think it’s directly linked to batch size. If your at 6 gallons in a conical that’s designed to cool 10 gallons your coils are partially submerged. Couple that with a smaller than desired btu set up and you have a system that’s hitting it limits. I’ve experienced a similar issue with the...

What’s the volume of the reservoir? Do you have coils in the glycol? My hunch is lack of BTU capacity and heat transfer abilities. The average fridge has about 800 BTU’s. A 1/2 hp penguin chiller is 2400 btu’s. Additionally the coils in the chiller are in the glycol which aids heat...

I believe the concern is overblown. The issue is long term storage and a brewer not knowing it is present which will unknowingly change the beers final gravity. A biofilm can be cleaned with home brew quality cleaners and sanitizers.

I use stainless conicals for clean and sour beers. A good hot PBW wash, rinse and then a star San sani cycle has served me well for several years. I do recommend you break everything down and not just rely on a cip process. I prefer to swap out gaskets on tri clamp fittings, especially if I...

I went with two 30 amp Gfci breakers in the main panel. I’d run the trunk from the main to a secondary box with gfci breakers in the garage. That way you have plenty of amps for two vessels and can run pumps plus kill power as needed.

Update: 5/13/17 was the barrel date. So I’ll be pulling the first sample of this project/beer this weekend. We moved last summer and I had to relocate the barrel but other than that it’s been untouched for a year.

Nice! I’m a week away from one year in the barrel on my coolship spontaneous inoculation beer. I need to pull a sample and hopefully it turned out. It’s possible you got some house yeast but I kinda doubt it based on your timeline. Unless you painted the walls in yeast 4-6 months is a...

I’ll post the recipe when I get home. I don’t have it on my mobile app.