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Second pint while sending the second beer of the day to boil: my ViennaKeller: 95/5 Vienna/CaraHell

My 85/10/5 Helles (Pils/Vienna/CaraHell) On a 31 degree brew day, why? “For the love of beer!”

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I stock a sack each of my standard base grains (German Pilsner, VIenna, Munich, and US 2-Row), plus I usually buy Acidulated and CaraHell in 2-5 lb bags to have around. A German noble hop or two by the pound and occasionally several ounces of Cascade and Azacca. I usually try keep harvested...

I like it! Thanks for the info!

Sulfites in wine and cider-making are standard fare for inhibiting the growth of wild yeast.

I'm with you - I'm good with 20-25 ppm just to be sure, and clearing it up with oxygen. Maybe some day I'll worry about getting that number lower, but this way I cover myself when I have a brain fart or a small leak or something else. I like a little margin for error. Now I have an O2 meter...

$120 seems pretty steep (I assume per month?). That's like $8 a pint (for an extra 15 pints a month, not counting the free 15 pints).

Absolutely! We'd all still be stumbling around in the dark guessing without his experiments and dedication to actual brewing science.

Right. And 1g/gal at room temp will work too, but it takes longer. I’m in the “just to be sure” camp, so I’ve started using 2/2. I may drop it at some point, but it’s still a small amount of an inexpensive resource (I’m using table sugar), so I like the extra peace of mind.

Yeast scavenge (2 grams/gal each of sugar and bread yeast and give it an hour at room temp, 30 min if warmer). - or - Boil, add sulfite, and cool to room temp for calibration. Basically do exactly what you would do to deoxygenate strike water.

I would suggest you look more deeply at your yeast health and procedures. Do you oxygenate your yeast at pitching? Do you add zinc or any other nutrient? Are you pitching an adequate amount for your OG? Are you monitoring internal fermentation temps or only external ambient temp? Vigorous ale...

All you never wanted to know about yeast and more!

Well, I can't speak to the O2 needs of the yeast as well as others can (and I am mildly curious to the answer as well), but I suspect since we pitch a much larger amount of yeast that is conventional, I suspect that the oxygen in an oxygenated starter may not be enough to give all that yeast a...

Thanks. No, the manual is terrible. Bryan helped with some advice in my other post. I've got a set of membrane caps on the way.

Also worth noting for you guys doing YOS: Table sugar (sucrose) also works as well as dextrose or DME and you probably have a bunch in hand all the time (plus it’s generally cheaper if you are using a lot of it).

I picked up a used DO meter (Extech 600) and tried to use it this last weekend but even in a “known zero” solution (my YOS solution) I couldn’t get it to read much below 1.0 ppm. Occasional excursions as low as 0.7 ppm but unstable. I know the meter hasn’t been used for at least 6 mo, more like...

I will fall in with the "not worth it" crowd. If the beer has been lagering for a while, the yeast are likely very dormant and would likely take a while (longer than between now and next weekend) to revive and eat the sugar you are adding. By then, you will likely have suffered oxidation damage...

Yeah, that's a lot of minerals. Especially Chloride. Are you working off of a Ward Labs report on your water as a baseline?

Brewed a classic West Coast IPA. My first in years. OG: 1.060 55 IBU 75% US 2-row 20% Vienna 5% Crystal 40 WLP090 Magnum, Centennial and Falconer’s Flight. Nice crystal clear Wort into the fermenter. Enjoying a pint of Vienna Kellerbier whole it recirculates.