Search results

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

  1. LloydGM

    Re: Lager under pressure - beer spitting out from spunding valve

    I just started 6gal of Scottish ale, not under pressure, and used a double yeast starter: 1000ml on day 1, added a 2nd 1000ml the next day, that's like 4x the yeasties going into the fermenter, OG of 1.051. Krausen formed in 2 hours, airlock bubbling like mad an hour later, slowed down to...
  2. LloydGM

    Could I get some advice on bottling directly from FermZilla using a CP filler?

    That makes perfect sense, super analogies, thx! Sounds like I'd be fine going keg-to-keg (or 'zilla-to-keg) as long as the pressures match, then control the flow with a spunding valve. But there's no way I'm going to try serving at room temp, though I'm sure I would've tried w/o your warning. :D...
  3. LloydGM

    Could I get some advice on bottling directly from FermZilla using a CP filler?

    OMG I laughed so hard! Great idea, really. I've got an old dorm frig' in the garage, was thinking of rigging up an insulated box and attaching the frig' to it, sort of a poor man's temp keg frig' lol. Are we both nuts, or are we both geniuses? (Necessity is not the mother of all...
  4. LloydGM

    Keg-to-keg under pressure at room temperature?

    Super, I really appreciate the assist. I recall seeing a carbonation chart for up'ing the PSI for higher temps, and that 25PSI sounds about right, thx! 66 batches to date, all bottled with sugar priming. Lots to learn about kegging but I'm gonna have a ball learning. And making mistakes. Thx to...
  5. LloydGM

    Re: Lager under pressure - beer spitting out from spunding valve

    To help with krausen control, here are my notes for the Birko non-silicone based anti-foaming oil. It's good for yeast starters, boiling, and fermenting. I refuse to use anything inorganic in my beer (e.g. Fermcap which is silicone-based). I use 1 drop* of high quality olive in my starters...
  6. LloydGM

    Vegetable Oil vs. Fermcap-S in a starter

    I've tried both methods and prefer a anti-foaming agent. I use yeast nutrients and 1 drop of high grade olive oil in my starters and always have great batches (sometimes a little too great). Here's the non-silicone agent I use: Birko Patco 376, organic foam control (gallon): Confessions of a...
  7. LloydGM

    Keg-to-keg under pressure at room temperature?

    (Apologies for adding onto this thread many years afterwards, but I really want to learn.) What is everyone's consensus here? Have y'all tried this? Did it work? Any gotchas I should watch out for? I'm buying & making new equipment, can't build a keezer yet, and have been wrestling with the...
  8. LloydGM

    Could I get some advice on bottling directly from FermZilla using a CP filler?

    Why not? I'm not disagreeing, I just want to learn why. From everything I've read so far, it's just about CO2 volume and that's basically PSI and temperature. Would you mind please explaining more, please? I want to learn. Thanks! /cheer
  9. LloydGM

    Could I get some advice on bottling directly from FermZilla using a CP filler?

    I could use some advice from y'all regarding using a counter pressure filler (CPF) going from a FermZilla to bottles. (I'm still saving $ to build a keezer and switch entirely to kegging.) I have a FermZilla 30L All Rounder and plan to pressure ferment at 60-65F, and I can't refrigerate the...
  10. LloydGM

    Venting pressure in Fermzilla leading to massive foaming

    (I know, old thread, but...) What about adding vegetable oil after adding yeast? Some peeps use FermCap-S, but I'm not a fan of drinking silicone, even in small amounts since it adds up over time. This is what I'm talking about: Foam Control This is actually Birko's product, broken out from a...
  11. LloydGM

    Naturally carbonated Fermzilla at room temp.

    (Old thread, but I just bought a FermZilla All Rounder and the same thoughts are swirling around, too...) Wouldn't it work to do a keg-to-keg xfer into a mini keg(s)? I think a 5L mini keg is about the size of a gallon of milk, and that'd fit in a frig' easily, then you could use the counter...
  12. LloydGM

    Bottling from 55L fermzilla

    A 2nd 55L All Rounder can be had from Long Island Homebrew for only $60. I just bought a FermZilla All Rounder. Since I can't afford the kegging gear just yet, I'm going to use the counter pressure filler to fill bottles directly from my FermZilla. I won't have enough CO2 in-solution, though...
  13. LloydGM

    Advice on reusing yeast for a 2nd batch?

    Holy moly, from what you guys are saying, it seems a 5gal batch of 50 point ale would yield up to 4x the original amount of yeast cells that what was originally pitched? Maybe 2x for lagers? I've not figured out how to read the various calculators yet...still plenty of reading to do first, I...
  14. LloydGM

    Treasure trove of yeast information on Wyeast's web site

    Y'know, I've seen several people mention that book now, so I'll probably end up getting that one soon. Thx for the reminder on that, too. :)
  15. LloydGM

    Treasure trove of yeast information on Wyeast's web site

    Interested in a bunch of articles related to brewer yeast? Pitch rates, harvesting...all kinds of great stuff! https://www.wyeastlab.com/search/site?keys=pitch+rate I was simply following up with a question I had regarding yeast starters and the search results were astounding. I just spent...
  16. LloydGM

    Combine several smaller yeast starter batches instead of 1 big one?

    I was reading on BeerSmith about how the larger starting volume of a yeast starter, a sort of "law of diminishing returns" kicks in, so it's harder to get a starter's cell count to, say, 500 billion because it'd require too much starting liquid. The article--and elsewhere--mentioned doing...
  17. LloydGM

    Advice on reusing yeast for a 2nd batch?

    I've been reading (too much, I think) about reusing yeast for a 2nd (or more) batch of the same lager. I'm new at this, so could use a bit of advice from y'all experts. :) My plan (is it viable?): Brew Marzen batch #1, recover yeast & trudge from primary, wash*, store the yeast until bottling...
  18. LloydGM

    Hops for Märzen?

    Aye, got that part down pat. :) I can hit 20 with larger amounts of Saaz, but it's a tad too hoppy and decreasing it makes it a tad too malty...I can't seem to get the perfect balance which is why I was looking for others' opinions.
  19. LloydGM

    Hops for Märzen?

    I have a good recipe for old Märzen which uses Saaz hops, but I think my IBU is a tad low (8-ish). I was thinking of maybe trying Hallertauer or Tettnanger this Christmas. Thoughts & opinions?
Top