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  1. W

    Storing Star San - Fermenting Bucket?

    You're fine for short periods, but don't do it over an extended period. I had a bucket I used just for Star San, and over the course of about 9 months the bottom of the bucket developed a slow leak.
  2. W

    harvested yeast that sat in fridge

    Take your gravity reading for sure. If the gravity looks good and the starter smells nice and yeasty, I'd have no problem using it. If you do indeed have viable yeast that you've awakened, they will happily consume their fallen, meaty-smelling brethren. :D You may want to do a second stage to...
  3. W

    Best Method for Lagering

    If you have corny kegs, they work fantastic for fermentation, lagering, you name it. Kegs give you the ability to transfer beer between vessels that have been purged with CO2 using counter-pressure; completely eliminating oxidation worries. Glass carboys will work fine as well, they're just a...
  4. W

    Mashing at very high temperatures

    It sounds like they're very specifically trying to prohibit beta-amylase from doing any of it's normal maltose snipping, leaving a very dextrinous wort. It sounds sort of similar to the lambic turbid mash which also tries to preserve lots of long-chain starches for the bugs to eat later. Doh...
  5. W

    Best Method for Lagering

    A pretty popular method (and the one I use) is the Narziss method and it goes something like this: Wort is chilled below fermentation temp and yeast is pitched. (say 45 F) The temp is then gradually raised to fermentation temp (say 50 f) This temp is maintained until fermentation is 75-80%...
  6. W

    In need of a maibock recipe.

    I've used the San Francisco yeast to make a Marzen, which I fermented at 50 degrees, and I was pretty disappointed. The beer was very clean and smooth, but I think this yeast is a hop accentuator, and mutes malt flavors. Which the BMC drinking group loved, BTW. Maybe it would be better...
  7. W

    Convert Dry Stout to milk stout?

    Crystal 60 will be fine. I wouldn't use any extra. I hope you got the Wyeast 1084, you can get quite a bit of sweetness out of it if you ferment a bit higher in it's range. I like 68. Also, for next time, if you add the crystal and dark grains at the end of the mash or do a cold steep with them...
  8. W

    No yeast for a week. Is it ruined?

    Most lager ferments aren't that exciting anyway. No beer fountains from stuck blow-off tubes, etc. like you can get with ales. So how do you tell what's going on? By taking samples. A LOT of people underestimate the amount of yeast required to do a proper lager pitch as well. If you pitched...
  9. W

    Plastic Conical with 2" opening

    Ideally the less pieces you have, the better. They will all need to be cleaned. There is a 2" triclover stainless ball valve on Ebay that you might want to look at. Right now it's pretty cheap.
  10. W

    Stout Recipe: Less coffee, more chocolate

    I still haven't found a better base stout recipe than BierMuncher's Ode to Arthur. If you want a dry stout, use WLP007, it'll pull any sweetness out. If you want something a little sweeter, use WLP004. If you want really sweet, ditch any acid malt and add some lactose. If you want less bite...
  11. W

    yeast with decent results at 70' temps

    Remember, there's no shame in brewing with the seasons; like they did in the old days. You can brew your seat cusions off in the spring, winter, and fall and enjoy the fruits of your labor when it's too darn hot to do anything else.
  12. W

    Thinking about a Marris Otter SMASH... Hops ideas?

    I've done MO and Willamette a few times (some with strawberries, some without) and they've always been VERY well received. EKG would be my first choice, I think the all English idea would be great.
  13. W

    Water Bath Canning

    Yeast are living organisms. You will kill them. That is the whole point of canning - to kill all living things in the jar.
  14. W

    Vinyl tubing concerns

    Most of the vinyl tubing I see has a max NSF rating of 140. I wouldn't go any higher than that for sure. At higher temps vinyl starts literally breaking down, and will leave some really nasty chemical flavors. Which your beer will not appreciate.
  15. W

    Williams stainless counterflow.

    An outer diameter of .6" will not allow you to add any of the typical 1/2" fittings on to it unless you start boring them out. Which I have no plans to do. That's my problem with this unit. The copper version from MoreBeer has 1/2" outer diameter piping, which is why you can add fittings.
  16. W

    How long can i keep "starter wort"?

    Canning 7 gallons of starter wort is boring as hell, but I have way more shelf space than freezer space. It sure is nice to just be able to grab a jar or two or starter wort and throw them in the flask. 7 gallons of starter wort lasts pretty much all year for me, with about a days worth or...
  17. W

    Tri-clover sizing and pumps

    Youch. Have you priced 1/2" tri-clamp fittings? Thery're twice as expensive as the 1/1.5" fittings. Which will fit up fine with 1/2" plumbing.
  18. W

    No chill "chilling" ????

    I've done just what you suggested twice; no chill into stainless cornies, drop those into the chest freezer, wait until they get to pitch temp. It worked but the compressor was working HARD for way longer than it should and got insanely hot. I imagine doing that more than a few times will...
  19. W

    Williams stainless counterflow.

    I was in love with the Williams stainless version until I saw that the OD of the convoluted tube is .6" WTF? You can't add any connectors to that, it'd be tubing only. Fail.
  20. W

    How Do I Achieve a Lower Final Gravity with California Common Yeast?

    The last California Common I did, mash temp was 150, OG was 1.063 and it got down to 1.015 in 3 weeks @62, which I then kegged and drank. It was rather good. Starting from 1.050-something you should be fine. Oxygenate well, pitch proper yeast amount.
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