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  1. Clementine

    More questions for first AB brew day!

    I saw a guy who had a MLT with out a drain. He had a manifold and a pipe rising up out of the MLT which he put some clear hose on and since your not concerned with sanitation he started the flow by syphon (by sucking it, hence clear hose so he could see when syphon was started to avoid burns)...
  2. Clementine

    Starter forming over for a day

    What is the expected OG? how long until you brew. Last time I did a strong beer, the intended OG was going to be 1.080, it went 1.094 due to better efficiency (I thought higher strength would lead me to loose out on efficiency, it did but not as much as expected). To compensate for this, I took...
  3. Clementine

    Starter forming over for a day

    I had that problem quite a bit before I up graded my flask. I did an experiment where I caught the excess yeast, I probably lost about 20% of my yeast. The problem with Ales is as they are top fermenting the yeast ends up in the krausen. Hence the practice of harvesting healthy yeast from...
  4. Clementine

    Too much yeast?

    What NordeastBrewer77 said so eloquently said could also be described said is a couple of sentences. Such as: Don't worry about what the recipe says for yeast, go off the science of it, calculate how much yeast you need and pitch that amount. Under pitching = too many esters and the possibility...
  5. Clementine

    Taking hydrometer readings from fermenter

    I have found different yeasts will behave so differently and different brews (OG mash temp) can make the same yeast behave differently, that I take a couple of readings though out the process, I find this a great way to sample to favors and see how the beer is developing. I use a turkey baster...
  6. Clementine

    Pressure gauge mounted in bottle cap

    I agree with what Bobby says here I was discussing why bottled conditioned beer takes longer to than just the time for the yeast to consume the sugar to be properly carbonated and have nice fine bubbles. Everyone seems to think that it was the CO2 dissolving into the beer from the head space, my...
  7. Clementine

    Starter Question

    Shaking is a great way to oxygenate your wort however the yeast will consume that quite quickly as air and shaking will only lead to 10ppm O2 in solution no matter how hard you shake it. To increase O2 and hence cell health and growth rates you need to shake it again and again to keep the oxygen...
  8. Clementine

    Brass Vs Stainless??

    I use brass on my HLT but stainless on everything else. HLT is just hot water so acid leaching of lead should not be a problem. Clem
  9. Clementine

    Starter Question

    That OG is going to be a little high, people apply the 10:1 ratio by weight to this is easily done in with the metric system eg 1 liter with 100gram of DME. The target OG is 1.040, although it sounds like a lot of DME your starter was not far off this 10:1 ratio, with a US gallon being 3.8L and...
  10. Clementine

    Stepping up yeast starter

    There are a few different references that I used to educate myself about stepping up yeast when I started slanting yeast. A simple one is billy brew http://billybrew.com/stepping-up-a-yeast-starter A scientific one is Maltose falcon website on Propagation and Maintenance...
  11. Clementine

    ideas for DIY coasters

    If you have a food saver, you can get a thin role of cork from a craft supplies shop, veneer and some 1/8" mdf from wood craft (or other wood suppliers).Cut the veneer, cork and mdf into strips about 8" (to fit the food saver bags), using typebond III (water proof pva glue) in between the layers...
  12. Clementine

    MAshing interpretation

    My read on this is he is using a short mash time to not fully convert the starches and leave more longer chain sugars and dextrins in the sweet wort. The reason he is specifying a mash out temp is to denature the enzymes else during the run off the enzymes are going to keep breaking down the...
  13. Clementine

    Trub and Off flavors

    If you remove a small amount of insulation you can seal the hot water element against the interior liner and with a 1" nut and silicone o-ring. I previous method I used was boiling water into the Mash Tun and then allow to cool to strike temp to avoid having to calculate the specific heat of...
  14. Clementine

    Trub and Off flavors

    Ladies and Gentlemen, I have some off flavors after modifying my brewing equipment. I made a HLT out of an old cooler and a hot water element. As it is water and not acidic wort or beer in the HLT I saved some cash and used a regular 110volt hot water element and brass fittings. I left the...
  15. Clementine

    yeast washing question

    When I'm racking beer, I use a piece of paper towel dipped in starsan to act as a filter. But to ease your fears, nothing much lives in fermented beer as the acidity is too high and the O2 levels are too low. So the few microbes that did get into your beer/yeast were highly stressed and...
  16. Clementine

    Stirplate DIY - no juice to fan

    No it won't Not wanting to make this elec eng lesson but the circuit will determine the current based on the load and voltage. So a 12volt 3 amp power pack will not blow a 12 volt fan as the fan will only draw what current it needs. The question is was the 12 volt power pack a regulated power...
  17. Clementine

    how do I "can" wort?

    If you are being cheap you can boil (in a double boiler) a jar with three time 24 hrs apart, this is called Tindalization which greatly reduces the number of bacteria in the sample to acceptable levels but this is a pain in the arse. Here is a excerpt from wiki on sterilization...
  18. Clementine

    wlp 005

    A few thoughts that might help in your fault finding with your processes, First Ferment-ability of the wort: if it was an extract batch was did both batches use the same extract (ie same HB shop etc) or it you are doing AG when did you last check your thermometer and did you check multiple...
  19. Clementine

    Cold Crash in Keg, Carb, to Room Temp = active yeast?

    The yeast has finished eating all the sugar and should also have finished any post fermentation clean up before you bottle/keg. Bottled beer requires warm temp to condition as you are adding more sugar to restart fermentation to make CO2. As you are force carbing you don't have to worry about...
  20. Clementine

    First Time making a Black IPA Question

    I made my first CDA recently, yours looks really normal. The only thing I can add to help you is add now that you are already fermenting is add lots of dry hops. My CDA had enough bitterness just not enough aroma or flavor from the late additions. Anyway hope all turns out well. Clem
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