A friendly place for friends who drink

[iijakii]

Not sure if Im doing this Invert right but gorram my place smells fantastits.

 

[BrewinHooligan]

Not sure if Im doing this Invert right but gorram my place smells fantastits.

It's really kinda hard to screw up unless you burn it...

Had a Hopslam earlier playing with one of the new cigar molds I got today. Now a little ps4 and some bourbon to wind down now that these are put to rest a bit.
View attachment ImageUploadedByHome Brew1455860044.226514.jpg

 

[iijakii]

When you gonna send me a Hooligan stogie? I'll smoke 'em while brewing a DEM.

 

[iijakii]

I still want to try rolling my own, even though a total rookie. One of these days I'll stop being so lazy and order a kit.

 

[iijakii]

So the invert still seems pretty liquidy? It's not very viscous, although definitely sugary ofc, spoon sticks to plate and what not from the caramel. Really have no idea how far to go. It's started developing some dark fruit smells... wondering if I've gone past #3 and into #4???

 

[iijakii]

Pita with hummus for night snack to absorb some of this wannapils. Man I love beer. Man I love hummus.

 

[Zekk]

I'll post that I'm drinking water and heading to bed. There now @iijakii won't quintuple post.

 

[iijakii]

**** it, love you too Zekk.

/friendlydrunk.

 

[iijakii]

Not as much as hummus or beer of course.

 

[iijakii]

Whelp, just dumped my attempt at inverted sugar. Im not quite sure if I just dont like the taste of it, or if i screwed it up (probably that). Didnt like the taste of it at all. Think Ill keep to all malt beers for awhile...

 

[Qhrumphf]

Wow. I missed a lot. I use a candy thermo and/or my Thermapen.

Yes, 240-250F is so it remains as a liquid, and doesn't harden. If you go too hot you'll get hard candy, or burn it. Once you get into #3/4 range it's incredibly intense tasting on its own.

And at that range it's fairly still. Only very slight bubbling. Gets a little frothy when stirred. There's not much to reduce as most of the water boils off well before you reach that temp (if my understanding of physics and chemistry is worth anything I'd say around 218-219F)

 

[mcbaumannerb]

Definitely pick up a candy thermometer - not that expensive and you don't want to guess at the temp on something like that.

Water. TGIF!

 

[Ridire]

I'm 90% sure I'm brewing tomorrow. No joke, actually brewing actual beer. I'm going to be cool like you guys again...my notes from the last time I made this beer are absurdly detailed in some respects and completely lacking in others. Hope I don't fook this up.

 

[Psylocide]

I'm 90% sure I'm brewing tomorrow. No joke, actually brewing actual beer. I'm going to be cool like you guys again...my notes from the last time I made this beer are absurdly detailed in some respects and completely lacking in others. Hope I don't fook this up.

I'm rooting for the 10% of doubt, myself.

 

[BeerMeDuffMan]

I'm rooting for the 10% of doubt, myself.

You are up awfully early

 

[banesong]

If it was I'd eat the whole thing. Looks like a black pool noodle. Watcha doing with a black pool noodle, at this time of year, at those latitudes, isolated solely within your kitchen? Maybe it's pipe insulation from Grainger.



Food looks good. But come on John why you gotta drink your Murica pils from a DEM glass. Still pining for it?



Good to know.

Foam roller.

Hey, care to share your altbier recipe?

Alright the real reason I'm reminiscent of Germany today, one of wife's relatives passed away. Remembering her by drinking pils from one of the two fantastic steins she gave me:

Condolences.

Second café, going in late, leaving early... Why bother? Fat for brekkie.

View attachment 1455884453541.jpg

 

[Ridire]

I'm rooting for the 10% of doubt, myself.

 

[Ridire]

It's really kinda hard to screw up unless you burn it...

Had a Hopslam earlier playing with one of the new cigar molds I got today. Now a little ps4 and some bourbon to wind down now that these are put to rest a bit.
View attachment 338463

OK, how involved is making your own cigars? Just me asking may cause my wife to seek divorce counsel...

 

[1977Brewer]

Diner coffee. It's actually decent, they grind their beans. Waiting on my bros for brokefast.


View attachment ImageUploadedByHome Brew1455885481.700239.jpg

 

[Ridire]

Science: I had this conversation in the "real brewing" sections of this forum before but wondered what you buttholes think. As I have not time for a starter now, I'm thinking of using US-05 for my brew tomorrow. I always struggle with this concept. If I make a starter, I go to the yeast pitch calculators, which tell me that even for an OG 1.050 beer, I should be pitching around 195 billion cells for a 5 - 5.5 gallon batch. Now, I read that the dry yeast packs (at least US-05) has 6 Billion cells per gram. The packet is 11.5 grams. They say one packet of yeast is adequate for beers of this size, but that is only 70 Billion cells. By my math, and doing things the way I would when I make a starter, I need about 2.5 packets even for a beer of OG 1.050. Why am I wrong in my thinking?

 

[ChefRex]

@iijakii, sorry for your loss.

Too much science this early.

Coffee, I love coffee.

 

[BeerMeDuffMan]

Science: I had this conversation in the "real brewing" sections of this forum before but wondered what you buttholes think. As I have not time for a starter now, I'm thinking of using US-05 for my brew tomorrow. I always struggle with this concept. If I make a starter, I go to the yeast pitch calculators, which tell me that even for an OG 1.050 beer, I should be pitching around 195 billion cells for a 5 - 5.5 gallon batch. Now, I read that the dry yeast packs (at least US-05) has 6 Billion cells per gram. The packet is 11.5 grams. They say one packet of yeast is adequate for beers of this size, but that is only 70 Billion cells. By my math, and doing things the way I would when I make a starter, I need about 2.5 packets even for a beer of OG 1.050. Why am I wrong in my thinking?

a packet of US-o5 works quick for typical session style ABV brews. If you were doing something of a higher ABV, two would be the way to go. With it being 1.050 I think you would be in great shape with one packet.
Those yeasts are hungry after waking up, that's certain.

 

[Ridire]

a packet of US-o5 works quick for typical session style ABV brews. If you were doing something of a higher ABV, two would be the way to go. With it being 1.050 I think you would be in great shape with one packet.
Those yeasts are hungry after waking up, that's certain.

So, you ignore the expert recommendations of 750,000 cells per mL, per degree of plato when it's dry yeast? I guess I don't understand the "why" behind that. I used liquid yeast last time I made this beer, and followed the .75 million/mL/degree plato formula.

EDIT: and you guys who brew all the time - do you buy yeast or harvest it? The few times I've harvested it, it was easy and worked great. If I were brewing a lot, I don't think I'd ever buy yeast.

 

[drainbamage]

Science: I had this conversation in the "real brewing" sections of this forum before but wondered what you buttholes think. As I have not time for a starter now, I'm thinking of using US-05 for my brew tomorrow. I always struggle with this concept. If I make a starter, I go to the yeast pitch calculators, which tell me that even for an OG 1.050 beer, I should be pitching around 195 billion cells for a 5 - 5.5 gallon batch. Now, I read that the dry yeast packs (at least US-05) has 6 Billion cells per gram. The packet is 11.5 grams. They say one packet of yeast is adequate for beers of this size, but that is only 70 Billion cells. By my math, and doing things the way I would when I make a starter, I need about 2.5 packets even for a beer of OG 1.050. Why am I wrong in my thinking?

Isn't the cutoff around 1.060 before pitching multiple packs of dry yeast? You should be fine.

 

[Ridire]

Isn't the cutoff around 1.060 before pitching multiple packs of dry yeast? You should be fine.

That's what the mfg. says. I'm just questioning why. I will probably only pitch one packet. I just want to understand why the mfg. recommendation is so strongly at odds with the expert suggested formula for starters.

 

[BeerMeDuffMan]

So, you ignore the expert recommendations of 750,000 cells per mL, per degree of plato when it's dry yeast? I guess I don't understand the "why" behind that. I used liquid yeast last time I made this beer, and followed the .75 million/mL/degree plato formula.

EDIT: and you guys who brew all the time - do you buy yeast or harvest it? The few times I've harvested it, it was easy and worked great. If I were brewing a lot, I don't think I'd ever buy yeast.

Liquid yeast is a completely different animal, I only use the dry yeast in a pinch. Liquid yeast takes starters, time and some math to be sure you are doing it right, and the pay off is huge. 05 is geared more for one and done with some decent results. So long as you have a healthy amount of fermentable sugars and a decent temp, they will divide quickly. It might be due to the dehydration process, I'm not 100% sure on why, but the yeast in those packets works very, very fast.

 

[1977Brewer]

So, you ignore the expert recommendations of 750,000 cells per mL, per degree of plato when it's dry yeast? I guess I don't understand the "why" behind that. I used liquid yeast last time I made this beer, and followed the .75 million/mL/degree plato formula.

EDIT: and you guys who brew all the time - do you buy yeast or harvest it? The few times I've harvested it, it was easy and worked great. If I were brewing a lot, I don't think I'd ever buy yeast.

I've bought five packs of yeast in my brewing career, disregarding that first kit.

Harvesting is awesome.

There's a really good explanation as to the cell count, I'm sure. I don't have it.

 

[Ridire]

I've bought five packs of yeast in my brewing career, disregarding that first kit.

Harvesting is awesome.

There's a really good explanation as to the cell count, I'm sure. I don't have it.

I am hoping that the day will come when I'm not running around every week with kids, and I get to brew 2 times a month. If/when I get to that point, I will always have harvested yeast in the fridge. But for now, it makes no sense when I'm brewing once every 3-4 months.

 

[1977Brewer]

I am hoping that the day will come when I'm not running around every week with kids, and I get to brew 2 times a month. If/when I get to that point, I will always have harvested yeast in the fridge. But for now, it makes no sense when I'm brewing once every 3-4 months.

It'll keep, just make a starter of course. I need to start making starters.

Unless you don't have fridge room for your yeast bank like me.

 

[BeerMeDuffMan]

I am hoping that the day will come when I'm not running around every week with kids, and I get to brew 2 times a month. If/when I get to that point, I will always have harvested yeast in the fridge. But for now, it makes no sense when I'm brewing once every 3-4 months.

I'm expecting those kinds of days to happen maybe a few days after I die.
Maybe.