DC Area Group Buy #8

[stevedasleeve]

For this one I'll take:

1 X WEY1017Weyermann® Light Munich
1 X SIM1002Simpsons Golden Promise

Cheers,
Steve da sleeve

 

[IslandLizard]

I need:

1 x RAH1002 Rahr Standard 2-Row 50 lb

Added

For this one I'll take:

1 X WEY1017Weyermann® Light Munich
1 X SIM1002Simpsons Golden Promise

Cheers,
Steve da sleeve

Added

 

[robfar]

I'll take 10 lb of the PBW50 split. I think I need to wash my car with it.

 

[masonsjax]

I always wondered what people use it for. Ten pounds of cleaner would be a lifetime supply in my brewery. If not on vehicles, what exactly is everyone cleaning with PBW?

 

[sweetcell]

I always wondered what people use it for. Ten pounds of cleaner would be a lifetime supply in my brewery. If not on vehicles, what exactly is everyone cleaning with PBW?

i bought 3 pounds about a year ago, and it's gone. so i'm expecting my 5 lbs to last me around a year and a half to two years. i could buy less and do so more often, but since PBW doesn't go bad i'd rather buy once and not have to worry about it for a while.

my main uses for PBW are cleaning kettles, hoses & pumps, carboys (gets that nasty upper ring of crud off) and bottles prior to refilling them.

 

[masonsjax]

Not everyone has the same equipment as me? I forgot about pumps, hoses, and bottles. I siphon or gravity feed everthing, kettle is aluminum and gets a light sponge and water cleaning, and I keg rather than bottle. Kegs get hot water and a brush, stubborn fermenters get a quarter scoup of oxiclean if hot water wont cut it, and I reuse yeast cakes about 10 times before cleaning a carboy, so yah, cleaner lasts me forever.

 

[funnycreature]

I'll jump in on 5# of the acidulated malt and 5# of the smoked wheat, please!

 

[IslandLizard]

I'll take 10 lb of the PBW50 split. I think I need to wash my car with it.

Added to your carwash account.

I've been using a homemade version of PBW and the 20 oz I made last year is almost gone. I do save and reuse the working solution though, until it gets dirty. I know I miss out on the Oxygen action by reusing but I'll make fresh when I need it, or add a scoop of Oxifree.

As long as PBW powder stays dry it should last forever. They sell it for like $5-$9 a pound at the LHBS, depending on the size container you buy. I always cringe seeing people buy the 1 pound jars.

I do use regular washing soda a lot though. But at $5 for a 3.5 pound box it's a true bargain. I've only found it in supermarkets in less affluent areas. Makes you wonder why...

And I also use Surf and some more "industrial" cleaners for the real bad stuff.
Hot Automatic Dishwash detergent is wonderful for cleaning kitchen floors. I noticed that by accident

@ masonjax - Do you dump out the yeast in a jar, fill the carboy with wort and add some of the slurry back in? Wow, that's a time saver! And that works fine for 10 consecutive batches?

 

[IslandLizard]

I'll jump in on 5# of the acidulated malt and 5# of the smoked wheat, please!

I was wondering what took you so long
Added to your account.

For myself I've added 10# of Smoked Wheat, before it's gone. You can use that stuff up to 80%. Didn't know it was so light, 1.7-2.4 °L.

==> 10# of Weyermann Smoked Wheat WEY1074

 

[IslandLizard]

Please note:
Claphamsa's has graciously returned 5# of smoked wheat to the share pool.

He's on for 20# now and there's 10# for grabs.

 

[ovenfreshbread]

I'll take some of that smoked wheat before it's gone too:

5# smoked wheat

I'm not sure what I'll do with it yet though. Anyone have any good ideas?

 

[CaptainAl]

Please note:
Claphamsa's has graciously returned 5# of smoked wheat to the share pool.

He's on for 20# now and there's 10# for grabs.

If there are #5 or 10# of Smoked Wheat up for grabs I will jump on it.

Thanks Gents!

 

[claphamsa]

Ive started a monster!!!!!

below is what i intend to do it.

if we oversubscribe on the wheat you can back me down to 15, but thats as low as i go. the reality is, everyone will brew this beer, and well have 2-3 bags a year going through the buy! which is great.

http://www.northernbrewer.com/connect/2012/04/notes-on-a-brewday-weyermann-g/

 

[CaptainAl]

Ive started a monster!!!!!

below is what i intend to do it.

if we oversubscribe on the wheat you can back me down to 15, but thats as low as i go. the reality is, everyone will brew this beer, and well have 2-3 bags a year going through the buy! which is great.

http://www.northernbrewer.com/connect/2012/04/notes-on-a-brewday-weyermann-g/

Sorry....no need to back yours down. I brain farted and thought we were still trying to close #7 and thought I would grab it up.

If it works out that there are a few lbs left I would be happy to take it for a beer I have on deck. If not I can wait for the next round......unless we have 2 sacks to split this round since it just started

 

[masonsjax]

Here's my yeast reuse process:
I buy a vial of yeast, make a starter and make a beer. After kegging I dump some of the yeast cake into a mason jar and put it in the fridge for later. I dump some of the yeast cake down the sink if there's still too much in the carboy. Then I put fresh wort on the remaining yeast cake. I make about 10 batches altogether (sometimes less if I tire of that strain), dumping out some of the excess yeast each time. After the last batch I clean the carboy thoroughly so it's ready for the next series. When I'm ready to start a new series, I grab my harvested yeast from the first batch out of the fridge, make a starter and repeat the process. If I don't get around to using the harvested yeast within 8-12 months or so, I will decant the old beer and put some fresh wort in the jar. By harvesting from the first batch of each series, I can squeeze the maximum number of batches out of one vial before I feel like I'm pushing the generational limits and buy new yeast. I don't think I've ever bought the same yeast twice.

 

[IslandLizard]

I'll take some of that smoked wheat before it's gone too:

5# smoked wheat

I'm not sure what I'll do with it yet though. Anyone have any good ideas?

You got 5# of smoked wheat.

Correction:

Sorry....no need to back yours down. I brain farted and thought we were still trying to close #7 and thought I would grab it up.

If it works out that there are a few lbs left I would be happy to take it for a beer I have on deck. If not I can wait for the next round......unless we have 2 sacks to split this round since it just started

You got the last 5#. Smoked wheat got eh... smoked.

 

[reddskinnfan]

Here's my yeast reuse process:
I buy a vial of yeast, make a starter and make a beer. After kegging I dump some of the yeast cake into a mason jar and put it in the fridge for later. I dump some of the yeast cake down the sink if there's still too much in the carboy. Then I put fresh wort on the remaining yeast cake. I make about 10 batches altogether (sometimes less if I tire of that strain), dumping out some of the excess yeast each time. After the last batch I clean the carboy thoroughly so it's ready for the next series. When I'm ready to start a new series, I grab my harvested yeast from the first batch out of the fridge, make a starter and repeat the process. If I don't get around to using the harvested yeast within 8-12 months or so, I will decant the old beer and put some fresh wort in the jar. By harvesting from the first batch of each series, I can squeeze the maximum number of batches out of one vial before I feel like I'm pushing the generational limits and buy new yeast. I don't think I've ever bought the same yeast twice.

Great process!

 

[ovenfreshbread]

Ive started a monster!!!!!

below is what i intend to do it.

if we oversubscribe on the wheat you can back me down to 15, but thats as low as i go. the reality is, everyone will brew this beer, and well have 2-3 bags a year going through the buy! which is great.

http://www.northernbrewer.com/connect/2012/04/notes-on-a-brewday-weyermann-g/

This sounds interesting. Now I wish I had gotten more, but I think it might be spoken for. I don't have the new link yet, so I'm not sure.

Edited to add that I see it is spoken for--didn't make it to the bottom of the page before posting.

 

[rpfuror]

2 x RAH1001 Rahr Standard 6-Row 50 lb

 

[atjsparty]

I'll jump on 10 lbs of the Weyermann® Vienna 25 Kg (55 Lb.) WEY1016 split.
There seems enough interest and I made a great Smoked English Pale using the Copper Fox smoked malts sold at the 3 Stars Brewshop, I'll open a 2nd Smoked Wheat split: Weyermann® Oak Smoked Wheat 25 Kg (55 Lb.) WEY1074. I'll take 10 lbs.

I'll have more bags to order as we move into early April, and when I have more time to inventory what I have and what I'll need. Might be a quick turn on this order!
Prepping a 10 gallon Ginger Saison and 10 gallon Citra IPA brew on Friday for inaugrual March Madness/4th Anniversay of Brewing Day.

 

[reddskinnfan]

Hell, put me down for 5# of the Smoked Wheat too. I am brewing "outside the box" lately, anyway.

Sent from my SAMSUNG-SGH-I337 using Home Brew mobile app

 

[IslandLizard]

2 x RAH1001 Rahr Standard 6-Row 50 lb

Added.

I'll jump on 10 lbs of the Weyermann® Vienna 25 Kg (55 Lb.) WEY1016 split.
There seems enough interest and I made a great Smoked English Pale using the Copper Fox smoked malts sold at the 3 Stars Brewshop, I'll open a 2nd Smoked Wheat split: Weyermann® Oak Smoked Wheat 25 Kg (55 Lb.) WEY1074. I'll take 10 lbs.

I'll have more bags to order as we move into early April, and when I have more time to inventory what I have and what I'll need. Might be a quick turn on this order!
Prepping a 10 gallon Ginger Saison and 10 gallon Citra IPA brew on Friday for inaugrual March Madness/4th Anniversay of Brewing Day.

Added 10# Vienna + 10# of your own split of Smoked Wheat

Ginger Saison sounds nice!

Hell, put me down for 5# of the Smoked Wheat too. I am brewing "outside the box" lately, anyway.

Sent from my SAMSUNG-SGH-I337 using Home Brew mobile app

Added.

 

[IslandLizard]

This sounds interesting. Now I wish I had gotten more, but I think it might be spoken for. I don't have the new link yet, so I'm not sure.

Edited to add that I see it is spoken for--didn't make it to the bottom of the page before posting.

atjsparty just opened a second smoked wheat split. Here's your chance to add some.

 

[shoshin]

Here's my yeast reuse process:
I buy a vial of yeast, make a starter and make a beer. After kegging I dump some of the yeast cake into a mason jar and put it in the fridge for later. I dump some of the yeast cake down the sink if there's still too much in the carboy. Then I put fresh wort on the remaining yeast cake. I make about 10 batches altogether (sometimes less if I tire of that strain), dumping out some of the excess yeast each time. After the last batch I clean the carboy thoroughly so it's ready for the next series. When I'm ready to start a new series, I grab my harvested yeast from the first batch out of the fridge, make a starter and repeat the process. If I don't get around to using the harvested yeast within 8-12 months or so, I will decant the old beer and put some fresh wort in the jar. By harvesting from the first batch of each series, I can squeeze the maximum number of batches out of one vial before I feel like I'm pushing the generational limits and buy new yeast. I don't think I've ever bought the same yeast twice.

fwiw, I have moved to the method of making a larger starter than necessary from the vial, and saving some of the starter to kick off future runs, but other than that I'm with you on this process and can attest to its freakin awesomeness!

 

[ovenfreshbread]

atjsparty just opened a second smoked wheat split. Here's your chance to add some.

Whew, that was convenient. I'll take it.

5# smoked wheat on this split too.

 

[shoshin]

I'll jump on 10 lbs of the Weyermann® Vienna 25 Kg (55 Lb.) WEY1016 split.
There seems enough interest and I made a great Smoked English Pale using the Copper Fox smoked malts sold at the 3 Stars Brewshop, I'll open a 2nd Smoked Wheat split: Weyermann® Oak Smoked Wheat 25 Kg (55 Lb.) WEY1074. I'll take 10 lbs.

I'll have more bags to order as we move into early April, and when I have more time to inventory what I have and what I'll need. Might be a quick turn on this order!
Prepping a 10 gallon Ginger Saison and 10 gallon Citra IPA brew on Friday for inaugrual March Madness/4th Anniversay of Brewing Day.

I'll take 5# of the new smoked wheat split!

 

[IslandLizard]

Whew, that was convenient. I'll take it.

5# smoked wheat on this split too.

I'll take 5# of the new smoked wheat split!

5# added for each of you.

30# of smoked wheat left.

 

[IslandLizard]

Here's my yeast reuse process:
I buy a vial of yeast, make a starter and make a beer. After kegging I dump some of the yeast cake into a mason jar and put it in the fridge for later. I dump some of the yeast cake down the sink if there's still too much in the carboy. Then I put fresh wort on the remaining yeast cake. I make about 10 batches altogether (sometimes less if I tire of that strain), dumping out some of the excess yeast each time. After the last batch I clean the carboy thoroughly so it's ready for the next series. When I'm ready to start a new series, I grab my harvested yeast from the first batch out of the fridge, make a starter and repeat the process. If I don't get around to using the harvested yeast within 8-12 months or so, I will decant the old beer and put some fresh wort in the jar. By harvesting from the first batch of each series, I can squeeze the maximum number of batches out of one vial before I feel like I'm pushing the generational limits and buy new yeast. I don't think I've ever bought the same yeast twice.

Excellent workflow, great suggestions!
I never did, but I really like the ease of not having to clean the carboy in between batches. With good sanitation practices there really is no reason the risk of infections increases. :rockin:

Most recommendations for reusing yeast advice us to limit it to 4 generations, and not after a high gravity one. This to prevent significant changes in character through inherent yeast mutations. Now we all know what commercial breweries do, so it may all just be a fairy tale, or something to do with homebrew vs. commercial scale. Also NOT stressing the yeast from the get go will help to keep the population happy, and maybe that's where we can get more reuse out of a single batch, and keep regenerating. Interesting.

fwiw, I have moved to the method of making a larger starter than necessary from the vial, and saving some of the starter to kick off future runs, but other than that I'm with you on this process and can attest to its freakin awesomeness!

I've read about that being the preferred method as you can keep first generation yeast in stock, virtually forever. Each time you make a starter you store part of it. I've been doing that. It does take up a lot of fridge space with all those half pint jars though. Not into freezing yet.

 

[IslandLizard]

Sorry....no need to back yours down. I brain farted and thought we were still trying to close #7 and thought I would grab it up.

If it works out that there are a few lbs left I would be happy to take it for a beer I have on deck. If not I can wait for the next round......unless we have 2 sacks to split this round since it just started

We put you on for 5# earlier, that was the intention, right?
There is now a 2nd split of smoked wheat (atjsparty) so you can add more. According to claphamsa the smoke is light so you need to use a fairly large amount depending on the desired effect, and as much as 80-100% in some recipes.

 

[CaptainAl]

I will take 10lbs of the smoked if it's available.


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