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Message
re: Homebrewing: In-Process Thread
Posted on 12/21/15 at 10:15 am to I_heart_beer
Posted on 12/21/15 at 10:15 am to I_heart_beer
quote:
I want to say I saw that the new packages were still 100 billion cells.
Yeah, i googled, and found a post somewhere about the new pure pitch was 1-5% more cells than previous, and that the yeast lasts 1 to 2 months longer.
0
Posted on 12/21/15 at 10:58 am to BugAC
quote:
I don't get it.
I don't either. The concern that scissors will somehow infect beer is kind of funny. Unless you've been cutting apart raw chicken immediately prior to opening the yeast packet, you'll be OK. Have you ever used dry yeast? How did you open those packets?
Posted on 12/21/15 at 11:02 am to BMoney
quote:
The concern that scissors will somehow infect beer is kind of funny.
I always spray some star san on my scissors before using them to open yeast.
Posted on 12/21/15 at 11:55 am to Zappas Stache
Has anyone checked out the new Yeast Vault at White Labs? It is basically crowd sourcing for new yeast blends. Interesting concept. Yeast Vault
Posted on 12/21/15 at 2:51 pm to BottomlandBrew
No idea about the ball lock QDs.
Apparently they're serviceable so I'd get to tearing them apart and replacing things.
Apparently they're serviceable so I'd get to tearing them apart and replacing things.
Posted on 12/21/15 at 3:29 pm to BottomlandBrew
I've had problems with getting QDs on after taking apart a few kegs for cleaning and mixing up the poppets. Maybe try a different spring or poppet.
Posted on 12/21/15 at 8:15 pm to I_heart_beer
You were pretty close. I had taken apart all my kegs and cleaned them a couple months back. I guess this one got put back together without the screw in the poppet. Lord only knows where that thing went. On the plus side, I had an extra one on a decommissioned keg. I'm back in business and don't have to transfer this beer to another keg. 
Posted on 12/22/15 at 8:21 am to BottomlandBrew
So a quick question. Brewing in a few minutes and getting my water adjustments calculated. I'm using brewersfriend and i'm adjusting for ph. So, according to the calculator, it states i need 2 tsp of phosph acid if using in mash only. If i deselect the mash only, it states 4 tsp. I would think i would want to acidify both the mash water and sparge water. So am i safe to assume 2 tsp of ph acid in mash and 2 tsp in sparge water?
Below is my water profile link
LINK
Below is my water profile link
LINK
Posted on 12/22/15 at 8:49 am to BugAC
I am in no way an expert on this subject. However, what would acidifying the sparge water accomplish? You are adding acid to the mash to drop the mash pH down to the 5.2-5.4 range, mainly to provide an environment to convert the starches. Once that happens though you do not need more acid.
Water salts are a different discussion. I add salts to both waters.
Water salts are a different discussion. I add salts to both waters.
Posted on 12/22/15 at 8:53 am to Fratastic423
Yeah I add salts to both too.
But yeah, I didn't know of the sparge might have done any additional conversions or if it was strictly more of a washing of the grains thing.
But what you said makes sense. Thanks
But yeah, I didn't know of the sparge might have done any additional conversions or if it was strictly more of a washing of the grains thing.
But what you said makes sense. Thanks
Posted on 12/22/15 at 9:16 am to BugAC
What are you brewing?
Posted on 12/22/15 at 9:36 am to Fratastic423
IPA, 7%
Chinook, simcoe, and Columbus hops
Chinook, simcoe, and Columbus hops
This post was edited on 12/22/15 at 9:37 am
Posted on 12/22/15 at 11:51 am to Fratastic423
Well, i forgot to acidify the mash water. Dammit. 1 hour into the mash and i remembered. So i added the acid and will let it go another 30-45 minutes.
And i can't get the damn posts off my other keg. I'm using a 3 lb. maul and a wrench to try and loosen it and the fricking thing won't budge.
And i can't get the damn posts off my other keg. I'm using a 3 lb. maul and a wrench to try and loosen it and the fricking thing won't budge.
Posted on 12/22/15 at 12:19 pm to BugAC
quote:
And i can't get the damn posts off my other keg. I'm using a 3 lb. maul and a wrench to try and loosen it and the fricking thing won't budge.
Well i'm a retard. after all that, i'm turning the wrench the wrong way. I guess i need to eat before i start drinking.
Posted on 12/22/15 at 12:43 pm to Fratastic423
quote:
However, what would acidifying the sparge water accomplish?
In theory, if you are sparging with water with a high pH (like Baton Rouge) the pH of the mash can rise above 6 and lead to tannin extraction.
That said, I've fly sparged with Baton Rouge water numerous times and have never had any issue with astringency from excessive tannin extraction.
Posted on 12/22/15 at 2:02 pm to BugAC
quote:
i'm turning the wrench the wrong way
I know how you feel.Posted on 12/22/15 at 3:00 pm to BugAC
Jesus. I would have just deleted the post.
Posted on 12/22/15 at 3:10 pm to s14suspense
Posted on 12/22/15 at 3:44 pm to LSUGrad00
I've got one keg that I've yet to be able to get a post off of it.
I'm to ashamed to list the number of ways I've tried to get it off so far.
Really just need to use an impact some time.
I'm to ashamed to list the number of ways I've tried to get it off so far.
Really just need to use an impact some time.
Posted on 12/22/15 at 3:48 pm to s14suspense
Trying turning it to the left. That works for me....
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