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Just took a sample of my Northern Brewer all grain Kolsch kit. It's going to be awesome. Going to give it another week of fermentation (it's at 2 now) and bottle it.
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Oct 26, 2012 23:57
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fullroundaction posted:Quick question: due to mistakes and circumstances out of my control I have active yeast smackpacks that I need to use right away but don't really have the time before I go on vacation. I can brew both batches tonight but I'm not going to be able to pitch one of the yeasts until Sunday so I have time to get a starter going (it's a highgrav). It probably too late to help you, but thought I'd chime in. As others said you should just those activated but unopened yeast packs in the fridge. Indefinitely. If you're brewing within a couple days I would just pitch the yeast in the smaller brew and make the started for your big beer, as planned. I use washed yeast that in some cases is a year or more old with no issues. Yeast goes dormant when there's nothing to eat. As far as leaving wort over the weekend, the Australians throw the kettle lid on after brew is done and let it cool naturally. I would also probably cover the lid to kettle seal with aluminum foil to prevent stuff drifting in. I have pitched yeast up to 40 hours after brewing and a few times after 20 hours before I got my chiller. Due to my small chiller it still takes me at least a couple hours to get wort cool enough to pitch. drat you 78* groundwater! tl;dr the yeast will be fine, the wort will probably also be fine. Nice to see this thread so active. 
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Oct 27, 2012 05:34
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Jo3sh posted:Is your bottle in the fridge? If so, that gauge is effectively telling you that you have some gas. How much is a mystery, but you have some. Ding ding. I clearly seem to have forgotten the chapter on gases from high school chemistry.
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Oct 27, 2012 05:38
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Thanks for all the feedback guys. We decided to brew the Gose and Mead tonight and get the starter going for our Saison which we will brew Sunday (right before we leave on vacation). As long as the lacto I pitched into the Gose is active this weekend and we have no messy blowoffs life will be good. Next time I'll know not to panic about popped liquid yeast e: Bonus spice blend pic: http://i.imgur.com/nzHOv.jpg We have no idea what we are doing but we sure shoved a lot of crap into that bag :party: fullroundaction fucked around with this message at 06:13 on Oct 27, 2012 |
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Oct 27, 2012 06:06
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kitten smoothie posted:Ding ding. I clearly seem to have forgotten the chapter on gases from high school chemistry. It is high school chemistry, but it's easy to forget when the second dial is put on the tank like it's something meaningful rather than just a binary "is the cylinder empty yet" indicator.
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Oct 27, 2012 10:28
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You could weigh the bottle empty to get a tare weight and then just weigh the tank to see how much gas you have.
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Oct 27, 2012 13:36
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Docjowles posted:I think the smack pack thingy is like a tiny starter, basically a small amount of sugar and yeast nutrient. It gets the yeast active so your ferment starts slightly faster, but you aren't going to see any appreciable increase in cell count the way you would with a full-size starter--which is the real point of making a starter, IMO. Yeah, first cell division happens at roughly 8 hours +/- depending on yeast strain. Also, there is not enough nutrients to allow for starter activity in a smack pack. It's more of a guarantee that your yeast is still alive and kicking if the pack swells, however.
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Oct 27, 2012 14:26
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fullroundaction posted:e: Bonus spice blend pic: http://i.imgur.com/nzHOv.jpg Is that for the Gose? I see star anise, cloves, but what are the crystalline things? Candied ginger?
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Oct 27, 2012 17:26
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Looks like raisins to me.
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Oct 27, 2012 17:28
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Galler posted:Looks like raisins to me. Ahh, that they do.
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Oct 27, 2012 20:22
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Got my caps from Bottlemark and they look great
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Oct 27, 2012 20:37
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Wow that really does look fantastic. Nice logo too! I like the idea of keeping everything on the bottle cap so that you don't have to clean anything.
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Oct 27, 2012 21:05
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In theory I just pick the cylinder up every once in a while. But usually I just run out of gas at an inappropriate time.
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Oct 27, 2012 23:55
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Beer4TheBeerGod posted:Wow that really does look fantastic. Nice logo too! I like the idea of keeping everything on the bottle cap so that you don't have to clean anything. Yup, super easy and cheap too. 
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Oct 28, 2012 00:52
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Jacobey000 posted:Yup, super easy and cheap too. Where do I get labels like that? That is infinitely better than the labels I use on the side of my bottles that tend to come off at the drop of a hat, and I want these on all my bottles from now on.
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Oct 28, 2012 04:58
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I know this is more of a beer thread but if there is anyone familiar with wine making, I somehow accidently left my packet of melolactic culture in a supply bag for a month with out refrigeration, which was for the most part was at 68 degrees fahrenheit. The shelf life is six months refrigerated but I have no idea how critical the refrigeration is. Would it still keep for a month in that temp?
Vira fucked around with this message at 05:34 on Oct 28, 2012 |
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Oct 28, 2012 05:31
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I have zero wine experience, and recognize nothing there beyond "..lacto culture" but I'd guess some of it I still alive, you could try throwing together a starter to get The viable cells up to a decent number?
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Oct 28, 2012 05:46
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crazyfish posted:Where do I get labels like that? That is infinitely better than the labels I use on the side of my bottles that tend to come off at the drop of a hat, and I want these on all my bottles from now on. mewse posted:Got my caps from Bottlemark and they look great Jacobey000 posted:Yup, super easy and cheap too. Going to guess Bottlemark.
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Oct 28, 2012 06:16
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Galler posted:Going to guess Bottlemark. Bottlemark did my printed caps, the "biere de chateau picard" caps were done with small applied labels
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Oct 28, 2012 08:07
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crazyfish posted:Where do I get labels like that? That is infinitely better than the labels I use on the side of my bottles that tend to come off at the drop of a hat, and I want these on all my bottles from now on. mewse posted:Bottlemark did my printed caps, the "biere de chateau picard" caps were done with small applied labels Correct, they are the .75" round form OnlineLabels.com When you order a pack, they provide a label maker on their website that is basically the only way to get 'good' results. When you account goes to the 'free' version the only difference is it prints a 'buy this you dumb butt' on the bottom two rows. I ordered 250 sheets, and there is 108 per sheet. I couldn't care less if I don't erk out all of them. Yeah, sorry - I should have said something about 'labeling the cap' is x1000 easier.
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Oct 28, 2012 11:55
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Jacobey000 posted:Correct, they are the .75" round form OnlineLabels.com
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Oct 28, 2012 13:42
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CapnBry posted:Staples also carries 3/4" round Avery labels in any color you want (unless you want white) if you're more into do-it-yourself. This is what I generally use, there's a word template for them and they come in sheets of 24 so it's really convenient. I get them in white from Amazon.
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Oct 28, 2012 13:49
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You can also look at a 3/4" hole punch and a sticker maker from a craft store. I am also tempted to try embossing bottle caps with my wife's kit. All it takes is a stamp, embossing powder, and a heat gun.
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Oct 28, 2012 14:50
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 Round label crew checking in.
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Oct 28, 2012 16:22
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I just sharpie the cap with some initials and maybe a batch number.  If I ever end up doing something I want to look nice then I'll try out those Grogtags.
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Oct 28, 2012 18:12
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Making cider today, and i forgot to pick up any yeast nutrient when I was at the shop. Think it will be okay?
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Oct 28, 2012 19:50
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Mr. Wiggles posted:Making cider today, and i forgot to pick up any yeast nutrient when I was at the shop. Think it will be okay? It'll be just fine; I've made cider several times without nutrient.
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Oct 28, 2012 20:20
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You can add it the next day or two after pitching too.
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Oct 28, 2012 21:38
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My first brew in a bag tastes really great. It's like a good American Pale, verging on IPA. There is a little bit of residual sweetness I do not like on the finish, however. The grain bill was as such (this was a 2.5 gallon batch): 6 lbs 2 row 8 oz crystal 20 4 oz carapils Is this sweetness from the Carapils? Or could it be because my mash temp was on the higher end? (Mashed at 158). Planning on brewing it again and mashing a little lower but wondering if I should change up the percents a little bit.
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Oct 28, 2012 23:50
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global tetrahedron posted:My first brew in a bag tastes really great. It's like a good American Pale, verging on IPA. There is a little bit of residual sweetness I do not like on the finish, however. The grain bill was as such (this was a 2.5 gallon batch): I mash around 149-151 for IPAs and 152 for pale ales. What was your FG?
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Oct 29, 2012 00:16
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Club brew day today. I made a 'farmhouse brown' that came out with a pretty dang nice wort. Hit my OG on the nose even though my mash was off a touch cool and my sparge was effed up.
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Oct 29, 2012 00:16
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Jacobey000 posted:Club brew day today. I made a 'farmhouse brown' that came out with a pretty dang nice wort. Hit my OG on the nose even though my mash was off a touch cool and my sparge was effed up. Neat, what yeast did you use?
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Oct 29, 2012 00:23
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I was thinking of using star anise extract in a beer. Ingredients of it are alcohol (68%), water, and oil of anise. I'm testing it out in other bottled beers to figure out how much would go into a 5-gallon batch, but beyond that, I was wonder if I should add it in the mash, the boil, post-boil, or when I go to keg. I'd love to hear from those of you who've used oil extracts in their beers.
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Oct 29, 2012 01:19
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tesilential posted:I mash around 149-151 for IPAs and 152 for pale ales. What was your FG? 1.012? I suppose that means that flavor wasn't the mash temp then? I heard that high mash temps lead to high FGs. Is this erroneous?
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Oct 29, 2012 01:21
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CapnBry posted:Staples also carries 3/4" round Avery labels in any color you want (unless you want white) if you're more into do-it-yourself. Does anyone know offhand whether I can use standard caps with 500mL Hacker-Pschorr bottles?
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Oct 29, 2012 02:47
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If I recall Avery lets you upload designs on their website for all of their label templates. I've had much greater success using their tool to generate sheets than trying to do it in Word/OOo.
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Oct 29, 2012 03:15
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fullroundaction posted:If I recall Avery lets you upload designs on their website for all of their label templates. I've had much greater success using their tool to generate sheets than trying to do it in Word/OOo.
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Oct 29, 2012 04:33
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Galler posted:Going to guess Bottlemark. One more "yay Bottlemark" response to throw in, too. It was a little spendy (I paid like $30 for 200 caps) but considering I was having a photograph printed on bottlecaps for a special brew I wanted to give out, it didn't really sting that much. They turned the order around in a reasonable amount of time, too.
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Oct 29, 2012 07:16
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global tetrahedron posted:1.012? I suppose that means that flavor wasn't the mash temp then? I heard that high mash temps lead to high FGs. Is this erroneous? No, you're right, higher mash temp generally leads to higher finishing gravity and a fuller body. The crystal malt is probably responsible for most of your sweetness. I wouldn't use more than 8oz in a full 5 gallon batch for a pale ale, let alone 2.5 gallon.
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Oct 29, 2012 16:31
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Docjowles posted:No, you're right, higher mash temp generally leads to higher finishing gravity and a fuller body. Ah, gotcha. Doesn't taste bad, just doesn't taste like what I was going for. I'll try mashing lower and using like 4 oz of Crystal next time, then.
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Oct 29, 2012 16:48
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