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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Mon Aug 29, 2022 3:35 pm Post subject: |
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Hi,
Has anyone ever used corny kegs as brite tanks?
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Tue Aug 30, 2022 10:21 pm Post subject: |
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I am wanting to add oak to my batch of RIS. I have plenty of white oak here that I use for smoking. Was wondering if I could just toast/smoke the oak cubes the next time I smoke rather than use the oven. The cubes would take on the smoke but I'm thinking that may not be a bad thing. Has anyone done anything similar to this, or have any suggestions?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Tue Sep 13, 2022 11:36 pm Post subject: |
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Hi Kal,
I am planning to bottle half of this batch. I also hope to be able to set some back for as long as it can last. My question is there a possibility the exposure to oxygen when bottling (I use a bottling bucket) affect the beer over the long term?
If so, how do you overcome it?
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Sep 13, 2022 11:53 pm Post subject: |
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nickey wrote: | My question is there a possibility the exposure to oxygen when bottling (I use a bottling bucket) affect the beer over the long term? |
Yes
nickey wrote: | If so, how do you overcome it? |
Don’t expose your beer to O2.
If you still want to bottle, do so directly from a vessel that is completely sealed without O2 exposure, has the beer precarbed, and use a counterflow bottle filler that purges bottles with CO2 first.
You can't bottle from an open bucket and expect zero O2 exposure. It just isn't possible. You can't cheat physics.
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
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Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Mon Sep 19, 2022 6:11 pm Post subject: |
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Hi,
I have read the recipe but still have to ask, wouldn't you grind the roasted barley down like it is mentioned in the Dry Irish Stout recipe?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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nickey
Joined: 07 Feb 2022 Posts: 31 Location: Kentucky
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Link Posted: Mon Sep 19, 2022 6:46 pm Post subject: |
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Hi Kal,
I need to ask about yeast. I had planned on using 6-11.5 gram packs of Safale US-05. The recommended amount was 60 grams. Just checking with the brewer's friend pitch rate calculator and it tells me I need a total of 1350 billion cells.
I am using an average of 10 billion per gram and the "Pro Brewer 1.25 pitch rate"
Am I wrong on this?
Thanks
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Mon Sep 19, 2022 7:25 pm Post subject: |
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See my MAKING A YEAST STARTER guide: https://shop.theelectricbrewery.com/pages/making-a-yeast-starter
This bolded text about dry yeast from the red warning box is relevant:
Quote: | Yeast pitch rates and starter sizes are controversial. Do what works for you, but the steps below are what we feel over the years has helped us produce extremely consistent beer with excellent quality when using liquid yeast, especially for clean tasting lagers where most yeast derived flavours are out of place.
When brewing with dry yeast (we only use Safale US-05 and Saflager W-34/70) we do not make starters but instead simply pitch the amounts listed in our recipes as dry yeast is considerably less expensive and has a much longer shelf life compared to liquid yeast. We also find that the amount of dry yeast recommended by the calculator below to be excessive. We recommend sticking to the amounts of dry yeast listed in our recipes as they've always produced excellent results. |
You can of course follow the online calculator for dry yeast too if you like, completely up to you, but all of the attenuation numbers and results I post in my recipes with dry yeast are based on the amounts I use/recommend.
Cheers!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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