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Recent content by Zephyr259

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  1. Zephyr259

    Yeast per litre

    A rule of thumb for beer is 750 million cells per ml per degree Plato. I use this calculator for pitch rates. This is for liquid yeast, dried yeast tends to tell you how many sachet will be needed, normally one. Not sure about wine and cider, in the past I've just done what the packet of yeast...
  2. Zephyr259

    Reiterated Mash Imperial Stout

    That's why I'm making 15L, I was going to do 10L but that would probably have escaped the 12L spiedel so I did 15L and used the 30L conical. Cool, I remember Dad of Jon always said he liked then fresh then decently aged as he didn't like the taste of the middle phase, think he foudn them...
  3. Zephyr259

    Reiterated Mash Imperial Stout

    6.7kg grain, + 500g "invert syrup" blend. 15 L at 1.103 OG in the fermenter, there was 2L dead volume in the grain father afterwards so I technically made 17L of wort.
  4. Zephyr259

    Reiterated Mash Imperial Stout

    Good to know, this yeast is good for 12% so it should have some legs left in it and the fermentation seems to have gone like clockwork. Wonder how long it's gonna take to condition...
  5. Zephyr259

    Reiterated Mash Imperial Stout

    Sorry, I now realise I wasn't very clear there, I always use the Brewer's Friend priming calculator; I was more wondering if I should pitch some fresh yeast. At least my new stir plate isn't wired through the fridge so I could set it up to grow up some fresh yeast for priming and brewing my next...
  6. Zephyr259

    Reiterated Mash Imperial Stout

    Another test and down another point to 1.027 so going to leave it another couple of days, don't want to risk it not being finished after my recent bitter volcanoes. Any thoughts on what I should do for bottle conditioning? I was thinking about 2 vols of CO2 which is where I like my stouts...
  7. Zephyr259

    Frasier fans.

    Its the giant fireball of a flambee that I always liked in that one. Oh, and people thinking of "big soufflé" when they think of Niles.
  8. Zephyr259

    Wohhh baby !!!

    The guys I know who have been sent over say that they're not confined to the hotel and we're going out and about in the city as normal. Maybe different companies have different rules though. Good luck.
  9. Zephyr259

    Wohhh baby !!!

    Cool, although the quarantining over there is a bit rough I believe.
  10. Zephyr259

    Frasier fans.

    Wow, is it 17 years since Fraiser ended? I never saw the final couple of seasons after watching it almost every night on the comedy channel in my youth. Continuing the story could be good so long as they do it properly and aren't just after a cash grab of returning to something previously popular.
  11. Zephyr259

    Wohhh baby !!!

    Good ferment going there, what do you do offshore? I'm a mud engineer.
  12. Zephyr259

    Just a quick question guy's

    Cool, I'd go with @lupinehorror's advice then. Once the beer's gone quiet check the gravity, then again 2 -3 days later and if they're the same add hops and bottle a couple of days later. Should land about days 10 and 14. The yeast it left on the lid and sides wasn't in suspension anyway and...
  13. Zephyr259

    Just a quick question guy's

    Just leave it be, you've passed high krasusen now (the super bubbly phase) and the yeast is slowing down, that's perfectly normal. Most of my beers will slow down around day 4 and often go quiet by day 6 or 7. I helped a friend make that beer a couple of years ago, when does it say to add the...
  14. Zephyr259

    Just say "no" to yeast rinsing (a.k.a. yeast washing in amatuer brewer terms)

    All very true points, I think at homebrew level we'd have to measure things like lag times and how close the main batch gets to it's limit of attenuation via a fast ferment test, but it's not as straightforward a thing to provide evidence for as other things. The Yeast book is a good read, I've...
  15. Zephyr259

    Just say "no" to yeast rinsing (a.k.a. yeast washing in amatuer brewer terms)

    If someone was just starting out and wanted to use liquid yeast instead of dried then I'd suggest they try your method since it doesn't require kit beyond a demijohn, I may give it a try as it would be a simple way to go from collected slurry from a batch to a pitch for the next one. Despite...
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