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kedogn

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  1. Thanks
    kedogn got a reaction from Mic Todd in New (essential?) Equipment   
    Haven’t for over 8.5 years. We do 35 or 60 gallon batches.   I get your point though, smaller amount used, yeah?  Sanitize your tube, toss it back in.  Personally, I trust a hydrometer more than refractometer. Of the places I’ve got to help brew at or been able to pick their brewer’s brains, I can’t tell you who last told me they use the later of the 2. It’s been that long honestly.  However,  I could tell you the Ducks suck (ouch!) but much like what tool to use, it’s something you have to decide on for yourself. I can only tell you from my experience and btw,  it was Oklahoma’s football! #WorstCallEver!   
  2. Like
    kedogn reacted to Cato in New (essential?) Equipment   
    If it is the MB hydrometer, yes that would be the sampling tube and stand. Takes about 2/3 fill in that tube to get her floating.
  3. Like
    kedogn got a reaction from RickBeer in New (essential?) Equipment   
    While I wouldn’t call us “sophisticated” I will say we use a hydrometer and my refractometer sits in its box collecting dust and has for a couple years or so. 
  4. Like
    kedogn got a reaction from RickBeer in New (essential?) Equipment   
    While I wouldn’t call us “sophisticated” I will say we use a hydrometer and my refractometer sits in its box collecting dust and has for a couple years or so. 
  5. Like
    kedogn reacted to Cato in New (essential?) Equipment   
    MB has a very inexpensive single scale hydrometer that tells you all you need to know for OG and FG. I sanitize the hydrometer in the sampling tube to take the OG so I can return it to the LBK before I pitch. FG I take before bottling and take a taste sip of the sample as well as record the reading and save the rest in a glass to sip on at lunch after bottling and clean up is done.
  6. Like
    kedogn reacted to RickBeer in New (essential?) Equipment   
    Using a refractometer for measuring OG is fine.  Once alcohol starts being produced, the readings are not accurate.  While there are calculators to try and approximate what the reading should be, you'll find that at the most sophisticated brewing operations they simply use a hydrometer.  They may take OG readings with a refractometer.  
  7. Like
    kedogn reacted to RickC1970 in newbie here   
    I should be getting my Mr. Beer kit tomorrow. I look forward to getting started. My plan is to brew with the Mr. Beer kits till i am consistently making good beer and then maybe venture off with better equipment and start experimenting a little. Any ideas for a gallon container for when i sanitize the bottles...I was thinking about something with a spigot on it.
  8. Like
    kedogn reacted to Shrike in Cigars and Craft Beer   
    Here's a whole thread on cigars.
     
    Here's my setup
     
    As far as beverages with cigars go, I usually stick with whisky.  That's mainly because it's hot here most of the year; I don't like my beer getting warm while on the patio.  Once it cools down a bit I'll start off with a beer with my smokes.  With the powerhouse cigars and strong Maduros I'll usually have a stout.  With medium-bodied ones I prefer lightly-hopped ales  or lagers.  I don't drink IPAs with my smokes (even though I love IPAs) as the strong hop component is too overpowering and I lose any nuance from the cigar.
  9. Like
    kedogn got a reaction from JoshR in Hazy IPA dry-hopping tips?   
    #WhatHeSaid!   
  10. Haha
    kedogn reacted to D Kristof in Hazy IPA dry-hopping tips?   
    I clicked "confused" because I was torn between "like" for the first part and "laugh" for the story about  Squints.
  11. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    This is not fully accurate. If there is still sugars to be eaten, then yes pitching more yeast CAN help with that.  The question needing to be asked is “why” more needs pitched?  Was it too hot during fermentation and you killed off your yeasties too soon?  Did you pitch old yeast and while you had signs of fermentation, they couldn’t complete the job?  Are you just a mad scientist that wants to get the hydro reading down to 1.000 or even below?   You need to know why you are doing it because often the kind of yeast you used originally might not be good enough for a 2nd dose.  It has been a while, but I’ve had to repitch a few times over the years. This only happened to me when using dry yeast though and before I started to calculate exactly how much was needed and had been just eyeballing it based on SG.  
     
    A buddy of mine made a 20% abv “beer” that I called “Squints” because that is what it made me do when I tried it, and he had to repitch a few times... including using champagne yeast, which is tolerant to higher abv levels than most beer yeast. 
     
    Me trying the aptly named “Squints”.  - May 2016. 

     
  12. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    This is not fully accurate. If there is still sugars to be eaten, then yes pitching more yeast CAN help with that.  The question needing to be asked is “why” more needs pitched?  Was it too hot during fermentation and you killed off your yeasties too soon?  Did you pitch old yeast and while you had signs of fermentation, they couldn’t complete the job?  Are you just a mad scientist that wants to get the hydro reading down to 1.000 or even below?   You need to know why you are doing it because often the kind of yeast you used originally might not be good enough for a 2nd dose.  It has been a while, but I’ve had to repitch a few times over the years. This only happened to me when using dry yeast though and before I started to calculate exactly how much was needed and had been just eyeballing it based on SG.  
     
    A buddy of mine made a 20% abv “beer” that I called “Squints” because that is what it made me do when I tried it, and he had to repitch a few times... including using champagne yeast, which is tolerant to higher abv levels than most beer yeast. 
     
    Me trying the aptly named “Squints”.  - May 2016. 

     
  13. Thanks
    kedogn reacted to JoshR in Hazy IPA dry-hopping tips?   
    Not to offend anyone, but I don't consider 10 Barrel a "craft brewery" because they are owned by AB Inbev and are not eligible for the "Craft Brewed" label from the American Brewers Association. I also wouldn't consider that good competition. They already "lost" when they sold out to ABI.
     
  14. Like
    kedogn got a reaction from JoshR in Hazy IPA dry-hopping tips?   
    #WhatHeSaid!
  15. Haha
    kedogn reacted to Mic Todd in Hazy IPA dry-hopping tips?   
    Yeastie Zombies.  You guys are amazing....😜
  16. Like
    kedogn reacted to Shrike in Hazy IPA dry-hopping tips?   
    You can still get some use out of it.  Next batch you brew, throw the yeast in with the water that you boil. You'll have billions of little yeast corpses in the water to serve as nutrient for the yeast you'll be pitching.
  17. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    This is not fully accurate. If there is still sugars to be eaten, then yes pitching more yeast CAN help with that.  The question needing to be asked is “why” more needs pitched?  Was it too hot during fermentation and you killed off your yeasties too soon?  Did you pitch old yeast and while you had signs of fermentation, they couldn’t complete the job?  Are you just a mad scientist that wants to get the hydro reading down to 1.000 or even below?   You need to know why you are doing it because often the kind of yeast you used originally might not be good enough for a 2nd dose.  It has been a while, but I’ve had to repitch a few times over the years. This only happened to me when using dry yeast though and before I started to calculate exactly how much was needed and had been just eyeballing it based on SG.  
     
    A buddy of mine made a 20% abv “beer” that I called “Squints” because that is what it made me do when I tried it, and he had to repitch a few times... including using champagne yeast, which is tolerant to higher abv levels than most beer yeast. 
     
    Me trying the aptly named “Squints”.  - May 2016. 

     
  18. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    I’m sorry, huh?!  I brew in a garage. At this point I am basically a Homebrewer on some serious steroids.  I don’t have a fancy closed circuit system (yet).  The biggest difference is, other than batch size, is that if the typical home brewer loses a batch it’s a bummer.  If I lose a batch, it hurts my bottom line big at this stage. So to say the risk for me is lower... well.... sorry, I couldn’t disagree with that comment anymore than I currently do.  
  19. Like
    kedogn reacted to Mic Todd in Hazy IPA dry-hopping tips?   
    One of our favorite in-state craft brewers (Bend, OR) is '10 Barrel Brewing'.  (Apocalypse IPA, etc).   When you go to 10 bbl K, you'll have good competition!
  20. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    I also do 35 gallon batches as well, so, it’s relative.  When we make that next jump, up to 10 bbl batches, we’ll use a full 500g brick at a time. Again, all relative.  
     
    I would also put the yeast in a ziplock bag. A cheap piece of mind.  
  21. Like
    kedogn reacted to Mic Todd in Hazy IPA dry-hopping tips?   
    Wow, 500 GRAMS?  lol, that makes my 11g look like peanuts.  Well, after using ~1/2  I just folded the packet tightly, clamped it with a small kitchen clamp and placed it in the fridge.  I hope that keeps it fresh and contaminate free.
  22. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    Yeah, I would. However, with dry yeast I would get it alive and active first.  It’s as easy as a cup of warm water, 2 tbsp of regular sugar and your yeast.  Let it do it’s thing and come alive and then pitch the whole thing. 
     
    Btw, yes, I would boil the water first and then cool it before adding sugar/yeast. Also, sanitize the container for the water.  
  23. Thanks
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    Just throwing this out there... I buy a 500g brick of US-05, use what we need and zip lock it shut and back into the fridge it goes until next time. No issues so far.  #KnockOnWood 
  24. Like
    kedogn got a reaction from Mic Todd in Hazy IPA dry-hopping tips?   
    This is not fully accurate. If there is still sugars to be eaten, then yes pitching more yeast CAN help with that.  The question needing to be asked is “why” more needs pitched?  Was it too hot during fermentation and you killed off your yeasties too soon?  Did you pitch old yeast and while you had signs of fermentation, they couldn’t complete the job?  Are you just a mad scientist that wants to get the hydro reading down to 1.000 or even below?   You need to know why you are doing it because often the kind of yeast you used originally might not be good enough for a 2nd dose.  It has been a while, but I’ve had to repitch a few times over the years. This only happened to me when using dry yeast though and before I started to calculate exactly how much was needed and had been just eyeballing it based on SG.  
     
    A buddy of mine made a 20% abv “beer” that I called “Squints” because that is what it made me do when I tried it, and he had to repitch a few times... including using champagne yeast, which is tolerant to higher abv levels than most beer yeast. 
     
    Me trying the aptly named “Squints”.  - May 2016. 

     
  25. Like
    kedogn reacted to Shrike in Hazy IPA dry-hopping tips?   
    Like Cato said, use the whole packet.  There's no reason to throw away perfectly viable yeast.  Put them to work belching CO2 and pissing Ethyl Alcohol!  😀
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