HOMEBREW Digest #5931 Tue 03 April 2012

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  My podcast (Or, I'm an idiot) (Joseph M Labeck Jr)
  removing hot break/cold break material ("Mike Patient")
  Thank you (David Root)

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---------------------------------------------------------------------- Date: Mon, 02 Apr 2012 23:37:01 -0400 From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws> Subject: My podcast (Or, I'm an idiot) Sorry everybody! I just discovered I mistyped the URL for my podcast. Try this: http://blogtalkradio.com/youmakewhat Return to table of contents
Date: Tue, 3 Apr 2012 11:20:04 -0400 From: "Mike Patient" <mpatient at rta.biz> Subject: removing hot break/cold break material In a recent post David mentioning not carrying over hot break material (he also mention Cold is OK). I've heard this from a few places. What is everyone else doing? Some people I know throw hops and all into the fermenter, I personally use a funnel wit ha filter on it, albeit not a very fine one. What are some techniques used out there to separate these materials? Mike Return to table of contents
Date: Tue, 3 Apr 2012 17:16:15 -0700 (PDT) From: David Root <david_root2000 at yahoo.com> Subject: Thank you Thank all for the answer to my no chill question. I have been doing it for about 10 or so batches. Life changes, I am using extract and specialty grains for now, but again brewing 10 gallons at a time. I used to open ferment in a 1/2 sanky. My problem now is I can not move the beer. Too heavy for one person, so I went to the 7 gallon conical. Some times I would put 1/2 the batch in the fermenter and 5 gallons in a plastic jug (hot) to be fermented when the first half was done. It gave me a warm fuzzy feeling putting almost boiling liquid in the fermenter. It HAD to be sanitary. That part has proven out true, but I had no problems open fermenting either. Before I used only a 2 litre starter of 1007 yeast and drew the beer out from under the yeast cake after 6 days at 68*f. I did this from the early 90s until a couple years ago. All beer goes in to corny kegs and is force carbonated. Now I use dry fermentes S04 and S05. One package per fermenter. I draw stuff off the bottom every few days and the beer stays in the fermenter for 2 or 3 weeks. Now that I have 2 fermenters, I can split a batch using S05 and 1056 from a 1 liter starter. I use 02 when using liquid yeast. I do not use it for the dry yeast, although I could. Next time I make a pale ale, I will split chill and no chill with the same yeast. Thanks for the quick professional answers. Good to see the digest active. David Return to table of contents
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