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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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


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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

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