Took another gravity reading today, starter really, REALLY worked. It is now at 1.005. So:
1.080 – 1.005 = 0.075 then 0.075 x 131 = 9.825% as of today. I am going to take another reading this weekend. I think is is close, I hope it is done. I can only read from 1.000 to 1.070. I guesses at the 1.080…
Month: March 2013
In the beginning, there was a Pecan Tree
I contacted the folks I got the pecan log from.They are nice enough to share some photos and a GREAT story on how this almost 100 year old pecan tree became the log that we struggled to get into my trailer.
In their own words:
Shop Dust Collector – Harbor Freight 2HP Collector
Zero Clearance Porter Cable Table Saw Inserts
Bowl Blanks Part 4 – Sealing the ends
Last night I went ahead and put 1 coat of Anchor seal on the edges of the blanks. I put the second coat on this morning. I must have done a good job on the first coat, the second coat beaded up quite a bit.
So far I am pretty happy with Anchor Seal. I still have a little left in the quart I purchased. I put 3 coats on both ends of the log and I am on the second coat of the blanks. I got it for $16.00, it is a bit more than the Latex Exterior paint I saw at WalMart. The only slight concern I have is the heat, I dont think it will be an issue but I will let you know.
Kegerator Build
Bowl Blanks Part 3 – The Borax treatment
To protect my freshly cut pecan bowl blanks and other blanks that are not bowls from bugs, I created a Borax solution loosely based on this article. I created a mixture of 1 pound 14 ounces 20 Mule Team Borax and 3 gallons of warm water.
I then dipped the blanks in the solution, pulled them out and let the excess drip back into the bucket.
Homebrew Yeast starter
-
Make sure everything is clean to the eye. Then clean and sanitize using your normal sanitizer the way you normally would.
-
Bring 3 cups (720ml) of water to a boil and turn off heat.
-
Add 1/8 tsp of yeast nutrient, either Fermax or Wyeast
-
Add light Dry Malt Extract (DME), 3oz (approximately ½ cup) Or 3 table spoons of the malt extract you are going to use for batch. Stir until everything is dissolved. Return the solution to a boil approx 15 minutes.
-
Careful not to burn yourself, remove the solution from the heat and pour into the 1000ml Erlenmeyer flask. Imerse the flask into an ice bath and cool to approximately 70 degrees, about 10-15 minutes.
-
Prepare you yeast
-
White Labs: Shake the yeast container to breakup the solid yeast bed. Open the container.
-
Wyeast: Open the shake and then open the packet.
-
Dry Yeast: Prepare using the instructions on the packet.
-
-
Pitch the yeast into the room temperature water/malt mix in your flask.
-
Swirl the mixture aerating it well.
-
Fill your sanitized air lock with water or vodka.
-
Put the sanitized air lock and stopper in the mouth.
-
Allow the mixture to set in a dark place at room temperature.
-
Your airlock should start bubbling in about 12 hours. Fermentation has started.
-
When fermentation is evident, the yeast starter is ready.
-
Pitch the yeast starter as you normally would when you brew. Remember to swirl the yeast mixture in the flask very well to re suspend all the yeast from the bottom of the flask.
Honey Starter (For all meads):
-
Make sure everything is clean to the eye. Then clean and sanitize using your normal sanitizer the way you normally would.
-
Warm 3 cups (720ml) of water and turn off heat.
-
Add 1/4 tsp of yeast nutrient, either Fermax or Wyeast
-
Add 1 cup of honey from the batch you are going to brew. Stir until everything is dissolved.
-
Careful not to burn yourself, remove the solution from the heat and pour into the 1000ml Erlenmeyer flask. Imerse the flask into an ice bath and cool to approximately 70 degrees, about 10-15 minutes.
-
Prepare you yeast
-
White Labs: Shake the yeast container to breakup the solid yeast bed. Open the container.
-
Wyeast: Open the shake and then open the packet.
-
Dry Yeast: Prepare using the instructions on the packet.
-
-
Pitch the yeast into the room temperature water/honey mix in your flask.
-
Swirl the mixture aerating it well.
-
Fill your sanitized air lock with water or vodka.
-
Put the sanitized air lock and stopper in the mouth.
-
Allow the mixture to set in a dark place at room temperature.
-
Your airlock should start bubbling in about 24 – 48 hours. Fermentation has started.
-
When fermentation is evident, the yeast starter is ready.
-
Pitch the yeast starter as you normally would when you brew. Remember to swirl the yeast mixture in the flask very well to re suspend all the yeast from the bottom of the flask.