1
Ingredients / dry hoping and crashing
« on: May 12, 2013, 11:04:33 am »
Can I dry hop and cold crash at the same time? What effects will it have if any on the finished product?
News: Welcome to the American Homebrewers Association Forum. Though you do not need to be a member to participate, we would love for you to join us!
Show Posts
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Pages: [1]
2
All Grain Brewing / 2 beers, 2 yeasts, same nasty sulfur smell and taste
« on: February 06, 2013, 03:50:11 pm »
Two recent beers I have made (a bavarian hefe and a wit) finished with a heavy sulfur aroma and taste. It was almost discourage from making another wit and since it is my second failed bavarian hefe I dont think I will make another soon (aside from the sulfur my bavarians have been all clove and no banana).
wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.
What is wrong? What can be done to avoid this in the future?
Thanks
wyeast 3944 and 3068 were used respectively. Fermented at 65 F with a chest freezer and johnson.
What is wrong? What can be done to avoid this in the future?
Thanks
3
All Grain Brewing / wit beer
« on: December 15, 2012, 06:38:22 pm »
Thinking about using the following recipe for a wit beer. My question is, is a step mash necessary? I am not able to heat my mash tun. if a step mash is necessary, what should be the initial water/grist ratio? What ratio should i end at?
Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Ingredients
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P) FG = 1.011 (2.8 °P)
IBU = 20 SRM: 4 ABV = 5.0%
Ingredients
4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast
Step by Step
Mill the grains (including the flaked grains, but excluding the rice hulls). Mix the rice hulls into the grain post milling and dough-in targeting a mash of around 1.5 quarts of water to one pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 122 °F (50 °C). Hold the mash at 122 °F (50 °C) for 15 minutes then raise the temperature over the next 15 minutes to 154 °F (68 °C). Hold until conversion is complete, about 60 to 90 minutes. Raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039 (9.7 °P).
4
Yeast and Fermentation / Repitching post lager?
« on: October 22, 2012, 08:41:32 pm »
Going to brew a kolsch ferment in the 60s for a couple weeks and then lager it for a few months, 2-3? My question is: will I need to repitch at bottling. Or can I just bottle?
5
Equipment and Software / Thermowell filled up with water
« on: October 08, 2012, 10:53:13 am »I am using a thermowell set inside a carboy cap with a Johnson controller and a chest freezer. My thermowell filled up on the inside with water, probably from condensation. Doesn't really bother me to much but I am concerned that my temp probe will eventually get water in it and short out. Thinking I might have to pull out the thermo well even few days and drain the water out? Any one dealt with this or have other suggestions?
6
Yeast and Fermentation / Reusing yeast
« on: September 27, 2012, 05:08:34 pm »
I am just finishing up fermenting an american hefe with a kolsch yeast. I was thinking about doing a kolsch next and reusing the yeast.
How do i go about it? Can i just rack on to the slurry?
How do i go about it? Can i just rack on to the slurry?
7
Ingredients / Pitching frozen fruit
« on: September 21, 2012, 03:00:36 pm »
Is it important to thaw frozen fruit\bring it to room temp before pitching it to secondary? Or can you just throw it in frozen. Dont want to shock the yeast in the thermal sense.
8
General Homebrew Discussion / Brewing woes (late yeast pitch)
« on: September 08, 2012, 11:45:14 am »
Brewing with my brother 2 hrs away from home and left yeast at home in the fridge. We cooled it down to 60 and sealed it up in the fermenter as if i had pitched. Bought the yeast at a lhbs this am, aerated and pitched. Duration from cool to pitch was 9-10 hours. Anyone had experience with pitching late? What is the latest you have pitched without ill effects?
9
Equipment and Software / A419 johnson controler thermowell
« on: September 03, 2012, 08:08:14 pm »
Does anyone know of a thermowell for a
6.5 gal carboy that will fit a johnson a419? Like this one: http://morebeer.com/view_product/6667//65_Gallon_Hood_Thermowell
6.5 gal carboy that will fit a johnson a419? Like this one: http://morebeer.com/view_product/6667//65_Gallon_Hood_Thermowell
10
Yeast and Fermentation / Yeast starter overflow
« on: August 30, 2012, 04:06:51 pm »
Every time (twice now) i agitate my starter it overflows? Should i keep shaking or let it be?
11
All Grain Brewing / Water additions for red ale
« on: August 22, 2012, 11:23:26 am »
I am preparing to brew a red ale next weekend and i am having some difficulty with my water calculations. I typically use RO water and add minerals. My RO water has an estimated RA of 0. Mg .34, Na 1.1, Ca 1.9, SO4 1.2, Cl 1.3.
Srm of the beer is to be 16.4. For this beer i would like a target RA around 10-15.
I am trying to raise my calcium and mag levels to appropriate mash levels but when i do i throws my estimated RA into the 30 range. Also my calculted mash pH is outside of where it should be.
Should i just add chalk to get my calcium to 50 and not worry about the rest?
Will I get enough mag from the grains in the mash or do i need to add epsom?
Recipe:
Srm of the beer is to be 16.4. For this beer i would like a target RA around 10-15.
I am trying to raise my calcium and mag levels to appropriate mash levels but when i do i throws my estimated RA into the 30 range. Also my calculted mash pH is outside of where it should be.
Should i just add chalk to get my calcium to 50 and not worry about the rest?
Will I get enough mag from the grains in the mash or do i need to add epsom?
Recipe:
12
All Grain Brewing / Adding melanodin malt
« on: August 20, 2012, 08:22:17 pm »
I have heard mention that adding melanodin malt can mimic the effects of decoction mashing. Any one had any experience with this? How much melanodin would you add to a 5 gal. Bavarian hefe recipe to add a deoction flavor?
13
All Grain Brewing / Hefe sulfur
« on: August 10, 2012, 08:14:58 pm »
Just bottled a ag bavarian hefe today. Wyeast 3068 Fermented at 62 for 14 days with a chest freezer and johnson controller. Did not realize until after i had bottled and i was sampling my hydrometer sample that it had a horrible sulfur odor. It tastes good, it just stinks. In retrospect i would have brought the temp into the 70s after 10 days and hopefully clean it up.
I have read that sulfur odors dont go away in the bottle, is that true? What has been your experience with this?
I have read that sulfur odors dont go away in the bottle, is that true? What has been your experience with this?
14
All Grain Brewing / Pitching temperature hefe
« on: July 23, 2012, 10:21:06 am »
Recently listened to a Jamil Z podcast on bavarian hefe in preperation for a brew. He recommends a 30 degree C rule for fermentation. Meaning pitching temp and ferm temp add to 30 degree celcius. It is also recomended by JZ to ferment this brew at 62 F.
So i was planning to cool as low as possible with my immersion chiller and the place the wort in a chest freezer to get it to 58 F (with the 3068 smack pack in the fridge or freezer as well) Aerate, pitch and allow it to raise to 62 and hold it there. I brought this up at a home brew meeting and the thought it was a bad idea. 1. Yeast would be shocked and go dormant. 2. Wyeast recomends a higher ferm temp for this strain. 3. If i were to do it i need to pitch more than 1 smack pack.
What are your thoughts?
So i was planning to cool as low as possible with my immersion chiller and the place the wort in a chest freezer to get it to 58 F (with the 3068 smack pack in the fridge or freezer as well) Aerate, pitch and allow it to raise to 62 and hold it there. I brought this up at a home brew meeting and the thought it was a bad idea. 1. Yeast would be shocked and go dormant. 2. Wyeast recomends a higher ferm temp for this strain. 3. If i were to do it i need to pitch more than 1 smack pack.
What are your thoughts?
15
All Grain Brewing / Step mashing
« on: July 16, 2012, 03:42:00 pm »
I am planning a bavarian weizen for this weekend. In the Jamil Z. podcast on bavarian weizens he brushed over doing a step mash at 50-60-70 celsius. Any one had any experience with this? Should i just do a single infusion at 152? If i were to step how long of a rest per step?
Thanks
Thanks
Pages: [1]