Messages

16

All Grain Brewing / Re: Next Step-Water

« on: April 22, 2013, 07:43:36 AM »

I've never been afraid of sulfate used appropriately, but I've recently become a convert to higher sulfate levels.  I recently doubled the amount of sulfate in my Rye IPA and it made a beer I've always loved even better.

What would those finished sulfate levels be?  I want to make my Rye IPA better.

17

General Homebrew Discussion / Re: Second thoughts on brewing

« on: April 21, 2013, 07:45:16 AM »

Wait a minute Denny.........."15 years later, I've brewed 436 batches"

Denny, that's 4 beers a day everyday for 15 years.....Okay.......that sounds about right....never mind.

18

All Grain Brewing / Re: Preboil Gravity off

« on: April 14, 2013, 11:44:45 PM »

Crush quality
PH
Water to grist ratio
Temp
Sparge method
Sparge temp
Equipment-bazooka screen, manifold, false bottom

I had the same problem and was very careful to correct all of the above. Then I got rid of the bazooka screen and added a false bottom and it changed everything. Gained 10 pts.

19

General Homebrew Discussion / Re: Yakima Valley Hops ROCK!

« on: April 05, 2013, 12:24:33 AM »

My experience exactly.

20

All Grain Brewing / Re: Help in identifying off flavor

« on: March 29, 2013, 08:38:25 AM »

I've experienced a sour, metallic flavor with Nottingham more than once.

21

All Grain Brewing / Re: build water from distilled

« on: March 28, 2013, 04:36:29 AM »

exactly

22

All Grain Brewing / Re: build water from distilled

« on: March 27, 2013, 07:05:33 AM »

Are there published standard formulas for water additions for each style of beer?

23

All Grain Brewing / build water from distilled

« on: March 27, 2013, 06:38:20 AM »

I recently listened to an old podcast from Basic Brewing Radio and they did an experiment using water built from R.O. specifically for stouts (dark beers) and one specifically for pale ales (light colored beers). They also brewed the pale ale with the stout water and vice versa. The results were that these beers didn't taste nearly as good when they were brewed with the wrong water.

My question is,  where can I go to find help building a water from R.O. for a particular type of beer?
Are there published standard formulas for water additions for each style of beer?

24

General Homebrew Discussion / Ward Labs

« on: March 26, 2013, 12:13:14 AM »

I received the results from Ward Labs the same week the water company sent me their published results AND they are really different.  The water company was kind enough to give me the readings from every month last year.

Ward has the sulfates really low at 37 Has anyone else thought that Ward is off on sulfates?

Calcium 41
Magnesium 17
Sodium 67
Potassium 4
Bicarbonate 116
Sulfate 37
Chloride 78
Hardness 173
Alkalinity 111
 pH 8.2

Any tips ?

25

Yeast and Fermentation / Re: fermentation issues

« on: March 08, 2013, 06:22:56 AM »

+1 to majorvices.

When I compared all 6 thermometers on my system to my new thermopen there was an 8 degree swing between them. Now I figured out why the beer was changing.

26

Yeast and Fermentation / Re: fermentation issues

« on: March 08, 2013, 01:18:33 AM »

I learned the hard way just recently.... pitch more yeast......Big beers like yours 1.075 need 2 vials of White Labs per 5.25 gal in a 1.7 quart simple starter for an Ale and 3 vials in 5 quart simple starter for Lagers..

Think about that, 8% of your ale is yeast starter and 24% of your lager is yeast starter.

I just tapped a keg this week and it was one of the best beers in a long time. When I pulled out my old notes  I realized that I brewed 10 gallons of wort and pitched 2 vials in 5 gallons and a package of Nottingham in the other. The Nottingham was only of average quality but the double pitched batch was awesome and had a lower FG........ The OG was only 1.058 but the FG 1.012 wlp004.

27

Yeast and Fermentation / Re: San Diego Super Yeast

« on: March 06, 2013, 12:09:53 PM »

I just bought White and Zainasheff's book on Yeast. I'm going to figure this out.

28

Yeast and Fermentation / Re: San Diego Super Yeast

« on: March 05, 2013, 07:22:05 PM »

 I see that it's my fault now, thanks for your advise. I did learn a valuable lesson.  I just want to blame anyone else but myself.  The beer is still very flavorful, just don't spill any on your hand because your fingers will stick together.

I've never used brett. What can I expect it to taste like? And how many points will it lower?  I'll go down to BevMo and buy one. Will it ever get out of my fermentor?

29

Yeast and Fermentation / Re: San Diego Super Yeast

« on: March 05, 2013, 09:02:56 AM »

Mr. Malty says 2 vials with a 3.75 qt starter would do the job.  I used 2 vials in a 2.2 qt starter.

You might be right about slightly under pitching initially and I did add a 3rd vial in a quart starter on day 14 to try to save it. I'm still more bitter than the beer.

30

Yeast and Fermentation / Re: San Diego Super Yeast

« on: March 05, 2013, 05:04:12 AM »

I mashed at 151F and used yeast nutrient, oxygenated with pure o2, pitched and fermented at 68F using my Ranco controlled refrigerator. I have absolutely no temp fluctuation. There isn't anything you did that I don't do.

I used 2 tubes of yeast and built them with my stir plate into a half gallon starter for 10 gallons of beer. If there ever is a next time and I don't think there ever will, I'll double the yeast. 

It is more than a finicky yeast, it's weak and unpredictable, unstable and unreliable. Not worth chancing another under performance. 6