Messages

31

All Grain Brewing / Re: caused by a bad grain crush?

« on: February 10, 2012, 11:25:34 AM »

Higher gravity beers such as OG=1.070 will reduce your efficiency.  If 73% efficiency is normal for you when you make a beer in the 1.050s, you should expect less, like maybe 63% when making a bigger beer around 1.070.  And at 1.090, you likely won't get better efficiency than about 53%.  Rough guidelines but there is certainly an effect of the poundage of grains used versus maximum efficiency if you don't take other actions such as a longer sparge and longer boil time.  If you collect enough wort for a 2 or 2.5 hour boil, then you can still get 80% efficiency.  Otherwise, with a 1 or 1.5 hour boil, no, not so easy.

according to beersmith i hit precisely that 63% of efficiency , months ago i brew twice at the same target 1.070 and no problems at all...

32

All Grain Brewing / Re: caused by a bad grain crush?

« on: February 10, 2012, 11:20:46 AM »

I must admit that in all my brews never checked a PH mash before, and im shure is gonna mean something,
i.e. my 3 last batches there are suppossed to have a FG <1.008 but is always lower than that (1.004), but never notice a weird smell, caused by a possible bug, im assuming the attenuation of my yeast are very good?? ,what else?
whats the best way to read the mash PH while brewing, the paper strips?

33

All Grain Brewing / caused by a bad grain crush?

« on: February 09, 2012, 04:41:01 PM »

11 days ago i brewed my first IPA with Simcoe , i found it 3 weeks ago in San Diego so i used Magnum for bittering and leave it for flavor and aromas, i noticed that the grains there was not properly crushed but i just ignored it in the moment.

at 73% for efficiency i was supposed to be at 1.070 and end it with SG 1.059!! i only use 2 row and crystal 20 L becouse i was looking for a no robust body and pale wort to be acoording with the citrusy... mashed for 152F for 60 min and boil it for 90 min

is the first time i was very low in efficiency and i use WLP001 with starter, pitch it and after a late 24 hours wait it start bubbling after i swirl the fermentor a little,  dont know why actually, the temp was in 65F and as usual was well aireated
yesterday on day 10 after brewing date, i checked and i got a 1.004, The yeast in the lid had a stange aroma, just like rubber band something like that...Very  very clear beer and smell very similar of Pinot Grigio wine, that one from Costco it seems reasonable becouse the citrus aroma, so i put in 2 oz of Simcoe and let it for another 5 days maybe will go better...

Next time i'll be shure to get a double grind in the mill!! im a little worried about those aromas, tastes good but,.. mmm i don't know what so expect

34

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/10 Edition

« on: February 09, 2012, 01:28:04 PM »

seriusly thinking in a Witbier for brew it this sunday, .....at least im using a T-58 dry  that i have in the fridge, so no making a starter

35

General Homebrew Discussion / Re: Refractometer vs. hydrometer

« on: February 07, 2012, 05:07:27 PM »

thats what i was thinking, usually my fermentors reads aroun 59-62 F so i think the aproximate room temp is around 65-68 ,maybe some days are max 70, so i think is good temp average and stored in the case...

36

General Homebrew Discussion / Re: Refractometer vs. hydrometer

« on: February 07, 2012, 04:39:24 PM »

any comments? so if i got ir right in this one, do i have to make compensations in a chart depending the temperature of the sample?

That's the one, although you should use the Brix scale since the manufacturer did the SG conversion incorrectly.

As far as temperature compensation, it has ATC (automatic temperature compensation), so it will give accurate readings from 10-30°C. That's the temperature of the refractometer, not the sample. *But* the ATC tables are calibrated for grape must (i.e. sucrose solutions), so they won't be totally accurate when used for beer. Ideally you should always use the refractometer at 20°

ggeee, is more dificult that it think, so, how a im supposed to know the refractometer temperature?

37

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: February 07, 2012, 01:35:28 PM »

Pop one in the fridge and see how it tastes.

i'll se tomorrow how it goes,...

38

General Homebrew Discussion / Re: Refractometer vs. hydrometer

« on: February 07, 2012, 01:31:04 PM »

i only broke one hydrometer since i began brewing, year and 3 months, and finally purchased two weeks ago this one, got it in 50 bucks....

http://www.midwestsupplies.com/refractometer-atc-with-brix-and-sg-scale.html

any comments? so if i got ir right in this one, do i have to make compensations in a chart depending the temperature of the sample?

pd im planning making some wine also this summer,thats why

39

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: February 07, 2012, 12:02:58 AM »

thanks to all
i bottle it yesterday, i noticed today that is a considerable sediment already like if it was bottled 3 weeks ago, i didnt disturb the fermentor sediment while racking to the bottling bucket, anyway, looks like it will be fine
almost no hop aroma and almost none in flavor too, 50% percent wheat (thats 30 malted wheat and 20% flaked wheat) and the rest are pilsner malt and some Munich..

40

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: January 31, 2012, 12:28:09 PM »

I decided to brew and IPA last sunday but i was for shopping with my wife and kids, so i start at 7 pm, brewing and cleaning the kitchen finished at 2:30am and at 630 i was in the shower waking up... lets go to work., man was dificult!
during the process i watched "For a few dollars more" and Fistfull of dollars, i remembered you icon Euge!, Tuco Benedicto Pacifico Juan Maria Ramirez... haha,oh man i enjoyed those movies, also watch a 30 min from "The Good, the Bad and the Ugly"

41

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: January 31, 2012, 11:46:55 AM »

is been 16 days since i brew it and the reason i didn't bottle it is for improve flavor and i was out of bottles, but i'll bottle it tomorrow on homebrew wednesday,i found 960 ml bottles, also known of Tecate beer "Caguama" (i means:sea turtle) so, i can save time and fill those german glasses with my hefeweizen.... yeah!
(by the way.. i see videos on you tube that homebrewers give an update for their homebrewing and stuff, is it part of a tradition in the middle of the week? )

42

Yeast and Fermentation / Re: fermentation ends in 3 days??

« on: January 20, 2012, 11:33:32 AM »

nice! just the exact time to our Paella party coming on soon...
thanks Euge!

43

Yeast and Fermentation / fermentation ends in 3 days??

« on: January 20, 2012, 10:38:21 AM »

last sunday i brew a wheat beer kind a hefeweizen and becouse a i have in the fridge two packets of SB-06 i decided to use it.
I made a single infusion and sparging with enough hot water and after boil got a SG 1.043. I was expecting a higher reading, something like 1.050 but anyway... rehydrate the two packets and pitch when the wort was 68F, after less than 10 hours was very good activity and in the third day was suddenly stop! i check the temperature of the fermentor and it was a little low, something like 59 F and i raise it to 65-68 again.. last night i swirl the fermentor a little bit with no air lock activity..damn.. i decided to open and get a sample to have a reading and the result was 1.006,.. what!??? i tasted and was a notorius smell and taste of yeast.and wheat. (clove and banana of course also)

so my question is? do i have to wait a few days to complete the ferm and to settle down and the to improve the flavor? i didn't like it of course last night sample..

44

Yeast and Fermentation / Re: Does WLP002 develop a large Kraeusen?

« on: January 03, 2012, 03:09:39 PM »

glad to hear that... thanks!

i was a little concern about the big fermentation and i escape from work to home just to make shure it was safe hahaha,
i think that's part of : "you're know you are a hombrewer when......"

Al

45

Yeast and Fermentation / Re: Does WLP002 develop a large Kraeusen?

« on: January 03, 2012, 10:08:17 AM »

Thought it looked a little strange in the vial. Almost like ricotta grains.

Euge!
i finally found this two words i was loooking for and found it in this old post,  ricotta grains!
i made an IPA last sunday and since is the first time i use WLP002 got a little concern about the look in the vial just before i openned and pitch it to the starter... very strange like you say, grains!, so is this normal?

im making 5 galon in a bucket and today in the morning was almost the lid off it becouse of the pressure... man! to vigorous!