Topics

46

Yeast and Fermentation / Cold crashing a Schwartz

« on: December 08, 2011, 06:01:56 am »

It's been at 44* F for2 weeks and i thinkit's done. I started dropping the temp 2 degrees per day (at 38 now). Can i just take it straight down to 28-30 and hold it there for a couple weeks? What are the benefits? I dont want to rush things, but is there much difference?

47

All Grain Brewing / Mash thickness using a RIMS

« on: December 07, 2011, 03:00:48 pm »

Apologies if I am in the wrong group for this thread
I have about 6L deadspace to account for all wort on the "other side" of the false bottom. About 1L is in the pipes etc. So since I am recirculating my liquor, do I have much say in the matter when it comes down to enzyme activity in my mash?
Forming a recipe, if guidlines tell me to shoot for a thickness of 1 qt/lb/gal., for 10lbs. grain I would do 10 qts+my deadspace (about 6L.) so 16L. right? But if my liquor is recirculating, just where are the enzymes at, grain or liquor, or both?

48

Equipment and Software / CFWC upgrade in the works.

« on: December 05, 2011, 07:09:25 am »

I am using 3/8" copper tubing, but was thinking about going to 3/4". I would obviosly need to use a bigger diameter hose and reduce to be able to hook up to my hose bib. How much of a difference whould I see? Can I chill using less water; would it go faster?

49

Ingredients / Protein rest for Golden Promise?

« on: December 05, 2011, 06:55:05 am »

Yes? No? Doing a pils.

50

Equipment and Software / Whirlpooling question

« on: November 30, 2011, 08:18:36 am »

Right now I use a Blichman Hopblocker in the BK. After my boil I let the hot break settle for about 30 minutes then the wort is pumped thru a cfc on its way to the fermenter. Problem is I get all the cold break in my fermenter. I was thinking about recirculating the wort by pumping thru the cfc back into the kettle to create a whirlpool; keep recirculating thru the cfc till I am at (or close to) pitching temp. Then do my transfer. What do tou think?

51

Ingredients / Oat Hulls VS Rice Hulls

« on: November 29, 2011, 09:37:43 am »

Doing a Guiness clone that calls for oat hulls. ok to use rice hulls instead? any difference?

52

Equipment and Software / Reusing carboy

« on: November 29, 2011, 07:25:50 am »

I am doing another brew today and was planning on repitching from a batch that's ready for kegging. I usually pour the yeast cake into a clean carboy and transfer the chilled wort, or vise-versa. Can I just transfer onto the cake reusing the same fermenter? Seems there is'nt anything in there that will harm the new batch. What do you think?

53

Ingredients / Using Rainwater for brewing?

« on: August 26, 2011, 06:53:19 am »

I have these 2 55gallon rainbarrels and was just wondering. We are expected to get lots of rain this weekend (Irene) so i think the gutters will get flushed pretty well. Would there be any concern using for mash/sparge water?

54

Ingredients / Got my water report-- Now what?

« on: August 18, 2011, 12:12:46 pm »

All you water chemists sharpen yer pencils:
pH: 7.7
Na:2
K:2
Ca:48
Mg:2
Total Hardness (CaCO3):128
NO3-N: 0.1
SO4-S:2
Cl:7
CO3:<1
HCO3:138
Total Alkalinity, CaCO3: 113
That's straight from my well, and thru a carbon filter (to remove the Iron which is pretty high). We have a "softener"  (i guess that's what it is- bags of salt etc.) but the water tested came straight from the well/carbon filter. Do you think the water softener water would be better, should I get that tested, or stick to using bottled/spring water? I have noticed sometimes the filtered well water has a slight rotten egg smell. I live in Davidsonville MD. Is treating it an option, or beyond hope for brewing with? what should I do??

55

All Grain Brewing / 2 Questions about water to grist ratio and grain absorption

« on: August 18, 2011, 09:56:25 am »

First question:
I have a RIMS and I am trying to figure out what the correct water to grist ratio should be. Lets say I am using 10lbs. of grain. If the recipe calls for 1qt. per lb., I figure 10 qts. plus an additional 6 quarts to make up the dead space under the false bottom and RIMS plumbing. So, my water to grist ratio would be 1.6 quarts PPPG. Thus, 20 lbs. grain would be (20x1)+6=26qts or1.3qts. PPPG. Am I figuring this correctly? And if so do I use the corrected ratio (in this case 1.6 or 1.3 respectivly) for determining my strike temp?

Second question:
I am using a grain absorption rate of .13 gallon per lb. of grain. Is this a static amount? And since I am brewing 5-10 gallon batches, do the above rates change enough to require alteration?

Thank you for your help. Pi

56

Yeast and Fermentation / Mash first; starter second?

« on: August 17, 2011, 03:07:21 pm »

I was thinking instead of making a starter using DME, what if I mashed an extra gallon, and used it to make the starter. Maybe chill the (Pale Ale 1.058) wort until yeast is ready to pitch, than bring the wort up to room temp.? Is infection a concern?

57

Equipment and Software / Hannah PH testor all dried up?

« on: August 17, 2011, 02:51:25 pm »

I got this from a friend. Still in the box but was wondering if the bulb is toast. If I buy the calibration solution(s) do you think it is still ok?

58

Classifieds / Wanted: Wet Hops

« on: August 17, 2011, 02:45:04 pm »

Interested in buying some wet hops. If you got in on the recent sale by-the-pound, I can take a few ounces off your hands.

59

General Homebrew Discussion / Cleaning Glass vessles?

« on: August 17, 2011, 06:54:30 am »

I have noticed my Erlingmeyer flasks are starting to get kind of hazy. Is there something i can use on the to get them to sparkel again?

60

Yeast and Fermentation / Wyeast 2206 Bavarian Lager Seems sluggish

« on: August 17, 2011, 06:40:30 am »

 Never used this strain but things appear pretty quiet in the carboy. I pitched at 55f. I did not wait for the pack to swell. It's been about 30 hours now, and I'm getting about 2 bubbles a minute. Do you think I underpitched? I also used Fermcap btw. Should I repitch or RDWHAHB?