Messages

1

Other Fermentables / Still semi sweet mead taste like pyment?

« on: Today at 05:21:33 PM »

So...my mead taste good but not to style. I can't figure out how my mead taste like a pymnet? It has a very nice, but not what i wanted, winey taste along with the honey.  Is it the honey? I used WLP007 yeast as well. It smelled as I wanted it to taste but had a winey taste.  All I did was take 5 gallons of water and drop in 10 lbs of honey. Then just added oxygen, yeast nutrients and the starter and left it alone for 4.5 months. Any help would be appreciated because I have no idea how I did that without affecting the smell by just mixing together yeast, water and honey.

2

All Grain Brewing / Re: Better beer through knowledge.

« on: May 13, 2013, 10:13:16 AM »

Thanks, for the advice. I'll try to boil half the mash and add till I hit my temperature. I believe I saw that amount before but that quantity seemed so large I did not believe it. You saved my brews from trial and error.

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All Grain Brewing / Better beer through knowledge.

« on: May 13, 2013, 08:19:44 AM »

Yesterday I basically made a brew out of some left over grain I had hanging around so I could really play with my equipment and understand it and try to raise my efficiency. Did not really care about the brew as much as understand how much dead space I really had, how much truly boiled off in an hour, yada yada. During the brewing process I realized that when I do my decoction mash I never hit my wanted temp. I was usually off by 5F. Is there a formula out there to know how much mash you should pull and what temp to heat it up to so you get the right temp you are looking for? Just wondering how other people do it and preferably do it right. Just in case you need to know, I had roughly ten lbs of grain in 3.25 gallons of water and pulled 4 quarts of mash to do the decoction.

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General Homebrew Discussion / Re: Time to brew....coffee

« on: April 21, 2013, 03:25:29 PM »

Thank you both. I'll take a look at that website and have a go at brewing better coffee and tea.

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General Homebrew Discussion / Time to brew....coffee

« on: April 21, 2013, 06:11:37 AM »

I was going to brew my morning coffee and while I was filling my pot with tap water it came to mind. I spend all this time and energy understanding brewing water for beer. What about coffee and tea? I hoped on google and maybe it was the frustration of trying to do research on a Ipad but I could not find anything. Do we have any coffee geeks who can ansewer this question? Does checmical composition of your brewing water for coffee and tea have an overall effect on the outcome of your cup of coffee or tea?

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General Homebrew Discussion / Re: Need to clean bathtub...

« on: February 20, 2013, 03:30:42 PM »

Thanks Everybody, This is the first time Magic Erasers failed me. I tried the Baking Soda paste since I  had the ingredients lying around and it cleaned up my whole tub. WDE97 I'm going to steal your idea for the towel. Wort-h.o.g. it was bad. The bottom of my tub was almost pure black in some spots. I wasn't worried about getting dinged as much as getting annoyed explaining to everyone why my tub looked like someone wore black sole shoes to a basketball game in it.

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General Homebrew Discussion / Need to clean bathtub...

« on: February 20, 2013, 05:04:31 AM »

The only place I can sanitize my keg, fill it with water, is the bathtub using the shower head...the joys of homebrewing in a small apartment. Anyways, I now have all these scuff marks in my porcelain (I believe it is porcelain. Just a regular white bathtub)  bathtub from the bottom of my corny keg. Is there something I can buy at Wal-Mart to get rid of these? I tried a few items and nothing seems to get rid of them.

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General Homebrew Discussion / Re: Can't understand water....thats why I drink beer

« on: January 15, 2013, 10:12:04 AM »

Now I must print off this whole post for future reference. Thank you everyone. I swear I thought yeast would be the hardest part to understand about making beer but water is slowly beating it....I guess that’s what happens when your product is at least 95% water. hopfenundmalz..I want to personally thank you for getting the tune of Eric Johnson's Cliffs of Dover stuck in my head for two days now.....

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General Homebrew Discussion / Re: Can't understand water....thats why I drink beer

« on: January 12, 2013, 10:14:03 AM »

Definitly give that a shot as well after I use the chalk up. Thanks for reminding me of the information on Bur'n water as well.

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General Homebrew Discussion / Re: Can't understand water....thats why I drink beer

« on: January 12, 2013, 04:38:06 AM »

Thanks everyone. I'll just stir it up before I heat up my water and before the dough in.

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General Homebrew Discussion / Can't understand water....thats why I drink beer

« on: January 11, 2013, 06:51:50 PM »

I am starting to get into creating my own water and need to know if this is suppose to happen. When I put brewer's chalk into my water it settles to the bottom. I thought it was suppose to dissolve more into the solution. I only put in roughly 2.5 grams for five gallons. The best solution i came up with is stir it up. When that failed I went to plan B which was to stir it up again longer and faster...that also failed, is chalk suppose to settle out or stay in suspension?

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All Grain Brewing / Re: Dough-In

« on: July 27, 2012, 04:04:56 AM »

O.K. Now I remember reading about this. Thanks everyone; apparently I just needed a little memory jump start. Now I can begin creating my mash schedule. Thanks for the advice on getting software. Def going to do that instead of using a spreadsheet.

13

All Grain Brewing / Dough-In

« on: July 26, 2012, 09:32:20 AM »

Finally making the leap to AG. Decided to make a Southern Brown Ale since that was the first recipe I created to get away from kits. I have been googling and searching for an answer to a question and I don't know if I'm using the wrong words but I can't find anything on this subject that I trust. For AG what is the proper water temp for dough-in? I am basically going to do a simple one-step Saccrification mash for my first batch, so I can learn how to use the equipment and the the like, and don't know were the dough-in temperature comes into play?

Also, has anyone else looked at an old recipe and said to themselves "what the hell was I thinking?!" while remembering how proud you were of that said recipe?

14

Kegging and Bottling / Kegging and Temp Changes

« on: May 15, 2012, 09:38:16 AM »

My friend received a Kolsch kit for Christmas from his brother.....but no equipment to actually make the beer. Being a good friend I said he can use mine and will help him in the process. Anyways, the beer is finished and the keg has been in my fridge for a while now taking up space and I want to move it. Right now it has been forced carbonated to 2.7 at 43F. I want to move the keg to my storage location in my apartment that can have a range of temperature from 50 to 75. Should I relieve some of the pressure and maybe set it at 5 PSI or is keeping it at 16 PSI better? I'm new to kegging and have never ran into the problem of having a keg of beer I had to store. I'm basically trying to do what he wants without ruining his first batch of beer he made and is going to share with his family. Also, I don’t know if this makes a difference but there is only 1.5 gallons in the corny.  He wanted to bottle most of it. He should be picking up everything by June 9th. I forgot to add this but I take it the the change in temperature will have an affect on the C02 in the headspace and the beer itself during storage.

15

General Homebrew Discussion / Re: Any suggestions for an odd problem

« on: March 06, 2012, 04:06:38 AM »

Thanks for the help. I found a dark place in my apartment that stays cool so I am going with the cellar approach with this batch. For the stout I use .88 oz per gallon of corn sugar and the brown I use 75 oz per gallon. Try tweaking those numbers a bit and see what happens.  The over carbed solution kind of makes sense since the brown has less of this problem. Also, hokerer, thanks for getting me interested in water now. I just started to understand how yeast works in a wort/beer and you throw that at me. Definitely going to look at the PH when I make a red ale this week. Does anyone know of a good site to go to on what the ph should be for specific beer styles? I found some sites that explain water, which seems more complicated than I originally thought, but nothing concrete on what the PH should be for a specific style which is what I am looking for before I brew on my day off tomorrow.