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.

Messages - James K

Pages: [1] 2 3 ... 27
All Grain Brewing / Re: First runnings mash
« on: October 13, 2018, 08:56:30 PM »
The first running is still very active and has a fair amount of movement in the carboy. It blew off a solid gallon of liquid volume.
The second running is completely clear/transparent and finished in about 4 days. It did not blow anything off. Both are more similar in color than before. But at this moment the first running is probably going to be a three week fermentation. I’ll probbaly bottle the first running and keg the second.
More to come after I get some tasting notes.

General Homebrew Discussion / Re: Cider Harvest
« on: October 12, 2018, 05:40:14 PM »
That was the second run. We filled up a barrel. Still more. But time is running out.

General Homebrew Discussion / Cider Harvest
« on: October 12, 2018, 07:08:39 AM »
How did you do this year? We had a killer harvest where I live. Hopefully we can get some more. Still trees to be had.

Kegging and Bottling / Re: Am I ok?
« on: October 10, 2018, 07:55:06 PM »
That’s good to know. Because I’m going to enter it to my club in like 3 weeks. In the future though if I do a Brett beer I might consider not repitching since Brett is there.

Kegging and Bottling / Am I ok?
« on: October 09, 2018, 09:01:38 PM »
I bottled a beer yesterday, final gravity was below 1.000 and the beer sat for 2-3 months in a single carboy. Brett is in there. So I used carbonation drops as always and open a package of bottle conditioning yeast. I sprinkled some new yeast in each bottle, just a little.

I’ve read on posts about doing this to get healthy fresh yeast in bottles, since the yeast that was likely in the carboy would have been stressed out, and probably wouldn’t have been the best. But then again, the Brett.

So now I wait. And hopefully no bombs.
Anyone have experience with really low gravity bottling? Or repitching yeast the way I did?

I think you’re gonna be fine. It might have a really pungent aroma but overall will probably come out pretty nice. You fermented that strain on the low side of the temp range so it shouldn’t be too fruity once it finishes out. I’d probably let it sit for a while though because of the high abv.

Curious about your grain build, because my guess is you’re going to have a malty sweet strong beer with a nice aroma of hops.

General Homebrew Discussion / Re: Watch that pricing!
« on: October 09, 2018, 08:45:06 PM »
I stopped buying from NB a long time ago because the flat rate, wasn’t that great. They are further away from me than MoreB and so why would I ship yeast cross country in the summer time? I also noticed they were more expensive but do have some “cool” things from time to time that more beer doesn’t.

Luckily my lhbs gets the same stuff as morebeer and will match morebeer if there are items I want.  The key is to plan ahead so 5at the shop can bring in what I need on a pallet.

Beer Recipes / Re: Tropical Stout
« on: October 07, 2018, 07:26:44 PM »
The last tropical stout I made was the following.

72% maris otter
6% flaked oats
12% chocolate
3% black patent
6% lactose

EKG @ 60
EKG @ 20
Fuggels @10 and 5

I thought it was pretty good. Got first place with it in my brew clubs brew your best. Mine was also 8% but you couldn’t tell. I would cut back on the patent next time. My chocolate took a while to mellow out.

All Grain Brewing / Re: First runnings mash
« on: October 06, 2018, 07:12:05 PM »
Yeah, never done that, but when I sparge, I can always tell the transition from first wort to sparge by the instantaneous change in color! Pretty drastic.

The first batch was a bit Amber in color. At least when the beer has a volume like in the carboy. The second batch was like pale yellow, I can actually see through the carboy while it’s fermenting.
But yes basically free beer. I bought an extra yeast pack and a pack of hops so. What’s $15 for an extra hour of time.

It’s adtually really interesting watching the two ferment side by side. Hey are different yeast strains and behave completely different. One the krausen grew upward and blew out (the big beer). The smaller beer, it’s like he Krausen gren downward and didn’t blow anything off.

So I don’t know why that is, if it has to do with the yeast, or the sugars. But I added two#s sugar to both batches.

Yeast and Fermentation / Re: Saison fermentation question
« on: October 06, 2018, 06:13:05 PM »
Good to know. Probably explains a lot about my brews. The circles I roll with have always been like, 3711 can ferment high. So. Now i will try low. But I’ve also kinda moved on from that strain.

All Grain Brewing / Re: First runnings mash
« on: October 06, 2018, 02:32:18 AM »

Sounds like you had a great brew day; one extra hour for one extra batch is practically free beer!
I know right. Hadn’t brewed in a while. Hit the ground running. Now I have something to baby and then drink.

I did run out of hops. But. I just put the hops from the first batch, that were in my spider, into the second batch. Who knows what will happen! I like it.

General Homebrew Discussion / Re: Layoffs.
« on: October 06, 2018, 01:20:00 AM »

Rob, I disagree with your analysis here.  I don't know of anyone who hates a brewery for being successful.  Undoubtedly there are, but I think it's few enough that I'm not aware of it.  Most people are happy for the owners/founders who sell and get rewarded for their hard work.  I think it boils down to who they sell to, and what the buyer's intentions are.  I have a problem with breweries who sell to ABI due to ABI's intent to limit access to beer other than what they own.  Heinekin and Sapporo, who have purchased American breweries, are relatively benign in that regard and I really don't have a problem with them. I just think you're painting with too broad a brush.

That is like where I’m getting at. How you gonna call something craft when a big boy is purposely trying to keep something local out of the competition. Prohibition or the end of it rather. Set up three things of I recall. It separates and creates a 3 tier system for selling and making beer. But when ABInbev is the distribution source. The small guy often can gets cut out.

Competition is a beast. But also. Some people don’t need to make good beer, which is sad. Some breweries have better salesmanship. Some bars know people at breweries. There is a craft beet bar where I live. I know the owner and several bartenders. One asked me a while back, “ how’s our tap selection?”

I told him it sucked. I don’t need 9 garbage IPAs to choose from. I want a delicious porter this time of year. I’ve had everything local, thanks for helping them, I’d rather give them my money directly. I’m looking for diverse good beers. Not rated 4 beers on tap hunter by people who don’t know off flavors. YOURE SERVING DIACETYl! And they don’t even know it.

All Grain Brewing / Re: First runnings mash
« on: October 06, 2018, 01:04:50 AM »
Well. It worked out. I prob had a gallon too much, but next time I’ll take that into consideration. For those who have done the partigyle, do your second runnings come out way lighter in color? My second runnings are super light. I mashed it about 45 mins too. Extended my brew day a solid hour. But. Worth the extra 5 gallons.


All Grain Brewing / Re: First runnings mash
« on: October 05, 2018, 07:24:34 PM »
That equation went way over my head. So. I’m just gonna guesstimate. 8.25 gallons if it’s high I’m doing a second runnings. Low, I’ll sparge, just a little. I figure after this test I’ll get some good insight for future partygyles.

One day. One day. I will dial in my system. But I’m also thinking of a new mashtun in my future. So. It’s not gonna be today.
I use 0.1 gal/lb for absorption in my calculations, and it seems pretty spot on.

I always collect 7 gallons pre-boil, and I no sparge, so I just add .1 g/lb to 7 gallons and that's my total water. 

I then subtract 2.5 gallons from that figure, and that's my first infusion volume.  The remaining 2.5 gallons is brought to a boil during the first rest and used to bring the mash temp up from 148° to 162-3°.

Simple, but it works well on my system. 

Ima try something like this next.

All Grain Brewing / Re: First runnings mash
« on: October 05, 2018, 06:17:23 PM »
Ok. But how do I get absorption gal, melt dead space and kettle dead space.
I’m sure My mash fun can hold the required water.

You measure it. Or guess, but those should be values you have tracked for your equipment.

No. I just brew and I’ve done it enough that I know how to get the right volume after sparring. But. I did find a .125 gal per pound absorption recommendation. So I guess I’m going with 9.5gs and I’ll just find out the hard/easy way of trial and error.

Pages: [1] 2 3 ... 27