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Messages - jc24

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1
All Grain Brewing / FG estimates in Beersmith
« on: Today at 03:04:54 PM »
I'm going to brew a Grapefruit IPA on the weekend with my new Grainfather, but was wondering how seriously I should take the FG estimates in Beersmith? I know they were pretty bang on when I was partial mashing, but how much notice should I take of it when brewing all grain? Am I right in thinking the software does not take into consideration mash temp and therefore fermentability of the wort? It's currently saying my FG will be around 1.015 and I'm wanting 1.010 - should I add some dextrose?

2
All Grain Brewing / Brewing a Belgian Witbier
« on: November 18, 2017, 09:13:53 AM »
Yeah I noticed in Brewing Classic Styles, Jamil’s recipe calls for 43g orange zest which seems extreme - that’s the zest of 4 oranges!

Thanks for the response - I’ll try adding zest from half an orange at the end of the boil and see how I go...

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3
All Grain Brewing / Brewing a Belgian Witbier
« on: November 17, 2017, 11:31:41 PM »
Just got my Grainfather yesterday and attempted a Belgian Witbier. All went well until I accidentally knocked off the rubber stopper on the filter while whirlpooling so the pump completely clogged. Anyway, going to brew it again tomorrow, and was wondering if I should be adding orange peel instead of zest to the end of the boil, or if to add it after primary fermentation? I also bought a hop spider today to try and minimise the risk of clogging the pump again.

So what are your thoughts on zest vs. peel and adding it during the last 5mins of boil vs. after primary?

4
Extract/Partial Mash Brewing / Re: Adding dextrose
« on: October 31, 2017, 02:58:27 PM »
Thanks bob, but what’s to gain from adding dextrose? Is it purely to increase ABV? If no flavour benefit, why not just start with a lower OG?


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5
General Homebrew Discussion / Re: Lactobacillus
« on: October 31, 2017, 02:55:22 PM »
Thanks all - sounds like probiotics is the way to go


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6
General Homebrew Discussion / Re: Lactobacillus
« on: October 31, 2017, 06:11:24 AM »
Thanks for the reply - have you ever used a bought a 'brewer's' strain that you could compare and comment on?

7
Extract/Partial Mash Brewing / Adding dextrose
« on: October 31, 2017, 06:03:06 AM »
Recently I have been adding dextrose to most of my brews in order to get the ABV measurements and FG where I want them. I'm wondering if there is any point in doing this? If I'm brewing an AIPA and want the beer to finish at around 1.012, will I get any flavour/body benefits from adding dextrose to boost the OG without making it finish too high? Would I be better off only using DME and therefore having a lower OG if I wanted the beer to finish at a low FG?

8
General Homebrew Discussion / Lactobacillus
« on: October 31, 2017, 05:55:45 AM »
I'm attempting my first sour brew - just kettle souring. I was surprised at how expensive the Wyeast 5335 was and was wondering if there is any advantage in purchasing that over making a starter from some active yogurt? Has anyone had experience with growing lactobacillus from base malt, yogurt, probiotics vs. bought strains?

9
All Grain Brewing / Re: When to add fruit
« on: October 28, 2017, 03:21:42 PM »
I have never added cherries or cherry juice to beer but from what I've read and heard interviews the stones have a great deal to do with the flavours especially the peppery notes


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Yeah I was thinking that - I don’t want to wait for them to come into season though! Also, to add enough of them will be very expensive I suspect...


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10
All Grain Brewing / Re: When to add fruit
« on: October 28, 2017, 03:19:56 PM »
I've never had great luck using cherry juice. It never seems to get a strong amount of flavor. Maybe the tart cherry juice concentrate is a better route. It's not bad but I remember going back to the store to buy more juice and adding 2-3 times as much as expected to get even close to a good cherry flavor.
How much did you end up adding? And was it a dark, full bodied beer?


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11
All Grain Brewing / Re: When to add fruit
« on: October 26, 2017, 03:17:48 PM »
Thanks for the replies. I think I’ll add it when I pitch my yeast to the cooled wort so I don’t have to open the fermenter again once it’s sealed up

12
All Grain Brewing / When to add fruit
« on: October 26, 2017, 05:13:58 AM »
Thanks for the reply, JT - but why? As I said, only reason I can think of is loss of aromas, which doesn’t seem to apply here, given that cherries aren’t very aromatic and I’m using juice...


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13
All Grain Brewing / When to add fruit
« on: October 26, 2017, 01:16:55 AM »
I’m planning to brew an easy drinking cherry sour (just kettle souring with Lactobacillus) but was wondering when to add the fruit. I’m in Australia and cherries aren’t in season for another month or so, so I’ll be using good quality 100% juice.

I’m wondering if I can add the cherry juice at knockout? I know for aromatic fruits they’re better added towards the end of fermentation so the CO2 doesn’t carry all the aroma away, but cherries don’t seem very aromatic to me, so I don’t see why I’d need to add it later?




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14
Kegging and Bottling / Re: Tower mount on keezer top?
« on: October 25, 2017, 04:20:44 PM »
I’ve had two 2 tap towers on top of my keezer for a year now with no reinforcement and it’s been fine. Not sure how much heavier a 3 tap tower would be, but if I were you I would think about reinforcing it. Even though mine are fine without, I remember being 50/50 about reinforcing it when I was building it - it seemed to me to be at the limit of what it could bear for my 2 tap towers, so I reckon a 3tap tower might push it over the edge.

As far as cooling the tower goes, I wouldn’t bother. I live in Australia and haven’t felt the need to cool mine. The first pour is slightly foamy, but not enough for me to care about. I know a lot of other folks do cool them, though - probably lots of DIY designs on the net...

15
Extract/Partial Mash Brewing / Re: Kettle souring with partial boil
« on: October 21, 2017, 06:50:15 AM »
Thanks for the reply. I’ll try using just lactobacillus as you suggest.

The 20min boil time I was referring to was after souring.

Yeah I was thinking of leaving out the dextrose - just thought I’d put a bit in to make sure the FG was nice and low but probably unnecessary.

And thanks for the tip with the cherry juice - I’ll start with 300ml and see how that goes.

Thanks again!


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