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Messages - mripa

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1
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 03, 2013, 12:57:24 AM »
How necessary is it to be exact on 2nd runnings water volume?
I drained all from first runnings and on 2nd running I stopped at my pre-boil amount.
I measured about .25 gallons of unused 2nd runnings.

2
All Grain Brewing / Re: Cooler for all grain
« on: September 03, 2013, 12:23:15 AM »
My cooler is an old red coleman from the 1990's that was sitting in the garage for 20 years....Holds temperature perfect....

3
All Grain Brewing / Re: Witbier help
« on: September 03, 2013, 12:18:23 AM »
I also batch sparge in the big blue cooler. But I assume you have a pot to boil in. Just do the steps up to mash out in the pot and them transfer to yout cooler. Heat some water and sparge as normal. Since you have mashed out, nothing bad will happen while you heat water and sparge.

I boil my wheat a bit before and add water,and mash it up with my hands. Add your barley and away you go.
Yes I have 2 kettles so I could do that..
More questions:
Gelatinize raw wheat by boiling for 15 min then
Bring "x" amount of water to boil - add raw wheat and boil for 15 minutes? How much water?
How do you account for this water in your total mash water?

104° F 10 min
122° F 30 min
Can I transfer to mash cooler at this point to hold at 153?
153° F 60 min
170° F 10 min

New to this type of mash so maybe more questions coming   lol

4
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 02, 2013, 03:35:34 AM »
Came close - I was about .25 gallons on the + side.
Still learning the water adjustments.  I think my evaporation rate was off a bit.

5
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 02, 2013, 02:50:19 AM »
I know you were shooting for Denny, but IMHO, the answer is, no, it doesn't matter.
Denny is a busy man I'm sure
I haven't been stirring, but thought maybe that was part of my efficiency problem.
Thanks

6
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 01, 2013, 11:39:07 PM »
Update on my poor efficiency.  The beer came out great just low abv.  I brewed the same IPA recipe today and went from 51% to 65% efficiency.  I did a double crush. Seemed to help.  The adjustment knob on the mill at the LHBS moves if not really tight.  I think that was the problem.  A question for Denny....Should I stir after mashing for 1 hour - before vorlauf?  I'm using a rectangle coleman cooler with a ss braid hose.

7
All Grain Brewing / Re: Witbier help
« on: September 01, 2013, 11:34:06 PM »
Thanks - Jeff this is Kent from Tampa BEERS club.  I'll try to catch up with you Tuesday if it's not to crazy at the meeting.  Mdixon's recipe looks a little over my head.  I have a cooler mash tun.  I'm really trying to brew something for a party that will have non craft beer drinkers.  Basically a Blue Moon type recipe.  I will be removing the chamomile and munich malt.  What about hops?  Any thought on that.  I'll use the wyeast witbier yeast.

8
All Grain Brewing / Re: Cooler for all grain
« on: September 01, 2013, 06:59:52 PM »
I use a Coleman rectangle cooler.  Works good and is easy to stir grain.  Got all parts at Lowes.  Make sure to get silicone hose to drain wort from LHBS.  Lowes doesn't carry it.

9
All Grain Brewing / Witbier help
« on: September 01, 2013, 06:52:58 PM »
I'm looking to brew my first Witbier soon.
Here is a recipe from Jamil Zainasheff of Brew Your Own.
Anybody willing to share a better recipe or would you change anything on this one?

Blanche Oreiller
(5 gallons/19 L, all-grain)
OG = 1.050 (12.4 °P)  FG = 1.011 (2.8 °P)
IBU = 20  SRM: 4  ABV = 5.0%

Ingredients

4.5 lb. (2.0 kg) flaked wheat (1 °L)
4.9 lb. (2.2 kg) Pilsner malt (1.6 °L)
1.1 lb. (0.5 kg) flaked oats (1 °L)
0.25 lb. (113 g) Munich malt (8 °L)
0.5 lb. (227 g) rice hulls or other natural filter
4 AAU Hallertau hops (60 mins) (1.0 oz/28 g of 4% alpha acids)
1.5 oz. (43 g) fresh citrus zest (5 mins)
0.4 oz. (11 g) crushed coriander seed (5 mins)
0.03 oz. (1 g) dried chamomile flowers (5 mins)
Wyeast 3944 (Belgian Witbier), White Labs WLP400 (Belgian Wit Ale) or Brewferm Blanche dried yeast

Thanks!

10
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 07:44:58 PM »
http://www.flickr.com/photos/100511326@N02/9547203203/

This is the mill at my LHBS.

Any idea where to adjust?  Generally it is in the middle.

11
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 01:58:34 AM »

I may not dry hop ... already has 7 oz hops in a 5 gallon batch.

12
All Grain Brewing / Re: Mash Efficiency Problem
« on: August 19, 2013, 12:48:16 AM »
I had a poor grain crush at the LHBS.
Resulted in an efficiency of 51% vs 69% what I usually get.
Defiantly going to double crush to see how high I can the efficiency.

Question:  My IPA that was supposed to be 7% ABV will now come in at 5%.
I will call it a Hoppy Pale Ale  .... Will the flavor of the beer be the same with lower efficiency? Just less alcohol flavor...

13
Extract/Partial Mash Brewing / Re: "Twanginess" aftertaste to my Pale Ale
« on: March 25, 2013, 12:31:07 AM »
Another idea for the next batch:
Put your top off water in the freezer while brewing and get it to almost freezing.
This will help cool your wort a lot.
Cool the smaller amount of wort first then add the very cold water.
This should put you around upper 60's.

You should read up on Secondary - probably are wasting time and increasing infection chances.

I don't have the \$ for a fermenter...I use 18 gallon rubbermaid bin...place fermenting vessel inside.. fill with water.. Take Gatorade bottles and fill 3/4 with water and freeze....add these in the morning and after work...keeps it around 67 degrees or so.

Hope this helps...

14
Yeast and Fermentation / Weihenstephan yeast problem??
« on: March 24, 2013, 06:39:39 PM »
Has anyone had a problem with this yeast?  I've used it many times and always got a banana or clove scent.  This one has no characteristics of either.  Fermented for 2 weeks at 68 deg.  then transferred to a keg for 1 week at room temp. low 70's.  Forced carbed and now it's been carbed for 10 days.  It looks perfect but taste is off.  Sulfur/yeast-trub type smell and taste.

Yeast pack was fresh from LHB
Mash Time: 60 Minutes
Boil Time: 90 Minutes
Mash temp 154 deg.

Ingredients:
------------
Amount        Item
5.00 lb       Pilsen Malt 2-Row (Briess)
5.00 lb       Wheat Malt, Pale (Weyermann)
0.50 lb       Munich Malt
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (60 min)
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (10 min)
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (5 min)
1.00 tsp      Yeast Nutrient (Boil 10.0 min)
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)

I've tried releasing some gas from top of keg each day smells like sulfur (farts..lol).

15
Yeast and Fermentation / Re: When to Start My Starter
« on: September 10, 2012, 04:53:11 PM »
What is the purpose of cold crashing yeast starter?  I just dump straight from stir plate after 48 hours.  Is it dependent on type of yeast?

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