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Messages - cenosillica

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1
All Grain Brewing / Re: Water Profile for Imperial IPA
« on: January 03, 2012, 05:22:50 PM »
Well, I guess Aristotle was right... once again:
“It is the mark of an educated mind to rest satisfied with the degree of precision which the nature of the subject admits and not to seek exactness where only an approximation is possible.”

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All Grain Brewing / Re: Water Profile for Imperial IPA
« on: January 02, 2012, 11:45:53 AM »
Thanks Martin,

I appreciate the sound advice and reality check.

If those targets are too high and Calcium ppm's don't really matter above 50ppm, why create profiles with these high target levels? A guy like me with little understanding of water additions is going to try and nail the target as close as possible.

Also, my RA levels are negative and my alkalinity is only 1/3 of my target. I'm using RO water. Assuming I have my ion additions to within 5% as you recommend, how else can I increase my alkalinity without messing up these numbers?

Even better, how would you set the profile additions if brewing an IPA with RO water? If I have managed to get the gist of it, I'm not trying to be dead on the target numbers but rather look at the style of beer being brewed. In this case, an IPA with the sulfate levels be the focal point to smooth the bitterness of my hops. Am I "getting" it or am I way off base?

Once again, thanks for the advice and the hard work put into this tool!

3
All Grain Brewing / Water Profile for Imperial IPA
« on: January 02, 2012, 07:19:05 AM »
Today I'm brewing an IIPA. I'm using 16.5lbs of pale malt and 1lb of Crystal 60L for a total of 17.5lbs of grain weight. I'm using the bru'n water profile adjustment spreadsheet starting with RO water, and am posting my intended additions for a quick reality check from you. Please let me know if I am missing something here or if this looks good to you.


4
Beer Recipes / Re: Dogfish Head Indian Brown Ale from Zymurgy Jul/Aug 2011
« on: December 15, 2011, 09:45:47 PM »
I googled it cause, I didn't know either!  ???

Throw the brown sugar in a sauce pan with just enough water to cover it by about an inch or two and turn the stove on high heat. Bring it to a boil on high heat. Once boiling, turn the heat to a medium setting until you start to notice the mixture turning amber in color and its viscosity beginning to thicken.

Add/pour this mixture to the beginning of your boil. Done! The caramel notes come out very nice. I submitted my sample to Sam Adams' Long Shot contest; each judge picked up on the caramelized brown sugar notes and gave some very nice comments about it.

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Beer Recipes / Re: Dogfish Head Indian Brown Ale from Zymurgy Jul/Aug 2011
« on: December 15, 2011, 07:25:48 PM »
I have brewed this twice now with great success. I used an English Ale yeast (WLP002). I really believe the trick to nailing this recipe is to caramelize the brown sugar prior to the boil.

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Yeast and Fermentation / Re: 3 month old Slurry - too old?
« on: September 01, 2011, 12:07:59 PM »
I think he was being sarcastic... -70 to -80 the yeast will be shivering so still that they won't notice the 10 degree difference.   :)


Great stuff! I'm going to try this glycerol mix.

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Yeast and Fermentation / Re: 3 month old Slurry - too old?
« on: September 01, 2011, 08:12:16 AM »
Bluesman - that I would have no problem doing but what if I wanted to hang on to it for a while? Your suggestion assumes that I'm going to pitch into a new batch fairly quickly.

I'm curious as to how I can reliably get the yeast from the primary to long term storage.

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Yeast and Fermentation / Re: 3 month old Slurry - too old?
« on: September 01, 2011, 07:48:08 AM »
The approx volume of the slurry is about a pint and a half with the yeast settling the top layer somewhere between 1/16 and 1/8th of an inch.

In the future, if I wanted to reuse the yeast but had no plans on brewing immediately after racking and or kegging... what do you do? I have bought and read Chris & Jamil's book on yeast but there is a grey area they don't explain... The beer is done, the yeast cake is on the bottom of your fermenter. I want to retain this yeast and use it anytime within the next 6-12 months. So what is the best practice here?

9
Yeast and Fermentation / Re: 3 month old Slurry - too old?
« on: August 31, 2011, 05:08:00 PM »
ugggh, so what is the best way to sustain a strain if you don't plan on using that yeast for several months?

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Yeast and Fermentation / 3 month old Slurry - too old?
« on: August 31, 2011, 04:36:14 PM »
I brewed in April and dumped the yeast slurry in May when kegging to a sterilized mason jar that went immediately to my refrigerator. I'm planning on brewing the same recipe with an OG of 1.070. It is a British Ale Yeast (Dogfish Indian Brown Ale clone - all-grain from BYO clone recipes).

I typically do a 1L yeast starter several days in advance.

Having never tried to re-use yeast, is it too old for me to try to re-pitch this slurry into a starter?




11
All Grain Brewing / Re: Refractometer
« on: August 18, 2011, 08:57:40 AM »
I would recommend having both. Your hydrometer will be able to accurately check your FG. A refractometer does not accurately read FG when there is alcohol present, you have to make a rough adjustment to compensate or find an online conversion tool. Therefore, I prefer to use a refractometer on brew day and as the fermentation progresses, I use the hydrometer. Occasionally, I use both to make sure my calibrations are in line with each tool.

12
All Grain Brewing / Mash rests and timing between steps
« on: August 05, 2011, 11:53:45 AM »
I've always done a pretty straight forward mash rest and never tried step mashing.

My question is when a recipe calls for a specific time to rest, when does that timer start and stop? What about the time in between when raising the temperature from 122 up to 148 then to 158 (hypothetical but typical mash rests - I'm trying to ask this question style-agnostic) are you running the timer during this 'step up' part as well?

Just as a background on my mash tun equipment, I use a keggle w/ false bottom and am considering using a pump to circulate the mash while heating up to the next temp. I also have a concern here about the heat melting the tubing connected to the valve at the bottom.

Also, when heating to the next step and you are beginning to approach your target temp, do you throttle back the heat so as not to overshoot the target?

13
All Grain Brewing / Re: Lemon Juice as Acidifier
« on: August 04, 2011, 11:58:26 AM »
I don't think it will hurt. All I have read is the preference for Phosphoric Acid because it impacts the flavor the least. Lemon Juice may have more of a flavor impact. Honestly though, I have never set up a side by side experiment; only trusted community sentiments.

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All Grain Brewing / Re: ball valuve and thermometer on new kettle
« on: July 22, 2011, 08:31:28 AM »
I have a couple of thoughts on this after having purchased a keggle with valve and thermometer built into it (NOTE: I use it for my mash ton).

1. The thermometer was positioned right above the valve, I dam near melted the thing while I had a flame under the keggle. I have since pulled it and replaced with a $16 Wallmart wireless thermometer. I also spot check with another thermometer to be sure my mash is evenly heated and I'm getting correct readings.

2. The valve, like the thermometer also has issues when I have the flame on high. The valve handle, which has a rubber coating, tends to melt fairly easily. I've played with the flame (using a banjo burner) but have a hard time. I believe this problem can be solved by getting the burner closer to the bottom of the keggle. The banjo burner currently sits about 7-8 inches below the bottom of the keggle... lots of heat loss. The other option would be to extend the valve out further from the side of the keggle so that it is not under or close to the direct heat.

Like others have said, the valve is far more valuable to me than the thermometer. If I could do it over again, I would have skipped the thermometer.

15
Yeast and Fermentation / Re: How often do you check your gravity?
« on: July 21, 2011, 10:01:05 AM »
I ahh... don't know what to say... Perhaps I'm getting more information than I bargained for?

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