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Messages - rabeb25

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1
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 02:04:23 PM »
Hah, while I absolutely understand where you are coming from being results driven, I do enjoy the science part of it too :)

Well wouldn't the maximum be defined as the current o2 concentration on the planet? You can't get more than that without using pure 02, correct?

2
All Grain Brewing / Re: Mash efficiency survey
« on: April 18, 2014, 01:56:52 PM »
Since you are in MN, where abouts? What water are you using? I saw bad efficiency from using tap water in the NW cities(not to mention other issues).

3
All Grain Brewing / Re: Mash Sparge Combo
« on: April 18, 2014, 01:53:09 PM »
Since I have a 2 vessel setup, I have played around with no sparge configurations, and see my best efficiency from mashing all the water at once. My old mash went like this:

mash with 1.75qts/lb, mash out, added water to my preboil volume(7.8 gal). Recirc 10 min, pump to kettle. Average 62% eff, malt conditioned crushed with a .22 gap.

New mash goes like this:

mash with full water volume(we'll say 9 gallons with grain loss), mash out, pump to bk
Average 70% eff, exact same procedure/crush


4
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 01:46:46 PM »
But isn't normal o2(aeration with a mix stir, etc) max 8ppm?

5
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 10:50:35 AM »
I read I can't remember where, that lagers require an optimal concentration that only pure o2 can provide.

6
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 09:16:40 AM »
Pitch a lot of yeast, what Mrmalty or another calculator says. I pitch lower than fermentation temp and let it rise to the 48-50F target and maintain that. When 1-2 Plato above final, I do the D-rest, then if the sample is free of diacetyl, crash it to lagering temperature, -1C.

With big pitches, nutrients in the boil, and plenty of O2 I am crashing at about day 7 or before for a 1.050 + lager.

I concur my lagers follow close to that timeline as well.

7
Kegging and Bottling / Re: My First Lager
« on: April 17, 2014, 09:05:10 AM »
Maybe a good opportunity to try those new carb pills from northern brewer.

8
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 08:59:56 AM »
I don't know, but I may have to disagree with that. I have done the standard 150 rest and the Hockurtz, and I can tell a difference. I find the 150 leaves a lack of malt in the middle, compared to the Hockurtz. Trust me if I didn't tell a difference I wouldn't be doing it.. it adds an hour onto my brewday.

9
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 08:26:42 AM »
Yup beat me to it..you are stuck with a sweet lager. This isn't directed towards you but per say but I don't understand why people ferment lagers(or ales for that matter) to a time frame and not to FG. ALWAYS ferment to FG regardless of time, a fast ferment test would tell you what that was. I would not have done the di rest at only half done either.. next time try this...

2l starter, with plenty of 02
do fast ferment test (FFT)
Ferment until within 1-2plato (~4-8 gravity points) of FG from FFT
then di-rest to FG
Then keg/carbonate/lager

good luck

10
Yeast and Fermentation / Re: Fermentation Timing
« on: April 17, 2014, 07:31:17 AM »
Thanks guys!

Just wanted to add, as of last evening FG was hit (1.008), sample tasted great. now the decline begins.

11
Yeast and Fermentation / Re: Another Starter Question
« on: April 17, 2014, 07:29:18 AM »
This is merely a guess, but maybe its not an issue to homebrewers because of the size of our fermentation vessels.  5 gallons of beers has a lot less pressure at the bottom of the tank then say 3-5bbls to 100bbls. would that pressure rupture dead cells?

12
Ingredients / Re: Kolbach of Weyermann Malts
« on: April 17, 2014, 06:18:45 AM »
Thats funny I started to reply to this post, and it felt like I already had done this before.. so I searched and found this:
https://www.homebrewersassociation.org/forum/index.php?topic=12545.30

and a picture of a Marzen for reference  8)



13
Yeast and Fermentation / Re: Fermentation Timing
« on: April 16, 2014, 08:04:48 AM »
I have been working with(and having good luck) a somewhat accelerated fermentation time schedule.

It looks like this:
chill to 60-63 aerate/pitch yeast
 Day 1   64.5   
 Day 2   65   
 Day 2.5   66   
 Day 3   67   
 Day 3.5   68   
 Day 4   68   
 Day 4.5   68   
 Day 5   68   
 Day 5.5   65   
 Day 5.75   60   
 Day 6   55   
 Day 6.25   50   
 Day 6.5   45   
 Day 6.75   40   
 Day 7   33   
 Day 8   keg/fine/carbonate

I built a fermentation controller to do this, I load a "profile" and it runs the program. It has 2 probes, one in the center of the wort (Beer), and one in the chamber(fridge). It will then heat/cool to keep the temps to the .1 of a degree( and does a fine job of that). If you look at the logging you will see at the height of fermentation at least 10f of difference.  This is on just a 1.040 cream ale with 1056. I then have a camera on the airlock to give me an idea of fermentation, but the controller is really good at telling me. If you look you will see the lag time in the beginning ( no heating or cooling going on) it will then start kicking on much less frequently. When I see little to no airlock movement, and the cycling slow down, I will then pull a sample for a gravity reading. Seems to work pretty much like clockwork.

If you want to see what I am talking about go to http://taplist.noip.me (that is my digital tap list) if you click on the top right corner (whats fermenting) it will take you to the controller. I am currently in day 5 of the schedule. The camera is here: http://brewcam.noip.me

Cheers,

Bryan

14
All Grain Brewing / Re: Late Water Adjustment
« on: March 05, 2014, 02:52:18 PM »
Thanks guys, the bicarbonate was calculated using John Palmer's spreadsheets to hit the desired SRM. I'm new to water treatment. I just read the book Water: A comprehensive guide for brewers and some of Palmer's other stuff within the month as an introduction so I admit I may well be making some rookie mistakes. I basically use beer smith and Palmer's spreadsheet/range guidelines as my guide.

Try Bru'nwater.  I get much more accurate results with it than others.

+1 (reminder to self, get the paid version ASAP)

Where does one get that?

15
Ingredients / Re: Chit malt?
« on: February 25, 2014, 09:07:21 AM »
It makes stuff like this happen  8)







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