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 - jschoell

Pages: [1]
1
Yeast and Fermentation / beer with english cider yeast?
« on: December 02, 2010, 09:57:06 PM »
I am about to rack off a batch of cider that has been fermenting with WL english cider yeast for two weeks. I want to use the yeast slurry to brew with on Saturday. Does anyone have experience with using this strain to ferment an ale? Any suggestions on a style that might work well?

Thanks,
Jeff Schoellerman
City Heights, San Diego

2
General Homebrew Discussion / Re: low mash temp
« on: November 28, 2010, 09:41:41 PM »
Missing the mash temp by that much and ending up in the mid 140s is not that big of a deal. Just change your mash schedule on the fly. Simply go from a single temperature mash to a two step saccharification mash (also called Hochkurz mash)  by mashing at 145F for 30 min, for example, and then raise the mash temp to 160 and hold it there for another 30 min. This temp raise can be done with an infusion of boiling water or a decoction.

Do you know the efficiency that you got from your mash?

Kai

I think it is around 70%. Does adding boiling water destroy some of the enzymes that are needed to convert the sugar? Will this lower my attenuation?

3
General Homebrew Discussion / Re: low mash temp
« on: November 28, 2010, 09:36:20 PM »
jschoel...can you give a few more details?
What starting gravity were you shooting for?
Did you measure your starting gravity, and if so what was it?
What batch size where you shooting for? 5 gallons? 5.5 gallons? What did you actually get for a starting volume?

Your beer should attenuate more than you expected, but if your gravity is high enough, that won't necessarily be a bad thing.

OG was 1.065 and I collected about 5.5 gallons from a 6.5 gallon boil. I'm wondering if mashing low like this has any effect on the head retention and flavor.

4
General Homebrew Discussion / low mash temp
« on: November 27, 2010, 10:40:15 PM »
I undershot my single infusion mash temp... I wanted 150 but got 145. I mashed for 1 hr. How will this affect the final product?
Grain bill:
12 lb belgian pilsner
8 oz victory
8 oz aciduated
1 lb corn sugar for 30 min
1 hr boil

Hop schedule:
2 oz amarillo fwh
1/2 oz amarillo 30 min
1 oz cascade 30 min
1 oz cascade 3 min

irish moss 15 min

WL cal ale yeast 1L slurry

thanks!

Pages: [1]