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Messages - breweite

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1
Ingredients / Re: RO sparge water
« on: May 09, 2015, 06:07:48 PM »
...so what about tannins? If im pouring 168 degree, straight RO water over my grains for BIAB, aren't tannins going to be released if RO pH isn't low enough?

Nope. With almost no alkalinity, the pH of RO is like a feather in the wind. With any external acid, its pH drops like a rock.

Another important fact is that RO water almost never has a pH about 7. In most cases, the pH of RO water is under 6. Part of the reason can be due to dissolved CO2 in the raw water that easily makes through the RO membrane into the product water. That dissolved CO2 along with the very low alkalinity means that carbonic acid is formed, which quickly depresses the water pH. I had an unfortunate client that called me in too late who had this problem with their brewing water and the resulting beers came out very acidic. With nearly 300 bbls of acidic beer that they ultimately had to waste, the economic impact was the end for that brewery.
This is very helpful.  I usually squeeze the bag to avoid acidifying my RO water, and this has been fine.. I've done it in the past and it increase my efficiency a couple of points but I was worried about tannins so I stopped the practice. I think I'll give it another shot.  Thank you.

2
Ingredients / Re: RO sparge water
« on: May 09, 2015, 04:02:16 PM »
...so what about tannins? If im pouring 168 degree, straight RO water over my grains for BIAB, aren't tannins going to be released if RO pH isn't low enough?

3
Not sure where I got them, but they said Belgian... I investigated the corks, they look fine. I'm using a Portuguese floor corker and I cork a lot a with it. This was my first corked beer on the same set up. What do u think about saving the bottles?

4
Beer Recipes / Re: Souring Advice on Fruit Saison
« on: May 04, 2015, 05:11:00 AM »
+1 Roselare blend. Ferment primary and make sure it's all done and clean. Then secondary with fruit and blend, and wait... Also, some French oak could be nice. You want good fruit/Brett/sour saisons, look into Logsdon Brewing in My. Hood, OR.

5
Yup, corked and caged. I'll look into those pills.

6
General Homebrew Discussion / Corked Bottles - Lost carbonation?
« on: May 03, 2015, 10:58:27 AM »
I corked a saison that took me about 1 year to create.  It is by far my favorite hombrew.. my problem is, I corked about 20 bottles and the first few I cracked, within a month or two were all fantastic and well carbed ( I aimed for 3.2 volumes).  But because of the brett, I wanted them to bottle age more.  Now months and months later... all my bottles have ZERO carbonation... 
1. what is the problem here? 
2. Can i uncork, drop in sugar and/or yeast and recork?  How should that practice look?

7
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 03:58:18 PM »
I make a lot of saisons and I think simplicity is the best, and let the yeast do its thing.  I've noticed some funky things thrown off by the yeast when I start warm, and I always do starters about 1/2 L bigger than suggested.  It might be something I'm doing wrong, but I've noticed when I start low and finish off warmer I get a lot better yeast character, yes a little cleaner, but for me much more drinkable.

Also, I make my own candi sugar to have more control over flavor/color that way.  However, I don't ever use more than 8% .  I feel that you can get a dry beer with your yeast or 3711 no matter what.

I don't think oats would give you the mouthfeel you're looking for in a saison, just my .02.

Good Luck.

8
Beer Recipes / Re: Summer Ale?
« on: April 08, 2015, 08:12:44 AM »
I am curious about the yeast as well. I would be tempted to mash high and use an english ale yeast. I did something similar a couple of years ago that turned out great.

I would maybe bump up the late hops as Hoosier suggests.

Thanks for feedback.  I never thought of this.  My only contradicting thought would be; an english or belgian yeast adding those "heavy/stone" fruit flavors and esters? which I wouldn't really consider a "light summer ale", at least thats my preference...  I plan on using Dry US05. A lager yeast as mentioned could be a good idea too.

9
Beer Recipes / Summer Ale?
« on: April 08, 2015, 06:23:43 AM »
87% US Pale
10% Munich
3% Red Wheat

18 IBUs Glacier @ 60 (.5oz for 3 gallon)
2 IBUs Halleratu @ 10 (.25oz for 3 gallon)
0 IBU Hallertau @ flameout (.25oz for 3 gallon)

OG - 1.042
IBU - 20
Color - 3.7
ABV - 4.3%

Any recommendations to make this an awesome blonde/summer drinker?

I was aiming for a blonde ale with a bit of floral flavor from the hallertau.  1. should I keep those hop additions? (I don't care much about guidelines, but if they are useless or overpowering I'd like to know..)  2. I also have Mt. Hood hops, does anyone prefer Mt. Hood over Hallertau in their summer/easy drinking beers?

My plan is to use US 05 and ferment at 60 for clean flavor.


10
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 06:12:29 AM »
A lot of people store it in their garage for convenience.  I store it in my shed... I rather see my shed burn down than my house.  I'm guessing you're in FL too.  That is my home state and I know how hot it gets.  Just the fact that you're posting you must be a little concerned.  Get it out of the house for safety, ease of mind and some exercise transporting it.  Maybe do lunges with it back to your brewing area! 

11
General Homebrew Discussion / re using "hot" yeast
« on: February 13, 2015, 07:50:47 PM »
I made an 8% beer from a new 3711 starter. It got a little on the hot side and threw out heavy phenols. Still very good beer, just not my personal preference. I personally like to ferment 3711 in low 60s, and I'd like to do it again with this same yeast I just harvested. Would this have any impact on the new beer if I try to ferment low? Has the yeast mutated a bit? I don't understand the chemistry going on so any insight would be helpful.

I have reused many 3711 yeast cakes with no ill effects, however, this is the first time one got a little warm on me.

12
General Homebrew Discussion / Re: First Weizenbock
« on: January 01, 2015, 03:05:50 PM »
Bump - What about starters?  I plan on using RO water for my starters in the future, however, before this thread I made a 3711 starter with regular ol' tap water.  Any problems with this?

13
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 04:07:54 PM »
+1 to the water possibly being the culprit for that "rubbery" flavor.  Unless you used an old vial of WL 380 for your fermentation without making a starter.

I went back and looked at some notes.  I'm currently drinking a biere de garde and it is so tasty with no rubber flavors at all, and I remembering topping it off.  My notes specifically said "topped off with 1G RO h20". 

Yup, seems like my water might be my problem, eh, getting lazy at the end of a brew day, now I pay for it!

14
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 03:44:59 PM »
I tape the probe to the side and insulate it with an Oskar Blues koozie.  Works great.  Thermowell is just one more thing to clean and sanitize.

+2. I make an insulation pocket and tape it to the side of my fermenter and stick the probe into the pocket so it sits tightly against the bucket. Works great.

Are you setting your temp at fermentation temperatures or a few degrees lower?

15
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 11:27:50 AM »
Hmm, maybe it's the water...  Bummer, hard lesson learned!  I'll taste again and see if I can think of a better description than 'rubber'.

In addition, I'm looking into a thermowell because I have a Johnson Controller right now and I think I'm getting some significant swings in temp with the probe strapped to the carboy..  Is digital [controller] and a thermowell worth the investment?   Maybe it will help me pinpoint the issue in the future.

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