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Messages - tommymorris

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1
All Grain Brewing / ph meter
« on: March 18, 2019, 11:57:00 PM »
I have a Thermoworks 8689 and a Milwaukee MW 101. I never felt confident in the 8689 even after returning it once for service. The MW 101 was a little quirky out of the box but after soaking the probe in storage solution overnight I now have complete confidence in it.

However, I do take my sample at 20 min and let it cool to room temp before checking pH. By the time it’s cooled off I am well into the mash and any pH adjustment at that point would be shutting the gate after the cow has left the barn. I take the reading as a reference for documentation only.


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I have the 8689. It is flaky. Immediately after I calibrate the meter it often reads several tenths off in the same calibration solutions. I regularly have to calibrate twice. I have now given up on pH. I just trust Brunwater. Not taking ph readings makes my brew day easier and I haven’t noticed any ill effects on my beer.

2
All Grain Brewing / Re: Grainfather - first all grain batch
« on: March 16, 2019, 11:49:43 AM »
I think the Brewjacket may be the most space efficient device for fermentation temperature control. I agree fermentation temperature control is critical to success.

I have a GF. I like the small batch pipe works. Efficiency is a bit lower for small batches. But, I love that GF can easily do full and half batches.

I have but never use the hop spider. I don’t recommend that.

I have the GF graincoat insulation jacket. I have never gone without it. So, I can only assume it’s helpful. I have evidence.

I also have a Hot Rod from brewhardware.com. It helps speed temperature rise from mash to boil.
 
David Heath does lots of videos about GF. In the video at the link  he discusses using a Robobrew false bottom to minimize pump blockage. My pump
Is a bit slow when filling the fermenter. I may try this eventually. But, so far, I am satisfied waiting a few extra minutes during transfer.  https://youtu.be/dwUptHvFK78





3
General Homebrew Discussion / Re: what lagering does
« on: March 13, 2019, 08:17:17 PM »


I don’t doubt you, Martin, but unless the lagered version is directly compared to a filtered or centrifuged version, how would one know what attributes were different and why?

Good point, however my beer was quite clear long before the flavor improved. I believe it is due to fermentation by-products and not yeast solids.

How are these byproducts being reduced if not by precipitation?
Maybe they are precipitated but they are smaller and take longer to sink.

Also, chemical reactions are possible. Oxidation is one that we don’t want (except maybe in Barley Wines). Maybe there are others. I don’t know actually.

4
General Homebrew Discussion / Re: what lagering does
« on: March 12, 2019, 09:35:50 PM »
My light lagers need 2-3 (sometimes less) weeks in the keg in the fridge to have peak clean crisp flavor. I don’t use gelatin. When I have, I still felt there were subtle (sometimes not subtle) taste changes over the first few weeks.

My hypothesis is that I may taste something gelatin doesn’t remove but gravity does or maybe the carbonation process subtly changes the taste of beer as far out as a few weeks.

Some pro brewers us centrifuges and other more powerful clarifiers. I know Yellowhammer (majorvices’s brewery) uses a centrifuge and their lagers are fully functional much faster than mine.

5
Equipment and Software / Re: electric brewing systems
« on: March 09, 2019, 05:21:08 AM »
One problem I have is bouncing efficiency. I think one cause is using different brands of malt from batch to batch.  Pros tend to use the same brand over and over.

6
All Grain Brewing / Re: BrewtanB, who uses it
« on: March 05, 2019, 12:24:56 AM »
I stopped using Brewtan B and all low oxygen chemicals. I do add 1/4 tablet Campden to my water to dissipate Chloramine.

I use my Grainfather per it’s instructions, ferment about 10 days in a Big Mouth Bubbler, keg (I do fill the keg with co2 and burp before filling), wait 2 weeks, and drink. My kegs are empty within a month or less. My friends and I love the beer.

Curious: why did you decide to quit using them.


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Because I don’t taste a difference in my beer with and without these additives.

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 04, 2019, 12:22:22 AM »
Bitter: delicious!


8
All Grain Brewing / Re: BrewtanB, who uses it
« on: March 03, 2019, 01:21:00 AM »
I stopped using Brewtan B and all low oxygen chemicals. I do add 1/4 tablet Campden to my water to dissipate Chloramine.

I use my Grainfather per it’s instructions, ferment about 10 days in a Big Mouth Bubbler, keg (I do fill the keg with co2 and burp before filling), wait 2 weeks, and drink. My kegs are empty within a month or less. My friends and I love the beer.

9
General Homebrew Discussion / What's Brewing this Weekend?
« on: February 24, 2019, 05:06:40 PM »
Helles

1047 OG
97.5% Pilsner
2.5% Carafoam
19.7 IBU Hallertau (US) @ FWH
1.3 IBU Hallertau (US) @ 5
Jever water
MJ M54 California Lager

This is my first time using M54. I hear good things. Fermenting at 62F. We’ll see how it goes.

OG was going to be a little higher but I am having trouble with efficiency right now on the GF.

10
General Homebrew Discussion / Iodophor age
« on: February 17, 2019, 07:41:52 PM »
OP, can you squirt a little out into a glass with a cobra tap? Then you could check the color.

11
General Homebrew Discussion / Re: lager question
« on: February 15, 2019, 04:34:47 PM »
I taste the beer before removing from the yeast cake. If there is no butter flavor (diacetyl) and I think had a good pitch and good temperature control  I feel good about kegging. There is a diacetyl test where you warm the beer. I don’t bother.

Personally, I leave most beers in the primary about 10 days.  I usually warm up to 60-65 the last few days, though, I have skipped that step multiple times without a problem. I “lager” in the keg while I wait for carbonation.  I can’t resist tasting an ounce or two along the way every few days. When the beer tastes good, I drink it.

My method may not be perfect. Once or twice I have had to krausen my beer. But those were my early days of making lagers and I think I wasn’t pitching enough yeast.

12
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 11, 2019, 10:02:18 PM »
I plan to bitter with 15 IBUs of Magnum at 60, use an oz at 10 min and an oz at 1 min to try to get some lemon flavor and 35 IBUs total. It will be my 100th batch since Alabama legalized brewing.


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That sounds good.

13
Yeast and Fermentation / Re: Pressure Fermentation at last
« on: February 06, 2019, 12:03:47 AM »
^^^^

Probably wise counsel.  So let's say I do pressure ferment the coming weekend's brew.  I will increase my pitch rate and oxygenation, and use a more attenuative yeast.  This may help overcome any suppressed growth or underattenuation,  and if it does under attenuate for the strain, at least the beer should still be adequately attenuated.   These may be the kind of adjustments needed.  Specifically that means:  I have some Notty, very attenuative.   I'll build up a decent starter of that (yes a starter from dry yeast) and oxygenate well at pitching.  Then maybe try repitching next time.  Can compare this batch, normal Notty performance, and a repitch.  Should be useful data. 

Another adjustment occurs to me:  if it's pressure during the growth phase that's harmful, I might pressurize the fermenter at pitching just to set the adjustable PRV,  then release all the pressure through corny lid PRV.  Then pressure won't build nearly as early in the yeast's life cycle.

If all these adjustments are needed and work, then the reps from the yeast manufacturers seemingly gave an oversimplified and optimistic opinion of how their yeasts would perform.   They will receive a full report.
I forget, was there a hypothetical benefit to the pressure fermentation? What was it?

14
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 03, 2019, 01:09:50 AM »


This year’s Winter Warmer is a very tasty Scottish Export  I call Cumberland Plateau 80/-.  It must be working ‘cause it’s Winter and it got warmer. ;)

76% Maris Otter
12% Munich
4% Choc Rye
4% 45*
4% Molasses (at the top of the boil)

32 IBU EKG all at 60 min

Wyeast 1084

Brown Balanced water


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Sounds good. Looks great. That’s a cool glass.

15
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 27, 2019, 07:36:08 PM »
Maibock


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Maibock looks great.

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