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Messages - Wort-H.O.G.

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 03:23:02 PM »
Yes, holy crap. What are you doing to get that whipped cream head on those beers? My head retention is ok but I've been toying with the idea of a 160F rest to increase. Anybody have thoughts?


Ken step mashes lagers, but I think he single infuses ales. I'm a big fan of 3% flaked barley for foam. My foam is similar, don't always capture it fully in pics.

Edit -  Ken, didn't mean to speak for you ! Just made me think of what I do.  ;D

no worries Jon. yes correct- single infusion my ales except my alt.  its just at 149F single infusion for 75 mins. quite honestly its just the loads of flameout hops creating that sticky luscious head in my IPA IMO.


edit:

Amt            Name                                                             Type   #   %/IBU
11 lbs   Vienna Malt (3.5 SRM)                                     Grain   1   95.7 %
8.0 oz   Carared (20.0 SRM)                                              Grain   2   4.3 %
0.50 Items   Whirlfloc Tablet (Boil 15.0 mins)                              Fining   3   -
3.50 oz   Mandarina Bavaria [6.50 %] -          Boil 10.0 min   Hop   4   24.6 IBUs
2.00 oz   Amarillo Gold [7.00 %] -                  Boil 10.0 min   Hop   5   15.2 IBUs
2.00 oz   Cascade [5.50 %] -                         Boil 10.0 mi          Hop   6   11.9 IBUs
1.0 pkg   California Ale (White Labs #WLP001) [35.49 ml]   Yeast   7   -

2
amber ale up this weekend as the quest to build supplies continues  8)

amber saturday, alt sunday.....brewhaha  ;D


That's the spirit !
I'm back


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3
amber ale up this weekend as the quest to build supplies continues  8)

amber saturday, alt sunday.....brewhaha  ;D

4
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 12:23:34 PM »
My Vienna IPA with 1/2lb of hops.




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5
Just measured a grain free room temp mash pH as usual. Both times for the disparaged readings.
??? What .....I'm not understanding.

Sorry. Both readings I took were grain free, clear wort, measured at room temperatures for mash pH.
Got it!


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6
All Grain Brewing / Re: true effect of pH on finished beer
« on: September 29, 2016, 06:21:07 PM »
Just measured a grain free room temp mash pH as usual. Both times for the disparaged readings.
??? What .....I'm not understanding.

7
All Grain Brewing / Re: true effect of pH on finished beer
« on: September 28, 2016, 01:32:08 PM »
I strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high.

This seems to confirm the RDWHAHB mantra.

This I understand and after this latest observation, I will not chase again. Just wanted to report what I observed and what some local judging picked up on with regards to this.

Did you measure pre-boil/KO/final? I suspect all the things you added basically were offsetting each other and actually made no real impact on pH.  Also, not measuring mash pH greatly extends life of the electrode IMO.

Well not if you are measuring mash ph at room temp like you should be.


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8
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 27, 2016, 11:59:08 AM »
amber ale up this weekend as the quest to build supplies continues  8)

9
All Grain Brewing / Re: true effect of pH on finished beer
« on: September 27, 2016, 11:34:58 AM »
Now, I am not claiming any experimental data, only what I observed on a recent brew of my american blonde ale this summer and wanted to report it.

I set up my water profile to hit a 5.4 pH as I do with a lot of styles. I had brewed this recipe about 2 mos prior to this and hit it dead on. After 15 minutes, I pulled a sample for testing, and only achieved a 5.08. I added about 1 gram of baking soda back to the mash, measured again 15 minutes later, and was sitting at a 5.9. So, now I am all over the place with regards to pH. Stupid me, adds some lactic acid, and it plummetted down to a 5.01, where I left it for the remaining 30 minutes (albeit frustrated).  I typically do not chase the pH around like this, but was making the beer for a friends wedding and really wanted to produce a good product for him.

Sparge and boil went fine, but came up about 4 gravity points low (1.046) on an intended 1.050 OG (probably due to being a bit out of range for conversion, I thought). Everyone always talks about how a 5.2 mash pH can lead to a tartness in the beer, so I was expecting that.

Long story short, served it at the wedding and I did not pick up any off-flavors (even after 10 beers  :D). Sent it off to a comp for judging, and it took a gold in its category against american pale ales. So herein lies my quandary....

Do we as home enthusiasts (and possibly wanna be scientists), over emphasize the importance of mash pH, or does the mash pretty much work itself out providing you mix it with warm water and rest? I do understand that beers can be improved per style based on a proven mash pH, but sometimes I feel that it doesn't always make a difference. Is this just another case of too many variables to really focus on?

What thoughts do you have?

FWIW 1gr of baking soda should not have caused a swing from low 5.08 to 5.9...i think some measurement/reading errors here.

there are documented suggested/optimal mash PH for styles. also documented suggested/optimal PH for beta and alpha amylase. also  documented suggested/optimal PH for finished product by style. I've played around with all of these and not entirely sure the significance (within range of 5.1-5.8ish) in the mash variations vs. post mash PH adjustments. 


10
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: September 24, 2016, 12:17:25 PM »
I care about step...positive difference for me and my lagers. haven't taken any different steps to minimize O2 - need to catch up on everyone's posts and see if the hassle is worth it for me.

If you wait a bit, there will be some results coming. Lots of people in the midst of experimenting. Some with brewtan and others with LODO.

for sure....no hurry here.

11
Other Fermentables / great apples this year
« on: September 24, 2016, 10:58:15 AM »
just picked up my fresh pressed juice from the orchard. 1.055OG and 3.35PH. boiling down some to 2qt of concentrate to pump up the OG....smells awesome boiling right now!  cote des blancs at 58F.

Edit: the boil down added to 5 gals got me to 1.070.. happy with that. A nice 9% winter warmer cider

12
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 24, 2016, 07:22:20 AM »
Either dort or pils this weekend.....torn so we will see where the beer gods take me.


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got squirrely and went off the reservation....ended up with new recipe of 62.4% pils, 27.9% light munich, 2.3% carahell, 2.3% munich 1. 26.6ibu of merkur and 4 ibu saaz. wlp830. steam step mash 143F for 60min, 163F for 60min.



Awesome. Dort?

Not really. Started with my dort and then decided on something different. Not sure what you call it- continental amber ???


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Sounds good to me. Kind of like a Czech Amber lager-ish?. Bet it's tasty.
Probably so. I'm sure it will get consumed. Just wanted to get a generation of the wlp830 out of the way before I move on to pils and dort.


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13
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 24, 2016, 07:16:12 AM »
Either dort or pils this weekend.....torn so we will see where the beer gods take me.


Sent from my iPad using Tapatalk

got squirrely and went off the reservation....ended up with new recipe of 62.4% pils, 27.9% light munich, 2.3% carahell, 2.3% munich 1. 26.6ibu of merkur and 4 ibu saaz. wlp830. steam step mash 143F for 60min, 163F for 60min.



Awesome. Dort?

Not really. Started with my dort and then decided on something different. Not sure what you call it- continental amber ???


Sent from my iPhone using Tapatalk

14
All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: September 24, 2016, 06:28:47 AM »
I care about step...positive difference for me and my lagers. haven't taken any different steps to minimize O2 - need to catch up on everyone's posts and see if the hassle is worth it for me.

15
General Homebrew Discussion / What's Brewing this Weekend? 01/18/2014
« on: September 24, 2016, 06:05:15 AM »
Either dort or pils this weekend.....torn so we will see where the beer gods take me.


Sent from my iPad using Tapatalk

got squirrely and went off the reservation....ended up with new recipe of 62.4% pils, 27.9% light munich, 2.3% carahell, 2.3% munich 1. 26.6ibu of merkur and 4 ibu saaz. wlp830. steam step mash 143F for 60min, 163F for 60min.

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