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Messages - coolman26

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1
I think you should 1st, download some software. I use Beersmith, but there are many. When you have this you can input your efficiency. You then know how much grain you need for YOUR system. There are many factors that can cause this. My guess is that being BIAB, you didn’t crush fine enough. Most modern Malts convert in less than the 60 min. Water/mash ph can play a roll. Also download Brew’n water and it will help you with this. There are so many perimeters that can cause low efficiency. I do not do BIAB, but my first batch was 51%. Chalk it up to a session beer. Lesson learned and make better beer the next time. I would crush fine, mash say 90 min, and make sure you take detailed notes. Make sure your boil vigor isn’t too intense too. That should get you started, happy Brewing.


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2
Equipment and Software / Re: Burner preference
« on: June 21, 2018, 02:02:31 PM »
At 140k btu the Hellfire would be a great option. I’m hooked to NG and use 20 tip jet burners and love them. If my calculations are correct, they produce around 170k btu. I do 12.5 to 22 gallon batches. I can bring my strike to temp in about 20 min. My boil takes about 35 min. IMO I wouldn’t want anything less in btu for doing 10 gallon batches.


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3
All Things Food / Re: What’s cooking for Father’s Day Sunday?
« on: June 19, 2018, 12:54:47 PM »
Project complete!

Looks great and I love that tap list.


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4
I would have a hard time buying a complete system. My ideal system would be electric HLT, and gas on the BK. I’ve looked at buying a new rig many times. I would have to look at the Spike system. You could have it custom built to your specs. I like the welded fitting. I know that I would need 20-25 gallon kettles with the ability to do 5 gallon batches. I would love to remove all threaded fittings from my rig. I brew outside, would love the ability to move inside w electric. Once I decided, my commercial hood would be next.


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5
Kegging and Bottling / Re: My Kingdom For a Good Bottling Wand!
« on: June 07, 2018, 07:37:16 PM »
The spring can get compressed so it doesn't have enough force to close hard enough to make a good seal. Take the thing apart and clean it, making sure that the sealing surfaces are clean and smooth. Stretch the spring apart to elongate it and put it all back together, making sure to push the end cap all the way onto the tube as far as you can get it. This can work for a few times, but eventually the spring gets weak and needs to be replaced.
This^^^^


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6
I wouldn’t even consider any brew kettle that is less than 15 gal. You can brew any size batch up to 12 gal. I have a 3 vessel rig and many times I brew 20 gal. I give to friends and such. I never brew 5 gal, mostly it is 12. I have a freezer for keg conditioning.  Packaged brew, when done correctly, lasts a long time. I bought a 10 gallon kettle when I started. It hasn’t been used in years. I agree with buy once.


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7
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 10, 2018, 10:58:28 PM »
I love it when people say "that kolsch strain is too clean almost pilsner like" .... because when in Cologne that's usually what you are going to find. These aren't ester filled beers. They are clean, crisp and quaffable. I do admit to trying to squeeze out a little more chardonnay character out of my kolsch but in Cologne much of the beers are very, very clean with only a  little ester presence.
Interesting, I’ve never been there to have that first hand experience. I didn’t know that. I guess I always try for that vinous character. Thanks


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8
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 10, 2018, 04:24:49 AM »
Still my favorite Kolsch yeast is Giga 021. I brew Kolsch frequently when I’m brewing. Not sure where or what strain it is, but it is what I now use.


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9
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 09, 2018, 03:11:32 AM »
Yeah, 2565 is the one that takes forever to clear.  WLP029 doesn't have that problem.  But I'll agree that 2565 makes the more authentic Kolsch.  WLP029... doesn't seem to really be a great Kolsch yeast.  I've used it many times, and it's fine, but not great.
+1000 029 is almost Lager like. No flavor to add IMO. Between the 2, 2565 no doubt.


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10
Equipment and Software / Re: New toy
« on: May 06, 2018, 02:45:27 AM »
Like it


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11
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 06, 2018, 02:31:43 AM »
I've had great luck with  both WLP029 and WY2565. The former takes a little more effort to clear though gelatin has done the trick. It is also a bit finicky and occasionally stalls if you don't ramp the temp. 029 seems to have more chardonnay and "white grape" character. Very crisp and clean.

For the last 7 or 8 years I have only brewed with the WY2565 strain mostly because thats where I get most of my yeast from. It's maybe a little easier to clear and seems to be a stronger fermenter (I've never had it stall even if I forgot to raise temp). I get more pear and apple in addition to the chardonnay with this strain if the fermentations are handled right.

For both strains I start of fermentation at 58 degree then ramp into the high 60s after 72 hours. You definitely need to play with pitching rates to get the ester profile you want.
Kieth,
I’ve always thought 029 cleared better for me, and 2565 always was more wine like. 
Funny! Perceptions
I haven’t used either since I came across Giga Yeast 021. It clears and the flavor profile is in the middle.


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12
General Homebrew Discussion / Re: Weird question...
« on: April 30, 2018, 06:50:02 PM »
My plan for beers like this is to prime with sugar. This will help eat some of the O2 in the keg. It isn’t as good as spunding, but quite an improvement over force carbonating IMO.


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13
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: April 29, 2018, 01:47:38 PM »
Thanks to Flickr it should work now.

I think two factors led to this. 

First was the length of time the warm wort was exposed to the air while it drained into the fermenter.  I will set yet one more hop/trub removal device on the shelf, the last in a line of failed devices.

Second, some time ago I posted that I was done with wet yeast for this very reason.  All the yeast I get here in Yakima is dead or mostly so.  I thought it would be OK ordering from More Beer in CA.  It is Spring so the temperatures are not extreme, and I paid for the most expensive insulated & cooled mailer.  How many times do I need to learn this lesson?!  So I will brew this again, but with DRY YEAST!
I never have fresh yeast on hand. That is why I’ve never tried the shaken. That said, I’ve never had any issue with getting yeast that was damaged in shipping.


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14
Equipment and Software / Re: Pump reviews
« on: April 18, 2018, 07:19:38 PM »
I’ve had 2 little giants that have been trouble free. I would buy something with the stainless head. You have that your good to go.


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15
The Pub / Re: Whiskey
« on: April 17, 2018, 05:58:57 PM »
I just bought a bottle of Henry McKenna. Really impressed for a 10yr at a sub $40 price point. Have to say it may be my favorite mid shelf. I wasn’t surprised seeing I like ECraig. Heaven Hill produces some fantastic product.


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