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Messages - ANDREW.GROGAN1

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1
Yeast and Fermentation / Re: Stuck fermentation?
« on: December 03, 2016, 09:43:36 AM »
That FG is very indicative of a high mash temp and higher amounts of cara's.  As a general rule of thumb for me a FG of 1.020 is about 160 mash temp. I bet it's done.

I know this is a real newbie question but I am still learning about all the aspect of all grain brewing, including grains.

Are you considering the roasted/dark malts in my recipe the same as a cara's in terms of the unfermentables they bring to a recipe?

Yes.  Your grist bill has a major effect on fermentability, mash temp less so.


What could I do next time to make a little more fermentable but maintain the flavor I have achieved.  I am pretty happy with how it taste and it fits to the style.

2
Yeast and Fermentation / Re: Stuck fermentation?
« on: December 03, 2016, 09:25:48 AM »
That FG is very indicative of a high mash temp and higher amounts of cara's.  As a general rule of thumb for me a FG of 1.020 is about 160 mash temp. I bet it's done.

I know this is a real newbie question but I am still learning about all the aspect of all grain brewing, including grains.

Are you considering the roasted/dark malts in my recipe the same as a cara's in terms of the unfermentables they bring to a recipe?

3
Yeast and Fermentation / Stuck fermentation?
« on: December 03, 2016, 08:52:28 AM »
I have an English Brown ale that has been fermenting since 11/18.  I used Wyeast 1450 and I'm stuck at 1.020.  I was hoping to get closer to 1.010.  I started at 1.055.  Should I add more yeast or just let it ride another week and bottle.  I am happy with how it currently taste but I have never had a beer finish this high so I am not sure what to do.  Recipe listed below. 

Mashed single infusion @ 156 (Although it may have been a little higher)

Maris Otter- 65.2 %
Caramel/Crystal Malt- 10.9 %
Flaked Oats- 8.7 %
Victory- 4 6.5 %
Brown Malt- 5 5.4 %
Chocolate Malt-6 3.3 %
Wyeast 1450- Denny's Favorite

4
Other Fermentables / OG of unfermented cider
« on: October 15, 2016, 10:37:52 AM »
Do you take the OG of cider the same way you do beer?  I just got back from picking up my unfermented cider from the local orchard and one of the guys there insisted you have to take you cider reading with a grain of salt.  He said all the excess fiber and pectin in the cider can keep you form getting an accurate gravity reading.


5
Other Fermentables / Timing of pectic enzyme in cider fermentation
« on: October 12, 2016, 02:42:52 PM »
When is the right time to add pectic enzyme to a hard cider fermentation?  This is my second year doing cider.  Last year I added it at the start of primary and again when I racked it for ageing/secondary.  Cider came out fine but curious as to when you are suppose to add it.

6
Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 20, 2016, 12:44:39 PM »
The only thing I would be concerned about is if you primary is in a plastic bucket.  You may get some oxidation.

6 gallon plastic better bottle carboy


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7
Yeast and Fermentation / Re: 6 weeks in primary too long?
« on: September 20, 2016, 07:04:38 AM »
It is in a 6 gallon better bottle carboy


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8
Yeast and Fermentation / 6 weeks in primary too long?
« on: September 19, 2016, 04:51:23 PM »
I have a beer that hit 4 weeks in primary yesterday. Normally I would have kegged it but I ran out of time. I leave tomorrow for a 2 week work trip. Am I risking it leaving it in primary for 6 weeks?

9
Yeast and Fermentation / Wyeast 1968 coagulating on stir plate
« on: September 18, 2016, 06:59:12 AM »
Is it normal for wyeast 1968 is coagulate on the the stir plate?  I have never seen this before but it's my first time using this yeast.


10
Kegging and Bottling / Re: My beer cold crashed in the keg
« on: September 11, 2016, 04:59:11 AM »
Leave it, It's normal. 3711 is a bear to drop clear and the first pulls are always cloudy. The yeast will pack down and the beer will clear as the tube will form a little yeast free zone. Don't move the keg often and you won't have issues with yeast again.

Also, why did you put it in a bucket before a keg? Go straight from the fermenter next time.

I did go right from the fermenter. I just had a little over 5 gallons so a little overflow went into a bucket. Should have worded that better.


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11
Kegging and Bottling / My beer cold crashed in the keg
« on: September 11, 2016, 04:37:53 AM »
I brewed a rye saison and used Wyeast 3711.  After 4 weeks and a packet of super kleer, I thought I was as clear as I could get with this yeast and I kegged it.  It's been in the keg for a week and I pulled a sample yesterday.  The beer is very yeasty. 

I remembered that when I was kegging, I had approximately 12 oz left in the bucket that I had put in a 12oz bottle and stuck in the fridge.  I tried that this morning and it is super clear.

I think the time in the fridge causes most of the yeast to drop out.  I know going forward, I should probably cold crash it but my question is, is there any harm in racking what is in the keg into my bottling bucket to get it off all the yeast in the bottom and then rack it back into the keg.  I imagine the kegged beer is so cloudy because in tube is sitting in the yeast bed that the cold crash caused.  My concern is oxidation and that the beer is at about 80% of what I want to carbonation level.       

12
Yeast and Fermentation / Re: Blow off question
« on: August 27, 2016, 10:47:02 AM »

[/quote]

I have stopped using yeast calculators.  In real life it doesn't make that much difference.  I've found by experience that a 1 qt., 24 hour, SNS starter is sufficient for my beers up to a mid 70s gravity.  That's all I need to know.
[/quote]

Fair enough...maybe I should start doing this.  I feel like I stress too much about pitching rate.  I know this is a real silly question but what do you mean by an SNS starter?

13
Yeast and Fermentation / Re: Blow off question
« on: August 27, 2016, 10:09:14 AM »
I'd say absolutely not.  You already way overpitched.  There should still be plenty of yeast left in the beer.

What do you consider an over pitch?  Beer smith estimated I needed 227 billion cells and my starter would have been roughly 265.  I figured that would be okay especially fermenting on the lower side of the temp scale for my strain.

14
Yeast and Fermentation / Blow off question
« on: August 27, 2016, 09:28:20 AM »
A week ago I brewed an ale-toberfest.  The OG was 1.062.  I pitched a 1 liter starter with 2 packets of wyeast 1007 in it.  I put it in my chest freezer and set the temp to 58.  I set it up with a blow off into a 1 gallon carboy half full of sanitized solution.

Upon my return from a week long work trip today, I see that the fermentation overflowed the 1 gallon carboy and made a nice mess.  In the 1 gallon carboy there was roughly 3/4 inch of a yeast bed.  In the freezer there was quite a bit of yeast as I was wiping up.  I took a gravity reading as well and I'm sitting at 1.030.

I am not too worried about t he gravity right now as it's a little early to tell but my question is this...do I need to add more yeast to account for all the lost yeast in the blow off carboy and bottom of the freezer?

15
All Grain Brewing / Pumpkin weight in water/grain calculation?
« on: August 22, 2016, 01:19:01 PM »
When I calculate the amount of strike water for a pumpkin ale, do I use the weight of the pumpkin in my calculation?

So if I have a 10 gallon grain bill and 4 pounds of pumpkins do I do (14 * 1.25) or (10*1.25).

Maybe I am thinking about it all wrong.  I think canned pumpkin is something like 90% water, so maybe I should not be including it in my grain weight but rather including it in the volume of strike water. 

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