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Messages - ANDREW.GROGAN1

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1
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 07:24:06 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

Bottling bucket, hoses and filler would be my primary suspects.

Maybe.  I am not quite as diligent with that stuff but I do soak all that in sanitizing solution regularly.  Maybe I need to give all my stuff a real good cleaning.     

2
Kegging and Bottling / Re: Lots of bottle bombs
« on: December 05, 2017, 07:15:07 PM »
Infection

Not sure how much better my process can get.  I soak my bottles in Saniclean and run them through the dishwasher soap free in Sanitize mode. 

3
Kegging and Bottling / Lots of bottle bombs
« on: December 05, 2017, 06:07:01 PM »
I have been home brewing for 8 years or so and I am suddenly having an issue with bottle conditioning.  I have switched mostly to kegging but occasionally I still bottle a batch.  I typically bottle 3-4 weeks after my brew day.  All I do is siphon my wort into a bottle bucket with my priming solution and bottle.

Last night I had 6 bottles from a batch I did in the spring explode on me.  I never had this issue before I started kegging everything.  A lot of these bottles are bottles that have been sitting for a while, but I would have verified a stable gravity before bottling.   

Any idea what might be causing this?

4
Beer Recipes / Hop blend featuring Nelson Sauvin
« on: November 17, 2017, 04:29:19 PM »
I have an award winning NE IPA recipe that I want to tweak a little.  My current blend uses Warriors as a bittering hop (60 min) and the rest if a blend of Citra, Mosiac and Galaxy (Flame out, whirlpool and dry hop).  I really love Nelson hops and was thinking of just doing a single hop version, but I may also want to change my blend to incorporate Nelson.  Does anyone have an suggestions of a blend that would go well with Nelson being featured?     

5
All Grain Brewing / Re: Decoction mashing dark malts
« on: October 11, 2017, 12:19:14 PM »
I don't see why it would be a problem, just don't boil any grain. I've always thrown all my grain into the mash. As long as you're not using an insane amount of dark, roasted malts, I would think you're fine.

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Don't boil any grain?  Isn't that the entire point of a Decoction mash?

6
All Grain Brewing / Decoction mashing dark malts
« on: October 04, 2017, 12:20:54 PM »
I am brewing a Schwarzbier on friday and I am playing to employ 2 decoctions in my mashing schedule.  My recipe has 2% each of carafa ii (maybe the dehusked version.  Not sure what my LHS carries) and chocolate malt.  Can you use highly kilned malts in a decoction or is it best to add them after the final decoction?

I know people will tell me a single infusion would be adequate but I have the ability to and I would like to try a decoction mash.   

7
Kegging and Bottling / Re: Kegs freezing in the winter
« on: September 13, 2017, 01:17:36 PM »
I have fought this battle as well (Northern Vermont). I have found that a minute on the tap with a hair dryer works ok. I have also found that using a small ceramic bulb or heat pad can work wonders in a closed fridge, much like a ferm chamber. Typically for me it is just the tap that freezes up, not so much the whole keg. So, you can also disconnect your taps for the winter and run with cobra taps inside the fridge.

I too am in Northern Vermont.  Unfortunately the hair dryer wouldn't work as it's my whole keg.  I may try to the ceramic bulb route. 

8
Kegging and Bottling / Kegs freezing in the winter
« on: September 12, 2017, 02:05:19 PM »
I have a 3 keg system in my un-insulated garage.  I have a relatively small house so it's really the only place I can put it.  I live in New England and in the dead of winter (3 months), my keg fridge becomes unusable because the outside temperature gets so low, my kegs freezes.  Short of insulating my garage, is there anything I can do to keep the fridge from freezing?     

9
All Grain Brewing / Re: Understanding Diastatic power
« on: May 29, 2017, 03:35:18 PM »
Let me ask you this.  What beers that have Munich commercially do you love?


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I'm curious too. Maybe you just don't like large amounts of Munich. Diff'rent strokes and such.

I love a lot of different Marzen's. 

10
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 08:06:39 PM »
and what was the FG?

That's a large amount of crystal malt for a lager in my opinion. I personally rarely put crystal malt in a lager unless it is a very small amount. It could be the combination of the munich flavor and the crystal malt that you don't like. Maybe switch it up to light munich and less or no crystal to see how you like that?

Just a thought. Not meaning to derail.

FG was 1.010.  And 7% too much?

I get this flavor in all my Munich beers.  It's not isolated to just this one. 

11
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 07:57:30 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?

No.  Should have said this before.  This was a split  batch with a buddy.  One packet of dry yeast for 5 gallons.  I did a starter as well. 

12
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 07:30:11 PM »
Could you provide an example recipe that you are experiencing this problem with?

Recipe: Vienna
Brewer: Andrew
Asst Brewer:
Style: Vienna Lager
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 13.71 gal
Post Boil Volume: 11.46 gal
Batch Size (fermenter): 10.50 gal   
Bottling Volume: 10.10 gal
Estimated OG: 1.053 SG
Estimated Color: 9.5 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt               Name                              Type        #       %/IBU       
12 lbs 8.0 oz     Vienna Malt (Weyermann) (3.0 SRM) Grain       1       59.5 %     
4 lbs 8.0 oz      Pilsen Malt 2-Row (Briess) (1.0 S Grain       2       21.4 %     
2 lbs 8.0 oz      Munich Dark (BestMälz) (12.7 SRM) Grain       3       11.9 %     
1 lbs 8.0 oz      Caramel/Crystal Malt - 60L (60.0  Grain       4       7.1 %       
2.00 oz           Hallertau [4.30 %] - Boil 60.0 mi Hop         5       19.3 IBUs   
2.00 oz           Tettnang, U.S. [6.40 %] - Boil 10 Hop         6       5.7 IBUs   
1.0 pkg           Saflager Lager (DCL/Fermentis #W- Yeast       7       -           


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 21 lbs
----------------------------
Name                  Description                           Step Temperature      Step Time   
Mash In               Add 6.96 gal of water at 163.0 F      152.0 F               60 min     

Sparge: Fly sparge with 9.67 gal water at 170.0 F
Notes:
------

13
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 05:50:22 PM »
I really don't think it's an oxidation issue.  I have never had issues with oxidation and this flavor shows up across all my beers containing Munich...ales and lagers.

Who makes the Munich?  What color is it?

Most often Best Malz, Dark and regular Munich. 

14
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 03:52:48 PM »
I really don't think it's an oxidation issue.  I have never had issues with oxidation and this flavor shows up across all my beers containing Munich...ales and lagers. 

15
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 03:52:03 PM »
Could be diastatic power, or could be something else entirely.  Tell me...... are you adding any crystal malts to these beers at all?  What temperatures are you mashing at, and for how long?  Do you use Briess malt by any chance, or what brand do you use?  What yeast are you using?  WLP820 by any chance?

:)

This recipe is on 7.1% Crystal 60.  Mash was 152 for 60 minutes.  I use BestMalz Munich and Saf lager.   

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