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Messages - tporco

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Kegging and Bottling / Re: First time Kegging
« on: May 16, 2011, 05:45:48 PM »
Thanks for the input.  I just replaced all the seals in my keg, cleaned it, filled with sani and pressurized with 30 psi.  if she holds for 24 hours, it sounds like i am good to go.  As liquidbrewing pointed out, there may be a problem with the amount of hops in the 2ndary.  I used a ton of pellet hops in the secondary and i was thining that i would have to strain it somehow to remove all of the hops solids on the way to my keg.  I think i will try to cold crash it for awhile and also strain it thorugh a sterilized hop bag into the keg.  Sound about right?

Kegging and Bottling / First time Kegging
« on: April 30, 2011, 07:09:50 AM »
Looking for some help/tips on making the jump to kegging from bottling.  Just moved an imperial IPA to secondary so I have a little time but wanted to see if you guys had any tips for a first time kegger.  I purchased a complete setup with regulators and 2 corney kegs so i think i am ok from the equipment side.  Any tips/suggestions on what to watch for?

All Grain Brewing / Re: 1st AG Effieency
« on: November 24, 2010, 02:39:07 PM »
Guys - thanks for the info on starters.  Mr. Malty seems to cover everything I would ever want to know on the subject. 

PS.  - Cracked my first all grain beer yesterday.  Needs to sit for a little longer, but all in all I think it is great. The extract brews I had made were not anything I wanted to share with friends, but the AG brew is far superior.  Already have an IPA in the fermenter and I'm looking for my next AG beer!
Thanks again for all the advice. 

All Grain Brewing / Re: 1st AG Effieency
« on: November 21, 2010, 07:38:48 AM »
I think overshooting your saccarification rest by 10-15 degrees is the probable cause as well. Once when I overshot my temp significantly, I told my brother to quickly get some cool water to bring it back down to the right temp. He said, "isn't that like cooking an egg until the yolk is hard and then quickly cooling it down so it'll go back to over easy?". I didn't have an answer.

As long as your Wyeast yeast was a reasonably fresh XL smack pack that was fully plumped up when you pitched it, and the wort was really well aerated, you can get away without a starter in a batch of 1.042 wort.  That said, since so much effort is put into a brew day, making starters is a really good practice to get into.  Put another way, if you ever have a batch in the future where you don't hit your target final gravity, and you pitched a healthy starter and aerated it well, then you can eliminate underpitching as a possible cause.

Forgive my ignorance here, but can you elaborate on what constitutes a "starter"?  Brewed my second batch with the Wyeast smack pack.  This time let it plump for 4 hours before pitching, but if I am reading you right, you are referring to something else.

All Grain Brewing / Re: 1st AG Effieency
« on: November 20, 2010, 07:42:26 AM »
Thanks for all of the comments here guys.  Based on your input I am thinking that the most likely scenario is I overshot the step mashing of the grain which hurt me in the long run.  The recipe I was attempting to follow had a 133F hold for 30 min, and then more water and step to 158F for 45 min.  I am thinking I probbaly overshot the 158 by 10-15 degrees before bringing it back into range.  I am using a propane turkey fryer type heater and admittedly it does not have the most precised temperature control. 
To safegauard against this in my next batch I think I am going to drop back to an infusion mash rather than a step. 

Anyway, I think we have a cause, but here is some of the additonal info if you have any additional insight I would love to hear it.
Grain Bill: 6# American 2 row pale malt, 1# English Carmel Malt, 1# Roasted Barley, 1/2# Black malt. Hops: 1/4 oz 1st gold , 1/2 oz kent, 1/2 oz williamette all during the boil - 60 min.
Yeast was a Wyeast 1084 Irish Ale - pitched directly in the wort. 

All Grain Brewing / 1st AG Effieency
« on: November 14, 2010, 09:09:40 AM »
Brewed my first AG batch a week or so ago, an Irish Stout.  I know that Stouts are not generally stronger beers, but I am concerned that my final alcohol content is low, way low.  I am estimating it at at 2.58%.  OG was 1.042 and FG was 1.018. 

The cause has been rolling around in my head since first measuring the FG.  Started thinking that it might be the efficeiency in the mash tun, but ran the numbers this AM and come up with a 79% efficiency which I don't think is unreasonable at all. 

I am looking for some guidance on where i should be looking - is it more likely my issue is at the mash step or somewere else down the line?  Any suggestions would be appreciated. Thanks.

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