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Messages - TeeDubb

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Equipment and Software / Re: BIAB Mash Recirculation Through Lid
« on: October 17, 2018, 04:48:29 PM »
Great question.  I added one of these manifolds to my system and it avoids aerating the hot wort and helps distribute wort along the top of the grain.  This has helped to stabilize temperatures within the grain mass more quickly after dough-in. I throttle the pump discharge to achieve about 1.5-2 qts/min.

Ingredients / Re: Unfermentable lactose
« on: October 15, 2018, 03:56:03 AM »
Getting back to your original question, it may help to measure your OG before and after you add the lactose.  A pound of lactose in 5 gal of wort should add about 6-7 points of gravity.  It will also raise your final gravity by about the same amount.  For your efficiency calculations, I think you mean your 'mash conversion efficiency'
and if that is what you care about, I would omit the effect of the lactose addition. 

Note: most brewing calculators, like the one on Brewer's Friend, can include un-fermentable sugars like lactose in the mash efficiency calculation.  All things equal, adding lactose to the formula they use will drive down the reported mash efficiency simply because the sugar in lactose is un-fermentable.  So, a little confusing if you're trying to compare your mash process efficiency on a IPA vs. a stout with lactose.

Beer Recipes / Re: Where are the GUs?
« on: September 28, 2018, 09:48:56 PM »
Just checking my brew notes from a milk stout made last year.  1 Lb of lactose added to 6 gal of wort near the end of the boil increased the OG about 7-8 points.  It also raised the FG by about the same amount.

Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 03:49:48 PM »
I first smelled something during the batch sparge and turned turned off the heating element.  I started stirring the mash a bit and then got a big burp of air that came around the grain bag.  After I collected all the wort, I could see some discoloration and burnt wort on the heating element close to the bulkhead.  It all cleaned off with a little scrubbing and I ended up not using the second runnings from the batch sparge since there were some little bits of carbon particulate in the wort.

I now place my mash paddle between the grain bag and the side of the kettle when I mash in and batch sparge to ensure any trapped air has a path out. A full and wet grain bag seems to make a nice seal against my kettle.

Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 02:41:20 PM »
Another thing I have had happen on my system once, which is Grainfather-like: I had an air pocket form under the grain bag and parts of the heating element started to overheat locally which scorched the wort.  This was during a batch sparge and after the primary mash wort was collected.

Yeast and Fermentation / Re: WLP028 krausen won't fall
« on: May 31, 2018, 03:36:23 PM »
I brewed a lower gravity Ale with Wyeast 1332 a few years ago and had the same thing happen.  OG was 1.046 and dropped to 1.014 in just 2-3 days.  I let it sit for 7 days just to make sure the terminal gravity was stable and to see if the sticky krausen would disappear.  It did not, so I just used a sanitized spoon to grab the mess on top, racked and bottled and everything turned out fine.  It took a while to clean the top of the fermenter!

If i'm not mistaken, Wyeast 1332 and WLP028 are both UK origin and may be genetically similar?  I would not worry, maybe this is typical of these strains.

General Homebrew Discussion / Re: One for the physics gurus...
« on: May 15, 2018, 04:06:35 PM »
Wrapping the fermenter with a damp towel and running a fan (to use use latent heat of vaporization of water) will also help to cut the cooling time.  You will have to keep the towel wet/damp as it dries out.

Kegging and Bottling / Re: Bottling from naturally carbonated keg
« on: May 04, 2018, 04:32:58 PM »
Sounds frustrating and I have been there too!  C02 coming out of solution (foam) comes down to temperature and pressure.  Without knowing more details and assuming the beer is not overbarbonated, I would say maybe try lowering the temperature of the beer in the keg if it is higher than 40F.  Also, try and get the pressure at the tap nozzle to be no higher than 1-2 psi.  Maybe this means increasing the length of the hose between the keg and picnic tap to increase it's total pressure drop without having to drop the pressure even more in the keg.

Kegging and Bottling / Re: Bottling from naturally carbonated keg
« on: May 03, 2018, 08:34:42 PM »
I think you were pretty close on your attempt to bottle carbonated beer. Couple of things could help: I spray sanitize my bottles, then put them in the freezer for 15+ min. The colder the bottle, the less tendency for C02 to come out of solution. Add a small #2 stopper to your cobra tap / racking cane (and make sure the out end of the tube has an angle so you can't block it at the bottom of the bottle). Drop the keg pressure temporarily, as you did, right before bottling.  Then as you fill each bottle, try and keep pressure in the bottle by allowing a small amount of gas flow (slow hiss) past the stopper.  Sounds tricky, but pretty easy after 1 or 2 tries. The pressure in the bottle keeps the  carbonation in the beer.  I quickly cap as the foam starts as I remove the tube/stopper. This is my workaround to mimic a bottling gun - I don't do it enough to justify the expense.

Oh, and make sure to purge the bottles with C02 as you pull each one from the freezer right before filling.

Ingredients / Re: First DIPA recipe attempt
« on: May 02, 2018, 05:57:23 PM »
6 oz of bittering hops seems excessive by my preference.  I think it may give you a nice high IBU number but I wonder if you will be able to distinguish it at levels higher than 125. It will also contribute to wort loss during the boil.

I agree with the other comments, and is also my personal preference for DIPA/IPAs. If you want more aromatics, then save some of the late additions for a 170F whirlpool, and go after more dry hop additions.  Oxygen is your enemy with this style and the amount of hops - do everything you can to avoid it at all stages of the process.

General Homebrew Discussion / Re: Staling and oxidation
« on: April 29, 2018, 05:15:06 PM »
I have been fighting some aroma and flavor degradation in my hoppier ales and IPAs for a long time.  Seems that they peak pretty quick and lose freshness after just a couple of weeks.  I've made some adjustments to my brew process using some of the advice at the link below.  So far, I've started pre-boiling my mash water, carefully handling water to avoid aeration, mash cap, using a shorter and less vigorous boil, closed transfer from the fermenter.  I've also reverted back to natural carbonation (varying levels) to help use the yeast to scrub any residual oxygen once the final product is in the serving vessel (corny keg).  This has made a huge difference for me.  I have some Brewtan-B on order and that may be the next step for longer freshness and staling prevention.

So, it all matters.  Some things make a big difference (like the closed transfer), but the cumulative effect of others can be significant too.

Equipment and Software / Re: SS Brewtech fermenter mod
« on: April 05, 2018, 09:44:31 PM »
I had the same idea last year, but went another route (internal cooling loop).  I've learned that prices of all the bits add up quickly, but it could save a little bit in the end.  I agree that something easy to handle and clean makes for a less stressful brewing experience.  Here was my solution (plus an external chiller - which was a 'steal' on Ebay).

Yeast and Fermentation / Re: Using harvested yeast
« on: March 14, 2018, 06:13:23 PM »
I asked a similar question a few months ago and got some great feedback from "Todd H." who seems to have a technical background in yeast genetics.  It appears that from a biological perspective, it may be better to keep the yeast in the beer that it was taken from. I like that simple is better :)

All Things Food / Re: Chicago Deep Dish
« on: March 11, 2018, 01:18:32 AM »
Yum!  Looks like a really nice execution.  Great attention to detail with the sliced cheese, homemade sausage and hopefully you found the right kind of tomato sauce.  Mouth is watering...

I grew up in Chicago and being 2100 miles away now the only options are to make from scratch. It took a few dozen tries to dial in the ingredients and the dough, but always better than any local place claiming to have the real deal.

All Grain Brewing / Re: tangerines
« on: January 23, 2018, 01:32:50 AM »
Appreciate the correction and information based on direct experience.  I imagine the juice is a small-ish percentage of total fermentables?

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