Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - Slackjawls

Pages: [1] 2
1
My tap water is treated with chlorine.  You can smell it and taste it but it is a moderately low level.  I treat my brewing water with campden tablets.  Is there any impact from the campden tablets on my brewing water chemistry that I need to consider?  I use Bru'n water v5.5 to build my water profiles and I don't see any comment or info. on the effects of adding potassium metabisulfite to my water.

An interesting side note:  I have talked to several professional brewers in my town and they all say they do nothing to treat for the chlorine in the water.  No pre-boiling, no filtering, and no chemical treatment.  Which begs the question, "Is it really necessary to treat for chlorine at all?"

2
Kegging and Bottling / Racking on top of overcarbonated beer
« on: October 10, 2018, 09:29:13 PM »
I have .75 gallons of way way way overcarbonated Saison in a 2 1/2 gallon keg.  I was thinking of racking 1 1/2 gallons of beer from the same batch that just finished fermenting in a different carboy directly on top of it.  Do you think this will cause any unwanted reaction in the keg like turning everything to foam?  Any thoughts are greatly appreciated.

3
Yeast and Fermentation / Accidentally cooled to 60f after pitching
« on: September 25, 2018, 08:40:47 PM »
I pitched two white labs 090 pure pitch pouches into 5 gallons of 1.060 wort at 64f.  An hour and a half later the temp had dropped to 60f.  For whatever reason I set my temp controller to 50f.  I took the carboy out of my fermentation chamber into a room with 68f ambient temp.  It took 36 hours but now I have a healthy active fermentation.

Do you think the sudden cooling after pitching stressed the yeast or will lead to any off flavors?

4
Equipment and Software / Brunwater post boil volume question
« on: September 22, 2018, 06:35:09 PM »
One of the fields in the water adjustment sheet in Brun water v5.4 asks for total batch volume or post boil volume.   Just curious if I should enter the pre-chilling volume or volume after chilling.

Thanks

5
Equipment and Software / Bru'n Water Sparge acidification for RO?
« on: August 28, 2018, 03:58:18 PM »
For those of you sparging with RO water, I'm wondering if you have encountered this situation in the Bru'n Water spreadsheet, and what your process is.

The Bru'n Water default value for RO water starting alkalinity is 13.  When you hover over the dot a message box opens and says there is no need to acidify sparge water with a starting alkalinity of less than 25.

But the sparge water acidification sheet still recommends acid and mineral adjustments to sparge water with the default RO water profile.

Do you think you get good results sparging with straight RO water or do you follow the recommendations on the sparge water acidification sheet?

Thanks in advance for your replies.

 


6
General Homebrew Discussion / no sparge method question
« on: April 18, 2018, 01:33:38 AM »
My total water for a no sparge batch is 8.5 gallons.  Should I use my usual 1.5 qt per pound ratio (4.5 gallons) for a 60 minute mash, mash out, then add the remaining 4 gallons and lauter.  Or should I add all the water at the start of the mash?

If I add all the water at the start of the mash how does that effect my salt additions?

 

7
General Homebrew Discussion / Cryo Hops Not Dropping In Cold Crash
« on: March 22, 2018, 04:38:01 PM »
After cold crashing my APA, dry hopped with Mosaic Cryo hops, for three days at 33 f the fine hop particles aren't dropping.  They're stuck in suspension.  After 48 hours I added gelatin in hopes of making a dent but nothing so far.  Its only been 24 hrs with the gelatin but 72 hours cold crashing should show some results.

Has anyone had a similar experience?  What do you think is the best course of action?  I'd like to keg in two days.

8
General Homebrew Discussion / Brewing water in HLT overnight
« on: January 29, 2018, 03:45:54 AM »
Im brewing in the morning and my brewing water is in two glass carboys that I would like to fill with PBW overnight.  Is there a downside to letting my water sit in the HLT uncovered overnight for 12 hours?.

9
General Homebrew Discussion / Adding licorice and nibs in primary
« on: December 26, 2017, 04:53:48 PM »
Is there a down side to boiling 1 inch of licorice stick in some water then cooling and adding to primary? Two weeks ago I brewed an Imperial Stout.  I wanted to add 1 inch of licorice stick to the boil but it hadn't arrived by brew day.  Its fully attenuated now.  I was going to rack to secondary but wonder if I really need to.

Also, any thoughts on adding nibs and vanilla bean to primary?

10
Yeast and Fermentation / where to add more o2
« on: December 14, 2017, 04:22:46 PM »
im fermenting a 1.097 imperial stout.  I pitched 12 hour ago and want to add more o2.  Would you add it to the headspace or get the stone down into the wort?

11
Yeast and Fermentation / Best time to pitch more yeast?
« on: November 11, 2017, 04:23:08 AM »
I split one liquid smack pack between two 3.5 gallon batches of 1.056 OG cider today.  I know I under pitched.  Is it better to pitch more tomorrow (18 hours later) or wait until it finishes and check the gravity and add more if under attenuated?

12
Kegging and Bottling / Blichmann beer gun carbonation level
« on: August 27, 2017, 08:05:32 AM »
I heard on a podcast that when you fill bottles with a Blichmann beer gun you should overcarbonate slightly in the keg before bottling to make up for small amounts of co2 released when filling.  Any opinions on this? 

13
All Grain Brewing / When to check mash pH
« on: August 27, 2017, 06:41:38 AM »
I hear a lot about how important it is to for your mash pH to be in the proper range (approx. 5.3-5.6).  So when do you check?  Right after you ad your grains to the strike water, after ten minutes, half way through?  It seems like every interview and every article I read simply says check your mash pH.  My tap water is around 7.3 year round.  I've never checked my mash pH but every local brewer I talk to says we have great water and they don't make adjustments.

14
General Homebrew Discussion / No salts in RO water mash
« on: December 08, 2016, 10:47:59 PM »
I used RO water for my mash and forgot to add the brewing salts. It's an IPA, 1064 OG, mostly 2 row with a little crystal. I added the salts as I ramped up to mashout temp. and held for 10 minutes. I know there are trace elements in RO water and I adjusted the ph to 5.4 with 10% phosphoric acid solution. So how how bad will it turn out. Do you think it will be drinkable?

15
Yeast and Fermentation / cold crashing yeast starters
« on: December 07, 2016, 05:53:29 AM »
Does anyone have a good estimate on the minimum time needed to cold crash a yeast starter for decanting?

I'm brewing an I.P.A tomorrow with an O.G. of 1.070.  I made a 2 quart starter today at noon and will pitch tomorrow around 2 p.m..  The problem is the volume of the starter.  I plan on racking 5.5 gallons to a 6.5 gallon carboy.  It seems like a half gallon starter would take up a lot of precious head space.  If i start cold crashing the starter at 8 a.m. that will give it six hours to stratify.  Is this enough time?

Pages: [1] 2