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Topics - Slackjawls

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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?


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.

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?.

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?

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?

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?

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? 

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.

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?

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?

All Grain Brewing / Wet hops
« on: September 18, 2016, 09:05:25 PM »
My hops are ready to pick but it rained today.  Should I wait for them to dry before picking them?  I plan to dry them in a shallow tray type oast with a shop light providing heat and a box fan to circulate the warm air.

All Grain Brewing / Boiling strike water to remove chloramine
« on: April 19, 2016, 04:46:20 PM »
My municipal water is treated with chloramine.  I boil my mash / sparge water for 10 minutes to remove it, then I let the water cool to my strike temp. Since boiling water removes dissolved oxygen, I was wondering if this was bad for the mash chemistry.  Should I oxygenate my water before mashing?  I know I could use campden tablets to remove chloramine but they also add sulfate which I am trying to avoid. Just wondering if anyone had an opinion on this.  Thanks

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