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Topics - jc24

Pages: [1] 2
1
General Homebrew Discussion / One for the physics gurus...
« on: May 15, 2018, 10:56:27 AM »
How long will it take for 6.6G of 1.102 wort at 79°F to cool to 68°F when sitting in an 8.5G plastic cylindrical fermenter in an ambient temperature of 66°F?

2
All Grain Brewing / Water treatment for reiterated mash
« on: April 25, 2018, 11:41:42 AM »
Hoping Martin will chime in here...

I will be brewing a fairly standard RIS soon, but, due to the limitations of my system (Grainfather), I'll have to do a reiterated mash, but I'm wondering how best to treat my water for each step? I start with 100% RO water. My plan is this - keen to hear thoughts/suggestions (and yes, I know I could just add extract and do one mash, but I want to give this a go!):

1. Mash exactly half the grain bill as per usual at 149°F for 60mins, treating the water as per usual for that volume (in this case it will be 4.6 gallons) but leave out the Gypsum and CaCl2 additions as I'll be needing to raise the RA of the mash.

2. Sparge the first mash with pure RO water to reach full pre-boil volume.

3. Pump off wort into a separate vessel that I'll use for the 2nd sparge, until I'm left with 4.6 gallons of wort in the mash tun for the 2nd mash.

4. Add the 2nd half of the grain bill, mash at 149 for 120mins.

5. Sparge using the wort collected in step 3 above.

6. Add Gypsum and CaCl2 additions and boil as usual.


3
General Homebrew Discussion / Oak chips & fermentation
« on: April 14, 2018, 03:59:34 AM »
I am planning to brew a Foreign Extra Stout and want to add 1.7oz medium toast French Oak cubes (6.3 gallon batch). In order to try and minimise oxidisation and risk of infection, I'd love to avoid transferring to a secondary fermenter. What are the draw-backs to adding the oak cubes at the very start of fermentation, ie. when I pitch the yeast, and just leaving it for 3 or 4 weeks? I know that, theoretically, there is risk of off-flavours developing from the trub, but I'm not convinced :-) Anyone had real-world experience that can advise?

4
General Homebrew Discussion / Adding cucumber
« on: January 13, 2018, 04:17:17 AM »
I’m brewing a cucumber Saison and am wondering if I should add the cucumber to the primary (post-primary fermentation) and leave them in for a couple of weeks, or if it’s best to transfer to a secondary vessel and leave the cucumber in for longer? Would much prefer first option :-)


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5
All Grain Brewing / Bitterness in IPAs
« on: January 06, 2018, 02:33:38 PM »
I'm wondering how to get that slow moving bitterness that creeps up on you and bites you on the back end? In most of my IPAs the bitterness is quite upfront, but I'd like to know how to get that bitterness to be a little more delayed?

6
All Grain Brewing / Mash pH way off
« on: January 02, 2018, 06:33:21 AM »
I use RO water for brewing, and my TDS reading tells me it's at 10ppm. I use the Bru'n Water spreadsheet, carefully weigh and add my additions, and yet all of my brews using my adjusted RO water have been about 0.7pH too high. Any ideas? On the Water Adjustment page, I set the dilution water percentage to 100%, select RO water as the dilution water. I find I have to add about 7 - 7.5ml of 88% lactic acid to my mash water to get it where I want it.

The first thing that comes to mind is that my pH meter is lying to me. I calibrate it before use, and it's new, but a cheap Chinese knockoff - this is the one https://www.ebay.com.au/itm/Portable-Digital-PH-Tester-Meter-Pen-Thermometer-Kit-Waterproof-0-1-CT-6021A/272945913272?rt=nc&_trkparms=aid%3D222007%26algo%3DSIM.MBE%26ao%3D2%26asc%3D20151029142714%26meid%3D828932ecf15844d8858479df3b84ccff%26pid%3D100005%26rk%3D5%26rkt%3D6%26sd%3D321746376212&_trksid=p2047675.c100005.m1851 I would be surprised if it was this inaccurate though - a pH of 0.7 off is a huge difference.

7
All Grain Brewing / Mandarina Bavaria disgusting?!
« on: January 01, 2018, 12:49:59 AM »
I recently brewed a 6.6G batch of Marmalade IPA. Grist was 82.5% MO, 10.5% Munich, 7% Caramunich. Hops were Pacifica and Mandarina Bavaria. I used a mixture of zested Seville oranges and a jar of marmalade post fermentation.

All was going well prior to kegging - tasted great, but I wasn't happy with the aroma. No problem, I thought, I'll just dry hop it some more in the keg (Already dry hopped with 1.7oz Pacifica and 1.7oz Mandarina Bavaria in the fermenter). I thought I'd bang it with a large charge as I was only going to dry hop for 2 days cold, then remove the hop sock once the beer was carbonated. So I added 3.5oz Mandarina Bavaria to the keg via a hop sock, cranked up the pressure to 35PSI at 35°F and left it for 35hrs. When I tasted it after that time it was absolutely undrinkable - seriously disgusting. I realise that 3.5oz of dry hopping was a large charge, especially after already being dry hopped with 3.5oz, but I'm quite amazed at how this beer has turned from something quite delicious to something so bad in 35hrs.

Is Mandarina Bavaria just a bad hop variety? Even now the aroma is still not strong - I'm thinking I'll never use MB again! Anyone else had this? Also, I'm guessing the foul flavour is coming from suspended hops - will that drop out in a few days and leave me with a drinkable beer?

Hop schedule was as follows:
1oz Magnum @ 60mins
1.7oz Pacifica @ 0mins (5mins whirlpool, another 10min steep)
1.7oz Mandarina Bavaria @ 0mins (5mins whirlpool, another 10min steep)
1.7oz Pacifica dry in fermenter for 5 days
1.7oz Mandarina Bavaria dry in fermenter for 5 days
3.5oz Mandarina Bavaria dry in keg for 2 days @ 35°F

8
Yeast and Fermentation / Yeast count
« on: December 27, 2017, 01:40:08 PM »
Has anyone with the necessary equipment done a yeast count on starters prepared to both Beersmith's and Mr. Malty's specs? There's a big discrepancy between the two, and I'd been keen to hear if anyone has actually measured the resulting yeast count for the specified starter volumes...

9
General Homebrew Discussion / Late hopping characteristics
« on: December 17, 2017, 10:51:18 AM »
Just wondering if anyone has experimented with different boil times for late hop additions and has drawn some general conclusions about differences in flavour, aroma and stability (longevity) of aroma for different times? I'm interested particularly in differences between 10, 5 and 0 min additions. I'm guessing that the later the addition, the more initial aroma you get, but it perhaps doesn't stick around very long? Also assuming that different hops behave differently, but are there some generalisations we can make?

And of course flowing on from that, what are brewers hoping to achieve when they make 20, 15, 10, 5, 1 and 0 min. additions? Part of me thinks that it just makes us feel like we're creating complexity because we're complicating the process :-) What would be difference be in an IPA using the above hop schedule, vs. just doing 20min and 0 min additions?

10
General Homebrew Discussion / Oxidation
« on: December 16, 2017, 02:06:13 PM »
I'm wondering why homebrewers are so worried about oxidation when we typically finish our beer within a couple months of brewing it? I can understand being more careful about something you're ageing for a year or so, but why do people go so mad for closed transfers etc. for something they're going to keg and finish in a few weeks?

11
All Grain Brewing / Silly bitterness in Grapefruit IPA
« on: December 11, 2017, 12:53:44 PM »
Hi all, I've been brewing for a while but have only recently moved to all grain, and have only adjusted my water chemistry in my last brew. I attempted a Grapefruit IPA which has been fermenting for 6 days now, and the samples I've been pulling have been insanely bitter. Sweet upfront, but then a bitterness that creeps up and just keeps going until you wish you never tried it. I'm going to dump it.

The trouble is, there were so many new things in my process (I've never even used grapefruit before in a brew) that I can't isolate any one thing to be certain of the culprit, so I'm hoping some of the experienced brewers here would be able to take a punt.

I'm thinking it could be any one, or a combination of the following:
- I used grapefruit zest, not peel. Perhaps I zested the pithe as well as the outer skin? I know the pithe is something you definitely want to leave behind.
- I've never used Chinook before and have heard that it's got an aggressive bitterness to it? I'd be surprised if this was the sole cause though...
- my mash pH could have been too high. I forgot to get the buffering solutions to calibrate my pH meter so the readings may have been off, but my mash pH was reading 6.5 which is obviously way too high. But I'm thinking that the meter may be to blame here. I last calibrated it about 2 - 3 months ago.
- IBUs could be too high considering I'm using grapefruit?
- the scales I used for measuring salt additions could have been too cheap and inaccurate? I think the water profile I was aiming for was fine, but maybe I missed it due to inaccurate measurements.

Here was the recipe:
Started with RO water, aimed for the 'Hoppy Pale Ale' water profile in Beersmith (added gypsum, epsom salt and CaCl). RA -40ppm as CaCO3, Sulphate:Chloride ratio =  5.3:1

OG: 1.061
FG: 1.010
IBU: 62

Boil volume: 32L

Mashed in @ 65°C for 90mins
Mashed out @ 75°C for 10mins

42% Pale
42% Golden Promise
9% Munich
7% Dextrose

60min total boil time

25g Chinook @ 20mins
20g Chinook @ 5mins
50g Cascade @ 5mins
35g Riwaka @ 5mins
30g Chinook @ 0mins (5min whirlpool + 10min rest)
45g Riwaka @ 0mins (5min whirlpool + 10min rest)
55g Cascade @ 0mins (5min whirlpool + 10min rest)
Zest of 1 grapefruit @ 5mins

Pitched x2 packets of US-05 @ 17°C, fermented @ 20°C

Was going to dry hop and add zest of 2 more grapefruits when fermentation is done, but as I'm going to dump it, I won't :-)

Thanks in advance for your help.

12
All Grain Brewing / FG estimates in Beersmith
« on: November 20, 2017, 10:04:54 PM »
I'm going to brew a Grapefruit IPA on the weekend with my new Grainfather, but was wondering how seriously I should take the FG estimates in Beersmith? I know they were pretty bang on when I was partial mashing, but how much notice should I take of it when brewing all grain? Am I right in thinking the software does not take into consideration mash temp and therefore fermentability of the wort? It's currently saying my FG will be around 1.015 and I'm wanting 1.010 - should I add some dextrose?

13
All Grain Brewing / Brewing a Belgian Witbier
« on: November 18, 2017, 06:31:41 AM »
Just got my Grainfather yesterday and attempted a Belgian Witbier. All went well until I accidentally knocked off the rubber stopper on the filter while whirlpooling so the pump completely clogged. Anyway, going to brew it again tomorrow, and was wondering if I should be adding orange peel instead of zest to the end of the boil, or if to add it after primary fermentation? I also bought a hop spider today to try and minimise the risk of clogging the pump again.

So what are your thoughts on zest vs. peel and adding it during the last 5mins of boil vs. after primary?

14
Extract/Partial Mash Brewing / Adding dextrose
« on: October 31, 2017, 01:03:06 PM »
Recently I have been adding dextrose to most of my brews in order to get the ABV measurements and FG where I want them. I'm wondering if there is any point in doing this? If I'm brewing an AIPA and want the beer to finish at around 1.012, will I get any flavour/body benefits from adding dextrose to boost the OG without making it finish too high? Would I be better off only using DME and therefore having a lower OG if I wanted the beer to finish at a low FG?

15
General Homebrew Discussion / Lactobacillus
« on: October 31, 2017, 12:55:45 PM »
I'm attempting my first sour brew - just kettle souring. I was surprised at how expensive the Wyeast 5335 was and was wondering if there is any advantage in purchasing that over making a starter from some active yogurt? Has anyone had experience with growing lactobacillus from base malt, yogurt, probiotics vs. bought strains?

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