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 - jimrod

Pages: [1] 2 3
1
Other Fermentables / optimum pH for mead.
« on: Today at 08:32:57 AM »
What is the optimum pH for a sweet mead?

I also have had a lifeless mead that needed acid blend but I am wondering if there is another way besides guessing? Adjusting the pH by using acid blend could take out the guesswork.

2
Yeast and Fermentation / How long can I save a yeast for repitching
« on: April 11, 2014, 07:19:31 AM »
I racked my lager off the yeast 3 weeks ago by using co2 pressure to push the beer into the kegs. The old yeast has been sitting at 50* in my lagering fridge under 2# co2 pressure. It hasn't been exposed to air.
Is it still viable to re use?

3
Yeast and Fermentation / Step up times
« on: April 10, 2014, 04:01:42 AM »
I need to step up my starter one more time to get the correct yeast cell population. How long does it take to complete each step? Or how long do I leave the yeast on the stir plate before I decant and add more DME?

4
Yeast and Fermentation / White Labs 070 bourbon yeast
« on: April 02, 2014, 07:15:16 AM »
Has anyone used this WLP 070 Bourbon yeast to make beer or mead or cider? 80% attenuation.
I thought it would give some interesting characteristics to a cider. Any comments?

5
Other Fermentables / cider with wlp 070 bourbon
« on: April 02, 2014, 07:11:45 AM »
I received a bottle of white labs wlp 070 bourbon yeast from a friend and wanted to know if anyone had ever used it for a cider or mead? The summary states that it is used in high gravity beers and bourbon liquors.  Attenuation at 80%.

I was trying for a Cycer. 15 Lbs honey, 5 gal apple juice. Something that would start at 1.120 and end around 1.025.

Any comments?

6
General Homebrew Discussion / why whirlpool
« on: February 12, 2014, 08:53:58 AM »
What is the purpose of the whirlpool and how does it work ?  I use hop bags so their is little hop refuse.

7
Ingredients / corn or rice
« on: February 02, 2014, 07:58:51 AM »
What is the process of converting the starch in whole corn or whole rice to useable sugar suitable for yeast consumption?

I've experimented with cooking then mashing but there isn't any or little sugar extraction. Do you need to precook or can you use the grain directly into your mash.

8
Yeast and Fermentation / yeast viability
« on: July 20, 2013, 08:52:13 AM »
I kegged my beer last week and didn't get around to cleaning the fermentor.
Is it possible to save the yeast that is left at this late date?
It's been at the bottom of a refrigerated (50*) 15 gal keg for 8 days.

9
Ingredients / Too dry. How to correct.
« on: June 14, 2013, 09:48:12 AM »
My beer turned out too dry. It's only a 1.012 AIPA 7.4 % ABV) but tastes super dry.
 
I deviated from the recipe and added only 5% crystal malts instead of 10%.

What can I do at this point? It's been 3 weeks from the mash date, the beer is now dry hopping in the secondary. Can I add sweetness now ?

10
Equipment and Software / burner control
« on: June 05, 2013, 08:03:18 AM »
What can you recommend for automating the propane burner on my HTL.
It gets too hot if your not watching closely. Sending pre converted wort through 50 ft. super hot copper tubing can't be good for efficiency.

11
Ingredients / BERRY, MEAD
« on: May 28, 2013, 08:53:01 AM »
How many gravity points does a pound of berries contribute to a 5 gal mead batch if used in the primary?
The berries were a combination of frozen blackberries, blueberries, and red raspberries.

Does 6 lbs in the primary and 6 pounds in the secondary sound like too much?

12
Ingredients / high sulfates
« on: May 25, 2013, 08:33:53 AM »
I've heard that high sulfates, 300 ppm, would enhance hops for an APA.  (and keep the Chlorides under 100 ).
Anyone done this?

13
All Grain Brewing / build water from distilled
« on: March 27, 2013, 06:38:20 AM »
I recently listened to an old podcast from Basic Brewing Radio and they did an experiment using water built from R.O. specifically for stouts (dark beers) and one specifically for pale ales (light colored beers). They also brewed the pale ale with the stout water and vice versa. The results were that these beers didn't taste nearly as good when they were brewed with the wrong water.

My question is,  where can I go to find help building a water from R.O. for a particular type of beer?
Are there published standard formulas for water additions for each style of beer?

14
General Homebrew Discussion / Ward Labs
« on: March 26, 2013, 12:13:14 AM »
I received the results from Ward Labs the same week the water company sent me their published results AND they are really different.  The water company was kind enough to give me the readings from every month last year.

Ward has the sulfates really low at 37 Has anyone else thought that Ward is off on sulfates?

Calcium 41
Magnesium 17
Sodium 67
Potassium 4
Bicarbonate 116
Sulfate 37
Chloride 78
Hardness 173
Alkalinity 111
 pH 8.2

Any tips ?

15
Yeast and Fermentation / San Diego Super Yeast
« on: February 20, 2013, 05:55:21 AM »
I used a starter of 2 vials of wlp 060 San Diego Super Yeast, o2 injected, half gallon size starter, on a stir plate for 4 days. It is an 11 gal batch size at a controlled temperature of 66 degrees.

My OG was 1.074 and after 20 days it's now only 1.026.

 

Pages: [1] 2 3