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Topics - DW

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All Grain Brewing / lower finishing gravity?
« on: May 08, 2015, 05:49:20 PM »
Why did my all grain belgian pale ale recipe ferment out to 1.00, when it was supposed to only go to 1.012?  Too much Oxygenation (I use pure O2--not easy to tell how much you're putting in)?---too much yeast (built a starter using 1400 mL starter)?.  ?????  I fermented at 152 degrees. 

Ingredients / Using your back yard creek
« on: April 18, 2015, 05:49:31 AM »
I live in the Western NC mountains and have a nice small creek on the backside of my property.  What would it take to use that water for home brewing?  I assume i'd need to send a sample to a lab for analysis?  Plus, I would not be surprised if it had Giardia, etc in it.  Is it worth it to try and filter and make this into brewing water?  Seems kinda unique.

Yeast and Fermentation / Belgian Pale Ale
« on: April 12, 2015, 09:15:57 AM »
Recommendation Yeast for this style?  I was looking for Wyeast Belgian Schelde or White Labs Antwerp ale, but can't find them.  ---

General Homebrew Discussion / scaling down batch size
« on: March 08, 2015, 11:03:16 AM »
Can you simply halve the ingredients if you want to make a 5gallon batch but the recipe is for a 10gallon batch?

All Grain Brewing / getting back into all grain
« on: March 08, 2015, 10:38:13 AM »
I haven't all grain brewed in a while, and i'm looking at getting back into it.  i need some help.  i want to brew the recipe listed as, "Shreddin Red IPA".  I have a 10 gallon Rubbermaid cooler as a mash tun with a homemade copper manifold.  i'd be batch sparging. 
For 5 Gallons (18.93 L)
7.0 lb (3.18 kg) two row malt
3.0 lb (1.36 kg) Vienna malt
12.0 oz (340 g) CaraMunich II malt
8.0 oz (226 g) 60° crystal malt
1.5 oz (42 g) dehusked black malt

1. How much water would you add initially for the 45min mash?
2. my water profile is: (what would you add to get proper pH?)
 pH 7.7
Total Dissolved Solids (TDS) Est, ppm 49
Electrical Conductivity, mmho/cm 0.08 Cations / Anions, me/L 0.8 / 0.7 ppm
Sodium, Na 13
Potassium, K 1
Calcium, Ca 3
Magnesium, Mg 1
Total Hardness, CaCO3 12
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S < 1
Chloride, Cl 7
Carbonate, CO3 < 1
Bicarbonate, HCO3 29
Total Alkalinity, CaCO3 23

3. would you add rice hulls to avoid stuck sparge?

Yeast and Fermentation / bock under attenuated
« on: March 08, 2015, 10:27:02 AM »
I know this question has been asked a thousand times, but my 1.085 bock was supposed to go to 1.02, and is stuck at 1.03.  been on the yeast for about a month.  i had turned the temp up to 57.  is there any hope?  i did use extract with 1 pound pilsner malt/specialty grains......... :'( :'(

Yeast and Fermentation / Is boiling necessary?
« on: January 18, 2015, 07:51:26 AM »
So I brewed a big healthy bock recently that did awesome.  I saved the yeast from the primary fermentation, rinsed it, and put it in masion jars that had soaked in iodine solution.  After watching some youtube videos of people washing their yeast I noticed that they were boiling their jars instead of using a sterlizing solution.  Am I in trouble having only used the iodine solution?  Is my yeast contaminated?  I was planning on repitching it for a dopplebock 

General Homebrew Discussion / How best to lager
« on: January 03, 2015, 08:28:04 PM »
So the primary fermentation is done on my bock, which is now around 7.2%.  Can I lager it under CO2?  Is there a difference between lagering under pressure or not?  I was gonna transfer off the yeast cake into a keg and go ahead and start carbonating at lager temps?  Does this work or should I hold off pressuring it? 

Kegging and Bottling / I hope I'm not screwed
« on: January 03, 2015, 08:24:29 PM »
So I brewed a big delicious bock for a friend's kegerator.  I just found out that he has a Sanke like system that I know nothing about.  He had rented a keg from a local brewery that was previously filled with commercial beer.  Now it's empty and he wants to use that to put my beer in.  After my beer is done he plans to return the keg (not exactly ethical, I realize this).  Can I even do this?  He sent me a picture of the keg and I can't even figure out how to get the beer in.  I have always used cornelius kegs.  It looks like there is a metal ball obstructing the hole you would drain the beer into.  Any help would be ideal

Yeast and Fermentation / underattenuated
« on: December 11, 2014, 05:28:32 PM »
I feel like making a big lager is one of the hardest things.  Brewed a bock from Brewing Classic Styles, pitched lots of healthy yeast, got off to a good start, and I checked my gravity today hoping to see 1.018.  Instead I saw 1.04.  It has been going  about 1.5 weeks at 49-50degrees.  It's bubbling pretty slowy.  Still a lot of gunk on top.  WOUld you all increase temp to activate the yeast?  Add oxygen?  Need some serious help!

General Homebrew Discussion / contamination
« on: December 06, 2014, 10:05:25 AM »
Hey, I was brewing and during the chilling of the hot wort a paper towel briefly touched the cool wort (the wort was around 120degrees).  This ticked me off (as I just told me friend to be super careful), but my friend is not anal retentive like I am (and it was his first intro to home brewing)!! Do ya'll think my beer will be contaminated and have off flavors as a result of this mistake?  I got off to a good fermentation because I pitched lots of healthy yeast from a large starter (for my traditional bock). 

General Homebrew Discussion / diacetyl rest
« on: December 06, 2014, 10:01:59 AM »
Not sure if my lager needs it or not.  It's a bock that has fermented at 49-50 degrees, but if I taste that buttery diacetyl flavor I was gonna do a rest.  How and when do you do it?  Towards the end of fermentation, let the temp raise 10-15 degrees for several days?  Do you do when fermentation is complete or as it slows down? 

Yeast and Fermentation / starter calculation
« on: November 25, 2014, 03:44:24 PM »
I have made a one liter starter with one vial of wyeast activator at 1.04 gravity.  I figure that gives me about 200billion cells now, right?  I need to get to 500billion cells.  I have a 4L flask.  Can I take the 200 billion cells and get to 500billion in one go or do I need to split it up? 

Beer Recipes / Celebrator
« on: November 12, 2014, 08:29:06 PM »
How does this look?  I downloaded it from another forum:---If this is good, how would I convert this to extract?

OG: 1.073
FG: 1.021
IBU: 22 SRM: 30
ABV: 6.7%

10.2 lbs Pilsner malt
2.33 lbs Munich malt (10oL)
2.33 lbs Munich malt (20oL)
0.5 lbs Dehusked Carafa II

1.5 oz. Hallertau 4% AA (60 min)
1 tsp Irish moss

WY2206 (Bavarian Lager) or WLP820 (Octoberfest/Marzen) (4 qt./4 L starter)

Ingredients / Darkening the beer
« on: November 12, 2014, 08:20:27 PM »
Can you darken a beer without affecting gravity or flavor?  I ask this because I wanted to brew a bock that comes in at 18 SRM, but I was really hoping to take it to 22-25 SRM.  This is the bock recipe from Brewing Classic Styles. 

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