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Topics - roffenburger

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1
Yeast and Fermentation / Saison help
« on: May 09, 2013, 05:38:55 PM »
I have three saison strains, WLP565, WLP570 and WLP568(?). I got them from a local brewery who was doing some trial fermentations with them.

I am going to brew a batch and split between the three strains. Do you guys have any tips for fermentation temperature profiles on each of these? I hear 565 tends to stall out if you don't pay close attention to the temperature. Are the other two pretty straight forward? I plan to start around 68 and let temperature free rise and maybe apply some heat if needed. How warm should I get them?

The recipe is the Saison from BCS

2
Yeast and Fermentation / Yeast starter/population lab work
« on: February 16, 2011, 04:20:42 PM »
There has been discussion lately about yeast starter population, dry yeast, and other related stuff lately.

If I were to do some lab work surrounding these topics, what would you like to see?

3
The Pub / Ethanol--For your vehicle.
« on: January 31, 2011, 04:33:47 PM »
I'm curious about your thoughts on fuel ethanol. Lets have a discussion. Corn ethanol, cellulosic ethanol, agriculture, food, cost, mpg, etc, etc, etc.

Go.


I'm all for it. :)

4
Yeast and Fermentation / Fermentation timeline of BVIP (HPLC data)
« on: October 15, 2010, 05:28:37 PM »
I posted this same topic over at "the other place"  ;D
I decided to follow the progress of a recent batch of BVIP by running samples on HPLC. I’ve been wanting to do this for a while now.
The recipe is listed below. Its Denny’s recipe, but I had to make some modifications due to being low on brown malt, so, I guess its not really Denny’s recipe 

13.9# rhar two row
1# crisp brown
3# munich
1.6# chocolate
1.2# C120
0.6# C40

I experienced a long lag time with this one. There was finally activity somewhere between 50 and 63 hours after inoculation. I pitched plenty of yeast (wyeast 1272). The problem, I suspect, was that the yeast was centrifuged after harvesting it from a previous batch. This made the consistency of the yeast almost like peanut butter. My guess is that the large clumps were not dispersed into the wort well at all, leading to the lag. Once it got going it was very active, blowing out of the airlock.

At each sampling point, about 10mL was pulled from the center of the fermentor. A pH measurement was taken with a Fisher Scientific Accumet Excel pH meter, and the sample was filtered for HPLC

On the graphs, there is a "-1" timpoint which is representative of the preboil wort. The "0" timepoint represents the wort postboil, before inoculation. The DP4+ represents a lot of compounds that did not interact with the column. Dextrins and longer chain sugars will be included in this value.

I plan to add to this data as the beer finishes. I'll take more samples when I add vanilla bean in the secondary, bourbon, and again after carbonation. I have values for the following, but have not included all of this on the graph.
DP4+
DP3
Maltose
Phosphoric acid
Glucose
Xylose
Arabinose
Succinic Acid
Lactic Acid
Glycerol
Acetic Acid
Levulinic Acid
Propionic Acid
1_3 Propanediol
meso-2_3 Butanediol
D/L 2_3 Butanediol
Butyric Acid
Acetone
Ethanol
2-propanol
5-(hydroxymethyl) Furfural
2-Furaldehyde

Cheers!


5
Beer Recipes / Rye IPA. I need some feedback!
« on: January 17, 2010, 09:41:24 PM »
I had my first Founders Red's Rye. I loved it! I really liked the contribution of the rye. While I'm not going for a clone, I'd like to make something similar. How does this look?

Recipe Specifications
--------------------------
Batch Size: 6.00 gal     
Boil Size: 7.40 gal
Estimated OG: 1.072 SG
Estimated Color: 11.6 SRM
Estimated IBU: 72.3 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
11.50 lb      Pale Malt (2 Row) US (2.0 SRM)            Grain        69.70 %       
3.00 lb       Rye Malt (4.7 SRM)                        Grain        18.18 %       
1.25 lb       Caramel/Crystal Malt - 60L (60.0 SRM)     Grain        7.58 %       
0.50 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        3.03 %       
0.25 lb       Aromatic Malt (26.0 SRM)                  Grain        1.52 %       
1.25 oz       Pearle [8.00 %]  (60 min)                 Hops         26.7 IBU     
0.50 oz       Pearle [8.10 %]  (30 min)                 Hops         8.3 IBU       
1.00 oz       Amarillo Gold [8.50 %]  (30 min)          Hops         17.4 IBU     
0.75 oz       Amarillo Gold [8.50 %]  (20 min)          Hops         10.3 IBU     
0.75 oz       Amarillo Gold [8.50 %]  (10 min)          Hops         6.2 IBU       
0.75 oz       Amarillo Gold [8.50 %]  (5 min)           Hops         3.4 IBU       
1.00 oz       Amarillo Gold [8.50 %]  (Dry Hop 3 days)  Hops          -           
0.75 oz       Amarillo Gold [8.50 %]  (0 min)           Hops          -           
1 Pkgs        American Ale (Wyeast Labs #1056)          Yeast-Ale   

Mash at 152-153 for 60 min.

How does it look?

6
General Homebrew Discussion / Colorado Malting company
« on: November 27, 2009, 08:48:56 AM »
My father in law got ahold of a 50# bag of Colorado Malting Company "Base Pale." He told me to let him know when I need more. He can either get it free, or on the cheap, can't remember. What a score! I was just getting ready to buy more base malt.
 I have read a couple threads about the stuff and people seem to be very impressed with it.

I am curious if any of you have used the stuff.

7
The Pub / SWMBO
« on: November 16, 2009, 07:03:51 AM »
I for one do not, but I won't hate anyone who does ;D

8
Yeast and Fermentation / Trub/break in starters
« on: November 13, 2009, 08:35:34 AM »
For the past few batches I have been making starters and re-using yeast. In the past I have mainly used US-05. I made a stir plate and have plenty of DME to last a while for starters. I have noticed break material in the starter wort I make on the stove. Should I worry about this in the starter? Is there any benefit to starting with "clean" wort that does not contain the break?

Is it necessary to "wash" the yeast when saving from a previous batch and storing it in the fridge--so its trub free?

Thanks in advance!

9
The Pub / Lets get to know each other!
« on: November 13, 2009, 07:13:48 AM »
I really like the sense of community we all get from forums like this. I recognize a lot of people here from the NB board, but there are a bunch of people I don't know and it would be cool for everyone to introduce and share a little about  yourself. Don't feel obligated though!  ::)

I'm Travis. 25 y/o. I've been brewing for about 2 years now. I moved to all grain this past spring (12 AG to date) and don't know why I didn't do it sooner! Love to brew, and like most other people here, its just about all I think about. I live in Kansas City and work for a pharmaceutical company as a microbiologist while my wife is in medical school at Kansas University. I like long leisurely strolls on the beach, and my favorite color is blue (especially for mash tuns!)  ;D

10
General Homebrew Discussion / AHA Membership
« on: November 12, 2009, 09:19:33 AM »
I'm just curious how many of you have an AHA membership. Do you use the benefits that come with the membership? I do not currently, but will most likely get one soon. Its good to support the AHA community and its efforts!

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