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Topics - Pi

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1
Yeast and Fermentation / How long diacetyl rest?
« on: January 27, 2015, 09:30:38 AM »
Doing a bopils fermented a week at 48 wyeast 2001. Brought up to 65. How long d-rest?

2
All Grain Brewing / Pils cloudy after whirlpooling
« on: January 18, 2015, 01:09:07 PM »
End of a 90 minute boil was clear; good break, but whenever i whirl thru my CFWC, it clouds up. Is it better to let it settle out first, then chill?

3
Kegging and Bottling / Frozen Kolsch
« on: January 18, 2015, 01:05:52 PM »
My cold crashing a little too cold. Have about 1/2 gallon out of 5 Iceberg in my carboy. should i let it thaw before xferring to the corney?

4
Ingredients / Dissapointed Graetzer Malt DIY?
« on: December 20, 2014, 05:09:14 PM »
Mashed 8lbs Weyermann Oak-smoked Wheat malt; .25lb Saur (Acid) malt; 2lbs rice hulls today, The malt was definitly old. Can barly detect oak smell. (my own fault- LHBS bought it back in Feburary so i kind of had it coming).
Thinking about smoking my own, but dont know what type of oak i should use and for how long, so i was gonna buy 16-24lbs plain old german wheat malt and do a couple test smokings.
Any thoughts?

5
Ingredients / Water Absorption different for AG Wheat & Barley?
« on: December 20, 2014, 10:28:29 AM »
Doing a Gratzer using 8lbs wheat, 4oz. acid malt and a lb of rice hulls. I understand wheat malt absorbs less liquor than barley but does the 11% rice hulls added nullify any meaningful difference?
Using promash my grain absorption rate is .13% and is pretty accurate on my system for most batches, so i was wondering if i should adjust for a mostly Wheat malt recipe. Thanks

6
Yeast and Fermentation / Starter for Strong ale
« on: November 10, 2014, 09:43:16 AM »
Doing a Dark Belgian Ale using WLP540 or Wyeast 1762. OG will be like 1.011. So I was gonna start with 1.5l. of 1.030, cold crash, decant and add another 1.5l. of 1.030.
Is this a better method than just doing one 3l. of 1.030?

7
Yeast and Fermentation / How come my lagrs are cloudy?
« on: November 04, 2014, 12:59:57 PM »
Lagered an Oktoberfest 96 days, and a Boh Pils 40. They both seem hazy. They've been at 31*F the whole time. What's up?

8
Equipment and Software / Thermal mass for 10 Gallon Rubbermaid using Promash
« on: September 25, 2014, 07:56:44 AM »
Im doing an all grain demo this weekend using the above mentioned cooler. normally i use direct heat (RIMS), but someone is loaning me a cooler to use. since i dont have access to much water i cant really preheat the cooler. does anyone know what thermal mass setting i should use using Promash? Thanks

9
All Grain Brewing / Decoction sacc. temp for Oktoberfest.
« on: August 15, 2014, 12:34:44 PM »
2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH.
1) Is a protein rest desirable for these malts and style or can I skip? and
2) what should my saccrification temp be for an Oktoberfest?

10
Yeast and Fermentation / Fermentation temp question
« on: June 23, 2014, 01:50:17 PM »
Got an APA doing quite nicely in a fridge set at 66*, but the temp strip on the carboy is like 72. I understand fermenting wort will raise things a few degrees, but my question is do i keep the temp of the wort at the suggested 68* or air in the fridge at 68?

11
General Homebrew Discussion / How do I make a super low alcohol beer?
« on: June 23, 2014, 05:37:08 AM »
I have a friend with Liver problems He drinks St Paulie Girl N/A and doesnt care for it very much. I would like to brew something for him maybe in the 1-2%ABV range. he is/was a big fan of Yenguling.
Can i just brew a AM light lager and water it down? any recipes you would suggest?

12
Yeast and Fermentation / did I just cook my starter?
« on: June 19, 2014, 08:39:36 AM »
Had an old smack pack of Wyast Urquell yeast, and after about a week it swelled. So i made .5l of 1.020 wort and as i pitched, i realized i had not cooled it very much. I put it on a stir plate; the pack was at about 76, but pitched into 92. Think I killed it?

13
Yeast and Fermentation / starter using old yeast
« on: June 13, 2014, 06:29:29 AM »
I have a smack pack of (Wyeast) 2001 Urquell lager with a mfg. date of 7/17/13. Mr malty says to use something like 12 to make a starter. I smacked it yesterday; not even sure it's gonna kick off. but if it does should i do a 2 step starter, or get some fresh yeast and buid from there? I would think if it's still viable i could build a healthy starter but not sure.

14
Yeast and Fermentation / is my starter too old?
« on: May 12, 2014, 01:08:22 PM »
I made a 3.5l starter of some wlp001 a week ago. its been at 67* for the whole time. do you think its ok to decant and pitch in my RIS im brewing today?

15
Kegging and Bottling / Fining/cold crash question
« on: May 05, 2014, 06:28:40 AM »
Got a pale ale i want to fine. Should I cold crash before or after i fine with gelatin?

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