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Topics - bassriverbrewer

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1
All Grain Brewing / Protein rest
« on: May 10, 2012, 04:12:07 PM »
I'm planning on making my first German style wheat beer with 60% of the grain bill using malted wheat.  Should I perform a protein rest because of the higher amount of protein or is it traditional to allow all that extra protein into the beer?
Thanks in advance

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Yeast and Fermentation / High terminal Gravity
« on: April 20, 2011, 01:45:33 PM »
Anyone have experience with White Labs wlp028 Edinburgh Ale yeast? I made a Wee Heavy And mashed 20# of grain at 154 degrees and had full conversion in forty five minutes (15# Marris Otter 3# dark Munich and 2# a mix of specialty grains.)  I had an O.G. of 1.088 and pitched a three quart actively fermenting starter. Oxygenated three times longer than normal and fermented at 66 deg.  Three hours I had signs of activity in the carboy and later that night a vigorous fermentation the wort temp rose to 70 deg after three days it slowed down and the final gravity was 1.032. I tried rousing the yeast but it has remained at 1.032 for a week.  It seems a bit under attenuated.  Was the mash temp too high and the high gravity to be expected?  I have since moved it to a fifty five degree basement to clear.  Should I try to pitch a lager yeast to dry it out a bit or just keg it and enjoy it/

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Ingredients / Heather ale
« on: March 18, 2011, 03:37:47 PM »
I'm planning on making a Wee Heavy with an o.g of 1.093 and 23 IBU's from hops. I want to add Heather and Sweet Gale has anyone used these ingredients i'm wondering how much of the dried ingredients to add for flavor and aroma and some bitternes. I plan on doing multiple additions like I was going for hop flavor and aroma

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General Homebrew Discussion / water report question
« on: February 21, 2011, 02:26:03 PM »
I have recieved my water report from ward labs and my sulfate isSO4-S 9  I thought I read somewhere on here that I should double that number when inputting it into a water calculator is this true?

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General Homebrew Discussion / Water Report
« on: February 19, 2011, 08:10:44 AM »
Just got a water report from ward Labs. Unfortunatly it isn't mine.  I wonder if the person in Wisconson got my report.  Wisconsons along way from Massachusetts.  I've gotten used to these little glitches in my life it's taught me patience.  Just venting anyone know if Ward Labs is open on a Saturday?

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All Grain Brewing / Acidifying the mash
« on: February 15, 2011, 02:33:16 PM »
Has anyone ever tried using acids other than lactic to acidify a mash such as citric,malic or tartaric acid? Just curious

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Equipment and Software / cooler mash tun size
« on: February 13, 2011, 09:13:30 AM »
I've been mashing in my ten gallon brewpot for a while and am tired of fighting the temp drop even with wrapping it in a sleeping bag so I'm going to convert a cooler.  I've read the coleman xtreme is a good one any suggestions would help.  My main question is what  size. Right now I mash anywhere between 8-20 lbs of grain for five gallon batches and I have to add malt extract for my Dopplebocks,Wee Heavy and Barleywines and do a very thick mash at twenty pounds of grain.  Is it possible to have too shallow a grain bed and can I get a cooler that will mash 8-25 lbs of grain or would I need two sizes?

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All Grain Brewing / Acid rest
« on: February 10, 2011, 02:51:25 PM »
a couple of questions.  I'm brewing a Geman Pils this weekend and wonder if I should do an Acid rest and skip a protein rest. The style guidelins say German pils uses moderate sulfate water for enhancing hop bitterness as opposed to a bohemian pils but it doesn't give a range in ppm as to what that might be.  My water comes from a surface resivoir and they pump river water into it in the winter. I'm using 9lbs pilsner malt 1/4lb aromatic malt and 1/2lb dextrin/carapils a double decocotion mash.
my water report from the city is:
Calcium 20ppm
Magnesium 4ppm
Sodium 40 ppm
Chloride 76ppm
Sulfate 23 ppm
I'm planning on adding gypsum to boost my calcium to around 60ppm which puts my Sulfate around 125ppm or so is that low, moderate or high? The report states the sodium and chloride levels are from salt for deicing the roads. I don't have the carbonate level but I know the water is soft as soap lathers easily and I don't get mineral deposits in my tea kettle like I used to when I lived in Munich

9
Yeast and Fermentation / Lag time
« on: January 16, 2011, 07:04:44 PM »
I brewed a Munich Hells yesterday with an o.g. of 1.056 A little highbut I dont mind.  I used wyeast Bavarian Lager 2206 and made a three quart starter the night before.  I pitched the yeast at 62 deg and moved the carboy into a hallway for a few hours at 56 deg then moved it to a 48-50 deg basement.  It's been over 24 hours and I haven't seen any signs of fermentation did I shock the yeast by moving it to the cold basement?  Or should I not worry and just wait?  Usually I leave it at around 60 deg and moved when fermentaion becomes evident I figured I would try to have it ferment at the colder temp from the get go.  How long should I wait before trying to add new yeast or should I move it into warmer temps to try to start fermentation.
Thanks in advance

10
Zymurgy / Still waiting
« on: December 31, 2010, 02:30:12 PM »
Still waiting for my latest issue of Zymurgy probably slow getting here due to the holiday season.  Has anyone got theirs yet?

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General Homebrew Discussion / under the wire
« on: December 26, 2010, 02:35:02 PM »
We are expecting a blizzard here in Massachusetts with 12-20 inches of cement lke snow expected and just got a Dopplebock off the fire as the first flakes started to fall.  I think I'll call it The Storminator.

12
Yeast and Fermentation / ale yeast for cool temps
« on: December 22, 2010, 04:51:29 AM »
Anyone know a white labs ale yeast that wont stop fermenting down to 56 deg?  I'm planning on making a porter and the temprature in my house is 66deg during the day but I set the temp to 56 to save oil when I go to bed at night.  I like a little fruitiness in my ales.  Would insulating the carboy be enough or should I just use a lager yeast at warmer temps and if so what would be a good one to use.

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Kegging and Bottling / Barley wine storage temp
« on: December 12, 2010, 04:37:04 PM »
I just bottled a barley wine of 10.5% alcohol that I forced carboonated.  What is the best temperature for long term storage?  I have six 22oz bottles I plan on opening once a year.  My cellar is 48 to 58 degrees from late fall to late spring a 62 to 68 over the summer.  Should I keep these in the fridge or let them age in the cellar?
Thanks

14
Yeast and Fermentation / diacetyl rest
« on: December 05, 2010, 11:35:17 AM »
Whats the best time to do a diacetyl rest?  Is it when fermentation is winding down or after signs of fermentation has stopped?
I made a munich Dunkel with wlp 838 and after 10 days the krausen subsided and activity is very slow in the fermenter. There is still a thin layer of clean foam on the whole surface and the airlock bubbles every five seconds.  I'm planning on racking this into a secondary and putting in the fride to lager for three to four weeks

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All Grain Brewing / Decocotion mash
« on: November 23, 2010, 02:21:04 PM »
I'm planning on doing my first decocoction mash.  Everything I've read says to take the decocoction from the thickest part of the mash.  Nothing explains exactly what that means or where it is in the mash tun.  Am I to assume that it is the part of the mash nearest the bottom of the tun?  Any answers will be helpful.  Thanks

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