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Yeast and Fermentation / US-05 Smells Like Bread Yeast
« on: January 03, 2016, 04:48:45 PM »
I pitched a packet of US-05 into a blonda ale wort that I brewed and two days later I get the distinct smell of proofing bread dough.  I'm sure it's a combination of the aromatic malt/carapils/base malt plus the yeast.  I'm pretty sure there's nothing wrong, it is just unusual to me with this yeast.

All Grain Brewing / I'm confused
« on: December 28, 2015, 03:28:18 PM »
Nothing new here....

Everytime I read about taking a mash pH reading I get more confused.  If I measure my mash pH at room temperature, and it is say, 5.2, that means the mash pH is actually 5.5ish?  So if I am targeting a mash pH of 5.2, the room temp reading should be 4.9, yes?

Using Bru'n water, are predicted mash readings of 5.2 to mean room temp, which would actually mean the mash pH is predicted to be 5.5, correct?

All Grain Brewing / Phosphoric acid to adjust pH
« on: December 28, 2015, 02:09:44 PM »
I just got a bottle of 85% food grade phosphoric acid and I used a spreadsheet to dilute some of it down to a 10% concentration.  When I plugged all of my numbers into Bru'n Water, it says that I need 46ml of 10% acid to bring my mash down to 5.2.  I'm brewing a Blonde Ale, BIAB 4 gallon batch.  5# 2 row, 8 oz carapils, and 5 oz aromatic malt.  yellow balanced profile, with 5.6 gallons of RO water.  I'm also adding 1.5 grams of gypsum and 1.5 grams CaCl.  When using 88% lactic acid, I only have to add 5ml. 

46ml of 10% phosphoric acid seems high to me.  Does it take that much more to move the pH? Or did I do something wrong in the spreadsheet?

General Homebrew Discussion / Copper in wort?
« on: June 07, 2015, 11:53:26 AM »
I've heard through various discussions and podcasts that using a piece of copper tubing or using a copper immersion chiller has certain benifits to wort prduction.  Does anyone know what those benifits are?

General Homebrew Discussion / buttery flavor not diacetyl?
« on: December 15, 2014, 03:03:13 PM »
I recently got scoresheets back from a completion in which I entered a Light American Lager.  I sensed a slight buttery flavor to it, but my perception of diacetyl is slightly different (pick it up as a slightly rancid taste with that slickness that you can feel on your tongue).  I entered it anyway, and got it scored at a 34, 36, 38 from the judges.  All noted the butter flavor but not one of them dinged me for diacetyl. I believe that one of the judges was a National. 

All that explanation for this:  Where do buttery flavors come from other than diacetyl? The grain bill was 100% pilsner malt with 1 oz of hallertauer. (.5 oz at 60 and .5 oz at 20)  Mashed at 149 for 75ish minutes. Mashed out at 172 for 10 min. Fermented with WLP840 American Lager yeast at 52F until it hit 1.020 and then a d rest for 4 days at 60F.  OG 1.040 FG 1.015. no filtering, no finings.

Ingredients / Vienna in a Kolsch
« on: December 12, 2014, 01:50:06 PM »
Has anyone ever heard of this?  Is it "to style"?  I read in the BJCP Guidelines that wheat malt may sometimes be used, but no mention of Vienna.  Any thoughts?

Yeast and Fermentation / when to add sugars in a high gravity brew
« on: December 12, 2014, 01:39:45 PM »
I've been wondering, would it be better to add sugars to a high gravity brew into the boil, pre-fermentation, or let fermentation start, and as it starts to slow down, add the sugars to the fermenter?  I'm curious as to what benefits one method has over the other?

General Homebrew Discussion / Arrogant Bastard Clone classification
« on: November 24, 2014, 11:43:37 PM »
I brewed an Arrogant Bastard clone for the Virginia Beer Blitz competition.  Arrogant Bastard is listed as a commercial example in Catagory 23 Specialty Beer.  I have to declare a "base beer" on the entry form.  Should I call it an "American Strong Ale" like beeradvocate does?

Yeast and Fermentation / diacetyl in a lite american lager
« on: November 03, 2014, 11:44:59 PM »
Recipe: 5.5 lbs 2 row
1.5 lbs flaked rice
.5 oz hallertau @ 60
.5 oz hallertau @ 20

mashed 1.5 qts/lb at 150F for 90 minutes

boiled 90 minutes down to 1.039 sg. cooled to 50F. pitched 3L stirred starter of WLP840. fermented at 50F until 1.015 and raised temp for diacetyl rest to 65F.  Got to 1.010 (same as forced ferment test) and let it stay there for an extra 4 days.  slowly cooled to 34F (5F per day). I know, this was unnecessary, but I did it anyway.  Been lagering for 2 weeks.  Tastes like buttered popcorn.

Any suggestions?

Yeast and Fermentation / Unusual amount of blowoff
« on: September 27, 2014, 03:47:03 AM »
I'm on day 5 of fermenting a pumpkin ale. OG 1.065 with 2 pounds of canned organic pumpkin and an amber ale recipe. I pitched a 1.5L starter of WLP001 into wort cooled to 63F. Over the course of 4 days i gradually raised the temp to 70F. On day 4  after reaching 70F, I suddenly had a massive amount of blow-off that clogged the airlock and covered the lid of my brew bucket. I've used 001 many times before and have never seen this type of activity. Could it be the pumpkin that is causing the increased activity?  The beer also has an incredible amount of kraisen this far into fermentatation when I would normally expect the head to fall. It smells of normal 001 yeast, and my sanitation practices haven't given me any cause for concern before.  Is this normal?  Should I just RDWHAHB?  I know the answer, but just curious if anyone has seen this extra activity before?

Kegging and Bottling / Fine before or after dry hopping?
« on: August 27, 2014, 04:23:52 PM »
I've been searching around for the answer to this question, and I can't find anything.  I like to fine with gelatin in the keg.  I am doing my first dry-hopping.  Should I fine the beer before or after I do the dry-hopping?

The beer is a Bell's Two Hearted Ale Clone.  I am going to dry hop with 3.5 oz of Centennial.

Beer Recipes / An ale that tastes like a lger?
« on: May 31, 2014, 07:08:32 PM »
I'm looking for a recipe for an American Light Lager that can be brewed and then fermented with ale yeast at ale temperatures.  Has anyone heard of such a thing?

Ingredients / Malts that add body to beer
« on: January 09, 2014, 04:06:54 PM »
I've been wondering, if I need to add some body to my beers, which malts should I try?

Equipment and Software / Electric RIMS tube question
« on: November 07, 2013, 04:05:10 PM »
I don't know if this matters or not, so I'll ask:

When recirculating through an electric RIMS tube, does the direction of flow matter?  i.e. should the wort flow from the sensor side to the heating element side, or is the reverse true?

Or does it matter at all?

Yeast and Fermentation / a different lagering question
« on: October 29, 2013, 06:44:51 PM »
I'm doing my first lager, it is still fermenting and I haven't done a diacetyl rest yet.  When it comes to lagering, my plan was to transfer into a corney keg.

My question is, can I carbonate while it is in the lagering phase?  Or should I wait until lagering is complete before I hook up the CO2?

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