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Topics - howlinghound

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Yeast and Fermentation / Temperature variation - OK?
« on: February 04, 2014, 07:23:08 AM »
I recently brewed up a batch of Golden Strong - Much more yeast (and sugars) than I have done in the past.  While I don't yet have a good process for temperature and control, this batch (5.5 gal) fermented in glass at around 62-66 degrees for a week.  Strong fermentation for about half of that and then very quiet by the end of that week.  Knowing that it needed to get hotter, I added heating for a handful of days and brought the batch slowly to about 76-78.  Strong fermentation began again and continued for a couple of days.  But, I don't have a way to really get this to 80 degrees and hold it; one day I was away and no heat was applied and the temp dropped -- It has been sitting at around 64 for the past week.  (My heating pad set-up shuts off automatically).  I have not yet tested gravity - but assuming that it is still higher than expected FG, any harm in working hard to bring the temp back up for another round??

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Kegging and Bottling / Five pound CO2 tank fill -- what is full?
« on: February 01, 2014, 11:04:16 AM »
Interested in your experiences with CO2 tank fills.  I recently had my tank filled and when I connected my dual-stage regulator, the tank pressure was 500 psi -- just at the top edge of the "red - running low zone"

Seems to me that the pressure ought have been higher for a fill but this was my first tank fill -- and rather than a weigh-based fill like I'm used to for propane tanks, this was a 'connect the gas bottle to my bottle and equalize pressure' approach -- to me, this seems flawed since a partially used filling tank will of course have less pressure than a full one... guess I thought there ought to be some weight based approach?

Thanks

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Kegging and Bottling / First Kegging Attempt - Pressures?
« on: January 16, 2014, 07:24:10 AM »
After screwing around with bottles for too long, I finally have a keg set-up ready to try.  I have read some of the other posts but would like to ask the same questions again.  Some seem to carbonate and serve at the same pressure and temp while others carbonate at higher pressure and/or temp.

So, two part question:  1.  It sounds like carbonation and serving at the same pressure (I've seen 12 psi at around degrees) works fine but it takes longer (5 days or more).  This would be fine once I have multiple kegs running.  Is this a preferred approach in general or is a higher pressure for a shorter time
better/worse?

2. Since this is my first keg and there are no others pouring beer for me yet, I have no issue pumping up pressure to potentially pour some pints this weekend.  If I carbonate at a higher pressure, what should that be and for how long.  If I do this, is 12 the right long term pressure?

Still staring at the Forced Carb pressure chart but your experiences would be most helpful.


4
Yeast and Fermentation / Calculating correct OG
« on: January 14, 2014, 07:11:08 AM »
OK, so I finished a brewing new batch of Golden Strong (essentially the Zymurgy Nov/Dec 2009 p16 version) and I took an OG measurement of the wort in its undiluted state (straight off the boil and before top-off).

This was because I was mixing the top-off directly into the carboy and didn't want to reach into the final volume for a sample.

Anything wrong with this calculation?  Wort vol = 3.2 gal, top-off = 2.3 gal, total vol =5.5.  The gravity measurement of the concentrated wort was 1.12

((3.2 * 1.12)+(2.3*1))/5.5  = 1.0698 (call it 1.07 for calculated OG).  The recipe as printed shows OG=1.08

Thanks

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