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Topics - sambates

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Yeast and Fermentation / Ozone System for Aeration?
« on: November 17, 2015, 02:06:35 PM »
I have a friend that is getting rid of an ozone system from his hot tub. I was wondering if you can use an ozone system to aerate your wort before pitching yeast? I have not seen information anywhere after much searching, so I thought I would pose the question here. I am planning to make the leap to an oxygenation system and wasn't sure if it's worth trying to make the ozone work. If not, I will buy a system from morebeer or Northern Brewer. Thanks!

All Grain Brewing / Efficiency of Oats
« on: June 16, 2015, 09:36:53 AM »
I have brewed two batches recently that contained Oats and I noticed that in both instances, my OG landed as if I did have them at all. Does anyone else have this issue? I know they won't contribute much to gravity, but if that's so, why does Beersmith calculate that into the total?

Wood/Casks / Killing off past microbes
« on: January 19, 2015, 12:06:57 PM »
I had a 6-gallon barrel that I used with clean beers 3 times and then aged a cider in it. This cider has potassium sorbate and did not ferment, so now my barrel smells like apple cider vinegar. I aged a lambic in it afterwards and it still smells like apple. How can I clean it out and kill that bacteria to get another sour in there? I was thinking of putting boiling water into it. Thought?

Equipment and Software / Correlation between Grain Crush and Efficiency
« on: January 19, 2015, 11:35:58 AM »
I had a few stuck sparges in a row and decided to adjust my mill gap to get bigger husks to assist in my sparge/lauter. Currently my mill gap is set at .045" and it's awesome in regards to lautering, but I've noticed my last 3 batches have all been about .10-.12 points short on my calculated OG. I know the standard gap on my barley crusher is .39", but I'm wondering how some of you set your gaps and whether you condition your malt (if you crush tight) and whether that's impacted your efficiency besides just your lautering process? Thanks!

General Homebrew Discussion / Boil Length & Fermentability?
« on: November 19, 2014, 12:06:41 PM »
I know that a longer boil will give me a more potent wort and slightly raise my OG, but I was wondering if a longer boil also impacts the fermentability of my wort? I am wanting to use a 2 hour boil on a big SMaSH beer to give some more depth of character, but do not want it to finish high and be cloyingly sweet. Any input or experience here?

Extract/Partial Mash Brewing / Mini-Mash with Corn
« on: October 28, 2014, 01:40:26 PM »
I was planning to do a 10g batch and split it into 5g of Czech Pils & 5g of CAP. If I do a mini-mash on the stove with 2# corn and 1# base malt, will that be enough base malt to help convert?

Also, has anyone noticed much difference between flaked corn, grits, or quick grits? I know I would need to do a cereal mash for the grits, but would like some advice from some who may have done this before. Thanks!

Yeast and Fermentation / Barleywine Yeast Suggestions
« on: July 23, 2014, 06:05:53 PM »
Knocking out an English Barleywine in a few weeks. Looking to use WLP007 Dry English. Does anyone have recommendations based on yeast successes or failures via ~12.5% strong ales? Any advice will help, seeing as this will be my first mega brew.

Yeast and Fermentation / WLP076 - Old Sonoma Yeast
« on: May 07, 2014, 03:53:10 PM »
I bought this yeast from my LHBS and I'm trying to decide whether to use in a pale ale or porter. Does anyone have experience with this yeast and uses?

Yeast and Fermentation / ECY29 Northeast Ale (a.k.a. Conan Yeast)
« on: April 30, 2014, 07:12:29 PM »
I have a vial of this on hand, which is "cloned" from the Conan yeast that has been made famous via Heady Topper. I want to go off the grid and make a robust porter with the strain, which is atypical since it's typically used for hop-forward beers.

Has anyone experimented using this yeast in anything other than an APA, IPA, or IIPA? I'd be curious just to see how your brews turned out.

Yeast and Fermentation / Pitching Brett into Lager post-lagering?
« on: April 26, 2014, 05:40:47 PM »
Hey all,

Let me start by saying, most of you will think this is a really dumb idea because lagers are meant to be clean and crisp and I'd be taking away from that aspect of the beer, but...

I was wanting to experiment with a german lager and pitch some Brett into half of my 10g batch. Has anyone every tried this before with or without success? My only worry is putting it back at room temp in a carboy after lagering. Additionally, I'm wondering if the lagering phase will leave any "food" for the Brett to eat or if I'd have to add some matlodextrine or sugars? Thanks!

General Homebrew Discussion / Adding Fruit to a Sour...When?
« on: April 09, 2014, 04:11:47 PM »
I have two sours (lambic & flanders red), which I brewed back in July. I pulled a small sample today and they are still not quite to that awesome sour state (I know it takes up to a year, or longer sometimes). Is it too soon to add fruit or will the sugars from the fruit give the bugs something to feed on and produce some more lactic and brett character? I am playing with adding fruit in the next few weeks, but will gladly wait pending advice. Thanks!

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