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Topics - Kit B

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All Grain Brewing / Step Mashing & Calculating Rest Times
« on: October 07, 2015, 03:33:50 PM »
I've been researching step mashing & decoctions...
Please, don't try to fill my head with nonsense like "Decoctions aren't necessary & don't matter".
I'm looking for honest help, from brewers that have experience with decoctions, based on Kolbach index & other factors...Not experimental, "I think this is how it works" decoctions.
I'm not trying to insult anyone...I just don't want this thread derailed, because I know decoctions & step mashing matter & no one is going to sway me.

Does anyone have a solid formula for calculating rest times, based on percentage of nitrogen or protein content?
Does anyone have information that points to specific beta-amylase rest & alpha-amylase rest temperatures & times, after employing 103*F phytase/beta-glucanase rest & a 130*F protease/peptidase rests?
How about rest temps/times, for the decocted portion of the mash?

Any help with concrete data or formulas would be greatly appreciated.


All Grain Brewing / Cold Steeping Dark Grain with Respect to Color
« on: October 15, 2014, 05:45:22 PM »
A week ago, I posted questions about cold steeping & gravity.
Thanks, to everyone that answered!

This week, I'm curious about color.
Does anyone have some concrete information, about color contributions & cold steeping?
Would it give the same results as mashing?
Does anyone know what formulas can be used for MCU or SRM, when you're using cold-steeped grains.

Thanks, in advance!

I've been reading through A LOT of posts/information on cold steeping dark grains...
Sure, we all know that cold steeping helps you avoid the harsh flavors & mouth-feels contributed by our dark grains...
But, one piece of information seems to be missing from every document that I've found.
The missing information that I've been in search of is:
How many gravity points can be achieved, with cold steeping?

I see people throwing out statements like "Use twice the amount of dark grains" or "You'll get roughly 2/3 the amount that you would, based on 50% extract efficiency"...

Has anyone actually done in-depth assessment of what a pound of Grain-X in a half gallon of water would yield, after cold steeping?

Just curious.
Thanks, for reading my question.
I look forward to reading your thoughts & answers.

Zymurgy / Pros & Cons
« on: February 26, 2013, 05:44:37 PM »
Let me start by saying that I really, really love this magazine.
I look forward to each issue's arrival with GREAT anticipation & enthusiasm.
I typically read each issue, upwards of a dozen times, just to be sure I'm learning & retaining.
I could honestly go on a rant, with huge amounts of praise.
However...I'm observing something that I hoped would never happen to this publication.
It's something that seems to happen to all good publications, once they become well-established.
The advertisements are taking over the precious spaces that used to hold nuggets of pure, golden knowledge.
Is this my imagination?
I sure hope so...
I hope Zymurgy isn't trading function, for fashion.
That would make me sad.

The Pub / Good things happening in MN, for small breweries
« on: January 26, 2012, 07:26:26 PM »
I like this & I like where it's going.

Yeast and Fermentation / Yeast Autolysis & Pressure
« on: January 25, 2012, 02:54:37 PM »
In another thread, I was reading about pressurized fermentations & got to wondering...
At what pressures do yeast typically undergo autolysis?
Are pressurized fermentations a potential recipe for disaster?

How much pressure is too much?

The Pub / Bye, friend
« on: December 12, 2011, 08:16:30 PM »
Friday night, I got home from work & started my normal evening routine.
Then, I heard painful screams coming from my 20 month old son.
I heard "Lucy bite" & saw the blood streaming from his hand & dripping all over his sweater.
My furry friend bit my son.
This was the second time she had bit him.
She had also attacked a neighbor dog (innocent passer-by), just a week before.

I decided it was time.
Lucy had to be put down, Friday night.
I feel horrible.
I'm doing all I can to make it through teaching today, without bawling like a baby.

I'm sorry, Lucy.
...So goddamn sorry.

Ingredients / Reading water reports that state "ppm as CaCO3"
« on: December 09, 2011, 03:55:10 PM »
I believe there is some confusion out there, about how to read water reports.
Personally, I think I may have been originally mislead by my utility guy to believe that Ca ppm as CaCO3 = Ca ppm.
After more research, it appears that:
Ca ppm as CaCO3 = (2.5*Ca ppm)
Mg ppm as CaCO3 = (4.1*Mg ppm)

Can anyone verify whether these statements are correct?

I'm looking to add a 240V 4500W heating element to a kettle.
I had previously expected to operate it with a switch, but was informed by a friend that this is a very bad idea & will likely fry the switch in short order.
I've looked at the control boxes on & am not entirely impressed.
I think my $ would be better spent on something a little more accurate.

Does anyone have the ability to instruct me on how I would go about using a SSR & PID, to control my element?
Can anyone provide wiring diagrams, for a very basic build?

Thanks, in advance.

I can't wait to get home tonight & crack it open.
I quickly thumbed through a bit...Wow!
This book is packed with information.

All Things Food / Any Favorite Cranberry Sauce Recipes You'd Like To Share?
« on: November 23, 2011, 07:22:56 PM »
I made a great sauce 2 years ago & lost the recipe.
Last year's sauce was mediocre, at best.
Any really great ones, out there?

Beer Recipes / Very Plain Lagers
« on: August 31, 2011, 04:13:28 PM »
When creating extremely plain lager recipes, I'm finding that many don't readily fit into a BJCP style.
For instance, I was just looking at making an easy drinking lager like this:

11 gallons:
10# 2-Row
8# Munich
1 oz Northern Brewer 8.5% - 45 min
1 oz Northern Brewer 8.5% - 25 min
2 pk Wyeast 2124 Bohemian Lager

Hochkurz Mash:
144*F - 30 min maltose rest
158*F - 60 min dextrinization rest
Double batch sparge

Ferment at 45*F until krausen falls
Diacetyl rest at 68*F for 5 days
Lager 6 weeks at 35*F

Any idea what I'd call it?

Commercial Beer Reviews / Lucky Bucket Lager
« on: August 30, 2011, 09:06:00 PM »
My pack of Lucky Bucket Lager smells & tastes like bile.

Beer Recipes / My First American Lager
« on: July 20, 2011, 08:33:42 PM »
I recently brewed my first American Lager & last night I absolutely had to know how it was going.
It's been lagering for only 1 week, but I just couldn't stand waiting.
It tasted great!
I'm so happy with it!
I was originally VERY skeptical, since the Wyeast 2124 Bohemian Lager yeast had a sulfur character that I was certain would never diminish.
Thanks to Bryan Rabe's lagering tips...I had great results.

Here's the recipe I concocted...Simple, but effective:

5# 2-Row
3# Flaked Corn
1# Munich
A couple handfulls of Rice Hulls
.5 zo Northern Brewer 8.5% - 60 Min
.5 oz Northern Brewer 8.5% - 2 Min
R/O water
1 tsp Calcium Chloride - Mash
1 tsp Gypsum - Mash
1 tsp Irish Moss - 15 min

Yeast nutrient

Wyeast #2124 Bohemian Lager Yeast


Equipment and Software / Finally got a chest freezer
« on: June 24, 2011, 01:53:29 PM »
After years of going without temperature control & never making lagers, I have finally made a step in the right direction.
I had purchased a Johnson digital controller, last week (planning ahead).
Then, 2 days ago, I got a free (YES...FREE) 10 cu ft chest freezer, on craigslist.
Last night, I added a 2x6 cedar collar.
(Incidently, my house & garage smell freakin' marvelous, right now.)

It's very plain, but I'm extremely happy & excited.
Maybe some day I'll get around to making it pretty.

This afternoon, I'm brewing an American Lager.
Can't wait!!!

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