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Topics - Lazy Ant Brewing

Pages: [1] 2 3 ... 10
1
General Homebrew Discussion / calculation ppm?
« on: February 04, 2019, 03:10:08 PM »
Do you use grams per milliliter of solution?

Thanks in advance for your help.

2
Zymurgy / Just "Don't Do It"
« on: January 11, 2019, 03:37:05 PM »
The type on the article on Northern Brown Ale on page 33 in the Jan-Feb issue is illegible in my copy because the printer attempted to reverse type out of a medium yellow background. 

I've tried four times to read it and have given up each time.

FYI, alert students should learn about the perils of reversing type out of light backgrounds in their beginning graphic arts for printing class.

3
Equipment and Software / Inkbird ITC-310T question
« on: December 15, 2018, 02:37:29 PM »
Just got the controller and I am trying to set it up.  I have the temp set in Celsius and would like to switch to Fahrenheit.

How do you switch between the various functions?  I've tried to press SET again and the up and down arrows and can't seem to get beyond the temp setting.

I suppose I could work in C, but I'd like to know what the settings are on the other functions.

Thanks in advance for your help.

4
All Grain Brewing / Low IBU brews
« on: November 05, 2018, 11:22:11 PM »
I've been wondering lately how some beers, mostly porters and stouts, sometimes have IBU ratings of 10 or even less and are still not too sweet?

Is that achieved by increasing the amount of black roasted malt?

Thanks in advance for your replies.

5
I am quite compulsive about sanitizing and in 50 batches that I've brewed I've never had a spoiled one.

I've read about brewers adding one gram or 1/4 package of yeast when bottling--and leaving aside the issue of whether that's even necessary--it raises questions for me.

My normal procedure for handling dry yeast is to submerse the entire packet in a solution of star san, cut the top off with sanitized scissors, and dump the yeast into the fermenter.

If you were going to use one gram how would you would you sanitize your scale?
 Mine has a plastic tray.  If I put the tray in the star san solution it would be wet, and I wouldn't have a sterilized dry towel to remove the water from the tray.

Similarly, how do you measure  1/4 packet of yeast in a sanitary manner?

And finally how do you store the opened packet of yeast and how long will the opened packet retain its viability?  I only brew about every six weeks.  If there were any questions remaining about viability or contamination, I would rather dispose of the opened package and use a new one.

Am I just being too anal about all of this?  I

Thanks for your advice.

6
Beer Recipes / Where are the GUs?
« on: September 28, 2018, 07:06:05 PM »
The October issue of Brew has a recipe on Page 59 that has me confused.

The Neshaminy Creek Brewing Co.s Maximum Porter Clone all grain version has an OG of 1.066.

Using the .65 efficiency standard and the potential extract data on page 4 of the issue for the malts listed, and allowing a very generous 100% efficiency for the 4 oz. of coffee-infused dark chocolate (not sure how to calculate that), I come up with 283 GUs. 

Since lactose is not fermentable, I did not add any GUs for the 1.5 lbs of lactose.

But shouldn't 5 gals at 65% efficiency require about 330 GUs for OG of 1.066?

By my calculation, the OG would be about 1.056.  What am I not understanding?

Thanks for your reply.


7
General Homebrew Discussion / Hydra wort chillers
« on: September 28, 2018, 11:56:01 AM »
The hydra wort chiller is advertised as the fastest cooling copper immersion chiller on the market.

https://jadedbrewing.com/products/the-hydra

Is it worth the extra money as compared to standard copper immersion chillers?

Thanks in advance for your reply.


8
Kegging and Bottling / Ball Locks vs Pin Locks, which is better
« on: September 26, 2018, 03:31:32 PM »
I'm pondering getting into kegging and wonder which type of keg to get.

Thanks in advance for your responses.

9
All Grain Brewing / "Rolling the dice" on water treatment
« on: August 27, 2018, 03:16:17 PM »
I thought was ready at 6 am this morning to fill the brew pot with water and fire up the propane burner when I found out my scale that weighs in grams wasn't working. Put in new batteries, still not working.

Since I already had my grain crushed and would not be able to find time to brew for several more days, I "eyeballed" calcium chloride and gypsum for water treatment trying to remember how big 3.4 and 4.3 grams looks like in tiny heaps, and threw it in the pot. Full speed ahead on brewing.

I'm doing a 5-gal batch of Brown Ale BIAB.  Two or three weeks fermentation and then I'll taste the results.


10
Kegging and Bottling / Bottling from keg
« on: August 17, 2018, 07:33:18 PM »
I'm thinking about switching from bottling to kegging to have more control over carbonation.  But if I did want to bottle a few from the keg, is there an inexpensive way (without buying a beer gun or other accessory)to do that and still retain an accurate carbonation level?

Also do the "picnic taps" work ok when dispensing beer?

Thanks in advance for your advice.

11
I know you are supposed to minimize any aeration or O2 from beer after fermentation, but I always get some out of the bottling bucket.   How much can the yeast scavenge when bottling?

Thanks in advance for your reply>

12
Kegging and Bottling / Trying to hurry bottle carbonation
« on: May 18, 2018, 01:57:58 PM »
I'm chilling a stout now to clear the brew and plan to bottle Sunday afternoon.  My son will be arriving from out-of-state Wed. evening and leaving on Sunday May 27th, and I'd like to get a few bottles carbonated within 5 or 6 days of bottling.

The priming sugar will be going in to cold beer.  Normally, I would just put the bottled beer in my utility room where it would get a bit of additional warmth from the water heater and let the carbonation proceed at its own pace.

 Would it do any harm to take a few of the bottles and put them in a sink full of hot water to raise the temperature quickly or would that stress the yeast?

Thanks in advance for your advice.

13
Beer Recipes / Black Saison sweeter than expected
« on: April 30, 2018, 03:01:44 PM »
            QTY (lbs)
Light Munich    2.33
Rye Malt          2.80
Maris Otter    2.33
Chocolate Rye    0.60
Choc Wheat   0.20
Special B           0.20
Caramunich   0.20

Yeast was Danstar Belle Saison

4 ozs. cranberries added to fermenter on 4/25/18

 Brewed the above for a 4 -gal batch with 1.2 ozs of Fuggles at 30 mins. and 0.8 ozs of Styrian Goldings per the recipe.  Did BIAB mash for 60 mins with initial mash temp at 155 F and finish mash temp at 150 F.

OG was 1.052 and current FG is 1.006 F.  I'm going to check the FG again on Wed. and then if it is the same cold crash prior to bottling.  I tasted the sample I used to check the gravity and like it, but it is sweeter than I anticipated. Perhaps that is because the first hops went in at 30 mins left in the boil.

That said, my previous experience with a black saison was merely drinking a couple of pints.

How long will the cranberries continue to add flavor and tartness?

Comments please and thanks in advance for your advice.

14
I'm using a 21-cu ft. fridge located in an unheated garage  as my fermentation chamber.  I'm currently struggling to keep a 5- gal batch of saison in a plastic bucket fermenting at 72 F. 

I've tried using both a fermenter wrap with the inlaid wiring inside plastic around the bucket and an old heating pad underneath the bucket.  Neither will get the job done when the temp outside the garage is in the 30-degree F range.  The temp will stall out at about 68 F.

I've thought about brooder lights like are used in hen houses for young chicks, but I'm afraid the light would penetrate the white plastic bucket and skunk the developing brew.

On the other hand, I've just ordered a S/S fermenter so that could be a solution for future.

I'd like any suggestions (easy and  cheap preferred)  to fix the problem.

Thanks in advance for your advice.

15
Ingredients / Dried cranberries with added sugar
« on: April 21, 2018, 01:38:44 PM »
I'm planning of adding 3 ozs. of dried cranberries containing 15 grams of unspecified sugars to 4.5 gallons of a black saison.

How many days should I wait before adding the cranberries to the fermenting wort?

Also, since the amount of additional sugars is a bit more than 1/2 ounce, how long should I expect it to take before the brew reaches final gravity?

Thanks in advance for your replies.

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