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Messages - Andor

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1
All Grain Brewing / Re: IPA water profile
« on: May 25, 2018, 01:30:12 PM »
NEIPA is not an IPA. Its a NEIPA.



And that's from the young Denny Conn himself.


On point

2
General Homebrew Discussion / lemon flavor
« on: May 09, 2018, 03:48:21 AM »
Anyone have a good technique for getting a lemon flavor to carry over into a finished beer? Im typically not into beers with added flavors but I had a lemon weiss beer that I liked recently and want to do something similar. I think dropping the ph of the ph with citric or lactic acid will get some of the way there but Id like some actually lemon flavor


3
Yeast and Fermentation / Re: Using harvested yeast
« on: March 30, 2018, 03:52:49 PM »
Another option to harvesting from fermenter is to harvest from the starter. For yesterday's brew I made a liter sns starter late the night before. When it came time to pitch I shook it up to get it as homogenous as possible and  poured 100ml into another starter. (100ml was just a guess, ive never did this before)The second starter was fermenting happily this morning. When I'm ready to brew I'll take the starter out of the refrigerator decant and repeat the process as if it was a new smack pack. Thats the plan anyway

4
General Homebrew Discussion / Re: Adjusting hop alpha acids
« on: March 28, 2018, 08:46:45 PM »
Since I store my hops in the freezer, I also ignore alpha loss calculations. Those alpha loss calculations do seem to be too conservative based on my experience.
Don't the figures for alpha loss assume storage at 0°C?  It would seem a home freezer at 0°F (-18°C) offers a real advantage!
No, the reference is 20C, 68F.

I haven't checked all the references so carefully, but if true and the calculators are based on 20 C, but most brewers are storing the hops at 0 C, then per Arrhenius general rule of thumb where chemical reaction rates double for each 10 C rise, we should expect degradation to occur at approximately 25% (0.5 squared) at 0 C compared with whatever the calc spits out.  This seems to correspond with our experiences pretty well -- I said 1/2 but maybe it really is 1/4 as much loss as "they" say.  I'm pretty busy at the moment (so why the hell am I writing this??) but if I remember I will check more references tonight or this weekend....


Hop storage numbers are 6 month at 20c from what ive seen but beersmith adjusts based on the the actual storage temp and the package. At 20c most hops I've looked at lose at  25% of their aa after 6 moths.  With beer smiths numbers it showed about a loss 3 alpha acid
After 18 months

http://beersmith.com/blog/2008/04/15/brewing-hops-storage-preserving-precious-hops/

5
General Homebrew Discussion / Adjusting hop alpha acids
« on: March 27, 2018, 11:22:43 PM »
I've always just went with what the hops aa's were when I bought them but planning for a brew today I plugged each hop into beersmiths hop tool and it resulted in a pretty big difference in ibus. All hops are 2016 harvest stored in food saver or original package  in freezer. Has the decline in aa's been proven to be accurate given modern storage processes? Beersmith asked hop storage index, temp, and package


What are you guys doing? Adjusting or leaving as is?  I realize either way is a guess, I'm just looking for the best guess

6
Beer Recipes / Re: Rochefort 6 clone
« on: January 21, 2018, 08:55:19 PM »
I believe that's Denny Conn's recipe for Rochefort 8.

I'm not certain if the 6 and the 8 use the same grist but I imagine it's possible.  They might use different yeasts or fiddle with fermentation temperatures or something too.  I'll go look it up in BLAM and see if there's anything in there....

Update: BLAM (Brew Like A Monk) states that the grain bills are about the same for 6, 8, and 10, with extra malt and sugars in the 8 and 10.  The difference, then, is likely a bit less malt and maybe little or no dark candi syrup.  Rochefort 6 is also stated as 20 SRM versus Rochefort 8 having 32 SRM, and 1.072 vs. 1.078, which seems to support this.  So, maybe use the same recipe but aim for the specified OG of 1.072 with no dark candi and 20 SRM and see where that gets you.  If you need to reduce color further to hit 20 SRM, I might take out some of the Carafa, but leave the rest alone.

Good luck.

Thank you good sir.

7
Beer Recipes / Rochefort 6 clone
« on: January 21, 2018, 02:33:28 PM »
Does anyone know anything about this beer? Is it scaled down directly from the 8 or does the recipe vary between the strengths? I found this 8 clone from Herman Holtrop but nothing on rochefort 6.

70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special "B"
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar


8
General Homebrew Discussion / Re: pH meters
« on: November 09, 2017, 02:57:09 AM »
I predominantly want a pH meter for mead making, but also to check the pH for all grain beer.  I have around $100 to spend. Anyone recommend something that is accurate, reliable, durable, little upkeep? I realize you have to soak the probes frequently in storage solution.  Plus, I noticed the milwaukee meter does not correct for temperature about 140 degrees. is that a problem for all grain? Thanks!

No matter what ph meter you get you want to take your reading at room temp for both accuracy and the life of your probe. I got the mw 102 and have have no complaints.

9
General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 12, 2017, 01:03:39 AM »
A well brewed home brew beer is the picture on the puzzle box

10
Yeast and Fermentation / Re: Wyeast 3522 questions
« on: October 05, 2017, 11:27:14 PM »
I've gotten attenuation in the mid 80's very time I've used it.  It's a beast
 
 

11
I couldn't register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn't he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can't get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don't really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

I thought the same thing. It'd be like saying you should use 5× more you pellets in a recipe that calls for wet hops because wet hops weigh more.

12
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 20, 2017, 02:05:01 PM »
I mostly use 34/70 and it pops up about once a year. It's almost like a mix between oxidation and gym sock in flavor and aroma. The last batch with this problem seemed to improve dramatically after a couple of months in the keg. I also seem to be a lot more sensitive to it than most and sometimes pick it up in certain commercial beers that are lagers. The beer did seem to lag more than most but attenuated well.

I wonder if there is variability in the quality of 34/70. I noticed a weird flavor sort of tart/caramel in my last batch I thought was some sort of mild infection. The identical recipe fermented exactly the same a few months ago didn't have the flavor.

13
Ingredients / Re: Polyclar Brewbrite
« on: September 18, 2017, 07:15:07 PM »
I've been really impressed with diy brewbrite. I've been doing what Hoosierbrew suggested above .5 g per gallon pvpp and 1/2 wf tab for 5.5 gallons. My wort has never been clearer leaving the kettle and my beers have also ended cleared in gereral. Not sure id use on every beer style but I think it gives me positive results for lagers. I've noticed my post boil gravity sample has a smoother flavor, less of a typical pre fermentation harshness. I haven't compared batches with and without but for my lagers I am going to continue using it.

14
Kegging and Bottling / Re: New to kegging
« on: September 18, 2017, 02:15:39 PM »
Closed transfer is great for reducing oxygen pickup but it wont do you much good if your serving all foam.

In order to get a good pour you have to balance your system with proper line length. The vol co2 the beer can hold is directly related to the temp its stored at.

https://www.drinktanks.com/wp-content/uploads/2015/02/CARBONATION_CHART_DRINKTANKS.png

Once you find the PSI you need to keep your beer carbed at your kegerator's temp you figure out line length to balance that pressure.

I've found this the standard formula for line length you'll find gives results that are too short. This calculator is pretty good. I cut a few feet off by trial and error and have found a length that works perfectly for my system

http://www.mikesoltys.com/2012/09/17/determining-proper-hose-length-for-your-kegerator/


Also for you first batch I'd definitely use the "set and forget method" for carbing. You set the regulator to the PSI from the cart and leave it until its carbed. There are other methods that gets things done quicker but have risks of over carbonating.

15
Kegging and Bottling / Re: Don't mess around with line cleaner
« on: September 18, 2017, 01:36:20 PM »
What is everyone using for line cleaning? I'm not worried about burning my organs just wondering if anything is preferred. I happened to get five star's LLC but it seems BLC is more popular

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