Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Andor

Pages: [1] 2 3 ... 9
1
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.

2
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


3
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.

4
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

5
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
 
 

6
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.

7
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.

8
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.

9
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.

10
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

11
Thanks Andor.  I was being conservative of use of equipment with the live culture, and I'm kinda lazy, but in fact have a very good lab pH meter that has a new electrode.

So I compared the ColorpHast strip reading with the pH meter reading and found that yes, the lower range ColorpHast strips also read ~.3 lower than the actual pH.

Cheers!


Awesome good info. I'm sure that'll help someone else out

12
All Grain Brewing / Re: Pumpkin Lager Questions
« on: September 18, 2017, 01:47:08 AM »
I stir one can of organic pumpkin into my strike water. I use the pumpkin because if I'm calling it a pumpkin beer I feel obligated to include pumpkin. (I don't care for pumpkin spice beers but its one of the few beers my wife asks for). You probably wont have issues with BIAB but I use rice hulls to help keep things from gumming up. I might reduce my pumpkin dose to 1 tsp this year and not tell anyone ;) its really all about the spices anyway

13
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: September 18, 2017, 01:18:01 AM »
Does using campden tablets to remover chlorine/chloramine factor in the SMB dosage rates?

14
http://braukaiser.com/wiki/index.php?title=An_Evaluation_of_the_suitability_of_colorpHast_strips_for_pH_measurements_in_home_brewing

My experience agrees that the read .3 low. I use a ph meter now but used colorphast strips for a long time and found I was always at what bru'n water predicted if I added .3. Just realized you asked about a different range so I can only guess it's the same

15
General Homebrew Discussion / Re: Infection in keg
« on: September 15, 2017, 02:08:45 AM »
Sure. There is no one way valve preventing it. It's not so much flow as much as intermingling

True thanks that makes sense. In the beginning when it was all foam out of the tap I thought it got overcarbed some how so I removed from kegerator for 24 hr and then off gassed. The foam turned out to be nucleation due to a disgusting tap but the 24 hours of warm temps was probably the demise of batch 71.  Lesson learned.

Pages: [1] 2 3 ... 9