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Messages - rabeb25

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1
Equipment and Software / Re: Grain Storage
« on: July 09, 2014, 06:36:26 AM »
Vittles vaults here as well.

2
Homebrew Clubs / Re: Minneapolis Area Home Brew Clubs
« on: April 24, 2014, 11:05:13 AM »
We are in Monticello (35 minutes NW of the cities) and have a meeting on the 5th at 6:30pm. If you are interested I can tell you where.
Cheers!

3
General Homebrew Discussion / Re: SRM question
« on: April 23, 2014, 10:13:58 AM »
Roger that will do. Thanks

4
General Homebrew Discussion / Re: SRM question
« on: April 23, 2014, 08:55:14 AM »
Ok, let me pose it like then...

Judging by the two beers sitting next to each other in the same light.. what do you feel is the SRM difference between them? 1? less?

5
General Homebrew Discussion / SRM question
« on: April 23, 2014, 08:13:56 AM »
The beer picture thread got me thinking about SRM, What do you think the SRM's of these two beers are?


Beersmith lists the left at 8.7, what do you think the one on the right is? Mid 7?

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 23, 2014, 07:34:39 AM »
SNPA like Pale ale


7
Equipment and Software / Re: Filters - Who does it and what's best
« on: April 22, 2014, 05:58:26 AM »
Yea, its not really a debate one is pre-fermentation and one is post, though I do prefer whirlfloc.

8
Equipment and Software / Re: Filters - Who does it and what's best
« on: April 21, 2014, 11:08:35 AM »
Ok then let me ask you this..
 Are you adding as you rack to keg(from fermentation temperature)? Or are you adding when the keg has been sitting in the fridge for a day or 2?

My guess is you are filtering the trub with the gelatin, but the beer is not cold enough to bring out the chill haze before the gelatin drops.

9
Equipment and Software / Re: Filters - Who does it and what's best
« on: April 21, 2014, 10:55:20 AM »
Maybe we should review your gelatin process. Because I get brilliantly clear beers using gelatin.



Picture of a fermenter~5 gallons


My process is as follows:
Cool beer to 32-33f let rest a day or 2. (I do this in the fermenter)
Prepare gelatin: I use 1-2 tsp dissolved in 1 cup of water. I let that sit on the counter top for 30-45 minutes, you should not see any gelatin granules anymore. Heat in microwave until mixture gets to 170.  Then I stir for a little bit to make sure everything is homogeneous. Add to beer, stir gently, and do not disturb trub at the bottom. Pull sample 2-3 days alter to confirm clarity, rack to keg, carbonate.

I have had bad luck with all other filtering means...

Good luck

10
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 02:04:23 PM »
Hah, while I absolutely understand where you are coming from being results driven, I do enjoy the science part of it too :)

Well wouldn't the maximum be defined as the current o2 concentration on the planet? You can't get more than that without using pure 02, correct?

11
All Grain Brewing / Re: Mash efficiency survey
« on: April 18, 2014, 01:56:52 PM »
Since you are in MN, where abouts? What water are you using? I saw bad efficiency from using tap water in the NW cities(not to mention other issues).

12
All Grain Brewing / Re: Mash Sparge Combo
« on: April 18, 2014, 01:53:09 PM »
Since I have a 2 vessel setup, I have played around with no sparge configurations, and see my best efficiency from mashing all the water at once. My old mash went like this:

mash with 1.75qts/lb, mash out, added water to my preboil volume(7.8 gal). Recirc 10 min, pump to kettle. Average 62% eff, malt conditioned crushed with a .22 gap.

New mash goes like this:

mash with full water volume(we'll say 9 gallons with grain loss), mash out, pump to bk
Average 70% eff, exact same procedure/crush


13
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 01:46:46 PM »
But isn't normal o2(aeration with a mix stir, etc) max 8ppm?

14
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 10:50:35 AM »
I read I can't remember where, that lagers require an optimal concentration that only pure o2 can provide.

15
All Grain Brewing / Re: First time doing a true lager
« on: April 17, 2014, 09:16:40 AM »
Pitch a lot of yeast, what Mrmalty or another calculator says. I pitch lower than fermentation temp and let it rise to the 48-50F target and maintain that. When 1-2 Plato above final, I do the D-rest, then if the sample is free of diacetyl, crash it to lagering temperature, -1C.

With big pitches, nutrients in the boil, and plenty of O2 I am crashing at about day 7 or before for a 1.050 + lager.

I concur my lagers follow close to that timeline as well.

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