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Messages - ultravista

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1
Robert - thanks for the photos. It makes sense now!

Now I have to figure out how do to this effectively with a glass Big Mouth Bubbler (no port of course).

2
How do you not overfill the keg? I brew batches >5 gallons to accommodate the loss hop absorption, fermenter loss, etc. Unless there is a way to precisely measure the throughput to not overfill.

3
Also, If you are kegging then I assume that you have a CO2 tank.  You can fill the keg with Sanitizer and then push it out with CO2 thus removing nearly all O2. 

How much CO2 is consumed by pushing 5 gallons of sanitzer through the keg?

How do you add keg hops using this method?

4
Adam, thanks for the reply.

I listened to a LOW DO podcast today and it made a lot of sense. The brewers even noticed that hot side aeration affected the color of the mash.

I am modifying my brew day to reduce O2 pickup. For example, dry hopping during active fermentation, with zero hops (hope it works) in the keg.

5
I use a 6.5 gallon glass Big Mouth Bubbler .. no port options.

I'll need to move the beer some other way.

What about adding O2 to the beer prior to pitching yeast? I've been doing this too since day 1. Perhaps during fermentation, yeast are not completely consuming the O2 I intentionally added.

I do notice the pre-O2 beer appears to be lighter in color where the post-ferment is darker.

Are people oxygenating their NEIPAs with pure O2? Should I eliminate this too?

6
Yeast and Fermentation / Re: New starter procedure trial
« on: May 02, 2018, 01:46:12 AM »
S. cerevisiae - what are your thoughts on the shaken starter method now?

7
Big Monk ...

I use a Norther Brewer Big Mouth Bubbler. To delve a little deeper, here is my post boil process.

01) transfer to fermenter through plate chiller
02) oxygenate through a 2 micron stone with bottled O2
03) pitch yeast slurry (saved yeast built w/starter)
04) cap the fermenter and add blow-off  house to container w/sanitized water
05) move to temperature controlled fermenter
06) take gravity sample post fermentation (carefully)
07) transfer to keg w/ Fermtech auto-siphon
08) fill from the bottom-up - no splashing filling hose resting @ the bottom of the keg
09) add 1st dry hop mesh container w/hops (300 micron stainless steel mesh dry hopper)
10) cap and purge w/CO2 - leaving CO2 attached
11) shake the keg to keep the hops moving
12) wait 4-5 days @ ambient temperature
13) add 2nd dry hop mesh container w/hops (300 micron stainless steel mesh dry hopper)
14) cap and purge w/CO2 - leaving CO2 attached
15) shake the keg to keep the hops moving
16) wait 4-5 days
17) refrigerate - leaving both dry hop charges in the keg

I am careful throughout the post fermentation process to limit oxygen ingress. As careful as I can ...

I do not have the means (now) to do a closed transfer w/my current equipment.

My NEIPAs, which are most telling of oxidation, aren't bad. I don't brew bad batches, but they do darken over time. My 5 gallon batches last 4-5 months, I am the only one drinking here :)

So ... I would like to tighten-up the post-fermentation process to further limit O2 pickup. Two things I can think of are:

1) stop shaking the keg
2) naturally carbonate/condition with priming sugar

What other process changes do you recommend?

8
I have been brewing NEIPAs lately, beers that darken in the presence of oxygen, or oxidation.

I do not use CO2 to transfer from fermenter (closed transfer) to keg but do take care to limit O2 pickup by limiting splashing and purging.

The more I read about O2 pickup, I am considering keg conditioning with priming sugar to carbonate while scrubbing O2.

Is it plausible that keg conditioning with priming sugar will scrub O2 left in the beer?

The benefits of keg conditioning may also be beneficial to the hop flavor/aroma while at ambient temperature for a few weeks. My theory that is ...

Since I cannot do a closed transfer, the next best thing (I hope) is keg conditioning to carbonate and scrub oxygen. Purely hypothetical at this point, just an idea.

One thing I will stop doing is shaking the crap out of the keg once I add the dry hops (and purging). I'll shake it a couple of times a day to get the hops moving around. While the keg is always purged, I wonder if this too is not a good idea.

Your thoughts?

9
Beer Recipes / Re: Modern Times Fraxos Recipe Formulation
« on: April 17, 2018, 01:46:54 PM »
I was looking for help w/recipe formulation. I'll start reading through Scott Janish's blog.

10
Beer Recipes / Modern Times Fraxos Recipe Formulation
« on: April 15, 2018, 03:02:11 AM »
Anyone have a chance to taste Fraxos? I bought a 4-pack two weeks ago - it was the best damned NEIPA I ever had. In full disclosure, I am in Nevada, so there's not a surplus of NEIPAs here ...

I would like to build-up a Fraxos recipe based on the details provided on the M.T. website.

ALC. BY VOL: 7.20
IBU: 50
FINAL GRAVITY: 1.016
HOP VARIETALS: CITRA • SIMCOE • CENTENNIAL
MALT VARIETALS: 2 ROW • OATS • RAW WHEAT • CRYSTAL 40
YEAST: LONDON ALE III

For an ABV of 7.2 and FG of 1.016 w/London Ale III, what would the Original Gravity be?

In Beersmith, an OG of 1.075 gives and ABV of 7.3 but estimates the FG to be 1.020 (sweet).

Its odd, when I increase the OG, the FG drops; and conversely, when decrease the OG, the FG increases.

Looking for advice on building this recipe!

Given the information posted for Fraxos, how would you build it?

FRAXOS: http://www.moderntimesbeer.com/beer/fraxos

11
Beer Recipes / Re: Rochefort 6 clone
« on: January 23, 2018, 02:20:51 PM »
https://photos.app.goo.gl/Yxx7uoaTkruTFZT02

I hope you can blow this up enough to read it clearly. It is the daily batch sheet from Rochefort, taken on the day of our visit, 15 October. 2006. Gumar was brewing 6 that day.

Are you able to upload the full-sized image? It will have a larger file size and higher pixel count. It's hard to magnify the smaller pixelated version.

Big Monk - please post what you transcribe.

12
Kegging and Bottling / Re: Saniclean
« on: January 14, 2018, 04:01:39 AM »
whale semen - I bet it's super slippery yet tacky, like Elmer's Glue.

13
I don't open the chest freezer too often, maybe once or twice a month. The walls are somewhat wet and the bottom grows mold. Not sure how that works since it's pretty darned cold down there.

What do we do about the mold?

14
Similar situation here, using an Eva Dry too but it doesn't seem to help.

15
General Homebrew Discussion / Re: Dry hopping in the keg questions ?
« on: October 28, 2017, 04:33:02 PM »
Good to know Denny ;D.

For me, laziness is the sole reason the hops stay in the keg.

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