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Messages - quattlebaum

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1
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 12:45:04 AM »
I do enjoy the west yourkshire however perhaps the obvious wy1098 ( British ale) strain is my go to for English pales. It's really balanced and not fruity at all. Try the 1098 you want be disappointed

2
The Pub / Re: this morning
« on: August 24, 2015, 06:24:53 AM »

Wow! Has something changed in Idaho Falls? I went to middle school there in the late 50's. Can't remember any tourist attractions there except for Simplot, potatoes, lava, and of course the Falls. Don't remember beer at all. Maybe that's because the 60's got in the way.

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[/quote]

IF has grown ALOT! plus it's the last big stop before yellowstone and this year has been crazy with traffic in the parks. All the Utahans think this is there back yard ( no offense i would want to get out of that city also) and the traffic on the rivers have been insane.  there are 2 microbreweries in town and a few bottle shops also. 

3
The Pub / Re: this morning
« on: August 23, 2015, 06:48:49 PM »
Yep woke up to 38F in Idaho Falls this AM:) love it! it thins the tourists out. Headed back to my home state WinterHaven Florida next weekend it will definitely be a change in weather. I hear the beer scene has changed quite a bit down south. 

4
Beer Recipes / Re: Franziskaner all grain recipe
« on: August 10, 2015, 05:57:35 PM »
Well i do enjoy a good Weissbier and believe it's all about the process. Mine is 1.046 to 1.048OG, 1.009 FG. 60% white wheat, 40% German pils ( bestmalz for both) single infusion mash at 145F for 75min. 100%RO water and mash PH low 5ish use lactic to get ya there. boil 90min. 60 min Hallertauer for around 12 IBUs. Wyeast 3068 Ferm at 62F. Pitch per one of the online yeast calculators.  i like mine nice and crisp/refreshing. Final beer PH for me..... i like around 4 or 4.1 at room temp adds a very subtle tartness.

5
Ingredients / Re: Pete Brown on Maris Otter
« on: August 10, 2015, 02:38:00 PM »
Nice read. Thank you.

6
General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 09, 2015, 08:32:05 AM »
i am on day 5 now of the exact same process except with  L. buchneri/wyeast 5535.  i used 100%RO and mash PH at 5.4 room temp then added 88% lactic till reached 4.8PH then boiled 15min racked to carboy while flushing with co2 and have been keeping temp at 100 to 110F. i just kept adding acid and checking but got lazy and just left it at 4.8PH. It dropped to 4.1PH in 12hrs.It has only dropped to 3.67PH currently and i am becoming impatient:)  mine was 6 gallons of wort and hell  i added  5 ML to get it to 4.8. 

7
Beer Recipes / Re: Kolsch Guidance
« on: August 08, 2015, 02:48:07 PM »
I can't believe I have never brewed this style!  Thank you for the feedback/guidance. I called it my twisted kolsch.  I really dig the mandarina Bavaria hop in this. It reminds me of my childhood afternoons hanging out in Florida gorging on tangerines ruining my dinner. It's a subtle tangerine/citrus character. Color didn't turn out to dark either with 70% kolsch malt and 30% bestmatz pils.  100% RO water. OG 1.048 FG 1.009. No sparge 90 min boil. Hersbrucker 4.3aa at 60min for 18.9 Ibu, mandarina Bavaria 7.3aa at 15 min for 4.2ibus and mandarina Bavaria 7.3aa 10 min whirlpool for 2 ibus. Wyeast 2565 at 60F. Boil PH 5.4 room temp. Finished beer PH 4.1 room temp, lower than I expected fro, this strain but nice. Still a bit young brewed 7/11 but I couldn't help myself. Sorry about condensation its pretty clear


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8
Yeast and Fermentation / Lactobacillus Starter?
« on: August 02, 2015, 03:27:24 PM »
i know this has been asked many of times but do i make a starter with Lacto just like i do with Saccharomyces?

9
Yeast and Fermentation / Re: Lacto suggestions?
« on: July 30, 2015, 07:47:24 PM »
thanks i will post another thread soon to maybe insure my process is ok. i am soooo green with this style. feels like i am learning to brew all over again:)

10
Yeast and Fermentation / Lacto suggestions?
« on: July 30, 2015, 05:48:52 PM »
Well going to adventure down the sour/fruit road. going to follow a clone of funkwerks raspberry provincial and going to kettle sour. Any suggestions of lactobacillus strains. Thinking wyeast 5335. Not to get into process details but i will kettle sour to taste/3.2 to 3.4 PH and will be pushing the upper end of the temp 95F suggestion for that strain. Could it handle a higher  temp 110F?

11
Yeast and Fermentation / Re: Re-using yeast
« on: July 20, 2015, 07:35:50 PM »

If you don't plan to use the same yeast more than once every couple of months, is the best plan to just purchase new yeast?

In my humble opinion, a brewer is better off purchasing new yeast if he/she is not cycling through each of his/her crops at least once every six weeks.

Quote
Or can you store the saved yeast in the mason jars for more than a month and then make a starter from it?

I know that they are popular with home brewers for some reason, but Mason jars are not the best storage container in which to store yeast.  Yeast need to be able to off-gas in storage. I have found that the best storage container for home brew-size crops is a 500ml Erlenmeyer flask with a  No. 7 stopper, and a 3-piece airlock filled with sanitizer just above the holes on the piston (the part that moves up and down).   A case of 6 Corning 4980-500 500ml Erlenmeyer flasks can currently be had $24.68 with free shipping on orders of $35 or more from Amazon. Corning glassware will last a home brewer a life time if not abused.  I have two 4980-500 500ml Erlenmeyer flasks that are over 20 years old.

www.amazon.com/Corning-4980-500-Pyrex-Graduated-Erlenmeyer/dp/B001424QKS/ref=sr_1_1?ie=UTF8&qid=1437436114&sr=8-1&keywords=corning+4980-500


I bought some of the plastic lids for my masons and they allow a bit of off gassing compared to the metal ones. I know it's not that perfect but this was some of my local brewery's yeast (blend of BSI-1 and BSI-840) which was VERY active and I could hear it hissing. Maybe I am asking for trouble:) but these masons are pretty darn thick.


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12
Equipment and Software / Grain Mill Stand
« on: July 18, 2015, 07:23:14 AM »
Hell nothing fancy for sure but I just bought a section of shelving and cut it up to make this. Adjustable shelves and a Tupperware lid helped keep the bucket really close to the bottom of the grain mill. Dust is still an issue but just blow it off every now and then. Static seems to be a challenge every now and then and a bit of dust likes to stick to the bottom shelf but I just sweep it off into bucket.


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13
Equipment and Software / Re: Bucket Hopper
« on: July 14, 2015, 05:56:21 PM »

How could you tell the hardware is cadmium?

I tasted it. I called them earlier and they said they are not SS. Unless I misunderstood the rep., I believe he said cad. coated.
Either way, they aren't SS.






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14
Ingredients / Re: Flaked oats in IPA
« on: July 09, 2015, 06:34:54 PM »
i must say this is a remarkable IPA and i used 10% flaked oats. i agree with Liam its great in that northeast/Vermont type IPA and a must for using the conan (Giga Vermont IPA strain) . This was a clone out of one of the mags it is Delicious!
Recipe: Riverwards IPA
Brewer: Quattlebaum
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.42 gal
Post Boil Volume: 4.42 gal
Batch Size (fermenter): 3.75 gal   
Bottling Volume: 3.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.8 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs 10.4 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.7 %       
13.5 oz               Oats, Flaked (Briess) (1.4 SRM)          Grain         2        10.1 %       
13.5 oz               White Wheat Malt (2.4 SRM)               Grain         3        10.1 %       
0.20 oz               Columbus (Tomahawk) [15.20 %] - First Wo Hop           4        15.3 IBUs     
0.94 oz               Amarillo Gold [8.00 %] - Boil 5.0 min    Hop           5        6.9 IBUs     
0.94 oz               Citra [14.50 %] - Boil 5.0 min           Hop           6        12.4 IBUs     
1.00 oz               Amarillo Gold [8.00 %] - Steep/Whirlpool Hop           7        14.1 IBUs     
0.75 oz               Citra [14.50 %] - Steep/Whirlpool  30.0  Hop           8        19.1 IBUs     
1.0 pkg               Vermont IPA (GigaYeast #Gy054)           Yeast         9        -             
1.50 oz               Amarillo Gold [8.00 %] - Dry Hop 5.0 Day Hop           10       0.0 IBUs     
1.50 oz               Citra [14.50 %] - Dry Hop 5.0 Days       Hop           11       0.0 IBUs     
0.50 oz               Simcoe [12.20 %] - Dry Hop 5.0 Days      Hop           12       0.0 IBUs     


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 8 lbs 5.5 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.65 gal of water at 162.1 F        150.0 F       60 min       

Sparge: Fly sparge with 2.77 gal water at 168.0 F
Notes:
------
chill to 190F then do WP x 30min

15
All Grain Brewing / Re: mash pH increase
« on: July 09, 2015, 06:12:55 PM »
Back in the day i did do a tedious 10min PH sample over a 90 min mash schedule of 100% pils with 100%RO and the PH seemed to stabilize for me at the 20min sample. over that 90min duration i hardly noticed any change in elevation in PH maybe .04 of a point. so it was irrelevant for me. I am sure there are many variables such as grist, minerals and what not but i didnt feel like splitting hairs:) currently i just take a sample at 15min mark so i have the time to adjust if needed. hope this helps.

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