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Messages - joe6pack

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All Grain Brewing / Re: Why boother with the iodine test?
« on: May 21, 2012, 10:34:24 PM »
Thanks all for confirming what I was thinking.  I've also noticed the clarity of the mash near the end, but I was never confident I was converting all of the starches.  I've been trying Kai's efficiency analysis spreadsheet, and on this particular brew it said I achieved 90% conversion efficiency, not bad I guess.   I think that even though the liquid is clear, it doesn't mean there aren't starches going into solution and then being converted.  I just want a way of knowing when the mash really was done.

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All Grain Brewing / Why boother with the iodine test?
« on: May 20, 2012, 10:26:45 PM »
The iodine test only tells you if there's free starch in the mash tun, not if you've converted all the available starches in your grist.  On my last brewing session, I checked the gravity of the wort in the mash tun to see how the sugars increase over time.  This is what I read with my refractometer:
     45 min  13.4brix
60 min  13.7
75 min  14.0
90 min 14.3
105 min 14.3
This was a single infusion at 152*, 2.0 qts/lb thickness.  So this tells me my mash was complete at 90 minutes.  I wouldn't know that with the iodine test.  I would have left unconverted starches in the tun at shorter times.  I'll be using the refractometer from now on.  What do you guys think?

3
Yeast and Fermentation / Refermentation in the bottle
« on: October 22, 2011, 03:31:39 PM »
I have a dubbel conditioning at 46*F, and will be bottling next weekend.  I made the 1.030 starter slightly larger volume than mrmalty's recommendation, and saved a half pint when I took it off the stir plate.  I plan on making a small starter with this and pitching with the priming sugar at bottling.  The yeast will have been in the fridge for 5 weeks.  How much of the starter should I pitch?  Has anyone done this?  Is it worth the trouble?  I'm thinking the Belgains have the right idea about pitching fresh yeast at bottling.  Thanks.

4
Beer Travel / Yakima Valley Hop Tours
« on: July 24, 2011, 12:36:39 PM »
Attention Hopheads, my local newspaper ran a story about a self guided tour of Yakima Valley hop country, the link is below if anyone wants to travel, and taste, in the area-

http://seattletimes.nwsource.com/html/outdoors/2015669996_nwwhoptrail21.html


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Ingredients / Re: KilnCoffee Malt
« on: July 17, 2011, 06:50:56 PM »
OK, definitely not in a Dubbel.  Maybe I'll try ¼ pound in a future porter.  Thanks!

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Ingredients / KilnCoffee Malt
« on: July 17, 2011, 11:35:24 AM »
Hi - Has anybody used this malt?  Out of curiosity I bought a pound from NB a while ago, recently was thinking about using some in a Dubbel, not so sure now.  What would you use it in?  Any comments on flavors it might add?  I don't put too much into the "coffee" name.  Thanks!

7
Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: May 11, 2011, 10:25:27 PM »
Martin - Installed LibreOffice, does look a little better, but got the same response as OpenOffice -when I open the existing file, I'd get all these Err:509 fields.  Then I opened a new file, inputed my water info, and saved it as a .xls instead of a .ods, closed and reopened it, and it works great.  I have a few other files that were originally Excel files, saved in the .ods format, no problem with them.  Oh well.
Now I can't wait to brew so I can try Bru'n Water out!  Thanks.

8
Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: May 11, 2011, 10:00:43 AM »
Martin - Thanks for the great software.  I'm exploring it now, I imputed my water report from Ward Labs last night.  When I opened it this morning, on the Sparge Water Acidification Calculator sheet, all the Outputs fields show Err:509.  The Water Adjustment sheet also has Err:509 in all the Desired Water Profile fields and in most of the Water fields below it. I repeated the steps, saved and reopened the file, and it happened again.  Is there something wrong with my copy of OpenOffice Calc?

Win7
OpenOffice 3.3

Thanks!

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