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Messages - dordway29

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1
Does not seem too unusual, most of your fermentation happens within the first day or two. I would still let it sit for a week or so before I would consider moving it.

2
Ingredients / Re: Briess Goes to all 2-Row
« on: January 12, 2015, 03:13:42 PM »
It's no longer on their website but a lot of the specialty malts were made with 6-row. Unless you ask your LHBS or online supplier they often never tell you whether the crystal 40L you're buying is 2-row or 6-row. One the bag it would actually say 2-row Caramel/Crystal 40L or 6-row Caramel/Crystal 40L. Until now the C-20, C-90, blackprinz and a few others were always 6-row.

3
Zymurgy / Re: Tropical session white ipa?
« on: December 28, 2014, 12:31:36 PM »
I don't think that would be a problem. Last spring I brewed something similar (not as much wheat). And I used Amarillo, Calypso and Galaxy. It was a 10 gallon batch with... I want to say 4oz of each at flame out.

4
All Grain Brewing / Re: brewhouse efficiency question
« on: November 26, 2014, 09:19:02 AM »
Your mash efficiency would actually be lower than that 63% because of the sugar contributing 100% extract by mass.

That's true, I must have overlooked the sugar part.

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All Grain Brewing / Re: brewhouse efficiency question
« on: November 24, 2014, 12:46:57 PM »
On average most base malts will give you about 36ppg (points per pound per gallon). Specialty grains vary but tend to be somwhere between 25 and 30ppg. So if you have 15.5lbs of grain the calculation would be 15.5*36=558 then divide by batch volume (5 gallons). 558/5= 111.6. Then multiply by your expected efficiency. 111.6*.70 = 78.12 so your OG should be about 1.078 at 70% efficiency.

To figure out your efficiency for a particular batch you can take your gravity 1.070 and drop the "1.0" so you have just the 70 part. Divide by the result of your total gravity points/volume. (558/5=111.6). So 70/111.6 =0.63 ...so 63% efficiency.

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General Homebrew Discussion / Re: Proud pop with his pale ale
« on: November 13, 2014, 06:12:57 PM »
maybe i just need to give them more time. I have also used 1217 with similar results. Besides the diacetyl it is very clean and it does clear up. I had a pale ale score 42 with that yeast last year at dredhop. At the moment I have 10 gallons of IPA with 1056 in one and wlp090 in the other. 1056 has no detectable diacetyl to me while the wlp 090 is not over powering but definitely present.

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General Homebrew Discussion / Re: Proud pop with his pale ale
« on: November 13, 2014, 05:57:51 PM »
I always get much more diacetyl with san diego than american or cali. Although I am sensitive to it.

8
Kegging and Bottling / Re: Recapping Large Chimay Bottles
« on: October 25, 2014, 03:06:43 PM »
I would recommend the champagne corker. The Italian model usually doesn't fit champagne/Belgian corks.

http://www.northernbrewer.com/shop/champagne-floor-corker.html

At the shop I work at, we rent these out for $6.00 per day. You could check your local home brew shop.

9
Agreed with the above posts. If you add late though, be sure to turn off the heat, stir the extract in thoroughly and then turn the heat back on, to avoid any scorching.

+1  You could also remove enough wort to dissolve your extract and then add that back in.

10
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 23, 2014, 03:53:14 PM »

I guess my concern is how you keep the acetic subtle without making vinegar or nail polish remover.
[/quote]

Brett will stop producing acetic acid once you run out of oxygen. By controlling the oxygen input you can to an extent control the level of acetic acid.

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Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 22, 2014, 03:09:11 PM »
The brett will also produce acetic acid with the oxygen. But hopefully in small amounts. I think if kept in check barrel aged brett beers with a subtle acetic character can be refreshing.

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Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 22, 2014, 02:50:25 PM »
Me and a coworker have our own de Bom cooking. Planning to use the Oud bruin soon.

As for the de Bom, best guess is there is no pedio in the mix. Sacc fermentation takes off meanwhile lacto builds. Eventually becoming too acidic for the saccharomyces so it goes dormant. Dosing with oxygen causes the lacto to go dormant and the brett takes over. Sure it'll be sour in two months but it may need more time to fully develop.

13
Ingredients / Re: Briess Malts
« on: August 16, 2014, 03:20:37 PM »
Check out the Avangard malts. They're a german maltster and is usually around the same cost as briess, sometimes less. And is far superior. LD just recently started carrying them.

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Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 04, 2014, 11:28:25 AM »
I've found that 100% brett beers are a lot cleaner than mixed fermentations. Brett likes to feed on fermentation by-products from saccharomyces. They are fun though, I have one going right now with that same yeast.

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Yeast and Fermentation / Re: Blending Belle Saison with Brett
« on: July 03, 2014, 12:32:17 PM »
I also say do it. It's fun seeing how saccharomyces and brett interact. Are you adding the brett in primary or secondary? And which brett strain? My personal favorite has been the brux trois. In primary it can be very clean with some fruitiness. I often get pineapple. Most likely your attenuation is going to be pretty high so I'd keep that in mind as well.

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