Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - trapae

Pages: [1] 2 3 ... 16
1
General Homebrew Discussion / Re: Fall and winter beers
« on: September 10, 2018, 04:07:32 AM »
 Robust Porter on nitro.

2
 Thanks everyone for their comments. I had an HVAC guy take a look at my connections, check out my set up, and do a bubble test. He helped me out with my flame height/color/output as well.  ( he was over working on my air-conditioning anyway. ).   I bought a cover monoxide monitor as well. Weird— I’ve been brewing for about 10 years and hadn’t really realized the nuances in managing your flame for efficiency and heat, or the whole carbon monoxide problem. So I think  it is a worthwhile topic. Thanks all.

3
 So you get the max BTUs and heat with a smaller blue flame than cranking it on high?  I’m having trouble figuring out how to get the perfectly blue flame. Seems like you’re right, it’s at only 10 to 15% open, but then I thought the heat wouldn’t be enough to get a boil?

4
 I’ve been brewing with a single burner but now I just upgraded to a brew stand with two banjo burners.    I use natural gas, not propane. Never really worried about carbon monoxide, but been doing some reading about it and now with the additional burner, just wondering if it would be a problem. I brew in my garage which is a large three car garage with high ceilings. I usually have all three doors halfway open when I brew. (  but close them after flame out so as to reduce contamination. )
 Do I have any reason to worry?

5
 In a recent post, Martin said pertaining to 88% lactic acid—-“1ml per gallon 88% lactic is no problem at all. Its around 1.5 ml/gal that the 88% lactic will definitely have flavor impacts.”

Are there similar parameters to using 85% phosphoric acid? And if so what are they? And above what level is there a taste impact? And what is the taste?

Thanks!

6
Great,  thanks so much. Having not used bru’n much, confirmation that I’m doing things correctly really helps. Appreciate it.

7
 OK, so I’m using the program correctly? That just seems  like a large amount of acid addition. , I guess it’s because I chose to buy the 10% on accident.

8
 Mash water volume 5.3 gallons, Sparge water volume 4 gallons, post boil volume 6.5 gallons.

9
Round two on trying to adjust my water and get the correct mash pH. It seems like I’ve got something wrong especially with the amount of acid I need to add?
Doing a wit beer:  2row 5lb4oz, white wheat 4lb4oz, flaked oats 1lb.
Existing water:    ca56, mg9, na11, sulfate15, cl2, bicarbonate204, caco2-168,
Mashing profile:  ca80, mg17, na11, sulfate46, cl44— after additions of some calcium chloride and some Epson salts.

Shooting for a mash pH of 5.3?
I have both lactic acid 88% as well as phosphoric acid 10%. I chose to use phosphoric acid in the program (because I read about taste contributions for lactic acid?) but it is saying that I need to add 41.4 ML of phosphoric acid to the sparge and 79.5 ML phosphoric acid to the mash.

 I’ve never done this before but those seem extremely large contributions of acid? Am I doing something wrong?

 Thanks in advance for any help/advice.

10
 That all makes more sense than anything I found on the web. Thank you

11
All Grain Brewing / Lodo, but we oxygenate? Don’t understand
« on: May 07, 2018, 12:32:57 AM »
 I realize that I’m late to the party on this one and I’m probably opening a big can of worms but ........
 How does it make sense to go through all of the lodo steps and then prior to pitching yeast, oxygenate the wort?    Is the oxygen somehow different from 02 introduced during HSA?

12
 Just wondering what people do with their beer lines between kegs if they have to leave them empty for a while?   Are clean mine with BLC then flush them with water. Then I try to get as much water out and leave them till next time but there is always some residual water left because my beer lines are 10 feet and not easily removed.   Then I worry that some Funk has been growing in the residual water and clean and flush again right before I hook up a keg and it is a pain in the butt to do it twice. If I left them full of water or starsan, I’m worried they will freeze because I keep my kegerator pretty cold. Anyone have any brilliant ideas?

13
All Grain Brewing / Re: Flaked barley in IPA/APA?
« on: April 07, 2018, 05:40:05 PM »
 Cool, thanks for the advice. Maybe a little flaked wheat will help. I’ve been doing everything on that list except for letting trub clear prior to transferring to fermenter. I do whirlpool but haven’t been letting it settle afterward.  I’m going to do this on the next batch. Also going to recirculate my mash. Maybe those two things will help also.

14
All Grain Brewing / Flaked barley in IPA/APA?
« on: April 07, 2018, 03:35:26 PM »
Anyone do this for mouthfeel or head retention?  (I’ve been having trouble with retention) If so how much.  I use and like it in porters and stouts but never tried in anything else.  If so, does the mouthfeel make it seem less dry if I’m mashing low?  Just wondering....

15
All Grain Brewing / Re: APA malt bill advice
« on: April 06, 2018, 03:53:08 AM »
I usually use 40 but I’m going to try 60. Thanks

Pages: [1] 2 3 ... 16