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 - sbuller38

Pages: [1]
1
All Grain Brewing / Re: High FG
« on: January 14, 2014, 08:33:58 AM »
Makes sense guys, thanks. Definitely a lot more mental stuff to add into when I'm brewing my next batch.

Mucho gracias

2
All Grain Brewing / Re: High FG
« on: January 13, 2014, 09:36:18 AM »
Yeah, I pretty much ignore the FG estimates the computer programs tell me. It's always high.
- Agreed, I think I will start figuring out a recipe by hand as opposed to the program. I think I'm comfortable enough after 7 batches that I can start developing the recipe by hand instead of using BeerSmith.

.....along with most stated yeast attenuation rates and temp ranges.
- Yha, Yeast... always seems to be a little different

3
All Grain Brewing / Re: High FG
« on: January 13, 2014, 09:34:04 AM »
also 'Official copy of me sheet', are you sending samples for analysis?

No, I print out a sheet for each brew I do, so I can keep track of all gravity readings. I travel back and forth between NYC and Lancaster, PA to brew. It's not ideal but sometimes I have to get my g.f. to send me pics of the sheets to go back over some recipes or gravity readings to see what's going on with the beer.

4
All Grain Brewing / Re: High FG
« on: January 13, 2014, 08:22:18 AM »
I guess I'm a little confused by your question. Sounds like you are saying that the beer continued to ferment at some point in time after which you thought it was done(?), which is very possible especially if you racked it early.

If you had nearly a pound of honey in I would not expect a FG as high as 1.016. OTOH you have a lot of crystal malts going on there so it's hard to say.

As long as it tastes fine I wouldn't worry about it. The yeasts are going to continue to ferment until they reach their attenuation point. It might be possible you have some sort of infection that is driving down the FG even further, but again, as long as it tastes alright that probably isn't a problem.

That's the only thing that I could think of. I just received the official copy of my sheet via text message and I did the equation again... it came out to 6.157% EST ABV., with temperature adjustments. I guess I was just shocked at the readings considering I just racked it after 2 weeks, but I guess those yeasties were still hungry.

Either way, it tastes fine, a nice chocolate feel to it, and I really enjoyed it. Guess I was shocked because I had a Belgian Pale Ale Fermenting right next to it too, and that one came out perfect (in regards to readings).

Thanks for the thoughts.   

5
All Grain Brewing / Re: High FG
« on: January 13, 2014, 07:54:11 AM »

Here's a new one for me. I recently checked the gravity readings of my beer before I kegged it and it gained almost 2 hole percentage points in ABV... it went from about a 4% isn ABV to a 6% ABV. Any thoughts on why this happens?

Opps, I checked my sheet again, and it was supposed to be 5% ABV not 4. So it went up almost 1.14% from last nights math problem. But today when I tried it with the long equation doing (OG-FG)131, it equaled
 5.74%

.75 lbs Caramel/Crystal 80L
.75 Special B
.75 Special Roast
.75 Victory
.80 Honey
.85 Chocolate
6.25 2 row

I have been using a hydrometer for both my OG and FG. We haven't purchased a refractometer yet because we don't have the money for it right now. I also tend to use BeerSmith to help figure out estimated ABVs and the works

OG was supposed to be about 1.054, and I hit that, but my FG was supposed to be 1.016 and I hit a 1.010.

After last nights attempt with a quick ABC calculator, I just tried the long form with the equation (OG - FG)131 and I got 5.74%.

As for the Keg question, those readings occurred before it was even kegged. I haven't had any keg issues.

I'm using a calibrated hydrometer that reads at 60 degrees F. I did do equations but I think the calculator on the internet was the problem. I'm sticking to the long hand method, seems more accurate.

6
All Grain Brewing / High FG
« on: January 12, 2014, 07:53:14 PM »
Here's a new one for me. I recently checked the gravity readings of my beer before I kegged it and it gained almost 2 hole percentage points in ABV... it went from about a 4% isn ABV to a 6% ABV. Any thoughts on why this happens?

7
Homebrew Clubs / Re: Home-brew Club Manhiem/Lancaster, PA?
« on: January 12, 2014, 07:46:55 PM »
Thanks for the information. I'll be sure to check out swashbuckler's. I've been intrigued by them since they're right down the road. I'll also check out the lancaster brewers club, thanks all!

8
Beer Recipes / Re: Recipe Help - Oatmeal stout
« on: January 04, 2014, 11:23:52 AM »
Thanks, that's a lot of good advice, guess I'll be adding a bunch of new materials to my long list of brewing research.

Thanks!!

9
Beer Recipes / Re: Recipe Help - Oatmeal stout
« on: January 02, 2014, 07:43:37 PM »
I have been happy with roughly:
Maris Otter 65%, Flaked Oats 15%
5% each of Chocolate, Roasted, Victory and C90
30-35 IBU Goldings 60 min
5 IBU Goldings 15 min
S-04, WY1968, WLP002

Yha, I'm still learning on how to design recipes... guessing percentages according to styles would be a good idea to figure out

10
Beer Recipes / Re: Recipe Help - Oatmeal stout
« on: January 02, 2014, 07:42:32 PM »
I would love to hear some feedback on a recipe I made... I'm new to creating recipes and I would love to see what someone has to say about a recent one. Sometimes I think I use too many malts/barley combos...

Here it is...

Malt/Barley
- 9 lbs Maris Otter
- 1 lbs 8 oz. Chocolate
- 1 lbs 4 oz. Oats, flaked
- 1 lbs 4 oz. Caramel Malt 80L
- 1 lbs Roasted Barley
- 12 oz. Black Patent
Hops
- 1 oz. East Kent Goldings
Yeast
Dry English Ale WLP007

That's a heck of a lot of roast grains.  You could probably cut the chocolate, roast barley and black malts in half and still have enough roast flavor and color for an oatmeal stout.

Yha, I always feel like I over shoot with grains, but it usually turns out well. Any advice on locating a general guideline of the percentage of grains for styles?

11
Beer Recipes / Recipe Help - Oatmeal stout
« on: January 01, 2014, 01:04:51 PM »
I would love to hear some feedback on a recipe I made... I'm new to creating recipes and I would love to see what someone has to say about a recent one. Sometimes I think I use too many malts/barley combos...

Here it is...

Malt/Barley
- 9 lbs Maris Otter
- 1 lbs 8 oz. Chocolate
- 1 lbs 4 oz. Oats, flaked
- 1 lbs 4 oz. Caramel Malt 80L
- 1 lbs Roasted Barley
- 12 oz. Black Patent
Hops
- 1 oz. East Kent Goldings
Yeast
Dry English Ale WLP007

12
Homebrew Clubs / Home-brew Club Manhiem/Lancaster, PA?
« on: January 01, 2014, 12:42:15 PM »
Is anyone a part of or know of any home-brew clubs in the Lancaster county area near Manheim or Lancaster city??

My girlfriend and I are into brewing and we were thinking of starting a home-brew club or joining one. If anyone has any information, or is from the area, PM me.


Steve


13
Going Pro / Re: Brewing Education
« on: December 30, 2013, 10:43:17 AM »
Would you say the online course was worth the $$$ or was it something that you could probably learn on your own working with a brewery??

14
Kegging and Bottling / Adding Ingredients to Keg/Cask
« on: December 30, 2013, 10:32:22 AM »
A few weeks ago, I had an ESB with Cranberries tapped via a cask engine and my main question is what type of setup do you use when adding ingredients into the keg? We found that the first few draws were very cranberry forward and settled out after a few pours. Mind you, we only let the keg sit for about a week... since we were casking it. I would hypothesize that with more time in the cask the cranberry flavor would spread more, but it was rushed for an event to raise money for needy families. People loved the beer and the 5 gallons was basically gone that night. I just want the added flavor to stay consistent because when I had two of the last six goblets the next day after the event the my girlfriend/assistant brewer and friend told me it wasn't as cranberry flavored as the night before. I still enjoyed it though... just want that flavor popping from beginning til end.

We were curious if anyone had a better result by floating the ingredients with a contraption, or some sort of setup, that allowed the ingredients to spread their flavor throughout the whole cask of beer. We were thinking of adding a capped and empty water bottle and using it as a bobber.

Any thoughts? The next cask will be a Belgian (red) pale ale with pears and cinnamon.

Thanks,

Steve

Pages: [1]