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 - Joe Sr.

Pages: [1] 2 3 ... 247
1
All Grain Brewing / Re: BIAB spent grain
« on: July 29, 2016, 10:03:00 AM »
I suppose there is no downside, setting aside time and effort.  For me, one of the key benefits of dry yeast is that you can use it with absolutely no prep whatsoever.  Tear it open and sprinkle it on the wort and you're good to go.

As far as botulism, I think the concern is overblown but if you want to be concerned about it I won't tell you not to be.

2
All Grain Brewing / Re: BIAB spent grain
« on: July 28, 2016, 07:36:55 AM »
Dry yeast doesn't need a starter and it can be detrimental to them.  They're processed is such a way that they should have all the reserves they need to get right to work.

For stronger batches, maybe pitch two packs of dry yeast, but they don't need a starter.

3
All Grain Brewing / Re: BIAB spent grain
« on: July 27, 2016, 08:57:56 AM »
I freeze wort from the last runnings of the sparge.  Defrost, boil, pitch yeast, and there's your starter.

I don't believe that a lower gravity starter is a problem.

4
Yeast and Fermentation / Re: Yeast Stored Hot
« on: July 26, 2016, 07:30:53 AM »
I think you need to get a lot hotter than 85 to kill the yeast.

It might not be in the best health, but it should be fine if you build a starter.

5
Yeast and Fermentation / Re: No fermentation after 24 hours.
« on: July 24, 2016, 05:15:29 PM »
Relax.  Rehydrate or don't. It makes little difference with dry yeast.

Buckets are notorious for bad seals that allow gas out so you don't see air lock activity.  But this is not something to worry about.  Buckets are just fine for fermenting.

6
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 24, 2016, 11:09:31 AM »
I rebrewed the wit yesterday.  No calcium chloride and reduced lactic acid.  We'll see how it comes out.

Brewed a CAP,too, and it's the first brew to go into my lagering fridge with temp control.  Cooled over night and pitched this am.  First time for that, too.  Woo hoo!!

7
All Grain Brewing / Re: First lager!
« on: July 24, 2016, 11:07:40 AM »
Next time you mash, drain the last runnings into a freezer bag and store it for future starters.

8
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 18, 2016, 10:25:27 AM »
I did a four gallon boil (or more like 3.5 after absorption in the grain) and topped off in the fermenter.

The additions were calculated for the mash and sparge amounts.

It's weird.  Some of my more critical tasters loved the beer, so it could be a taste threshold thing.

I wish I had more time to brew so I could do some comparison batches.

9
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 18, 2016, 07:37:54 AM »
You shouldn't have significant flavor issues with Briess extracts if you limit the gravity you get out of the extract to about 50 points. That keeps the sodium at reasonable level...assuming that your brewing water has low sodium.

1 ml per gal of 88% lactic is getting up there, but 'most' tasters wouldn't find that objectionable. However, I know that Supertasters might be able to detect it and possibly object to it. I'm a fan of Berliner Weisse, so I'm not one who would object to minor lactic levels. Others might not be as tolerant.

Thanks, Martin.  I'm mashing around 5 lbs minimum and adding the extract late.  I assume that the mash would be improved with the acid addition, but maybe I'm someone who can really taste lactic.

I served a keg of pale ale on Saturday, because I just wasn't sure about the wit. But the pale went quick, and I tapped the wit later.  The keg of wit floated in record time and people loved it, despite my reservations.  Perhaps it's just me...

10
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 10:18:52 AM »
Good question, Joe. I only brewed a couple true partial mash beers before scaling up to AG, and I didn't adjust water back then (90's). But I'd assume that Briess' mineral content is high, sure seems that way. By keeping the mineral additions to a minimum it seems like you did the right thing. It's hard to advise without knowing Briess' exact mineral content.

I believe Martin has studied the mineral content of extract to some degree, or at least the water used for Breiss.

I've never gotten freaky flavors from their extract with un-treated partial mash water.

11
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 09:25:02 AM »
I think the biggest thing is probably the minerals from the extract combined with those added for the water probably add up to the beer being overmineralized. I always used distilled or RO with extract to compensate for the exctract's content.
+1

So how would you handle a partial mash beer? 

Are you mashing with distilled water with no mineral additions?  Or minimal additions but no residual minerals from the base water?

Assume I'm a simpleton.  Please.

12
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 09:15:55 AM »
I think the biggest thing is probably the minerals from the extract combined with those added for the water probably add up to the beer being overmineralized. I always used distilled or RO with extract to compensate for the exctract's content.

That's part of what I've been thinking, as I've never encountered this before with years of partial mash brewing.

Both beers are pretty light, so off flavors will stand out I suppose.

13
Extract/Partial Mash Brewing / Re: Off Flavors from Water Additions
« on: July 15, 2016, 08:59:36 AM »
I'd thought about dosing the water and tasting it.  I may need to do that.

As far as alkalinity, I don't know enough to tell you if it's highly alkaline water.  Reported total alkalinity is 114.

I'll need to taste the wit again tonight, but I think I might have just been paranoid and gotten a nasty yeast bite on the first taste.  Subsequent glasses tasted better, go figure.  There's a lingering bitterness, but I think that's from the bitter orange peel.

There's still something going on with the wheat that I don't really care for, but I may have used too much calcium chloride.  I brewed that before I got a more accurate gram scale.

14
Extract/Partial Mash Brewing / Off Flavors from Water Additions
« on: July 14, 2016, 06:02:08 PM »
I've only just started using Bru'nwater so my experience with water chemistry and additions is limited.

The last two batches I have brewed (a Bavarian wheat and a Belgian wit) I have used the yellow balanced profile and used additions of calcium chloride and lactic acid per the spreadsheet.

Both of these batches have tasted off to me.  It's hard to describe, but the wit has an odd bitterness and a bit of an oddness to the nose.  I thought it was maybe yeast at first (could be, I've only just tapped the keg) but I'm not so sure as it's not a yeast flavor I've gotten before.

Both batches have been partial mashes with pils and wheat supplemented with Breiss pils extract.

The lactic acid is old.  Maybe 10 years?  I have no recollection of where it came from, but it had been unopened until recently.

The wit is supposed to be served on Saturday at a party, but I'm not sure I can serve this beer.

Is it possible to get off flavors from water additions?  The additions were 0.4g of calcium chloride in each the mash and sparge water (2 gals each) and the lactic acid was 2ml in each.  These don't seem like significant amounts.

I recall that Breiss uses water that has high sodium (IIRC) but the beers don't taste salty.

I don't think these are infections.  The wheat beer had a milder off-flavor but no one else seemed to notice it.  I has not gotten worse over time.

Both beers were in different fermenters and different kegs.  I used the same racking can and tubing.

Is it possible to get off flavors like this from water additions?  I assumed these would be improving the beer, but right now I'm regretting doing them.

15
General Homebrew Discussion / Re: Why Do You Homebrew?
« on: July 14, 2016, 08:46:21 AM »
I think we should re-start the argument about sunk costs, opportunity costs, and the intrinsic value of our time.

Pages: [1] 2 3 ... 247