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Messages - jekeane

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Ingredients / Re: Are my BSG Amarillo hops old?
« on: October 11, 2017, 07:16:10 PM »
Was it a sealed factory package?  If so those should be nitrogen flushed and will last a couple of years if if stored in a freezer unopened and the bag integrity holds up.  My guess is there was a break in the bag seal issue.

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All Grain Brewing / Re: Brewing Salts in Boil
« on: October 11, 2017, 04:07:35 PM »
Martin,
My concern/question is based more on the process and making sure I am adding salts in the most effective way.  (This system is new to me).I am filling my 20 gallon HLT with 20 gallons of my local tap water, treating it with a Camden tablet and then using about 1/2(ish) of that water to mash. I am using BeerSmith as my brew software and have selected the checkbox that allows you to split your water amounts almost equally in half so that I can keep the herms coil submerged in water until I sparge. The mash water is treated prior to the grain going in. I am then using the remainder of the water in the HLT to fly sparge. I am not treating it previous to it entering the MT because it is more water than I need. I am using all of the 20 gallons until my boil volume hits my mark and then discarding the remainder. This is where my question/confusion comes in as far as treating the water in the kettle. It seems like the best way to treat it is to add my “sparge” salts to the kettle as that would be the correct amount of water. My old system was a cooler and BK where each round of water was treated before touching the grains but I am not seeing a way to do that with this new system. I am open to any suggestions!!  Thanks!!


Sent from my iPhone using Tapatalk

I do exactly what you are doing for the same reasons.  My sparge water is 11g to keep my coil submerged but I only use 5 or so of it while fly sparging.  I treat water in the mash tun for my mash.  I add acid only to my sparge water in the HLT using the 11g total volume on the sparge sheet in Brun. and Then i add my "sparge" salts to the boil kettle while filling it. 

When you add the salts likely doesn't matter much although as martin mentioned above they can help form your hot break so it seems to me adding them pre boil is the way to go.

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All Grain Brewing / Re: Brewing Salts in Boil
« on: October 11, 2017, 12:28:52 PM »
I have the same setup I add my sparge / boil salts when there is enough wort in the kettle to make sure they dissolve and don't stick to the bottom of the kettle.

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All Grain Brewing / Re: Pumpkin Lager Questions
« on: October 11, 2017, 12:18:48 PM »
As others mentioned if you are looking for a pumpkin flavor and not a pumpkin pie flavor then consider smoking or heavily roasting the pumpkin.  I would add it at all 3 phases if I were trying to get actual pumpkin flavor, although I would consider amounts carefully if I were smoking the pumpkin. 

If you are looking for the pumpkin pie spice flavor route I would forgo the pumpkin all together.  I brewed the Oktoberfest from last years AHA big brew day in the spring and thought to myself it would make a good base for a pumpkin pie type beer which my wife requests every year.  I didn't have time to brew another lager so I used that recipe and fermented with US-05 at 64°  Side by side the malt complexity was very similar so I would recommend that recipe.  I add 3/4 tsp Cinnamon and Nutmeg 1/2 tsp ginger 1/4 tsp clove at flameout for a pronounced spice  I also add the same ratio to a mason jar with 4oz of vodka to make a tincture that I can adjust with.

Spices need to be fresh, if they don't smell strongly when you open the container they should be replaced.

Klang Freudenfest Oktoberfest Lager – https://www.homebrewersassociation.org/homebrew-recipe/klang-freudenfest-oktoberfest-grain/  I added .25# of flaked barley to the pumpkin version to mimic some of the body thought to be given by pumpkin in the mash.

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General Homebrew Discussion / Re: It's Official
« on: October 11, 2017, 11:40:37 AM »
I feel like the LODO arguments were everywhere. 

It was a topic that for some reason a lot of people couldn't just walk away from.  I read some of the early stuff and couldn't wrap my mind around the processes and how they were going to change my setup. So I jus moved along.

Most of the LODO proponents admitted to their original paper being off-putting in tone and I think they tried to address that.  It seemed to me that the "Relax don't worry" detractors grew ever more zealous in their dislike for LODO though.

People have lot's of opinions and unfortunately we generally hold to them with clenched fist.   

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Thanks, I know I had seen this before but couldn't recall the location.  I tend to read it the way that you do.  It seems in Florida that are also some stipulations around charity or non profit events or at least that is what I have been told in regard to an event our home brew club had.

I do wonder how much people actually pay attention to what the law actually says verses what they have heard it says.

7
My kids school is having a fundraiser to send teachers to a training conference of some sort.  They are looking for gift basket donations for a silent auction and I was considering offering up one of the following as a auction basket:

A learn to brew type session where they could keep the beer they made.

or

A case of a style of their choosing that I would brew for them.

This is what I guess would be a ticketed event.  Tickets cover a dinner with and proceed left over along with the silent auction proceeds going to the school.  I would receive no money from either of these things and the event is for a non profit.  I however know the laws are tricky and seemingly designed that way.

I live in Florida.

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Yeast and Fermentation / Re: lager yeast - 830 and 940 - pretty close?
« on: September 20, 2017, 10:57:05 PM »
I use 940 almost exclusively, not because I dislike anything about 830, 833 etc but because it handles all american, International, and german styles quite well.  I have done a few side by sides with 940 and 830 and the differences are quite minor in my experience and I prefer 940 outright in my Vienna and Schwarzbier.

I have medaled with German Pilsners, Vienna / International Amber, and Schwarz this year all using 940.

They are both very good strains I would give 940 a try before dismissing it.

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