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Messages - JKL

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1
Ingredients / Re: Please help me understand my water additions
« on: June 12, 2015, 02:43:55 PM »
Thanks for the replies. I'm going to brew the Blonde tomorrow and  put the additions in the kettle and see what happens. The use of epsom salt was for the IPA to help add sulphates without adding more calcium. My Mg levels are already pretty low so I didn't think it would hurt?

2
Ingredients / Please help me understand my water additions
« on: June 12, 2015, 07:27:10 AM »
Hi everyone,
Long time brewer but I'm just getting into building water and could use a little help with my water additions. I recently had my water tested and it appears to be very low mineral.
Na=4
Ca=7
Mg=1
CaCO3 (total hardness)=22
SO4=4
Cl=4
HCO3=19
CaCO3(total Alk)=16
According to Bru n water and through experience on my last 2 beers, I am able to hit a mash ph of roughly 5.4-5.5 with only small additions of acid malt.
I have 3 beers that I'll be brewing on the next few weeks that I want to add "salts" to. An American Blonde (yellow balanced), an IPA(pale ale), and a Cream Stout(dark balanced). Building these with Bru n Water, it looks like I can get away with adding different quantities of Gypsum, Calcium Chloride, Epsom Salt, and Baking Soda to the boil.
1.) Am I doing this right? Lol  I just add these flavoring "salts" to the boil kettle? Surely it's more difficult than that? What am I missing?
2.) Using the mineral parameters that Bru n Water states, the lighter beers fall within the Bicarbonate level my water has but what about darker beers? So, I just need to add Baking Soda to the boil?
3.) I've been reading lots on the net and also have Palmer's "Water" book and I suppose Alkalinity and Total Alkalinity are the concepts that I'm having the most trouble understanding? Is it possible for someone to explain this in layman's terms or point me to a source that can? ISO "Water for dummies"

Thanks in advance everyone!
-N.O.D.
 8)

3
Kegging and Bottling / Jockey Box Build / Coldplate Help
« on: March 03, 2014, 02:08:31 PM »
I'm looking to build a 4 handle jockey box but I noticed that the price of cold plates varies quite a bit?  On some beer equipment sites (Chico, Micromatic, kegman...etc) a 4 product coldplate runs around $180? Re beer and soda coldplates the same? I've also seen them on soda sites for as little as $125, then again some of these say pre-mix and post-mix? Post-mix being more expensive? Can someone school me on the difference and help me get the correct one?  Some sites also specify Stainless tubing, do they make these things out of anything else? I was looking at this because it's cheap but just wasnt sure?  http://sodadispenserdepot.com/pics/Coldplate4.htm

Thanks in advance
-JKL

4
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 24, 2014, 11:16:41 AM »
Update:
I shut down the stirplate on Wed and I pulled a gravity sample last night. Not having an O.G.,  I don't think it had  fermented much if at all. I just happened to check the White Labs website and I guess I missed it before but they list optimum temp at 85+? Much higher than anything I've read about Brett C but I threw the stirplate in the heated fermentation chamber set to 85F and wouldn't you know it, the starter had a little krausen this morning?

5
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 22, 2014, 07:47:53 AM »
Update
As of this morning, there is a 1/2" pellicle forming on the outside of the starter. I put the numbers in Yeast Calc and the Jamil calcs are worlds apart from K's? I tend to run Jamils numbers after I had a few batches that came up short using K's in the past?  Albeit shy from lager quantities,I may just decant and run another 5L on top of it next week and call it good? I really need to get this in a fermenter by mid Feb?

6
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 21, 2014, 11:12:05 AM »
Some clarification on brett cell counts from WL vials:

White Labs website gives 50 million cells/mL for Brett cultures, or 1.75 billion cells in one vial (35 mL).

Compare that to 100 billion cells in one vial for sacch strains.

Using yeastcalc.com, you should be able to hit your cell counts with another 4L step. I assumed 10 gal of 1.050 wort, 3.5 billion cells at 95% viability (viability doesn't drop off as quickly with brett).

After 8-10 days, allow the yeast to drop for a week or two before decanting. I've kept this strain around in growlers, and it takes

awhile to drop out.

Oh wow! I read that wrong didn't I? I thought it was 50 Billion? I knew those vials looked short? They were super fresh though? I had my LHBS special order them. Best before 7/6/14. I'm going to push my origibal planned 2/2 brew day back a week. Thanks agai. I will keep yall posted.

DO NOT crash cool or store in the refrigerator. Brett can stay quite viable for long periods (months-years) at room temp, but viability drops off a cliff when cooled. (per Chad Y. and my own experience).

What kind of wort are you pitching into? What do you hope the finished beer will be like? Keep us updated on your progress!

7
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 21, 2014, 11:04:29 AM »
Thanks for the responses. I am noticing some yeast-like substance sticking to the side and bottom of the flask. I wasnt sure if it was break matter yesterday but it looks more yeasty? This is/was to be a 11 gallon batch so if all goes as planned, ill be decanting and stepping this up with another 4 Liters. For obvious reasons, Ill be taking a gravity reading on the starter when I decant. Just surprised, I don't see any CO2 release yet? Different beast, different yeast?

do you have an airlock on your starter? you keep mentioning seeing co2 release and so I am wondering. when making a starter you want as much o2 as possible hence the stir plate. try getting rid of the airlock if you are using one.

No airlock. With sacc. You know its fermenting. Churning, burning,  Co2 bubbles around the edges and of course Krausen.

8
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 21, 2014, 08:51:50 AM »
Thanks for the responses. I am noticing some yeast-like substance sticking to the side and bottom of the flask. I wasnt sure if it was break matter yesterday but it looks more yeasty? This is/was to be a 11 gallon batch so if all goes as planned, ill be decanting and stepping this up with another 4 Liters. For obvious reasons, Ill be taking a gravity reading on the starter when I decant. Just surprised, I don't see any CO2 release yet? Different beast, different yeast?

9
Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 20, 2014, 07:02:14 PM »
The way I understand it is the pitching rates of a Lager? I had actually planned on going bigger? I just didn't think about a 4L starter of 1.040 wort being too much? I thought I had read that there were approx 50M cells in tge vials as opposed to the 100 in the ale and Lager? Hence why I pitched 2? I've read about long lag times with Brettanomyces but I was hoping to get a little kore from some that have done some fermentations. Thanks for the response.

10
Yeast and Fermentation / WL Brett C. Starter questions
« on: January 20, 2014, 06:34:01 PM »
Hi all,
My 1st attempt at a 100% Brett. is not going as planned? I made a 4L starter and pitched 2 vials of White Labs Brett C. Saturday evening. I've had it on a stirplate since and I don't see any signs of fermentation? To be honest, I have no idea what to expect. Should I see Krausen or any sort of CO2 production? I'm tempted to warm it up? Its in a closet at probably 65-70F?  Hindsight I should have made a 1/2 Liter starter and stepped it up but it os what it is at this point? Any thoughts are much appreciated.

11
Yeast and Fermentation / Re: 2 yeast strain advice
« on: June 05, 2013, 05:46:06 AM »
...btw, Denny thats a great idea! I wish i'd thought of that. I could have pitched the 3711 @ room temp and used the fermentation chamber for the 565. Maybe next time? Thx!
-J.K.L.

12
Yeast and Fermentation / Re: 2 yeast strain advice
« on: June 05, 2013, 05:42:33 AM »
I'm not worried about the 565 stalling. I was more looking for a way to get some characteristics from both strains with repeatable results.
-J.K.L.

13
Yeast and Fermentation / Re: 2 yeast strain advice
« on: June 03, 2013, 08:21:22 AM »
You should be fine doing staged pitching, especially if you are looking for most or all of the character to come out of 565.

I pitched a healthy starter of 565 around 4pm yesterday @65F.  I had some nice krausen this morning and kicked the heat to 68F .im going to bump it 4F a day unitil I hit around 1.020.  Reluctantly, I'll have to drop temp to pitch the 3711. I'm building a starter big enough for a 1.050 tonight. I usually get 73-80% out of 565 so it should be almost starting to slow. Hoping the 3711 will bottom out below 1.005.
Thx
-J.K.L.

14
Yeast and Fermentation / Re: 2 yeast strain advice
« on: May 31, 2013, 02:16:51 PM »
I brew Saisons with these 2 yeasts and I just pitch then together. I even put them in a starter together.

Shhh, don't tell anyone about my secret strain  8)

Do you get repeatable results this way? I might have to try that next time? I dont have time to start my 3711 now.
-J.K.L.

15
Yeast and Fermentation / 2 yeast strain advice
« on: May 31, 2013, 12:51:59 PM »
Hey all,
Brewing a 1.060 Saison on Sunday using WLP565 to start and Wyeast 3711 to finish. 1st time using 2 strains and need a little advice. I like the qualities of each strain on their own so want to see how they'll play together. My thought is is to pitch the wlp565 @ 65F and leave it there for a couple days then ramp the temp 3-4F a day till I hit 1.020. After that cool to 70F and pitch my 3711. Good plan or no? I'm also wondering should I build the 3711 starter for a 1.020 wort or a 1.060 wort? Thx in advance!
-J.K.L.

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