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Messages - jwaldner

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46
Ingredients / Re: Impulsive 6-Row Moment
« on: November 14, 2010, 11:07:17 AM »
Tannin is not how I would describe it.

When using six row you have to use more of it. The extract is lower than two row mostly due to higher protein.

CAP is the only beer I use a high percentage of it in. I do like to use 20-30% in cream ales and wheat beers mixed in with Pilsner.

You're right on stepping it up. We had to add an additional 1.75lbs to still hit our target gravity on same recipe we developed with 2-Row.

47
Ingredients / Re: Impulsive 6-Row Moment
« on: November 13, 2010, 01:16:07 PM »
Thanks everyone for your inputs,

With the holidays around the corner my wife and I decided to throw caution into the wind or some 6-Row and make a Christmas beer!

If it doesn't turn out I'll let you know.

Thanks again and cheers!

48
Ingredients / Impulsive 6-Row Moment
« on: November 12, 2010, 07:40:46 AM »
I'm fairly new to all grain brewing and recently I was in my local homebrew shop who sadly was going out of business. In an impulsive moment I bought a 50lb bag of 6-Row malt because it was on-sale and seemed like such a great deal. After having it for a few weeks I just can't seem to find a practical use for this much 6-Row malt.

I've read that this type of malt is manily used when a large amount of adjuncts are used in the mash but I typically don't brew with a large amount of adjuncts. In addition, I've read that it will impart a grainy taste of which I'm not sure what style of beer would this fit and it's supposed to have considerably less of a yield. I've also looked through quite a few recipes and clone recipes and don't even see 6-Row called for at all. Does anyone have any recommendations on how I can use this malt effectively?

Cheers!

49
All Grain Brewing / Re: Removing spent grain from MT, has anyone.....
« on: November 03, 2010, 07:43:14 PM »
That's a great idea but I'm wondering if the 1.5HP is enough to handle that much grain without any issues.

50
Kegging and Bottling / Re: Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 03, 2010, 07:23:29 PM »
Thanks all,

Looks like there's no clear cut decision on this one but a lot of differing opinions and good rationale.

I appreciate the feedback.

51
Kegging and Bottling / Dextrose (Corn Sugar) vs. Malt (DME) for Priming
« on: November 02, 2010, 07:37:43 PM »
I'm trying to make a decision on whether or not to switch from priming with dextrose (corn sugar) or malt (DME). I've used both with success but am thinking I would only like to keep DME on-hand since I use it the most and it's one less thing to have to order. Not to mention it's not always easy to find Dextrose locally in 2-3 lb bags.

What are the pros vs. cons of either and what's your preferred choice?

Thanksand cheers!

52
Yeast and Fermentation / Re: Beer Suffocation???
« on: October 09, 2010, 06:16:31 AM »
Is any part of your fermenter touching the wall? And, how often does your freezer kick on? The placement and treatment of the temp probe is in the best spot? The temp of the air inside the space will fluctuate more readily than the mass of the liquid inside the fermenter.

I'm still suspecting the brew being kept consistently and steadily cooler than what you're used to.

Thanks for the replies. The carboy doesn't touch the wall and the freezer rarely kicks on if at all since my basement stays a pretty constant temp about 66-68F. When I pulled a sample a few days ago the temp of the beer measured what the controller was reading so I think it's keeping pretty steady.

Thanks again

53
Yeast and Fermentation / Re: Beer Suffocation???
« on: October 08, 2010, 07:30:00 PM »
Your beer's almost certainly not suffocating.  How are you measuring your temperature.  Maybe it's just the fact that you're now controlling your temps (meaning you're now correctly fermenting cooler) that's making the yeast seem sluggish to you.  The cooler the temps, the more "sluggish" your fermentation could appear.  Also, depending on how you're measuring/regulating the temps in the freezer, maybe things are way cooler than you think.

Thanks for the reply. I'm using a two stage temperature controller to manage/monitor the temp. I tape the temperature probe to the outside of the carboy and then wrap a fermwrap around the carboy and plug in both the fermwrap and chest freezer in. I've fermented both beers at 68F with a 2F differential.

Before I used the chest freezer, I controlled my temps with a round refrigerated "wine cooler." The only difference was the neck of the carboy stuck above the rim and I fasioned a piece of plexi-glass for a top with a hole cut out for the neck of the carboy to stick out. It works quite well and I still use it but wanted more fermentation space and couldn't find a cheap wine cooler anywhere.

I'm pretty confident the temps are correct, but the chest freezer is the only item I've changed in my process with the exception of some new better bottles which I have used before so I thought it would be a point of focus until I could rule it out.

Thanks

54
Yeast and Fermentation / Beer Suffocation???
« on: October 08, 2010, 03:17:08 PM »
I'm not sure if this an actual fermentation problem or not and can't quite put my finger on it but I thought I would post it here to see if anyone else has experienced something similar.

I recently bought two chest freezers, one to use to control my fermentation temps and put a carboy in and the other to use as my keggerator/fermenter. I have never fermented in an enclosed space but two beers I recently made just did not turn out as expected and I have made these with the same process before with the exception of fermenting in the chest freezers.

One was an APA that the yeast just did not seem to get going on and lagged quite a bit and then developed some infection after several attempts to get it going. It had to be dumped. The other is a smoked porter I'm currently fermenting but the yeast also seems to be acting very sluggish and the porter is developing a slightly sour taste.

Again, my process hasn't changed at all with the exception of using the chest freezers for fermentation control. I'm really reaching here but is it possible that the enclosed fermentation and trapped CO2 could affect the performance/health of my yeast causing these issues?

Thanks and Cheers!

55
Yeast and Fermentation / Re: WL American Ale Blend WL060
« on: September 30, 2010, 07:50:46 AM »
I have used this yeast in the past with some success but just recently I had a terrible time with it. We made an APA, OG 1.063, pitched a 1550ml starter, set temp to 68F and waited, and waited and waited. After three days there wasn't a bit of activity so I went down to the homebrew store and bought another vile of WLP060 and tossed it on top. We waited another couple of days and there was still no activity so we decided to raise the temp a few days, roust the yeast and wait again. After a couple more days there was still no activity so we raised the temp just slightly again. We even checked the gravity once during this time thinking perhaps it did its thing so quick it was done but it was only down to 1.055.

Finally we decided to buy a packet of US-Safale 05 and pitch that to see if we cold save the Frankenstin beer. It's been fermenting now for a few days without any issues. We're not sure if this will even be drinkable at this point and are now considering this an experimental beer, triple yeasted!  I know I will not be using this strain again.

Cheers!

56
VA programs are legislated.  The AHA cannot initiate a bill.  For that you or someone has to work with your reps in Washington to submit a bill.  The BA/AHA can supply information and such, and put out a rally call when appropriate, but you need to get it started

Understand that, but it's not necessarily a bill that needs to be initiated. The brewing schools just need to work with the VA to submit their applications so they can be approved to accept VA benefits. The governing comittee just needs to work with the schools to try and convince them this is a worthy cause and will not only benefit veterans but also benefit their instituitions while furthering the art and science of brewing.

57
Yes, UC Davis is an approved program. However, it is only for veterans under the rehabilitation program. If your a vet that's not undergoing rehabilitation unfortunately you're not eligible.

I also ran across what you quoted regarding non Institute of Higher Learning (IHL) training but according to the VA who I've contacted there are no approved brewers programs and thus no tuition assitance available.

58
I would like to see the governing committee push the brewing schools and instituitions into accepting VA benefits for training!

I can't believe I can use my benefits to become a cosmotologist but not for technical training in brewing.

Who's in for an all-grain facial?!  :D
I've asked a friend to look into this.  Do you have a reference to a document that denies this?

We would need someone to push for this, similar to the committees/people working with legislation on making home-brewing legal in a state.

A vet on the GC
Fred

Thanks,

There is no one central document but if you go to the following website (http://www.gibill.va.gov/resources/education-resources/find-a-school.html) and check only the schools that are listed are approved for attendance. I've personaly correspnded with the VA and associated schoolds and received the following responses:

UC Davis - Only for vets undergoing vocational rehabilitation; (Frankly this makes little sense to me)
Siebel - Not approved and they do not want to pursue approval according to their POC
American Brewers Guild - Not approved and they do not want to pursue approval according to their POC
MBAA - Not approved with the VA

59
I would like to see the governing committee push the brewing schools and instituitions into accepting VA benefits for training!

I can't believe I can use my benefits to become a cosmotologist but not for technical training in brewing.

Who's in for an all-grain facial?!  :D

60
Equipment and Software / Re: Thermometer discrepancies
« on: September 20, 2010, 07:27:19 PM »
I'm having the same issue currently with three of my thermomenters. I did the ice methond I pulled off of BYO:  http://www.byo.com/component/resource/article/1995-calibrating-equipment-techniques

I found that it does seem to work with two of my thermometers but a CDN thermometer I have seems only to be accurate at a warmer temps, above 45F. When the other two are reading about 32-33F the CDN thermometer reads 4-5 degrees less. This method seems to work you just have to watch it a bit though and make sure there's no inconsistencies when the temperature ranges change.

Cheers

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