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Messages - narcout

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All Grain Brewing / Re: Re: Fauxpils results and discussion
« on: August 10, 2012, 08:02:42 AM »
Quote from: narcout
I find that my pH rises significantly during batch sparging unless I take corrective action (treating the sparge water with phosphoric acid and/or reserving some or all of the dark grains for the sparge).

Narcout, you must be having water with fairly high alkalinity.


I've actually been brewing recently with 100% RO water with the same result. I'm going to start a different thread about this so as not to highjack this one.

Equipment and Software / Northern Brewer Stainless Growler
« on: August 10, 2012, 07:58:13 AM »
It's not the nicest looking stainless growler on the market, but NB says it is double-wall insulated and can keep beer cold for 24 hours.

All Grain Brewing / Re: Fauxpils results and discussion
« on: August 09, 2012, 06:27:43 PM »
although batch sparging probably won't raise your pH too much.

I know others have had a different experience, but I find that my pH rises significantly during batch sparging unless I take corrective action (treating the sparge water with phosphoric acid and/or reserving some or all of the dark grains for the sparge). 

All Grain Brewing / Shift in thought regarding optimal mash pH
« on: August 04, 2012, 03:50:50 PM »
Note: all pH measurements referenced in the below post are room temperature measurements.

In How to Brew, Palmer states that the goal is to hit a mash pH of between 5.4 and 5.8.

However, I've read a lot of posts on this forum where people state their target mash pH is 5.3.  I've also read some posts where it has been posited that a mash pH higher than 5.6 can cause problems - regardless of the style of beer being brewed.

Has there been a recent shift in thought concerning optimal mash pH?

I doubt you'll need a level of precission higher than what you would have access to with a standard measuring spoon set.

I use 10% phosphoric acid to acidy my sparge water, and I find that even when I'm using 100% RO water the amount of acid necessary is around 1/4 of a teaspoon (per 3.7 gallons of sparge water).

The Pub / Re: song title game
« on: July 29, 2012, 07:35:19 PM »
Wish you were here - Pink Floyd

I Wish I was the Moon--Neko Case

Neko Case is fantastic.

General Homebrew Discussion / Re: optimal dry hop temperature?
« on: July 12, 2012, 08:58:03 AM »
In my experience vegetal aromas and flavors are extracted much more noticeably at lower temps.  If I dry hop with american hops at 55 degrees (winter in my cellar), I get up to several weeks of grass/wood before it dissapates.  When I dry hop with the same volumes at 70F, it only typically imparts that character for a few days. 

And yes, you're reading that right... I get chlorophyll notes at the BEGINNING of dry hopping-- not after extended periods of dry hop contact like prevailing opinion tells us.   

I almost always dry hop cold and have never noticed any unwanted vegetal aromas and flavors.  I'll have to try your method on my next IPA and see if I can tell the difference.

All Grain Brewing / Re: Does it matter?
« on: July 11, 2012, 08:52:14 PM »
I've never noticed it to make any difference.  Whichever way is easiest on your system will be fine.

Beer Recipes / Re: Akin to SN Celebration
« on: July 07, 2012, 08:23:02 PM »
How about a color for that crystal?
UK Dark is generally 70-90 SRM.

Yeah, according to the bin at my LHBS, it was 80 SRM.

Beer Recipes / Akin to SN Celebration
« on: July 07, 2012, 01:15:59 PM »
This is a recipe inspired by Sierra Nevada Celebration.  It's not a clone, but it's definitely in the ballpark.

13.25 lbs. American 2-row
1 lb. English dark crystal (75% in mash, 25% added during batch sparge)
.25 lbs. dextrine malt

1 oz. Chinook (11.8%) - 60 minutes
.5 oz. Centennial (12.5%) - 30 minutes
.75 oz. Cascade (6.8%) - 15 minutes
.75 oz. Centennial (12.5%) - 15 minutes
.75 oz. Cascade (6.8%) - 5 minutes
.75 oz. Centennial (12.5%) - 5 minutes
1 oz. Cascade (6.8%) - dry hop

13-15 grams (eyeballed) of rehydrated US-05 pitched at 62 and fermented at 66 for 16 days, crash cooled for 3 days, then kegged with the dry hops

All RO water with 3 grams gypsum and 2 grams calcium chloride added to mash, 1/4 teaspoon of phosphoric acid added to sparge water, 2 grams gypsum and 1 gram calcium chloride added to kettle

Mashed at 150 for 60 minutes

OG: 1.068
FG: 1.013
ABV: 7.19%
IBU: 78
SRM: 11

I tapped the keg last night, and it is fantastic...

Edit: I should add that this is formulated for a 5.7 gallon batch at 74% efficiency.

The Pub / Re: song title game
« on: June 16, 2012, 08:01:18 PM »
Cream Puff War - The Grateful Dead

The Pub / Re: Brew dog sleeping accommodations
« on: June 16, 2012, 07:51:23 PM »
Our dogs are welcome anywhere in the house except for on the bed or in the kitchen during meal times.

I'm just going to go ahead and admit that our dog often sleeps in bed with us (and she's pushing 70 lbs.).

The Pub / Re: Brew dog sleeping accommodations
« on: June 16, 2012, 08:10:21 AM »

Yeast and Fermentation / Wyeast 3864 - Canadian/Belgian Ale
« on: June 15, 2012, 05:43:57 PM »
Is it just me or is this the greatest yeast strain of all time?  I hope they release it again soon; it's been forever...

Equipment and Software / Re: Cleaning and sanitizing airstones
« on: June 15, 2012, 05:41:39 PM »
I boil mine for 10 minutes before each use; never had an issue.  Don't know if the blue aquarium store stones will stand up to that though. 

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