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Messages - narcout

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511
Kegging and Bottling / Re: 80% CO2, 20% N2 - possible, yeah?
« on: January 13, 2016, 04:25:41 PM »
I think the issue with using regular beer gas is that it's 75% nitrogen and 25% CO2.  AmandaK is looking for 20% nitrogen and 80% CO2.

512
Once you add the water back, you only have residual buffers from interstitial spaces and absorbed into the husks (maybe some adsorption too) to mitigate the pH change from the new sparge water (also why a lot of people sparge with RO).

I've found that even when I batch sparge with distilled water, the pH will rise slightly. 

Recently, I step mashed two lagers using hot water infusions and the step caused the pH to rise from 5.37 to 5.45 on the amber and 5.37 to 5.48 on the dunkel.  On the dunkel, I also measured the pH during the sparge, and it was at 5.55.

I think those values are low enough that tannin extraction won't be an issue, but I've only had a small taste of the amber, and the dunkel is still fermenting.

I used to mitigate this by adding a small dose of 10% phosphoric acid to the sparge water - something I might start doing again. 

513
Equipment and Software / Re: Vacuum Sealer
« on: January 11, 2016, 08:55:30 PM »
You might be able to get a really good deal if you wait until right after Xmas.

Good call. It's on sale for $59.99 right now. 

I just bought one.

Edit: Man, this thing is awesome.  I wish I had more stuff around the house that needed to be vacuumed sealed.

514
General Homebrew Discussion / Re: 2015 Hop crop
« on: January 11, 2016, 03:04:11 PM »
just buy from yakimavalleyhops.com...

Thank you for posting this.  I did not know about that place, but I just ordered a pound of 2015 EKG, a pound of 2014 Styrian Goldings, and a half pound of 2015 Saaz.

I guess I need to buy that vacuum sealer now.

515
Looking at the product in the link, do you guys see any drawbacks or issues with the quality of some of the products within the system?

I think 4 feet of beverage tubing will be too short to properly balance your system; it depends on your serving pressure.  It's an easy fix with some additional tubing though.

-would anyone suggest I go with the faucet adapter kit instead? http://www.homebrewing.org/25-Gallon-Ball-Lock-Keg-System-w-Faucet-Adapter-New-AIH-Keg-2_p_5984.html

I've never understood how you can balance a draft system with one of those things. 

516
The Pub / NB Forum
« on: January 10, 2016, 11:58:14 AM »
What did they do over there?  The new format is crazy.

Also, I cannot see any of my posts prior to 2013, did they not carry them over?

There were some good posts there by people who have since passed away.  I kind of thought they would live on forever. 

517
The Pub / Re: Brewery upgrade
« on: January 10, 2016, 08:48:32 AM »
Looks like it has a catwalk.   ;)

Nice - I remember.

518
General Homebrew Discussion / Re: Experimental Brewing Episode 5
« on: January 10, 2016, 08:18:51 AM »
Going to try sous vide eggs in my mash next brewday :)

Yeah, I was thinking about that too.

I can't believe Denny has never heard Motorhead.


519
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 09, 2016, 03:05:54 PM »
Thanks.


No Decoctions, I step mash.

Brewer: The Beerery
Asst Brewer:
Style: Oktoberfest/Marzen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 8.26 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 6.00 gal
Estimated OG: 1.053 SG
Estimated Color: 7.8 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 70.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8 lbs 10.5 oz         Vienna Malt (3.5 SRM)                    Grain         1        64.0 %       
3 lbs 3.9 oz          Munich Malt (Hoepfner) (9.0 SRM)         Grain         2        24.0 %       
1 lbs 1.3 oz          Chit malt (1.7 SRM)                 Grain         3        8.0 %         
8.7 oz                Melanoidin (20.0 SRM)         Grain         4        4.0 %         
0.65 oz               Hallertau Magnum [12.20 %] - Boil 60.0 m Hop           5        25.0 IBUs     
2.0 pkg               German Lager (White Labs #WLP830)  Yeast         6        -             


Mash Schedule: Schells
Total Grain Weight: 13 lbs 8.5 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 10.38 gal of water at 152.0 F       145.0 F       30 min       
Saccharification  Heat to 158.0 F over 10 min             158.0 F       30 min       
Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       


Prost!

I just tapped a keg of this beer, and it is damn tasty. 

I don't know if it's the chit or the step mash or what, but it pours with a really dense head; the flavor is grainy and malty; and the finish is really dry (maybe too dry) despite having an FG of 1.012.

520
All Grain Brewing / Re: pH measurements from last night
« on: January 09, 2016, 10:56:49 AM »
I guess a little lower pre and post boil ph wouldn't hurt but seems to be in range.

I've been experimenting with using 10% phosphoric acid to lower the pre-boil pH, trying to get a feel for how much it takes to hit a given target.  I need to do some more research on what exactly that target should be.

It makes sense that the infusion of distilled diluted the acidity of the mash and it raised the pH a bit.

I was expecting the rise from the first infusion (which I could easily control with a little acid), but I was surprised by the rise during the sparge because I thought the addition of the carafa would counteract it (though it's not why I added it then).

521
All Grain Brewing / pH measurements from last night
« on: January 09, 2016, 10:19:28 AM »
These are some pH measurements I took while brewing a Munich Dunkel last night, in case anyone finds them interesting.  The grain bill was 10.5 lbs. Munich (Best Malz) and 6 oz. of Dehusked Carafa II (added during the sparge).

Mash (3.4 gallons of distilled with mineral additions) - 5.37 (Bru'n Water predicted 5.4)
Infusion (2 gallons of distilled) - 5.48
Batch Sparge (3.1 gallons of distilled) - 5.55
Pre-boil - 5.49
Post-boil - 5.44

I was surprised by the rise in pH during the sparge since I added the Carafa at that time.

The pH did not change the last time I took pre and post boil measurements, so that was also something I did not expect.

I'm using an MW101, but there is definitely some variability in my accuracy.  Samples were at 72 degrees F.

522
The Pub / Re: Brewery upgrade
« on: January 09, 2016, 09:42:31 AM »
Man, I would love to have a home gym someday.  On the other hand, once you get into the habit, actually being at the gym is kind of fun and helps keep you motivated. 

I let some good habits slip and some unhelpful ones develop between the holidays and my Mom passing away a couple weeks ago.

Sorry to hear about your mom.  My dad passed about 3 months ago, and it sucks.

523
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 08, 2016, 03:03:35 PM »
I swear that tonight I am brewing the Munich Dunkel I was too tired to brew last weekend...

524
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 08, 2016, 12:37:45 PM »
Do you happen to remember where he put that it of information?

Last paragraph of reply #30 in the following thread:

https://www.homebrewersassociation.org/forum/index.php?topic=24447.msg311561#msg311561

525
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« on: January 08, 2016, 10:47:42 AM »
No experience, but 1768 has my name all over it as soon as MoreBeer gets it in stock. I've heard Mark talk about the lollipop ester that this yeast produces enough times to want to try it out for myself.

I'm want to try that strain as well.  S.C. stated it performed best when pitched at a relatively low rate (think he said 3B cells per liter for a normal gravity ale).  It would be make for an interesting split batch experiment.

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