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Messages - narcout

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General Homebrew Discussion / Re: formula for preboil wort PH lowering
« on: December 20, 2015, 07:41:15 AM »
I'm very careful when using it, but I don't do much for protection...I should probably wear gloves at the very least.

You can get a pair of lab goggles on Amazon for under $5. 

I've started wearing them even when I'm just mixing up Iodophor.

All Grain Brewing / Re: Whirlpool How-To
« on: December 19, 2015, 09:32:43 AM »
Would I just leave it in the whole time and simply turn the water on and off?


Other Fermentables / Yeast Nutrient and Cider
« on: December 19, 2015, 09:30:04 AM »
How much and what type of yeast nutrient do you all use when making cider?

General Homebrew Discussion / Re: formula for preboil wort PH lowering
« on: December 18, 2015, 09:38:19 PM »
Here's a data point - I lowered the pre-boil pH of 7.39 gallons of wort from 5.43 to 5.33 with 1 teaspoon of 10% phosphoric acid.

I don't know how much it matters, but the grain bill was:

7.15 lbs. vienna malt
2.65 lbs. munich malt
0.9 lbs chit malt
0.45 lbs. melanoiden malt

Yeast and Fermentation / Re: Expired Dry Yeast
« on: December 18, 2015, 10:48:15 AM »
I would re-hydrate and pitch both packets.

Yeast and Fermentation / Re: Yeast Slanting and Plating
« on: December 18, 2015, 10:28:38 AM »
Mark what is your plate/slant medium recipe?

Mark, what is a decent one stop shop for a dozen glass plates and slants, probably a loop and alc flame too?

I think you can find the answer to both of your questions above in this thread (see replies #5 and #26):

Also, does 5% w/v mean 5g dme to 100ml water?


General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 17, 2015, 12:42:53 PM »
That sounds really nice.

My fermentation chamber and all of my other cold storage is full at the moment, but I'm going to experiment with another cider tomorrow night and ferment it at basement temperature (currently 66 degrees, which is about the coldest it ever gets) with a Belgian yeast.

I'm going use higher quality juice than my first attempt and bump the gravity up a bit with some brown sugar.  I also bought some medium toast French oak cubes to mess around with.

Beer Recipes / Re: Chasing the perfect Munich Helles
« on: December 16, 2015, 01:49:27 PM »
Wyeast 2352 Munich II, I've fallen in love with that stuff. Just my luck it's a seasonal.

I like this yeast as well.  I have a pack in the fridge I am planning to use in a Munich Dunkel next month.

Beer and brewing did an article on it a while back.  The link to it seems to be missing or corrupt, but here is a repost of the article:

I did not know that; thanks for posting.

If I was going to buy one of these, I think I'd get the SS Brew Tech version.

General Homebrew Discussion / Re: Adjusting Water for 750 mg/l Hardness?
« on: December 11, 2015, 11:57:03 AM »
Well, the equation for calculating total hardness is [(Ca/20)+(Mg/12.5)]*50

Assuming you are going to leave Mg alone and solving the equation for Ca tells you total Ca would need to be 261.6 ppm, so you need to add 186.6 ppm of Ca.

1 gram of gypsum in one gallon of water adds 61.5 ppm of Ca (as well as 147.4 ppm of sulfate).

Divide 186.6 by 61.5, and the result is 3.03. So you need to add 3.03 grams of gypsum per gallon of brewing water to bring your total hardness to 750 ppm. 

Your resulting water profile would be:

261 ppm calcium
24 ppm magnesium
88 ppm sodium
647 ppm sulfate
92 ppm chloride

I've never brewed with a water profile that comes anywhere close to that, but it doesn't look good to me.  Your mash pH will likely be far lower than desirable. 

You could also use magnesium sulfate to get there, but at 24 ppm, your magnesium level is already getting pretty high.  One gram of magnesium sulfate in one gallon of water adds 26 ppm magnesium and 103 ppm sulfate.

Personally, I would ditch the goal of 750 ppm total hardness, and I would either cut that water heavily (like 75%) with distilled water and add back a bit of gypsum (maybe like half a gram per gallon) or start with all distilled or RO water and build from there.

If you don't have one already, consider downloading a copy of Bru'n Water and read the "water knowledge" tab.

General Homebrew Discussion / Re: Florida
« on: December 11, 2015, 10:11:06 AM »
Funky Buddha is in my hometown, but I haven't had the chance to try many of their beers.

I need to make it over there next time I go to visit my mom.

Do others have trouble holding temp in a cooler or with their coolers not being durable?

I don't, and I've been using the same cooler since I first started brewing all grain in 2005.

That said, I have long wondered why no one was selling insulated stainless steel mash tuns.  I'm glad to see they are finally becoming readily available in the States.

Yeast and Fermentation / Re: Yeast harvest
« on: December 10, 2015, 02:03:17 PM »

Why did you refrigerate so soon?  I typically leave my starters on the stir plate until they ferment out.


I was hoping to realize some of the supposed benefits of pitching the starter at high krausen without pitching the entire volume of the starter.

I've been experimenting with pitching an entire 1 liter starter at high krausen into ales, but I like to pitch more cells for lagers and couldn't bring myself to pitch a full 2 liters.

For more info, search this forum for the term "ergosterol" by user "s. cerevisiae."

Going Pro / Re: Boscos Nashville Equipment
« on: December 09, 2015, 10:32:43 AM »
I'm sad to hear that place closed.  The beer and the food were both good.

All Grain Brewing / Re: Hochkurz vs 150F - The 'play nice' thread
« on: December 09, 2015, 10:21:55 AM »
Some have mentioned pH changes in adding untreated water for the infusion. Not sure sure how much a gallon of RO would change it.

I did a step mash last weekend where I used 2 gallons of near boiling distilled water for the 2nd infusion. 

The initial mash pH was 5.37.  After the infusion, I measured it at 5.45.

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