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Messages - jklinck

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All Grain Brewing / Re: Lactic acid dilution storage
« on: June 04, 2011, 03:38:43 PM »
Oh, OK.  Makes sense now.

There is no problem with diluting the lactic acid.  Just be sure to use distilled water since tap water may have alkalinity that would consume some of the acid.  The diluted solution will have equivalent life.

Equivalent storage? My lactic doesn't have any date on it. Should I stote it at room temp. or in the refrigerator?

All Grain Brewing / Re: Lactic acid dilution storage
« on: June 03, 2011, 07:20:54 PM »
With an addition that small, do you really need it?

My pipette only measures in 1mL increments. So if the Bru'n water calculator says I need 1.3mL of lactic I can measure 1mL with the pipette and then use the dilution to get the other 0.3mL.

All Grain Brewing / Lactic acid dilution storage
« on: June 03, 2011, 04:29:09 AM »
I've been acidifying my sparge water (RO) with very small lactic acid additions (0.1mL for 5 gallons). To get his small amount I have been putting 1mL in 5 cups of water and using a 1/2cup of the solution to achieve 0.1mL. Will keeping a lactic acid/water dilution like this for a while cause any issues (such as making the solution and then using it over a couple month period)?

I'm using Bru'n water calculations for my sparge water dilutions.

Beer Recipes / Orange creamsicle beer
« on: March 26, 2011, 08:48:13 PM »
My fiancee wants me to brew her an orange creamsicle beer. Here is a quick recipe I came up with. I'm going with a higher mash temperature and oats to give a a big creamy mouthfeel and the lactose to add some sweetness.

7.5 lbs 2-row
0.5 lb crystal 40
1.0 lb lactose
1.0 lb flaked oats
0.75oz Magnum (10%)(60)
2oz orange zest (5)
2oz orange zest (dry hop)
vanilla extract to taste after kegging
Chico yeast

mash @ 156F
OG 1.050
27 IBU

All Grain Brewing / Acidifying sparge water
« on: March 14, 2011, 02:17:19 PM »
How can I calculate how much lactic acid I need to use for acidifying my sparge water. I use RO water that has 6.7pH (measured by Ward Labs). I usually use 5 gallons of sparge water.

Nope..... lefty loosy, righty tighty.

I'm familiar with how things unscrew. This one has different connections than any other cooler I've seen before, that is what I was looking to clarify. Although I just figured it out so I'm good to go.

I just got a Coleman Extreme 70qt cooler and can't figure out how to remove the spigot that came with the cooler. It isn't like most coolers that are pretty easily taken apart. Is there some tool I need?

Kegging and Bottling / Re: Not Pretty, but mine
« on: February 08, 2011, 02:22:18 AM »
I am certainly not going to post pictures of mine.  I have 8 c-kegs all crammed into a chest freezer, each one with a picnic tap attached.  Not all pretty like yours is.
The sheer number of kegs makes it pretty.

Plus it's fun to blend them.
I need to drink up - I've got a keg of Rye IPA waiting its turn.

Thanks for reminding me, I've been meaning to brew a Rye IPA for a while.

All Grain Brewing / How much lactic acid or acid malt is too much?
« on: February 08, 2011, 02:16:54 AM »
I've been using the EZ water calculator for a while and noticed that it has recently been updated to include an estimated mash pH. After inputing some beers I've made in the past it showed a higher than desirable pH. So I've been adjusting the calculations with lactic acid additions. At first I tried adjusting the pH by adding more gypsum, CaCl or espom salt but adding 1g  only changed the pH by about 0.01. On my next beer the calculation said I should add 4 mL of lactic acid to the mash or 6oz of acid malt. This seems high to me but I don't have much experience with lactic acid or acid malt. So how much is too much?

General Homebrew Discussion / Re: Filtration.....
« on: January 28, 2011, 02:51:11 AM »
The canister filter isn't the best option, you want to use a plate filter like this one:

I've been using a plate filter for about a year and couldn't be happier. So far I have found ZERO cons to using a filter.

On a side note I just confirmed with Vinnie Cilurzo (owner/head brewer Russian River) that all bottled Pliny is filtered AFTER dry hopping. So that should put to rest the whole myth that filtering has any effect on flavor or aroma.

I was wondering what you all thought would get wort temp down faster.  Would an ice bath plus ground water copper coil chiller be faster than running ice water through the coil chiller with my sub pump? 

Are you talking about both methods from the beginning of chilling or after you have reached a more reasonable temperature, say below 100F?

Yeast and Fermentation / Re: Wyeast 1728 Scottish-Fermenting Cold
« on: August 13, 2010, 06:09:36 AM »
I've also used this yeast a number of times at lower temperatures. With the speed of fermentation, the low temperatures you can ferment it at and the fermentation aroma I find it to be very similar to Chico yeast. Maybe this is Chico yeasts true origin.

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