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Messages - gmac

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All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 27, 2011, 01:51:51 AM »
Are you certain that your weights and volumes are accurate. If so...then I'd lean to the crush assuming your water chemistry is on the mark.

The other consideration is your temperature measurements. Calibration?


My weights and volumes could be out a bit but I weigh everything going in and out so I don't think they are off much.  I'm not sure about my water, I have Martin's page but I just don't quite get it.  I'm adjusting pH with citric acid because that's about all I can find around here and I have a new and just calibrated pH meter so I think that's ok.  I was using plain tap water for darker beers up until now but I've been doing some lighter beers and using 50/50 distilled and tap because my hardness is high.  But, it was higher when it was all tap water.  My hydrometer reads pretty close to 1.000 in 60 degree water (not distilled) so I think it's pretty good.  I wonder if my roller could have slipped open or something through use???

All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 27, 2011, 01:47:37 AM »
Next batch I'm gonna tighten the gap a lot.  I haven't had a stuck mash yet so I'm gonna keep cranking it down.  Might try malt conditioning too so I don't destroy the husks.

All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 26, 2011, 09:57:25 PM »
I was getting better efficiency with OIO brand malt and I did switch to Canada Malting 2-row for the last several batches. Today was pilsner malt. I mill my own but I'm considering tightening the gap and seeing if that helps.  I got good efficiency with the OIO and Munton Maris Otter malts and I'm gonna go back to the OIO when the Can. Malt is gone.  Just surprised at how it has dropped.

All Grain Brewing / Why has my efficiency gone to crap?
« on: July 26, 2011, 09:50:57 PM »
My first several AG batches were running somewhere around 85% efficiency.  Today I did a brew using 10 lbs of pilsner malt and got 6 US gal (23L) of 1.042 wort.  I calculate that to be around 70%.  I guess that's ok but I can't figure out why it's gone down so much.  I am using 2 quarts per lb of grain, mashing at 150, using 50% distilled water and 50% tap to reduce my carbonates and hardness.  Mash was 5.4 pH after adjustment with citric acid (nothing new).  Just can't figure out why I've dropped 15% or so and it's bugging me. 

The Pub / Re: Beer drinking and brewing music
« on: July 24, 2011, 03:21:35 AM »
And now, one of the most incredible songs ever from "The Tragically Hip".  May not be for everyone but have a listen.

The Pub / Re: Beer drinking and brewing music
« on: July 24, 2011, 03:06:09 AM »
I'm feeling generous and a bit drunk so here's a great Canadian group (twin sisters) from Alberta.
Not the best sound quality but still a great song.

The Pub / Re: Beer drinking and brewing music
« on: July 24, 2011, 03:04:19 AM »
And another one.
This was made before I was born but it's still amazing. 

The Pub / Re: Beer drinking and brewing music
« on: July 24, 2011, 03:00:05 AM »

you have to like a band that has that kind of light show, guitarist, drummer...and a flute player.   :)

You want a band with a flute player, this is the ultimate for me.

Yesterday I made a first attempt at a wit.  Not perfect but it's something to build on.  Today I threw together a last minute wheat beer (5 lbs 2-row, 5 lbs wheat, 1/2 lb Munich with 1 oz of Perle @ 60 and 1/2 oz of Hallertau at 15 and 1/2 oz at flameout.  WLP001 left over from another brew.  Just made it since I had the yeast.  Could be great, could be crap.

All Grain Brewing / Re: Summer Beer
« on: July 22, 2011, 08:58:05 PM »
It looks very interesting to me.  Mrs. GMAC hates cumin (although she's getting it in her taco's whether she likes it or not) so when I told her your idea she said "Eww..."  But, she's usually wrong so who cares (thank goodness she doesn't have an AHA account).

I think it would be good but what do I know.  Go for it.  I do think scaling back the cumin to the "hey, what's that...can't quite place it but it's nice" range would be good.  Do you think that will clash with the lemon?  Just curious since I've never thought of those two tastes together.

I love the recent Miller Lite bottle with the spiral twisties in the neck to make it pour faster/smoother or whatever.  My opinion, when you have to rely on the packaging to sell your product, your products crap!

Edit:  I forgot to mention Molson M - the world's first "micro-carbonated" beer.  Apparently the bubbles were just too big for some people...

Beer Recipes / Re: Wit Recipe
« on: July 21, 2011, 10:23:46 PM »
I forgot to add the 15 peppercorns.  Can I add them later?  Do they need to boil?

Beer Recipes / Re: Wit Recipe
« on: July 21, 2011, 07:55:28 PM »
That was my first step mash.  That sucked.  Couldn't get the temp to stabilize anywhere except 104 since that's about the ambient temp outside here today.  I need a new, quicker reading and probably more accurate thermometer.  Everytime I got it to where I thought it would be good, I'd leave it for 5 mins, check again the temp would be way high or way low from what I was expecting. 

But, I guess it went OK, not sure yet since it's just boiling now.  Did hit pH 5.3 for the sacc rest so I was happy there but my temp kept dropping so I was probably somewhere between 155 and 145 most of the time.  Not that worried about it, it'll be fine but I don't know how you guys hit your temps.  I did it on the flame and then after mash-out moved everything to my cooler to sparge.  By the time I was done, it could have been a no-sparge beer since I got about 20L of first runnings.  Only sparged with 8L to rinse the grain because I didn't want to boil all afternoon.
Thanks for all the advice and I'll let you know how it turns out.

Beer Recipes / Re: Wit Recipe
« on: July 21, 2011, 03:40:35 PM »
When would you measure the pH using Mdixon's schedule?  I used 5L of tap water to boil the grain and 15 L of distilled water and the pH is 6.4 after the 10 min rest at 104.  I'm going to adjust them at the saccarification rest (153) but do I need to worry prior to that?

The Pub / Re: What's the Weather Like Where You Are?
« on: July 21, 2011, 01:10:04 PM »
I've eaten tonnes of field corn but like Hop says, it gets starchy.  That's the difference.  In France, you may find that the field corn is even starchier because a lot of the corn in that area is "Flint" type corn as opposed to dent corn.  Just pick it when it's really young and milky and eat it right away because the sugars degrade very rapidly.  With enough butter and salt, it'll be fine.  I assume of course that you've asked permission to pick some...

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