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Messages - mainebrewer

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16
Kegging and Bottling / Re: Bottle Conditioning Carb issues
« on: September 25, 2017, 01:31:04 PM »
Well, at this point I'd assume that the yeast is dead.
To salvage the batch you can open each bottle and add a very small amount of dry yeast, S-05 for example, to each bottle.
Since you already added sugar when you bottled, it isn't necessary to add more. But adding a small quantity, a gram or so, of table sugar probably won't hurt, it'll just increase the eventual carbonation level.
It's going to be a tedious exercise.

17
Ingredients / Re: Pilsner Mail for an IPA?
« on: September 21, 2017, 01:04:09 PM »
You really don't need a 90 min boil even for pilsner malt.
A 60 min boil will be just fine, IME.

18
Kegging and Bottling / Re: High Gravity Won't Force Carb
« on: September 19, 2017, 03:14:20 AM »
As I mentioned, I couldn't see the leaks even using a mixture of dish soap and water. All I can say is that when I removed the lids and recoated the gaskets with keg lube the problem went away. 

19
Kegging and Bottling / Re: High Gravity Won't Force Carb
« on: September 18, 2017, 01:03:44 PM »
The only times I've had a beer that did not carb in the usual amount of time was when I had an imperceptible (no bubbles showing even when using leak detector) leak, always around the keg lid. Opening the lid, wiping the gasket dry, applying a generous application of keg lube always fixes the problem for me.

20
General Homebrew Discussion / Re: New serving fridge questions
« on: September 08, 2017, 03:33:49 AM »
I leave my serving 'fridge set at 40 degrees.
Usually, one of the five beers on tap is a lager.

21
Zymurgy / Re: NHC Gold Medal Recipes
« on: August 30, 2017, 04:51:36 PM »
The BJCP has always been firmly against electronic scoring.

I don't know if I would phrase it that way. There are certainly some logistical challenges, but the burden of those is more on the organizers of competitions. If a comp uses an electronic app, are they also going to provide the judges with a tablet or device to be able to use that scoring app? If they expect judges to use their own devices, what are they going to do when a judge's smartphone gets a beer spilled on it?

At most of the comps that I judge, many of the judges are using their smart phones to reference the BJCP guidelines. That said, I wouldn't want to fill out a score sheet by "typing" on my smart phone.

22
Ingredients / Re: Which base malts do you keep in stock?
« on: August 30, 2017, 04:47:15 PM »
In addition to the Pils, Maris Otter and Pale Ale base malts, I have anywhere from 1-5 pounds of various specialty malts on hand. I also keep a few ounces of 10-12 hop varieties on hand.
I harvest and repitch 3 varieties of yeast.
My LHBS is a 2 hour round trip drive from my house and online ordering takes 5-7 days to arrive.
I like to be able to brew when ever I feel like it.

23
All Grain Brewing / Re: Brun Water Question for Pale Ale profile
« on: August 30, 2017, 01:03:17 PM »
Phosphoric Acid is available at 85% concentration from Duda Diesel.

24
Yeast and Fermentation / Re: Stalled Fermentation
« on: August 25, 2017, 09:19:42 AM »
US-05 is the dry yeast equivalent of WLP-001 or Wyeast 1056.
Since the beer now has no oxygen and has alcohol, it is going to be hard to restart fermentation.
In this case I'm not sure whether to recommend rehydration of the yeast or not. Perhaps someone who knows will chime in.

25
General Homebrew Discussion / Re: Re-pitch yeast?
« on: August 04, 2017, 02:46:18 AM »
You'll likely be OK but for peace of mind, I'd add some yeast when you get ready to bottle.
You don't need much, half a pack of dry yeast will be enough for 5 gal.
I'd rehydrate the yeast to make it easier to mix into the beer.

26
General Homebrew Discussion / Re: Ideas for recipe improvement!
« on: August 01, 2017, 03:47:14 AM »
The amount of hops seems low for a 18.5 gal batch.
For a similar beer, I plan for 25-30 IBU with a similar schedule.

27
General Homebrew Discussion / Re: Steeping/Whirlpool Hops
« on: July 29, 2017, 09:15:34 AM »
You'll get varying responses. I brew a fair amount  of hoppy beers and I like 30 mins for APA, 45-60 mins for AIPA. Both @ 175F for me.
This is what I do. Stirring every few minutes or so. I find that the temp drops to around 150F degrees by the end of the steep.

28
General Homebrew Discussion / Re: Hops - Bag or No Bag
« on: July 15, 2017, 03:00:11 AM »
Some people use a paint stainer bag clipped to the side of the BK. Then add hops to the bag as the boil progresses.
I just use some 10"x12" fine mesh bags with a draw string, 2-3 oz/bag. Obviously, I use multiple bags for some beers.
I've experienced a small loss of utilization with bags but I just add a bit more hops to the process.

29
Yeast and Fermentation / Re: Attenuation question
« on: July 14, 2017, 03:37:25 AM »
I'm not familiar with Briess extract but some extracts are less fermentable than others.
Also, while attenuation in the mid 60's to low 70's is lower than expected, the manuf and Beersmith estimates are just that, estimates.
Try doing a fast ferment test of your wort. That will tell you exactly how much attenuation you can expect from your wort and yeast combination.
To do the test, after you pitch the yeast, take a small amount (80z or so) of the wort and place it in a covered container. Keep it warm, shake it up whenever you think of it. The sample will ferment out pretty quickly and then you can measure the final gravity. 

30
General Homebrew Discussion / Re: Adding Minerals To Water.
« on: July 13, 2017, 03:09:00 AM »
You can add any brewing salts to both the mash and sparge water.
Recommend that you download a copy of Brunwater if you don't already have a program to calculate the amounts of salts to use based on your water.

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