Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - mainebrewer

Pages: 1 ... 3 4 [5] 6 7 ... 20
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 10:59:09 AM »
That doesn't match my lot #.
I've been getting some erratic mash pH readings and was wondering.
If I do a mini mash as you've described, what should the pH value be under normal circumstances?

General Homebrew Discussion / Re: Help with new oxygenation kit
« on: January 30, 2016, 10:53:07 AM »
Just to reiterate, the threads on the O2 tank are left hand, so, as noted earlier, turn the regulator body to the right to loosen it.
Also as noted, sometimes the tank threads need a little lubrication. The current red tank I have needed it. I found that I could get the regulator on but getting it off the tank was very difficult. I used keg lube since that was what I had handy, but any food grade lubricant will work.
I take the regulator off each time, since I've found that leaving it on the tank results in an empty tank.

All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 30, 2016, 08:03:02 AM »
Can you post the lot #?

Kegging and Bottling / Re: cold crashing and bottle carbonation?
« on: January 23, 2016, 05:12:31 AM »
Just prime and bottle as you would if you didn't cold crash.
Obviously, store the bottles where it is ~70 degrees until they are carbonated.
Carbonation might take a couple of extra days since the beer is starting off pretty cold.

All Grain Brewing / Re: Batch sparge sparging question
« on: January 16, 2016, 04:23:37 AM »
After you add the sparge water, stir the mash, vorlauf and drain.
Run off speed doesn't matter, at least on my system.

All Grain Brewing / Re: repitching lager yeast slurry
« on: January 14, 2016, 02:35:09 PM »
I've not gone beyond 5 re-pitches but have not had any issues with that number.

All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 06, 2016, 10:19:08 AM »
The last 2 German Pilsner batches using Best Pils were lower than expected by .2-.3 pH (actual vs calculated by Brunwater).
I'm always within +/- .05.
Haven't seen the larger variance on my Canada Malting 2 row or TF Maris Otter, yet anyway.

Yeast and Fermentation / Re: saFale us-05
« on: January 03, 2016, 07:14:03 PM »
Better to over pitch than under pitch.
You won't have more esters and, unless, you're fermenting with too little head space in your fermenter, you won't have a krausen volcano.

All Grain Brewing / Re: FG is finishing way too low, is it an infection?
« on: January 03, 2016, 06:54:45 PM »
Since you've eliminated ferment temp and instrument calibration, I'm guessing the rubbing alcohol is due to bacterial contamination, likely pediococcus. That will create a solvent like flavor. It also will create a lot of diacelyl (butter/butterscotch or a slick feeling on the palate). Edit to add that a bacterial contamination will also result in the over attenuation that you noted.

General Homebrew Discussion / Re: Cold Crashing Time
« on: January 03, 2016, 10:56:58 AM »
Doesn't matter, cold crashing results in clear beer, longer cold crashing results in clearer beer.

All Grain Brewing / Re: Phosphoric acid to adjust pH
« on: December 28, 2015, 02:28:46 PM »
Looking at your grist and based on my experience with Brunwater, I'd say that 46 mL of 10% phosphoric acid sounds about right.

Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 24, 2015, 05:08:22 AM »
Takes at least 2 months or maybe 3.  I keep wondering if I should bottle mine from October -- I probably could but I am also lazy and it is likely still fermenting anyway.  A couple of my 4 batches are definitely still slightly active yet.  Guess I should check on all 4 again and see where they are at.

I also find it easy to forget my ciders. I've been trying to find a way to leave more of the fresh cider taste in my fermented cider without having to back sweeten.

Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 23, 2015, 04:47:51 AM »
Dave, I saw in another thread that you like Cote des Blancs and US-05 as cider yeast. I didn't realize these yeast varieties would like 45-50 degree temps. How long does it take for the cider to fully ferment?

Other Fermentables / Re: Yeast Nutrient and Cider
« on: December 22, 2015, 04:25:00 AM »
Mine at colder temps since mid-October are just about done now. 

What do you consider "colder temps"?

General Homebrew Discussion / Re: Krausen after 2 weeks
« on: December 21, 2015, 05:39:36 PM »
I have experienced the same with WLP001, 1056 and US05. It is random, sometimes the krausen will last for 2 weeks. Doesn't seem to affect the beer quality in any way I can taste/smell.

Pages: 1 ... 3 4 [5] 6 7 ... 20