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Messages - mainebrewer

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I noticed that you measured SG after topping up with water.
It is difficult to get wort and water to completely mix, so your hydrometer sample may have been more water than wort.

All Grain Brewing / Re: Batch adjustemts
« on: January 09, 2017, 09:09:24 PM »
I've changed to 10 gallon batches and my manual systems of batch sparging needs to go (I'm getting older & grayer everyday). I'm considering doing full volume mashes in my cooler, as most of my recipes will be well below its capacity, and using a pump to move the strike water from my keg/brew pot to the cooler. I use a false bottom in my cooler so can't crush as fine as BIAB. What hit (if any) can I expect on my efficiency doing a no sparge, full volume mash? I'm usually around 75% mash efficiency.

I did something similar for the same reasons.
I have lost around 5% in mash efficiency, well actually the mash is just as efficient, the percentage of extract is what fell. But I decided it was worth it for me.

I can't get Weyermann's around here.
Anyone have experience with either:
Gambrinus or Franco Belges Pils malt?

I suspect, as noted earlier, that the issue is the Best Pils malt.
The bag I just finished using was routinely .1-.2 lower in the actual pH vs the predicted pH.
After the figuring it out, I just adjusted my water adjustments.

I am NOT a fan of fruit, spices, coffee, chocolate, etc. (including, now, vegetables--yuck) in my beer. If I want to taste grapefruit, I will eat a grapefruit, but please don't put it in my beer. It's not that I'm a grouchy old man clinging to a "back in my day" mentality, nor am I a Reinheitsgebot fanatic. And I keep an open mind when tasting beer. But I have never found a beer's flavor to be enhanced by adding this stuff to it. It just tastes really gross to me. And pumpkin beer? No thanks.


The Pub / Re: ever changing palate
« on: December 16, 2016, 04:59:46 PM »
Beer never tastes right when I'm hung over.
Funny how that works!

General Homebrew Discussion / Re: Online Home Brew Stores
« on: December 05, 2016, 09:08:32 PM »
Mostly, for the past 15 years, I've used Morebeer.
The closest local store is 35 miles one way and does not have a great or predictable selection of ingredients.
Morebeer's customer service is excellent - the one issue, in the past 15 years, was promptly taken care of by them.
Now with the PA location shipping is very quick to Maine, usually 2 days.

Yeast and Fermentation / Re: Banking Yeast
« on: November 17, 2016, 10:24:14 AM »
I save yeast in mason jars, keep it in the 'fridge and regularly pitch it up to 4 weeks after harvesting it.
I've not experienced any fermentation issues while doing this.

The Pub / Re: Canadian Homebrewers Association
« on: November 09, 2016, 09:17:46 PM »
While we might have a bumpy ride for the next four years, we have a very resilient form of gov't that has survived worse and will survive this and so will we.

All Grain Brewing / Re: Blow off question
« on: November 07, 2016, 09:03:20 PM »
I use the same setup but no sanitizer, just water.

Yeast and Fermentation / Re: porter fermentation
« on: November 07, 2016, 05:03:48 PM »
No need to transfer to a secondary vessel.
The porter will almost certainly be done in two weeks but you can verify that by checking gravity over a couple of days.
Bottle conditioning usually takes about 2 weeks. Just keep the bottles somewhere that stays around 70 degrees.

Equipment and Software / Re: MW102 pH meter issue
« on: October 26, 2016, 07:49:08 PM »
Lately, when checking mash pH I've noticed that my meter's reading was .2-.3 lower than the Brunwater estimate. After checking a few other things, I used the meter to check the pH of the 4.01 and 7.01 calibration solutions.

I was going to ask if you are taking the pH readings at room (or close to room) temperature and not mash temps? That can cause a .2-.3 difference right off the bat.

The pH readings were done at 25C. I also do the "gently stir" while measuring the pH of a solution.

The Pub / Re: Finally
« on: October 24, 2016, 12:33:20 AM »
Well, the wait is getting better.
The first time was a 7 month wait, the next time was 4 months.

Ingredients / Re: Rahr Pilsner adjustment in BW
« on: October 17, 2016, 10:54:31 AM »
An easy way is to use the MA sheet.

What you want to do is remove all pH altering substances from the sheet. Enter the grain as 100% of the grist. Now increase or decrease the °L of the malt until the estimated pH matches the distilled water pH of the malt.



Ingredients / Re: Rahr Pilsner adjustment in BW
« on: October 15, 2016, 10:07:18 AM »
Best Malz Pilsner seems to be more acidic than expected.
I've had to adjusts the color setting on my last few batches of German pils to get them to come into Brunwater predicted pH range.
I'll do the mini mash with distilled water to see where the pH falls.

What would be the expected pH range for a typical American 2-row or Maris Otter malt?

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