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Messages - beersk

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1366
General Homebrew Discussion / Re: pickling lime usage
« on: January 15, 2015, 09:51:30 AM »
Good call. I thought about that after I posted, but thought you'd say something. My water is pretty good, so I don't have to worry much about it, fortunately. A gram or so is usually all I need to raise the pH where I want it.

1367
General Homebrew Discussion / Re: pickling lime usage
« on: January 15, 2015, 09:47:26 AM »
FWIW, I use baking soda to raise pH on the darkest of beers and stay with Na limits, using RO water.

EDIT - I see now what you're getting at with the Ca, Ken. I've always gotten things to work out with baking soda, but no harm in using some PL either.
Right and I think a little more sodium is good for dark beers. That's what people are always afraid of when using baking soda, is too much sodium in the water profile. It's really not an issue.

1368
General Homebrew Discussion / Re: efficient small-scale brewing tips
« on: January 14, 2015, 09:26:05 AM »
Thanks, Sean. It looks, though, that the controlled mash is still the best. I usually lose 4-5 degrees over the course of 60-90 minutes and it annoys me. Perhaps I should fahgettaboutit, eh?

1369
General Homebrew Discussion / Re: efficient small-scale brewing tips
« on: January 14, 2015, 06:40:27 AM »


Aim a little high on the mash temp (like 156-158 F) and allow it to fall 6-8 degrees over the course of the mash.  It's all good on the average.  Anyway, you only really need to mash for 40 minutes in my experience, no need for a full 60 or more.



Is that really true, that it's okay if it falls that much over the course of the mash? If that's the case, why do people go to such lengths to maintain their mash temps?

Why indeed?!  All I know is that it works for me, and I don't see why others don't try it.  As long as you're not screaming up above 160 F to kill all your beta amylase, everything should work out well.  People just like to make things difficult.
Makes me curious to do a side by side of a batch where you let the mash fall 6-8 degrees on one and on the other, hold it at a steady mash temp. Wonder what differences there would be...

1370
General Homebrew Discussion / Re: efficient small-scale brewing tips
« on: January 13, 2015, 02:03:02 PM »


Aim a little high on the mash temp (like 156-158 F) and allow it to fall 6-8 degrees over the course of the mash.  It's all good on the average.  Anyway, you only really need to mash for 40 minutes in my experience, no need for a full 60 or more.



Is that really true, that it's okay if it falls that much over the course of the mash? If that's the case, why do people go to such lengths to maintain their mash temps?

1371
Yeast and Fermentation / Re: Lager Success Finally
« on: January 12, 2015, 08:41:18 PM »
Pretty much everything is covered here. I love lagers...actually thinking about doing lagers most of the time now as they're the beers I enjoy drinking the most. I keep trying to brew all of these oatmeal stouts and stuff and just get disappointed because they're not what I want to be drinking. Some of the best beers I've brewed have been lagers...I need to keep rollin' with that. Got a helles in the fermenter now...so excited for that.

I like to start the fermentation cold, around 48, let it roll for a few days, then increase the temp by 5 or so degrees, let it roll for a couple days more, then increase again 5 or so degrees. Then after a couple days I'll let it free rise to room temp, which is anywhere  between 63 and 70 for another week, about. Good clean beers... Best beer I ever made was a schwarzbier I made a few months ago...damn that was good. Liquid Schwarz! (patent pending ;)  )

1372
General Homebrew Discussion / Re: Classiest beer style
« on: January 12, 2015, 01:25:39 PM »
I think classy is a crystal clear helles or German pils. I was also thinking something like St. Bernardus ABT 12 or Rochefort 10 in a chalice.

1373
Equipment and Software / Re: Ventilation for Indoor Brewing
« on: January 09, 2015, 09:20:53 PM »
Ya tease, Martin! Show us the rest of what you got going on down there! hehe

1374
Yeast and Fermentation / Re: Bucket lid problems
« on: January 09, 2015, 07:16:01 AM »
I was actually talking about plain old kettles with the lid resting on top. There is a pretty cool thread on HomeBrewTalk about cutting a silicone hose and putting it on the rim of the kettle and clamping the lid on with binder clamps. Seems like it could be a good way to seal a kettle for fermenting.

Never heard that one. I'll have to read up. Thanks.
Yeah, it seems pretty slick. Don't think it'll work with every kettle, depends if it has a lip or not around the edge for the binder clips to grab on to to make a good seal.

1375
General Homebrew Discussion / Re: Brewing for the New Year
« on: January 09, 2015, 07:05:30 AM »
I don't have any plans for brewing this year, really... Maybe brew more lagers, more beers that I enjoy drinking instead of beers I only want to drink now and then. Kinda makes having 5 gallons of baltic porter not too appealing... But 5 gallons of helles, totally. Just need better planning I guess. I kind of want to stop reusing yeast as much and start brewing by style more sporadically instead of having to really plan what beers I'm brewing around a yeast. Don't like being constrained...

Your wedding plans and beers sound sweet, Steve. If I ever get married, I'd like to do something similar. Get a jockey box setup and serve beers to people at the reception...

1376
Yeast and Fermentation / Re: Bucket lid problems
« on: January 08, 2015, 08:22:09 PM »
I was actually talking about plain old kettles with the lid resting on top. There is a pretty cool thread on HomeBrewTalk about cutting a silicone hose and putting it on the rim of the kettle and clamping the lid on with binder clamps. Seems like it could be a good way to seal a kettle for fermenting.

1377
Yeast and Fermentation / Re: Bucket lid problems
« on: January 08, 2015, 12:31:32 PM »
Regardless, the CO2 blanket will protect the beer as long as you don't leave the beer in there for months, or open the lid every day. Love my buckets. 
Well if this is the case, why not just ferment in stainless kettles that will last forever?

1378
All Grain Brewing / Re: 60 Minute mash?
« on: January 03, 2015, 10:57:28 AM »
Steve, the porter tastes good, perhaps slightly on the sweet side, but that's fine for a taddy porter.

Denny, I think I'm going to start mashing lower and longer, or doing step mashes. I usually fare better when I do either of those. I just don't get it though. It seems like all kinds of people will mash at 154 for 60 minutes and their beer attenuates to 1.010 or whatever...I just don't know how.

1379
Yeast and Fermentation / Re: Cold fermented wyeast 1272 tasting notes
« on: January 03, 2015, 08:52:04 AM »
Nutty and bready is bad? That sounds good to me. Those hops are probably super low alpha or just aren't good for brewing. You probably needed to use a lot more than you did. 1272 is a good yeast, what was your final gravity (since it fermented so cool)?

1380
All Grain Brewing / Re: 60 Minute mash?
« on: January 02, 2015, 10:59:32 AM »
It fermented around 62-64. This is for 7 gallons, split between two 5 gallon kegs, a pack of US-05 pitched in each. OG ended up being 1.060, overshot by 8 points, whoopsie...
And for a thermometer I use a Thermopen.

5 lbs 4.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 38.53 %
5 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 38.53 %
1 lbs 4.0 oz Brown Malt (65.0 SRM) Grain 9.17 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 9.17 %
10.0 oz Chocolate Malt (450.0 SRM)

Sorry to hijack, flbrewer...

I made a similar looking porter recently which got 70% attenuation with S04 compared to my normal ~78% or so. For some reason, I tend to get 8-10% less attenuation in darker beers and I don't know why. I keep my process and temps pretty much the same...
My experience has been very much the same. The only reason I used vienna and pilsner for the base malts in this is because I was out of 2-row.
The only factor I can think of that I did differently is mashing higher. I was having similar underattenuation issues for a while, then I started mashing a bit lower and that seemed to go away. Still doesn't make much sense though. The last time I made this recipe, it was with Wy1084 and it came down to 1.016, which is about perfect for a dark beer like stout or porter, I think.

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