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Messages - beersk

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General Homebrew Discussion / Re: Building Water
« on: November 01, 2013, 11:10:39 AM »
Thanks for the info. With my well water I have no ph issues. What I think I will do is try tschmidlins advice for pnw water. If that doesn't fix it I'll try brewing a light malty with distilled and the brewers friend advanced
Good luck, man. Like erockprh said, water is as complicated as you want to make it. I've been resisting buying a pH meter and just use Bru'n water. I've been happy with my beers.

General Homebrew Discussion / Re: Building Water
« on: November 01, 2013, 09:13:46 AM »
I'd say skip the epsom and canning salt, it's really not necessary. But definitely use Bru'n water, it's awesome. I use 100% RO and usually only add a couple grams of either gypsum or calcium chloride or a combination of both in the mash water. For your sparge water, you won't need to make any adjustments and can add your flavoring salts to the kettle before bringing to a boil.

Kegging and Bottling / Re: Co2 and Liquid Lines
« on: October 31, 2013, 02:10:22 PM »

Also using the clear serving line instead of the colored "gas" lines allows you to see if you get anything back in the gas side, which will happen some time to everyone.

I have the red 5/16" lines for my gas lines and I've gotten beer backed up before. It was the culprit to beers going bad after a week in the keg for almost 2 years! I disassembled everything, soaked in PBW and hang dried them for a couple days; all is well. I'm definitely going with clear lines when I replace these, though, just so I can see when that happens.

Yeast and Fermentation / Re: a different lagering question
« on: October 31, 2013, 11:54:34 AM »
I like to crash cool for a couple days to a couple weeks in the primary before transferring and lagering in the keg. After I keg, I'll hook the gas up if I have a free gas line.

Yeast and Fermentation / Re: lagering question
« on: October 30, 2013, 06:54:16 AM »
I shoot some co2 into the carboy then bung it and put it on the compressor hump of my kegerator after primary. I'll let it sit in there anywhere from a couple of days to a couple of weeks. Then keg it and let it sit another 2-4 weeks while it carbonates.

Ingredients / Re: 5.2 comments
« on: October 26, 2013, 10:25:27 AM »
I stopped using it years ago. It was giving my beers a funky salty taste so I quit using it. Thanks for posting.

I've brewed about 110 gallons this year.  I brewed a lot early in the year trying to figure out a weird diacetyl issue I was having. Been slowing down a tad since I resolved that issue. I ruined a lot of beer this year. But that's okay, 1 step back for 2 steps forward...

Kegging and Bottling / Re: Gelatin First Try
« on: October 24, 2013, 05:58:56 AM »
Gelatin is flavorless and drops out.  I have never noticed problems with it giving off-flavors.
Me neither, but it smells bad. Besides, knowing where it came from, I just don't really want to be putting it in my beer. I'll drink my helles like a kellerbier as I'm not going to wait for it to clear before I start drinking it. It's not a true lager anyway, it's the Mangrove Jack's Workhorse yeast. The beer tastes amazing and I just want to drink it. Best Malz pils for the win!

Kegging and Bottling / Re: Gelatin First Try
« on: October 23, 2013, 01:38:40 PM »
Gelatin stinks. I rehydrated some before kegging a recent helles, then decided not to use it because of the way it smelled. I've used it before, but just can't bring myself to use it anymore.

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: October 22, 2013, 11:17:07 AM »
I'm pretty frustrated with the Mangrove Jack's yeast. I've had almost every beer under attenuate, even with oxygenation with pure O2, mashing low, doing step mashes, etc. The only beers I've had attenuate properly were an Oktoberfestbier and Schwarzbier, both finished at 1.014. The Newcastle Dark finished at 1.016 on a 1.038 beer. And repitched into an oatmeal stout it finished at 1.024 with an OG of 1.059. That was also oxygenated with pure O2, mashed at 154 for 90 minutes. ANNOYING. I have a faux helles fermenting now with Workhorse at 64, I hope to hell that beer gets down to at least 1.012.
I think it's either liquid yeast or the occasional US-05 or 34/70 for me, here on out.

I Agree! NewCastle MO3 very poor attenuation 52%. I even read your post and reduced my mash temp a significant amount and still 1.046 to 1.022. My conditions where perfect with amount, temp, o2  and yeast date on package was 12/2014. Should have been better i think. O well down the drain it goes. I will not use it again.......sorry. For those who use beware and adjust to only get 50 to 55% att. 
Good, I'm not the only one! I have an oatmeal stout on tap right now that finished at 1.023 or 1.024 from 1.059 with the Newcastle Dark Ale's not good, sadly. Just too sweet and almost worty tasting. Ugh. Never using that freakin' yeast again. It was a brew in a bag batch, mashed for 60 minutes at 154F, no heat applied. Should've been fine, but nope. I have weird issues with brew in a bag batches not fermenting very vigorously's weird. Wonder if that's a pH issue.

I also brewed a "helles" recently with Workhorse. OG was 1.051, aerated with o2, rehydrated yeast, fermented at 64F, FG was 1.016. Not crazy high, but too high for the style. Taste is fine, but still, it's frustrating that I can't get any of the yeast to attenuate properly no matter what I do.

Anyway, down with Mangrove Jack's!

Light lager is difficult. I've yet to brew a good helles, but I think my fault was using Rahr pils. Yuck. Using Best Malz now. IPA is easy to make, but getting the flavor I want is a bit more difficult.
I'm also trying to get a good oatmeal stout going too, but I'm having some trouble getting the right amount of roast flavor. It's coming up too chocolately, which isn't working for me.

General Homebrew Discussion / Re: Gorgeous Brew Day
« on: October 18, 2013, 12:14:23 PM »
Wow, that's pretty scenic. Beautiful!

Kegging and Bottling / Re: Clean your bottles !
« on: October 07, 2013, 01:48:08 PM »
Ive been bottling from day one because I don't feel Keging is practical for me. Taking a keg to a friends house is a bit of a pain.
Filling a growler quick off the tap is a huge pain?

General Homebrew Discussion / Re: new personality chart
« on: October 07, 2013, 12:45:40 PM »
I saw that the other day. I looked at Pilsner and thought that sounded like me. But then again, a lot of the other ones are like me. Pretty silly.

Equipment and Software / Re: What is this?
« on: October 03, 2013, 11:15:25 AM »
Does beer stone in kegs cause off flavors? Assuming so, right?

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