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Topics - jimrod

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Yeast and Fermentation / can you repair a beer
« on: February 28, 2012, 08:00:01 AM »
I started to brew an IPA Saturday but only came up with a OG of 1.050. I was shooting for 1.068 What a disappointment. Can I do anything now to save it?

It has been fermenting for only 2.5 days.

It took 29 lbs of grain for a 12 gal batch. Calif V yeast. and I kept that mark of 153 exactly for 1 hour.

Yeast and Fermentation / lager starters cooled?
« on: February 22, 2012, 04:38:11 PM »
Do you grow your starters at room temps or are they grown at ferm temps?

Yeast and Fermentation / Mr malty
« on: February 21, 2012, 04:20:13 PM »
Am I using this calculator correctly?

Mr. Malty calls for a 4 quart starter with 7 vials of White Labs liquid yeast. The batch size is 12 gal. of lager using a stir plate for an OG of 1.056.

Does this sound like a lot of yeast?
That is a huge starter?
That is about $45 wort of yeast.

If you wanted to use only 3 vials of liquid yeast Mr. Malty calls for 3 gallons of starter. WOW! That is 25% of the entire batch.

Who has a starter flask this big?

Kegging and Bottling / serving pressure
« on: January 18, 2012, 08:30:52 AM »
I've been having trouble with my serving pressure. I keep the beer in the keg at 38°F with a pressure of 11 psi to
maintain 2.5 volumes of CO2 as the beer is served....

BUT...I am using Euro Alpha faucets. These faucets have a 1-1/2" Stainless tube at the end and I think the inside diameter is smaller than a normal faucet. This choke point causes the velocity of the beer to increase and rush out quite fast sometimes causing it to over foam or de-gas the beer.  If I turn down the pressure for a good pour then the beer eventually gets under carbonated. 

Any advise........I already read the link on the previous thread.....Can I lower the pressure at the faucet by increasing the length of the beer line? Say, 10-12 feet. Right now I'm using about 6 feet on each faucet.

All Grain Brewing / Traquair house Clone
« on: December 28, 2011, 09:21:17 AM »
I've heard of boiling the first 2 gallons down to 1 pint and adding it back to the wort.  Is this just to add a caramel taste to the beer?

All Grain Brewing / de-nature protein/enzymes.
« on: December 16, 2011, 05:24:55 PM »
To keep the temperature in my mash ton at 150*  I pump the wort through a 50' coiled copper tube submerged in the hot liquor tank then back on top of the mash ton. This works great with a thermowell and a Ranco controller to keep the mash very close to target temperature.

If the hot liquor tank is too hot will it denature the protein/enzymes and interfere with conversion the my brew?
And is this the reason I've been getting poor efficiency?
What temperature should I use? What is the danger temperature?

Yeast and Fermentation / over pitching yeast
« on: December 03, 2011, 06:05:30 PM »
What are the symptoms of over pitching yeast? Is there a flavor that is recognizable?

I got a little nervous and started adding additional packs of US O5 to a 6 gal batch of ale (1.060)  because after 4 days there was little activity in the fermentation lock. I thought I had some bad or old yeast so I added more. I ended up pitching 3 packs of US O5.

The lack of activity wasn't the yeast fault, the gasket wasn't seated correctly under the lid of the conical to form an airtight fit.
Okay, laugh all you want. You know you've done the same thing.

General Homebrew Discussion / Is my pilsner done fermenting?
« on: December 02, 2011, 05:37:19 PM »
Is my pilsner done fermenting? If anyone can tell me if I'm on the right track. I've fermented at 50 for 4 weeks, 60 for 4 days, and is today the time to turn the temp down fo 35 for a while?. I started at 1.048 and ended at 1.015, Am I lagering too soon since the FG might go lower?

Here is the recipe:
Protein Rest  124.0 F 30 min
Saccrification 152.0 F 30 min
Mash Out Add 168.0 F 10 min
Boil Volume: 13.74 gal Boil Time: 60 min

2 Pkgs Southern German Lager (White Labs #WLP838) Yeast-Lager  1 gal starter

16.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 68.09 %
4.50 lb Munich Malt (9.0 SRM) Grain 19.15 %
1.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 6.38 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.26 %
0.50 lb Vienna Malt (3.5 SRM) Grain 2.13 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 6.9 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 7.4 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (20 min) Hops 4.5 IBU
2.00 oz Saaz [4.00 %] (0 min) Hops - 
0.50 gm Calcium Chloride (Mash 60.0 min) Misc 
2.00 tsp Irish Moss (Boil 10.0 min) Misc 
2.00 l whirlfloc tablets (Boil 5.0 min) Misc 
2.40 tsp Lactic Acid (Mash 60.0 min) Misc 
3.80 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc 
4.60 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 
5.88 gm Calcium Chloride (Mash 60.0 min) Misc 
7.20 oz Rice Hulls (Mash 1.0 hours) Misc 
1.00 gal Murrieta, Ca Starter Water 
1.00 gal Murrieta, California Water 
14.00 gal Distilled Water Water 

Estimated Color: 5.4 SRM
Bitterness: 23.0 IBU 

Equipment and Software / oxygenation
« on: November 30, 2011, 04:10:51 PM »
I would like to know more about oxygenation and how important it really is to making a better beer.
What is the right equipment to oxygenate my wort?  How necessary is it?  Do you buy the disposable cans from the hardware store or can small paint ball tanks be used to refill? 

Yeast and Fermentation / how to re use yeast
« on: November 21, 2011, 07:36:35 AM »
How do you re use yeast that has a lot of O.T.Y......other than yeast....I have a lager still in the primary but it has all kinds of hop debris on the bottom of the 15 gal fermentor. ......How do you separate the yeast from the trash or do you just put the next beer right on top of the last beer old hop debris and all.

Ingredients / water additives?
« on: October 28, 2011, 04:53:18 PM »
Saturday 10-29-11 is my first attempt at a lager, I'm not sure what to add to my water to brew a light Pilsner/Munich Helles. Any help would be appreciated.

I have a HERM system and a Ranco controlled refrigerator to lager. I usually brew 12 gallons so I can end up with 2 five gallon kegs.

The water report is as follows: 8.1 pH
Calcium: 65 ppm
Magnesium: 26 ppm
Sodium: 93 ppm
Sulfate: 220 ppm published 169
Chloride: 97 ppm
Bicarbonate: 135
Hardness: 16 grains per gallon or 230 mg/l
Alkalinity 13.4

I've purchased 12.5 gal of distilled water to cut my water but I am a little confused as to how much to use and how much minerals to add.

My basic recipe is: 16.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.11 %
4.00 lb Munich Malt (9.0 SRM) Grain 17.78 %
1.50 lb Pale Malt (6 Row) US (2.0 SRM) Grain 6.67 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.44 %
1.00 oz Tettnang [4.50 %] (60 min) Hops 6.9 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 7.3 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 4.2 IBU
1.00 oz Hallertauer [4.80 %] (20 min) Hops 4.4 IBU
2.00 oz Saaz [4.00 %] (0 min)
2 Pkgs Southern German Lager (White Labs #WLP838) The starter is ready.

Equipment and Software / temp control
« on: October 04, 2011, 03:33:29 PM »
Which controller is the best for fermenting ..Johnson Controls A419ABC-1C Electronic Thermostat... OR...RANCO ETC-111000 Digital Temperature Control...?

Equipment and Software / ball lock
« on: October 03, 2011, 06:46:41 AM »
I'm trying to add a ball lock to a converted 15.5 gal keg/fermentor..

Where can I get the ball valve post, the part that is welded to the corny?
(not the part that has the poppet in it)

Questions about the forum? / key word
« on: September 27, 2011, 02:40:08 PM »
Is there a way to enter a key word to search the previous forum topics to help me answer previously asked questions without manually reading every topic and thread.

Ingredients / dissolving chalk
« on: June 10, 2011, 07:59:44 AM »
Do I have to use co2 to dissolve the chalk for building my water? How do you add chalk?

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