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Messages - jimrod

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All Grain Brewing / Traquair house Clone
« on: December 28, 2011, 02:21:17 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 / Re: de-nature protein/enzymes.
« on: December 16, 2011, 04:17:05 PM »
That is happening. 35 lb grain bill  for an 11 gal Porter and only 1.059 SG and 1.022 FG after 2 weeks. I'm lucky to hit 4.8 ABV.

I'll go Denny's route and add 30 oz of vanilla laced bourbon.

What do you think ?

All Grain Brewing / Re: de-nature protein/enzymes.
« on: December 16, 2011, 11:12:22 AM »
Is there a possibility of extracting tannins by recirculating too much?

All Grain Brewing / de-nature protein/enzymes.
« on: December 16, 2011, 10:24:55 AM »
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?

General Homebrew Discussion / Re: Is my pilsner done fermenting?
« on: December 03, 2011, 11:13:16 AM »
This beer is still pretty sweet 1.015. If this is the final gravity then I'm stuck with a 4.3% abv beer.

Is there a chance it will go lower with more fermentation time? 

Can I re pitch another yeast to finish it off ?

Yeast and Fermentation / over pitching yeast
« on: December 03, 2011, 11:05:30 AM »
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, 10:37:19 AM »
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 / Re: oxygenation
« on: December 01, 2011, 02:00:54 AM »
How does that mixstir get the O2 in the wort?
Unless you have to splash a lot.
And do you have trouble with the foam up?

Equipment and Software / oxygenation
« on: November 30, 2011, 09:10:51 AM »
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? 

Classifieds / Re: Conical Fermenter
« on: November 28, 2011, 01:11:53 AM »
I saw a cheap ss conical 7.2 gal that just sold on ebay for 310 plus shipping. and it was used. no fancy valves.and it looked used

here is a new one for a good price

Classifieds / Re: selling vintage beer can collection
« on: November 28, 2011, 01:02:04 AM »
Good post, I have over 2000 cans from my late fathers beer can collecting days. Some cone tops, a lot of cans opened with church keys, pull tops of every denomination, all punched from the bottom. He paid up to 100 dollars per can for some of these. I just never got into it. I don't know what to do with them either.  Anyone interested....

Yeast and Fermentation / how to re use yeast
« on: November 21, 2011, 12:36:35 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.

General Homebrew Discussion / Re: Temp question: How exact?
« on: November 10, 2011, 08:06:22 AM »
Yes, the fermentation temps are for the actual liquid. Use a thermowell connected to a Johnson or Rancor thermostat and that will turn your fridge or heater blanket on or off to keep the temperature perfect. Try these ebay listings.

Yeast and Fermentation / Re: First Lager - Temp Advice
« on: November 06, 2011, 06:36:36 PM »
Take out or bypass the analog thermostat in your fridge. Use only the Johnson controller.   A lot of small refrigerators only get 40-42 degrees. Also move it away from the wall, sometimes the lack of air circulation makes the compressor overheat and shut off.

Partially remove your dip tube and add 5-6 inches of plastic tubing to your out line.  It will run across the bottom of your corny and up the side an inch or two.(or whatever you feel necessary)

I've done this many times. It works great and you can remove it later without permanently ruining your keg.

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