Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - jimrod

Pages: 1 ... 3 4 [5] 6 7 ... 13
61
All Grain Brewing / Re: build water from distilled
« on: March 27, 2013, 07:05:33 AM »
Are there published standard formulas for water additions for each style of beer?

62
All Grain Brewing / build water from distilled
« on: March 27, 2013, 06:38:20 AM »
I recently listened to an old podcast from Basic Brewing Radio and they did an experiment using water built from R.O. specifically for stouts (dark beers) and one specifically for pale ales (light colored beers). They also brewed the pale ale with the stout water and vice versa. The results were that these beers didn't taste nearly as good when they were brewed with the wrong water.

My question is,  where can I go to find help building a water from R.O. for a particular type of beer?
Are there published standard formulas for water additions for each style of beer?

63
General Homebrew Discussion / Ward Labs
« on: March 26, 2013, 12:13:14 AM »
I received the results from Ward Labs the same week the water company sent me their published results AND they are really different.  The water company was kind enough to give me the readings from every month last year.

Ward has the sulfates really low at 37 Has anyone else thought that Ward is off on sulfates?

Calcium 41
Magnesium 17
Sodium 67
Potassium 4
Bicarbonate 116
Sulfate 37
Chloride 78
Hardness 173
Alkalinity 111
 pH 8.2

Any tips ?

64
Yeast and Fermentation / Re: fermentation issues
« on: March 08, 2013, 06:22:56 AM »
+1 to majorvices.

When I compared all 6 thermometers on my system to my new thermopen there was an 8 degree swing between them. Now I figured out why the beer was changing.

65
Yeast and Fermentation / Re: fermentation issues
« on: March 08, 2013, 01:18:33 AM »
I learned the hard way just recently.... pitch more yeast......Big beers like yours 1.075 need 2 vials of White Labs per 5.25 gal in a 1.7 quart simple starter for an Ale and 3 vials in 5 quart simple starter for Lagers..

Think about that, 8% of your ale is yeast starter and 24% of your lager is yeast starter.

I just tapped a keg this week and it was one of the best beers in a long time. When I pulled out my old notes  I realized that I brewed 10 gallons of wort and pitched 2 vials in 5 gallons and a package of Nottingham in the other. The Nottingham was only of average quality but the double pitched batch was awesome and had a lower FG........ The OG was only 1.058 but the FG 1.012 wlp004.

66
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 06, 2013, 12:09:53 PM »
I just bought White and Zainasheff's book on Yeast. I'm going to figure this out.

67
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 05, 2013, 07:22:05 PM »
 I see that it's my fault now, thanks for your advise. I did learn a valuable lesson.  I just want to blame anyone else but myself.  The beer is still very flavorful, just don't spill any on your hand because your fingers will stick together.

I've never used brett. What can I expect it to taste like? And how many points will it lower?  I'll go down to BevMo and buy one. Will it ever get out of my fermentor?

68
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 05, 2013, 09:02:56 AM »
Mr. Malty says 2 vials with a 3.75 qt starter would do the job.  I used 2 vials in a 2.2 qt starter.

You might be right about slightly under pitching initially and I did add a 3rd vial in a quart starter on day 14 to try to save it. I'm still more bitter than the beer.

69
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 05, 2013, 05:04:12 AM »


I mashed at 151F and used yeast nutrient, oxygenated with pure o2, pitched and fermented at 68F using my Ranco controlled refrigerator. I have absolutely no temp fluctuation. There isn't anything you did that I don't do.

I used 2 tubes of yeast and built them with my stir plate into a half gallon starter for 10 gallons of beer. If there ever is a next time and I don't think there ever will, I'll double the yeast. 

It is more than a finicky yeast, it's weak and unpredictable, unstable and unreliable. Not worth chancing another under performance. 6

70
Yeast and Fermentation / Re: San Diego Super Yeast
« on: March 03, 2013, 12:20:18 AM »
Re pitched a wlp 007 on top of the San Diego Super Yeast 7 days ago from a 1000 ml starter. Gravity dropped to 1.022 and I think its over. I did raise the temp to 70-72 for a few days but didn't matter.

Not happy with wlp 090, won't ever use that one again.

71
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 27, 2013, 02:03:24 AM »
Beersmith says that my Apparent Attenuation is 66.0% and Real Attenuation is 53.2%

72
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 27, 2013, 01:50:54 AM »
I did take your suggestion and started a vial of wlp007 Dry English Ale yeast in one quart of starter on the stir plate for 24 hours. Then pitched and after 2 more days not one gravity point.

Does this yeast need more time or am I at terminal gravity now?

1.024 seems sweet for an APA.  I'm not sure what to do at this point.

73
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 23, 2013, 02:48:41 AM »
I've raised the temp to 68-70 for the last 3 days and rousted the yeast 2X per day. I'm still getting bubbles from the blow off tube occasionally but the gravity is still 1.024. that's pretty sugary.

Do you think it is worth trying to pitch a different yeast? or pitch a champagne yeast?

74
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 20, 2013, 10:26:56 AM »
 <The yeast starter of 2qts for 2 vials is inadequate- even if you got the yeast from white labs this morning. And 4 days on the stir plate, why? The temperature is fine also. How old was the yeast, one fermentor or two?>

I was going to decant and step it up but that didn't happen. I thought 2 vials for 11 gal batch would be enough. No? I usually use one per 5 gal of Ale. Now lagers might use more.

The yeast was just purchased and I don't think it was old. I use one large 15 gal stainless fermentor.

75
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 20, 2013, 09:58:49 AM »
I use a hydrometer. I don't think 3# of crystal (9.75%)  on a 30.75# grain bill is an excessive amount of unfermentables. There's plenty of recipes that call for between 5-10# crystal malts. I wouldn't go higher than 10%. 

I was expecting 75-80% attenuation from this yeast which would give me 1.018 even with the crystal. This yeast has a high tolerance to alcohol, I'm at 6% ABV now.   I just have my doubts after 20 days.

Do you have any tricks to get another 10 points out of it?

Pages: 1 ... 3 4 [5] 6 7 ... 13