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Messages - quest4watneys

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1
General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: December 07, 2013, 07:25:31 PM »
My in-laws mock my homebrew and make yeast infection jokes.  They'd drink cat piss if it were in a Yuengling bottle, tho.  It used to bother me, but now I realize they're not worthy.  I never bring homebrew to family events.

That's funny! Are we related?!?

I'd love to share my homebrew but in my entire circle of family/friends/strangers/vagrants, there are precisely two people who appreciate homebrew. The rest think there's something wrong with it if it doesn't taste like (insert commercial brew here)_______ Light/Lite  :-\

2
All Grain Brewing / Re: FG too low again!
« on: December 02, 2013, 06:30:39 PM »
It really sounds like you need a good accurate thermometer and getting your mash process more consistent.

As I read the responses, I get that feeling as well  8)

3
All Grain Brewing / Re: FG too low again!
« on: December 02, 2013, 05:11:20 PM »
Are you looking at mash ph? That could also be an issue in the fermentability of your wort.

This is the first time I've used RO water and made water adjustments. I'm using pH strips for now and initially, it was in the appropriate range but when I did my sparge, I forgot to add the calcium chloride which resulted in the pH dropping a bit low.

4
All Grain Brewing / Re: FG too low again!
« on: December 01, 2013, 08:43:40 PM »
Thanks for all the insight!  It's about time for a new thermometer anyways so now I have an excuse  :)

5
The Pub / Spirit distillation
« on: December 01, 2013, 06:52:35 PM »
I had someone tell me they thought that distilling spirits was just made legal as long as it was in small amounts. I didn't think so so I did a little internet research but all the info I found was outdated. I'm gonna guess it's still illegal  ;D

6
All Grain Brewing / Re: FG too low again!
« on: December 01, 2013, 06:45:38 PM »
Have you calibrated your thermometer? You could be mashing cooler than you think.

Thermometers are calibrated. I have 5 on hand  :)

1.  No, I wouldn't crash while you are dry hopping - it needs to be done @ ~ 65 - 70F to extract the best hop flavor and aroma..

2.  Are your OGs consistently low too, or just FG ?  If you regularly are a few points low on your OG, it would carry over to making your FG low too.

3.  Yeast attenuation rates are an estimate at best - a lot of factors go into determining what your actual FG will be - grist, mash temp, yeast health, pitching rate.

4.  What temp are you mashing at ? Since it seems to be an AG problem and not an extract one, I wonder about the accuracy of your thermometer. If your thermometer is not very accurate, you could easily be mashing several degrees cooler than you think. This would make a more highly fermentable wort and would give you a lower FG than you anticipated.

5.  What yeast did you use?  Going from  1.084 to 1.016 is 80% attenuation and would not be out of line for a number of yeasts.

I almost always hit my OG and I'm using 1056 for my yeast. I did a starter because the OG was high but that's not always the case. With this batch I was aiming for 153° but overshot to 162°. I quickly got it down to my target temp but lost a lot of heat during the mash. It got down to around 148° but I brought it back up with boiling water. Now that I think about it, it was kind of a roller coaster mash  ::)

I had the same trouble for a while. Are you batch sparging or fly sparging? I batch sparge and used to let my first runnings sit in the kettle while I sparged. I now turn on the flame right away and start heating my first runnings while I sparge/vorlauf/drain my second runnings. It fixed my over-attenuation problem and I get to a boil faster. Win-win!

Funny because I do that every time! Just out of curiosity, what impact would that have?

7
All Grain Brewing / Re: FG too low again!
« on: December 01, 2013, 04:28:07 PM »
Are you certain your hydrometer is accurate?

I don't seem to recall an issue when doing extract  :-\

Temperature correction on the hydrometer?

It was taken at 68°.

8
All Grain Brewing / FG too low again!
« on: December 01, 2013, 03:47:27 PM »
One thing I've been able to do consistently since my AG excursion began 1 1/2 years ago is miss my FG on the low side. :(  It seems that every time my fermentation is done, I find my self several points below my target. This time, I started at 1.084 one week ago and today it's already down to 1.016. My FG should be 1.021. I dry hopped today so should I crash it to stop fermentation or let it go? Any ideas as to why I'm missing my FG?

9
All Grain Brewing / Re: TDS and Water Hardness
« on: November 22, 2013, 08:14:14 PM »
I appreciate the info! I did use it to test a bottle of RO water and at room temp it said the TDS was 3ppm as opposed to tap water at 481  :)

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All Grain Brewing / Re: TDS and Water Hardness
« on: November 22, 2013, 07:57:07 PM »
Are the meters good for determining whether RO water I buy is what it's supposed to be? I didn't spend a whole lot of money on it because I read that ballpark is all you really need when using it for what I'm using it for.

11
All Grain Brewing / TDS and Water Hardness
« on: November 22, 2013, 04:50:42 PM »
I bought a TDS meter so I could test the RO water I bought to make sure it was as pure (at least as far as TDS) as it should be. My tap water was 481. Is there any correlation between total dissolved solids and water hardness?

12
All Grain Brewing / Re: Water profile and IPAs
« on: November 20, 2013, 02:09:12 PM »
With all of that in mind, are there any mineral 'go-to's' that are common? Any to stay away from? Is it basically mix whatever you want until you get the profile style you're after?

13
All Grain Brewing / Re: Water profile and IPAs
« on: November 18, 2013, 07:46:53 PM »
The DIPA recipe I got was from a brewery in Broad Ripple. I know they use RO but I didn't ask what they did to it. Here's what I got starting with RO and a pale ale profile to achieve a 'balance' all per/gal:

1.70g Gypsum
0.45g Epsom Salt
0.45g Baking Soda
0.50g Calcium Chloride

Anything look out of whack?

14
All Grain Brewing / Re: Water profile and IPAs
« on: November 17, 2013, 07:29:22 PM »
Honestly that's where RO water comes in for me. Indy water is not great for brewing most beers. RO is a nearly mineral-free base to build on. I use 100% RO, so I go to the "Water Input Tab" (#3) and look for the dilution percentage drop=-down. Set it to 100%. Then from there you can use the pale ale profile to find your target mineral levels.

Thanks for the advice. I set the dilution % to 100, the water type to RO and the style to pale ale. I've got my water amounts in as well. So now it's just a matter of inputting different minerals/amounts until I land within the desired range, correct? My apologies for all the questions but this is an aspect I've never tinkered with before. I usually buy bottled water or toss some campden tablets in my overly chlorinated tap water :0)

15
All Grain Brewing / Re: Water profile and IPAs
« on: November 17, 2013, 05:33:23 PM »
I have downloaded Bru'n which brings up another question. I can pull a water profile from my local water company's website but it seems to be lacking some of the required info needed for the input. Am I missing something or do I need to request a more detailed report?

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