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 - Pinski

Pages: 1 [2] 3 4 ... 111
16
All Grain Brewing / Re: Grain Mill Gap Setting
« on: January 23, 2015, 10:01:24 AM »
I adjust for crush, not gap.

Do you use anything to make sure both sides are even or just eyeball it? I'd be curious to see where you settled compared to the measured gaps.

17
All Grain Brewing / Re: Grain Mill Gap Setting
« on: January 22, 2015, 10:10:31 AM »
.039 works very well for me.

18
Equipment and Software / Re: Grain Crusher
« on: January 21, 2015, 02:50:30 PM »
I recently made the move from a Barley Crusher that stopped crushing barley to a Monster Mill 3. I've only got one batch on it but the thing is solid, has a huge, sturdy hopper and I'm confident I'll get years of reliable use.  S'pose I'm gonna find out.

19
General Homebrew Discussion / Re: Expense calculator
« on: January 21, 2015, 10:48:46 AM »
More rabbit hole...

Energy (propane, natural gas, electricity)
cleaning and waste water
Misc. ingredients (water adjustment)

20
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 10:34:18 AM »
The extension should make brewing 10g batches very nice. I figured it was $25, why not?

What is the gap setting on your MM3, Jeff? I used it at the factory 0.045 setting (as recommended) and was fairly disappointed in the efficiency. 65% for the Dry Stout and 51% for the Maibock. I'm used to running 75-76% with a single batch sparge and the ol' Barley Crusher. I think I might drop it down to 0.039 since the crush looked pretty coarse. All cracked and nicely separated husks, but still fairly coarse. I used to run the BC at 0.038 I think.

And yeah, I guess you guys could start calling me 'AmandaB'. :D

+1 on the hopper extension. Big and sturdy.

I have my first batch using my MM3 in the fermenters. I couldn't get myself to leave the gap at .045 as the instructions suggest and set it to .039 which is where I used to run my BC before it crapped out.  My mash efficiency was 78.5%, I don't have final numbers yet for overall efficiency but if I hit my numbers it will be ~82.4%. This is for a very low OG Berliner at 1.034, so there's that.

Crush looked pretty nice and fine. I am a little concerned that the husks were perhaps shredded more than I would like but I haven't confirmed any detrimental astringency yet.  Sparge was just fine with a 40% wheat grain bill and no rice hulls added. 

Nice build, looks awesome!

21
Yeast and Fermentation / lacto starter; my first yeast infection?
« on: January 16, 2015, 11:03:48 AM »
So last week I made a couple 1.5 liter starters for two packages of Wyeast 5335 destined for two 5 gallon carboys of Berliner wort.  Lacto were pitched to ~1.025 starter wort at 95*F and held at steady temp for one week.  During that week one of the starters was producing a very small amount of gas bubbles.  I didn't think much of it.  Prior to pitching the starters, they were sampled and pH tested. Tasted nice and sour with pH of 3.5. Into the fermenters they went to fresh un-aerated wort at 1.034 and 100*F.  Just a couple hours later, the carboy that received the "bubbly" starter erupted into what I can only describe as a classic, vigorous yeast fermentation. Lot's of gas, churning beer and lot's of krausen that blew out the foam stopper and had to be replaced with  a blowoff hose.  I decided to just clean it up and let it ride for the planned week at 100*F.  The second carboy is nice and quiet and fairly clear compared to the other, as expected.

Anyone else experience this with a packaged lacto culture?  I'm assuming I received a packet contaminated with yeast of some kind. My sanitation is solid and likely a bit over the top.  I've never had to dump a batch at home due to contamination. 

Any thoughts on the "infected" carboy.  I made my starter of 1007 for the clean batch last night. I decided not to make the second one for the "infected" carboy as I'm pretty confident that it's fermented out into a hot fusely mess.  I'll do some taste tests this weekend to see where its at but I'm not terrible confident.  Oh well, at least half of the batch should turn out well.  Appreciate any thoughts or comments folks may have with similar experiences. 


22
All Grain Brewing / Re: How well do you clean your mash tun?
« on: January 15, 2015, 11:31:58 PM »
I spray it out with hot water and use one of those, one side is sponge/one side is plastic scrubby thingamajigs. Just enough to knock off loose dried on grains and sticky mash. Towel dry and store valves open.

Once a year disassemble, BKF the pot, soak the valves and fittings in PBW and reassemble.

Brew. Repeat.

23
Going Pro / Re: footwear
« on: January 14, 2015, 10:31:50 PM »
At home I usually wear my Georgia Boot Romeos, at the brewery I'll slide on a pair of cheap muck boots with insoles if I want to clean quickly with the hose.

24
Ingredients / Re: hops for kolsch 'style' ale
« on: January 08, 2015, 11:45:24 PM »
With that said, I think that US Tettnanger tastes nothing like Fuggle.  It also tastes nothing like Tettnang Tettnanger (a.k.a. German Tettnanger).  It has it's own mild flavor coupled with clean bitterness, which I happen to like in delicate beer styles.  I like US Tettnanger enough that I purchased a pound of whole US Tettnanger this year to recreate many of the beer recipes that designed in the nineties and early 00s.

I think it would make a delightful Golsch.  8)

25
Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 08, 2015, 09:03:44 AM »
I wouldn't use a stir plate either. Oxygenating may inhibit the lacto.

Oxygen doesn't bother the lacto. The stirring action will help bring nutrients to the cells and carry away byproducts, as well as keep heating even.

Warmer is better. I don't think there is much difference between 90-120F, so just keep it as warm as you can without significant fluctuation. Consistent temp (just like with yeast fermentation) is important.


Referring specifically to lacto buchneri which is the WY5335 strain mentioned in the OP, here is the source of my understanding.  Paraphrasing from Wyeast's Jess Caudil and Solera Brewing's Jason Kahler presentation at NHC 2012 A Perspective on Brewing Berliner Weisse-style Beer.

@45:48 The presence of oxygen will slow down the growth of this bug (WY5335). That’s why we… well… that’s not 100% why we purge a tank with CO2 prior to adding the wort and only the lactobacillus. It doesn’t help it, having oxygen present doesn’t help it. It will grow in the presence of oxygen for sure. But the main reasoning behind not having oxygen in the wort with only lactobacillus is you still have a lot of sugars sitting there for days and they start to brown up if you have a lot of oxygen there and that makes the beer oxidized and brownish.

Jason goes on to say later in the presentation-
No, there is no oxygenation at all at any point in the production of the beer. Actually a lot of care was taken to avoid any air being introduced. We pitched much higher rates so the oxygen free environment wouldn’t be a big deal.

I don't mean to be argumentative Kyle, you have much more experience with sours and various lacto strains that I do. Not sure if the OP is going for a BW, I  just wanted to clarify where I was coming from and what makes sense to me from sources that I trust.  To your point about nutrients and byproducts, to address that I gently swirl my flasks once or twice a day to mix things up a bit. Regarding even temperature, my flasks are in a fermentation chamber at steady temperature rather that a warming pad or band. Any further comments or insight on this would be greatly appreciated.

26
The Pub / Re: What's your favorite thing about being a Homebrewer?
« on: January 08, 2015, 08:39:45 AM »
uh... the beer.

27
Ingredients / Re: hops for kolsch 'style' ale
« on: January 08, 2015, 08:38:18 AM »
I got ya. I do brew quite a few hybrid type beers that are close to but not quite to meeting style specifications

As you should!

28
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 10:33:02 PM »
Trust me I am aware that I am not supposed to call it a 'kolsch' but it tastes a lot closer to that than an APA since it is much more balanced and has that classic kolsch malt/yeast character. I guess it might be closer to an American blonde ale? I thought 'Americanized Kolsch Style Ale' might describe where I am coming from...I simply named it Goslch due to my last name
;D I love it!

29
Yeast and Fermentation / Re: pH question - dead lacto?
« on: January 07, 2015, 08:17:43 AM »
I wouldn't use a stir plate either. Oxygenating may inhibit the lacto.

30
Ingredients / Re: hops for kolsch 'style' ale
« on: January 07, 2015, 08:15:18 AM »
I've made a "Kolsch" with domestic Tettnang using WY2112 and folks really enjoy it.  I like your idea of blending something along the lines of Amarillo, with a measured touch.

Pages: 1 [2] 3 4 ... 111