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Messages - kramerog

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1
I think you would be better off with a stainless steel stone to create small bubbles.

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2
Beer Recipes / Re: How much lactic acid is a problem?
« on: Today at 01:55:59 PM »
I use about 5 ml of lactic acid in a 5 gal batch without hesitation in pale styles.  I haven't had reason to use more than that.

3
I wonder if homebrewers who did not like black patent were not properly adjusting the mash pH.  The pH readings suggest that black patent is more acidic than the other dark malts even at the same nominal lovibond value.

4
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

1. First time brewing with the BM. Not gonna mess around with the basic system now...
2. Maybe, but no clue how much...

Other than creating more acidity and more salt, you could double or triple the metabisulfite because it'll break down in the boil.  I would try to do some kind of calculation to see how much sulfuric acid and sodium or potassium you would be creating or adding to see if that would be problem.

5
Two thoughts about the overflow during mashing.  1. Could you put a hose over the end of the overflow tube and into the mash at the other end?  2. Use more metabisulfite?

6
Ingredients / Re: Table sugar instead of dextrose or ?
« on: May 27, 2016, 07:28:00 AM »
Table sugar will work just fine.  I generally see no reason to use corn sugar/dextrose.

7
Ingredients / Re: Adding Banana Ice Cubes
« on: May 27, 2016, 07:26:07 AM »
Generally the inside of fruit is clean enough and bananas can get pretty mushy so I think you could just put peeled fresh brown bananas into the fermenter without freezing.

8
I doubt that lack of nutrients are an issue in a low gravity fermentation.  That leaves mashing and oxygenation as the primary suspects.  If your yeast have built enough sterol reserves in the starter then I think you could forego aerating the wort but I doubt that a stir plate would do that because stir plates are about removing carbon dioxide, not so much about aeration.

Dry yeast is supposed to be made under aerobic conditions.  So one time, I pitched dry yeast into a non-aerated wort (except for incidental splashing) and got an unusually long lag.  I don't recall any negative effects to the lag.  I have since then gone back to aerating wort as my standard practice.

9
There is some debate whether adding sugar adjuncts at the end of the fermentation is worth the extra effort.  Here I think it would have been because you would have had less fuel in the fire and because honey aromas are best preserved by adding the honey at the end of fermentation.

I would keep the temp in the upper 70s to allow the yeast to clean up immature off-flavors.

10
All Grain Brewing / Re: where did I go wrong
« on: May 24, 2016, 07:03:50 AM »
So what can you do with the mash gravity reading you took?  Compare it to the 1st table at http://www.braukaiser.com/wiki/index.php?title=Understanding_Efficiency.

11
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 10:16:21 AM »
I somewhat doubt that you are seeing a secondary fermentation with 5335.  IIRC, 5335 only consumes glucose so it can only eat the glucose in the wort initially and glucose produced by the yeast. 

12
Equipment and Software / Re: Chugger pump cleaning update/advice
« on: May 20, 2016, 11:35:54 AM »
I will probably not take apart my chugger often (just bought one), but I do plan to run boiling wort through it for a few minutes before doing transfers.  Heat can sanitize dirt. 

13
Yeast and Fermentation / Re: HELP with adding Orange zest
« on: May 19, 2016, 09:03:33 AM »
The beer could be infected by the zest, but the likelihood of this is low.  I've added orange zest to fermentation without any special precautions and without problems before.  I agree with the previous posters that it is most likely fermentation of honey and subsequent offgassing that you are seeing.

14
Equipment and Software / Re: Calibrate those thermometers!
« on: May 17, 2016, 12:04:31 PM »
Denny, any idea what caused your brewing thermometer to get out of whack?  What kind of thermometer?

It's a bimetal dial thermo that I've had since I started brewing 18+ years ago.  Came with my original equipment.  Since it's made to be adjusted, sometimes the adjustment slips.  But I also dropped it a while back and hadn't checked it since then  Normally I check it every few brews, but things have been so crazy the last few times I brewed I hadn't gotten to it.  Another lesson...if yer gonna brew, then BREW!  Don't try to write a book and answer email at the same time!

Thanks.

15
Equipment and Software / Re: Calibrate those thermometers!
« on: May 17, 2016, 11:52:00 AM »
Denny, any idea what caused your brewing thermometer to get out of whack?  What kind of thermometer?

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