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Messages - kramerog

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286
General Homebrew Discussion / Re: Repeatable Boil Off
« on: November 11, 2016, 08:21:06 PM »
I inspect the "quality" of the boil rather than looking at gas settings.  I'm looking for good turnover and some bubbling.  I tend to boil to volume so I go a little longer if necessary or add water.  I often check the volume with 20 minutes to go which is about the earliest that I'll add hops after the bittering addition.

I don't have an opinion about the pros and cons of boiling to volume vs to gravity other than measuring volume is easier for me.  Generally if I hit my volume, I'm pretty close to hitting my target gravity.

287
Yeast and Fermentation / Re: How cold to cold crash?
« on: November 11, 2016, 03:43:44 PM »
Since you bottle, I don't see the benefit of dropping the temperature lower than your current practice as you're going to end up with a deposit in your bottles anyway.

288
Other Fermentables / Re: Wine noob
« on: November 10, 2016, 02:54:51 PM »
Since nobody has responded, I'm going to say metabisulfite.  Don't ask me how much.

289
Equipment and Software / Re: pH meter calibration
« on: November 08, 2016, 03:01:31 PM »
There are tables for standard buffers.  If you know what the buffer is, you should be able to find the corresponding table.

Sent from my XT1095 using Tapatalk


290
Equipment and Software / Re: pH meter calibration
« on: November 08, 2016, 05:20:28 AM »
If you know what the buffers should be at 20C then use those values

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291
General Homebrew Discussion / Re: Hop utilization vs. boil gravity
« on: November 07, 2016, 08:51:27 PM »
My recollection is that the the explanation of why hop utilization varies according to gravity changed.  I can't be any more specific.

292
All Grain Brewing / Re: Boil over: foam is good or not?
« on: November 07, 2016, 03:06:00 PM »
The worse part of a boilover is the mess to be cleaned up.  RDWHAHB!

293
Beer Recipes / Re: Belgian ipa(used saison yeast)
« on: November 07, 2016, 02:47:34 PM »
DePont yeast could work well with a juice/New England IPA if you don't try to drive the gravity down.  I would still look at lowering the amount of Warrior to reduce IBUs.  Sulfate and chloride levels are fine for the style.

294
All Grain Brewing / Re: Gravity consistently off by 10 points
« on: November 06, 2016, 12:23:42 AM »
Crush and mash pH are probably the most typical reasons for low efficiency.  Mash thickness was probably my biggest initial issue.  After decreasing the mash thickness from 1.25 to 1.5 qt/lb my efficiency went up and became more consistent.  The main reason being that it became easier to find and bust up dough balls as they floated to the surface when there is an excess of water.

Protein rest and campden tablets should not change the mash efficiency.

295
Equipment and Software / Re: wiring a pump
« on: November 03, 2016, 02:01:05 PM »
Hopefully you have a voltmeter,  if not,  they are cheap at Harbor Freight Tools.

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Can you access the wires where they connect to the pump?  If so, you can use the continuity setting or ohmeter to determine which wires at the pump end do what before you cut off the plug.  Using that info you can determine the wires at the plug end after cutting off the plug. 

296
Ingredients / Re: help brewing a shandy
« on: November 02, 2016, 01:06:42 PM »
ok so if i wanted to brew some kind of huckleberry beer what would you guys recommend doing and when would you add the berries. They are kinda like blueberries in a way Denny.
Blueberries and cherries have mild flavors so the minimum amount for them is 1 lb/gal.

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297
Ingredients / Re: help brewing a shandy
« on: November 02, 2016, 01:04:06 PM »
ok so if i wanted to brew some kind of huckleberry beer what would you guys recommend doing and when would you add the berries. They are kinda like blueberries in a way Denny.



I'd brew whatever base beer you want for your beer, wait around a week, then rack to a secondary on top of the fruit that's contained in a fine mesh nylon bag to contain the fruit pulp. Then wait 2-4 weeks and package. Closer to a month is better since you're using whole fruit, to give the fruit a chance to break down and give up its goodness.
+1 to the above.  I recommend freezing the fruit to break it down and to kill or stun much of the bacteria.


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298
Beer Recipes / Re: Psrtigyle Barleywine Group Brew
« on: November 01, 2016, 09:02:04 PM »
The concept is very doable.

299
Beer Recipes / Re: Psrtigyle Barleywine Group Brew
« on: November 01, 2016, 06:13:26 PM »
I'd suggest using Kai's partigyle simulator. I've always had great success with partigyles using it.

My signature line includes a link to a partigyle calculator based on Kai's.

300
Ingredients / Re: Bru'n Water question
« on: November 01, 2016, 02:41:36 PM »
I'm not sure that pH even affects the calculation as alkalinity drives the calculations.

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