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Messages - kramerog

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331
I get ethyl acetate when making sour beers with lacto in an open fermentation.  I do closed fermentations now.

332
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 10:44:16 AM »
I can't address the weizen issues.  To do multiple infusions in Brun water you have to enter two separate mashes.  The second mash has all the water and salts added for the first mash. 

Note that the desired pH for a ferulic acid rest is 5.7-5.8 per http://beerandwinejournal.com/german-wheat-beer-iii/ and  http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/ .

Thanks! My LHBS was out of pils malt so the brew got delayed which will give me a chance to use the info you've provided.

I had no idea about doing the acid rest at 5.7-5.8 and I think that's about where I'll be before adjustments. So I'l probably just end up adding my salts after the ferulic rest for the remainder of the mash. I'll check the numbers in Bru'n water first to make sure.


I think that with my water I would probably not need to do any salt additions for a ferulic acid rest and so all my salt additions would be afterwards too. 

There is another wrinkle here.  The temperature of ferulic acid rest is within the range for a phytase rest which produces acidity.  I'm unclear as to how much acidity is produced during a phytase rest but apparently not a lot for a short rest because the phytase rest might go for several hours per Palmer's http://www.howtobrew.com/section3/chapter14-2.html.

333
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: July 27, 2015, 10:12:23 AM »
I can't address the weizen issues.  To do multiple infusions in Brun water you have to enter two separate mashes.  The second mash has all the water and salts added for the first mash. 

Note that the desired pH for a ferulic acid rest is 5.7-5.8 per http://beerandwinejournal.com/german-wheat-beer-iii/ and  http://braukaiser.com/blog/blog/2010/06/04/how-much-effect-does-a-ferulic-acid-rest-have/

334
The salty flavor could from the water they are using.  Do you get salty flavor from Cal Commons?

335
Kegging and Bottling / Re: Ball Lock Question
« on: July 21, 2015, 09:14:56 PM »
Sounds like microbial/bacterial/mold gunk.

336
All Grain Brewing / Re: Question about batch sparge timing
« on: July 21, 2015, 09:05:02 PM »
Also the iodine test is not particularly helpful.  http://braukaiser.com/wiki/index.php?title=Troubleshooting_Brewhouse_Efficiency has a table showing what gravity you should be getting at the end of your mash.  Also this may be helpful: http://braukaiser.com/download/Troester_NHC_2010_Efficiency.pdf

337
Ingredients / Re: Jarrylo hops
« on: July 20, 2015, 09:13:08 PM »
Great Lakes has a summer release called Sharpshooter Session Wheat IPA that's "loaded with Jarrylo hops."  I thought this beer tasted grassy.  I got 4 oz. of this hop when I re-upped my membership and I'm thinking of seeing if I can do a trade with my LHBS to get something I would like to use.
When did you get the hops for reuuping with the AHA?  I'm still awaiting for mine.

338
Yeast and Fermentation / Re: Re-using yeast
« on: July 20, 2015, 09:01:02 PM »
I got a call from the FBI after ordering sulfuric acid.  Despite the fact that the lab I was running was in a trailer, I never hear from the FBI again.

339
All Grain Brewing / Re: Water for an Oktoberfest?
« on: July 20, 2015, 08:06:26 AM »
There was an article in a recent Zymurgy about the water of Munich you might want to read.

Form this artice or a different one, it turns out the calcium needs for lager yeast are less than than ale yeasts so yes get rid of the gypsum as recommended by others and you probably don't need to bump up your calcium chloride to get to ~50 ppm calcium.

340
General Homebrew Discussion / Re: Help: How to Raise Wort pH?
« on: July 19, 2015, 10:02:32 AM »
I'm not sure why you are worried about too much calcium given that the downside of sodium chloride, salty beer, is generally worse.

341
If your pH is 3.6 you have plenty of acidity to balance the residual sugar.

342
What will happen during the boil is somewhat unknown as lactic acid will also vaporize with the boiling water.  I suspect that the pH will go down due to the boil but it likely won't go back down to 3.6.

If you can get your hands on a gallon jug, I recommend splitting the beer between the jug and the ferementer and then pitch a large amount of yeast without doing the dilution and the boil.  You could heat the beer to pasteuriization temps if you want before pitching yeast.

343
Yeast and Fermentation / Re: Lacto Souring
« on: July 18, 2015, 04:45:31 PM »
I think anaerobic conditions initially are not essential but that may vary based on the specific strain.  Any reason why you just don't do the fermentation in a plastic bucket?

I think boiling the soured wort to be a waste.

344
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 17, 2015, 12:06:07 PM »
Is the yeast count in "pure pitch" larger than the one in White Lab vials?

345
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 06:31:30 AM »
I don't take any particular precautions with kegs and lines that have dispensed sour beers, but I do disassemble and clean them between beers.  Also all my kegged beers are refrigerated.  So far no problems.

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