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Messages - kramerog

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421
Equipment and Software / Re: Promash Status
« on: November 06, 2015, 01:17:04 PM »
Tried the upgrade from BeerSmith 2 from BeerSmith 1 and hated it.  Looking to try ProMash.

422
All Grain Brewing / Re: Thoughts/Advice on Parti-Gyle Brewing
« on: November 06, 2015, 12:49:49 PM »
I revised Kai's calculator to correct a bug in the boil-off volume in quarts and to add a mash volume calculation.  See the link in my signature line.  I use 98% as my conversion efficiency and have hit my numbers on or close to the nail often. 

I haven't blended the runnings.  Instead I put more effort in designing the initial mash and possibly a side mash to be blended with the initial mash after the first runnings - if the malts  for the second runnings don't require mashing then I will just cap.  My philosophy is to make the brew day as simple as possible.

You'll want a decent refractometer in any case to measure your gravities quickly.

423
General Homebrew Discussion / Re: Cellar Temperatures
« on: November 05, 2015, 05:10:16 PM »
kramerog do you think it didn't develop well because of the temperature and temperature swing?  RIS is typically a good style to cellar.
The life of a RIS is limited by the disappearance of roasted malts.  Strong Belgians, barleywines and old ales aren't limited in the same way.  I don't know if it is because of my warmer temperature, but the RISs become smoother and than they begin to fade.

424
Yeast and Fermentation / Re: fermentation temps after 72 hrs
« on: November 05, 2015, 11:58:25 AM »
+1 to wort-hog.

425
All Grain Brewing / Re: Mash specs for high gravity
« on: November 05, 2015, 08:03:53 AM »
First runnings of a mash at 1.5 qts/lb is about 1.080 depending on the grist.  I happen to be planning a 1.100 beer right now.  I  plan to get 12.5 gals of first runnings and to boil it down to 10 gals to hit 1.100.  I also plan a second runnings beer, but haven't worked out the gravity details yet.

426
General Homebrew Discussion / Re: Cellar Temperatures
« on: November 03, 2015, 02:33:05 PM »
My basement varies over the course of the year between 55 and 72 F.  Cellaring of Old Ales has worked really well.  One of them took two summers to develop to the point where I like them another took only 1 year.  My Old Ales have lots of crystal.  Other styles like RIS haven't generally aged so nicely because the roast fades too much. 

427
Yeast and Fermentation / Re: Shaking
« on: October 29, 2015, 02:19:55 PM »
A technique used in home winemaking was to run the wine along the side of the vessel so that the wine fanned out.  I can get the wort to cover 1/5 - 1/3 of the side of a carboy.  Not sure how effective this is but I also shake/splash.

428
Equipment and Software / Re: 20 Gallon Mash Tun / 5 Gallon batches
« on: October 29, 2015, 10:02:37 AM »
Agree with Steve above.  Your grain bed may be too thin on 5-gal batch of small beer to be a good filter. 

429
General Homebrew Discussion / Re: Blending beers with Acid beer
« on: October 28, 2015, 01:19:15 PM »
Wits were sour traditionally as they did not contain hops.  Make a modern wit and try blending it with acid beer in the glass.

Thanks for the link to the presentation.  I'll have to listen the seminar too.

430
General Homebrew Discussion / Re: Venting the boil
« on: October 28, 2015, 01:04:50 PM »
The better you enclose the pot and burner, the better the capture of steam and combustion gases.  I use a nylon shower curtain with some nomex panels to that end.

431
Yeast and Fermentation / Re: Shaking
« on: October 27, 2015, 12:26:49 PM »
Wyeast says that 40 seconds of splashing and shaking is enough. https://www.wyeastlab.com/hb_oxygenation.cfm.  To me splashing and shaking is a lot less work than shake until  turned into foam.

I just noticed that White Labs does not agree in its FAQ.

432
General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: October 27, 2015, 10:20:23 AM »
Carbonic acid in equilibrium with atmospheric CO2 causes RO to be slightly acidic.  There is not enough carbonic acid in RO to have a significant effect on mash pH, which is what is important.  See other posts about controlling mash pH.

433
Extract/Partial Mash Brewing / Re: 3rd runnings AG into Extract Brew?
« on: October 26, 2015, 11:26:58 AM »
Since winter is coming, you could make a porter or stout.  You can hot extract some roasted malts, maybe some caramel malts if you are doing a porter.  The extract could be made with the existing wort or with additional water.  The extract can then be combined with the wort and boiled together with some hops.  That is frequently my strategy for the last runnings unless I just want to make a smaller version of the big beer. 

434
Equipment and Software / Re: hop blast aroma tool?
« on: October 15, 2015, 03:06:20 PM »
Lot of hop pellets smell pretty much the same to me. Granted the hops were fresh out of the freezer, but I wonder if there is any real value to this.

435
General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 14, 2015, 07:42:00 PM »
Please keep in mind that Star San does not kill Brett (Star San does not kill yeast or mold).   Star San only kills bacteria.
Does oxyclean kill Brett?

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