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Messages - kramerog

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General Homebrew Discussion / Re: Hop Slurry Method
« on: February 22, 2013, 12:52:27 PM »
This was discussed in another thread on this board.  There was more oil (good) and more tannins (bad) extracted by recirculation.  The same results could probably be achieved with more dry hops.  It isn't clear that this research is particularly practical for homebrewers.  I doubt that agitating a carboy a few times a day would mimic a continuous flow of beer through a bed of hops. 

Kegging and Bottling / Re: Cold Crashing before bottling
« on: February 22, 2013, 12:29:37 PM »
Wyeast 1056 and Safale US-05 are liquid and dry versions of the same yeast. You should be OK to crash cool and bottle without adding more yeast.

Kegging and Bottling / Re: Cold Crashing before bottling
« on: February 22, 2013, 12:06:23 PM »
You didn't say what yeast you are using.  Perhaps it is US-05?  You probably would have enough yeast to ferment.  When in doubt though you can hydrate and pitch 1/2 a package of Safale per 5 gallons of beer to ferment in the bottle. 

The Pub / Re: Ready
« on: February 20, 2013, 10:54:27 AM »
I assume the bottled water is for brewing more beer.

Kegging and Bottling / Re: Beer Line Cleaning
« on: February 19, 2013, 09:41:15 AM »
I use PBW for cleaning the lines and the kegs.  I use StarSan for sanitizing.  I move the PBW through the lines using a bicycle pump connected to the barbed connector of a standard quick-connect.

Equipment and Software / Re: propane vs natural gas
« on: February 14, 2013, 08:12:32 PM »
If the previous owner was a homebrewer, there was probably a boilover which is clogging the jets.  Try cleaning the pinhole with a pin.  Whatever you do, do not unscrew the nozzles expecting to screw them back in.  I just leave the gas leaks alone, but the gas leaks I have are pretty small.  A good boilover will seal the threads probably.

Aeration of wort does help dry yeast.  There are a myriad of ways to aerate the wort with air.  Certain studies have indicated that shaking a carboy to swirl the contents is best, but I've also heard that criticism of the studies.  I do this and while racking to primary I aerate the wort by running the wort down the side of the carboy so that the wort fans out (old winemaking trick).  I also like to do open fermentations for big beers.

would a tranfer to secondary help with this problem? Getting the beer off of the yeast cake...

If you are getting the eggy sulfur smell, a transfer to secondary can be helpful as the eggy odor will be stripped out by the carbon dioxide that will be lost during the transfer.  However, getting the beer off the yeast cake is generally not helpful for green home brews as the yeast reabsorbs some undesirable taste/odor compounds at the end of primary fermentation like diacetyl.

A possibility is that you are smelling DMS, a sulfur-containing compound that smells like canned corn or a corn refinery, or that the yeast reduce DMS to hydrogen sulfide, which has the classical eggy sulfur smell.  You may not be boiling enough to drive out all the DMS-precursor compounds since you are using a Pils malt and you missed your post-boil gravity. 

Going forward, please remove your johnson from any beers.

They pulverize their malt and then run it through a mash press to maximize brewhouse efficiency too.

When I looked briefly at the calculator earlier this week, it appeared to have a mash pH estimation option based on the same premises as Bru'n water.  These mash pH calcs are based like Bru'n water on the grain bill, color contributions of the malts and type of malts (base, caramel, roasted, acidulated).  I would be surprised if Bru'n water and Kai's calculator at this time provide different significantly different results.

Ease of use could be a difference maker here.

All Grain Brewing / Re: What is an adequate wort boil time
« on: January 30, 2013, 03:59:31 PM »
I think your gravity is a little low for a starter.  My starters are usually 1.040.

Commercial Beer Reviews / Index for Commercial Calibration in Zymurgy
« on: January 30, 2013, 02:24:54 PM »
Is their an index of beers tasted in the Commercial Calibration article of Zymurgy?  It would make it a lot easier to practice tasting for the BJCP exam.

When the recipe editor becomes integrated with the brewing water calculator, I'll give this a try.

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