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Messages - BP79

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All Grain Brewing / Re: Mash Volume when mixing extract with an AG recipe
« on: December 28, 2017, 10:00:14 PM »
TY sir

All Grain Brewing / Mash Volume when mixing extract with an AG recipe
« on: December 28, 2017, 08:35:35 PM »
I'm following a recipe with a 17lb grain bill as well as 7lbs of extract. It's a quick mash, only 20 minutes @ 150, then I'm supposed to add 7 lbs of amber/dark extract, then boil as usual for 90 minutes. Silly question, but I'm calc'ng my mash volume based on the 17lbs of grain, not the 24lbs of total ingredients, right?

I re-sanitized my thief and hydrometer and did a second pull to make sure to make sure I wasn't seeing things but yes, it dropped to 1.004. I pitched a 2L starter and mashed at 147 for 90 minutes with 21 lbs of grain, so I think what I saw was accurate... somehow.

I've rarely dry-hopped, so I suppose it's time to experiment. I think I'll give your methodology a try before crashing and kegging. Thanks for the help.

Sorry in advance if this isn't in the correct category. I brewed a DIPA 10 days ago, had the OG drop from 1.084 to 1.020 @ 65 using WLP001, then raised the temp to 72 and dropped it even further to 1.004 and it hasn't budged in 2 days, so I'll call it a day. I want to dry hop now for 10 days, so should I drop the temp back to the mid 60's, or keep it as is? I'm concerned about holding an ale above 70 even though I'm pretty sure fermentation is complete.

All Grain Brewing / Re: Step Mash to Batch
« on: July 20, 2015, 03:44:30 PM »
The recipe called for a 15 min rest @ 170 before sparging.  So would you suggest a regular 60 min mash @ 150 and call it a day?  I guess I'm just misreading the steps, as it was advertised as a step-mash.

All Grain Brewing / Re: Step Mash to Batch
« on: July 20, 2015, 03:31:58 PM »

Easy...just look at the temp steps to deduce what the recipe author is going for.  Then pick a compromise single infusion temp to replicate it.  For example, if I saw a step mash regimen that was 145/158, I'd do a single infusion about 150-152.

So for a 150/170 American IPA (1.068 OG), would you suggest a single infusion at 160?  That seems awfully high. I was thinking 154 max. 

So in general do you guys never bother adding gelatin to stouts/porters? 

This is the 3rd time I'll be brewing this magical beer but first time kegging and cold crashing with gelatin.  Once ferm is done and the bean gunk has settled for 2 weeks, I was going to:

1) transfer to keg
2) add bourbon
3) condition in keg for a few weeks @ room temp
4) cold crash
5) add gelatin to let remaining yeast drop
6) tap and enjoy after 2 weeks

Does this seem right? 

Classifieds / Therminator + all accessories $175 Hoboken NJ
« on: December 04, 2014, 04:53:59 PM »
After three brews, I've decided to go back to using an immersion chiller.  The chiller works great, but I'm a indoor stove-top brewer and using this inside my apartment is too much of a hassle...  I can't use a pump and getting it to work via gravity requires a balancing act of a ladder, a step-stool, and pop-eye muscles.  The price includes all tubing and quick connects.  I paid $250 from Williams Brewing for all of this. 


Yeast and Fermentation / Re: WLP 530 - how high is too high?
« on: May 22, 2014, 08:08:24 PM »
Given my kegerator doubles as a fermentation chamber, and I just tapped a keg a few nights ago, I probably couldn't efficiently use a heat wrap anyway.  I guess I should be pretty happy that it's managed to drop within a few points of my target without needing any electricity.

Yeast and Fermentation / WLP 530 - how high is too high?
« on: May 22, 2014, 06:56:46 PM »
I brewed a Quad two weeks ago (67% efficiency): 

Brew Day - 1.092 using an 1800mL WLP 530 starter @ 68
BD + 5 - 1.040, tasted eh, let free-rise to 74
BD + 12 - 1.018, tasted tasty, temp still @ 74
BD > 12 - 1.015 target, even tastier, TBD

I know it's still early, but should I use a heating device and crank this up to 80+?   I've read Belgian yeast strains should be allowed to get as warm as possible.  How warm is warm?  Is 74 enough?

In reality, I think I'm subconsciously looking for an excuse to go the the new HBS that just opened up in my hood:

Kegging and Bottling / Re: Force Carbonation and Pressure Drops
« on: May 14, 2014, 07:40:49 PM »
I saw that chart and it's certainly helpful, but I was hoping to find a permutation of that charge over time.  I think what I want isn't really possible unless there's a plot with a third axis.

Kegging and Bottling / Force Carbonation and Pressure Drops
« on: May 14, 2014, 06:31:44 PM »
Is there any literature, aka a nice easy chart to read of a temperature to pressure ratio (x-axis) vs. time (y-axis), that shows how much CO2 gets absorbed when force carbing at a given temperature and pressure.  I finally switched to kegging recently and noticed it takes quite some time for the pressure to stabilize and am curious how long this will take. 

Yeast and Fermentation / Re: Drop hopping and fermentation temp
« on: February 15, 2014, 03:45:03 PM »
Hey get off my post! Lol.

I'm in no rush, so I think cold crashing, then warming back up, then dry hopping is the way to go.  At that point I'll be around 20 days of fermentation. Given there's 10.5 oz of hops in the carboy, I think that's enough time to obtain good flavors and a nice clean IPA without any grassiness appearing. Appreciate the tips.

Yeast and Fermentation / Drop hopping and fermentation temp
« on: February 15, 2014, 12:02:34 AM »
What's the concensus for dry hopping and raising fermentation temperature once fermentation is complete? I pitched at 64 10 days ago and my gravity  has stabilized for a few days now. I want to raise the temp to about 70 to hopefully drop a few more points but I also want to dry hop for a week before kegging. Should I raise the temp and dry hop at the same time, or dry hop for a week then raise the temp? Or, does the relationship between the two not matter?

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