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Messages - rabeb25

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1
Yeast and Fermentation / Re: Fermentation Timing
« on: Today at 08:04:48 AM »
I have been working with(and having good luck) a somewhat accelerated fermentation time schedule.

It looks like this:
chill to 60-63 aerate/pitch yeast
 Day 1   64.5   
 Day 2   65   
 Day 2.5   66   
 Day 3   67   
 Day 3.5   68   
 Day 4   68   
 Day 4.5   68   
 Day 5   68   
 Day 5.5   65   
 Day 5.75   60   
 Day 6   55   
 Day 6.25   50   
 Day 6.5   45   
 Day 6.75   40   
 Day 7   33   
 Day 8   keg/fine/carbonate

I built a fermentation controller to do this, I load a "profile" and it runs the program. It has 2 probes, one in the center of the wort (Beer), and one in the chamber(fridge). It will then heat/cool to keep the temps to the .1 of a degree( and does a fine job of that). If you look at the logging you will see at the height of fermentation at least 10f of difference.  This is on just a 1.040 cream ale with 1056. I then have a camera on the airlock to give me an idea of fermentation, but the controller is really good at telling me. If you look you will see the lag time in the beginning ( no heating or cooling going on) it will then start kicking on much less frequently. When I see little to no airlock movement, and the cycling slow down, I will then pull a sample for a gravity reading. Seems to work pretty much like clockwork.

If you want to see what I am talking about go to http://taplist.noip.me (that is my digital tap list) if you click on the top right corner (whats fermenting) it will take you to the controller. I am currently in day 5 of the schedule. The camera is here: http://brewcam.noip.me

Cheers,

Bryan

2
All Grain Brewing / Re: Late Water Adjustment
« on: March 05, 2014, 02:52:18 PM »
Thanks guys, the bicarbonate was calculated using John Palmer's spreadsheets to hit the desired SRM. I'm new to water treatment. I just read the book Water: A comprehensive guide for brewers and some of Palmer's other stuff within the month as an introduction so I admit I may well be making some rookie mistakes. I basically use beer smith and Palmer's spreadsheet/range guidelines as my guide.

Try Bru'nwater.  I get much more accurate results with it than others.

+1 (reminder to self, get the paid version ASAP)

Where does one get that?

3
Ingredients / Re: Chit malt?
« on: February 25, 2014, 09:07:21 AM »
It makes stuff like this happen  8)







4
Ingredients / Re: Chit malt?
« on: February 24, 2014, 12:42:28 PM »
It is bestmalz, and I get it from north country.

5
Ingredients / Re: Chit malt?
« on: February 24, 2014, 10:05:10 AM »
I add 5-10% in every beer I make(especially German).

6
Extract/Partial Mash Brewing / Re: She's Alive!
« on: February 14, 2014, 03:02:16 PM »
Maybe I am overly sensitive to it but I can certainly taste the difference between bottle carbing and force carbonation, and strongly prefer force carbonation as I feel its "cleaner".

I have always looked at it like this(so correct me if I am wrong). If you ferment warm you get esters, and bottle carbing is another fermentation. So why would you ferment a beer (bottle carb) above normal fermentation temps and under pressure, is that not just asking for esters?

7
General Homebrew Discussion / Re: Clear Beer!
« on: January 29, 2014, 11:15:41 AM »
HEre are some of my clear beer photos

Kolsch:


Red Ale:


Light Lager:


Maibock:


5 gallons of light lager:


And finally a non-clear beer, but its just so beautiful I deserves to be seen, a Hefe:

8
General Homebrew Discussion / Re: Help me improve my process (Pictures!)
« on: November 26, 2012, 11:18:27 AM »
Are the beers that don't turn out an certain style, or srm?

9
Classifieds / Re: One off Custom 2 Vessel Fully Automated 20g System
« on: July 16, 2012, 05:35:02 AM »
Why does everyone assume I gave up?  >:(


Sold my house, building a new house, and don't feel like storing it ... would rather build a new one in a few years.

10
Classifieds / One off Custom 2 Vessel Fully Automated 20g System
« on: July 13, 2012, 08:05:04 AM »


Complete turnkey, you supply a 240v 60 amp circuit and a 20 amp 120v circuit.




What exactly do you get?
Well everything you see here minus the Flat panel tv:

Stand
Kettles
Plumbing
Electric Ball Valves (14 total I believe)
Custom Plate Chiller
Control panel including a 14" touchscreen computer
Brewtroller 4.1
All wiring
Broan SS hood with 1200 cfm 10" fan


Let me know if you have questions....



PRICE $6,000

11
All Grain Brewing / Re: Mash schedules for Lagers
« on: July 02, 2012, 05:29:23 AM »
Do we ACTUALLY know they still do, the are unbelievably tight lipped about anything they do.

12
All Grain Brewing / Re: Milling Flaked Adjuncts
« on: June 25, 2012, 05:36:51 AM »
Anytime I have milled adjuncts, I ended up with a wicked stuck mash.

13
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:52:37 AM »
Oh, I also forgot the lagering phase... I follow the German Rule of 1 week lagering per 1 degree plato. Proper lagering time and temp seem to add that little extra something.

14
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 10:50:35 AM »
Bryan,

Thanks for the recipe!  Already copied and converting in to BeerTools.  May have to make it this weekend...... ;)

Much of what I've been pontificating in this thread I learned from you on the Midwest Forum......

Dave

Thanks!

15
General Homebrew Discussion / Re: That German lager flavor
« on: June 22, 2012, 09:19:34 AM »
Chit Malt is essential, it lends that honey like graininess with an amazing head (and NO flaked barley is not the same).

Don't forget proper attenuation, all German beer is dry, with a malty backbone.. Hockurtz can only achieve this for me.

pH is a HUGE factor, not only mash pH but kettle, fermenter, and final. The Germans like low mash pH's 5.2-3, so that way when it hits the kettle you start low and want to see about 4-9-5.0 into the fermenter(drop to 4.9 with phos if not). They also like low final pH of the beer.

I won't touch too much on water because it has already been mentioned, but I prefer to use RO with enough cacl to get me to ~50 calcium. Minimal approach for me.

Here is a recipe for a Helles that has won me many awards:

Recipe: Edel Hell   TYPE: All Grain
Style: Munich Helles
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM      SRM RANGE: 3.0-5.0 SRM
IBU: 20.2 IBUs Rager   IBU RANGE: 16.0-22.0 IBUs
OG: 1.048 SG      OG RANGE: 1.045-1.051 SG
FG: 1.011 SG      FG RANGE: 1.008-1.012 SG
BU:GU: 0.423      Calories: 151.6 kcal/12oz   Est ABV: 4.7 %      
EE%: 62.00 %   Batch: 5.50 gal      Boil: 8.34 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs 6.2 oz   Total Hops: 1.25 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.30 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
8 lbs 4.1 oz          Pilsner (Best Malz) (1.7 SRM)            Grain         1        72.5 %       
1 lbs 7.8 oz          Vienna Malt (Best Malz) (3.0 SRM)        Grain         2        13.1 %       
1 lbs 3.3 oz          Chit Malt (Best Malz) (2.0 SRM Grain         3        10.6 %       
5.1 oz                 Acid Malt (Best Malz) (3.0 SRM)                      Grain         4        3.1 %         


Name              Description                             Step Temperat Step Time     
Dough In          Add 9.67 gal of water at 125.9 F        122.0 F       0 min         
Maltose Rest      Heat to 145.0 F over 15 min             145.0 F       30 min       
Dextrinization Re Add -0.00 gal of water and heat to 162. 162.0 F       40 min       
Mash Out          Heat to 170.0 F over 4 min              170.0 F       15 min       



---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.034 SG   Est OG: 1.048 SG
Amt                   Name                                     Type          #        %/IBU         
0.25 oz               Magnum [13.50 %] - Boil 60.0 min         Hop           5        13.9 IBUs     
0.50 oz               Hallertauer Mittelfrueh [3.20 %] - Boil  Hop           6        5.0 IBUs     
1.10 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        7        -             
1.10 tsp              Yeast Nutrient (Boil 15.0 mins)          Other         8        -             
0.50 oz               Hallertauer Mittelfrueh [3.20 %] - Boil  Hop           9        1.3 IBUs     


Sprinkle in your yeast of choice.. I prefer 830. Oh yea I only use Best Malz, so YMMV. I brewed my last one with their new Heidelberg Malt, its lagering as we speak and won't come out until September but first tastes are GREAT.




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