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Messages - duboman

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136
If you are kettle souring, once your wort reaches the desired pH or sourness you then proceed to the traditional boiling of the wort so dms production isn't an issue

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137
The Pub / Re: My Christmas Present
« on: December 27, 2015, 11:36:15 AM »
Congratulations Keith, great space and great crowd!

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138
After kettle souring when you get to your desired pH simply continue your process with a traditional boil, add your hops as scheduled and finish your wort as normal. Easy peasy:)

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139
Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 25, 2015, 03:01:27 PM »
So what exactly is going on during this time period to the beer while it is sitting uncarbonated in the bottle with all that original oxygen in the headspace?  Aren't these beers slightly being oxidized during this process of extended carbonation times?  I understand that yeast are good O2 scavengers but I am not fully convinced.

Ever since I switched to closed transfers from primary into a keg (and stopped bottling years ago) I have noticed a  major improvement in shelf life of my brews.
Not much in the first few days but gradually co2 production begins and if you use o2 caps there really is no issue with extended conditioning time in a bottle. This of course also assumes you use dark bottles and keep them in a dark, warm space until the ufully carbonate. The amount if headspace is really quite small with proper fill level

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140
If you are just pre-souring in the kettle with lactobacillus, you probably won't observe much of a drop in the OG prior to boiling it.  Are you pitching yeast after the kettle boiling and chilling to finish the fermentation off?
Agreed, I kettle sour my Gose with lacto, a few days at 90oF and I lose .01-.02 in OG

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141
The Pub / Re: Another A-B purchase
« on: December 25, 2015, 12:05:57 PM »
Greedy and losing ideals? I say not....
http://www.bizjournals.com/denver/news/2015/12/22/breckenridge-president-i-had-to-sell-and.html

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142
The Pub / Re: Merry Christmas to all.....
« on: December 25, 2015, 11:07:07 AM »
Very well said and from sunny, balmy for December, Chicago, Merry Christmas and Happy New Year!

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143
Kegging and Bottling / Re: 9% ABV, 0% carbonation
« on: December 24, 2015, 09:52:46 AM »
If the bottles are only sitting at 60oF then you need to warm them up to at least 70, even up to 80 is fine. Even with raising the temp a high ABV beer will take more than 4 weeks to carbonate and condition, IME 8-10 week and they should be awesome!

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144
Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 22, 2015, 07:12:19 AM »
Brewed my first 10 gallon batch on my Breweasy on Sunday. Everything worked great.I had a little trouble getting the right adjustment on the auto sparge but that only took a couple minutes. I made a clone of Sierra Nevadas Ruthless Rye. Hit the gravity right on at 1.064. Can't wait to try it out.

I found a helpful video on YouTube about the Breweasy system which I picked up some tips from. Search under getting the most out of your Breweasy.
Watched the same video a couple times, does a good job of over viewing the process with some good tips.  Will say the dude's water chemistry process is a bit wonky though

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145
mash indoors or outsoors with that cooler? i've never done a mash outside in cold temps, but as far as indoors, mine holds within couple degrees over 60-75 minutes
I've mashed in a 10gallon Rubbermaid Bev cooler in a 20 degree garage and never experienced anything greater than 1-2 degree drop over an hour and that's without any blanket or wrap around the cooler. Coolers really hold temps well

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146
Do I calculate estimated mash pH using the water amount that's put in the mash tun or the total water used in the system? I use Bru'n Water currently and I'm trying to wrap my head around how mash chemistry changes when switching to this mash method.
I use bru'n water and do my calculations based on the total volume of water since there is no sparge. Even though you are really not mashing in to the total volume you are still recirculating the total volume through the mash. IIRC I messaged Martin when i was researching the Brew Easy and that was his advice but I'd have to go back to my emails to verify

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147
Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 16, 2015, 02:48:07 PM »
SO today i brewed up a 10 gallon batch of my house IPA and must say after some dialing in and advice from here it was a much better brew day!

I used the 1.5gpm orifice and the volume between the MT and BK stayed perfectly even throughout the mash with a really nice recirculation! temperature maintained perfectly through the mash as well with just a few degrees difference between the TOP and the actual mash required once temps stabilized.

No stuck sparge but only hit 62% efficiency on the mash so I think I am going to try and crush a bit finer and have some rice hulls on hand for the next batch.

Once dialing in the boil off and losses from the kettles and tubing I hit my volumes just about perfectly and have two buckets in the ferm chamber holding 11 gallons of pitched wort, pretty happy camper today!

148
Equipment and Software / Re: Blichmann Breweasy reviews
« on: December 16, 2015, 06:17:19 AM »
Off topic, but please whatever you do don't google 'k-rims'. That term was used a lot in this thread and google gives you the art of Les Krims, who seems to have been weened a bit too early.
Hahaha!

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149
Kegging and Bottling / Re: Neobie keg/psi/temp question
« on: December 15, 2015, 07:36:09 PM »
You should be fine at 12 psi to carb and for serving pressure bit you need to account for serving line length. In my set up those pressures and temps require 10' of Bev line to get a good pour.

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150
Beer Recipes / Re: Hard Root Beer - Anyone have a recipe?
« on: December 15, 2015, 12:33:38 PM »
So it sounds like the new national distribution has really ramped up.....or people are finding that they don't really like it as much as they thought;)

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