Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - ultravista

Pages: 1 ... 8 9 [10] 11 12 ... 21
136
General Homebrew Discussion / Mash Out Fermentability Question
« on: November 13, 2014, 08:21:13 AM »
I get fairly decent and consistent efficiency by mashing in a bag.

Perhaps a dunk sparge/mash out of sorts, after I drain the 1st runnings into the kettle and start the boil, add 168ish water to the tun, let it rest for 15-30 minutes, collect 2nd runnings, and add to the kettle.

It takes about 20-30 minutes (at a moderate flame) to get to the kettle wort, or first runnings, to boiling temperature.

I am wondering now if this process is affecting the fermentability of the wort.

For example, when mashing @ 149-150 for 'light body' and 'maximum fermentability,' is the absence of mash out effectively nullifying the lower mash temp process as the wort post-mash is slowly raised to boiling temp?

In other words, targeting a low mash temp without a mash out, is the slow heating of the kettle allowing enzyme activity to continue? Does this move the target above 150 therefore creating a heavier body with less fermentability and perhaps a higher post-ferment gravity?

I've read the mash out 'fixes' the wort and stops enzyme activity.

137
General Homebrew Discussion / Re: Quad too Sweet - What to do?
« on: November 11, 2014, 07:07:30 PM »
How much candi syrup (D180 or similar) did you use ?  Swapping a little base malt for a little more sugar/syrup should help it finish a few points lower in the future. I've used 1762 many times and can get down to 1.016 pretty regularly.

2 pounds of Candi Syrup's D180.

138
General Homebrew Discussion / Re: Quad too Sweet - What to do?
« on: November 11, 2014, 03:59:23 PM »
ABV should be approximately 8.9% and near 74% attenuation using WLP540.

Denny - if this was in your pipeline, what would you do?

If I recall correctly, your Rochefort 8 was 1.016-1.018?

139
General Homebrew Discussion / Re: Quad too Sweet - What to do?
« on: November 11, 2014, 02:29:42 PM »
morticaixavier - it is Rochefort 8 recipe that was over target by 8 points (1.087 vs. 1.079) and only attenuated to 1.021 fermented w/WLP540. Despite time, heat, and coaxing, it did not budge past 1.021.

I just put it under gas yesterday. Maybe the C02 will add a little 'bite'.

Reading numerous Rochefort 8 threads (here and elsewhere) others were near 1.016-1.018 with similar batches.

Not sure what do to.

140
General Homebrew Discussion / Quad too Sweet - What to do?
« on: November 11, 2014, 02:18:05 PM »
My kegged quad is too sweet. Looking for advice on what to do.

Would an addition of bittering hops level-out the sweetness? I was thinking of drawing off some wort, boiling it w/hops, cooling, and dumping into the keg.

Any ideas/suggestions to take the edge off sweetness?

141
Ingredients / Re: Second Use for Dry Hops
« on: November 07, 2014, 07:57:47 AM »
Got it - a bad idea

142
Ingredients / Second Use for Dry Hops
« on: November 06, 2014, 04:50:55 PM »
Since we're not pulling any bittering from our dry hops, is there perhaps a second use for dry hops?

Would boiling extract bitterness after a week soak in beer @ 40f?

143
Yeast and Fermentation / Re: WLP007 for Pliny the Elder?
« on: November 06, 2014, 07:33:14 AM »
Most (if not all) of the recipes in Mitch Steele's Stone book reference 001 or 002.

144
Yeast and Fermentation / Re: WLP007 for Pliny the Elder?
« on: October 31, 2014, 07:10:48 PM »
sambates - interesting that you say Stone's house yeast is 001. Most Bastard clone variations use 007. I bought 007 to do a Double Bastard. Do you recommend 001 for the Bastard?

In Mitch's book, all of the Stone beers reference 001 or 002 but the CYBI boys say Arrogant Bastard is brewed with 007.

What say you?

145
Yeast and Fermentation / WLP007 for Pliny the Elder?
« on: October 31, 2014, 06:44:40 PM »
I happen to have WLP007 on hand and wondering how 007 would work for a Pliny the Elder clone?

With the massive load of hops (13 oz.), will there be much difference in perceivable esters if using 007 and temperature controlled instead of 001 or another Chico strain?

I am brewing the MoreBeer Pliny clone.

146
All Things Food / Re: Smoked, fermented hot sauce
« on: October 26, 2014, 06:48:04 PM »
Could you use a beer yeast? Smoked pepper hot sauce fermented with a Belgian yeast strain :)

147
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 25, 2014, 10:42:06 PM »
Mine was 1.087 and it seems to have settled @ 1.020.

148
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 24, 2014, 09:44:26 AM »
egg - what was your starting gravity?

149
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 07:19:08 AM »
If you start chilling you likely won't go any lower.  If you're happy with 1.021 that's fine, but if you think it should be lower I would just wait.

I've left big beers for two months to reach terminal gravity.   Sometimes you just have to be patient.

I haven't left beer on the yeast cake for longer than 6 weeks. It's about 45 degrees now, perhaps too cold for the yeast to continue nibbling.

150
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 07:09:59 AM »
S. cerevisiae - thank you for your feedback. I rely on Beersmith and rarely run calculations elsewhere. Moving forward, I will check via Excel.

Gravity was down to 1.021 last Saturday and I decided to begin chilling. This week will be 6 weeks since pitching. I believe that it may be down another point or two by tomorrow. Around 77% attenuation.

Pages: 1 ... 8 9 [10] 11 12 ... 21