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Messages - ultravista

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61
I targeted 5.5 gallons post boil to account for dry hop absorption. I am pretty close to 5.5 gallons.

Besides the low OG, everything else went well on brew day.

One thing I am questioning now is MoreBeer's crush. As a mash-in-a-bagger, I always request double crush. MoreBeer said "we don't double crush but have fixed/adjusted our milling." Apparently customers attributed low efficiency to poor crush. My customer service rep told me a lot of customers were dissatisfied with their crush, enough so that they changed their process.

This is my lowest efficiency yet and the first time ordering from MoreBeer.

Googling "more beer crush" yields similar experiences.


62
I am surprised that I missed the starting gravity. Mash was @ 151 for 90 minutes (while I did other things). That's < 70%.

63
I use a refractometer pre ferment. I am confident it is accurate.

64
The 5 gallon batch (MoreBeer's recipe) included 1 pound of sugar added to the boil.

I'll leave it as-is.

Thank you all for the guidance.

65
I brewed this yesterday and came-in a few points short of the target gravity. Beersmith calculated the OG at 1.072 and I came in at 1.067.

It is fermenting now @ 68F.

The gravity target is close but I am contemplating adding DME or sugar to bring it up.

If you were me, would you leave it as is or hit it with Corn Sugar (Dextrose) or DME while fermentation is active?

If adding Dextrose, would it significantly alter the taste? Beersmith tells me 8 ounces would bring it up to 1.072.

Your thoughts?

66
Ingredients / Re: Dry Hopping Pliny the Elder
« on: November 21, 2014, 07:45:04 AM »
I plan on:

* Fermenting @ 68 F until complete
* Dropping to 40 F until clear
* Raising the temperature back to ambient (approximately 60-65 F)
* Dry hopping for 7-14 days at ambient
* Transfer to keg and add gas

I suspect dry hopping while the yeast is still active is different than dry hopping on a compacted yeast cake.

Limiting exposure to oxygen is my primary concern. Transferring once makes sense.

The MoreBeer recipe includes 2 ounces of whole leaf Cascade. I plan on using this somewhere in the dry hop process (while in the keg) should flavor and aroma fade considerably. I'm the only one drinking this beer; it will be in the keg for a few months :)

67
Ingredients / Re: Dry Hopping Pliny the Elder
« on: November 20, 2014, 09:29:16 PM »
Steve - we're talking about 5 ounces dry hopped. I can't imaging flocc'd yeast would have a material impact. During fermentation, absolutely.

68
Ingredients / Dry Hopping Pliny the Elder
« on: November 20, 2014, 08:49:52 PM »
I plan on brewing MoreBeer's Pliny the Elder clone tomorrow. Their recipe calls for 3 ounces of Columbus, 1 ounce of Centennial, and 1 ounce of Simcoe dry hopped.

To cut-down on wort transfer and oxygen pickup post-fermentation, can I dry hop on top of the yeast cake after final gravity is reached without any material losses?

From what I've read, most recipe calls for 'secondary' dry hopping.

Your thoughts?

69
Pimp My System / Re: 1 BBL garage system with automation
« on: November 18, 2014, 06:46:25 PM »
Wow - what a beautiful brew house.

70
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 18, 2014, 02:33:41 PM »
A 2L starter will provide a substantial margin of error for 5-gallons of 1.070 wort.  However, a starter is a waste of time with that much yeast slurry at your disposal.   All you need to do is to pitch 5 to 6 fluid ounces of that stuff.

Sorry, for future batches, what size starter do you recommend for > 1.070?

71
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 18, 2014, 12:28:41 PM »
S. cerevisiae - let's say I started with a vial of yeast, how big of a single starter would it take to build-up the cell count for a batch this size (1.070)?

72
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 18, 2014, 07:25:18 AM »
S. cerevisiae, that's approximately 7.5 ounces.

Let's say I started with a vial of yeast, how big of a single starter would it take to build-up the cell count for a batch this size (1.070)?

Based on your feedback, my paltry 2L starters appear to be woefully inadequate for batches > 1.070.

73
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 17, 2014, 08:17:13 AM »
I may just use half of it and save the rest.

74
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 14, 2014, 10:00:42 AM »
morticaixavier - my next brew won't be for a few months.

75
Yeast and Fermentation / Re: Jar of Yeast for Pliny the Elder?
« on: November 14, 2014, 09:43:00 AM »
It's super gloppy and thick.

I was thinking about splitting the rest of it amongst several smaller jars and topping off with distilled water.

Is this a sound plan for storage? Would freezing (without glycol) kill the colony entirely? Would freezing be better or worse than leaving it at refrigerated temperature for months?

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