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Messages - ynotbrusum

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1
Yeast and Fermentation / Re: Lager
« on: August 02, 2015, 11:16:36 AM »
Marshall explains it pretty well for what many follow for lagers:

http://brulosophy.com/methods/lager-method/

Cheers

2
All Grain Brewing / Re: Question about batch sparge timing
« on: August 02, 2015, 10:20:15 AM »
I batch sparge for all the reasons stated above.  As to setting the grain bed, I use a little rice hulls and a fairly fine crush, then I run off slowly while vorlaufing.  Probably just under 50% flow rate.  Then when it looks reasonably clear I start collecting pretty close to wide open.  Then I put a double strainer on top of my boil kettle and pour the wort through it to catch any husks that might have gotten through.  I check my late runnings and they are always above 1.15 or so, so I assume the best as to astringency and pH....YMMV, of course.
1.015 is what I think you meant.

Correct, Jeff.  Big fingered typing got me again.

3
All Grain Brewing / Re: Water chemistry question
« on: August 01, 2015, 08:38:23 AM »
Since I have Brunwater, I use it exclusively. So I have never tried  Beer smith's water profile.  Even so, most of these things contemplate batch size as the finished wort collection and use total water volume as the reference to the gross starting point for water.

4
Yeast and Fermentation / Re: Lacto suggestions?
« on: July 30, 2015, 07:12:45 PM »
I don't think anything is gained by going too warm.  My last batch was held at 85F for 4 days as a starter, but it was the Omega Lact blend (Brevis and planetarium blend).

5
Nicely done - makes me a bit misty-eyed thinking back to my bottling partner...he's 23 now and we see him once a month, if we are lucky.  He's a certified beer lover and texts me with new found brews in his work travels.

Don't blink.

6
Kegging and Bottling / Re: Priming a Hefeweizen in a keg
« on: July 29, 2015, 04:24:59 AM »
Thanks, Steve. I will bookmark those sites for future use!

7
All Grain Brewing / Re: Water Profile Importance
« on: July 28, 2015, 09:09:24 PM »
For stouts?  That is not terribly significant to me.  There are huge differences with other styles.

8
All Grain Brewing / Re: Question about batch sparge timing
« on: July 28, 2015, 12:36:12 PM »
I batch sparge for all the reasons stated above.  As to setting the grain bed, I use a little rice hulls and a fairly fine crush, then I run off slowly while vorlaufing.  Probably just under 50% flow rate.  Then when it looks reasonably clear I start collecting pretty close to wide open.  Then I put a double strainer on top of my boil kettle and pour the wort through it to catch any husks that might have gotten through.  I check my late runnings and they are always above 1.15 or so, so I assume the best as to astringency and pH....YMMV, of course.

9
All Grain Brewing / Re: Mash ph too low?
« on: July 28, 2015, 12:24:08 PM »
Your pH was not 3.2.  It's simply not possible just from several tsp of minerals; you'd have to add a LOT of actual lactic acid to get to 3.2.  5.2 perhaps, but 3.2 no way, no how. 

By the way, you should never ever ever use minerals to adjust pH.  Minerals are for taste.  Use acid (lactic, phosphoric, or acid malt) to adjust pH.


Sent from my iPad using Tapatalk

As to never using minerals to adjust pH, I would caution that making the right water starts with salts and ends with acids, because you want to hit the right composition of the water for the style via salts (typically), but then you need to dial in the pH with some acid, if necessary (often very little is needed and perhaps, though rare for me, instead a slight bit of alkalinity is needed to hit the mark).

10
All Grain Brewing / Re: Water Profile Importance
« on: July 28, 2015, 12:16:13 PM »
To the OP - these guys nailed it and for clarity, if you don't have a pH meter - not a big problem.  Martin's spreadsheet is highly accurate in predicting it and you can buy pH strips for the applicable range for pretty cheap.

Cheers!

11
Kegging and Bottling / Re: Priming a Hefeweizen in a keg
« on: July 28, 2015, 05:49:29 AM »
I will be bringing growlers, so no problems there.  I doubt that I will achieve the 54psi and I have the spunding valve to relieve pressure, so where would I achieve 3.5 volumes at 72F?

Thanks for the input!

12
Kegging and Bottling / Priming a Hefeweizen in a keg
« on: July 28, 2015, 05:10:13 AM »
So I thought I would try priming my Hefeweizen in the keg.  I racked onto a 7 ounce solution of sugar and attached a spunding valve to monitor CO2.  I put 20 psi of head pressure on the keg and watched....it dropped to about 10 psi and has gained back to 20 psi over the last few days.  The keg is at 72F.

My question is - what psi should I let this go to before bleeding off CO2 in order to achieve the equivalent of 4 volumes of carbonation at serving temperature?  I can't find a chart that goes high enough in the temperature range, as most charts deal with force carbing at particular temperatures (closer to serving temp range).

I intend to serve it at a club meeting in early August.  Thanks in advance for any help you can give me and I realize that I can "top off" the keg with forced CO2 at serving temp, but I wanted to be able to say that the keg was naturally primed, if possible.

13
Or maybe it was a Gose?

14
Yeast and Fermentation / Re: Yeast question for a sour
« on: July 28, 2015, 03:35:39 AM »
U.S.-05 worked in a 2.9pH wort that I kettle soured recently. A really fierce Berliner Weisse.

15
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 25, 2015, 11:01:09 AM »
I look forward to trying a pure pitch, also.  It makes sense and was agreed by my daughter (microbio grad student) as being a potentially healthiest approach for packaged yeast if obtained fresh.

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