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Messages - ynotbrusum

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241
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: January 10, 2016, 06:17:43 AM »
I just got a sack of Rahr 2 row - what adjustment should be made in Brunwater for this malt?  Treat it as higher Lovibond?  The label on the sack says 2.14  for "Color of Wort, Degrees Lovibond".  Do I input as 3 or 4 Lovibond in Brunwater? Or add 3-4 to the 2.14 for this purpose?

I guess this was common knowledge, but I rarely use Rahr - my LHBS doesn't carry it often.

242
General Homebrew Discussion / Re: Experimental Brewing Episode 5
« on: January 09, 2016, 04:55:20 AM »
Listened last night while watching hockey and working up a recipe...another good podcast, guys. Interesting tidbits - the Yeast Bay microbiologist's suggestion to not worry about mixed fermentations, i.e., just roll with it on repitching cultures, was nice to hear.  There had been some local debate among the "sours guys" on whether you had to/should start out again with a certain laboratory produced microbiota balance to be sure you would get similar results.  I thought not and repitch with wild abandon, but was curious to hear from a pro - so that was particularly helpful.

243
General Homebrew Discussion / Re: Experimental Brewing Episode 5
« on: January 08, 2016, 01:15:11 PM »
I hope to listen tomorrow morning during a brew session.  These are easy listening, but will you be doing anything with video, like Drew's video of his club's troubleshooter segment?

244
Yeast and Fermentation / Re: Yeast Nutrient
« on: January 05, 2016, 03:49:06 PM »
I know an award winning lager brewer that expressly has it listed as an ingredient in his Helles recipe!  So, I assume it must have a taste threshold - and I use it every time FWIW.

245
General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 05, 2016, 03:37:21 PM »
Just a couple weeks ago, I set my scale to tare zero, but didn't notice it was set to kg, rather than pounds and ounces...I caught the mistake when I saw how much grain I had for a simple 10 gallon pilsner batch....almost made a Maibock!

246
It may be purely anecdotal and I would advocate for a good experiment by someone independent on the issue - but raising the mash temp up at the end by adding hot sparge water seems to improve beer body and head retention in my experience.

247
General Homebrew Discussion / Re: Do you clean before AND after brewing?
« on: January 05, 2016, 02:53:00 PM »
Agreed on the clean  as you go (and rinse well and sanitize cold side items) method.  For storage I cover openings with aluminum foil if they are carboy like or a full bucket lid with small piece of aluminum foil and clean tape over a grommet for an airlock hole.  The kegs I will allow to stack up occasionally (just rinised out as they kicked), as I use a keg washer set up with a pump in a bucket with a copper drilled post - that works pretty quickly, so I just rinse well and put the keg on the washer bucket and connect the QCD's and let it rip with PBW or Oxyclean or Craftmeister.  Letting a couple 3 kegs accumulate allows me to use the same solution and sanitizer at one setting on all of the kegs then being cleaned and sanitized...but I always sanitize again before filling on the cold side.

248
My club does a separate tech session each month with a specific topic, but then allows time for this same kind of thing.  We aren't real formal about segregating a specific portion of time to devote to the small group feedback, but I think that would be a good way to assure that newer brewers/those experiencing an issue have a known source of feedback in a small group context.  I will suggest this at our next meeting.

249
Yeast and Fermentation / Re: saFale us-05
« on: January 05, 2016, 05:59:19 AM »
With a small batch, you can over pitch (or even on a large batch).  Over pitching results in a dull, lifeless and flabby beer - I doubt you will experience this at the homebrew level, as I only had this occur on a beer where I intentionally overpitched by more than two times the necessary yeast.  It was drinkable , but not remarkable in any positive way....YMMV, of course, but with small batch brewing I suggest avoiding a dramatically overpitched beer

250
All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: January 05, 2016, 05:41:14 AM »
Wow, that would be a great comparison - but do you give college credits for this full semester class?  Lol. 

251
Just like step mashing or decoction versus single infusion...you can argue things either way for specific differences.  I don't fly sparge because I didn't find it to yield sufficient differences to justify it, but I acknowledge that I could get a slightly higher efficiency with fly sparging - I'd rather just adjust the grain bill and stick with batch sparging, saving water.  I say find the system and process you like and work that to get repeatable and acceptable results.  Or try new methods once in a while to do something different (I did a direct fire step mash recently to see how the mash thinned out at various temperatures - stirring constantly - that was a tiring brew day!).

252
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: January 04, 2016, 08:08:02 PM »
Interesting, Jeff.  So are you using the calculator for the lactic addition or just measuring actual pH in the boil kettle and adding a bit by bit until you reach your desired level?  (I have considered a similar approach, but wasn't so sure that I wanted to do a lot of tinkering in the kettle (or in the keg, even).

253
Were you attempting to mash out and stop enzymatic action or to achieve a specific mouthfeel or head retention through stepping temperatures?  If not, then I don't think either way will dramatically affect your beer as compared to the other.  I occasionally use the late addition of water at 180F or higher added to the initial mash to raise the temperature into the high 150's or even 160's to get a little better head retention and body in the beer.


254
All Grain Brewing / Re: astringent off flavor
« on: January 04, 2016, 07:47:29 PM »
Since the stout was fine, but the Black IPA was a problem, I would venture to guess that your pH was too low as a combination of adding gypsum to try to make the hops "pop" and starting lower with the pH, generally, between the two beers and possibly too large of a second batch sparge or too hot or a combination of both.  That probably lent the acrid note from the dark malts and the astringency or overall dryness from a hot sparge.  Try the recipe again using all RO water and inputting that 100% dilution ratio into Brunwater to work your additions.

Or I could be way off on the problem....

255
General Homebrew Discussion / Re: Acid solution for Beerstone
« on: January 04, 2016, 03:14:01 PM »
I am not sure of the speed of the distilled vinegar process - I soaked in a 5% solution (straight from the gallon jug of the stuff, which is labeled as 5%) for about an hour and upon scrubbing with a blue scrubby, I found no discernible difference occurring, so I dumped it and rinsed repeatedly and am now soaking my BK in PBW for the second day.  I am pretty sure it will peel off the beerstone, but I have BKF at the ready, if the PBW falls short...

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