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Messages - ynotbrusum

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256
At NHC 2017, Annie Johnson said that her PU recipe shot for a 4.7 to 4.9 mash pH.  A lot lower than most of us have done in the past.  Just FWIW...and YMMV, of course.  She said she took RO water and cut it about half with distilled water (if my foggy brain got that right on Saturday morning!)

257
General Homebrew Discussion / Re: HBC
« on: June 20, 2017, 06:15:54 PM »
I met up with a few folks at the meet and greet, but with the big giveaway also happening at that point, I think I didn't see most forum members - then I headed to the rest of the expo and the awards ceremony, which started late anyway....

258
I think another factor that wasn't mentioned applies here - namely the ABV of the craft beers has increased (ABV creep).  When I visited a local brewery's tap room recently for a club social event, the small brewery sold more small pours, along with fewer pint beers consumed by each attendee.  You simply can't drink as many of the larger ABV offerings in a setting, so you either order taster samples or fewer pint beers (along with many water glasses in between beers).  That illustrates a shift in beer consumption among all demographics - especially among those who are driving vehicles to the event, which is a good thing.

Oddly, the brewery that hosted the event was originally established as a "session beer brewery"...sadly, only one offering on the menu of 10+ beers was a 4% range ABV beer; all others were 6-7% ABV.

259
General Homebrew Discussion / Re: Chlorine/Chloramine in rinse water?
« on: June 12, 2017, 11:13:51 AM »
My thought is that if you can smell it in the water, it is a concern.  Since a Camden tablet will rid you of the problem, I would rinse the bottles with treated water - or simply treat the sanitizer water, if no rinse is used.

260
Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 10, 2017, 12:13:03 PM »
If you primed the batch and then took the reading, it seems that the reading would be "high" by the priming sugar addition.  Also - are you reading with a properly calibrated hydrometer or with a refractometer?

Forgive me if you already accounted for all of those aspects, I couldn't tell from the narrative.

261
Ingredients / Re: one german noble hop
« on: June 08, 2017, 01:59:39 AM »
I voted HM, but truth be told, I am a huge German Magnum fan for bittering.  And I often have no hops added beyond that (though I further admit that flameout Hallertau additions are often part of my routine in this process).

262
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 08, 2017, 01:51:25 AM »
That's for sure.  I purge all kegs with sanitizer now as standard practice after cleaning and rinsing - it also acts as a pressure test to make sure the kegs hold pressure while stored and I use the CO2 in the stored keg to blow out the O2 in my sanitized racking tubing when I hook up the QDC for racking from the fermenter (whether from the fermenting vessel's valve or by racking cane, if none).

Great process!  Thanks for all the input!

Also consider making a jumper line of tubing of out post to out post (QCD out on both) to sanitize multiple kegs in a row, filling from the purged keg to the next keg in succession and then to a five gallon bucket at the end of the line...

263
Say what you want - you guys stand up and talk about criticism (BTB haters gonna hate). I agree with Denny - sometimes pragmatic and experiential results, while not compiled in compliance with strict scientific standards, can give meaningful results... keep up the good work.


And... remember Mark Twain's statement:  there are lies, damn lies, and statistics.  Sometimes just trying it out for yourself is a valid approach despite being unable to "prove" anything.

Of course I am admittedly in the corner of BTB...I just like the beers I make using it.  Experience based, not science, but enough to satisfy me.

Thanks for the open dialogue.

264
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 07, 2017, 08:54:45 PM »
Being a low oxygen fanatic, this makes me want to try and find a safe space!  ;D

Are you familiar with filling the keg with sanitizer and then pushing it out to purge? You will definitely want to do that here.

Otherwise here is a purge chart:


I would preboil and cool, add a smidge of sulfites (under 10ppm), do the purge, and hope for the best!
I concluded that it was cheaper and less work to push the sanitizer out.
 

That's for sure.  I purge all kegs with sanitizer now as standard practice after cleaning and rinsing - it also acts as a pressure test to make sure the kegs hold pressure while stored and I use the CO2 in the stored keg to blow out the O2 in my sanitized racking tubing when I hook up the QDC for racking from the fermenter (whether from the fermenting vessel's valve or by racking cane, if none).

265
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 02:29:40 PM »
By "yes", I meant that I agree with you.  Not being snarky.

266
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 11:50:43 AM »
I think the dilution works best prior to fermentation, but I have no science behind that.  The IBUs would be different if you dilute, but try a dilution in a sample bottle sized serving under the process you propose and see if you like the result.  Kinda like blending beers, which I do with a Solera project I have going for a periodic Flanders Red. 

By blending at the small scale you can adjust the amount to your liking without committing the whole batch to the experiment.

Just my thoughts, so good luck.  Cheers.

267
All Grain Brewing / Re: What FG should I be shooting for
« on: June 06, 2017, 11:43:00 AM »
Folks will tell you about the Fast Ferment Test, which can give you a fairly quick determination that is batch specific for final gravity.  However, that requires pulling some of the wort off at the point of chilling, prior to fermentation.  My guess based on the recipe - and it is a complete WAG here - would be somewhere in the neighborhood of 1.010.  At this point simply let it ferment out and gravity test it at the end after activity subsides.  Done = 3 days with no change in gravity.

Good luck and welcome to the forum!  Cheers.

Actually my FFT is pulled off after yeast is pitched. This way it more accurately represents actual attenuation characteristics of the yeast used.

Just go ahead and pull a few hundred or so ml and put it on a stir plate, or if you don't have one a sanitized jar works, and then shake it every time you remember/walk by. In a day or 2 you should have a very close representation of your FG. Easy peasy.

Yes, I would take that to be before fermentation has taken hold with the batch....if the OP caught it quickly enough, he could grab the sample that same day as pitching.

268
All Grain Brewing / Re: What FG should I be shooting for
« on: June 05, 2017, 09:58:19 PM »
Folks will tell you about the Fast Ferment Test, which can give you a fairly quick determination that is batch specific for final gravity.  However, that requires pulling some of the wort off at the point of chilling, prior to fermentation.  My guess based on the recipe - and it is a complete WAG here - would be somewhere in the neighborhood of 1.010.  At this point simply let it ferment out and gravity test it at the end after activity subsides.  Done = 3 days with no change in gravity.

Good luck and welcome to the forum!  Cheers.

269
General Homebrew Discussion / Re: Craftmeister alkaline wash
« on: June 02, 2017, 09:24:48 PM »
I use all three of the Craftmeister products, but I don't overnight soak anymore.  I like the convenience of tossing a tablet in my homemade carboy cleaner (pump in a bucket with a copper pipe with holes in it to spray the surfaces and QDC lines for hooking up kegs) - a neighbor made it for me, but I will mix up a couple gallons at about 1/2 strength for use, also.  I tend to rinse things out well when emptied and pile them up and then do an assembly line of cleaning multiple carboys, kegs and the like on one occasion, so the cleaner goes pretty far.

I like Craftmeister because it works really well cold or hot and unlike PBW, it doesn't become a hard rock in the container over time.

270
General Homebrew Discussion / Re: Nagged About Brewing
« on: June 02, 2017, 11:18:31 AM »
Quit bragging!  LOL....

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