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Messages - ynotbrusum

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391
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 15, 2014, 07:38:11 PM »
I always wait to pitch my candy sugar until at least high krausen for this reason.  Not based on science at all, just based on general observation....don't give the yeast the dessert until they pretty much are finished with dinner.  I may have just been a lucky SOB, but I get almost all Belgians to finish well into the upper range attenuation stated for the yeast.

392
General Homebrew Discussion / Re: Cleaning up Diacytel
« on: October 15, 2014, 07:29:32 PM »
Diacetyl will clear with raing the temp to upper 60's for a couple days.  Under attenuation may require a repitch at high krausen to get it to finish.

393
Kegging and Bottling / Re: Sampling Lagers Early for Educational Purposes
« on: October 15, 2014, 07:23:02 PM »
6 weeks grain to glass on most lighter styled lagers and O'Fests, but some take a bit longer to find the sweet spot.  A bigger lager like a Baltic Porter are best at 90 days or so...YMMV, of course.

394
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 15, 2014, 07:08:22 PM »
Pressure held for 3 days after chilling in fridge and holding it there, so this keg has been healed!

395
All Grain Brewing / Re: Cold Steeping Dark Grain with Respect to Color
« on: October 15, 2014, 07:06:03 PM »
For late additions to the mash, I boost it just a bit - maybe 25% at most.  I add them just before first runnings by stirring, then Vorlauf, then draw it off to boil kettle.

396
General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 15, 2014, 06:54:26 PM »
I've wondered the same for my RO.  TDS at 18.  I am having trouble replicating the Lake Michigan treated water mineral profile without overshooting on either sulfate or Chloride when getting Calcium into the right range for an American pale ale.  Trying to make the same water as the guys in my club - we are brewing a single hop trial with everything else being equal, except for a single hop by each guy with each guy using a different hop at the same IBU'S....

397
All Grain Brewing / Re: BIAB water
« on: October 15, 2014, 03:56:00 AM »
I guess I have been lucky... I have never used anything but tap water for my beers :)

You may be blessed with great tap water, but even with great soft water from the tap, you should eliminate chlorine or chloramine, if present, by using a Campden tablet treatment.  As you go all grain, water content becomes much more critical to get the right pH of the mash.  Once the mash pH is in the correct range, Al grain beer is improved significantly.

398
Yeast and Fermentation / Re: Yeast starter time question
« on: October 14, 2014, 11:22:41 AM »
This could be a nominee for best thread of the year!

S.Cerevisiae - I think a follow up book to the yeast book is in order - if you are willing to collaborate with Chris White and Jamil Zainesheff...or at least a new chapter in the 2d edition?

Keep up the great posts.

399
All Grain Brewing / Re: Alternative to lactic acid
« on: October 14, 2014, 05:02:06 AM »
I like what Denny says, we're not brewing gaps. Not totally sure what it means but I've found that mill gap depends on your system. I was milling at about .030 and was getting a harsh tannin thing. Efficiency was about 72%. Then I opened it up to who knows what, but my hulls are intact and the grain looks to be about 5 or 6 chunks per kernel. Tannin thing gone and my efficiency went up. Go figure

Agreed - I have encountered stuck sparges at too tight of a mill setting, as well as it becoming too hard to mill for my cordless drill (or hand crank for that matter).  I backed it off to about .035-.040 (guessing by eyeball) or so and like my crush.  Like I said, I have it marked so I can be consistent.  I am not terribly concerned about efficiency, but I don't want terrible efficiency, either (72-75% is fine for me).

400
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 14, 2014, 04:36:13 AM »
Agreed on the variables - same comp, different year, so yeah - different judges.  These  are some seasoned competition guys - one of whom won a gold at NHC.  One says any time he feels he wants to get a true read on a beer, he bottle conditions the entry - he just suspects that an obviously clear bottom will be treated differently - just like a higher, over-filled neck, for example.  It gets noticed and draws a comment, even if not overtly dinged; he just wants the presentation to be the best it can be and avoid some potential bias.

I see his point.

As to two entries - easily solved if two guys are involved in the brewing and one kegs and the other bottles their respective entries.  There are still plenty of other variables, such as fermentation differences, etc...but you could close the gap on those to see if the bias exists...

401
All Grain Brewing / Re: Alternative to lactic acid
« on: October 14, 2014, 04:19:31 AM »
Are you fly sparging?  How fast is your runoff? 
Are you batch sparging? Have you changed how many rinse additions you use?
Is it possible that your mill has widened over time?
Many efficiency problems are crush related.




I had my mill slip to a wider opening and the efficiency dropped like a rock.  Now I double check before crushing by using a mark for the sweet spot in the settings.  Just a little tighter than factory settings.

402
No harm meant - just trying to make a little joke based on the topic title - I know many women who have ventured into any number of styles because of HOMEBREW.  Sometimes they brew it, other times they simply drink it, but in no event can you generalize their likely palate choice.  My wife had never had a porter until about a year or so ago, but to my surprise it is now something she seeks out when we are out for an evening!  She loves coffee, so the roastier the better for her. I prefer more subdued roastiness.

403
Kegging and Bottling / Re: Ever have a keg post leak?
« on: October 13, 2014, 06:49:37 PM »

These old kegs sometimes are quirky.

Ain't it the truth. 

404
Yeast and Fermentation / Re: using the yeast cake
« on: October 13, 2014, 03:17:06 PM »
I may have overpitched some batches as I said before, so I tried this weekend using the Mr. Malty calculator for a lager - I repitched in 2 ten gallon batches:  500 ml in each, as the slurry was very thin.  It was cranking by the next morning, with visible krausen.

However, when I have "overpitched" (i.e., didn't measure in any precise way), my finishing gravities were usually low (1.004 to 1.008), so I don't know about the higher FG you are experiencing.  Did you swirl the fermenter a little toward the end?  For beers that are finishing high, I try to do that and have pitched some high krausen starter in those situations with some success.

Good luck with your beer.  I wouldn't give up on pitching slurries based on this one event, however.

405
Kegging and Bottling / Re: Force carb vs Keg conditioned
« on: October 13, 2014, 03:08:41 PM »
FWIW, I have had wonderful results bottling from the keg with the beer gun.  I just had feedback from a few guys that enter comps a lot and they say that there has been a perceptible bias toward bottle conditioning in competitions, so they bottle condition for almost all competition beers they plan to enter.  Maybe they are wrong, but they say the same beer (recipe) in a bottle conditioned entry scored higher than when they entered it bottled from the keg with a beer gun.  The next question (unasked) would be if they entered both ways in a competition and they were from the same batch - that would be the true way to see if there is a bias toward bottle conditioned beers in competitions.

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