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Messages - quattlebaum

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1
Beer Recipes / Re: Helles/Rye Bock feedback?
« on: April 15, 2014, 03:33:33 PM »
Reporting back on this one. Quite tasty i will say. Really digging it. I did make a few changes with mash schedule.

130 F x 15 min, 150F x60 and 168x 15min. Also pulled a single Decoction to get to mash out. 1/3 of the grist.

Rye is nice and not over powering. If anyone decides to brew this let me know what ya think.

2
General Homebrew Discussion / National Homebrew Day? legal?
« on: April 10, 2014, 07:10:30 PM »
So our club is organizing an event with a local brewery and are going to be brewing for this National homebrew day.  Question is ya think it would be OK to give away some of our homebrew to the spectators?  I am from the state of idaho.  Our laws say nothing of giving away beer. I suppose that we just need to make sure no one is under age who is partaking. We are doing it in a court yard at the brewery and no need for rule on drinking in public.

3
Beer Recipes / Smores Porter and type of Molasses?
« on: March 26, 2014, 02:21:08 PM »
Gonna attempt a Smores porter for a local beer fest in June in idaho Falls. Wondering if anyone has had experience with using Molasses?  I know there are a few different types, black-strap of which i am familiar with.  I believe it is a really complex sugar and wondering how the yeast may handle it? Any suggestions?

Recipe: Smores Porter   TYPE: All Grain
Style: Specialty Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.8 SRM      SRM RANGE: 5.0-50.0 SRM
IBU: 16.7 IBUs Tinseth   IBU RANGE: 5.0-70.0 IBUs
OG: 1.070 SG      OG RANGE: 1.030-1.110 SG
FG: 1.014 SG      FG RANGE: 1.006-1.024 SG
BU:GU: 0.238      Calories: 151.6 kcal/12oz   Est ABV: 7.4 %      
EE%: 72.00 %   Batch: 5.50 gal      Boil: 8.70 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 14 lbs 10.7 oz   Total Hops: 2.05 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
9 lbs 15.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        68.0 %       
1 lbs 7.5 oz          Oats, Flaked (1.0 SRM)                   Grain         2        10.0 %       
11.7 oz               Biscuit Malt (23.0 SRM)                  Grain         3        5.0 %         
11.7 oz               Chocolate Malt (350.0 SRM)               Grain         4        5.0 %         
11.7 oz               Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        5.0 %         
7.0 oz                Munich Malt - 10L (10.0 SRM)             Grain         6        3.0 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 6.35 gal of water at 160.3 F        150.0 F       60 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 4.23 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG   Est OG: 1.070 SG
Amt                   Name                                     Type          #        %/IBU         
4.7 oz                Molasses (80.0 SRM)                      Sugar         7        2.0 %         
1.15 oz               Saaz [3.80 %] - Boil 60.0 min            Hop           8        10.2 IBUs     
0.25 oz               Willamette [6.50 %] - Boil 60.0 min      Hop           9        3.8 IBUs     
0.40 oz               Saaz [3.80 %] - Boil 10.0 min            Hop           10       1.3 IBUs     
0.25 oz               Willamette [6.50 %] - Boil 10.0 min      Hop           11       1.4 IBUs     

Add .5 lb marshmallow root powder in keg
Add 1 lb powdered Dark chocolate in keg

---FERM PROCESS-----------------------------
Primary Start: 25 Mar 2014 - 4.00 Days at 67.0 F
Secondary Start: 29 Mar 2014 - 10.00 Days at 67.0 F
Style Carb Range: 1.80-3.00 Vols
Bottling Date: 08 Apr 2014 with 2.3 Volumes CO2:
---NOTES------------------------------------

4
Yeast and Fermentation / lager on yeast cake duration ?
« on: March 17, 2014, 12:53:56 PM »
So do ya think there is anything wrong with leaving a lager/maibock on the yeast cake for 2 to 3 weeks at room temp/64F?  Want to use my fermentation/lagering freezer to brew another batch then lager the maibock.

5
Ingredients / Optic Malt ESB
« on: March 14, 2014, 07:39:27 PM »
Has anyone ever used Optic Malt for an ESB? Thinking 85% of the grist with some crystal and torrified wheat and WLp 028 Edinburgh yeast

6
Yeast and Fermentation / Re: Speeding up fermentation
« on: March 14, 2014, 08:29:13 AM »
To a point yes. Adding more yeast should ferment faster. The risk is not so much off flavors but a lack of fermentation flavors - esters, etc. You might be able to pick a yeast that finished faster.

Probably better to think of the whole process. With the right yeast and good temp control you could get a good ferment time and reduced post ferment aging time, move to bottling faster.

Sent from my XT1030 using Tapatalk

+1. When i want a "faster" ferm.  I plan my beer around that. Pick a style that i can use such yeast that flocculates faster along with not requiring requiring long aging. Above all i never do anything to"stress" the yeast

7
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 14, 2014, 08:13:34 AM »
Here's another question for the water guru's:  If I'm brewing a 'double strength' batch (5 gal), then topping it off with water to dilute and make 10 gal of beer, should I be treating my top off water?  If so, how would I calculate the final profile?

Good ? But my thought is dont dilute :). If you treat your entire water volume prior to brewing that should help i would think. I think its most important not worry about all the "mineral" addition and to just concentrate on the mash PH until one gets a better understanding of brewing/water chemistry.

8
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 02:27:21 PM »
As mentioned, adding minerals to the mash and hoping that you are mixing them in AND dissolving AND distributing those ions throughout the mash is a tall order. I'd say its very unlikely unless you are running a RIMS or HERMS and the flow will distribute the ions effectively.

Brewers are FAR better off adding minerals to the water and letting them dissolve BEFORE mixing that water with the grist. 

In the case of using water that has very low alkalinity...like distilled water, the need for acidification is reduced. pH is not really a problem. But alkalinity is. Water with a pH of 9 and alkalinity of nearly zero is much better to brew with than a water with pH of 5.5 and alkalinity of 200 ppm.

For my dough-in, I am dissolving all minerals in the strike water before adding grains. It's at sparge time where I am currently dissolving them in only a cup or so of water, and mixing that into the mash tun at the same time that I add strike water.

You're saying if I mix & dissolve the sparge minerals into the full volume of sparge water, and with whatever lactic acid I may need, that is better... and that if I check the pH of that liquid, it should match up to what Brun Water predicts.... right?

I had the exact same issue!  I started adding my salts and acid to my "cold" sparge and mash water the day before brewing and have been hitting my mash PH at room temp EVERY time. Really my last 4 batches have been dead on to the hundredths deciaml! Great job martin

9
Kegging and Bottling / Re: Details of Nitro ?
« on: March 09, 2014, 08:55:46 PM »
38 F serving at 24psi with beer gass mix.  1.5 vol is hard to get being that I would need to set my regulator to.7. So I normally set it to around 5 psi for half the time I would normally if that makes since. I do not ever have an over foaming problem.

10
Kegging and Bottling / Details of Nitro ?
« on: March 09, 2014, 08:51:08 AM »
So There seems to be way to many different ways to "get a nitro setup working" and i would like to know so details. I have all that is needed nitro faucet, 75%/25% beer gas mix and correct regulator. Questions are:

1. Do i need to get nitro into solution? I know it is "not very soluble in solution".

2. Does a nitro setup push both C02 and nitrogen out of solution?

3. What are suggestions on "how to" with a nitro setup?

I currently carb to about 1.5 vol then hook up to beer/gas mix and dispense. It seems that the very first pour has a little cascading but the next poor does not and seems to have just normal carb levels of 1.5 vol with more of a head. I do notice that if i leave it hooked up to beer/gas over time it seems to start pouring correctly. 

 

11
Yeast and Fermentation / Re: Increase finial beer PH?
« on: March 04, 2014, 06:25:23 PM »
Sorry i should have made it a little more clear. Any suggestions on how i can effect the finial beer PH starting at the mash or water additions. i assume that i just try to mash a little higher? but my boil PHs are 5.5, 5.6 i though that was high. I suppose i will just fool around with it to see.

12
Yeast and Fermentation / Increase finial beer PH?
« on: March 03, 2014, 06:22:35 PM »
Yet another beer PH question!  So my last 2 batches just taste a little to thin. I would like to try in increase the finial beer PH to around 4.3ish to see how this may effect the flavor. I believe that i like my "malty" styles with a little higher PH or so thats what i notice on commercial examples i have tested. Any suggestions on how i may do this with these two recipes. I pitched a suggested starter from yeastcalc or mrmalty and 02 to get 10ppm or so, 60 sec pure 02

This is a tasty Porter reminds me of Black butte from Deschutes but would be better i think with a higher PH.
Robust Porter: Post boil PH 5.52, finished beer PH 4.14.  OG: 1.058 FG:1.014. Wyeast 1968
Mineral ranges: Ca-99, Mg-12,NA-19,Sulfate-50, Chloride-88, Alkalinity 113, RA:34

Recipe: Page's Robust Porter
Brewer: Quattlebaum
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.66 gal
Post Boil Volume: 4.16 gal
Batch Size (fermenter): 3.50 gal   
Bottling Volume: 3.25 gal
Estimated OG: 1.058 SG
Estimated Color: 25.9 SRM
Estimated IBU: 27.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 13.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        75.8 %       
11.4 oz               White Wheat Malt (2.4 SRM)               Grain         2        9.3 %         
6.7 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain         3        5.5 %         
4.3 oz                Chocolate Malt (350.0 SRM)               Grain         4        3.5 %         
3.7 oz                Carapils (Briess) (1.5 SRM)              Grain         5        3.0 %         
3.7 oz                Chocolate Wheat Malt (500.0 SRM)         Grain         6        3.0 %         
0.26 oz               Bravo [15.50 %] - Boil 60.0 min          Hop           7        20.4 IBUs     
0.21 oz               Cascade [6.40 %] - Boil 30.0 min         Hop           8        5.2 IBUs     
0.21 oz               Tettnang [3.80 %] - Boil 10.0 min        Hop           9        1.5 IBUs     
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         10       -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 7 lbs 10.7 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.36 gal of water at 165.7 F        151.0 F       60 min       

Sparge: Fly sparge with 3.22 gal water at 168.0 F
Notes:


I think it would be better with a higher PH
English Brown: Post boil PH 5.60, finished beer PH 4.13. OG:1.050, FG:1.012. Wyeast 1469
Mineral ranges: Ca-100, Mg-15, Na-20, Sulfate-47, Chloride-88, Alkalinity- 125, RA:45

Recipe: Nutsy Brown Ale
Brewer: Quattlebaum
Asst Brewer:
Style: Northern English Brown Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.90 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.25 gal   
Bottling Volume: 3.00 gal
Estimated OG: 1.050 SG
Estimated Color: 16.4 SRM
Estimated IBU: 27.5 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 0.9 oz          Pale Malt, Maris Otter (3.0 SRM)         Grain         1        84.9 %       
6.0 oz                Brown Malt (65.0 SRM)                    Grain         2        6.3 %         
2.7 oz                Crystal, Medium (Simpsons) (60.0 SRM)    Grain         3        2.9 %         
2.7 oz                Oats, Flaked: Toasted (1.0 SRM)          Grain         4        2.9 %         
2.0 oz                Chocolate Organic (Briess) (350.0 SRM)   Grain         5        2.1 %         
1.0 oz                Chocolate Wheat (Weyermann) (500.0 SRM)  Grain         6        1.0 %         
0.75 oz               Goldings, East Kent [5.70 %] - Boil 60.0 Hop           7        24.0 IBUs     
0.30 oz               Fuggles [4.20 %] - Boil 15.0 min         Hop           8        3.5 IBUs     
1.0 pkg               West Yorkshire Ale  (Wyeast Labs #1469)  Yeast         9        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 5 lbs 15.3 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.61 gal of water at 163.4 F        149.0 F       60 min       

Sparge: Fly sparge with 3.01 gal water at 168.0 F
Notes:
------
Toast Oats 350 till golden brown.


13
Yeast and Fermentation / Re: Stop That Lager!
« on: March 02, 2014, 03:37:59 PM »

Any other good resources for lager brewing?
[/quote]

http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers

Great All around resource!
It seems everyone does it a little different. I somewhat follow Schedule (F) under Maturation of beer in this link except i pitch around 45 F let rise to 48F till near done. I dont secondary and lager on yeast in primary for around 3 to 4 weeks then rack to keg and hold at 30F for a month and carb and drink:). 

14
General Homebrew Discussion / Re: What in the tun this weekend?
« on: February 28, 2014, 05:31:08 PM »
Cant wait to flap a lip on this one:)

Style: Mailbock/Helles Bock
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.4 SRM      SRM RANGE: 6.0-11.0 SRM
IBU: 20.4 IBUs Tinseth   IBU RANGE: 23.0-35.0 IBUs
OG: 1.060 SG      OG RANGE: 1.064-1.072 SG
FG: 1.014 SG      FG RANGE: 1.011-1.018 SG
BU:GU: 0.340      Calories: 151.6 kcal/12oz   Est ABV: 6.1 %      
EE%: 72.00 %   Batch: 5.50 gal      Boil: 9.15 gal   BT: 90 Mins

---WATER CHEMISTRY ADDITIONS----------------
Mash PH5.5, Ca-65, Mg-6, Na-13, Sulfate-42, Chloride- 64, Alkalinity-32, RA:-18

Total Grain Weight: 12 lbs 15.1 oz   Total Hops: 1.40 oz oz.
---MASH/STEEP PROCESS-----
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
5 lbs 12.2 oz         Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        44.5 %       
4 lbs 9.5 oz          Munich Malt (6.0 SRM)                    Grain         2        35.5 %       
2 lbs 7.3 oz          Rye Malt (Weyermann) (3.0 SRM)           Grain         3        19.0 %       
2.1 oz                Chocolate Rye (Weyermann) (245.0 SRM)    Grain         4        1.0 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 5.85 gal of water at 160.3 F        150.0 F       60 min       
Decoction 1/3rd   Decoct 2.03 gal of mash and boil it     168.0 F       10 min       

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 65.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 5.04 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG   Est OG: 1.060 SG
Amt                   Name                                     Type          #        %/IBU         
1.00 oz               Perle [7.10 %] - Boil 60.0 min           Hop           5        18.0 IBUs     
0.40 oz               Tettnang [3.90 %] - Boil 20.0 min        Hop           6        2.4 IBUs     


15
Yeast and Fermentation / Re: Finished Beer PH?
« on: February 28, 2014, 04:01:19 PM »
It looks like the numbers you got are from, or are repeated in, a Weyermann .pdf.

Other sources have lower numbers for Pilsners.

http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf

http://byo.com/india-pale-ale/item/1494-the-principles-of-ph
http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing
http://discussions.probrewer.com/showthread.php?15898-pH-of-finished-beer

This is from a previous forum discussion, maybe some are over 4.6.
https://www.homebrewersassociation.org/forum/index.php?topic=4875.0
Thanks for those references and yes it was from weyermann. Took a picture with my phone some time back and couldnt remember where i got it from:)
I have much to lean about finished beer PH and do consider it to matter. Me and a buddy have been collecting "data" over the past year on Mash PH, Pre boil PH, Post Boil PH and finish beer PH as related to yeast strains. We both had a discussion this past week and wonder if we are wasting our time on this. I guess if anything it has made me more aware of beer flavors and desires of my finial product that "I" want.
Dont know if this helps anyone or i suppose it's an FYI but here are some PHs of some styles i have brewed recently.

Robust Porter: Post boil PH 5.52, finished beer PH 4.14.  OG: 1.058 FG:1.014. Wyeast 1968
Mineral ranges: Ca-99, Mg-12,NA-19,Sulfate-50, Chloride-88, Alkalinity 113, RA:34

English Brown: Post boil PH 5.60, finished beer PH 4.13. OG:1.050, FG:1.012. Wyeast 1469
Mineral ranges: Ca-100, Mg-15, Na-20, Sulfate-47, Chloride-88, Alkalinity- 125, RA:45

Vienna lager: Post boil PH 5.6, finished beer PH 4.56. OG 1.051, FG 1.013. saflager 34/70
mineral ranges: Ca-84, Mg-12, Na- 16, Sulfate-50, Chloride-69, Alkalinity-117, RA:50

Witbier: Post boil PH 5.75, finished beer PH 4.23. OG1.050, FG 1.010. Wyeast 3944.
Mineral ranges: Ca-51, Mg-5, Na-13, Sulfate-39, Chloride-46, Alkalinity-19, RA:  -20

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