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Topics - quattlebaum

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1
General Homebrew Discussion / Love it:)
« on: August 28, 2016, 07:35:09 AM »
My backyard:). Tis the season:). Barely harvest   http://www.youtube.com/watch?v=UiRjsunqjyw&sns=em

2
Yeast and Fermentation / Lactobacillius b slurry storage?
« on: June 07, 2016, 04:44:32 PM »
Any suggestions on a healthy pitch of Wyeast 5335 slurry storage. it's in a mason jar with wort of PH at 3.5 in the fridge. Just thought i remember reading once that its not ideal to store yeast of this nature under such low PH range.

3
Yeast and Fermentation / Kolsch W-177
« on: May 24, 2016, 04:09:55 PM »
Finally get to try this yeast:) local brewery giving me some slurry next week cant wait!   This will be my first brew since last October:( have been fighting a lime size Glioblastoma/brain tumor/Cancer with surgical removal. Still able to wipe my own butt and work so i am doing well:) back to the joyful things in life.
 
the classic strain used for the production of Kölsch beers, with a light fruity estery taste and character with
lower Amyl alcohol contents. Similar to the alt beer yeasts this yeast strain can
be fermented with high or low temperatures. The Diacetyl degradation is, especially by
higher temperatures than 20 °C as good as complete

4
Yeast and Fermentation / Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:07:11 PM »
Has anyone had any experience with this new yeast?  ;D

http://www.morebeer.com/category/imperial-organic-liquid-yeast.html

5
General Homebrew Discussion / Frozen Belgian blonde
« on: September 12, 2015, 07:08:23 AM »

Oops:)

Never had this happen before. Had to crash an IPA of which my Belgian blonde was at 30F set the IPA car boy in the freezer with prob attached to the side of it and it dropped the temp of the blonde to low:(. It was only there for 24 hrs. Blonde taste fine. I would expect it to bump up the alcohol? But the FG gravity stayed the same 


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6
Yeast and Fermentation / Lactobacillus Starter?
« on: August 02, 2015, 03:27:24 PM »
i know this has been asked many of times but do i make a starter with Lacto just like i do with Saccharomyces?

7
Yeast and Fermentation / Lacto suggestions?
« on: July 30, 2015, 05:48:52 PM »
Well going to adventure down the sour/fruit road. going to follow a clone of funkwerks raspberry provincial and going to kettle sour. Any suggestions of lactobacillus strains. Thinking wyeast 5335. Not to get into process details but i will kettle sour to taste/3.2 to 3.4 PH and will be pushing the upper end of the temp 95F suggestion for that strain. Could it handle a higher  temp 110F?

8
Yeast and Fermentation / Thoughts on "fermcap"
« on: July 07, 2015, 04:24:51 PM »
On a few yeast strains I have large krausens so I occasionally add a drop of fermcap so I don't wake up to a mess. Could this be somehow detrimental to yeast health or propagation amount?

9
Beer Recipes / Kolsch Guidance
« on: June 26, 2015, 08:38:56 PM »
So really never had this style and am going in blind. Would like some suggestions on recipe and process. I plan on using Schill Kolsh malt and maybe a bit of wheat malt i guess. Maybe OG at 1.046, mash low 148F, mash PH 5.3 ? Bittered to maybe 25 ish IBUs and possibly a small late flavor addition?  I have most german varieties of hops pearl, tet, hal, hersburk, sazz even mandarian Bavarian. Not sure on water/minerals maybe very little like a Euro lager and 100% RO. Or should i push the Ca up a bit (50ish) to aid in yeast floc. planning on Wyeast strain. Any suggestions?

10
General Homebrew Discussion / This sucks!
« on: June 20, 2015, 08:58:45 PM »
6 years Of brewing and this is a first and hopefully last time this will happen. Pulled a growler of a 6 week old Munich Dunk at 5 am this morning to take on a float/fishing trip. Had a few drips after I poured the growler but it stopped.........or so I thought it did. Came back to this. Entire 5 gal on the floor.
No clue how I am gonna get all this out of the carpet.

On the positive side fishing was awesome.



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11
Yeast and Fermentation / Lager Yeast Viability ?
« on: May 18, 2015, 07:53:38 PM »
Do ya think that the viability of the yeast decreases significantly when the lager is set at higher temps for a a "diactyl rest" while left on the yeast cake? Say like 64 F for a week? Planning on brewing a Rye bock (1.060 OG)from a 2 week old lager yeast ( WLP833) that has been sitting at 64F for 7 days.

12
Beer Recipes / Session Czech lager
« on: May 14, 2015, 04:31:57 PM »
I read an article recently in one of "the mags" on such a lager and found it interesting. I needed to step some yeast, WLP 833 for a Munich Dunk and thought I would through a recipe together. It is surprising tasty. Kinda between a Munich helles and a Czech pils.  Think I would drop the Carared next time to see the difference.
OG 1.041
FG 1.010
83% German pils
7% Vienna
5% Carared
5% white wheat

German tradition 17.7 Ibus at 60min
Sazz 5.4 Ibus at 30 min
Sazz 3.8 Ibus at 10 min
Sazz 2 Ibus WP x 10 min.

Mashed at 154F
Boil 90min.
WLP 833 bock yeast.
O and I am impatient drinking at 3 weeks:) no probs with low gravity and good fermentation.



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13
Ingredients / Vienna Water?
« on: April 11, 2015, 03:16:36 AM »
Thinking of a Vienna today and was pondering a water profile. I was surprised to see in bru n water that the vienna (boiled) was so high in sulfate. Whats your preference on water profile for a vienna and why? 

14
Ingredients / Malt Analysis?
« on: April 07, 2015, 09:02:00 PM »
Forgive me for such a long post. You guys are great and i value your opinions.  I have been asked by a local, new small malt house to give him some feedback on his small "craft malting house". He grows and malts his own. He has been approaching a few breweries in the area and would like to eventually sale his product to them. He is trying to refine his product for the local "craft" industry. i could use some feedback on the malt analysis sheet he provided so that i can determine the best process to evaluate the malt/beer in the end. This is my understanding of each. Any suggestions or corrections?

Friability (79.4): it’s the measure of a malt’s readiness to crumble when subjected to crushing.  Should be at least 80%. For infusion mashing should be at least 85%.
So if this is low it could have an impact on conversion?  So if this malt is 79% it may benefit from a step mash?

F/C Diff (1.5):  Fine Grind and Course Grind difference.  Not that important in the brewhouse? Basically anything lower than 1.5 indicates a well modified malt. Not worried about this in this malt.


Turb (NTU) (50): Caused by proteins and beta glucans that have not been sufficiently degraded, this attribute has relatively little impact on the brewing process but can contribute haze to the finished beer.  Anything >15 NTU haze will be evident.  So haze will definitely be a problem in this malt with a 50!  What are some suggestions on “processes” that may help with this, finings (whirlfloc)?

Beta Glucan  (304): High beta glucan levels have long been associated with lautering difficulties, due to the effect they have on mash viscosity. Viscosity is a more practical indicator of how a malt will effect brewhouse performance.  Should be <180 for trouble free runoff.  Don’t have the viscosity info. This seems really high! I  may have problems with lautering?

Total Malt Protein ( 10.2): Total protein is reported separately on a Malt Analysis because it impacts brewhouse performance. It varies for 2-row and 6-row varieties, with high protein barley potentially causing reduced extract yield and higher color. Total protein values for all malts are typically <14%. So this seems OK?

Soluble malt Protein (5.53): Cant get a good understanding on this one.  Is it important?

S/T (54.2): S/T Ratios are used often in malting as guidelines to determine the extent of modification. A minimum S/T of 30 is required to prevent lautering issues with malt. The higher the number, the more highly modified the malt. Malts destined for infusion mashing should have an S/T of 36-42%, or up to 45% for light-bodied beer. At a percentage much over 45% S/T, the beer will be thin in body and mouthfeel. For traditional lager malts, 30-33% indicates undermodification, and 37-40% indicates overmodification.  So defiantly highly modified malt? So beer could be thin and could possibly benefit from dextrin malts to add body? 

FAN (243): FAN is another analysis that can indicate the amount of free amino groups available to yeast during fermentation.  This analysis is only performed on Base Malts. It has no significance in specialty malts. A standard FAN value for most base malts is 180ppm and above.  So don’t need to be concerned about this?



DP (134): Diastatic Power indicates the total enzymatic power of a malt, both Alpha Amylase and Beta Amylase. Levels of 50 or above are required for a normal mash program.  Lower levels may still be effective with special mash programs. So shouldn’t be an issue.

AA (59.2): Alpha amylase levels will indicate the ability of malt to convert a standard mash properly.    Alpha amylase is primarily a dextrinizing or liquefying enzyme.  It chops starch into shorter chain dextrin and allows the Beta Amylase access to all of the reducing ends of the dextrins to break them down into sugars that yeast can use.  While high levels of Alpha Amylase are more  important for brewing high adjunct beer than to the craft brewer, they must be sufficient to allow for consistent and adequate conversion. An all-malt mash can be converted with Alpha Amylase levels of 30 or above. Any concerns with this higher %?

Wort Color (2.36): Lovibond, SRM or EBC. They don’t tell me what they are measuring at I am assuming 2.36 Lovidond.

Extract Fine Grind As is (78.3): cant really find much info on this.

Extract Course Grind As is (77): The Extract/Coarse Grind as-is data most closely indicates the performance you can expect in the brewhouse, thus it has the most impact on your brew. As-is extract should be as high as possible? Don’t know the normal ranges?

Moisture ( 4.5): The closer a malt is to 1.5% MC, the less it risks mold growth and the less flavor and aroma it loses over time. For this reason, colored malts should never be "slack," that is, over 4% MC. The upper limit for acceptable moisture content in any malt is 6%. The moisture content generally reflects the quality of the malting itself; high MC malt may be poorly malted or kilned. I assume storing conditions can affect this? 
 

15
All Grain Brewing / Enzyme weak Malts, conversion?
« on: April 07, 2015, 07:05:57 AM »
I have been noticing that when i use a large portion of specialty malts i tend to have decreased efficiency. All my parameters are controlled. All grain: PH, 1.75qts/lb, crush is good. I batch sparge and mash for 75min and have be up to 10% lower on my efficiency. I have yet gone through a "brewhouse efficiency" test to try and figure out at what stage i have having issues ( conversion or lauter) but i am assuming its conversion. So ? is do any of your ladies have issues when using higher levels of specialty malts with conversion? Also i am assuming that higher roast malts have less enzymatic power? my most recent was an southern english brown. 64% MO, 12.9% C80, 8% C120, 6.6% special roast, 4.8%pale chocolate, 3% carafa ll. mashed at 148F 75 min.

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