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Topics - quattlebaum

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1
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.

2
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------------------------------------

3
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.

4
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

5
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. 

 

6
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.


7
Yeast and Fermentation / Finished Beer PH?
« on: February 27, 2014, 08:33:42 PM »
Does anyone think that this is a reasonable PH range for these styles?  I found this some time back and reference it frequently and compare my finished beers to the suggested PH. there isnt a suggested range for APA and IPAs but most of mine are finishing around 4.4 to 4.6 at room temp which i tend to like

Czech pilsner and Bock Ph 4.5 to 4.8
Kolsch and Alt  ph 4.15 to 4.4
Bavarian Hef   ph 4.10 to 4.4
English Ales  ph 4 to 4.2
Lambic ph 3.4 to 3.9
Gueuze and farmboise ph 3.3 to 4.5
Berliner weisse ph 3.2 to 3.4

8
Ingredients / Chit malt?
« on: February 23, 2014, 12:43:35 PM »
Can anyone shed some light on using chit malt in german styles?  Suggestions on % used, flavor characteristics and I think its under modified so step mash or decoction ?

9
Beer Recipes / Helles/Rye Bock feedback?
« on: February 12, 2014, 11:14:57 AM »
Havent used Rye much but had a Rye bock a few years back and just having a craving for one. I want it at the lower end of the style guidelines. Would love some feedback on the grains and bittering ratio. Havent figured out the water profile yet. The Chocolate rye is there for color mainly and the fact that i have a little sitting around.

Style: Mailbock/Helles Bock
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.7 SRM      SRM RANGE: 6.0-11.0 SRM
IBU: 25.8 IBUs Tinseth   IBU RANGE: 23.0-35.0 IBUs
OG: 1.064 SG      OG RANGE: 1.064-1.072 SG
FG: 1.014 SG      FG RANGE: 1.011-1.018 SG
BU:GU: 0.405      Calories: 151.6 kcal/12oz   Est ABV: 6.5 %      
EE%: 72.00 %   Batch: 5.50 gal      Boil: 9.15 gal   BT: 90 Mins

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


Total Grain Weight: 13 lbs 11.6 oz   Total Hops: 1.80 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
6 lbs 1.8 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        44.5 %       
4 lbs 12.2 oz         Munich Malt (6.0 SRM)                    Grain         2        34.7 %       
2 lbs 11.5 oz         Rye Malt (Weyermann) (3.0 SRM)           Grain         3        19.8 %       
2.2 oz                Chocolate Rye (Weyermann) (245.0 SRM)    Grain         4        1.0 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 6.20 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 4.79 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.052 SG   Est OG: 1.064 SG
Amt                   Name                                     Type          #        %/IBU         
1.30 oz               Perle [7.10 %] - Boil 60.0 min           Hop           5        22.9 IBUs     
0.50 oz               Tettnang [3.90 %] - Boil 20.0 min        Hop           6        2.9 IBUs     


---FERM PROCESS-----------------------------
Primary Start: 12 Feb 2014 - 28.00 Days at 46.0 F
Secondary Start: 12 Mar 2014 - 0.00 Days at 65.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 12 Mar 2014 with 2.3 Volumes CO2:
---NOTES------------------------------------


10
Ingredients / making Torrified Wheat?
« on: February 08, 2014, 07:17:51 AM »
I am interested in making torrified wheat. Any suggestions?  I have alot of malted wheat and considered making some out of that.

11
Yeast and Fermentation / Cara Aroma?
« on: January 29, 2014, 07:11:01 PM »
Never used this malt before and used it in a Vienna. OG 1.050, 80% vienna malt, 17.5% German pilsner and 2.5% CaraAroma. Used 34/70yeast. ? is can such a small amount of the caraaroma give what i believe is diacetyl or perhaps caramel? It's only in the flavor. My guess is that it is possibly diacetyl because on day 2 of my ferm my power went out for 9 hrs and temp raised to the mid 60's:( so fermentation was done on a lager in 5 days:( i think i just answered my own ? but ill post it anyway:)

12
General Homebrew Discussion / Dilution for Alkaline/Caustic Soultion?
« on: January 26, 2014, 07:52:27 AM »
I have a HERMs type system and was given some Shepard brothers shear 250- A heavy duty Alkaline cleaner. I would like to use it to clean my system instead of PBW. I want to use it safely and have no clue on the dilution ratio or how to use safely for my all SS system. Also, would it be ok to run through my copper counter flow chiller and pumps?


13
All Grain Brewing / German Pilsner water?
« on: January 20, 2014, 05:48:46 PM »
I am sure this has been asked a thousand times but any suggestions on a water profile for a German Pilsner? This is what i am thinking. Would love some feedback on the water and recipe.  I think my PH will be lower than stated 5.4ish.
My worry is that i have read that Sulfate clashes with noble hops?
Recipe: German Pilsner    TYPE: All Grain
Style: German Pilsner (Pils)
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 2.9 SRM      SRM RANGE: 2.0-5.0 SRM
IBU: 38.1 IBUs Tinseth   IBU RANGE: 25.0-45.0 IBUs
OG: 1.048 SG      OG RANGE: 1.044-1.050 SG
FG: 1.010 SG      FG RANGE: 1.008-1.013 SG
BU:GU: 0.793      Calories: 151.6 kcal/12oz   Est ABV: 5.0 %      
EE%: 72.00 %   Batch: 5.50 gal      Boil: 8.70 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
German Pils            
100% RO
            
Finished Profile      ppm      
Ca         54   
Mg         0   
Na         8   
SO4         60   
Cl         55   
HCO3         -3   
            
Hardness         136   (ppm as CaCO3)
Alkalinity         -2   (ppm as CaCO3)
RA         -41   
SO4/Cl         1.09   
            
Batch Volume      8.70   Gallons   
Total Mash      5.00   Gallons   
Mash Dilution      5.00   Gallons   
Total Sparge      5.07   Gallons   
Sparge Dilution      5.07   Gallons   
            
Mineral Additions      Mash (g)   Sparge (g)   
Gypsum           .      2.0   2.0   
Epsom Salt      0.0   0.0   
Canning Salt      0.0   0.0   
Baking Soda      0.0      
Calcium Chloride      2.0   2.0   
Chalk          .      0.0      
Pickling Lime      0.0      
Mag Chloride      0.0   0.0   
            
Acid Additions      Mash    Sparge   
(ml)         0.50   0.22
Lactic            
88.00            
%            

Total Grain Weight: 9 lbs 13.5 oz   Total Hops: 2.60 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
9 lbs 8.0 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         1        96.5 %       
5.5 oz                Carafoam (Weyermann) (2.0 SRM)           Grain         2        3.5 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 4.99 gal of water at 159.3 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 5.08 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG   Est OG: 1.048 SG
Amt                   Name                                     Type          #        %/IBU         
1.55 oz               Perle [7.10 %] - Boil 60.0 min           Hop           3        30.0 IBUs     
0.55 oz               Hallertauer [4.70 %] - Boil 30.0 min     Hop           4        5.4 IBUs     
0.50 oz               Tettnang [3.90 %] - Boil 15.0 min        Hop           5        2.6 IBUs     



14
Yeast and Fermentation / Trub and PH?
« on: December 29, 2013, 12:18:36 PM »
Do ya think that while taking PH reading that the amount of Trub in the test sample can cause "false" readings?  The last 2 batches i have made my post boil PH has actually went up a bit.  I take all my readings with a calibrated Milwaukee 101 at room temp. I attempt to be very consistent with my "processes" and tend to take the last sample of wort while transferring to fermenter with quite a bit trub in the sample. I suppose ill have to try and take a clean sample.

It must be user error.

Recipe: Vienna    TYPE: All Grain
Style: Vienna Lager
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.8 SRM      SRM RANGE: 10.0-16.0 SRM
IBU: 24.3 IBUs Tinseth   IBU RANGE: 18.0-30.0 IBUs
OG: 1.051 SG      OG RANGE: 1.046-1.052 SG
FG: 1.013 SG      FG RANGE: 1.010-1.014 SG
BU:GU: 0.477      Calories: 151.6 kcal/12oz   Est ABV: 5.0 %      
EE%: 73.00 %   Batch: 3.25 gal      Boil: 4.90 gal   BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------
Starting Water (ppm):         
Ca:   66      
Mg:   20      
Na:   27      
Cl:   18      
SO4:   36      
HCO3:   262      

Mash / Sparge Vol (gal):   2.62   /   3
RO or distilled %:          40%   /   40%
         
Total Grain (lb):   6.0      

Adjustments (grams) Mash / Boil Kettle:         
CaSO4:                   0.5   /   0.6
CaCl2:                   1.2   /   1.4
MgSO4:                     0   /   0
NaHCO3:                   0   /   0
CaCO3:                   0   /   0
Lactic Acid (ml):   0.1      
Sauermalz (oz):   0      

Mash Water / Total water (ppm):         
Ca:   84   /   84
Mg:   12   /   12
Na:   16   /   16
Cl:   69   /   69
SO4:   50   /   50
Cl to SO4 Ratio:   1.39   /   1.39
         
Alkalinity (CaCO3):   117   
RA:   50   
Estimated pH:   5.63   Actual was 5.44
(room temp)   

Sparge PH 7.35 room temp. Ya thats high but my preboil PH was 5.52 and post boil was 5.6. all at room temp.   

Total Grain Weight: 6 lbs 0.5 oz   Total Hops: 1.10 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.44
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
4 lbs 13.2 oz         Vienna Malt (Weyermann) (3.5 SRM)        Grain         1        80.0 %       
1 lbs 0.9 oz          Pilsner (2 Row) Ger (2.0 SRM)            Grain         2        17.5 %       
2.4 oz                Caraaroma (150.0 SRM)                    Grain         3        2.5 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 2.64 gal of water at 166.9 F        152.0 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 2.99 gal water at 168.0 F
Amt                   Name                                     Type          #        %/IBU         
0.85 oz               Hallertauer [4.30 %] - First Wort 60.0 m Hop           4        22.4 IBUs     

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.039 SG   Est OG: 1.051 SG
Amt                   Name                                     Type          #        %/IBU         
0.25 oz               Tettnang [3.80 %] - Boil 10.0 min        Hop           5        1.9 IBUs     


15
Yeast and Fermentation / This is what happens with you mess with PH
« on: December 24, 2013, 07:47:56 AM »
I am only assuming this is because my finial beer PH dropped to 3.9 at room temp. Using wlp004 irish Ale.

My yeast is Dead? PH is to low?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Jamils Ruabeoir (Irish Red)
Brewer: Quattlebaum
Asst Brewer:
Style: Irish Red 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: 1.054 SG
Estimated Color: 17.2 SRM
Estimated IBU: 25.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 86.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
5 lbs 7.9 oz          Pale Malt, Maris Otter (3.0 SRM)         Grain         1        87.8 %       
4.1 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         2        4.1 %         
4.1 oz                Caramel/Crystal Malt -120L (120.0 SRM)   Grain         3        4.1 %         
4.0 oz                Roasted Barley (Briess) (300.0 SRM)      Grain         4        4.0 %         
0.80 oz               Goldings, East Kent [5.70 %] - Boil 60.0 Hop           5        25.0 IBUs     
2.0 pkg               Irish Ale Yeast (White Labs #WLP004)     Yeast         6        -             


Mash Schedule: My Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 6 lbs 4.1 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.74 gal of water at 166.9 F        152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.91gal) of 175.0 F water
Notes:
Salts:  Alkalinity 105, RA 11, Ca97, mg14, na9, cl 99, so479

mash PH was 5.22 at room temp
sparge PH was 5.33 at room temp
Strangely my post boil PH did not go down it actually went up a bit?  5.45PH at room temp


After 2 days the krausen dropped and OG has stopped at 1.020FG.
I did not think this was out of reason for PH but this yeast really dropped the finial beer PH a lot ! 1.55 points i have never seen it drop that much normally it drops .8 to 1 point. All in the name of science i suppose:)  Any thoughts?

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