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Topics - quattlebaum

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16
Yeast and Fermentation / O'dells House yeast & Craft beer for the homebrewer
« on: September 07, 2014, 05:54:14 PM »
Does anyone know if O'dells brewery uses a German Ale yeast for their house yeast.  Just curious i know they are pretty tight lipped about there beers understandably, but yet have reportedly given one of the recipes in the new book, "Craft Beer for the Homebrewer" and the yeast is WLP 007 

17
Beer Recipes / Oatmeal stout feedback
« on: August 27, 2014, 11:17:54 AM »
Trying to throw an oatmeal stout together. Never brewed one and did a bit of reading and bastardized jamils Zs i think.
Any suggestions. its a 3 gal batch. Think of putting it on nitro. Also considered using pearl as the base malt instead of MO.
 
Recipe: Oatmeal stout
Brewer: Quattlebaum
Asst Brewer:
Style: Oatmeal Stout
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: 1.052 SG
Estimated Color: 28.0 SRM
Estimated IBU: 32.0 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
4 lbs 1.7 oz          Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        64.5 %       
9.7 oz                Oats, Golden Naked (Simpsons) (10.0 SRM) Grain         2        9.5 %         
8.4 oz                Pale Chocolate Malt  (200.0 SRM)         Grain         3        8.2 %         
7.1 oz                Biscuit Malt (23.0 SRM)                  Grain         4        7.0 %         
5.9 oz                Roasted Barley (Briess) (300.0 SRM)      Grain         5        5.8 %         
5.1 oz                Crystal, Dark (Simpsons) (80.0 SRM)      Grain         6        5.0 %         
1.01 oz               Goldings, East Kent [5.70 %] - Boil 60.0 Hop           7        32.0 IBUs     
1.0 pkg               SafAle English Ale (DCL/Fermentis #S-04) Yeast         8        -             


Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 6 lbs 5.9 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 2.79 gal of water at 169.2 F        154.0 F       60 min       

Sparge: Fly sparge with 2.88 gal water at 168.0 F
Notes:
------


18
Equipment and Software / Homebrew Compatition Coordination Program?
« on: August 13, 2014, 07:05:45 PM »
Does anyone know of a program besides the ones on the BJCP page that one can use to organize a homebrew comp that may be Mac compatible?

19
All Grain Brewing / Low PH and Dull flavor with Brown?
« on: July 26, 2014, 04:09:15 PM »
Do ya think a low mash PH of 5.2 to 5.3 will result in more of a "dull" characteristic in the finished beer? An American Brown ale

20
Yeast and Fermentation / Fusel Alcohol and Re pitching?
« on: July 10, 2014, 06:59:17 AM »
Well havent used WLP 007 in a while and forgot it is a monster and i let it get to hot in the mid 70's and it through off to many fusel alcohol. it is an IPA at 7% ABV and i was wanting to redue the beer this weekend and pitch using the slurry. Being that i let it get hot is the yeast somewhat predisposed to "off Flavors" or can i pitch with slurry safely and keep it low 66F.

21
Yeast and Fermentation / Can I predict finial beer PH?
« on: July 01, 2014, 08:32:34 PM »
This is a complicated ? And I know there are many variables in this ? But how and do you predict the finial beer PH?   

22
Ingredients / Frustrating Low finial beer PH
« on: May 17, 2014, 05:00:19 AM »
I cont to have frustrating results with finial beer PH. Is there any reason that this should have dropped by so much?
95% optic malt
5 % C120
No sparge
OG 1.042
FG 1.010
Edinburgh Ale WLP028
Mash 149F
Room temp PH with calibrated meter 2 points.
Post boil PH was 5.6  Finial PH was 4 at room temp

Water was Ca 100ppm, Mg 8, NA 14, Sulfate 149, Chloride 40, Bicarb 114, Alkalinity 94, RA 18, Hardness 284

I am was intentionally trying  make my finial beer PH around 4.5. I assume i need to brew the exact same beer with the exact same ingredients to nail it down. I even pushed the water chemistry higher than normal. I have never used this yeast though. Any thoughts would help

23
All Grain Brewing / Am i thinking right, mash PH?
« on: April 27, 2014, 12:09:20 PM »
I have been measuring my mash, post boil and finished beer PH for over a year now. I use a calibrated Milwaukee 101 at room temp of 77 F. I also calibrate it with a 2 point solution 7.01 and 4.01 prior to every batch. I use Brunwater to help with my calculations of both PH and ions ( Thank you martin).  So ? is am i making my PH to low? From what i understand the mash PH should be between 5.2 and 5.5 for "optimal" conversion and to be able to have control of my finial beer PH. I know there is a PH difference related to temp with about a .3 reading higher at cooled temps than mash temps. So if i measure my cooled mash temp and it reads 5.3 is it really 5.0? Furthermore if i measure my post boil PH at room temp and it is 5.2 is it really 4.9? 

I am wondering if i should shoot for a mash PH measurement of 5.6 at room temp so that my PH at mash temp is 5.3. I feel like i am spitting hairs but just wondering if my PH is to low. my finial beer PH are mostly in the 4.2 sometimes they are low like 4 at room temp. I do notice or assume that most homebrew examples i taste seem to be harsh on the bitterness where as mine are "dull"? or smooth. I tend to prefer the smoothness but others might say it's not hoppy enough.

24
Ingredients / Sasion Water Profile?
« on: April 24, 2014, 04:25:21 PM »
Little info out there on Sasion water suggestions that i can find. Wondering what everyone thought. Thinking
ca 70, mg 14, Na 19, Sulfate 72, Cl 20, Bicarb 220, RA 124 a little high maybe this will cause to much "harshness"?, Alkalinity 182.

Grains:
Pilsner 82%
Acidulated 5.9
Aromatic 5.9
oats 5.9
SRM around 5 SRM

PH at 5.4 room temp

25
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.

26
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------------------------------------

27
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.

28
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

29
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. 

 

30
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.


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