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Messages - quattlebaum

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1
General Homebrew Discussion / Re: Trub vs. No Trub
« on: March 25, 2015, 06:27:51 PM »
i also have not noticed a negative impact either. Only time i limited the amount of trub is when i plan on re using the yeast

2
General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 22, 2015, 06:24:32 PM »
It's a good size dent for sure and the pic is of the bottom of the kettle. My crush is .035 with filler Gage's. Have had it that way for years no worries. Must have been the floor malted pils I suppose. I just screwed up by throttling the valve all the way open causing to much pressure of which caused a big enough dent to bow the false bottom.
I gently hammered the dent back along with placing an extension on the "post" on the false bottom. We will see come next batch.

3
Ingredients / Re: Hop Bitterness
« on: March 22, 2015, 01:10:19 AM »
Lots of variables such as boil PH, water, Type of hop, grain bill but simple put i think it would just be less bitter. I have done the same and personally couldnt tell a difference until 10 to 15 ibus less. Would love to know your process and recipe.

4
General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 22, 2015, 12:42:09 AM »
I'm, like, what? Is that a dinosaur fetus in the top left corner?

Makes since now. thats why i broke out in a cold sweat! It was a demon on my shoulder the entire day :-\.. Thats really funny nice !

5
General Homebrew Discussion / Biggest mistake I ever made:(
« on: March 21, 2015, 04:51:55 PM »
Long frustrating day!  Was making a Czech pils on my EHERMS 12lbs wyermann floor malted pils of which I never used before. I use 1.75qts/lb and recirculate at .25 to .50 gpm. Never ever had an issue even with adjuncts. For some strange reason I developed a stuck recirculation about 30 min in. Stupid me decided to open the valve on my "pump out" thinking it would maybe jar lose some possible bits of grain stuck in the groves.........well needless to say it didn't budge and stopped completely. Couldn't get it going had to dump and clean out false bottom. I also assumed my crush was a bit smaller but nope was not had to start over and low and behold the same thing happened.  Made it through it after 12 hrs O this was a decoction also. Looks like I created a divot in the bottom of my 15 gal blichmann causing my false bottom to sag just enough to possible cause future stuck sparge and recirculation.  Anyone ever had this happen?  I am perplexed and don't know what to do except for extending the single support bar a bit.
I am embarrassed I did this broke out in a cold sweat when I saw it. 


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6
Beer Recipes / Re: Wheat beer Ideas
« on: March 18, 2015, 05:54:09 PM »
I am a 60/40 Wheat/pils man myself 15-18IBUs any noble hop. i also like to throw in a bit of light Munich or aromatic on occasions.  Hochkurz double decoction for me all the time. Ferm at 62F normal healthy pitch

7
Yeast and Fermentation / Re: Wyeast 1098 temp
« on: March 17, 2015, 06:49:39 PM »
+1 on what steve says. great yeast for IPAs i dig it. it's still within the temp range suggested for that yeast. Some strains are sensitive to temp changes and it can stress the yeast and cause "different" characters when one attempts to adjust the temp fast like that but youll be good  no worries.

8
Yeast and Fermentation / Re: Shaken not Stirred
« on: March 16, 2015, 08:41:08 PM »
Do you think there is any discernible flavor impact from that extra replication period?

With proper aeration, one should not experience any discernible flavor impact from a single replication period. 

With that said, one should experience a discernible flavor impact from pitching at high krausen; namely, a cleaner tasting product.

I know this is an older thread but i have been trying to get a cleaner and less phenolic character from Wyeast 3068 and have been fermenting at 62F with a suggested starter from one the yeast cal.  Wondering if i would get a "cleaner" profile from this strain if i pitched at high krausen? Interesting for sure maybe i will try it.

9
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 07:09:11 PM »
O forgot I would never use on IPA or APA. It kills the aroma.


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10
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 07:04:34 PM »
From this. S-23. It was less flocculent because it was the second "dump" from my local brewery.



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11
General Homebrew Discussion / Re: Gelatin Fining
« on: March 12, 2015, 06:58:23 PM »
Microwave 2/3 cups water till boiling set out at room temp covered, let cool to below 150F add 1/2tsp per 5 gal LD Carlson gelatin, just because that's what I have. Stir a bit wait an hour and pour in keg with beer chilled to 32F. 

Captain Stubings light lager after 4 days.


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12
All Grain Brewing / Re: Residual Alkalinity
« on: March 11, 2015, 04:30:59 PM »
So from my understanding there is an interplay between C02 and chalk solubility, water alkalinity and water hardness which combine to affect mash PH and is termed “Residual Alkalinity”. Some German brewing scientist by the name of Paul Kolbach discovered that we as brewers can manipulate mash PH by using this RA.  It’s basically “Alkalinity” left over after some of the other ions are used by the malt. I may be wrong cant wait to here what martin says:)

13
Beer Recipes / Re: Captain stubings light lager thoughts
« on: March 06, 2015, 04:56:50 PM »
ya that was my attempt just had a bit of vienna around that needed using. I used S23. My local brewery was dumping that yeast and i grabbed a bit. never used it before not bad was gonna use 34/70 but couldnt pass on the free yeast

14
Beer Recipes / Re: Captain stubings light lager thoughts
« on: March 06, 2015, 04:45:36 PM »
Well a month later and here she blows. Couldn't help it had to add 10% vienna :). Nice and clean that's for sure. It should be a sin to put it in that glass though:).


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15
Beer Recipes / Re: Munich dunkel - critique?
« on: March 06, 2015, 04:33:49 PM »
Best for me too both l and ll. i am lucky enough to have a local brewery let me know when they are doing an order and i can toss on a bag or two.  i feel spoiled for sure. It depends what i am craving for mine i like it chewy like Ayinger Altbairisch Dunkel. I am really digging this one lately wish i could pin a recipe down. Just gotta brew more:)

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