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Messages - quattlebaum

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121
Beer Recipes / Cascadian Dark Ales
« on: January 09, 2015, 09:31:17 AM »
Whats your thoughts on CDAs?  I have only made 1 back in 2010 and have vague memories of it and havent had one since. Thinking of using blackprinz malt being it has a low roast character and making it more towards a pale ale ABV. Even contemplated a cascadian dark lager like maybe a swartz but americanized but dont want to ruin a good thing:) of course i would use NW hops like Columbus, cascade, cent, chinooks. Do ya think roast and NW hops clash?

122
General Homebrew Discussion / Re: Bock attenuation problem
« on: January 04, 2015, 06:02:01 PM »
shoot that sucks! wonder if you got full conversion with mostly Munich and a high mash temp? Dont think re pitching will help unfortunately. ill keep my fingers crossed :)

123
All Grain Brewing / Re: Sparging Water Volume
« on: January 03, 2015, 04:42:45 PM »
Have you tried to go a bit lower on your limit, say 1.008? and see if you notice it.  By all means i know i shouldnt ask you especially:) but from my understanding two things result in tannin extraction high PH and high temp.  So if PH is 5.2ish and temps are good maybe one may not have to worry as much about tannin extraction?

I say this because i had the same issue with my EHERMS, seemed to be extracting all the sugars prior to sparge and always ended up short. it was very frustrating so i just sparged anyways to 1.008. No one including myself notice off flavors related to tannin/Husky extraction (pilsners).

If that is working for you then don't change anything.

I modified my post a bit after i thought about it more:( maybe i am wrong
So i am assuming that yourself/professional keeps the last runnings high, above 1.012? Are your sparge durations long (>60min) ?

124
All Grain Brewing / Re: Sparging Water Volume
« on: January 03, 2015, 03:52:46 PM »
Have you tried to go a bit lower on your limit, say 1.008? and see if you notice it.  By all means i know i shouldnt ask you especially:) but from my understanding 3 things result in tannin extraction high PH, prolonged sparge durations and high temp.  So if PH is 5.2ish, sparge duration kept under 60min and temps are good maybe one may not have to worry as much about tannin/inorganic compounds/Silicic acid Si02? extraction?

I say this because i had the same issue with my EHERMS, seemed to be extracting all the sugars prior to sparge and always ended up short. it was very frustrating so i just sparged anyways to 1.008. No one including myself notice off flavors related to tannin/Husky extraction (pilsners).

125
General Homebrew Discussion / Re: Lager Fermentation Questions
« on: January 03, 2015, 02:17:14 PM »
Well......this is what i do and my thought process.
 1.) I do cover my pot after a few min or so of chilling with tin foil, most of the steam has slowed down ( i brew in my garage with doors closed and no wind).

2.) There does seem to be many "fermentation schedules" out there and i think there are reasons for performing each for there own reasons. My approach is this: insure proper pitch rate for COLD pitching ( 46 to 48F), ferment at 50 to 52F till within 6 to 8pts from terminal gravity (7 to 10 days usually 1.050OG wort ), let it rise to 62F hold for a few days then slow crash a few degrees a day till at 40F then crash to 30F and transfer to keg and keep at 30 F under pressure for 3 weeks ( i dont use a secondary)

3.) My lagers tend to stay in primary on the yeast for 3 to 4 weeks then i keg/condition. so all my fermentation is complete prior to kegging/cold conditioning at 30F

If ya want some light reading try braukaiser.com good info. look for fermenting lagers i think


126
General Homebrew Discussion / Re: Allergic reaction to sours?!
« on: January 02, 2015, 08:52:28 PM »
what exactly was the reaction she had?

127
Yeast and Fermentation / Re: fermentation schedule for first lager.
« on: December 31, 2014, 09:06:57 PM »
I use this yeast a lot. I pitch cold 48 to 50F and let free rise to 54 till finished. just pitched a 3 gal batch of 1.050 and it finished in 9 days. Great yeast but does not like below 50. Takes up to 48 hrs to really see "signs" of fermentation mostly.

128
Yeast and Fermentation / Re: White Labs vials?
« on: December 27, 2014, 12:44:08 PM »
I made a "cooling " vessel out of mine to check PH.


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129
Equipment and Software / Re: Share your brew stands!
« on: December 26, 2014, 08:57:58 PM »


Replaced the wire cage with outdoor stained wood


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130
Yeast and Fermentation / Re: Conicals again
« on: December 26, 2014, 08:49:16 PM »
To many parts to clean for me. Keep it simple in my eyes. Carboy glass or food grade plastic.
Don't you clean your siphon in between uses as well?

Yes run a bit of PBW through it in a 2Qt container and soak for a bit. 
To much to break down with conical. The more parts the more to break down and clean. For me anyways.

131
General Homebrew Discussion / Re: Whirlpool Hop Additions
« on: December 26, 2014, 08:39:27 PM »
Hell i would just throw those babies in at flame out and let it sit 10 or 15 min then crash cool.  You will be solid

132
Yeast and Fermentation / Re: Conicals again
« on: December 26, 2014, 05:23:35 PM »
To many parts to clean for me. Keep it simple in my eyes. Carboy glass or food grade plastic.

133
General Homebrew Discussion / Re: having perplexing PH issue
« on: December 26, 2014, 05:10:55 PM »
Funny i have had the same issue for a long time now myself. I have determined that it is mainly when i buy a new bag of grain or a different malt.  There seems to be a variance in PH between new bags/malts however not by much. I use to use EZ water and you can change the distilled water PH value of each grain of which i did for a while and it's just a big pain in the rump. Brunwater is by far the best i think.
I recall some of your previous post and we seem to have the same processes, Funny. Anyway i tend to always shoot a little higher (5.6 room temp) and it works. I have become better at adjusting on the fly and its been fun. good luck wish i could help.

134
General Homebrew Discussion / Re: D rest fpr my Bock
« on: December 24, 2014, 09:44:14 PM »
As long as most of your fermentation is complete youll be fine. I do this frequently when i am within 6 or 8 pts from terminal gravity and its fine. Merry X mas:)

135
General Homebrew Discussion / Re: What is it with mass produce beer...
« on: December 24, 2014, 09:21:22 PM »
Well from what i know Alcohol/Ethanol metabolism occurs somewhat like this no matter who makes the beer.  Around 5%  is absorbed in the GI tract and the rest travels through circulation. The lungs and kidneys get ride of around 10% of it resulting in more trips to the thrown which in turns leads to dehydration. Dehydration sucks and really affects the brain mostly. The other 85% or so of Ethanol is processed through the liver.  A few byproducts from the metabolism of ethanol by the liver that i know of are Acetaldehyde and radicals of some sort:) and high levels of acetaldehyde cause nausea and vomiting which in turn causes more Dehydration and loss of electrolytes. Fusel alcohols definitely doesnt help but it is definitely the result of Dehydration that cause that "hangover" So drink more WATER.
I can almost guarantee most are dehydrated even before we start drinking

so i agree to much is....well to much:)

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