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Messages - quattlebaum

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136
All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 11, 2014, 08:54:47 PM »
Isomer
In regards to the whirlpool.... I added my hops at flameout and let them steep for 50 mins.  I've read where the hops should go in at lower temps (around 170 degrees) before steeping.  Is there a specific temp to add for aroma?  Will adding at flameout increase bitterness instead of aroma?

Isomerization of hop alpha acids will occur at temps above 185F so yes you will get bitterness. i depend on software to get me somewhat there. Once the temps goes below 185F i think there are just different characteristics that come out of the hops Such as the essential oils such as myrcene, humulene and caryophyllene which could contribute more the aroma.

137
All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 11, 2014, 08:22:56 PM »
i have found a few things that has helped.

Lots of late hops, fresh hops, low cohumulone, low bicarbonate water and higher gravity like greater than 1.055 which can hide some of the byproducts of large amounts of hops.  Also a simple grain bill and clean yeast. Some say a crap ton of dry but i think it gives to much of a grassy/green flavor. i also whirlpool i really really like the characteristic this gives. 

138
All Grain Brewing / Re: Mashing Questions (time & pH)
« on: August 02, 2014, 07:44:18 PM »
I have found if my Mash PH is to low and my yeast does not buffer the drop in PH well the finial beer will be a bit dull and less bitter especially for an APA and IPA (4.0 to 4.2 = dull in my eyes, 4.5 to 4.6 seems money in my opinion for APAs and IPAs) .  Would be interesting to see what your finial beer PH will be and your thoughts on the perceived bitterness. 

139
General Homebrew Discussion / Re: Water
« on: August 02, 2014, 07:01:35 AM »
Idaho Falls Water (Fall water supply)
Ca  66ppm
Mg  20ppm
Na  24ppm
Sulfate  39ppm
Chloride  14ppm
Bicarb  307ppm
Total Hardness 247ppm
Alkalinity  254ppm

I have sampled my water throughout the year at different times with very little variance.
My bicarb/alkalinity sucks so i cut with store bought RO at $2 for 5 gal for most beers.
Use 88% lactic to adjust mash to desired PH with respect to the grist. acidify sparge if needed with 88% lactic.
I defiantly use water software (brunwater), its a must.
Adjust ion concentration as desired for style
Monitor PH with 2 pt calibrated meter of mash, sparge, pre boil, post boil and finial beer PH
   


140
All Grain Brewing / Re: Low PH and Dull flavor with Brown?
« on: July 26, 2014, 05:31:41 PM »
I do the same. Great idea on the TDS meter never even thought of that. Being my HC03 is always so high i always cut my water with RO. I normally dont for my darker beers and have always been in the range/5.5ish however i have never made this recipe with this grain bill. just started my boil with a 5.4 PH and am using WLP007 and i know this yeast does not buffer that well so i am predicting that i will have a low finial PH also, i hope not but it may push low 4's

141
All Grain Brewing / Re: Low PH and Dull flavor with Brown?
« on: July 26, 2014, 04:50:22 PM »
A Milwaukee 101 meter at room temp 77F, calibrated every other batch with a 2 point solution. My solution is a year old and i have been wondering if i should replace it.  I use brunwater and am most of the time within a tenth of a point of what it predicts. i will re post with tasting results

i will hope that with only 2% truly roasty/Cholo malt that it will not be as acrid

142
All Grain Brewing / Re: Low PH and Dull flavor with Brown?
« on: July 26, 2014, 04:25:00 PM »
I ask because i am frustrated because i attempted this recipe this AM with shooting for a 5.6PH and ended up with 5.0 at that so i dumped it and re did the water  and cont to have a lower PH than i desire. I have never had this issue before my water must have changed because i have quit a bit of bicarb. 
Finished Profile      ppm   
Ca         100
Mg         20
Na         24
SO4         51
Cl         65
HCO3         308
         
Hardness         332
Alkalinity         254
RA         171
SO4/Cl         0.78

SRM: 20.2 SRM      SRM RANGE: 18.0-35.0 SRM
IBU: 44.9 IBUs Tinseth   IBU RANGE: 20.0-40.0 IBUs
OG: 1.058 SG      OG RANGE: 1.045-1.060 SG
FG: 1.014 SG      FG RANGE: 1.010-1.016 SG
BU:GU: 0.772      Calories: 151.6 kcal/12oz   Est ABV: 5.8 %      
EE%: 73.00 %   Batch: 3.25 gal      Boil: 4.90 gal   BT: 60 Mins

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


Total Grain Weight: 7 lbs 3.7 oz   Total Hops: 2.14 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt                   Name                                     Type          #        %/IBU         
4 lbs 9.8 oz          Pale Malt - 2 Row (Cargill) (2.0 SRM)    Grain         1        63.8 %       
1 lbs 2.5 oz          Aromatic Malt (26.0 SRM)                 Grain         2        16.0 %       
7.0 oz                Crystal, Medium (Simpsons) (55.0 SRM)    Grain         3        6.1 %         
7.0 oz                Oats, Golden Naked (Simpsons) (10.0 SRM) Grain         4        6.1 %         
7.0 oz                Special B Malt (115.0 SRM)               Grain         5        6.1 %         
2.3 oz                Chocolate (Briess) (342.0 SRM)           Grain         6        2.0 %         


Name              Description                             Step Temperat Step Time     
Mash In           Add 3.16 gal of water at 168.1 F        153.0 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 2.60 gal water at 168.0 F
Amt                   Name                                     Type          #        %/IBU         
0.29 oz               Willamette [6.50 %] - First Wort 60.0 mi Hop           7        11.0 IBUs     

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.045 SG   Est OG: 1.058 SG
Amt                   Name                                     Type          #        %/IBU         
0.30 oz               Columbus (Tomahawk) [15.20 %] - Boil 60. Hop           8        24.2 IBUs     

Amt                   Name                                     Type          #        %/IBU         
1.55 oz               Willamette [6.50 %] - Steep/Whirlpool  1 Hop           9        9.7 IBUs     


143
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

144
All Grain Brewing / Re: Efficiency Confusion
« on: July 21, 2014, 03:38:34 PM »

Efficiency calcs are all suspect without really solid volume measurements. 
[/quote]

 What readings do you usually see yourself taking throughout the process?

For consistency reasons I always take a pre boil hydrometer reading poured into a small ss bowel in ice water that I can chill in a few min to 60F. I then can adjust my boil to insure I hit my desired FG. I take hydrometer readings at 20 min intervals and adjust as needed. Most always hit my FG. 

145
Kegging and Bottling / Re: Keg beer line survey
« on: July 18, 2014, 04:57:20 PM »
This is probably overkill but this is what I know. no i know this is overkill

There are 2 types of draft systems remote and direct.
   1.Remote systems are those that basically require insulated lines.

   2. Direct draw systems are those that are self contained and temp controlled    such as in a walk in cooler, jockey box, keggerator or refrigerator.    

Balancing a direct draw system allows for
   1. Eliminating waste
   2.  Protecting the beer against microbs needs to be at or below 38F
   3. Dispensing an industry standard flow of around 1 gal a min. Ya I know that          is a bit much, 128oz per min.
 I think 1 Gal a min for pouring a beer is to fast personally but that’s what the industry standard is I am told That’s about 1 pt of beer in 7.5 sec. I shoot for 10sec and vary the angle to tailor the foam/head to my preference.

There are 2 pressures in a draft system Gauge pressure and restriction pressure.
   1. Gauge pressure is obviously the actual PSI applied to the keg.

   2. Restriction is the resistance the beer encounters as it flows to our glass    which comes from 1. system hardware.  2.  gravity and 3. beer tubing.

Each of the above restrictions has a known measurable PSI value.
 
System Hardware: tailpieces, faucets, shanks and couplers. Each piece acts as restriction as beer passes. If one has a tower assembly it can easily give 3PSI restriction. I have 4” 3/16 ID shanks with Perlick 525ss faucets

Gravity: vertical lift or drop either above or below the keg. One has to take into account the height of the keg from the bottom some measure from the middle but the bottom seems to be the best. So the vertical distance is measured in feet and has a PSI value of about .5 per foot.  My collared kezzer measures from the bottom of a 5 Gal keg to the middle of the shank at 2.67’.   To determine the gravity restriction portion of the equation I do this.  2.67’ x .5 = 1.33PSI for mine.

Beer Tubing: I really don’t know the correct number/restriction value but most say 3PSI of 3/16ID” vinyl tubing. I use 2.7 PSI just because “brewers friend” says so☺ and it works for my system.

So this is what I do and it works for me.

Determine my Gauge Pressure:  I want my beer to be at 2.3Vol Co2 at 38 F. This means I need to have gauge pressure at 9PSI however, I live at 4781’ elevation and for every 2000’ above sea level I need to add 1 PSI.  This adds 2.4PSI to my 9PSI but I round down so I set my gauge to 11PSI to maintain 2.3 Vol in solution.

Now I need to determine my Restriction sources: I have 2.67’ of vertical lift from the bottom of my 5 gal keg. I have a 4” shank of 3/16” ID resistance. I have 3/16” ID beer tubing at 2.7 PSI.

So I know I have to keep my Co2 vol at 2.3 at 38F and 11PSI. This 11PSI is required and will not change so I must determine the resistance of each.
   Gravity (Vertical lift form bottom of keg to middle of shank of 2.67’) x ( Standardized gravity per vertical foot of .5) = 1.33 PSI resistance.

   Shank is the same ID as my beer line so I add the 4” of shank length into my beer line equation.

   Beer line length: I know I have to have 11PSI and I have to subtract gravity (1.33PSI) which gives me 9.7 PSI restriction required to balance the system which must be made up with by the length of beer tubing.  So 9.7PSI/2.7 PSI of 3/16”ID= 3.6’ of beer line needed.  Now this length is for pouring at the standard 7.5 sec per pint  which I know is just to dam fast in my book  So I was a little pissed that I just wasted beer line and was at a stand still and had to order more!  So I had to determine at what rate I wanted my beer to pour and that is 10 sec with a beer line length of 4’ 8”.    Dam did I ramble or what? I could have just said I keep mine at 4’ 8” and get a nice ½” head.


146
All Grain Brewing / Re: Astringency problem
« on: July 15, 2014, 08:39:40 PM »
I've been having some astringency problems and hoping someone can help me out. I have had 4 batches turn out astringent and I am at a loss for the root cause. I followed previous steps with my RO water and adding minerals. My grain gaps is fine. I'm not oversparging and my sparge water is around 170. I still have issues and am at a loss. Any help would be appreciated.

Your Sparge water PH may be to high which can leach some grain astringency. Do you know what your finial beer PH is higher PH like 4.8 can seem astringent or harsh i like to say but i like that in these styles. Good luck

147
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: July 11, 2014, 07:29:14 PM »
S. Cerevisiae i really enjoy your post! Very educational truly appreciated ;D

148
Yeast and Fermentation / Re: Fusel Alcohol and Re pitching?
« on: July 10, 2014, 01:59:51 PM »
Nice responses gentlemen ;D  If fact i do believe i introduce some stress to the yeast at hand. I did pitch an adequate healthy starter at 64 F. Placed it at ambient temps in my basement at 66F. 24 hrs later i checked at "brew bucket" sticker said 70F and it sounded like a machine gun because the blow off was so bad. I then placed it in a water bath at 64F for 24 hrs at which time it stopped, stupid me i should have known better i just panicked. it then stopped at 1.020 i then raised the temp to 72 and it finished. So i do believe i shocked the little sucker :-[

149
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.

150
This may help a bit. http://byo.com/stories/beer-styles/item/747-helles-style-profile
 I use 100% RO with very little minerals in it what so ever say at or under 20ppm per martin brungards recommendation. I do use Chloride instead of Sulfate because this is a malt focused beer. Let the malt do the work dont worry to much on the minerals.  I thinks its in the subtle details that are important like 100% continental malt like Bestmalz and Tetnager or halertauer hops,German of course. Along with well controlled fermentation and good yeast i have done many with saflager 34/70 excellent yeast and no starter needed it likes 52 to 53 degrees dont go over 55.  If you have a way to step mash that is great i like to decoct also i feel it makes a difference in mouthfeel and possibly adds some maillard products. Gorden strong said it well when he stated there is more to matching the style than cloning the flavor profile.

Probably said more than i should have just had a root canal and waiting in the recovery room with 02 on :) 

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