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Messages - quattlebaum

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Yeast and Fermentation / Lacto suggestions?
« on: July 30, 2015, 05:48:52 PM »
Well going to adventure down the sour/fruit road. going to follow a clone of funkwerks raspberry provincial and going to kettle sour. Any suggestions of lactobacillus strains. Thinking wyeast 5335. Not to get into process details but i will kettle sour to taste/3.2 to 3.4 PH and will be pushing the upper end of the temp 95F suggestion for that strain. Could it handle a higher  temp 110F?

Yeast and Fermentation / Re: Re-using yeast
« on: July 20, 2015, 07:35:50 PM »

If you don't plan to use the same yeast more than once every couple of months, is the best plan to just purchase new yeast?

In my humble opinion, a brewer is better off purchasing new yeast if he/she is not cycling through each of his/her crops at least once every six weeks.

Or can you store the saved yeast in the mason jars for more than a month and then make a starter from it?

I know that they are popular with home brewers for some reason, but Mason jars are not the best storage container in which to store yeast.  Yeast need to be able to off-gas in storage. I have found that the best storage container for home brew-size crops is a 500ml Erlenmeyer flask with a  No. 7 stopper, and a 3-piece airlock filled with sanitizer just above the holes on the piston (the part that moves up and down).   A case of 6 Corning 4980-500 500ml Erlenmeyer flasks can currently be had $24.68 with free shipping on orders of $35 or more from Amazon. Corning glassware will last a home brewer a life time if not abused.  I have two 4980-500 500ml Erlenmeyer flasks that are over 20 years old.

I bought some of the plastic lids for my masons and they allow a bit of off gassing compared to the metal ones. I know it's not that perfect but this was some of my local brewery's yeast (blend of BSI-1 and BSI-840) which was VERY active and I could hear it hissing. Maybe I am asking for trouble:) but these masons are pretty darn thick.

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Equipment and Software / Grain Mill Stand
« on: July 18, 2015, 07:23:14 AM »
Hell nothing fancy for sure but I just bought a section of shelving and cut it up to make this. Adjustable shelves and a Tupperware lid helped keep the bucket really close to the bottom of the grain mill. Dust is still an issue but just blow it off every now and then. Static seems to be a challenge every now and then and a bit of dust likes to stick to the bottom shelf but I just sweep it off into bucket.

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Equipment and Software / Re: Bucket Hopper
« on: July 14, 2015, 05:56:21 PM »

How could you tell the hardware is cadmium?

I tasted it. I called them earlier and they said they are not SS. Unless I misunderstood the rep., I believe he said cad. coated.
Either way, they aren't SS.

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Ingredients / Re: Flaked oats in IPA
« on: July 09, 2015, 06:34:54 PM »
i must say this is a remarkable IPA and i used 10% flaked oats. i agree with Liam its great in that northeast/Vermont type IPA and a must for using the conan (Giga Vermont IPA strain) . This was a clone out of one of the mags it is Delicious!
Recipe: Riverwards IPA
Brewer: Quattlebaum
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
Boil Size: 5.42 gal
Post Boil Volume: 4.42 gal
Batch Size (fermenter): 3.75 gal   
Bottling Volume: 3.50 gal
Estimated OG: 1.060 SG
Estimated Color: 3.8 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Amt                   Name                                     Type          #        %/IBU         
6 lbs 10.4 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        79.7 %       
13.5 oz               Oats, Flaked (Briess) (1.4 SRM)          Grain         2        10.1 %       
13.5 oz               White Wheat Malt (2.4 SRM)               Grain         3        10.1 %       
0.20 oz               Columbus (Tomahawk) [15.20 %] - First Wo Hop           4        15.3 IBUs     
0.94 oz               Amarillo Gold [8.00 %] - Boil 5.0 min    Hop           5        6.9 IBUs     
0.94 oz               Citra [14.50 %] - Boil 5.0 min           Hop           6        12.4 IBUs     
1.00 oz               Amarillo Gold [8.00 %] - Steep/Whirlpool Hop           7        14.1 IBUs     
0.75 oz               Citra [14.50 %] - Steep/Whirlpool  30.0  Hop           8        19.1 IBUs     
1.0 pkg               Vermont IPA (GigaYeast #Gy054)           Yeast         9        -             
1.50 oz               Amarillo Gold [8.00 %] - Dry Hop 5.0 Day Hop           10       0.0 IBUs     
1.50 oz               Citra [14.50 %] - Dry Hop 5.0 Days       Hop           11       0.0 IBUs     
0.50 oz               Simcoe [12.20 %] - Dry Hop 5.0 Days      Hop           12       0.0 IBUs     

Mash Schedule: (208) Single Infusion, Medium Body, No Mash Out, Fly
Total Grain Weight: 8 lbs 5.5 oz
Name              Description                             Step Temperat Step Time     
Mash In           Add 3.65 gal of water at 162.1 F        150.0 F       60 min       

Sparge: Fly sparge with 2.77 gal water at 168.0 F
chill to 190F then do WP x 30min

All Grain Brewing / Re: mash pH increase
« on: July 09, 2015, 06:12:55 PM »
Back in the day i did do a tedious 10min PH sample over a 90 min mash schedule of 100% pils with 100%RO and the PH seemed to stabilize for me at the 20min sample. over that 90min duration i hardly noticed any change in elevation in PH maybe .04 of a point. so it was irrelevant for me. I am sure there are many variables such as grist, minerals and what not but i didnt feel like splitting hairs:) currently i just take a sample at 15min mark so i have the time to adjust if needed. hope this helps.

Yeast and Fermentation / Re: Thoughts on "fermcap"
« on: July 07, 2015, 05:52:51 PM »
I forgot to say in my yeast starter.  I have never put it in the wort of a fermenting beer.

Yeast and Fermentation / Thoughts on "fermcap"
« on: July 07, 2015, 04:24:51 PM »
On a few yeast strains I have large krausens so I occasionally add a drop of fermcap so I don't wake up to a mess. Could this be somehow detrimental to yeast health or propagation amount?

Beer Recipes / Re: Kolsch Guidance
« on: July 02, 2015, 07:02:56 AM »

BSI supposedly has W-177, among other interesting things like Augustiner, Ettal, and Weltenburg lager yeasts, to name just a few. BSI doesn't sell to homebrewers, though, but if you have a friend in the business you could ask them really nicely to order some...  ;D

I have been extremely happy with my results from WLP029, but it would be interesting to know how W-177 compares. Does anybody have a clue as to which of the breweries in Cologne might use the W-177 strain?

There is a very high possibility i can get this yeast from brewing science. My local brewery/buddy orders through them for all his yeast

Beer Recipes / Re: Kolsch Guidance
« on: June 30, 2015, 06:36:49 PM »
So i would assume that finishing hops may be a bit much? thinking just a 60 min addition however my gut is saying a small 15 min addition for a bit of flavor but with such a simple malt bill i am sure i will get some flavor from the 60min addition. so wonder how many of ya actually do finishing hops?

Beer Recipes / Re: Kolsh Guidance
« on: June 28, 2015, 05:54:46 PM »
I would be careful using the kolsch malt. It is very dark. In think you are better off using 100% pils malt. I'm not sure how the brewers in Cologne use the Kolsch malt but they must be blending it.

You can add wheat it you want, up to 10%, but it is not really very traditional. There may be a couple breweries that use it.

For me, I target about 22-25 IBUs. If you want to go traditional Hersbrucker is probably your best choice. I actually use Crystal in mine and love how it turns out. Mandarina would make a really interesting finishing hop for a kolsch. I have been planning on experimenting with that.

As far as water I think you want at least 50ppms of Ca - I use calcium chloride. I used to build my water from scratch but have medium hard water at the brewery and no RO system and have been brewing Kolsch this summer for our tasting room and just adjusting with lactic and calcium chloride and it turns out great.

The real key is going to be your yeast. Both the strains from WY and WL are very nice. I have been using the WY strain lately. Both need to be started cold - mid to high 50s and then finished off in the mid 60s. A 2 week lagering period is all you really need but you will probably have to fine or filter the beer to get it to clear. I have left it at 32 degrees for 6 weeks and kolsch yeast is particularly stubborn. I have see wheat beer strains that clear faster. In Kohln it is traditional for them to be filtered after a short "lagering" period.
Subscribing to the thread after reading this post so I can find it again - I have a gut feeling there was some hard earned knowledge dropped free of charge right here.  Thanks Keith. 

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Funny thing is I was hoping "Keith" would chime in because I see his sweet looking kolsch every time he post. Thank you.

Beer Recipes / Re: Kolsh Guidance
« on: June 27, 2015, 09:08:00 AM »
Much appreciated gentleman. I'll grow a recipe together soon and have at it. Think I just may try the mandarina although I probably should try a traditional one first.

Beer Recipes / Kolsch Guidance
« on: June 26, 2015, 08:38:56 PM »
So really never had this style and am going in blind. Would like some suggestions on recipe and process. I plan on using Schill Kolsh malt and maybe a bit of wheat malt i guess. Maybe OG at 1.046, mash low 148F, mash PH 5.3 ? Bittered to maybe 25 ish IBUs and possibly a small late flavor addition?  I have most german varieties of hops pearl, tet, hal, hersburk, sazz even mandarian Bavarian. Not sure on water/minerals maybe very little like a Euro lager and 100% RO. Or should i push the Ca up a bit (50ish) to aid in yeast floc. planning on Wyeast strain. Any suggestions?

Equipment and Software / Re: Grain Crusher Roller Issue
« on: June 21, 2015, 08:47:22 PM »
That's really really strange. Have you adjusted the mill gap at all?  Also wonder if the "hopper" is rubbing on the rollers but that is aluminum I think.

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Yeast and Fermentation / Re: Rehydrating Dry Yeast Steps
« on: June 21, 2015, 05:53:32 AM »
i boil mine in a glass pyrex measuring cup at the beginning of the brew day in the microwave then cover it and set it out on counter. By the time i am ready to pitch it's at room temp. I have always been a "rehydrater" because most manufactures recommend it but i have done a few side by sides with re-hydrated and dry yeast split batches and cant tell a difference. Of course this has been Safale US 05 only.

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