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Messages - quattlebaum

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151
Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 06, 2014, 05:48:55 AM »
i know this isnt a storing yeast question but this is what i use instead of jars. O and i really dig the 64oz $10 great growlers for on the river:) Hard to find these for a reasonable price. Shipping isnt the greatest but hell it's a hobby:) Merry X-Mas

http://www.outdoorpros.com/Prod/Nalgene-2015-1000-Square-Bottle-Pc-32-Oz/33884/Cat/1474


152
Yeast and Fermentation / Re: Help with English yeasts not fully attenuating
« on: December 05, 2014, 08:21:49 AM »
ya again i feel ya yet another thermometer:) i mashed lower also it helped but it did change the "character"/thinner mouth-feel of the beer in my eyes.  I love the Big mac analogy

OK so my oxygenation process is as follows: I use the little red O2 bottle with an oxygenation stone. I place the stone on the bottom of the carboy and turn on the gas, not full blast, but just until O2 is coming from every pore on the stone. Leave it on for ~60 seconds. Yeast is then pitched immediately. This has given me the same % attenuation regardless of starting gravity. How might I improve upon this? Crank up the gas to full blast? Oxygenate longer? Stir or shake while oxygenating?

Also I suspect a thermometer issue. I do not wish to purchase yet another new thermometer at this time, nor do I wish to enter a discussion on calibrating at mash temps so I will try mashing lower next time- maybe 147f.

Thanks again for the comments.

153
Yeast and Fermentation / Re: Help with English yeasts not fully attenuating
« on: December 04, 2014, 06:51:36 PM »
I feel your frustration believe me i do. It ended up being my thermometer, even though i calibrated it ! i ended up buying a new one and it fixed the issue. i will say i am just not a fan of 002/1968 just because it takes some pampering, it is really fickle on "my system". i have moved to west york 1469 for most of my english and love it.  Good luck and let us know

154
Other Fermentables / Re: orange blossom honey online
« on: December 03, 2014, 06:09:47 PM »
Well i am partial but i always go with my home state. I use it in coffee and have done a mead or two but meads are not my thing. The Holly or gallberry  honey is really tasty this year. It's not cheep but the quality is sold

http://www.smileyhoney.com/collections/orange-blossom-honey-for-sale

155
All Grain Brewing / Re: Decreased efficiency observations?
« on: November 29, 2014, 07:12:59 AM »
Brewhouse efficiency I suppose just because it seems my mash/conversion is fairly good 1.070 at 1.75qts/lb?  I have not verified my volumes all the way to packaging. I'll need to think about that a bit not quite sure how that plays a role.


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156
All Grain Brewing / Decreased efficiency observations?
« on: November 29, 2014, 06:57:10 AM »
Sweet! Thanks for the PH info always wondered how much it could effect conversion.


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157
All Grain Brewing / Decreased efficiency observations?
« on: November 29, 2014, 06:25:16 AM »


So over the past year I have noticed a "progressive" drop in my efficiency from 85% to 73% on both my systems ( EHERMS and 3 gal batch sparge/cooler). I can only assume that it is my crush because it is across 2 systems. I have a barley crusher for the past 4 years and have insured consistency with process and mill gap (.039). All other variables are "controlled" including water to grist at 1.75qt/lb, temp, time, mash schedule ( single infusion mostly), I mash out, I insure no dough balls and keep PH in a good range (I don't think this has a big influence on efficiency?). My first runnings are normally around 1.070ish seems conversion efficiency is good?  Sorry so long it is just stumping me and I do have consistent efficiency and don't really mind it being low but thought I would see what you guys/gals thought?


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158
Equipment and Software / Re: All Grain Equipment Information
« on: November 27, 2014, 11:49:25 AM »


Buy all means I love my EHERMS but it sucks cleaning it. I've gotta run caustic/acid or PBW through it every 3 rd batch or so. It was fun making it but in the end I really enjoy waxing nostalgia with my simple cooler, batch sparge, camp chef 3 gal way of brewing. Check out high gravity brewing the have some fun stuff. 


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159
Ingredients / Re: Cal Common Water suggestion?
« on: November 25, 2014, 05:21:19 PM »
sweet thanks havent made this style before so much appreciated. 

160
Ingredients / Cal Common Water suggestion?
« on: November 25, 2014, 05:11:47 PM »
Anybody ever played with the water profile on a Cal common. I was pondering which way to push it. Chloride/rounded or Sulfate/dry.  I was leaning towards a dusseldorf alt type water but am kinda craving a little bit more malt/rounded. any suggestions ?

161
Same issue in my part of the world, Idaho Falls Idaho. I will occasionally run a hose out from my kitchen sink to the garage:) I bring the hose in a day or 2 before and put it in the tub. Kinda messy but hey all in the name of brewing.  The winter is the only time i slow down on brewing mainly because its just to damn cold. Woke up to -4 in my garage last week. 
Funny thing is i attempted to brew on that day with running the hose from the outside and when i straightened it out it blew up in my garage ! crazzzzzzy froze instantly

162
General Homebrew Discussion / Re: Decanting yeast starters?
« on: November 22, 2014, 01:54:13 PM »
I'm a Decanter also:)

163
Ingredients / Re: Brown Malt
« on: November 22, 2014, 06:15:07 AM »
Perhaps they got a bad bag?

Kyle,

I agree. However, the fact that that special Founders brown porter that I had about 6 months ago at a tasting event suggests that it may be more than just a bag. That Founders porter has the same smokey character as my beer does. It was good...just unexpected.

I know this is an older post but to comment on the "smokey" aroma/Flavor. I made a recent Porter with 13% Bairds Brown malt 60L and i did not get the smokiness either however my home brew club did. I get more roast/toffee Carmel flavor as "beersk" gets could be the 9% dark Crystal/80L though. By no means do i get the phenolic/smokiness out of this.  interesting thats for sure and i like it and so did my club 


164
General Homebrew Discussion / Re: Evaporation and preboil gravity readings
« on: November 22, 2014, 05:41:48 AM »
I wish i could say i use my refractometer but it just collects dust. It was just to inconsistent for me. On the evaporation observation mine varies batch to batch i believe its related to relative Humidity in my region ( or at least i think thats what it is). I havent charted it per say in that relation but it sure seems that way.  I just take a cooled hydrometer reading every 15 min and adjust my boil as needed to get my FG.  Works pretty much every time.

165
General Homebrew Discussion / Re: Question regarding water
« on: November 18, 2014, 08:51:11 PM »
This is some of the results that my buddy posted on another forum.

All PH readings made at 77F or 25C on decarbed beer (Milwaukee MW 101 PH meter)
All FG readings made between 60F and 65F (This is not a precision hydrometer)

Ballast Point Dorado PH 4.63 FG 1.008 10%
Stone IPA 4.56 1.010 6.9%
Ballast Point Sculpin 4.65 1.009 7%
Snake River Pako's IPA 4.85 1.010 6.8%
Odell's IPA 4.7 1.012 7%
Caldera IPA 4.56 1.010 6.1%
Ska Modus Hoperandi 4.54 1.013 6.8%
Bear Republic Racer 5 4.5 1.014 7.5%
Deschutes Red Chair 4.4 1.016 6.2%
Green Flash West Coast IPA 4.66 1.010 7.3%
Anderson Valley Hop Ottin IPA 4.56 1.009 7%

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