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Messages - quattlebaum

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All Grain Brewing / Am i thinking right, mash PH?
« on: April 27, 2014, 12:09:20 PM »
I have been measuring my mash, post boil and finished beer PH for over a year now. I use a calibrated Milwaukee 101 at room temp of 77 F. I also calibrate it with a 2 point solution 7.01 and 4.01 prior to every batch. I use Brunwater to help with my calculations of both PH and ions ( Thank you martin).  So ? is am i making my PH to low? From what i understand the mash PH should be between 5.2 and 5.5 for "optimal" conversion and to be able to have control of my finial beer PH. I know there is a PH difference related to temp with about a .3 reading higher at cooled temps than mash temps. So if i measure my cooled mash temp and it reads 5.3 is it really 5.0? Furthermore if i measure my post boil PH at room temp and it is 5.2 is it really 4.9? 

I am wondering if i should shoot for a mash PH measurement of 5.6 at room temp so that my PH at mash temp is 5.3. I feel like i am spitting hairs but just wondering if my PH is to low. my finial beer PH are mostly in the 4.2 sometimes they are low like 4 at room temp. I do notice or assume that most homebrew examples i taste seem to be harsh on the bitterness where as mine are "dull"? or smooth. I tend to prefer the smoothness but others might say it's not hoppy enough.

Ingredients / Sasion Water Profile?
« on: April 24, 2014, 04:25:21 PM »
Little info out there on Sasion water suggestions that i can find. Wondering what everyone thought. Thinking
ca 70, mg 14, Na 19, Sulfate 72, Cl 20, Bicarb 220, RA 124 a little high maybe this will cause to much "harshness"?, Alkalinity 182.

Pilsner 82%
Acidulated 5.9
Aromatic 5.9
oats 5.9
SRM around 5 SRM

PH at 5.4 room temp

All Grain Brewing / Re: Was it something I did?
« on: April 20, 2014, 08:40:49 PM »
 I got a reading of 1.004.
Here is my question.  I realize I'm not ging to get ALL the sugars out of the grains, but I was kind of surprised there was still that much sugar left.  Or, would that be a 'normal reading' and I'm seeing a problem where none exist?
If anyone has any insights, I would be grateful.  Thanks.

1.004 is quite low in my eyes especially if your brewing light lagers.  Also i believe that reading taken from an unknown amount of water placed into the mash ton, cold doesnt really give you an accurate measurement. Also in my experience a refractometer isnt very accurate for multiple reasons. Stick with a good old hydrometer (calibrated to suggest temp in RO or distilled water). There are so many factors effecting "brewhouse efficiency".  It doesnt seem like you have any concerning issues. For me i want consistency every single time so i have learned to control/manipulate every aspect of the process possible to give me my desired tasty beverage:) This is some light reading from a well known site.

There is a trouble shooting spreadsheet in there somewhere. It allows you to break down/ separate your conversion efficiency and lauter efficiency.

Hope this helps somewhat i feel like i got off on a tangent a bit:)

Ingredients / Re: Apricot
« on: April 20, 2014, 07:48:45 PM »
Dry dock does do the best fruit beer i have ever had. this is it. i really only used 3 0z of extract though. Ladies loooooooove it.

Recipe: Dry Dock Paragon Apricot Blond   TYPE: All Grain
Style: Fruit Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.4 SRM      SRM RANGE: 3.0-50.0 SRM
IBU: 10.9 IBUs Tinseth   IBU RANGE: 5.0-70.0 IBUs
OG: 1.053 SG      OG RANGE: 1.030-1.110 SG
FG: 1.011 SG      FG RANGE: 1.004-1.024 SG
BU:GU: 0.205      Calories: 151.6 kcal/12oz   Est ABV: 5.5 %      
EE%: 80.00 %   Batch: 6.00 gal      Boil: 7.30 gal   BT: 60 Mins


Total Grain Weight: 11 lbs   Total Hops: 0.55 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
Amt                   Name                                     Type          #        %/IBU         
10 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        90.9 %       
1 lbs                 Caramel/Crystal Malt - 20L (20.0 SRM)    Grain         2        9.1 %         

Name              Description                             Step Temperat Step Time     
Mash In           Add 4.12 gal of water at 166.6 F        150.0 F       60 min       

Fly sparge with 4.50 gal water at 175.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.044 SG   Est OG: 1.053 SG
Amt                   Name                                     Type          #        %/IBU         
0.55 oz               Cascade [6.00 %] - Boil 60.0 min         Hop           3        10.9 IBUs     

---FERM PROCESS-----------------------------
Primary Start: 17 Apr 2012 - 4.00 Days at 67.0 F
Secondary Start: 21 Apr 2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.00-3.00 Vols
Bottling Date: 01 May 2012 with 2.5 Volumes CO2:
1 can Vintners Harvest Apricot Puree (add to primary 2-3 days after start of fermentation)

4 oz Apricot Extract (add to bottling bucket or keg)

Ingredients / Re: Nuts
« on: April 20, 2014, 07:23:23 PM »
This one is quite tasty.

Style: Northern English Brown Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 14.6 SRM      SRM RANGE: 12.0-22.0 SRM
IBU: 20.2 IBUs Tinseth   IBU RANGE: 20.0-30.0 IBUs
OG: 1.050 SG      OG RANGE: 1.040-1.052 SG
FG: 1.016 SG      FG RANGE: 1.008-1.013 SG
BU:GU: 0.403      Calories: 151.6 kcal/12oz   Est ABV: 4.5 %      
EE%: 75.00 %   Batch: 3.00 gal      Boil: 4.43 gal   BT: 75 Mins


Total Grain Weight: 5 lbs 8.1 oz   Total Hops: 0.52 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
Amt                   Name                                     Type          #        %/IBU         
2 lbs 14.6 oz         Pale Malt, Maris Otter (Thomas Fawcett)  Grain         1        52.9 %       
1 lbs 7.0 oz          Amber Malt (30.0 SRM)                    Grain         2        26.2 %       
7.9 oz                Carapils (Briess) (1.5 SRM)              Grain         3        9.0 %         
7.9 oz                Oats, Flaked (1.0 SRM)                   Grain         4        9.0 %         
1.8 oz                Brown Malt (65.0 SRM)                    Grain         5        2.0 %         
0.9 oz                Chocolate Malt (450.0 SRM)               Grain         6        1.0 %         

Name              Description                             Step Temperat Step Time     
Mash In           Add 2.06 gal of water at 170.9 F        154.0 F       60 min       

Fly sparge with 3.03 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.035 SG   Est OG: 1.050 SG
Amt                   Name                                     Type          #        %/IBU         
0.32 oz               Horizon [8.50 %] - Boil 75.0 min         Hop           7        20.2 IBUs     

Amt                   Name                                     Type          #        %/IBU         
0.20 oz               Goldings, East Kent [5.70 %] - Steep/Whi Hop           8        0.0 IBUs     

---FERM PROCESS-----------------------------
Primary Start: 21 Sep 2012 - 4.00 Days at 67.0 F
Secondary Start: 25 Sep 2012 - 10.00 Days at 67.0 F
Style Carb Range: 2.20-2.70 Vols
Bottling Date: 05 Oct 2012 with 2.3 Volumes CO2:
Add 1.5 oz of roughly chopped/roasted/unsalted macadamia nuts to begining of the mash. Baked 350 for 15 min.  

Beer Recipes / Re: Helles/Rye Bock feedback?
« on: April 15, 2014, 03:33:33 PM »
Reporting back on this one. Quite tasty i will say. Really digging it. I did make a few changes with mash schedule.

130 F x 15 min, 150F x60 and 168x 15min. Also pulled a single Decoction to get to mash out. 1/3 of the grist.

Rye is nice and not over powering. If anyone decides to brew this let me know what ya think.

General Homebrew Discussion / National Homebrew Day? legal?
« on: April 10, 2014, 07:10:30 PM »
So our club is organizing an event with a local brewery and are going to be brewing for this National homebrew day.  Question is ya think it would be OK to give away some of our homebrew to the spectators?  I am from the state of idaho.  Our laws say nothing of giving away beer. I suppose that we just need to make sure no one is under age who is partaking. We are doing it in a court yard at the brewery and no need for rule on drinking in public.

Beer Recipes / Smores Porter and type of Molasses?
« on: March 26, 2014, 02:21:08 PM »
Gonna attempt a Smores porter for a local beer fest in June in idaho Falls. Wondering if anyone has had experience with using Molasses?  I know there are a few different types, black-strap of which i am familiar with.  I believe it is a really complex sugar and wondering how the yeast may handle it? Any suggestions?

Recipe: Smores Porter   TYPE: All Grain
Style: Specialty Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 19.8 SRM      SRM RANGE: 5.0-50.0 SRM
IBU: 16.7 IBUs Tinseth   IBU RANGE: 5.0-70.0 IBUs
OG: 1.070 SG      OG RANGE: 1.030-1.110 SG
FG: 1.014 SG      FG RANGE: 1.006-1.024 SG
BU:GU: 0.238      Calories: 151.6 kcal/12oz   Est ABV: 7.4 %      
EE%: 72.00 %   Batch: 5.50 gal      Boil: 8.70 gal   BT: 60 Mins


Total Grain Weight: 14 lbs 10.7 oz   Total Hops: 2.05 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.50 ------
Amt                   Name                                     Type          #        %/IBU         
9 lbs 15.6 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        68.0 %       
1 lbs 7.5 oz          Oats, Flaked (1.0 SRM)                   Grain         2        10.0 %       
11.7 oz               Biscuit Malt (23.0 SRM)                  Grain         3        5.0 %         
11.7 oz               Chocolate Malt (350.0 SRM)               Grain         4        5.0 %         
11.7 oz               Smoked Malt (Weyermann) (2.0 SRM)        Grain         5        5.0 %         
7.0 oz                Munich Malt - 10L (10.0 SRM)             Grain         6        3.0 %         

Name              Description                             Step Temperat Step Time     
Mash In           Add 6.35 gal of water at 160.3 F        150.0 F       60 min       

Fly sparge with 4.23 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.059 SG   Est OG: 1.070 SG
Amt                   Name                                     Type          #        %/IBU         
4.7 oz                Molasses (80.0 SRM)                      Sugar         7        2.0 %         
1.15 oz               Saaz [3.80 %] - Boil 60.0 min            Hop           8        10.2 IBUs     
0.25 oz               Willamette [6.50 %] - Boil 60.0 min      Hop           9        3.8 IBUs     
0.40 oz               Saaz [3.80 %] - Boil 10.0 min            Hop           10       1.3 IBUs     
0.25 oz               Willamette [6.50 %] - Boil 10.0 min      Hop           11       1.4 IBUs     

Add .5 lb marshmallow root powder in keg
Add 1 lb powdered Dark chocolate in keg

---FERM PROCESS-----------------------------
Primary Start: 25 Mar 2014 - 4.00 Days at 67.0 F
Secondary Start: 29 Mar 2014 - 10.00 Days at 67.0 F
Style Carb Range: 1.80-3.00 Vols
Bottling Date: 08 Apr 2014 with 2.3 Volumes CO2:

Yeast and Fermentation / lager on yeast cake duration ?
« on: March 17, 2014, 12:53:56 PM »
So do ya think there is anything wrong with leaving a lager/maibock on the yeast cake for 2 to 3 weeks at room temp/64F?  Want to use my fermentation/lagering freezer to brew another batch then lager the maibock.

Ingredients / Optic Malt ESB
« on: March 14, 2014, 07:39:27 PM »
Has anyone ever used Optic Malt for an ESB? Thinking 85% of the grist with some crystal and torrified wheat and WLp 028 Edinburgh yeast

Yeast and Fermentation / Re: Speeding up fermentation
« on: March 14, 2014, 08:29:13 AM »
To a point yes. Adding more yeast should ferment faster. The risk is not so much off flavors but a lack of fermentation flavors - esters, etc. You might be able to pick a yeast that finished faster.

Probably better to think of the whole process. With the right yeast and good temp control you could get a good ferment time and reduced post ferment aging time, move to bottling faster.

Sent from my XT1030 using Tapatalk

+1. When i want a "faster" ferm.  I plan my beer around that. Pick a style that i can use such yeast that flocculates faster along with not requiring requiring long aging. Above all i never do anything to"stress" the yeast

All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 14, 2014, 08:13:34 AM »
Here's another question for the water guru's:  If I'm brewing a 'double strength' batch (5 gal), then topping it off with water to dilute and make 10 gal of beer, should I be treating my top off water?  If so, how would I calculate the final profile?

Good ? But my thought is dont dilute :). If you treat your entire water volume prior to brewing that should help i would think. I think its most important not worry about all the "mineral" addition and to just concentrate on the mash PH until one gets a better understanding of brewing/water chemistry.

All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 02:27:21 PM »
As mentioned, adding minerals to the mash and hoping that you are mixing them in AND dissolving AND distributing those ions throughout the mash is a tall order. I'd say its very unlikely unless you are running a RIMS or HERMS and the flow will distribute the ions effectively.

Brewers are FAR better off adding minerals to the water and letting them dissolve BEFORE mixing that water with the grist. 

In the case of using water that has very low distilled water, the need for acidification is reduced. pH is not really a problem. But alkalinity is. Water with a pH of 9 and alkalinity of nearly zero is much better to brew with than a water with pH of 5.5 and alkalinity of 200 ppm.

For my dough-in, I am dissolving all minerals in the strike water before adding grains. It's at sparge time where I am currently dissolving them in only a cup or so of water, and mixing that into the mash tun at the same time that I add strike water.

You're saying if I mix & dissolve the sparge minerals into the full volume of sparge water, and with whatever lactic acid I may need, that is better... and that if I check the pH of that liquid, it should match up to what Brun Water predicts.... right?

I had the exact same issue!  I started adding my salts and acid to my "cold" sparge and mash water the day before brewing and have been hitting my mash PH at room temp EVERY time. Really my last 4 batches have been dead on to the hundredths deciaml! Great job martin

Kegging and Bottling / Re: Details of Nitro ?
« on: March 09, 2014, 08:55:46 PM »
38 F serving at 24psi with beer gass mix.  1.5 vol is hard to get being that I would need to set my regulator to.7. So I normally set it to around 5 psi for half the time I would normally if that makes since. I do not ever have an over foaming problem.

Kegging and Bottling / Details of Nitro ?
« on: March 09, 2014, 08:51:08 AM »
So There seems to be way to many different ways to "get a nitro setup working" and i would like to know so details. I have all that is needed nitro faucet, 75%/25% beer gas mix and correct regulator. Questions are:

1. Do i need to get nitro into solution? I know it is "not very soluble in solution".

2. Does a nitro setup push both C02 and nitrogen out of solution?

3. What are suggestions on "how to" with a nitro setup?

I currently carb to about 1.5 vol then hook up to beer/gas mix and dispense. It seems that the very first pour has a little cascading but the next poor does not and seems to have just normal carb levels of 1.5 vol with more of a head. I do notice that if i leave it hooked up to beer/gas over time it seems to start pouring correctly. 


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