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Messages - quattlebaum

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General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 05:39:52 AM »
Ward labs is great. I live in eastern Idaho and by Bicarbonates only change 50ppm throughout the season. Only way to know is to find another brewer, possible a pro brewer and ask them or to send in your water to ward labs at different times of the year. What does it taste like?

General Homebrew Discussion / Re: This sucks!
« on: June 21, 2015, 05:03:14 AM »
I think it failed because I had some yeast get in between the o ring and seal on the faucet.

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General Homebrew Discussion / Re: This sucks!
« on: June 21, 2015, 04:43:55 AM »
Ya native Yellowstone  cutthroat. Live in Idaho all the bigger fish on this river have black spot disease but it does not affect there performance. All the hatches are early this year due to warm weather so lots of on top action.

The faucet failed :(

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General Homebrew Discussion / This sucks!
« on: June 20, 2015, 08:58:45 PM »
6 years Of brewing and this is a first and hopefully last time this will happen. Pulled a growler of a 6 week old Munich Dunk at 5 am this morning to take on a float/fishing trip. Had a few drips after I poured the growler but it stopped.........or so I thought it did. Came back to this. Entire 5 gal on the floor.
No clue how I am gonna get all this out of the carpet.

On the positive side fishing was awesome.

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Ingredients / Re: Grains that you don't crush
« on: June 18, 2015, 06:34:50 AM »
i have always ask myself why i am crushing my flaked grains separately just to break them up.  I guess my thought was that it helps with keeping the grain bed somewhat uniform and aid in lautering but maybe not. Funny the things we do sometimes just because:)

Ingredients / Re: Too much Oats???
« on: June 09, 2015, 06:58:54 AM »
i just replaced Oats with the golden naked (8%) in a oatmeal stout. Probably the best grain i have ever had when eating raw. Tasty. 

Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 07, 2015, 05:01:57 AM »
Much appreciated Mark. It seems all my hobbies are $$$.  Glad there hobbies :)

All Grain Brewing / Re: mash pH vs beer color
« on: June 06, 2015, 05:06:55 PM »
I understand a good room temperature mash pH should lie between 5.2-5.5 range.   I also get that lower mash pH ranges benefit lighter colored beers vs. the higher end for darker beers. 

Herein lies my question -
Are there specific mash pH's for specific beer colors or is it more subjective and preferential by finished product taste? 

For example can one assume on a very basic level that
5.2-5.3 is acceptable for ales/lagers that are pale
5.3-5.4 for amber/brown colors
5.4-5.5 for stout/porter colors?

I do feel like its subjective personally. There are so many variables and the only way to truly figure it out is to re brew the beer over and over to determine what ya prefer. In general i have noticed that different strains of yeast have there own "buffering" capacity some better than others but i pretty much get .9 to 1 pt drop in PH from post boil PH reading at room temp.  i like to have my beers that i want to be "crisp" finish around 4.2 and most of my others finish around 4.5 to 4.6 but thats just my preference. i even like my IPAs to finish around 4.5 to 4.6 and most feel different but that what i prefer. make it the way you want it and thats all that matters.

Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 06, 2015, 04:22:16 PM »
Do you have any suggestions on where i/WE can get Media bottles for a reasonable $. It seems that i can only ever find bulk cases for $$$.

If you find a cheap source for media bottles, please let me know.  I believe that I paid close to $100.00 for ten 100ml media bottles with shipping.  I paid $80.00 for my 5L media bottle, and it was NOS surplus.  I would avoid purchasing used media bottles because one does not know what was previously stored in the bottle.

I used 4oz baby food jars for my first-level starters for a very long time.  The liner on a baby food jar will withstand being processed in a pressure cooker for 15 minutes.  It's just a pain in the backside to get the lids to vacuum seal after removing them from a pressure cooker.  The threads are formed in the rubber liner when the jar and lid cools.  The liner returns to its original state when pressure cooked, which means that one has to keep screwing the lid down periodically while the jar and its contents are cooling to ensure that the jar vacuum seals.

With that said, there are a couple of companies that manufacture aftermarket replacement lids for baby food jars.  Baby food jars are used in plant tissue culture. 

These caps are made of polypropylene; therefore, they will hold up to autoclaving.  You need to make sure that you order the non-vented caps.
What's your thoughts on the nalgene square Lexan bottles for media 4oz?  I know Pyrex is the way to go but these are plentiful in my are for cheep.

Yeast and Fermentation / Re: Keeping Yeast Slurry Long Term
« on: June 06, 2015, 05:36:38 AM »
how much wort? 1 litre? This seems sound.

I use 1 liter of 10% w/v (1.040) wort and my "shaken, not stirred" technique with a 5L media bottle; however, a 1-gallon glass jug will work.

Note: For those who live in the UK, a 1-gallon American jug is what you refer to as a 1-gallon demijohn.  A British jug is called a "pitcher" in the U.S.

Do you have any suggestions on where i/WE can get Media bottles for a reasonable $. It seems that i can only ever find bulk cases for $$$. 

Yeast and Fermentation / Re: Switching to O2
« on: June 06, 2015, 05:26:13 AM »
You want the bubbles to come out almost as slow as possible.  If it's bubbling out the top of the wort, then it's not going into solution.

I run mine for around 60 seconds or so.  I don't really time it. Bigger beers, I run longer than smaller beers.

My understanding is that it is extremely hard to over-oxygenate.


I also keep 5 gal star san around and start and finish the process in the starsan to insure i done leave or clog the stone with wort. They are really hard to clean if ya get wort in them.

Kegging and Bottling / Re: Cold Crashing (keg vs fermenter)
« on: May 18, 2015, 08:13:06 PM »
i crash in the fermentor  for a few days at 30F also then transfer to keg. +1 for not crashing in a better bottle or any other pliable fermentor it will implode. Well it did on me once never again.

Yeast and Fermentation / Re: Vermont IPA Yeast, what next?
« on: May 18, 2015, 07:58:52 PM »
Why not another IPA? :) trust me this will make your tongue slap your brains out.

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
 WP x 30min

Created with BeerSmith 2 -

Yeast and Fermentation / Lager Yeast Viability ?
« on: May 18, 2015, 07:53:38 PM »
Do ya think that the viability of the yeast decreases significantly when the lager is set at higher temps for a a "diactyl rest" while left on the yeast cake? Say like 64 F for a week? Planning on brewing a Rye bock (1.060 OG)from a 2 week old lager yeast ( WLP833) that has been sitting at 64F for 7 days.

Beer Recipes / Session Czech lager
« on: May 14, 2015, 04:31:57 PM »
I read an article recently in one of "the mags" on such a lager and found it interesting. I needed to step some yeast, WLP 833 for a Munich Dunk and thought I would through a recipe together. It is surprising tasty. Kinda between a Munich helles and a Czech pils.  Think I would drop the Carared next time to see the difference.
OG 1.041
FG 1.010
83% German pils
7% Vienna
5% Carared
5% white wheat

German tradition 17.7 Ibus at 60min
Sazz 5.4 Ibus at 30 min
Sazz 3.8 Ibus at 10 min
Sazz 2 Ibus WP x 10 min.

Mashed at 154F
Boil 90min.
WLP 833 bock yeast.
O and I am impatient drinking at 3 weeks:) no probs with low gravity and good fermentation.

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