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Messages - goschman

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3331
All Grain Brewing / Re: more efficiency questions...
« on: January 22, 2013, 06:35:59 PM »
Another strategy you might want to consider is to simply alter your efficiency targets for your big beers rather than chasing a bunch of possible tweaks/fixes.  As long as you're consistent, even it is lower, you'll be able to calculate and hit your volume/gravity targets just fine.

I don't do too many big beers so I am hoping to get reasonably consistent efficiencies for OGs of about 1.045-1.055. I keep a spreadsheet with charts for my efficiencies and yeast attentuation %s. Using my average efficency from about the last 20 batches, I was approximating I would hit about 1.051 with yesterday's batch...got 1.060.

Looking more and more like a mash pH issue maybe...

3332
All Grain Brewing / Re: more efficiency questions...
« on: January 22, 2013, 06:22:46 PM »
Depending on how you calculate efficiency, your volume measurements can also have a huge impact.  For example, if you expect to make 5 gallons at an original gravity of 1.060 but you boil too hard and only ended up with 4.5 gallons, then your gravity will look way high by a ratio of 5/4.5, so you might get 1.067, which makes it look like you got like an extra 10% efficiency, when in fact your efficiency is probably the same as it always was, you just boiled it down too hard.  It can happen if you don't account for volumes in your measurements.  Think about it.

I always collect 6.5 gallons of preboil wort so I use my preboil gravity readings to measure efficency. Based on my OG into the fermenter, I calculate what my final volume was...

3333
All Grain Brewing / Re: more efficiency questions...
« on: January 22, 2013, 05:43:10 PM »
Thanks for the link...I will go through it when I have some time.

I do not measure mash pH. I think this is the one factor other than crush that may be affecting my results. Shouldn't my mash pH be somewhat consistent when using the same water and mash thickness? May be a stupid question and I assume the answer is no.

I try to keep my mash thickness consistent at about 1.4 qts/lb.

Last batch I did a 90 minute mash at 150
    50% Two row, 43.5% white wheat, 6.5% midnight wheat - 65.9% efficiency
This batch I did a 60 minute mash at 154
    100% weyermann munich I - 79.2% efficiency

The grist was nowhere similar but I usually get 66-70% efficiency regardless of the grist. I guess I will have to keep plugging away at my process and learn as much as I can.

3334
All Grain Brewing / more efficiency questions...
« on: January 22, 2013, 04:57:25 PM »
Hi All. So I brewed an all munich pale ale yesterday and overshot my average efficiency by about 10 points and got my highest efficiency ever. I have a feeling it may be due getting my grain from a different shop. Their mills seem to be set to a smaller gap width since it took a lot longer to mill the grain. This aside, I have some process questions and how much they contribute to efficiency.

My mash water and sparge water volumes were almost identical. I have heard that this can increase efficiency. Any truth to this?

I batch sparge. When adding 180F sparge water the mash stabalized at 168. I try to hit 168-170 regularly but sometimes am not successful.

Any feedback would be much appreciated as I am going a bit crazy. My last batch was at about 66% efficiency while yesterday's was about 79%. It has become hard for me to predict my OGs which is really throwing a wrench in recipe design.


3335
Ingredients / Re: Lemongrass
« on: January 16, 2013, 08:13:05 PM »
Thanks for the info! I think I wil stick with an ounce or so but it is helpful to know which parts to use. I actually saw a cooking show where he used three different parts of the lemongrass. The heart which is in the middle right above the root seemed to be where the most desirable flavors and aromas are present

3336
Ingredients / Lemongrass
« on: January 16, 2013, 04:56:36 PM »
I am hoping to get some advice on how to prepare and how much lemongrass to use for a 5 gallon batch. My initial idea is to chop up about an ounce and throw it in with 5 minutes remaining in the boil.

I have not used lemongrass in any way before so any advice would be great. Are there certain parts I should use and others I should not?

3337
Ingredients / Re: briess special roast
« on: January 11, 2013, 04:08:02 PM »
This time around I used midnight wheat, pale chocolate and crystal 60 along with the special roast. Maybe I should just get rid of the special roast altogether.

3338
Beer Recipes / Re: Thoughts on a Rye Amber?
« on: January 11, 2013, 12:57:15 AM »
My rye APA has 15% and after a couple weeks of conditioning it is barely noticeable in my opinion. I have never done a rye beer with less IBUs but it seems like the bitterness from the hops and rye kind of blend together to where you cannot tell which is which. I am sure this is not the experience of most....

3339
Ingredients / briess special roast
« on: January 11, 2013, 12:37:57 AM »
Hey all. I have brewed what I call a black ale that is very similar to a robust porter using about 8.3% special roast. After a month in the bottle, there is a slight whisky and raisin like character that is present. It almost takes like it was barrel aged or something. Although this characteristic isn't bad it also isn't what I intended.

After looking at the description for special roast, it includes sour and tangy so I assume it is coming from that.

Has anyone else experienced this when using special roast? Also, would brown malt be an acceptable sub to get rid of this flavor but keep some of the biscuit/nutty notes?

3340
Ingredients / Re: All Zythos APA or IPA
« on: January 08, 2013, 04:02:12 PM »
Anyone have any recommedations on what type of Munich to use for an all Munich APA? I was planning to use Weyermann Munich II

3341
Ingredients / Re: All Zythos APA or IPA
« on: January 05, 2013, 12:13:05 AM »
At risk of being overly pedantic, A beer with Zythos is not a SMaSH. Zythos is a blend of hops.

but an all munich pale ale is lovely.

Yeah you're right I just never thought about it. I associate one name with one hop although that is incorrect in this case...

3342
Ingredients / Re: All Zythos APA or IPA
« on: January 04, 2013, 10:48:07 PM »
I think my next beer is going to be a Munich-Zythos SMaSH. Gonna shoot for about 35 IBUs doing a 60, 20, 5 and 0 min addition. I have not used Zythos at all so I thought this would be appropriate to get a feel for what they are like

3343
Ingredients / Re: midnight wheat yield
« on: January 03, 2013, 12:34:11 AM »
You are both right. Most I have ever used is 11 oz. I am just trying to get my grain section in Beersmith 2 dialed in. I am finding that a lot of the default values are incorrect when compared to the malting company specs. My efficiency has been inconsistent lately so I am just double checking everything...

3344
Ingredients / Re: midnight wheat yield
« on: January 02, 2013, 04:41:29 PM »
Briess responded that the yield of midnight wheat is typically between 65 and 75% on a dry basis. Seems like a pretty large range but at least I got some info

3345
Ingredients / midnight wheat yield
« on: December 29, 2012, 12:18:12 AM »
Anyone know what the extract potential or yield is for midnight wheat? I have seen everything from 1.025 to 1.032 and Briess doesn't list it in their pdf specs.

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