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Messages - Pi

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Ingredients / Supermoss Vs.other finings
« on: November 23, 2015, 09:45:08 AM »
I've been using this in different styles, but doesnt seem very effective. has anytone tried this stuff?

Ingredients / Re: Kelp Scotch Ale
« on: November 23, 2015, 09:42:35 AM »
Would like to see the recipe. Wish I could brew with Garlic Mustard, a big problem along the eastern US. Invasive species are the biggest threat to our national parks.

Equipment and Software / Re: pH meters
« on: November 20, 2015, 03:28:44 PM »
Just got a Milwaukee 101 today. Been checking anything around the house that has a Ph notwithstanding. Kicks-ass!
Cant wait to use it for brewing.
 What is the average lifespan in the probe/electrode?

Equipment and Software / Re: I found rust filings in pump
« on: November 20, 2015, 03:21:00 PM »
Was it actually rust, ie. ferrous iron? The rollers in your grain mill I would think are stainless (put a magnet on it to find out)and if your pump is all stainless...
 What about your water? Are you on a well?

All Grain Brewing / Re: Question about evaporation
« on: November 20, 2015, 03:06:15 PM »
I took my first and last measurements ~175deg, but the 1 hour measurement was during the boil. I think morticaixavier nailed it:
Was the 5.5 measured during the boil or after things had settled down? Is it possible it wasn't really 7.5 after one hour?

All Grain Brewing / Question about evaporation
« on: November 18, 2015, 12:34:43 PM »
Seems I am getting variable results. On Tuesday I did a 2 hour boil. Started with 8.5 gallons, and after 1hr, i was down to 7.5. But after the second hour was down to 5.5.Same everything. what changed?

Yeast and Fermentation / Whit Labs question
« on: November 16, 2015, 02:05:31 PM »
Is it ok to put a vial/pack of yeast back in the fridge? I want my starter to be ready to pitch at high kraesen, but if i pitch now, it'll probably be past by tomorrow afternoon when my brew will be ready. Will leaving the pack at room temp for the night stress the yeast?

All Grain Brewing / 1272 started warm-What should I expect
« on: November 16, 2015, 08:26:33 AM »
Did another APA this weekend. I pitched a healthy starter around 5PM; Wort was~75*F. Woke the next morning and was going gangbusters but the temp was up to like 76*. I moved it to a cooler place last night and this morning it is down to 66*. Wyeast recommends a warm start, but I am not sure if fermenting for 24hours will have any ill-effect on the flavor (esters, etc.).
Was going to harvest this and use in another APA next week, but will this yeast be too stressed? Am I better off getting another smack-pack, or am i worrying alot about nothing (usually the case)?

Yeast and Fermentation / Re: Propagating yeast from a bottle
« on: November 16, 2015, 08:08:10 AM »
Do you think 1.020 is too low for making starters?

Ingredients / Re: Need help with Brun water
« on: November 11, 2015, 10:27:18 AM »
Brunwater will tell you what the final composition of the water is. What is it? And I guess there is a typo in the amount of so4?
My bad, S04 is 145. I am making a gratzer. See martin's post

Ingredients / Re: Gratzer Water
« on: November 11, 2015, 10:25:03 AM »
I just finished reading the excellent article on the smoked wheat beer, Gratzer in the Nov/Dec 2012 Zymurgy issue.  Since a Gratz water profile was included in the article, it got my interest. 

As with many water profiles from historic brewing cities, the uninformed use of those water profiles can get you into trouble.  The Gratz profiles included in the article are cases in point.  Of those Well samples in the article, only Well #2 comes close to balancing and it requires an assumption to achieve that balance.  The assumption comes for the Alkalinity.  Unfortunately, it appears that the alkalinity should have been labeled HCO3 instead since the profile does not come close to balancing with 325 ppm (as CaCO3) Alkalinity.  So, the Gratz water profile can be reasonably assumed to have the following profile:

Ca:      121 ppm
Mg:      31 ppm
Na:      32 ppm
SO4:    145 ppm
Cl:       67 ppm
HCO3:  320 ppm

Fortunately in the case of this light-colored wheat beer, trying to duplicate the bicarbonate (HCO3) content is pointless.  That water is far too alkaline to brew this pale beer.  Fortunately, the simple process of boiling the Gratz water would result in the following profile that is more suited to brewing this style:

Ca:       45 ppm
Mg:       31 ppm
Na:       32 ppm
SO4:     145 ppm
Cl:        67 ppm
HCO3:   80 ppm

This reduces the alkalinity significantly and creates Residual Alkalinity conditions that are reasonably suited for brewing this beer.  The article goes on to say that an Acid Rest was used in the brewing.  That should further neutralize the HCO3 and make the water more suited to this pale style and make the finished beer more tart and spritzy.  That effect can be parroted with a minor addition of lactic acid.  I'd say enough acid to neutralize about 20 to 30 ppm of the HCO3. 

This sure looks like an interesting beer.  I love session and smoked beers and this should be something enjoyable.  Try it out with these water recommendations and you should be in the ball park. 

That entire issue was really enjoyable and information packed.  If you are not an AHA member, I can assure you that AHA dues provide quite a return.  Seriously consider joining.

Ingredients / Need help with Brun water
« on: November 11, 2015, 09:59:05 AM »
Been playing around with Martins spreadsheet and wanted to run this by you and make sure i am doing this right.
My water:
CA 48
MG 2
NA 2
S04 6
CL 7
HC03 138

trying to build water for a Gratzer:
CA 45
MG 31
NA 32
S04 6145
CL 67
HC03 80

By adding to mash:
Epson salt 1.2 gm/gallon
NACL .2gm/gal
Lactic acid .8 ml/gal and .47 to sparge

Grain bill 8lb oak smoked wheat malt and 8oz saur malt

Am i making sense? should I leave my water alone? Should I take a water chemistry class at the community college?

Yeast and Fermentation / Re: Propagating yeast from a bottle
« on: November 10, 2015, 11:50:52 AM »
more or less what joe senior says,

at ~ 50ml of well aerated 1.020 wort to the bottle after flaming the lip. you could use an air lock so you could monitor activity more easily. Once you've got activity I'd transfer to 500ml 1.030 wort in a big container. If it's going well by then you could probably pitch that into a small batch or low gravity 5 gallon, perhaps with a 1 liter step although I suspect you wouldn't get much from that step.
Should i do the same with several bottles, or combine into one?

Yeast and Fermentation / Propagating yeast from a bottle
« on: November 10, 2015, 10:04:23 AM »
I got a case of Mirror Pond and noticed there's some sediment in the bottles. I am not sure if this is what they ferment with or if it's even viable. just think it would be fun to experiment. Does anyone have a good procedure (or direct me to one)for trying to grow yeast from a small sample?

All Grain Brewing / Re: Adding gypsum
« on: October 24, 2015, 06:44:25 PM »
Just curious. Wondering if it was any different than adding to the strike. It's late.

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