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Messages - Pi

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1
Yeast and Fermentation / Re: How long diacetyl rest?
« on: January 27, 2015, 10:00:16 AM »
Does the beer taste like diacetyl?  If not, then you don't need to do a D rest at all.  However it won't hurt either.  For my lagers I typically raise temperature after the fermentation seems to be around 2/3 to 3/4 complete, then keep it there until fermentation is 100% complete.  Typically this will take 3-4 days, but sometimes it will take weeks.  Let the yeast be your guide.  When the airlock stops bubbling, the krausen falls, and the beer begins to clear, then you can chill back down to do your lagering phase.
Do you rack off the cake before or after?

2
Yeast and Fermentation / How long diacetyl rest?
« on: January 27, 2015, 09:30:38 AM »
Doing a bopils fermented a week at 48 wyeast 2001. Brought up to 65. How long d-rest?

3
All Grain Brewing / Pils cloudy after whirlpooling
« on: January 18, 2015, 01:09:07 PM »
End of a 90 minute boil was clear; good break, but whenever i whirl thru my CFWC, it clouds up. Is it better to let it settle out first, then chill?

4
Kegging and Bottling / Frozen Kolsch
« on: January 18, 2015, 01:05:52 PM »
My cold crashing a little too cold. Have about 1/2 gallon out of 5 Iceberg in my carboy. should i let it thaw before xferring to the corney?

5
Ingredients / Dissapointed Graetzer Malt DIY?
« on: December 20, 2014, 05:09:14 PM »
Mashed 8lbs Weyermann Oak-smoked Wheat malt; .25lb Saur (Acid) malt; 2lbs rice hulls today, The malt was definitly old. Can barly detect oak smell. (my own fault- LHBS bought it back in Feburary so i kind of had it coming).
Thinking about smoking my own, but dont know what type of oak i should use and for how long, so i was gonna buy 16-24lbs plain old german wheat malt and do a couple test smokings.
Any thoughts?

6
Ingredients / Re: Water Absorption different for AG Wheat & Barley?
« on: December 20, 2014, 04:23:52 PM »
Well, i found when adding rice hulls, i got the same absorption as if it was all barley. case closed.

7
Ingredients / Water Absorption different for AG Wheat & Barley?
« on: December 20, 2014, 10:28:29 AM »
Doing a Gratzer using 8lbs wheat, 4oz. acid malt and a lb of rice hulls. I understand wheat malt absorbs less liquor than barley but does the 11% rice hulls added nullify any meaningful difference?
Using promash my grain absorption rate is .13% and is pretty accurate on my system for most batches, so i was wondering if i should adjust for a mostly Wheat malt recipe. Thanks

8
Yeast and Fermentation / Starter for Strong ale
« on: November 10, 2014, 09:43:16 AM »
Doing a Dark Belgian Ale using WLP540 or Wyeast 1762. OG will be like 1.011. So I was gonna start with 1.5l. of 1.030, cold crash, decant and add another 1.5l. of 1.030.
Is this a better method than just doing one 3l. of 1.030?

9
Yeast and Fermentation / Re: How come my lagrs are cloudy?
« on: November 10, 2014, 09:36:32 AM »
What yeast?  I find that 833 clears a lot slower than 830.  If I don't fine, it's noticeably clearer after 12 weeks than 6.
Its the 830; added Gypsum and CACL to RO mash and sparge water.

10
Yeast and Fermentation / Re: How come my lagrs are cloudy?
« on: November 05, 2014, 06:14:51 AM »
There's no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?
Hanna Ph meter.

11
Yeast and Fermentation / Re: How come my lagrs are cloudy?
« on: November 05, 2014, 05:35:35 AM »
that's chill haze. a combination of that and permanent haze. I THINK that has to do with mash pH but more details might be useful. did you use floor malted pils for these beers?
Floor and carafoam in the Pils 20 min. protein rest; 60min. @152; Mash ph 5.45; fly sparged down to 1.008.
O-fest: Munich and vienna; mashed at 158 45 min.; mash Ph5.2; sparged down to 1.019

12
Yeast and Fermentation / Re: How come my lagrs are cloudy?
« on: November 04, 2014, 01:08:08 PM »
does it clear up if you let a sample come up to room temp?
Yeah, a little.

13
Yeast and Fermentation / How come my lagrs are cloudy?
« on: November 04, 2014, 12:59:57 PM »
Lagered an Oktoberfest 96 days, and a Boh Pils 40. They both seem hazy. They've been at 31*F the whole time. What's up?

14
Thanks Denny,
I saw that in another post somewhere. If i have time between now and Saturday I'll give it a shot.

15
Equipment and Software / Thermal mass for 10 Gallon Rubbermaid using Promash
« on: September 25, 2014, 07:56:44 AM »
Im doing an all grain demo this weekend using the above mentioned cooler. normally i use direct heat (RIMS), but someone is loaning me a cooler to use. since i dont have access to much water i cant really preheat the cooler. does anyone know what thermal mass setting i should use using Promash? Thanks

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