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Messages - Pi

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1
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 10:22:06 AM »
"I see!", said the blind homebrewer.

2
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 08:56:09 AM »
So if I use Bruin water as a guide, I should assume the historic brewing profiles on the water adjustment tab is the water in that region BEFORE the brewer has made any adjustments?

3
Ingredients / Re: Best way to reduce Ph
« on: July 20, 2015, 08:44:22 AM »
Is this a newer technique? Do/did Koln brewers add saurmalt to their Kolsch? According to Bruin water's adjustment summary, their water is way alkaline and needs the pH lowered. Unless i am interpreting wrong.

4
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 08:34:59 AM »
Ok, I have been playing around with the spreadsheet all weekend. i am starting to understand the relationship of different mineral additions/subtractions but i dont feel comfortable adjusting my water. Example, when i adjust my water to mimic the water in, Koln Bruin water says my water is way too alkaline. An when i add Lactic acid it throws my water. I'm confused. If German purity laws prohibit any water additions how do they lower the pH to acceptable levels? What am I missing?

5
Ingredients / Need help with water adjustment
« on: July 16, 2015, 12:09:53 PM »
Every year for the past several I like to do an AG Oktoberfest. and every year i seem to fall short on malt character.Although last year i think i got pretty close. This go around I would like to experiment with perhaps tweaking my water. I have obtained a water report from Ward:
pH 7.7
Na 2
K 2
Ca 48
Mg 2
Total Hardness CaCO3 128
SO4 2
Cl 2
Biarbonate 138
Total Alkalinity, CaCO3 113

Using Promash to calculate CaCO3 hardness, calcium went up slightly to 51.2, Bicarbs to 135, and pH calculated to 8.3. Does this sound correct?
And to do an Oktoberfest (actually shooting for a Festbier) wanted to adjust to Munich-type water. So I'm adjusting 6gal. mash water by adding:
.6grams Epsom salt
.6grams baking soda and
1.8grams CaCl2
Slightly less amounts to the sparge water.
So, a couple straightforward questions:
1) am I using the correct values in Promash for my water?
2) Is my target water (Munich) appropriate for the style and
3) Given the results from Ward, do you have any suggestions and/or should I even be tinkering with adding salts?

6
Equipment and Software / Re: Promash Status
« on: July 08, 2015, 10:52:32 AM »
I would like to see an updated BJCP Style guidelines (*.bism).I want to brew a Festbier BJCP 4b, but it is still using outdated guidelines. Anyone have a fix for this?

7
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 19, 2015, 08:32:30 AM »
I already added (just 3 drops of 5 Star Defoamer 10) to my boil, which worked fine, but now when i aerated in the carboy its foaming back up. I would think that if it stays on top of the wort in the BK it would NOT transfer to the fermenter since i never draw that far down.

8
Yeast and Fermentation / Anti foam and dry yeast
« on: June 19, 2015, 07:20:22 AM »
After aerating theres alot of foam on top in the carboy. If i use a couple drops of fermcap, and then pitch dry yeast on top will it effect the yeast?

9
All Grain Brewing / Re: Beers are getting cloudy?
« on: May 16, 2015, 09:01:36 AM »
5.5

10
Yeast and Fermentation / repitching S23
« on: May 16, 2015, 07:30:16 AM »
I used this in a Classic Am pilsner, 2 packs pitched dry. it took several days to kick off and when it did wes very slow to ferment. It's bee 2 weeks now and still pretty sluggish. Would it be safe to use the slurry on another batch? Temp ahs been steady at 50*F.

11
All Grain Brewing / Beers are getting cloudy?
« on: May 16, 2015, 07:21:37 AM »
The past few batches i have done have been coming out cloudy. Recipes are the same, only difference is i installed a second charcoal filter inline. could this be the culprit?

12
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?

13
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?

14
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?

15
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?

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