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Messages - Pi

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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.

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?

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

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.

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?

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?

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?

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?

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?

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?

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.

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

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?

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.

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.

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