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Topics - Pi

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All Grain Brewing / Is 5.0 Ph too low?
« on: May 09, 2016, 06:45:21 AM »
Doing a Boh pils today. Used .4 lb acid malt. Is a ph of 5.0 too low for the style, and is there any way to correct this?

Kegging and Bottling / How come Starsan turns cloudy?
« on: February 21, 2016, 08:56:43 AM »
I usually fill a corney with 5 gallons cold filtered water and 1oz Starsan acid. sometimes turns the water a milky white. Is it the SS keg? Is it nothing to worry about? And how long will it remain effective in a keg?

Kegging and Bottling / Galatin fining
« on: December 11, 2015, 09:27:55 AM »
Had a cloudy APA last week and decided to try fining with galatin. 1/2Tsp. In 1/4cup cold water for an hour, then topped up to 1 cup boiling water and added to a  corney-keg of gently stirred 33deg beer and force-carbed to 2.5 volumes.
After a week or so I poured a couple pints but beer was still cloudy. Killed the keg yesterday and was cloudy the whole way through. I dont really care what my ales look like; just wanted bright beer for my friends. But is there something I am doing wrong?

Equipment and Software / Thinking about going electric
« on: December 11, 2015, 09:17:33 AM »
 I have a RIMS right now running a electric water heater element in a section of 1.5" copper pipe, but my HLT and BK are propane.
I got a deal on a Hop Rocket and am looking to purchase a RIMS Rocket for it but dont know whether to get the 120V or the 240. Since I might replace the propane kettles with induction, are those 240V as well? your thoughts.

General Homebrew Discussion / How clean is clean?
« on: November 30, 2015, 08:36:08 AM »
I was getting ready to transfer to another carboy this morning, and noticed really light colored streaks in the unfilled carboy. I use PBW to CIP my fermenter(s), first scrubbing most of the beerstone away using cold water then soaking with PBW for at least 1/2 hour. then scrub some more, rinse, and either drip dry and put away, or acid rinse and fill. the streaks look like brush streaks since they are horizontal. but so light (can only notice when dry) I probably wouldn't notice if the same residue exists in a stainless fermenter. Is an acid rinse adequate when no "chunks" are evident, or is there a more thorough method I should employ? I have not had any infection issues in the past; have I just been lucky? Your thoughts.

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?

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)?

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 / 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 / Adding gypsum
« on: October 24, 2015, 06:27:09 PM »
Has anyone tried adding gypsum dry, directly to their grain prior to dough in?

Yeast and Fermentation / Wyeast 1187 for an APA
« on: October 22, 2015, 06:46:41 AM »
Dechutes' Mirror Pond has probably been my most favorite beer on the planet since 1988 when i first bought a six pack on my honeymoon in Grand Teton NP. I've been trying to develop the perfect clone since I cant seem to find it here on the east coast (Just another reason why im moving to Colorado in a couple years). But I Digress.
I read somewhere that Dechutes uses 1187 Ringwood Ale strain for this, so I thought I'd would give it a try. but reading the description seems there's a conflict:
"A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter."
BJCP says esters are moderate to none- no diacetyl.
Has anyone had experience using this strain? if so, if fermenting in low to mid 60's, how do you perform a diacetyl rest?

Yeast and Fermentation / Cold crashing a lager
« on: October 14, 2015, 08:08:16 AM »
Actually 2 questions:
How long should a diacetyl rest go and
Does it matter to go from 65° to 38° versus -2°/day?
Seems alot of brewers jump from 48° up to 65° in a 24 hour period, but go down slowly so they dont stress the yeast. 

Yeast and Fermentation / building a large starter
« on: September 23, 2015, 08:00:21 AM »
Got a vial of WLP830 and i am making a 5l starter for a Vienna brewing this sunday. I want to make another 5l starter for a similar batch i'm doing a couple days later, but was wondering what the best way to grow. Should i decant the first starter and dump another 5l of wort on that cake then split that between the 2 batches, or pinch a little cake from the first starter and start anew?

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