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Topics - 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?

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?

I'm a big fan of ProMash, and have been using it for many years. the other day i tried opening a help file and got an error message that help is not supported.
Does anyone have a fix for this?

All Grain Brewing / thermal mass for Gott 10gallon?
« on: September 21, 2015, 04:12:57 PM »
what's a good number to use? I'm doing for the first time in a cooler. Using ProMash. Will .05 get me in the ballpark?

Yeast and Fermentation / BSG Fermax- How much and when?
« on: September 07, 2015, 08:47:01 AM »
Never used this stuff. Is the dosing really 1-1.5 teaspoons/gallon? when should i add?

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?

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?

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