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Topics - Pi

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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?

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 / 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 / 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 / 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?

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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