Topics

31

All Grain Brewing / Decoction sacc. temp for Oktoberfest.

« on: August 15, 2014, 12:34:44 PM »

2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH.
1) Is a protein rest desirable for these malts and style or can I skip? and
2) what should my saccrification temp be for an Oktoberfest?

32

Yeast and Fermentation / Fermentation temp question

« on: June 23, 2014, 01:50:17 PM »

Got an APA doing quite nicely in a fridge set at 66*, but the temp strip on the carboy is like 72. I understand fermenting wort will raise things a few degrees, but my question is do i keep the temp of the wort at the suggested 68* or air in the fridge at 68?

33

General Homebrew Discussion / How do I make a super low alcohol beer?

« on: June 23, 2014, 05:37:08 AM »

I have a friend with Liver problems He drinks St Paulie Girl N/A and doesnt care for it very much. I would like to brew something for him maybe in the 1-2%ABV range. he is/was a big fan of Yenguling.
Can i just brew a AM light lager and water it down? any recipes you would suggest?

34

Yeast and Fermentation / did I just cook my starter?

« on: June 19, 2014, 08:39:36 AM »

Had an old smack pack of Wyast Urquell yeast, and after about a week it swelled. So i made .5l of 1.020 wort and as i pitched, i realized i had not cooled it very much. I put it on a stir plate; the pack was at about 76, but pitched into 92. Think I killed it?

35

Yeast and Fermentation / starter using old yeast

« on: June 13, 2014, 06:29:29 AM »

I have a smack pack of (Wyeast) 2001 Urquell lager with a mfg. date of 7/17/13. Mr malty says to use something like 12 to make a starter. I smacked it yesterday; not even sure it's gonna kick off. but if it does should i do a 2 step starter, or get some fresh yeast and buid from there? I would think if it's still viable i could build a healthy starter but not sure.

36

Yeast and Fermentation / is my starter too old?

« on: May 12, 2014, 01:08:22 PM »

I made a 3.5l starter of some wlp001 a week ago. its been at 67* for the whole time. do you think its ok to decant and pitch in my RIS im brewing today?

37

Kegging and Bottling / Fining/cold crash question

« on: May 05, 2014, 06:28:40 AM »

Got a pale ale i want to fine. Should I cold crash before or after i fine with gelatin?

38

All Things Food / Grapefruit soda recipe

« on: May 01, 2014, 09:31:35 AM »

Dont know if i'm in the right category, but does anyone know a good recipe? i'll probably FC, just dont know if there's an extract like the root beer or if i can just carbonate the juice.

39

Equipment and Software / Promash question regarding batch size

« on: May 01, 2014, 05:48:08 AM »

Are they say the batch size is what ends up in the fermenter or what is left in the kettle? I was wondering if it is using the default water usage data/mash schedule.

40

Yeast and Fermentation / Making a starter using sweet wort

« on: April 30, 2014, 07:45:01 AM »

Im brewing a pale ale (AG) today and wanted to use some of the sweet wort for a starter for big brew this weekend. Should i boil these runnings first?

41

Yeast and Fermentation / Repitching question

« on: April 22, 2014, 10:20:33 AM »

Just did an oyster stout using White labs london ale yeast. think I could use the yeast again for something like a pale ale or ESB? will the oatstout oysters carry over?

42

Ingredients / oyster stout question

« on: April 21, 2014, 06:12:34 AM »

In Zymurgy's March/April issue J. Wilson's Pearl Juice Oyster Oatmeal stout. I brewed following his recipe adding 6 whole oysters and 6 shucked in the last 20 minutes of the boil. I treated 5 gallons of mash water with 1tbs. five star PhAdjust for a mash Ph of 5.6. I added 1tsp gypsum to the 90 minute boil.
3 Tubes of WLP13 London ale in 1.063 wort, I got nice fermentation going at steady 68 degrees, but a little surprised there's not much kraeusen given the 2lbs flaked oats in the grist (not to mention the 2 drops fermcap in the boil). Do you think with the shells, the salt from the oyster liquor, and the added gypsum there's too much calcium? Not worrying here, just expected a little more blowoff. This is also first time trying this strain of yeast.

43

Yeast and Fermentation / Is my starter too old?

« on: April 18, 2014, 07:43:43 AM »

I made a 1.5l london ale starter about 3.5 weeks ago. After it settled down i put it in the fridge. I was planning on brewing tomorrow. Should I Make another starter, start over, or just decant and pitch?

44

Yeast and Fermentation / DR after ferment complete?

« on: March 29, 2014, 08:50:17 AM »

I have an american lager that fermented at ~54 for 2 weeks. Obviously no visible fermentation going on, but was wondering if i can get any benefit from a 65* diacetyl for a few days?

45

Kegging and Bottling / When should I Force carb?

« on: January 08, 2014, 02:11:42 PM »

I have an alt i recently kegged and lowered the temp to around 48*. I plan on lagering it there for at least 3 weeks. Should i force carb now, or wait till it's done lagering? Does it make any difference?