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Topics - Pi

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46
Kegging and Bottling / FC Temp/Pressure for bottling
« on: June 04, 2013, 10:57:10 AM »
Little bit of reading tells me you want to force carb at serving temperature to achieve the correct carbonation volume. But what if you want to transfer to bottles? I dont like messing with the whole CPBF and all its tubes and stuff, so I fill using blichmann beer gun. assuming I am gonna loose some CO2 at bottling, i get the keg down to around 28f. So should i be forcing at serving temp volume and then crash to 28 for bottling, or just force at 28? anybody understand what I am talking about?

47
Kegging and Bottling / Gelatin fining and FC Question
« on: June 03, 2013, 02:30:42 PM »
Recently did  a 10 gallon Gratzer (Oak-smoked wheat beer) and fined with gelatin. i was gonna force carb by setting the pressure on a 28* corney and rolling it around on the floor. Will this cloud the beer up again? Or will the finings drop back out after a few days?

48
Equipment and Software / Thinking of swapping burners
« on: April 23, 2013, 11:59:05 AM »
I have a Camp Chef burner i use to heat my strike/sparge water, and a Blichmann burner for my boil kettle. What would be the pros and cons of swapping them? My thought is the blichmann burner has nearly double the amount of holes making it a hotter (and probably more fuel), while the Camp Chef uses less fuel and has no problem doing good boils. Only other thought is Blichmann can get my wort to a boil faster resulting in a better hot break.
Your thoughts.

49
Yeast and Fermentation / Wlp029 got hot on me
« on: April 22, 2013, 08:45:10 AM »
Brewing a Kolsch; pitched a 1 gallon starter at 64. It's going great after a brief lag time, but the temp is up to almost 70. Is this from the fermentation activity? It's only been fermenting for about12 hours. Gonna try and drop the temp.

50
All Grain Brewing / Ph questions for a Kolsch
« on: April 21, 2013, 07:38:45 AM »
For a 12 gallon batch (18lbs grain) i added 1.25tsp. lactic acid to 6.5 gal. strike water for a Ph of 5.5. a 90 min. rest at 150*.
Should also add acid to my sparge water?

51
Beer Recipes / Hopping a Kolsch
« on: April 18, 2013, 05:55:11 AM »
Doing a Kolsch this weekend and wanted your thoughts about hopping.
Here's what i came up with for 12 gallons:
   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.00 oz.    Hallertau                         Pellet   4.30   8.7  First WH
  1.00 oz.    Hallertau                         Pellet   4.30   8.8  60 min.
  1.00 oz.    Hallertau                         Pellet   4.30   4.5  30 min.
  0.50 oz.    Spalt                             Pellet   4.30   1.5  20 min.
  0.50 oz.    Spalt                             Pellet   4.30   0.7  1 min.
Should be about 24 IBUs. Last time i brewed i used all Hersbruker. What are your thoughts?

52
Ingredients / Wyeast Nutrient Blend how much to use?
« on: April 17, 2013, 05:39:17 AM »
Directions say .5 tsp. per 5 gallons. So if I want to make a starter .1tsp per gallon? Also, If i use in a starter, should I also use in my wort?

53
Ingredients / Looking for gratzer malt
« on: April 12, 2013, 08:09:17 AM »
Weyermann makes an oak smoked wheat malt I used in a First place Gratzer. Trouble is it cost me almost as much as the malt to have it shipped. I am working with my LHBS to get some ordered, but in the meantime does anyone know where I can get some and get flat rate shipping?

54
Equipment and Software / PID autotune question
« on: March 11, 2013, 10:39:20 AM »
I have a RIMS and bought a new water heater element with a higher wattage than the existing one. I was gonna install and run the autotune function. Do you think recirculating water instead of wort will make much of a difference?

55
All Grain Brewing / Trub removal
« on: March 07, 2013, 02:13:59 PM »
Been trying to tweak my system to maximize wort collection. I am set up to recirculate the boil(ed) wort through the CFWC and get a pretty decent whirlpool. But when I transfer to the fermentor I'm still picking up alot of trub. I've been xferring to a carboy;  letting it settle out and then rack to another carboy, but I end up leaving behind like a gallon of wort. I was gonna try putting a "starsan"ed mesh bag over the tube going to the carboy. Anybody have any ideas? I guess i could increase my batch size; just seems like 15-20% is such a waste. What do the "pros" do? 

56
Equipment and Software / March pump issues
« on: February 25, 2013, 04:16:16 PM »
Its the one on the BK side to the CFWC. sometimes it doesnt want to pump. or it will start and quit in a few seconds. I tried lowering it but still has the same problem. i think it might be cavitating. i ordered a new impeller from Morebeer hope it corrects the problem. anyone else ever have this problem?

57
General Homebrew Discussion / Brewing water in CO
« on: February 14, 2013, 07:10:31 PM »
My wife and I have been looking into buying a second home in Colorado. The house we are looking at is on a well but at a high elevation. I am conscious of the demand home brewing (and in my case all grain) could put on the well. But if I were a resident is it lawful to fill water from streams and take it to my home brew home on the hill?

58
Yeast and Fermentation / Lagering question for Steam beer
« on: January 14, 2013, 08:02:04 AM »
Doing an Anchor Steam clone; been in primary for about a week @~64F. Just tasted some and i am not pickng up any diacetyl and i think fermentation is done. So what next? do i cold crash? lager? or simply keg, force and serve?

59
Yeast and Fermentation / Stir plate question
« on: January 03, 2013, 08:25:11 AM »
How long do you use the stir plate after fermentation begins? do you run it till the bubbles stop?

60
Beer Recipes / Mash 100% Wheat
« on: November 14, 2012, 09:22:29 AM »
I want to do a Gratzer (see Zymurgy Nov/Dec 2012 page 37). I always thought Wheat malt (in this case Weyermann Weizenrauchmalz) lacked enough enzymes to get a full conversion. What do you think?

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