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Topics - Pi

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46
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.

47
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?

48
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?

49
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.

50
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?

51
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?

52
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?

53
All Grain Brewing / Thermal mass question
« on: December 22, 2013, 08:51:02 AM »
A typical batch uses roughly 11 gallons. Is it any more or less efficient to heat the entire amount of water at once, versus doing in batches (strike water, infusions mash out).

54
Classifieds / Bottles for Sale
« on: December 13, 2013, 06:48:41 AM »
My name is Greg. I live in Bowie/Davidsonville. I recently came into a pallet of 12 oz. Brown bottles from a brewery. I have about 120 cases available to anyone interested. Cost is $5.00/case. Homebrew supply shops are selling for 3 times that much.This is an excellent opportunity to stock up on brand new bottles at a great price.
I can do cash check PayPal or a credit card (2.75% additional).
Email gregresh@powersumllc.com

55
Equipment and Software / Cloudy StarSan
« on: December 13, 2013, 06:20:22 AM »
Sometimes when I mix this up it gets a milky whit cloudiness to it. anyone know why?

56
Extract/Partial Mash Brewing / dosing fermcap in the fermenter
« on: December 09, 2013, 10:09:03 AM »
I already used some in the boil, but seem to have alot of foam in the fermenter when i went to oxygenate. Is it ok to add more in the fermenter?

57
Other Fermentables / Can't get cider to sparkle
« on: December 01, 2013, 01:51:32 PM »
Made with "apple juice from concentrate".  forced 35 psi at 42 degrees. Very hard to dispense and no bubbles. Do I need to add minerals to give the bubbles something to hold onto?

58
All Grain Brewing / Grain absorption
« on: December 01, 2013, 01:41:07 PM »
I was wondering what factors should be considered when determining a grain absorption rate. Is there any significant difference in wheat versus barley? If you are brewing 10 gallons of pale ale or 10 gallons hefeweizen, any noticeable difference in water needed? Is this something to consider when it's on a commercial scale (50-100bbl)?

59
Equipment and Software / Does wort evaporate slower than water?
« on: December 01, 2013, 12:03:32 PM »
Trying to get an accurate evaporation percentage for the system settings in Pro Mash. I am also making adjustments to my RIMS PID. Since i just wanted to run water through system, would i get different results than the same volume of say 1.060? Does water boil off faster than wort? And does Wort heat up faster/slower than water with the same heat being applied.
Is the difference to minuscule to even worry about? Thanks.

60
Ingredients / Water from Berkely Springs WV Good for beer? What kind?
« on: November 10, 2013, 12:48:57 PM »
Here's the analysis:

Mineral Content   Grains/US Gallon
Sodium Chloride   0.142
Sodium Sulphate   0.598
Sodium Nitrate   0.026
Potassium Sulphate   0.116
Calcium Sulphate   0.572
Ferrous Carbonate   0.005
Magnesium Carbonate   1.110
Strontium Carbonate   trace
Alumina   0.045
Silica   0.496
Ammonium Chloride   absent
Albuminoid Nitrogen   0.0012
Organic Matter   0.275
Total   10.1102
Gases   Cubic Inches/Gallon
Free Carbonic Acid   2.2
Carbonic Acid in Bicarbonates   7.14
Dissolved Oxygen   0.41


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