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Topics - Pi

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Yeast and Fermentation / DR for pils while I'm away
« on: August 27, 2013, 05:12:38 AM »
It just started fermenting, but in 4 days i am going on vacation for 2 weeks. since i cant be here to do a D-rest, what should I set my temp at? I started at 48 and was gonna bring up to 50 tonight. Can I still do a DR after 2 weeks? Dang, I wish there was a temperature controller app for smart phone.
Oh yeah, it's Wyeast 2278.

All Grain Brewing / Water build for Czech Pils
« on: August 20, 2013, 06:20:44 AM »
I want to do a 2-decoction for this and was thinking about using all RO water. What, and how much should i add to 10 gallons total mash/sparge water? Tried setting up Bruin water but i get bogged down with all the numbers- I just want to brew!
Can someone help?

Yeast and Fermentation / dark colored starter
« on: August 15, 2013, 04:43:53 AM »
i made a 3 liter starter yesterday using 9 oz DME. when i added it to the water it turned a gray color. After boiling i let it cool and it's very dark brown almost black. i used extra pale DME. what causes this?

Yeast and Fermentation / Smack or dont smack?
« on: August 09, 2013, 05:53:02 AM »
I'm making a starter this weekend using 2 packages Wyeast czech pils. i read somewhere the yeast is actually in the liquid, not in the blister. Was wondering if i should: a) just dump the liquid in my starter, b) smack, mix and then dump in, or c) smack, wait to swell and then pitch to my starter?

Yeast and Fermentation / Exploding bottles, what the heck?
« on: July 29, 2013, 05:30:22 AM »
I bottled some porter last April in swing tops. Had one the other week and seemed over carbonated. Last night I was cleaning and heard a pop; knew exactly what it was. These are pretty heave glass too.
I have had this happen to several beers I cellar for long periods. The yeast I used was a dry fermentis I can't remember the type, just that it was in a light green packet. And I know it didn't flocculate very well.
So what do you think is going on? Usually I FC! But this one I think was bottle conditioned. Too much priming? Or is it there's still some fermentation going on? I have a dry stout that was FC'd, tastes fine except it is now overcarbed has that co2 taste. Is it just some beers need to be consumed faster?

I have a false bottom for my kettle. I was wondering about using it throuchout the boil, then when i pump out it would be in place as a hop back. Would this cause any problems with the boil?

Equipment and Software / Wort transfer to BK pumping question
« on: July 26, 2013, 05:20:14 AM »
I have a March pump for transferring my wort around but in the summer months i like to do my boils outside. the pump is situated alongside my RIMS just a couple inches off the basement floor. I live in a split foyer and want to run a hose from the pump, outside to a kettle, the bottom of which is about 4' above the pump. I was thinking about hooking the hose to the QD/valve on the bottom of the kettle and pumping the wort up into the kettle. my concern is whether the pump can handle 8-10 gallons of pressure in it as the kettle fills. Any fluid dynamics folks know if this will work ok?

Events / Is there a Podcast of this years NHC Banquet?
« on: July 01, 2013, 06:09:49 AM »
I wanted to watch the awards ceremony.

All Grain Brewing / Little confused with decoction schedule
« on: June 24, 2013, 11:51:37 AM »
Reviewing a couple double decoction mash schedules I noticed the first decoction gets pulled from the protein rest; goes through a short Beta rest and returned to the main mash after decocting for a period. this means the main mash stays at a protein rest for 2 or more hours. And with today's well modified malts, especially the US varieties, isn't that going to destroy any head retention? I thought 30 minutes at 122-129 was about the max you would want to be at that level?
I have had excellent results decocting between Beta and Alpha rests and didnt see the point to decoct into mashout. What am I missing?

All Grain Brewing / need help converting a recipe to no- sparge
« on: June 19, 2013, 07:00:07 AM »
I'm doing an Oktoberfest this weekend. I have a pretty good (decoction) recipe i want to use, and i want to use all first runnings. Is therea simple way to convert the mash to a no-sparge method? I use Pro Mash and was thinking i would need to change the efficiency setting.

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?

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?

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.

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.

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?

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