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Topics - Pi

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61
Ingredients / Pellets or whole for dry hopping?
« on: September 27, 2012, 12:17:45 PM »
I usually toss em in after fermentation is about done, but how much, and how long?

62
All Grain Brewing / Protein rest in RIP
« on: August 29, 2012, 06:25:01 AM »
Here's my grain bill:
Amt Name Type # %
19 lbs 12.0 oz Pale Malt, Golden Promise (3.0 SRM) Grain 1 62.4 %
3 lbs Biscuit Malt (23.0 SRM) Grain 2 9.5 %
2 lbs Barley, Flaked (1.7 SRM) Grain 3 6.3 %
2 lbs Chocolate Malt (350.0 SRM) Grain 4 6.3 %
2 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 5 6.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 6 3.2 %
14.4 oz Aromatic Malt (26.0 SRM) Grain 7 2.8 %
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract 8 3.2 %

The pale, biscuit pilsner and Aromatic were all crushed together; the dark malts and the flaked barley are separate. I was gonna add the dark malts at mashout, and maybe decoct the flaked barley. So do you think I should even do a P rest?

63
Yeast and Fermentation / Starter
« on: August 22, 2012, 05:07:24 AM »
How long do you boil a starter? And does it matter?

64
Yeast and Fermentation / Adding water to yeast
« on: August 16, 2012, 01:07:39 PM »
I got some nice healthy lager hefe from a local brewery right off the bottom. It' was real thick and foamy so my 2 liter flask has reduced to one overnight. trouble is when i go to pitch, alot of the yeast stays stuck to the inside of the flask.
I was thinking about adding some liquid to the yeast to thin it down (Water? Beer?) and putting it on a stir plate. Dont think I need to add wort as this is some pretty fresh stuff. And if I add water, does it need to be boiled coming right out of the tap? Your thoughts appreciated.

65
Ingredients / Czech versus US Saaz in a Bohemian Pilsner
« on: August 08, 2012, 08:32:13 AM »
I got some of both. the Czech Saaz is 3% alpha and the US is a whopping 8% (both pellets). Never used the US version. What 's the difference besides the obvious? I'll probably use the higher alpha US for bittering, and the Czech for aroma/flavor.

66
All Grain Brewing / Whirlpooling question
« on: August 02, 2012, 07:22:32 AM »
I use a blichmann hopblocker in my BK. It is fairly effective at straining hops/trub out as it pumps to my fermenter. my only complaint is i still lose some wort in the process.
I was wondering if whirl-pooling might work better. Trouble is the hop blocker creates too much turbulance in the kettle.
I was thinking about removing the hop blocker and giving the wort a gentle stir before pumping through the (CF) chiller. Then I thought, what if I recirculate the wort through the chiller and back into the kettle till pitching temp is hit, then transfer. It will probably take longer to cool, but adding cooled wort back to hot wort mess up the cold break? Would it be better to stir, wait to settle then pump/chill, or recirculate with out chill water?

67
Ingredients / determining alcohol potential using Promash
« on: July 19, 2012, 11:39:50 AM »
When I add Lactose or milk sugar to a recipe Promash seems to think the Extract points is going to raise my %ABV. Am I missing something? Is there somewhere in the defaults or ingredients database to determine or distinguish what the fermentable vs. non fermentables are in a given extract sugar or grain?

68
Equipment and Software / Stir plate wont mix a 5l. flask
« on: July 17, 2012, 10:03:29 AM »
Tried a larger magnet but i think the bottom is too thick. Thought about getting a Black Maxx but too $$s. any ideas?

69
Yeast and Fermentation / Cold crashing a weissbier
« on: July 17, 2012, 07:17:08 AM »
Did a 12 gallon batch (split it into 2 carboys) 8 days ago and fermented ~73 using Wyeast 3638. Got great attenuation (86%). What do you think about cold crashing to say 30* to knock down some of the chill haze?
I wanted to add lactose and fruit extracts. when is a good time to do this?

70
Ingredients / Rosemary Dry hopping
« on: June 27, 2012, 06:35:27 AM »
I am planning on using about 1/2oz. in the secondary after fermentation is just about done . Is there a concern about contamination, or is the Ph low enough at this point in the game?

71
Yeast and Fermentation / Party Partigyle weekend
« on: May 16, 2012, 02:46:27 PM »

I want to do a Partigyle next week doing 2 mashes. A Wee Heavy (or 80 schilling) with the first runnings and a Two Penny with the sparge. I have a WLP005 second generation OG 1.061 cake from 5 gallons of ESB I racked today. I was thinking about putting the cake in my new 5 liter erlenmeyer with some 1.080 wort a couple days before brew day. The yeast seems clean and healthy and has produced 2 very fine ales. But what should I use for the lesser gravity Two Penny? Do a seperate 1.040 starter? Or is it OK to "downpitch"?

72
Yeast and Fermentation / DR on a vienna
« on: May 07, 2012, 01:28:53 PM »
Fermented at 55 for 8 days, then at 68 for a week for a diacetyl rest. From what i have been reading, seems like you only need to DR for a couple days. it has stopped bubbling. Was going to cold crash for a couple weeks at 35. What do you think?

73
Ingredients / Fermcap, how much is too much?
« on: May 07, 2012, 06:03:30 AM »
did a Kolsch yesterday and added 14 drops to a 6 gallon batch. this morning i had to put the blow off tube in as a precaution. seems like i have alot of kreusen for a 1.052 beer. is this from the 5% wheat in the grist? Should I have done a protein rest? would adding more fermcap to the primary help, or stick with the blowoff?

74
All Grain Brewing / Low temp mash- high Ph equals?
« on: May 06, 2012, 04:02:12 PM »
Doing a Kolsch and i have a mash Ph of 5.8. Mash temp was 150 for 75 minutes. Which has a greater effect on the beer? Temperature/time, or Ph?

75
Beer Recipes / anyone have a Cider Recipe?
« on: April 28, 2012, 02:14:15 PM »
My LHBS dont carry the kits anymore.

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