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Topics - Pi

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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"?

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?

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?

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?

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

Kegging and Bottling / O2 Barrier caps... Really?
« on: April 28, 2012, 01:36:21 PM »
Some call the O2 absorbing. Do they do anything other than drain your wallet slightly faster?

General Homebrew Discussion / Stirring the boil?
« on: April 23, 2012, 05:48:44 AM »
There's this scummy film that forms on top of wort during biol. Should you stir that in or is it best to leave it alone.
also was thinking about trying whirlpooling using the CFWC to recirculate the wort. has anyone done this?

Equipment and Software / Brew Buddy BCS-460 your thoughts
« on: April 23, 2012, 05:37:52 AM »
Anyone messed with this? i saw it when i downloaded mrmalty app.

Kegging and Bottling / Question about using gelatin
« on: April 16, 2012, 05:36:02 AM »
I usually get the corney keg cold like 31 and mix half a pack Knox with  a cup of hot water to dissolve, and pouring to a gently stirred flat beer. Then i force for a week. . Does it help to shake the keg to get better fining results? Or once it is introduced it settles out and that's that?

I'm gonna do a starter for a Munich Dunkle. Wyeast 2308 Mr Malty says2.4L with a stir plate. Reading some threads on this, most would agree to decant. So do i make a 2.4 starter than decant/pitch like a liter? Do you just shut off the stir plate and let things settle? At what point is the starter ready to be decanted? And how critical is the timing? I am trying to estimate how long it will take to prepare a starter and have it ready when my wort is ready. Does the smack pack mfg. date effect how long it will take? Should I pitch the swollen pack onto the full 2.4L, or step up?
Whoaa, i need to RDWHAHB, but it's too early. 

Yeast and Fermentation / DR for 2035
« on: January 26, 2012, 12:43:41 PM »
I'm doing an American light lager. was wondering if I should do a diacetyl rest. Wyeast says optimum fermentation is at 51*f. I am in primary 4 days now at 55 and fermentation just starting to taper off. So, should I do a DR? If so, should I wait till fermentation is complete or raise the temp. now? I have not tasted it yet but judging by the smell of the bubbles I'd say there's still a good bit of diacetyl in the brew.
One other thing: If I were to dry hop, should I do it in the DR, or wait till I lager? Thanks for the help.

General Homebrew Discussion / Is PBW environmentally safe?
« on: January 25, 2012, 08:14:22 AM »
Is it OK to put this stuff in my 167bbl. underground fermenter (septic tank)?

Yeast and Fermentation / Yeast harvesting
« on: January 23, 2012, 07:41:00 AM »
What I've been doing is swirling the yeast cake with about an inch or so of the beer sitting on top in the carboy. then pour about .75l. into an Erlenmeyer flask. when I'm ready to make a starter i pour off the beer and put fresh wort on the cake. I've read about washing the yeast in distilled water. So which part am I supposed to use, the cake or the beer?

Ingredients / does 6 row need a pritein rest?
« on: January 22, 2012, 06:43:48 PM »
67% in the grist along with some flaked maize and some carahell 10l.

Ingredients / Anyone use Palisade hops?
« on: January 18, 2012, 08:25:58 AM »
I have been experimenting with some of the newer hybrid hops lately, breaking away from the more traditional. Doing the same mash; just using a different hop. last batch was using Simcoe. turned out pretty good, though I am not a super hop head, just trying new ones out. My current batch used 2 oz. Palisade (1.5 in the boil,.5 dry). seems kinda funky. 44 IBUs but really bitter, like grapefruit. Dont know if it's just my bad taste for hops or is this one actually raunchy.
Next one is gonna be Citra. I'm just not sure How much to dry hop. Should I throttle back on the IBUs?  What do you think?. ???

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