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Messages - Pi

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1
Equipment and Software / Re: Hop spider
« on: December 26, 2016, 09:41:20 AM »
+1 one of my favorite reasons to have a pump is whirlpool, other than cooling and not lifting. When you get to pitching temp, kill the pump and give it 15-20 min then rack to fermenter. Plenty clear
I do the above, and after i rack to a carboy i let rest for another hour and rack off of that. SUPER Clear! I loose another 3 qts, but i use this for starters.

2
Equipment and Software / BrewVision Sensor Question
« on: December 26, 2016, 09:35:14 AM »
I want to install on my boil kettle (gas fired) and have the heat shield, was wondering how high far from the bottom it needs to be.

3
Equipment and Software / Re: Beersmith style guidelines
« on: December 20, 2016, 07:59:02 AM »
Yeah, found it in addons thanks.

4
Equipment and Software / Beersmith style guidelines
« on: December 20, 2016, 07:06:23 AM »
Is there a way to update the style guidlines to 2015 BJCP?

5
Equipment and Software / Re: Setting Fly sparge in Beersmith
« on: December 18, 2016, 10:29:06 AM »
I found the solution,
It was acounting the water used in the mashout.

6
Equipment and Software / Setting Fly sparge in Beersmith
« on: December 18, 2016, 10:04:16 AM »
I cant find where you add this in.

8
Equipment and Software / Re: Export Promash to BeerSmith
« on: December 16, 2016, 07:50:12 PM »

Why did you stop using ProMash btw?
Just got some Blichmann BrewVision temp sensors and saw a feature that allows you to import beersmith recipies.
Promash serves me well, dont get me wrong. just that BS recipes move well across different platforms. was told importing PM directories wouldnt be a problem. I'll try messing around with a few recipies in Beersmith, I'm not totally sold just yet.

9
Equipment and Software / Export Promash to BeerSmith
« on: December 16, 2016, 12:35:21 PM »
Well after some 20 years of using Promash with great success i broke down and purchased Beersmith2.  Would like to export recipies and ingredients databases googled this topic, but it led me to 12 year old threads.
Anyone have any pointers?
Also just got 3 Blichmann BrewVision Temperature sensors and would like to integrate them into Beersmith.
 I hate learning curves, sure wish ProMash would get an update.

10
All Grain Brewing / Re: Skimming hot break questions
« on: December 13, 2016, 08:01:04 AM »
I do not skimm, but after i whirpool down to roughly 12deg., i let things settle a bit before transferring to a carboy. I let that settle, then rack off. I loose about 3l. of wort, but use some of that to make another starter

11
All Grain Brewing / Reiterated mash question
« on: December 13, 2016, 07:51:40 AM »
After reading Chris Colby's article in Nov/Dec Zymurgy,I think i'll give this a try brewing a RIS. Was wondering if I should do my first mash all base malt, then add specialty malts in the second mash. And should i add more (brewing salts) to the second mash?
Any other tips or comments are welcome. Or, if another thread has been started pls. redirect me, thanks.

12
All Grain Brewing / Re: Is 5.0 Ph too low?
« on: May 09, 2016, 07:43:31 AM »
Just getting to Beta rest temp now. Too late to bother adding? If not how much should I add?

13
All Grain Brewing / Is 5.0 Ph too low?
« on: May 09, 2016, 06:45:21 AM »
Doing a Boh pils today. Used .4 lb acid malt. Is a ph of 5.0 too low for the style, and is there any way to correct this?

14
Kegging and Bottling / How come Starsan turns cloudy?
« on: February 21, 2016, 08:56:43 AM »
I usually fill a corney with 5 gallons cold filtered water and 1oz Starsan acid. sometimes turns the water a milky white. Is it the SS keg? Is it nothing to worry about? And how long will it remain effective in a keg?

15
I have a similar question. I did a starter on some yeast I harvested 2 months ago from an APA made with a culture made from a bottle of Mirror Pond. That original batch came out great; fermented out in less than 2 days. I saved a vial of cake. it has a sort of acrid smell, i cant describe, just not the usual smell i have come to expect. I pitched it last night and now the room where the carboy is has the same smell. Wife says sour, like sour milk. Could the yeast be bad? First batch didnt smell like this.

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