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Messages - Pi

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16
Yeast and Fermentation / How come my lagrs are cloudy?
« on: November 04, 2014, 12:59:57 PM »
Lagered an Oktoberfest 96 days, and a Boh Pils 40. They both seem hazy. They've been at 31*F the whole time. What's up?

17
Thanks Denny,
I saw that in another post somewhere. If i have time between now and Saturday I'll give it a shot.

18
Equipment and Software / Thermal mass for 10 Gallon Rubbermaid using Promash
« on: September 25, 2014, 07:56:44 AM »
Im doing an all grain demo this weekend using the above mentioned cooler. normally i use direct heat (RIMS), but someone is loaning me a cooler to use. since i dont have access to much water i cant really preheat the cooler. does anyone know what thermal mass setting i should use using Promash? Thanks

19
All Grain Brewing / Re: Newbie Malt Question
« on: August 20, 2014, 10:20:55 AM »
I think its great you are ready to jump right in to brewing. I think it's great for you that a couple hundred bucks is chumpchange. One thing no one has really stressed here about brewing- extract or all grain- is proper sanitation. all the greatest equipment and ingredients are a big waste of time if you dont start with a a sound understanding of cleanliness. And throwing alot of money at something will not get your beer to taste good after its infected.
IMO you should start slow to get a good understanding about whats going on behind the glass (or stainless steel); pay attention to your process and cleaning techniques, and let your mind and tastebuds guide you forward instead of your credit card.
"Experience: it's what you get right after you needed it"

20
All Grain Brewing / Re: Decoction sacc. temp for Oktoberfest.
« on: August 17, 2014, 09:40:35 AM »
Aww snap, Ran into time constraint an ended up infusion hashing at 156. used RO with some Calcium chloride. ended up with a mash PH of 5.2. and preboil gravity 1.069. should i keep adding water to my boil, or dilute when done?

21
All Grain Brewing / Re: Decoction sacc. temp for Oktoberfest.
« on: August 17, 2014, 04:57:33 AM »
Really that low? I was thinking around 155-6 45 minutes. doesnt a higher temp favor maltiness?

22
All Grain Brewing / Re: Oktoberfest water profile
« on: August 16, 2014, 07:24:04 AM »
Ok, ive been trying to understand water chemistry, but only get a headache. So ill put this question in as simple terms as i can.
Brewing an oktoberfest using RO water; 10.5 gallons mash and 5 gallons sparge. what should i add to each?
I am using 17.5lbs Munich2 and 6.5lbs Vienna

23
All Grain Brewing / Re: Mash Times
« on: August 15, 2014, 01:12:51 PM »
I shoul have read this before i posted about Oktoberfest Sacc. temps. So what happens if you mash at a high temp for a LONG time? Or the opposite, a short Beta, and long Alpha?

24
All Grain Brewing / Decoction sacc. temp for Oktoberfest.
« on: August 15, 2014, 12:34:44 PM »
2 Questions actually. Im using Weyermann malts 75% Munich2 and 25% Vienna. Doing an acid rest to dial in mash PH.
1) Is a protein rest desirable for these malts and style or can I skip? and
2) what should my saccrification temp be for an Oktoberfest?

25
Yeast and Fermentation / Re: Fermentation temp question
« on: June 24, 2014, 05:31:29 AM »
I tape my probe to the side of the vessel and insulate it from ambient in my freezer so the controller kicks things on or off depending on the temp of the probe. This allows me to keep the beer +/- 1oF from my set point.
What +/- range do you use on your controller(assuming you can adjust)? I have a range of 7° Right now. When you put foam insulation over the probe does that change the variation of when the controller kicks on or off?

26
Yeast and Fermentation / Fermentation temp question
« on: June 23, 2014, 01:50:17 PM »
Got an APA doing quite nicely in a fridge set at 66*, but the temp strip on the carboy is like 72. I understand fermenting wort will raise things a few degrees, but my question is do i keep the temp of the wort at the suggested 68* or air in the fridge at 68?

27
From what the guy was drinking and what he currently is drinking... I made 2 assumptions.  A) He doesn't like/want beer with lots of flavor and B) He doesn't like 'sweet' beer.  Most of the NA beers (including St Paulie Girl N/A) have this unfermented wort sweet flavor... That is their main downfall.
You are spot on. He is not much of a craft beer guy. I saw this https://byo.com/stories/item/263-brew-a-great-non-alcoholic-beer.
I'm gonna do a Boh Pils and pull some off to experiment with.

28
About 25 Years ago my mom gave me a brew in a bag kit. It should've been called "brew in the basement" 'cause the bag exploded all over the place! I thought: "there's got to be a better way". I picked up Pappazian's book and haven't stopped brewing since!

29
General Homebrew Discussion / How do I make a super low alcohol beer?
« on: June 23, 2014, 05:37:08 AM »
I have a friend with Liver problems He drinks St Paulie Girl N/A and doesnt care for it very much. I would like to brew something for him maybe in the 1-2%ABV range. he is/was a big fan of Yenguling.
Can i just brew a AM light lager and water it down? any recipes you would suggest?

30
Yeast and Fermentation / Re: did I just cook my starter?
« on: June 19, 2014, 08:50:56 AM »
Thanks for allaying my fears!

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