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Messages - Pi

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196
Ingredients / Re: Carawheat malt
« on: July 19, 2012, 11:51:28 AM »
I am doing a little experimenting using fruit extracts in a wheat right now. I fermented on the high side (~72* for wyeast 3638) which will favor the fruity ester production.  after fermentation I added a pound of lactose to the 12 gallon batch . The lactose doesnt have any fermentables and it is my intention to give it a little more sweetness without adding malt flavor. after about a day or two at 35, I'll add my extract and FC.

197
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?

198
Another method is to wrap wet towel around the carboy and hit it with a fan. Or wait a couple months and brew when it's cooler.

199
Yeast and Fermentation / Re: Cold crashing a weissbier
« on: July 17, 2012, 01:07:27 PM »
OK another question:
I mixed a pound of lactose with 2l. water and was going to add to my 12 gallons of beer. is oxygen a concern?

200
Ingredients / Re: Rosemary Dry hopping
« on: July 17, 2012, 01:04:15 PM »
Charlie P's Delerium Oat Rosemary IPA. Zymurgy Jan/Feb 2012. I was walking around our herb garden with a homebrew last month and pinched off some rosemary and waved it around while tasting my pale ale. Seemed interesting, then i found this recipe and decided to give it a try. I'll let you know haw it turns out.
Well after dry hopping for about a week (after fermentation) I kegged. It is wonderful! The oatmeal gave it plenty of body and maltiness, while the hops seem to dominate. the Rosemary is there in the aroma and lingers through the finish but isnt all in your face. I cant wait to taste this after I carb. I bet this beer will pair well with grilled chicken Yum!

201
I am planning on Brewing every other Saturday while my girlfriend is at work... I was also wondering if anyone else does something similar?
Wish i could get my (wife) to work Saturdays.
+1what Euge says about secondary. Consider repitching your yeast cake. Get a spray bottle and fill with grain alcohol or no-foam star san and sanitize the neck of your carboy before repitching. Wyeast 1056 or white Lab's WLP001 will tolorate multiple repitchings before it starts to mutate, provided you remain vigil with clenliness.

202
Yeast and Fermentation / Re: Is Mr. Malty dependable?
« on: July 17, 2012, 12:34:55 PM »
My understanding is that MrMalty is very reliable. IMO it is better to overpitch a little than underpitch, particularly in a lager type beer.
+1
When i do a starter (which is all the time) I make up a gallon of wort and pitch only 1 pack or vial. if your vessel isnt that big, you can do 2l. on the stir plate, and when thats at high kreusen pitch that onto the remaining 1 gallon. When that's done let it settle out and pitchonly the cake (~200ml.). The 3.8l. you throw away doesnt belong in your beer; that's just starter refuse IMO.

203
Yeast and Fermentation / Re: Cold crashing a weissbier
« on: July 17, 2012, 12:15:31 PM »
Actually it's not a Weissbier- more like a fruit beer. And after reading your responses I think i will add the lactose first (thanks Euge-makes sense what you said) then get the beer down in the upper 30s long enough to force carb for a few days. Then add my extracts and bottle. My intention is to produce a slightly sweeter version of a Blueberry wheat I did last year. Problem with the last one is the blueberry flavor was gone rather quickly. and that's after double dosing with extract. Peaches N Cream Hefe is where i got the lactose idea.

204
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 17, 2012, 11:59:29 AM »
Yeah, what he said. I should've been more clear ;). I like to fly sparge but that's just how my (RIMS) is set up. Since you are doing a Wheat, and assuming this is your first all grain, I would probably suggest a batch sparge for the simple reason of having fewer balls in the air. Your efficiency will be slightly less, but that is easily remedied by adding a little more grain in your recipe, and/or having some DME on hand to throw in the kettle at the end of the sparge to adjust your SG. What's important is you have fun and take lots of notes (which can be fun trying to decipher later after a few HBs). Once you go all grain you'll never go back.

205
Yeast and Fermentation / Re: Cold crashing a weissbier
« on: July 17, 2012, 11:08:50 AM »
I'd add the sugar and extracts before crashing.
How come? just curious.

206
Equipment and Software / Re: Hop spider design
« on: July 17, 2012, 10:44:19 AM »
FYI.  I drop an extra stainless nut or washer into the nylon bag with the hops to weigh it down during the boil.
And you're done! If you want to add more hops, use a plastic zip tie instead of a knot.
I am on the fence about this hop spider thingy. Seems like just another thing you have to clean at the end of the day.
After thru hiking the Appalachian trail you learn simpler is better and all the other stuff takes away from what's really important. If you are really bored and want to make something, here's a novel idea: Step 1)make beer! Step2)while you are brewing, read this (and other forums or books) to learn how to improve your technique. Step3)your beer will get better, you'll be more proficient and have more time on your hands. When you find you have more time to RDWHAHB, repeat steps 1, 2, and 3... and always remember the best things in life are not things!

207
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?

208
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?

209
All Grain Brewing / Re: Brewing my first all grain batch. Hefeweizen
« on: July 17, 2012, 07:00:58 AM »
+1 on the rice hulls. and watch the sparge closely. if you maintain  an inch of water above the grain bed should be fine. if it does stick, RDWHAHB and cut a bunch of slits in the top of the grain bed. You can tweak ester production by employing a warm(er) fermentation tem . see http://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135.

210
All Grain Brewing / Re: 1st wheat brew
« on: July 17, 2012, 06:50:43 AM »
I did 10 gallons last weekend. Did a double decoction but probably overkill; a single would've sufficed. Docoction has a couple advantages (IMO). It gives the yeast a good supply of amino acids, and it breaks up the doughy glutinous stuff that contributes to a stuck mash and lenghy lautering. Wheat has about twice the amount of high-molecular weight proteins than barley and the low amounts of low-molecular weight proteins in wheat translates to lower free amino nitrogen in the wort. since  german malts tend to be less modified as NA, an acid/protein rest is essential.
So now that my primary is just about done I was thinking about cold crashing for a couple weeks. Any thoughts?

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