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Messages - Pi

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211
Yeast and Fermentation / Re: Reusing yeast
« on: October 01, 2012, 05:40:52 AM »
It's easy enough to just harvest the yeast (trub and all) in a gallon ziplock bag and then pitch about half of it, if pitching within 2 weeks of harvest.  That way you can clean the fermenter.  Now, whether the yeast is appropriate for a Kolsch is another question entirely...but it started as a Kolsch yeast, so it should be good to go.
Never thought of using a Ziploc bag. Is it sanitary right out of the box or do you need to rinse?
Pitching onto the entire cake is WAY over pitching. It's better to start off with a small amount of healthy yeast thanhaving allot of tired/half-spent yeasties. Use Mr Malty. If you are going to reuse the carboy, first spray the stopper/airlock area with some sanitizer or Grain alcohol and dump 2/3 or 3/4ths of the slurry out.

212
Ingredients / Re: Pellets or whole for dry hopping?
« on: September 27, 2012, 12:25:42 PM »
Just read the thread in dry hopping below...
Answered allot of my questions!

213
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?

214
All Grain Brewing / Re: SMaSH for my first AG batch
« on: September 11, 2012, 10:17:15 AM »
Just finished this one, went very well.  OG was only off by two points!  copious notes here
Your notes are key here. When fermentation is complete, give it a taste and if there's not enough flavor in the hops, toss some more in and let it go another week or so.

215
All Grain Brewing / Re: step-mashing, and when is it inappropriate?
« on: September 05, 2012, 02:34:37 PM »

[/quote]

It comes back to the malts used as much as anything.  British maltsters make highly modified malts so step mashing isn't a requirement.  I think it comes down to tradition, also.
[/quote]
Briess/American malts are also well modified and dont need a P rest. I have found a single step around 153* is a fine compromise between Beta and Alpha and produces a well rounded wort for most ales

216
All Grain Brewing / Re: step-mashing, and when is it inappropriate?
« on: September 05, 2012, 12:48:01 PM »
Someone on this forum referred me to this BYO article by Dave Green. http://byo.com/stories/techniques/article/indices/9-all-grain-brewing/1529-the-science-of-step-mashing
I've read it 3 or 4 times and i get something out of it every time.
In it Green says "if a malt is undermodified, it will clearly say so in the name." thus, some sort of protein rest is needed to finish degrading the glucans and proteins.
I recently brewed a double decoction Hefe My mash schedule had me rest my first decoction at beta and alpha before gradually raising to a boil for 30 minutes. this left my main mash in like a 60+ minute protein rest.
The beer tasted great but had virtually no head.
Now I only do a P rest if there's alot of low-mod malt (German) in the grist.

217
Kegging and Bottling / Re: how long does dry hopping last?
« on: September 05, 2012, 12:07:33 PM »
BTW: If IPA doesn't move fast with your buddies then  it may be time to get new buddies. ;) OTOH I think I could move 10 gallons of IPA myself in 4-6 weeks.
...And all of us being loyal AHA brewers, I am sure if it came down to good beer going stale, there are plenty of us around to help you out...

218
Kegging and Bottling / Re: How fast do you carbonate?
« on: September 05, 2012, 12:01:54 PM »
I guess what i was wondering is do you lager at serving pressure, or should you condition (sometimes months depending on style) at ambient (ie. airlock)? Or are lagering and conditioning two different animals?

219
Kegging and Bottling / Re: How fast do you carbonate?
« on: September 04, 2012, 06:21:38 PM »
Just keeged a dry stout, a amber lager, and an Oktoberfest. The Oktoberfest and lager have been lagering 3 and 4 weeks respectivly. Now that it is kegged, do you FC now or wait till it's done conditioning (another 2 months at least)?

220
All Grain Brewing / Re: Fly Sparging Question
« on: September 04, 2012, 06:12:06 PM »
Oats will give you body, mouthfeel and a nice head. I did AG Russian Imperial stout today. I had a mash Ph of 5.5, but didnt add the dark malts (chocolate and roasted) till 15 minutes prior to mash out. this gives you color without alot of bitterness associated with dark malts. Nonetheless it lowered the mash Ph .2.

221
All Grain Brewing / Re: Fly Sparging Question
« on: September 04, 2012, 07:00:25 AM »
Astringent maybe? Over sparging and/or high sparge temp can pull tannins out of the grain.

222
All Grain Brewing / Re: Protein rest in RIP
« on: September 04, 2012, 05:43:12 AM »
I was more concerned with head retention.

223
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?

224
Ingredients / Re: Czech versus US Saaz in a Bohemian Pilsner
« on: August 29, 2012, 06:18:16 AM »
What do you think about using the US Saaz for bittering, and the Czech for flavor and aroma?

225
All Grain Brewing / Re: Adding melanodin malt
« on: August 22, 2012, 01:14:19 PM »
So how much % in the grist do you use?

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