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Messages - Pi

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226
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?

227
Beer Recipes / anyone have a Cider Recipe?
« on: April 28, 2012, 02:14:15 PM »
My LHBS dont carry the kits anymore.

228
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?

229
Kegging and Bottling / Re: Head retention
« on: April 28, 2012, 01:31:01 PM »
I have been adding Fermcap to my fermenter and it works great. But I still get excellent head retention. How come the stuff works in the fermentor but not in the glass? Where does it go?

230
Kegging and Bottling / Re: Nitro bottling
« on: April 28, 2012, 01:17:57 PM »
allot of bars use a nitro/CO2 mix. Can you force carb using this to get that creamy head (on draught)? Or do you force with CO2 and use the mix just for serving? I dont know anything about it!

231
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?

232
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.
http://software.druidhillroad.com/software.druidhillroad.com/Brew_Buddy.html

233
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?

234
Well, it's 11:00. I'm gonna HAHB. These posts give me some clarity. I'm going to pitch my swollen pack onto 3 Liters 1.048 at 68-70*, let it ferment a couple days and brew on sunday. Thanks for the advice.
" give a homebrewer a starter, he brews for a day- show him how to make one, he brewes for a lifetime!".

235
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. 

236
Yeast and Fermentation / Re: DR for 2035
« on: January 26, 2012, 01:26:47 PM »
Thanks. BTW, Silverton is a cool town with VERY cool people. Stopped there when I thru hiked the Colorado trail. Durango's nice too.

237
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.

238
General Homebrew Discussion / Re: Pressurized Fermentation in a Cornie
« on: January 25, 2012, 08:25:55 AM »
Oscar, the cake will settle in the bottom and I'll rack out and let some of the yeast transfer too.  If this goes reasonably well I'll probably cut the dip tube off so I'm not transferring yeast cake next time.
I have had problems serving (cornie) keg conditioned beers.
The pin lock gets yeast in it and the beer pours slow and foamy. You might try tilting the keg away from the dip tube next time you rouse so the cake settles away from the dip tube.

239
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)?

240
All Grain Brewing / Re: What happened?
« on: January 25, 2012, 07:21:23 AM »
Extract efficiency can vary between different maltsters, even different batches of malt. I am doing a series of pale ales using the same grain bill, just changing the hops. Trying to experiment with different hops. I did 3 batches using Briess 2 row and some crystal 40 (to be clear I crush my own) and the came to within +or- .05 plato. Last weekend though, I did the exact same grain bill (Briess) but got my grain from a different supplier, and got 2 points greater efficiency. I just added some topping water.

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