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Messages - Pi

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241
All Grain Brewing / Re: Question about decoction mashing
« on: August 06, 2012, 08:03:05 AM »
Update
Everything went fairly smooth today.  First, hit my first rest a little high 136 instead of 132.  After I added the decoction back to the main mash I was a little low 146 instead of 152 so I pulled out a thin mash (2 qt) and boiled it and then added it back to get it up to 153.  Next, pulled a thin part of mash and boiled added to the main mash and got 167.  Hit my target OG 1048, the color looked great, and it smelled wonderful.  Thanks for all the help!

Dan
How long was your protien rest? What's your water like?

242
All Grain Brewing / Re: Whirlpooling question
« on: August 02, 2012, 09:12:42 AM »
You will actually get a better cold break in the kettle if you get to pitching temps there.  If you set up your recirc return so it generates a whirlpool, you can get the best of both worlds for the most part.
So, Recirculate down to pitching temp then pump to fermenter yes?

243
Equipment and Software / Re: Stir plate wont mix a 5l. flask
« on: August 02, 2012, 07:31:15 AM »
I have one from stirstarters and to use it with a 5L flask I have to prop up the flask so the bar is on the side and not the center, because of the hump in the middle of the flask. I just use the stir bar that came with it.
Anyone tried this with a carboy?

244
All Grain Brewing / Whirlpooling question
« on: August 02, 2012, 07:22:32 AM »
I use a blichmann hopblocker in my BK. It is fairly effective at straining hops/trub out as it pumps to my fermenter. my only complaint is i still lose some wort in the process.
I was wondering if whirl-pooling might work better. Trouble is the hop blocker creates too much turbulance in the kettle.
I was thinking about removing the hop blocker and giving the wort a gentle stir before pumping through the (CF) chiller. Then I thought, what if I recirculate the wort through the chiller and back into the kettle till pitching temp is hit, then transfer. It will probably take longer to cool, but adding cooled wort back to hot wort mess up the cold break? Would it be better to stir, wait to settle then pump/chill, or recirculate with out chill water?

245
All Grain Brewing / Re: Decocting a Pils
« on: July 24, 2012, 04:55:16 AM »
You will get many opinions on this, so here is mine.

The Hochkurz profile is what I use. Do I need it? Don't know but we like the beers we make doing this, and are hesitant to change the procedure.

Kai has an excellent write up that I learned the steps from.
http://braukaiser.com/wiki/index.php?title=Decoction_Mashing#Hochkurz_Double_Decoction
In this article Kai gives a simple formula for estimating decoction volume but does not give units.

246
Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 01:32:11 PM »
The more I learn, the dumber I feel. Thanks you guys!

247
Equipment and Software / Re: Stir plate wont mix a 5l. flask
« on: July 23, 2012, 01:20:18 PM »
I just got a stirstarter and this thing ROCKS. I can get a nice vortex using a 1" bar, but the larger bar wont work very well.
+1 to stirstarters.com

248
Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 12:57:56 PM »
Thought I'd chime in and say that I have tried 100% wheat, and its one of my best drinkers. I used 100% red wheat, and Kellerweiss that I cultured from the bottle. I do BIAB so I didn't need the rice hulls. The taste is a little different than with a portion of barley (at least in mine) in the sense that the beer is much richer. I'm not sure why, but process wise I seem to get slightly less (from normal 75% down to 70%) efficiency with this brew. But, I don't know if that is common with large wheat bills or just my own quirk. I really love the rich taste of the beer though. Definitely try it if you like.
I thought there was not enough enzymes in wheat to get conversion. which is why you add some barley, a handful of 6-row even, not so much for flavor but for diastatic power. did it attenuate well? What was your OG-FG/ABV?

249
All Grain Brewing / Re: Decocting a Pils
« on: July 23, 2012, 12:31:10 PM »
I cover decoctions on pp. 37-43, including several popular mash schedules on pp. 41-42.  I normally do a hochkurz decoction for my pilsners.
What book is he referring to?
How important is the sacc. rest in the decoction? I thought the grain bill of a pils had enough enzymes so why not go straight to boiling?

250
All Grain Brewing / Re: Does it matter?
« on: July 23, 2012, 12:10:10 PM »
I was wondering if you are adding grain to hot water (or hot water to grain) will the all that hot water initially coming in contact with a small amount of grain be denatured? or is the amount trivial?

251
Ingredients / Re: Special B in a Rauchbier?
« on: July 19, 2012, 12:03:08 PM »
Dont get too crazy with the smoked malt as it can be pretty strong like 7-10%. The Spec. B will add a sweet smokiness to the finish as well but might not be approptiate for style. probably a 2 step mash as you'll want to get good conversion on this one.

252
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.

253
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?

254
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.

255
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?

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