Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Pi

Pages: 1 ... 15 16 [17] 18 19 ... 25
241
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?

242
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!".

243
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. 

244
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.

245
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.

246
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.

247
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)?

248
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.

249
All Grain Brewing / Re: Decoction Trouble
« on: January 25, 2012, 06:50:58 AM »
I believe the mash out decoction is the one of the least value. Kristan England has a nice double decotion for his helles.
http://forum.northernbrewer.com/viewtopic.php?f=5&t=76598&start=30
The dickmaisch decoction is the one to use if you only want to do one.
+1 on this, with a shorter protein rest. and use soft water especially if you're doing a Czech Pils. If you are coming up light on your rest temps, pull a little more next time. I usually fall short a couple degrees and apply direct heat (RIMS), but you just need to have some boiling water at the ready. IMO, decoction is well worth the time and effort akin to fly fishing versus "bait n wait".

250
Yeast and Fermentation / Yeast harvesting
« on: January 23, 2012, 07:41:00 AM »
What I've been doing is swirling the yeast cake with about an inch or so of the beer sitting on top in the carboy. then pour about .75l. into an Erlenmeyer flask. when I'm ready to make a starter i pour off the beer and put fresh wort on the cake. I've read about washing the yeast in distilled water. So which part am I supposed to use, the cake or the beer?

251
Yeast and Fermentation / Re: Starter tastes sour
« on: January 23, 2012, 07:30:01 AM »
A good plan right up until I dumped the starter in the crapper (the sink was full) and down went the stir bar.

Pure genius.
Your stir bar is probably sitting in the sink trap. if your drain is PVC, you could tape a magnet ti some wire and try and fish it out or just take the trap apart.

252
Ingredients / does 6 row need a pritein rest?
« on: January 22, 2012, 06:43:48 PM »
67% in the grist along with some flaked maize and some carahell 10l.

253
Beer Recipes / Re: Genesee Cream Ale Clone
« on: January 18, 2012, 09:45:31 AM »
The issue I have had with ale yeast in cream ales is that it wasn't ready as quickly.  Everything fermented and ready for bottling but there was a smell (my notes are not as complete I would like from these beers but I remember corn).  After a month of resting it was all gone and tasted great.
To follow up, I used the 2035 American Lager with a healthy starter and it turned out great. I brewed this for someone doing an open house for their business, it was a HUGE success. I nowhave folks wanting me to brew for them now. I had similar results as the post above describes but was under the gun to get it done. I still have some i am keeping cold and see how it is after lagering a month.
This recipe is a definite keeper and will do it again soon. Thanks to all who helped me on this.

254
Ingredients / Anyone use Palisade hops?
« on: January 18, 2012, 08:25:58 AM »
I have been experimenting with some of the newer hybrid hops lately, breaking away from the more traditional. Doing the same mash; just using a different hop. last batch was using Simcoe. turned out pretty good, though I am not a super hop head, just trying new ones out. My current batch used 2 oz. Palisade (1.5 in the boil,.5 dry). seems kinda funky. 44 IBUs but really bitter, like grapefruit. Dont know if it's just my bad taste for hops or is this one actually raunchy.
Next one is gonna be Citra. I'm just not sure How much to dry hop. Should I throttle back on the IBUs?  What do you think?. ???

255
Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 12:28:23 PM »
Awsome malt IMO!  I've used it several times with very good results. First time I gave it a 15 minute protein rest; last couple times I mashed in at 122* and gradually raised to beta. this gives a nice lacey head to the bottom of the glass. Dont be afraid to lager 4-6 weeks. Depending on your water hardness you might consider diluting with distilled.

Pages: 1 ... 15 16 [17] 18 19 ... 25