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Messages - Pi

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31
Kegging and Bottling / Fining/cold crash question
« on: May 05, 2014, 06:28:40 AM »
Got a pale ale i want to fine. Should I cold crash before or after i fine with gelatin?

32
All Things Food / Re: Spent grain energy bars
« on: May 01, 2014, 09:45:06 AM »
Just saw this. Other than the novelty of eating spent grain is there any nutritional value? Just curious.

33
All Things Food / Grapefruit soda recipe
« on: May 01, 2014, 09:31:35 AM »
Dont know if i'm in the right category, but does anyone know a good recipe? i'll probably FC, just dont know if there's an extract like the root beer or if i can just carbonate the juice.

34
Equipment and Software / Re: GIve Up on ProMash??
« on: May 01, 2014, 09:28:16 AM »
I guess i am talking about the graph, cant manipulate the decoction steps

35
Equipment and Software / Re: Promash question regarding batch size
« on: May 01, 2014, 08:01:13 AM »
Thanks guys,
I did a couple test recipes and concluded the same. I made another observation: brewing is alot like training a dog to behave- when it's not doing what you expect it to do, it's probably something YOU'RE doing wrong!

36
Equipment and Software / Re: GIve Up on ProMash??
« on: May 01, 2014, 06:56:03 AM »
I have been very satisfied with Promash. And as stated earlier, it's only a tool. I am always tweaking things, and it did take some time to get some of the defaults (efficiency, thermal mass, grain abrorption etc) dialed in.
There are 2 things i would like to see: if they could provide database update(s) for grain and hops; and maybe enhance the decoction dialog box to do multiple decoctions like Kai's (see http://braukaiser.com/wiki/index.php/Decoction_Mashing#Hochkurz_Double_Decoction)

37
Equipment and Software / Promash question regarding batch size
« on: May 01, 2014, 05:48:08 AM »
Are they say the batch size is what ends up in the fermenter or what is left in the kettle? I was wondering if it is using the default water usage data/mash schedule.

38
Yeast and Fermentation / Making a starter using sweet wort
« on: April 30, 2014, 07:45:01 AM »
Im brewing a pale ale (AG) today and wanted to use some of the sweet wort for a starter for big brew this weekend. Should i boil these runnings first?

39
Yeast and Fermentation / Repitching question
« on: April 22, 2014, 10:20:33 AM »
Just did an oyster stout using White labs london ale yeast. think I could use the yeast again for something like a pale ale or ESB? will the oatstout oysters carry over?

40
Ingredients / oyster stout question
« on: April 21, 2014, 06:12:34 AM »
In Zymurgy's March/April issue J. Wilson's Pearl Juice Oyster Oatmeal stout. I brewed following his recipe adding 6 whole oysters and 6 shucked in the last 20 minutes of the boil. I treated 5 gallons of mash water with 1tbs. five star PhAdjust for a mash Ph of 5.6. I added 1tsp gypsum to the 90 minute boil.
3 Tubes of WLP13 London ale in 1.063 wort, I got nice fermentation going at steady 68 degrees, but a little surprised there's not much kraeusen given the 2lbs flaked oats in the grist (not to mention the 2 drops fermcap in the boil). Do you think with the shells, the salt from the oyster liquor, and the added gypsum there's too much calcium? Not worrying here, just expected a little more blowoff. This is also first time trying this strain of yeast.

41
Yeast and Fermentation / Re: Is my starter too old?
« on: April 18, 2014, 07:49:03 AM »
I made a 1.5l london ale starter about 3.5 weeks ago. After it settled down i put it in the fridge. I was planning on brewing tomorrow. Should I Make another starter, start over, or just decant and pitch?

wouldn't hurt to make another starter. what are you brewing?
Oyster stout. I think i might just make another starter.

42
Yeast and Fermentation / Is my starter too old?
« on: April 18, 2014, 07:43:43 AM »
I made a 1.5l london ale starter about 3.5 weeks ago. After it settled down i put it in the fridge. I was planning on brewing tomorrow. Should I Make another starter, start over, or just decant and pitch?

43
Yeast and Fermentation / DR after ferment complete?
« on: March 29, 2014, 08:50:17 AM »
I have an american lager that fermented at ~54 for 2 weeks. Obviously no visible fermentation going on, but was wondering if i can get any benefit from a 65* diacetyl for a few days?

44
Yeast and Fermentation / Re: Wyeast 2565 Kolsch
« on: January 13, 2014, 08:26:43 AM »
White Labs WLP029, my favorite for Kolsch. Using it in an Alt right now. If you can cool your wort to around 62*(Ice bath?) when you pitch, then let it warm up to 68*. fermentation is done in like 3 or 4 days. a very clean strain IMO.

45
Yeast and Fermentation / Re: Secondary options
« on: January 13, 2014, 08:06:29 AM »

Some guys wait until fermentation is completely over.  My guess is that the timing there doesn't matter much.
Having a little fermenting going on helps carry away oxygen trapped in the hops (yes, there's o2 even in pellets). too much fermentation carries away flavor/aroma defeating the purpose of dry hopping. i put my hops in the primaryfor a week or so and rack to another carboy for a day or so if I'm kegging, so I dont suck any hops up the dip tube.

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