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Messages - Pi

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316
Yeast and Fermentation / Re: Cold crashing a Schwartz
« on: December 16, 2011, 09:08:57 AM »
At 44F, you are fermenting almost 50% slower than at 52F.  For every 18 degrees, reaction rates double.  A beer that required 2 weeks to ferment at 52F would likely take 3 weeks at 44F, maybe even 4 if a large percentage of the yeast were lulled to sleep.  A gravity reading is your best friend right now.  Taste it too, and see if you should do a diacetyl rest before crashing. 
HMMM, I racked today at 32* and there is a funky sort of off flavor/smell. almost like rotten vegetables, maybe cooked corn? wondering what i did wrong. Infection perhaps? is it too late for  a DR?

317
Equipment and Software / Re: PH meter
« on: December 09, 2011, 06:38:14 AM »

The probe went bad on my old meter and it costs 70 bucks to replace, no thanks, and honestly, I don't know why a homebrewer would need a meter to read two decimal (.01) accuracy.
How'd you know the probe went bad?

318
All Grain Brewing / Re: Mash thickness using a RIMS
« on: December 09, 2011, 05:53:52 AM »


if your RIMS essentially boils the wort and dumps it into the mash tun, then you're denaturing the enzymes...
Thermocouple is just out of the heating unit (An electric water heater element in  a 14"X1 1/2" Copper pipe) and never overshoots rest temp. And, as a saftey, the heater will only heat if the pump is running. So no worries there. I average 81% effeciency, but sometimes I get like 86-88%. Guess i should review my notes. I thought the flux had more to do with grain types.

319
Equipment and Software / PH meter
« on: December 08, 2011, 06:14:02 AM »
Can anyone recomend a decent PH meter for the homebrewer? I've seen them for around 100 bucks. Would make a nice xmas present.

320
Yeast and Fermentation / Cold crashing a Schwartz
« on: December 08, 2011, 06:01:56 AM »
It's been at 44* F for2 weeks and i thinkit's done. I started dropping the temp 2 degrees per day (at 38 now). Can i just take it straight down to 28-30 and hold it there for a couple weeks? What are the benefits? I dont want to rush things, but is there much difference?

321
All Grain Brewing / Re: Mash thickness using a RIMS
« on: December 08, 2011, 05:46:21 AM »
 Thanks for putting this to "rest". Did a little reading last night and from what I can tell, mash thickness has little effect; and I should be more attentive to temperature and rest lenghts.

322
All Grain Brewing / Mash thickness using a RIMS
« on: December 07, 2011, 03:00:48 PM »
Apologies if I am in the wrong group for this thread ???
I have about 6L deadspace to account for all wort on the "other side" of the false bottom. About 1L is in the pipes etc. So since I am recirculating my liquor, do I have much say in the matter when it comes down to enzyme activity in my mash?
Forming a recipe, if guidlines tell me to shoot for a thickness of 1 qt/lb/gal., for 10lbs. grain I would do 10 qts+my deadspace (about 6L.) so 16L. right? But if my liquor is recirculating, just where are the enzymes at, grain or liquor, or both?

323
Yeast and Fermentation / Re: Re-using Yeast for Starters
« on: December 07, 2011, 07:59:20 AM »
On Sunday I racked a stout using Wyeast 1084. I had a yeast cake with about 1/4" of beer on top. I swirled the carboy around to mix with the beer and to loosen up the cake and then poured it into a 12oz. bottle. MrMalty says use 3.8oz. in my Scotch Export. Should i be mixing as stated, or should i harvest only cake? What role does O2 play at this point?
Also, when You talk about washing the yeast, could you elaborate how this is done? I mean, is it simply a matter of mixing with clean water; settle out and rack off the liquid in suspension?

324
Ingredients / Re: Protein rest for Golden Promise?
« on: December 05, 2011, 03:16:48 PM »
One thing I would suggest for a Pilsner: use Pilsner malt  :)

THIS^^^^
Yup, agree. Someone gave me 10lbs. of golden promise, so I need to find something to make with it. Got any ideas?

325
Equipment and Software / Re: CFWC upgrade in the works.
« on: December 05, 2011, 03:12:43 PM »
Makes sense. Right now the chill water input is on the sam end as the hot wort input. Do you think switching chill input to the output end of the wort would make any difference?

326
Equipment and Software / CFWC upgrade in the works.
« on: December 05, 2011, 07:09:25 AM »
I am using 3/8" copper tubing, but was thinking about going to 3/4". I would obviosly need to use a bigger diameter hose and reduce to be able to hook up to my hose bib. How much of a difference whould I see? Can I chill using less water; would it go faster?

327
Ingredients / Protein rest for Golden Promise?
« on: December 05, 2011, 06:55:05 AM »
Yes? No? Doing a pils.

328
All Grain Brewing / Re: Oatmeal Stout mouthfeel
« on: December 05, 2011, 06:43:29 AM »
Since I am using a RIMS, i dough in a couple degerss lower (Celsius) and come up to rest. Reading this thread raises a couple questions i have:
Since strike water is usually pretty close to mashout temperature is there some denaturing going on when I dough in/mixing?
And, if you rest at a higher temp. for a long period will you get less body? I am always curious when i look at other recipies how much mash times/temps vary with the same style.Can anyone recommend some reading that helps "demystify" mashing?

329
Equipment and Software / Re: Whirlpooling question
« on: November 30, 2011, 10:46:22 AM »
Getting cold break in your fermenter is no big deal.  There's even evidence it can act as a yeast nutrient.  I don't know of any commercial breweries that worry about it.
Yeah, I was reading a trhead the other day saying the same thing. And to be truthful, I dont have a problem with how my brews are turning out so I wont fix what aint broke. Thanks again Denny.

330
Equipment and Software / Whirlpooling question
« on: November 30, 2011, 08:18:36 AM »
Right now I use a Blichman Hopblocker in the BK. After my boil I let the hot break settle for about 30 minutes then the wort is pumped thru a cfc on its way to the fermenter. Problem is I get all the cold break in my fermenter. I was thinking about recirculating the wort by pumping thru the cfc back into the kettle to create a whirlpool; keep recirculating thru the cfc till I am at (or close to) pitching temp. Then do my transfer. What do tou think?

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