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Messages - Pi

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316
Yeast and Fermentation / Re: Low attenuation please help
« on: August 13, 2011, 02:31:01 PM »
WHOAA!!!
Went back last night and played with my ProMash SW. i found out that ProMash does this correction for you! Just looked at Sean's spreadsheet and that explains things. Since then i have been going back correcting my FG and everything works out on the money. I feel like such an idiot. here i was thinking i need to add more grain to get the alcohol i was looking for. Meantime I'm having a homebrew (That's already bumped up). Thanks to all for helping me out.

317
Yeast and Fermentation / Re: Low attenuation please help
« on: August 12, 2011, 01:39:48 PM »
Are you measuring with a refractometer?  If so, are you using a correction for the alcohol?
Not sure I know what you mean Denny. Take readings ending sparge; start/end of boiling; andSG from the fermenter. Pro Mash is measuring/calculating what I am giving from those readings. Am I missing something? Thanks.

Taking your 11.6 start and 5.9 finish refractometer readings and applying the alcohol correction (via Sean's spreadsheet) says that you got FG 1.010 which is about what you'd expect.
I think that's it! Where can i find Seans spreadsheet?

318
Yeast and Fermentation / Re: Low attenuation please help
« on: August 12, 2011, 11:52:28 AM »
I know you did a decoction but is there any chance you might have heated too much grain or done something else to have damaged the enzymes to prevent further fermentation?


Usually I pull about1/3-1/2 the main mash (8 to 10l.) to go from beta to alpha to knock out rests. these amounts bring me to just below my target temp., which I gradually raise to my setpoint. I am using a RIMS btw so I'm pretty sure I'm getting accurate temp. readings (taking from just past the heater {thermocouple to PID} and middle of mash tun). Just thought of something: do you think the flow rate thru the grain bed has any+ or - effect? Getting similar attenuation from step/multi step mashes as well.  

319
Yeast and Fermentation / Re: Low attenuation please help
« on: August 12, 2011, 11:36:52 AM »
Are you measuring with a refractometer?  If so, are you using a correction for the alcohol?
Not sure I know what you mean Denny. Take readings ending sparge; start/end of boiling; andSG from the fermenter. Pro Mash is measuring/calculating what I am giving from those readings. Am I missing something? Thanks.

320
Yeast and Fermentation / Low attenuation please help
« on: August 11, 2011, 01:50:58 PM »
I cant seem to figure it out. Tried using spring water, bottled water; extract brewing; well aireated/oxygenated wort; adherence to recomended pitching rates and fermentation temps, but still getting roughly 50%ADF when i should be getting 75. I did two seperate Identical batches using the Pilsner Urquell clone recipe discussed in Zymurgy (July/August 2011) Double decoction vs triple, OG 11.6P. After racking to secondary i'm getting like 5.9P. In past experience, after a 4 week lager, I'm lucky if I get anything lower than 5.5P. What gives?

322
Going Pro / Re: Do I got what it takes?
« on: August 11, 2011, 01:18:22 PM »
Well, I started poking around and got jolted back to reality. I encourage reading http://www.soundbrew.com/small.html before quitting one's day job.

323
Going Pro / Do I got what it takes?
« on: August 11, 2011, 12:21:04 PM »
First, let me say thank you to whoever started this category! I have been kicking the idea around for some time. Part of my homebrewing "hobby" is to figure out how to do it and maybe eak out a small profit. I have run a small cabling business here in Maryland for 11 years, but would like to do more with the brewing arts. Before I go putting $$ down I dont know if I know enough about commercial brewing. I would like to brew for a couple local pubs. Was thinking maybe a 3bbl. If I brew at their location, is it easier to use their liquor licsense? What about selling at farm stands?

324
Equipment and Software / Re: Wort chiller ideas?
« on: July 26, 2011, 05:27:52 AM »
I have a RIMS system and could pump ice water from my HLT thru the chiller. What kind of chill temp are you getting?

325
Ingredients / Anybody use Fermcap-S?
« on: July 25, 2011, 12:13:31 PM »
It's supposed to reduce blowoff without effecting head retention. Your thoughts.

326
Equipment and Software / Oxygenerator
« on: July 25, 2011, 12:07:11 PM »
I am curently using an air stone. Got any ideas how i can put it inline with my chiller?

327
Equipment and Software / Wort chiller ideas?
« on: July 25, 2011, 11:21:08 AM »
Just brewed a Pils this weekend. I ran my chill water through an imersion chiller sitting in a cooler of ice water, then through my counterflow. Cant seem to get much below 68f.
Now I just had a new air conditioner put in my house and had them save the old AC supply line (about 25' of looks like 5/8" copper tubing. I was wondering if anyone has had any experience building a counterflow wort chiller using ethyl-glycol. maybe like using one of those wine chillers you see at the liquor stores. What do you think???

328
Kegging and Bottling / Re: Counterpressure filling too much foam
« on: April 20, 2011, 07:51:11 AM »
Problem is if I try to bottle at, say 10 or 15psi, when you remove the filler it's like opening a shook-up bottle of champagne...

329
Kegging and Bottling / Counterpressure filling too much foam
« on: April 20, 2011, 07:37:42 AM »
I have 2 corneys of wheat ready to be bottled. I force carbonated them to 20 PSI at31 degrees F. when i try to fill it seems like alot of foam. I bled down the keg an am trying to fill at a minimum amount of pressure but still getting a good amount of foam. And when I unstop the filler off I get foam everywhere and the bottles are only two thirds full. The last 2 batches filled ok but came out nearly flat. What gives?

330
When I decoct I always get better results both in efficiency and mouthfeel/maltyness. I'm getting ready to do a Maibock and someone suggested doing a single decoction after the alpha conversion to get up to mashout. So dough in at131 for 20 min.; 30 min. at 148; 30 min. at 153, then decoct the thin part and return to mash/raise to 170.
Any suggestions?

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