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 2 3 [4] 5 6 ... 28
46
Yeast and Fermentation / Re: building a large starter
« on: September 23, 2015, 05:27:43 PM »
The better question is why do you believe that you need a 5L starter?   Are you making a large batch of beer?
Cuz Mr Malty said so. 5.6 Gallons of 1.052 recommends 5l using a stir plate/1 vial. Last  Lager i did suffered i think because I under pitched.
First time a lesson, second time's a fool.

47
Yeast and Fermentation / building a large starter
« on: September 23, 2015, 08:00:21 AM »
Got a vial of WLP830 and i am making a 5l starter for a Vienna brewing this sunday. I want to make another 5l starter for a similar batch i'm doing a couple days later, but was wondering what the best way to grow. Should i decant the first starter and dump another 5l of wort on that cake then split that between the 2 batches, or pinch a little cake from the first starter and start anew?

48
I'm a big fan of ProMash, and have been using it for many years. the other day i tried opening a help file and got an error message that help is not supported. https://support.microsoft.com/en-us/kb/917607
Does anyone have a fix for this?

49
All Grain Brewing / Re: thermal mass for Gott 10gallon?
« on: September 21, 2015, 04:21:33 PM »
Gotten spoiled with my RIMS. How on earth did a mortal brewer survive sans-PID???

50
All Grain Brewing / Re: Mash Temp & Time
« on: September 21, 2015, 04:18:28 PM »
This simple schedule works great for 90% of beer styles. 
What are some of the 10% examples you would consider violating this?

51
All Grain Brewing / thermal mass for Gott 10gallon?
« on: September 21, 2015, 04:12:57 PM »
what's a good number to use? I'm doing for the first time in a cooler. Using ProMash. Will .05 get me in the ballpark?

52
Yeast and Fermentation / BSG Fermax- How much and when?
« on: September 07, 2015, 08:47:01 AM »
Never used this stuff. Is the dosing really 1-1.5 teaspoons/gallon? when should i add?

53
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 10:22:06 AM »
"I see!", said the blind homebrewer.

54
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 08:56:09 AM »
So if I use Bruin water as a guide, I should assume the historic brewing profiles on the water adjustment tab is the water in that region BEFORE the brewer has made any adjustments?

55
Ingredients / Re: Best way to reduce Ph
« on: July 20, 2015, 08:44:22 AM »
Is this a newer technique? Do/did Koln brewers add saurmalt to their Kolsch? According to Bruin water's adjustment summary, their water is way alkaline and needs the pH lowered. Unless i am interpreting wrong.

56
Ingredients / Re: Need help with water adjustment
« on: July 20, 2015, 08:34:59 AM »
Ok, I have been playing around with the spreadsheet all weekend. i am starting to understand the relationship of different mineral additions/subtractions but i dont feel comfortable adjusting my water. Example, when i adjust my water to mimic the water in, Koln Bruin water says my water is way too alkaline. An when i add Lactic acid it throws my water. I'm confused. If German purity laws prohibit any water additions how do they lower the pH to acceptable levels? What am I missing?

57
Ingredients / Need help with water adjustment
« on: July 16, 2015, 12:09:53 PM »
Every year for the past several I like to do an AG Oktoberfest. and every year i seem to fall short on malt character.Although last year i think i got pretty close. This go around I would like to experiment with perhaps tweaking my water. I have obtained a water report from Ward:
pH 7.7
Na 2
K 2
Ca 48
Mg 2
Total Hardness CaCO3 128
SO4 2
Cl 2
Biarbonate 138
Total Alkalinity, CaCO3 113

Using Promash to calculate CaCO3 hardness, calcium went up slightly to 51.2, Bicarbs to 135, and pH calculated to 8.3. Does this sound correct?
And to do an Oktoberfest (actually shooting for a Festbier) wanted to adjust to Munich-type water. So I'm adjusting 6gal. mash water by adding:
.6grams Epsom salt
.6grams baking soda and
1.8grams CaCl2
Slightly less amounts to the sparge water.
So, a couple straightforward questions:
1) am I using the correct values in Promash for my water?
2) Is my target water (Munich) appropriate for the style and
3) Given the results from Ward, do you have any suggestions and/or should I even be tinkering with adding salts?

58
Equipment and Software / Re: Promash Status
« on: July 08, 2015, 10:52:32 AM »
I would like to see an updated BJCP Style guidelines (*.bism).I want to brew a Festbier BJCP 4b, but it is still using outdated guidelines. Anyone have a fix for this?

59
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 19, 2015, 08:32:30 AM »
I already added (just 3 drops of 5 Star Defoamer 10) to my boil, which worked fine, but now when i aerated in the carboy its foaming back up. I would think that if it stays on top of the wort in the BK it would NOT transfer to the fermenter since i never draw that far down.

60
Yeast and Fermentation / Anti foam and dry yeast
« on: June 19, 2015, 07:20:22 AM »
After aerating theres alot of foam on top in the carboy. If i use a couple drops of fermcap, and then pitch dry yeast on top will it effect the yeast?

Pages: 1 2 3 [4] 5 6 ... 28