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Messages - SecondRow_Sean

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106
General Homebrew Discussion / Re: Lagering Temp Change
« on: August 14, 2012, 03:45:26 PM »
This section does go into the details of this issue: http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers#Maturation_of_the_beer

When fermentation is completed at the warmer temperature you can cold crash the beer afterwards.

Kai

It took me 20 min of staring at those graphs before coming to the conclusion that you just wrote in one sentence.

107
General Homebrew Discussion / Lagering Temp Change
« on: August 14, 2012, 01:03:13 PM »
I brewed an Oktoberfest this past weekend. It's at about 50* right now, and after a diacetyl rest (if needed), I plan on dropping it down to about 38-40. Can I just set the temp control and be done with it, or do I need to slowly drop the temp 1-2* per day?

108
All Grain Brewing / Re: First All Grain Batch
« on: August 13, 2012, 06:02:49 PM »
Well, I've got a double header scheduled for this weekend. Looks like I'll try batch sparging. Thanks for the heads up.

109
All Grain Brewing / Re: First All Grain Batch
« on: August 12, 2012, 03:36:53 PM »
OG turned out to be 1.061 (Beersmith predicted 1.058).

110
All Grain Brewing / First All Grain Batch
« on: August 11, 2012, 07:47:47 PM »
I brewed my first all grain batch today (5 gallons), how long should fly sparging take?

I'm pretty sure I rushed it; it seemed to be completed with 15 min or so. Is this something that I should worry about?


111
Oktoberfest. I'm making the jump to all-grain for the first time on Saturday. And since I accidentally bought TWO separate kits, looks like it'll be a long day.

112
Ingredients / Re: Post your water report
« on: August 03, 2012, 02:57:27 PM »
This is my report from Prince William County, VA. I'm looking to switch to all grain soon, and was wondering if I could get some feedback on this. The report shows tests conducted over a year period, I'm listing the average values. Thanks!


pH 7.4
Total Dissolved Solids (TDS) Est, ppm 188
Electrical Conductivity, umho/cm 354

ppm
Sodium, Na         32.9
Potassium, K       4.3
Calcium, Ca        22.6
Magnesium, Mg    5.5
Total Hardness, CaCO3         78
Nitrate, NO3-N          1.2
Sulfate, SO4-S     25.3
Chloride, Cl         49.8
Carbonate, CO3 <      1
Bicarbonate, HCO3     54
Total Alkalinity, CaCO3      54
Total Phosphorus, P          0.33
Total Iron, Fe                  BQL

I'll preface this by saying, I am by far no water specialist and am just getting into understanding water. It looks like you have some really workable water. I'm the post before yours and spent some time reading through previous posts and other online water research as well as looking at other reports. (Again, not an expert, just believe I learned something) You should be able to make ALMOST any water you want with salt and acid additions that you want. You can probably dilute that water add the salts that are lacking and get close to Pilsen water. If you haven't already, download Bru'n water, read through it, pick a style you want to brew and start building the water profile for it. I found it, in addition to other research, to be a great way to start understanding water manipulation.

Great, thanks for the tip. I'm def going to dl Bru'n water- looks like a great resource.

113
Ingredients / Re: Post your water report
« on: August 02, 2012, 12:18:55 PM »
This is my report from Prince William County, VA. I'm looking to switch to all grain soon, and was wondering if I could get some feedback on this. The report shows tests conducted over a year period, I'm listing the average values. Thanks!


pH 7.4
Total Dissolved Solids (TDS) Est, ppm 188
Electrical Conductivity, umho/cm 354

ppm
Sodium, Na         32.9
Potassium, K       4.3
Calcium, Ca        22.6
Magnesium, Mg    5.5
Total Hardness, CaCO3         78
Nitrate, NO3-N          1.2
Sulfate, SO4-S     25.3
Chloride, Cl         49.8
Carbonate, CO3 <      1
Bicarbonate, HCO3     54
Total Alkalinity, CaCO3      54
Total Phosphorus, P          0.33
Total Iron, Fe                  BQL

114
Kegging and Bottling / Re: Undercarbed Bottles
« on: July 31, 2012, 09:51:33 AM »
Yeah, I used weight not volume. Unfortunately, I had a brain fart and thought it was too much. Lesson learned. Trust beersmith. I'm gonna try and add some sugar and see if it helps.

115
Kegging and Bottling / Re: Undercarbed Bottles
« on: July 31, 2012, 09:43:53 AM »
Prior to bottling, the beer never got above 65*. I used 70* to calculate the amount of priming sugar. It was bottle conditioning at about 65 and when it wouldn't carb, I put it in a room that brought it to about 70-72*.

So from now on, I should calculate based upon what the highest temp was that the beer reached prior to bottling?

116
Kegging and Bottling / Re: Undercarbed Bottles
« on: July 31, 2012, 06:33:57 AM »
If you're using a priming sugar calculator like that, make sure that the temperature you use to lookup is the highest temperature the beer ever experienced after fermentation. So if a beer fermented at 68, but then warmed up to 75 afterwards, and now it's cold conditioning at 40 - lookup the priming value for 75 degrees because that high temperature will drive out much of the dissolved CO2 and it won't go back when the beer cools.  Not sure if this applies to you.

Hmmm... I thought it was the temp that the beer would be bottle conditioned at.

So, do you think this batch is a dumper or can it be saved?

117
Kegging and Bottling / Re: Undercarbed Bottles
« on: July 31, 2012, 05:56:28 AM »
I'll have to check my brewlog when I get home. I went by Beersmith's recomendation, but then cut some out because I felt it was too much. I probably should have listened.

118
Kegging and Bottling / Undercarbed Bottles
« on: July 30, 2012, 07:05:52 AM »
I bottled an amber ale about three weeks ago and it's pretty undercarbed. (If you remember my other post regarding 12 vs 16oz bottles, it seems bottling is not my strong suit). The bottles were left in a room that's about 70 degrees, so they SHOULD be well carbed by now.

I made a 3.5 gallon batch, and used DME for priming, but I think I under compensated with the amount. Is there a way to fix this? Could I make a another dme/water solution and add a few drops per bottle?

119
Kegging and Bottling / Re: 12/16oz Bottle Taste Difference
« on: July 21, 2012, 04:18:32 AM »
Thanks for the advice. I'm bottling a pale ale next week and I'll try it out.

120
Kegging and Bottling / Re: 12/16oz Bottle Taste Difference
« on: July 20, 2012, 05:30:58 PM »
Maybe that's it. Now that I think about it, I've been filling the 16's first. I wonder if me trying to avoid splashing/oxidizing the beer caused the priming sugar to not be correctly mixed...

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