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Messages - greatplainsbrewer

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1
Equipment and Software / Re: Add a secondary regulator
« on: June 29, 2016, 04:58:57 PM »
Thanks Martin

2
Equipment and Software / Add a secondary regulator
« on: June 29, 2016, 12:02:16 PM »
Planning the plumbing on my next keezer.  I currently have a three port manifold with a threaded plug in the end.  Would adding a secondary regulator be as easy as replacing the plug with a nipple and threading the secondary to it?  I'd like to be able to run a lower pressure off the secondary regulator.

Thanks

3
Extract/Partial Mash Brewing / Re: Brew Kettle Size
« on: June 10, 2016, 08:17:41 AM »
I might be against the grain on this but if I could go back and do it over again I'd buy bigger.  I use a 10 gallon megapot and target 6 gallons at the end of the boil.  I lose between 2 and 3 qts when I rack to my carboy and plan on losing another qt or so when I rack to a keg.  The problem I run into is that this particular pot is rather wide and I have a boil off rate over 1.7 gal/hr.  So on a 90 minute boil I have to start with over 8 gallons which puts the level of the wort at a little more than 2 inches below the top of pot.  This makes boilovers likely.

Having said that I suspect that the newer dimensions (taller, narrower) might reduce that boil off rate. YMMV

4
All Grain Brewing / Re: Berliner Wiesse
« on: May 28, 2016, 09:49:51 AM »
Thanks for the responses.  Racked it to a secondary carbon. pH is only at 3.8 on a freshly calibrated meter.  Next time I go to the big town (Omaha) I'll pick up a few commercials and add the dregs.  Not out much at this point

5
All Grain Brewing / Re: Berliner Wiesse
« on: May 24, 2016, 06:50:03 AM »
OK thanks for the replies.  This is new territory for me but my thought was that if I screw this up its a fairly low cost batch.  At this point I'm leaning toward taking a gravity sample and if it is at a final gravity (1.008 ish) I'll go ahead and bottle condition it and see if it develops a little more sour character during the summer.

6
All Grain Brewing / Berliner Wiesse
« on: May 23, 2016, 07:29:18 AM »
First time attempted sour.  I have a Berliner Weisse going.  It was brewed March 28 from Stan Hieronymus's recipe in "Brewing with Wheat."  It was 50/50 pils and wheat malt with about 2.5 IBU's of Hersbrucker.  I pitched one package of 1007 and one of 5335.  It seemed to ferment (68 F) normally but took a while to clear.  No problem, just took longer than my usual ales and lagers to drop clear.  As it began to drop clear it has now formed what I assume to be a pellicle and now looks to be 'fermenting' again with what I assume is the lactic bacteria.  Is this normal- I had hoped to turn this around fairly quickly?

My thought is that the package of 5335 with no lactic starter was not enough bacteria.

Looking for ideas, thanks in advance

7
Beer Recipes / Re: Looking for help with my first pale ale
« on: March 07, 2016, 05:45:00 AM »
To keep the bitterness in check maybe start with a FWH and add the rest of the hops with fewer than 20 minutes left in the boil.  You could even play around with a hop stand.

8
Yeast and Fermentation / Re: Lager yeast
« on: November 30, 2015, 06:46:39 AM »
The standard answer is going to be a California Common yeast- Wyeast 2112

Even that one should be fermented in the low 60's F.

Might have better luck using a clean ale yeast- US05/1056/001

9
General Homebrew Discussion / Malt by the ounce
« on: November 21, 2015, 08:08:40 AM »
I'm sure this has probably been addressed but my search skills are failing me.  Several online retailers used to allow you to custom build a grain bill- purchase grains by the ounce or pound.  In the past I've used Brewmasters Warehouse (out of business I believe) and Austin Homebrew.  Pretty good selection and the ability to custom build a grain bill.  Austin Homebrew has gone to 4 ounce increments.  I realize this is petty on my part but are there any retailers that still do the custom grain bills?

Thanks in advance

PS- "local" homebrew shop is 3+ hours driving time.

10
General Homebrew Discussion / Re: Competing in the Heartland and Research
« on: October 10, 2015, 04:11:49 AM »
Thanks for coming.  It was well-run and enjoyable.  Great experience for me personally as I got paired with Michael Wilcox- received an education in Oktoberfest.

11
All Grain Brewing / Infection
« on: October 08, 2015, 03:45:16 AM »
Ok, the background information.  2 weeks ago I brewed a sweet stout.  It was based off Gordon Strong's recipe and I've done it before with great results.  Pretty standard brew day- I did cold steep the dark grains.  I had a 1 1/2 liter stirplate starter (002) built.  Now I had previously planned to brew the weekend before so that starter had been sitting in the fridge for about a week.  I brewed as usual and pitched the yeast.  Checked on it the next day- no signs of fermentation.  I waited another day- no signs of fermentation.  I pitched my yeast bank (I always oversize my starters by 1/2 liter and save it in a pint jar) 002 on the third day.  Slow signs of fermentation ensued so I left it alone for 1 1/2 weeks.  Took a gravity sample yesterday before racking as I was concerned about an incomplete fermentation.  1.022 and a strong taste of acetic acid.

So I'll dump the batch but I want to make sure that nothing survives in that glass carboy.  The plan is to clean the carboy as usual and then fill it with chlorine bleach solution for a day, clean it again, and sanitize as usual (StarSan or SaniClean).  Will this be sufficient?

Thanks in advance

12
All Grain Brewing / Re: Water additions
« on: October 08, 2015, 03:36:42 AM »
Might be about to reveal some of my own ignorance. . .

I don't think that gypsum or calcium chloride will acidify your sparge water.  They lower pH in the mash by reacting with the grist- by the time you sparge that part is over.  Acid additions will lower your sparge pH.

YMMV

13
The Pub / Re: Pepper Plants
« on: August 31, 2015, 02:47:34 PM »
I feel somehow vulnerable to that. ;)

14
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 02:42:45 PM »
833.  Not sure I'll ever go back to any of the others

15
Beer Recipes / Re: Blond Ale Recipe Critique and Suggestions
« on: August 17, 2015, 04:29:25 PM »
It will still have bittering but that bettering may be perceived as smoother.  Blonde ale isn't really bitter- dropping the 20 minute addition on option 3 and upping the other additions might be the way to go.  Keep in mind you snot need to please some random guy (me) on the forum.  FWIW I like all late (less than ten minutes) hops in a blonde ale but YMMV

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