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Messages - greatplainsbrewer

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Ingredients / Re: Galaxy Pale Ale Water
« on: February 11, 2017, 03:53:39 PM »
FWH and late.  1450. 

Ingredients / Re: Galaxy Pale Ale Water
« on: February 11, 2017, 07:38:18 AM »
OP again.  No this isn't a NEIPA but I was wondering about water treatment and fruitier hops, specifically Galaxy.  I appreciate the input and will be brewing this weekend.  Looks like I'll go back more toward a traditional pale ale water with the following:

Ca  93
Mg  4
Na  23
Sulfate  152
Chloride  49
pH  5.28

Ingredients / Re: Galaxy Pale Ale Water
« on: February 06, 2017, 06:33:05 PM »
I won't be brewing for a few days but this is what I have on Bruunwater right now.

Calcium  149
Mg           5
Na           4
Sulfate     80
Chloride    153

Mash pH is projected to be 5.38.  Again this isn't a NEIPA, its a 1.052 APA with an all Galaxy hop schedule.  FWH, 10, 5, 0, Dry

I would say Nero has it about right.  I would also add my usual advice on gas- if at all possible get a hold of a test rig and test it with compressed air before using it.  Properly assembled gas systems are great- improperly assembled systems are bombs.

Ingredients / Galaxy Pale Ale Water
« on: February 05, 2017, 02:09:47 PM »
I realize that Galaxy isn't a new hop but this will be my first pale ale with Galaxy hops.  I usually get pretty close to the Pale Ale profile in BruunWater when I make APA's but I did an APA last year using mostly Citra that seemed a little harsh.  I'm wondering if I dial back the sulfates quite a bit if it won't be better with the fruitier hops. By "dialed back" I mean 125 sulfate/102 chloride.  Don't get me wrong- for my more "traditional" Centennial, CTZ, Cascade types of pale ales I really like the Pale Ale water profile.  Just wondering if some of the fruitier hops wouldn't benefit from a more balanced sulfate/chloride ratio.

I realize that to each his own-why else homebrew?- but I'm wondering if anyone has gone down this path and is willing to share?


Kegging and Bottling / Re: mastered kegging...issues when I bottle
« on: August 15, 2016, 04:03:53 AM »
Not sure I'm reading this correctly but if the beer is fully carbed in the keg you don't need to add carbonation tabs to the bottle when you bottle off a keg.

Kegging and Bottling / Re: beer gun
« on: August 06, 2016, 06:17:29 AM »
I can't say I've done 3.5 volumes before, but I've bottled plenty of beers using my beer gun with such minimal foaming that I often "finish" the bottle with a blast of CO2 to create some foam for capping.

Cold, speed and gravity are your friends here. You mentioned chilling the bottles, but to maximize impact I'd recommend getting the beer, the line, the gun and the bottles to 34F. Also chill a pint glass and run some off into the glass for yourself. This helps equilibrate everything (including you) ;)

Once things are cold and flowing, pay attention to keeping things cold and flowing. If you set the gun down for a few minutes to get more bottles or caps, the beer in the line will warm up. Pumping beer that's warmed in the line into a colder bottle will produce foam. Pumping cold beer into a warm bottle will produce foam. Yes, there are a lot of ways to screw this up.

Also, pay attention to the impact of gravity. Blichmann mentioned this on an old episode of Brew Strong. Just like draft serving setups, you can drop pressure either by adding more line or by adding a vertical rise. I tend to bottle on a desk with the keg sitting on the floor, so that vertical rise is probably helping me out there.

Hope this helps!
Gravity helped.  Bottling at the ceiling got the job done.  It's a low fill but it's still a fill.  Thanks

Kegging and Bottling / Re: beer gun
« on: August 03, 2016, 08:47:48 AM »
Started the pressure at 4psi.  Backed it down to nothing, vented, and increased it slowly until i could just barely get CO2 through the beergun.  Tried from there all the way to 10 psi.  Supposedly it should bottle at this pressure.  Wonder if I need a really long beer hose for this.

Kegging and Bottling / beer gun
« on: August 03, 2016, 07:44:17 AM »
Trying (and failing) to bottle a Grodziskie today using a Blichmann beer gun.  I bottled a few bottle of witbier (same freezer/bottles) first-no problem.  CO2 regulator is new. Beer is at 34F and 3.5 volumes of CO2.   Bottles have been in a 34F freezer for 3 days.  10 ft of the small diameter (1/8") line.  Vented keg.  Poured 3 qts of foam.

Any thoughts?  Off to bottle Oktoberfest now.

Equipment and Software / Re: Kegerator question
« on: July 30, 2016, 12:48:19 PM »
I suppose you could transition ball lock fittings onto the water line.  At the same time I'm thinking of the cliche just because you can doesn't mean you should

The Pub / Re: I'm back...
« on: July 27, 2016, 07:09:58 PM »
I teach high school.  Would not ever want any part of the record-keeping/ meetings of sped.

Clarity might only be worth a point, but it can cause a placebo effect on the judge. Not saying it should, just that it could.

Agreed particularly if it's scored 'top down'.

All Grain Brewing / Re: Berliner Wiesse
« on: July 23, 2016, 09:09:43 AM »
Update- I purchased two bottles of Bayerischer Bahnhof Berliner Style Weisse, drank them, made notes, and dumped them into the Berliner carboy back in June.  Just took a sample- 1.003 and noticeably sour.  I didn't test with a pH meter but the sample matched my notes and memory.

Now I need to carbonate this.  The original plan was to bottle condition it with 5 oz of cane sugar.  My guess is that there isn't much of the original yeast (1007) left in good condition.  It occurred to me that the acidic beer might be inhospitable to fresh yeast.  I have a packet of s04 that I planned to use.

Anybody have experience with this situation?


Beer Recipes / Re: marzen
« on: July 22, 2016, 07:32:26 AM »
Started subbing some Kolsch malt for pils in several lager recipes.  I've been pretty happy with the results- seems like the malt became more pronounced with fewer and smaller crystal malt additions.  Ofest on tap right now is:42% Kolsch, 28% Vienna, 28% Munich, and 2% Caramunich added at vorlauf just for a little color.

Kegging and Bottling / Re: Kegerator frustrations
« on: July 21, 2016, 12:20:15 PM »
Should also mention that the carpenter that built the bar trim is getting impatient.  Something about how the plumbers always hold up the project.

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