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Messages - greatplainsbrewer

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136
General Homebrew Discussion / Re: Lagering...Carbonation
« on: March 02, 2012, 11:01:06 PM »
In my limited lagering experience there is no reason not to go ahead and put the CO2 on.  It has worked well on the last six lagers I've brewed.

137
All Grain Brewing / Re: Short higher temp mashes
« on: February 26, 2012, 02:01:15 PM »
FWIW I did an iodine test on a batch of APA I brewed two weeks ago.  I'd run across an article (not from Stone) that basically claimed that domestic malt converted in a hurry- less than 30 minutes.  I did not show any starch at twenty minutes (Briess two row + C40 + wheat @152F).  I didn't see any disadvantage to letting it sit the full hour so I left it alone.

Just wondering- fully modified malt would convert faster than less modified?

138
Kegging and Bottling / Re: Another force carb question
« on: February 24, 2012, 11:12:48 PM »
Thanks guys.  No danger of overcarbing it if I don't exceed 11.5 PSI @ 43F (what I think will put it at about 2.3 vols) right?  No matter how much it is shaken it won't absorb too much CO2 if I understand the process.

Thanks

139
Kegging and Bottling / Another force carb question
« on: February 24, 2012, 10:46:37 PM »
Normally I am a "set it and forget it" guy when force carbing but I'm kind of in a hurry to get a beer carbed.  I just kegged an IPA that I would like carbed and ready to bottle by next Thurs.  I don't like the idea of turning the gas way up to speed up the process.  Could I set the gas correctly (11.5 psi @ 43F) and shake it a few times a day to speed up the process?  Does shaking the keg force CO2 into solution faster?  Are there downsides to this method?

Thanks in advance.

140
All Things Food / Re: BBQ Style
« on: February 24, 2012, 01:51:50 AM »
Smoked jalepenos (chipoltes) at the end of the gardening season.

As far as equipment- I'm a big fan of the old Enteprise stuffer I picked up.  I don't use it enough to justify the price but I'm certain that if I ever want to sell it I'll come out ahead.

141
All Grain Brewing / Re: water/grist ratio and efficiency
« on: February 19, 2012, 01:04:43 PM »
I wondered about other effects as well.  The only reason I went that high was to balance (within a gallon) the volume of water in my mash and sparge.

Somewhat related.  I mash in a 48 qt cooler and have to drop my ratio to about 1.25 qt/lb when making a big beer like Denny's BVIP.  When I do that my efficiency will drop to about 70-71%.  Is that just the lower water ratio or is it just more difficult to wash that much sugar out of the tun?

I'm not a pro so efficiency isn't that big of a deal to me except that I would like consistency/predictability so that when I'm brewing for competition I am not adjusting on the fly like yesterday to stay within the style guidelines.  Otherwise not that big of a deal.

Thanks

142
All Grain Brewing / water/grist ratio and efficiency
« on: February 18, 2012, 04:51:37 PM »
Quick question.  I'm a batch sparger and I seem to achieve a better efficiency with a higher water to grist ratio.  Today I mashed with a 1.9 qt/lb ratio and achieved a 78% efficiency.  Generally I'm closer to a 1.5 qt/lb ratio and a 73% efficiency.  Is there anything to this or should I look in another direction to explain the jump. 

I mill my own and haven't changed the settings.  PH was at 5.6 (a little high).

143
Ingredients / Re: Post your water report
« on: February 17, 2012, 12:51:24 AM »
Central Nebraska
Tested by Ward Labs Spring 2011

pH 7.3
Total Dissolved Solids (TDS) Est 290
Electrical Conductivity, mmho/cm 0.48
Cations / Anions, me/L 5.2 / 5.1
ppm
Sodium, Na 11
Potassium, K 6
Calcium, Ca 73
Magnesium, Mg 12
Total Hardness, CaCO3 233
Nitrate, NO3-N 5.3 (SAFE)
Sulfate, SO4-S 5
Chloride, Cl 4
Carbonate, CO3 < 1
Bicarbonate, HCO3 261
Total Alkalinity, CaCO3 214
"<" - Not Detected / Below Detection Limit


144
Yeast and Fermentation / Re: First Stout...am I doing it right?
« on: February 12, 2012, 01:09:45 PM »
I assume that you didn't see any fermentation activity.  If you still have the empty yeast packet check the date (it does expire).  Sounds like you rehydrated it properly.  How was the yeast stored (extreme heat/cold is not good)?

I would try to swirl the fermenter a bit to get the yeast back into suspension (maybe raise the temp to around 70 F if possible) and if nothing happens go ahead and pitch another yeast packet.  If you sanitation was good you may still come out alright.  I had this happen about a year ago with a cream ale- for whatever reason the yeast didn't start and I pitched another packet.  To be honest it didn't quite taste right (3-4 day lag) but it wasn't awful either.

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