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Topics - hospter81

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31
Yeast and Fermentation / t-58 refermentation
« on: February 21, 2013, 11:22:05 PM »
Hello! i'm going to referment in bottle a dark belgian strong ale with OG 1080 using t-58. I did a batch using that yeast and a little priming sugar but at the end it taste a little bit sweeter than i expect.

For this batch the beer gravity after 3 weeeks on fermenter is 1020...if i add t-58 do you recommend me to add also sugar? or do you think that there is enough sugar on the wort for the secondary yeast without priming? I dont want to have that residual sugar taste that priming impart.

I inoculate enough yeast on the primary, aereate well and had a very good and healty fermentation.

Thanks!

32
All Grain Brewing / salt additions
« on: February 05, 2013, 12:24:00 PM »
Hi! when i add salts to my mash an HLT i always dissolve all of those in a little jar with hot water but gypsum is always very hard to dissolve. It always forms little rocks and i am afraid that it does not contribute enough sulfate and calcium to the mash....

Do you have a better way to dissolve gypsum?

thanks!

33
All Grain Brewing / protein rest
« on: February 02, 2013, 11:29:12 AM »
I was reading brewing lager beer book. Noonan says about infusion mashing: "Beers that will be served very cold may show a protein haze if malf or more than 1.6 percent nitrogen (10 percent protein) wit a soluble nitrogen ratio less than 40 percent is mashed without a protein rest".

Im using rarh base malt with 12.13 total malt protein and a soluble nitrogen ratio of 46...do i have to perform a protein rest?

34
Ingredients / amarillo-simcoe combo on APA
« on: January 30, 2013, 09:40:38 AM »
Hello! i will do an APA next month and i would like to use the amarillo and simcoe hops. I damn crazy for the floral aroma that amarillo has and i think it could work great with the pine aroma of simcoe....do you guys think cascade will complement that combo or that is just to much hops for a 40 IBU APA, 1060 OG?

Do you have any suggestions for the hop bill? i mean how many ibus for bittering, for flavor and for aroma you could use? or do you think using all the 40 IBUS on late hopping addtion could better or may impart a grassy flavor?

thanks!

35
All Grain Brewing / mash out
« on: January 28, 2013, 09:58:44 AM »
Hello! when i do a single infusion mash i have always done a mash out increasing the mash to 170 F and sparging  with water at the same temperature in order to inactivate enzymes and have a less viscous wort... But, what is the main difference if i do a single infusion mash...and at the end of mashing just use sparge water at 170? do i need to be aware of something different? do you have some suggestions?

thanks!

36
Yeast and Fermentation / Porter temp profile
« on: January 08, 2013, 07:38:57 AM »
Hello! for a porter recipe using windsor dry yeast (or any british liquid yeast), do you think it would be better to have a fermentation temp profile starting from low 60's and finishing at 68 for a clean flavor, or starting at low 60's and letting raise it for free in order to have more esters? which of those temp profiles would be better for the style?

what do you think?

Thanks!

37
Ingredients / Styrian Goldings substitution
« on: January 02, 2013, 12:12:59 PM »
Hello, do you know a closer susbtitution for styrian goldings? is it right that fuggles hop is the same? i haven't tried that before...

thanks!

38
Kegging and Bottling / belgian style corkable bottles
« on: December 31, 2012, 10:07:23 AM »
Hello, does anybody knows a good supplier for corkable bottles?

thanks!

39
All Grain Brewing / dark malts on sparging
« on: December 20, 2012, 07:39:45 AM »
Hello, if i want to do a porter style with all dark and crystal grains mashed on the sparging, can i neglect the acidification effect of those malts? if yes, i just take the effect of base malts and apply some phosporic acid to achieve a ph 5.2-5.4 on the mash tun?

do you have a better option?

thanks!

40
Beer Recipes / spring style
« on: December 17, 2012, 01:08:50 PM »
Hello...i know winter is coming, but, any ideas for a spring style  (European preferably) other tan witbiers or saisons?

Any brainstorm would be nice

Thanks!

41
All Grain Brewing / kolbach index
« on: December 15, 2012, 11:36:31 AM »
hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

42
Ingredients / kolbach index
« on: December 15, 2012, 11:33:13 AM »
hello! i've been reading about kolbach index on some forums and normally said that "a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing".

I'm using Rahr Pale Ale for a porter with a single infusion method...but reading the lot analysis of the malt, it has a total malt protein of 12.13% and a soluble protein content of 5.56%.

So 5.56 divided by 12.13 equals to 45%.... if this is correct, do i need to make a protein rest? at what temperature? how long?

Thanks!

43
All Grain Brewing / step mashing or single infusion
« on: December 07, 2012, 07:49:47 AM »
Hello, after reading for a while i'm still confused. If i want to mash a belgian style beer (tripel) with 2 row pilsner, what do you recommend me? step mashing as Gordon Strong said or single infusion because of a 2 row malt.

thanks!

44
Yeast and Fermentation / dry yeast for biere de mars
« on: December 01, 2012, 11:10:32 AM »
Hello! i would like to make a biere de mars batch soon....Because of geography location i can only buy dry yeast. Is the saflager 34/70 dry yeast good enough to make a biere de mars, o what other option do i have to make an accurate style?

thanks!

45
Equipment and Software / Stainless Oxygen Stones
« on: October 31, 2012, 12:55:53 PM »
Hi! Is there a proper way to clean a sanitize a Stainless oxigen stone who have a suspected pediococcus infection? i am worry to block the tiny pores of the stone with some kind of detergent

thanks!

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