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Messages - hospter81

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46
Ingredients / dry hopping
« on: March 04, 2013, 12:46:36 PM »
Hello! just want to know if you guys are using the same procedure as I. When the beer finish primary fermentation i pass it to the secondary vessel (corny) and chill the green beer to 40's ºF for about two weeks, then i filter the beer with a 1 micron poly filter in order to remove suspended yeast that could interfer with hops flavor. Then i transfer the beer to a third vessel (another corny) with whole hops at a temperature of 60's ºF for about one week to perform dry hopping. Finally i transfer the dry hopped beer to a fourth keg, chill againg, force carbonate y serve.

Is that to messy? Can i skip an intermediate step like filtering? what do you commonly do?

thanks!

47
All Grain Brewing / Re: calcium chloride
« on: March 03, 2013, 06:45:56 PM »
so it does not represent a big issue in using either anhydrous or dihydride? for example, what does brun's spreadsheet consider?

48
All Grain Brewing / calcium chloride
« on: March 03, 2013, 04:48:33 PM »
Hello...a technical question for you guys...is there a real difference if i am using calcium chloride anhydride for adjusting my water salts instead of using calcium chloride dihydrated?

Thanks!

49
All Grain Brewing / Bru'n water spreadsheet
« on: February 22, 2013, 09:23:02 AM »
Hello, i'm going to brew an APA next weekend. If i use brun' water, what desired profile do you usually choose?  Pale Ale profile or yellow bitter? i'm a little worried about the pale ale profile that has 300 ppm of sulfate...

What do you recommend me?

Thanks!

50
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!

51
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 04:14:35 PM »
just guessing if i am using the correct gypsum....is there a "food grade" gypsum? i am using the one that is used for construction...

52
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!

53
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?

54
All Grain Brewing / Re: beer changes flavor
« on: February 02, 2013, 11:24:41 AM »
Do you clean your beer lines every week?

55
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!

56
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!

57
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!

58
Yeast and Fermentation / Re: dry yeast for biere de mars
« on: January 03, 2013, 07:51:18 AM »
do you think this style is like a belgian kolsch version both in taste and aroma?

59
Ingredients / Re: Styrian Goldings substitution
« on: January 02, 2013, 01:16:34 PM »
thanks!

60
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!

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