Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - hospter81

Pages: 1 ... 4 5 [6]
76
Ingredients / raisins
« on: August 28, 2012, 08:16:56 AM »
Hello, on Brew like a monk there is a dark strong belgian recipe that use raisins when boiling is finished...does anybody has used before? any tip? are there some pectin issues do i have to be aware?

thanks!

77
Yeast and Fermentation / Re: oxigenation flowrate
« on: August 14, 2012, 11:16:10 AM »
im using an O2 tank with a regulator, that's what i am asking, i dont use disposable O2 tanks.... wyeast recommends that 60 seconds of pure oxigen with a stone gets 12 ppm...but at what flow rate?

thanks!

78
Yeast and Fermentation / oxigenation flowrate
« on: August 14, 2012, 09:04:59 AM »
Hello, does anybody knows a recommended flowrate (GPM) to achieve 10 ppm of pure oxigen on a 5 gallon wort prior to fermentation?

thanks!

79
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 10:40:36 AM »
sounds like something isnt working right for sure...

Has this happened before or is it a new problem that has only been happening your last few batches?

Have you tried any other strains of yeasts and had the same result?

I've done good batches with nottingham having a FG of 1018...flavor and aroma are spectacular...thats why i dont want to change the strain....but finally it could be a posibility :(

80
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 09:12:42 AM »
Also, what is your fermentation temp profile? And how long before you transfer out of primary?

i set my ranco temperature controller to 67ºF and two days before a rack the beer i let it raise to 69-70ºF for diacetyl rest...

i leave the beer on fermentor for about 10-12 days

thanks!

81
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 09:09:52 AM »
You say "last batches".  How many times has this happened now?

last 3 batches throughout the month

82
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 09:08:52 AM »
Is your hydrometer calibrated? Mine started reading a few points high and I found that the paper had slipped from being knocked around.

i really dont know? do i need to use distilled water to see if its uncalibrated?

thanks!

83
Yeast and Fermentation / Re: Yeast suspension on green beer
« on: June 28, 2012, 09:07:17 AM »
What is the recipe you are using?  What are your calcium levels?

Hello! this is the recipe:

69% two row briess base malt
11% munich malt
2% carapils malt
5% caramel malt
3% special roast malt
7% chocolate malt
3% black patent malt

I mash base malt, munich malt and carapils 10 minutes at 131ºF, then 60 minutes at 149ºF and recirculating and sparging at 172ºF adding caramel, special roast, chocolate and black patent malts at that moment.

My calcium levels are 50 ppm

thanks!

84
Yeast and Fermentation / Yeast suspension on green beer
« on: June 27, 2012, 07:53:11 PM »
Hello! i have been brewing serveral batches of porter. The OG is 1065 and theoretically the FG would be something around 1016. In my last batches, when i am ready to transfer from fermentor to a maturation tank i have a lot of yeast in suspension on my beer. When i am reading final gravity the beer do not have well atenuation even if i leave the it on the fermentor for several days. The FG is around 1025 to 1020. I use dry yeast (nottingham), i rehydrate it with water at 90°F. I use 3.5 to 4 packages of yeast to pitch a 1/2 BBL batch. I have checked the calcium levels on my water and adjusted it, i use to mash at 145 or 149°F maximum. I have a ranco temperature controller con my refrigerator in order to control fermentation.  I dont know why i am having this yeast problem? please somebody help me!!

Pages: 1 ... 4 5 [6]