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Messages - ccfoo242

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661
I told my co-workers I couldn't come in today because I had explosive diarrhea:


 ;D ;D ;D

I've read horror stories of fermentation pressures shattering glass carboys when airlocks get clogged, so I'm glad this happened in the plastic bottle. There was at least a half bottle of beer on the bottom of the freezer:



Using my lunch hour to get a blowoff tube from the LHBC...lesson learned!  ::)

662
Equipment and Software / Re: Brewing Software App for Droids?
« on: March 12, 2012, 07:52:11 PM »
Well I installed 5 or 6 different apps I found on the market but didn't like them.

Bradley Smith is working on a version of Beersmith for Android and iOS.

663
General Homebrew Discussion / Re: Got the cops called on me!
« on: March 12, 2012, 07:41:24 PM »
I stayed at a Holiday In Express last night and I....  ;D ;D ;D

664
All Grain Brewing / Re: repeated stuck mashes
« on: March 12, 2012, 05:36:16 PM »
Maybe try braided vinyl tubing, it's hard to squish. I got some at Lowes.

665
All Grain Brewing / Re: pH questions
« on: March 12, 2012, 11:21:48 AM »
You're probably right about that last reading. The sample that reading came from was sitting out for over an hour while I was doing other things before I remembered to check it. Not sure if that can effect things or if my meter needed to be recalibrated that soon.  When I take a sample next week to check gravity I'll check the pH again. (it's fermenting just fine already)

Questions:
  • Does water to grist ratio effect mash pH? I had a rather thick mash (1.1qt per pound I think).
  • Does it matter if I add salts to the water while I'm bring up to strike temp or do I throw them in after mash-in?  I've been adding to the water while it heats up.

666
Beer Recipes / Re: Critique my amber ale recipe
« on: March 12, 2012, 09:22:11 AM »
What does adding roasted barley before sparge do?

667
General Homebrew Discussion / Re: NHC video/live feed
« on: March 12, 2012, 07:54:55 AM »
OK, thanks. I guess I will have to wait for it to come to Orlando again.

668
All Grain Brewing / Re: Well that was cheap and easy.
« on: March 12, 2012, 07:47:36 AM »
Sounds great!

About the thermometer...right now I'm using a simple kitchen/meat thermometer. To verify it was accurate I bought this: http://www.amazon.com/gp/product/B00551OOXS/ref=oh_o01_s00_i00_details

It's not practical to use for every brew since it's glass and full immersion (you have to put it into the liquid up to about 1/2" below the temperature reading for it to be accurate), but it is supposed to be accurate to within 1 degree F.  So you can use something like that to calibrate whatever other thermometer you use all the time at mash temps (like 150F) and be fairly certain your mash temps are in the ballpark.

669
Equipment and Software / Re: Cheap IR thermometer
« on: March 12, 2012, 07:17:12 AM »
Just thought I would chime in with my experience using these types of thermometers.

Yesterday I thought I would do a quick check of my grain temp before mashing and used an IR thermometer, it read 81F! My house AC was set to 72F. I checked the temp of the wall next to my thermostat and it read 72.3F, so it was accurate there. Using another thermometer I verified that the grain was 72F.

Not sure why it would read almost 10 degrees higher when pointing it at the grain.  The grain was in a paper bag and had been sitting in my living room over night.

670
General Homebrew Discussion / NHC video/live feed
« on: March 11, 2012, 05:10:54 PM »
Are there plans to offer streaming coverage of the NHC?  As an example of where this has been done and seems to work well is Blizzard's Blizzcon. Since the conference can only handle around 1000 people offering video coverage of it would be a great way for many more people to experience it.  The way Blizzard does it, you pay for access to a live feed and then also have access to a DVR-like feature for a year afterward, so you can watch everything at your leisure.

671
Yeast and Fermentation / Re: Crazy pH drop during fermentation
« on: March 11, 2012, 03:45:21 PM »
I was thinking about how a lot of people add yeast to stuck ferments, and it made me think of locking a puppy in a hot car. The puppy died, and instead of rolling down the windows, you just shove more puppies in there, and hope one of them doesn't die.

 :o

Best...analogy...ever...

672
General Homebrew Discussion / Re: Hanging Lines to Grow Hops
« on: March 11, 2012, 03:26:44 PM »
Nice site!

I planted some in pots and I already have one sprouting up.

673
General Homebrew Discussion / Re: Got the cops called on me!
« on: March 11, 2012, 03:18:15 PM »
Hehe, this thread just gets better and better...

674
All Grain Brewing / pH questions
« on: March 11, 2012, 02:57:36 PM »
Today was my 3rd all grain brew and I have some questions regarding mash pH, pre-boil pH, and post-boil pH.

I brewed an oatmeal stout (the one in Brewing Classic Styles) so my grain bill looked like this:
9.4 lbs british pale ale malt
1 lbs oats (toasted in the oven)
12 oz chocolate malt
12 oz victory malt
8 oz black barley
8 oz crystal 80

I used the Bru'n Water spreadsheet to calculate my water additions, using Black Balanced as my target.

I diluted my filtered tap water with 50% distilled which gave me a starting water profile like this:
Calcium 39.0
Magnesium 17.0
Sodium 19.0
Sulfate 82.5
Chloride 38.5
Bicarbonate 67.0
Cations 4.2
Anions 3.9
Total Hardness 167
Alkalinity 55   
RA 18
SO4/Cl ratio 2.1

My mash water volume was 3.7 gallons. I added 0.4g baking soda and 1.5g pickling lime to arrive at this:
Calcium 96.1
Magnesium 17.0
Sodium 26.2
Sulfate 82.5
Chloride 38.5
Bicarbonate 260.1
Cations 7.3
Anions 7.1
Total Hardness 310
Alkalinity 215
RA 137
SO4/Cl ratio 2.1

Additionally, I added 3g gypsum, 1.6g calcium chloride, 2.9ml lactic acid to the sparge water, per the spreadsheet.

The estimated room temperature mash pH was 5.3.

After 15 minutes of mashing, I stirred the mash then took a sample from the top.
pH at 15 minutes was 5.8 at 70F

pH of 1st runnings was 5.5 at 70F
pH of pre-boil wort was 5.5 at 70F
pH of post-boil wort was 6.5 at 70F <--- ???

Do these pH numbers look appropriate?  I checked my meter prior to brewing with 4 & 7 calibration liquid and
 it was fine.

If I remove all of the darker grains from the spreadsheet the estimated pH shoots up to 6.4. Is it possible that the spreadsheet is overestimating the dark malt's pH lowering magic (yes, it's magic, at least until I understand it! :-)

675
All Grain Brewing / Re: Mash temp too low
« on: March 11, 2012, 07:57:17 AM »
Yeah, after checking it with boiling water then an ice bath I bought a lab thermometer that is supposed to be accurate to within 1 degree F and it's dead on with that at mash temps (which I had to laugh at because I only paid $5 for the one I'm using).

I realized yesterday why I was off: I had my grain in the fridge up until about 10 minutes before I mashed in, so the grain wasn't 72 degrees like I had it in Beersmith. Had I taken the grain temp before mashing I would have seen this and adjusted accordingly. Oh well, live and learn. I samples some yesterday and it tastes great.

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