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Messages - scottgott01

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16
9.5 Gallons pre mash. 6.5 Final wort. I was mashing with 4.25 @ 151 for 1 hour and batch sparging twice as per beersmith 1st sparge @ 1.10 gallon @ 168 degrees and second at 5.15 gallon @ 168 degrees.

Recipe was a pale ale

9lbs American 2 Row
2lbs Crystal 40L
2.00oz Cascade @ 60
1.00oz Willamette @10
.5oz Cascade @ 10
Used White Labs English Ale

Water volume is definetely way high. There is no doubt about that. OG was supposed to be at 1.057 and it wound up being at 1.042.

I did a brown ale Saturday using an updated equipment profile. Would up with maybe 1 quart more than five gallons. OG was supposed to be 1.055 and I landed around 1.052. So that is def better.

17
I am batch sparging. It is really turning into a pain in the A$$!!!! There beer is drinkable there is just such a grainy taste to it.

18
Ok I posted here a few times about have my beers turn out really grainy tasting. It is really starting to drive me nuts. Anyways, I havent been really careful with water calculation on the last few batches and have actually be using the wrong equipment profile unknowingly. Anyways, were if I used the right profile I would have ended up with 5 gallons of finished wort, I end up with 6.5 with the one I was using. Thats an extra gallon and a half for a 5 gallon recipes. Now, is it possible that the extra amount of sparge water and mash water could be causing this grainy flavor? I batch sparge so I'm not sure if it will or not, but its the only thing I can think of that could be causing this. PS: It's driving me nuts.

19
Sorry for the delayed response guys. Have been away. Anyways, I think I "MAY" have figured out my problem. I have been using the wrong equipment profile on Beersmith and ending up with an extra gallon and a half of water in my wort. So I am assuming this could mean that I am oversparging and well and having poor efficiency?

20
Hey guys,

I am currently 5 batches in on my all grain brewing. I have done the Scotish Heavy Recipe on here Brown Eyed Women, I have done 2 cream ales, a double IPA and an American Wheat. All (except the double IPA, which I am putting up to the high IBU's) have an annoying grainy characteristic to the which I have no clue where it is coming from. I batch sparge, keep mash temp between 148-154 depending on style. I am to new to this to really mess with water chemistry. Any suggestions as to what can be causing this. I can only place the flavor as a biscuit/bread type flavor (not yeasty). Any suggestions would be great.

21
General Homebrew Discussion / Re: Issues with first all grain batch
« on: October 28, 2012, 09:40:06 PM »
I think im just going to spend the extra cash and buy a false bottom. 25 bucks at my local shop.

22
General Homebrew Discussion / Re: Issues with first all grain batch
« on: October 28, 2012, 09:11:26 PM »
Manifold slots were facing up.

23
General Homebrew Discussion / Re: Issues with first all grain batch
« on: October 28, 2012, 05:29:49 PM »
Basically made the false bottom out of copper. Put slits into it have three pieces that run parallel and two vertical. I definetely didnt work and didn't cost me much since I had the copper left over from a job. My cooler is a Coleman Ten Gallon Water Cooler. Come to think of it I never did heat up the cooler prior to mashing. I still think I am going to go with a store bought false bottom and bulk head.

24
General Homebrew Discussion / Issues with first all grain batch
« on: October 28, 2012, 04:49:30 PM »
So I attempted the Scottish Heavy that was the beer of the week all last week as my first AG batch. Well let me say that first off I had a hell of a time maintaining temp. Had to add 2 quarts of boiling water to my mash because I couldn't keep the temp at 154. Was at 148 for about 20 minutes finally got it to maintain between 150-152 for the remaining 70. The I got a stuck mash and wound up having to Autosiphon my mash. (Def. buying a store bought false bottom). Anyways, did anyone ever have to auto siphon there mash? Any tips on maintaining temp?

25
General Homebrew Discussion / Beer of the Week Scottish Heavy
« on: October 24, 2012, 09:19:49 PM »
Just out of curiosity how long would you leave a beer like this go in the secondary? It's pretty low gravity. Do you think you could pull this off in 3-4 weeks?

26
General Homebrew Discussion / Re: Aroma Trouble
« on: August 02, 2012, 07:39:28 AM »
For those of you who helped me out on this thread. My problem most definetely was not cooling my wort soon enough. I made myself an emersion chiller (not the prettiest thing), but it takes my wort from boiling to 70 degrees in under 10 minutes (5 gallon batch). I have not had an aroma issue in the past 4 batches I have made. I appreciate the help. Get my MLT next week. Godspeed my friends

27
General Homebrew Discussion / Re: Saison Temp
« on: July 29, 2012, 05:37:28 PM »
Yes, I've heard that. I figured it would go good at 75, just sometimes when I talk about it people start bringing up stalled fermentations and the usual crap.

28
General Homebrew Discussion / Saison Temp
« on: July 29, 2012, 02:39:06 PM »
Brewing my first Saison with WLP568. I don't have the means to raise my temp to 85-90 degrees. Would it be alright to let it ferment out at appx 75 degrees?

29
General Homebrew Discussion / Pennsylvania Brewers
« on: May 17, 2012, 10:58:33 AM »
I don't know if I can do this. If I can't let me know and I'll delete this post, but I created a facebook page specifically for Homebrewers in Pennsylvania to connect. I posted this on another forum as well. If anyone is interested the link is

http://www.facebook.com/groups/240811496024976/#

30
General Homebrew Discussion / Re: Aroma Trouble
« on: May 03, 2012, 11:40:33 AM »
Lol, I was just reading the "My homebrew smells like vomit" thread. Hahaha. Good stuff. I am going to try dry hopping my next batch with a mix of citra and cascade (the two I am using im my boil). Or maybe I'll just stick to dry hopping with Cascade since that has more of an aroma character than citra.

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