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Messages - narvin

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961
All Grain Brewing / Re: Alpha Amylase conversion post mash
« on: August 05, 2013, 03:28:32 PM »
I had a second thought on this and that is - if the cooler mash temperature were not held for the traditional "longer time frame", but rather in the 45 minute range and "incomplete conversion" occurs, will the incomplete conversion allow for the complex sugars to be made from the starches at the higher temperature if the wort is then being heated into the higher range and held there for another 30 minutes?  I may just try this out to see what happens....
 

Isn't this a classic step mash?  145 for 40 minutes, 158 for 30.

Or do you mean the second step is in the kettle?  Again, I don't know how many of the unconverted starches carry over.  I know a turbid lambic mash uses hot sparge water (200+) to dissolve as much of this starch as possible, since it's desirable for lambic fermentation.

962
Kegging and Bottling / Re: Gelatin First Try
« on: August 05, 2013, 01:36:20 PM »
This is my preferred method for making the gelatin mixture:  http://forum.northernbrewer.com/viewtopic.php?t=64190&highlight=gelatin

It will fall out pretty quickly.  I usually give it a few days but 24 hours should get most of it out if the beer was already chilled.

963
Yeast and Fermentation / Re: Saison per Wyeast
« on: August 05, 2013, 07:17:07 AM »
If you have a digital temperature controller, you can switch it to heating mode and use it with a heating pad or desk lamp with a small (25w or so) light bulb in your fermentation chamber.

964
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 02:48:24 PM »
Be careful if you use pickling lime, it can raise pH very quickly.

965
Ingredients / Re: Best salt addition to boost back carbonates?
« on: August 02, 2013, 11:25:39 AM »
I *think* you should be able to dissolve chalk much easier at a pH of 3.8.  It's just a problem in water, and even at mash pH.  Some historical Belgian ale producers used to add eggshells to wort that was too sour, and that's basically chalk.

966
All Grain Brewing / Re: Alpha Amylase conversion post mash
« on: August 02, 2013, 06:20:19 AM »
Perhaps if you sparge hotter you would be able to carry more unconverted starches over to the kettle?  There's always the risk for tannin extraction, but keeping the proper pH seems to be the biggest key to avoiding problems.

967
Saison was at the height of fermentation last night and hit 88. 



 :o

Don't worry, it's 565  ;D.  I split the batch with the new Belle dry saison yeast, so we'll see how that one tastes when fermented like wine.

968
Saison was at the height of fermentation last night and hit 88. 

Where we're going, we don't need roads.

969
Classifieds / Re: ISO 1 GABF Friday or Saturday ticket
« on: August 01, 2013, 07:39:44 AM »
Check craigslist and bring your life savings.

970
Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:28:24 PM »
I think CMC malts would be a good sub for any American malt.

971
Ingredients / Re: Quality of Canadian Malt
« on: July 31, 2013, 01:19:17 PM »
What malt is it?  For a domestic malt, I prefer Canada Malting Company to Briess.

972
Did a summer saison with spelt on Sunday.  After I get back from vacation, I'll be making more lambic wort.  I picked up about 20 pounds total of raw grain at the health food store for these batches.

974
Events / Re: GABF and Craigslist
« on: July 30, 2013, 10:41:22 AM »
GABF's too popular, nobody goes anymore.

975
The Pub / Re: I like>>>>
« on: July 30, 2013, 09:07:45 AM »

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