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Topics - yso191

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16
Ingredients / Malt Lot Analysis (or COA) look-up function
« on: February 17, 2015, 11:43:02 AM »
Some of you will find value in this...

https://bsgcraftbrewing.com/MaltAnalysis

17
General Homebrew Discussion / CO2 when dumping yeast
« on: February 16, 2015, 04:14:13 PM »
How many of you with conicals hook CO2 to the top of the vessel when dumping yeast in order to avoid introducing oxygen?

18
Yeast and Fermentation / Yeast starter from table sugar?
« on: February 02, 2015, 04:16:13 PM »
I just finished testing my hydrometers and refractometer with sugar solutions of specific gravities, which got me to wondering, "If a yeast starter is for making yeast rather than making beer, is there anything wrong with making starter wort with table sugar rather than wort?

I'm sure it would require yeast nutrient.  It would be a lot easier and cheaper.  What am I missing?

19
All Grain Brewing / High gravity efficiency troubles
« on: February 02, 2015, 12:13:45 PM »
I have regularly missed Beersmith's predicted OG on higher gravity beers.  Usually by 5-10 points.  This isn't a major issue because it will make good beer regardless, but I want to fix this so that I get what I want/expect. 

Saturday I brewed an American Barleywine.  Predicted OG was 1.101; actual OG was 1.085.  Anticipating your question, here are the details:

Leviathan, American Barleywine (19 C)
Start of Boil Vol: 7.88 gal
Est Mash Efficiency: 71.3 %

Ingredients:
23 lbs Pale Malt, Maris Otter (3.0 SRM)  92.0 %
1 lbs British Crystal (55.0 SRM)  4.0 %
1 lbs Cara Munich I (60.0 SRM) 4.0%


I brew with 100% RO water.  I used the 'Amber Bitter' profile in Brun' Water, and matched the targets quite well, resulting in a predicted mash pH of 5.4.

I mashed at 150* for 90 minutes and only lost about 4 degrees over that time.  I batched-sparged, starting with a 1.35 qt per lb of grain, which only left 2.5 gallons of 170* sparge water.

Where do you think my problem is?

20
Equipment and Software / Lab Grade Hydrometers are off
« on: February 01, 2015, 02:04:51 PM »
I recently purchased a set of 3 narrow-range, laboratory-grade hydrometers from Northern Brewer for ~$60.  I love the idea of greater accuracy, and easier to read Hydrometers.

I brewed yesterday.  I checked the OG three ways.  My refractometer said 1.085; the old standard hydrometer said the same.  The new 'lab grade' hydrometer read 1.080.

So I got some distilled water and the low range 'lab grade' hydrometer.  It read 0.999.  The old regular hydrometer read 1.000, as did the refractometer.

I'll do a test on the other two Hydrometers with some sugar water of a known gravity, but so far I am unimpressed.

21
The Pub / Elysian Just sold to Anheuser-Busch
« on: January 23, 2015, 11:48:40 AM »
I just saw this.  Here is the money quote:

"Breaking news – we don’t have all the details yet, but some rumors we caught wind of earlier this week are confirmed this morning in an email from Dick Cantwell, Brewmaster and Co-owner of Elysian Brewing Company.

“I’m free to tell you it’s true. Elysian is now part of ABI,” said Cantwell."


Wow they are really in a buying mode!

22
Ingredients / Brun' Water profile for Barleywine?
« on: January 20, 2015, 11:12:21 AM »
My next brew will be an American Barleywine.  Can someone recommend a Brun' Water profile for this please?

23
Ingredients / My water's been sitting
« on: January 19, 2015, 08:33:35 AM »
I recall reading somewhere that water left exposed to the atmosphere will pick up CO2 (I think), and thereby change the pH.

I have had 9 gallons of RO water sitting in my garage uncovered for about 6 weeks.  I am wondering about hitting my mash pH target.  Is this effect negligible or should I not use the water due to an unknown pH?

24
Ingredients / Bulk Base Malt suggestions
« on: January 12, 2015, 07:55:05 AM »
I am out of both Pale Malt and Maris Otter - the two base malts I want to keep on hand.  The last time I purchased 50# bags of each I paid no attention to the malting company.  Since then I have been reading that some of you clearly prefer one malting house over others.

What do you suggest, and if you don't mind can you tell me why?

25
Equipment and Software / Experimental size batches
« on: January 11, 2015, 07:04:09 PM »
I've got a 1st World problem.  I'm sure I'm not the only one who is torn between experimenting and brewing beer for drinking.  I've got the system for brewing 5 gallon batches of beer to drink.  But I don't want to waste all the ingredients and work making that much beer that will likely be dumped after I taste the results of the experiment. 

So I'm thinking about assembling a system to brew a gallon or less. 

I know I would really enjoy a lab grade setup, but I don't have any experience with that except for my 2 & 5 liter Erlenmeyer flasks for making yeast starters.  So I'm coming to you all.  How would you do this?

My values are: easy to clean, elegance of design and efficiency.  A lot to ask I know, but I can't be the first one to invent this wheel.

26
Ingredients / Malt with 'dusty' sensation/flavor?
« on: December 25, 2014, 12:14:37 PM »
I'm trying to track down a flavor that I've been picking up in a couple of beers I've brewed.  It may just be my palate, but the best description I can come up with is that it tastes dusty.  It is mildly unpleasant to me. 

My Brown Ale has the flavor as well as my RIS.  I can eliminate the malts that are in other beers I've brewed that don't have that flavor.  I'm left with Chocolate Malt (350 & 475).  Other than this the hops are different and the yeasts are different.

Does anyone else get a dusty sensation/flavor from Chocolate Malt?

27
The Pub / The Malt Book
« on: December 20, 2014, 11:37:18 AM »
I received my copy of the long-awaited Malt book yesterday.  I spent some time reading and surfing through it.  It is well written and I'm sure I will learn from it.

However.  It does not have the ONE thing I was hoping it would have: A chart of malts, detailing each one's flavor descriptions.  I was even hoping that it would include what a malt tastes like if there is too much of it in a beer since some malts go from a pleasant range of flavors to unpleasant, different flavors.

He has some of this in there but it is scattered around.  Bummer.  In fairness, he does list major categories of malts with flavor descriptions but it is far too general IMO.

Also, anticipating responses, I know there are lists online but they are not very descriptive nor very complete.  And, given that this book is One of the Four, it would be more reliable/researched than 'a list I found online.'

Sigh.

28
The Pub / Epic Rant about 10 Barrel & AB/InBev
« on: December 15, 2014, 07:33:19 PM »

29
Kegging and Bottling / A little quicker carbonation
« on: December 12, 2014, 08:07:05 PM »
I was rushed getting a Pale Ale ready for my daughter & son-in-law's business holiday party.  I kegged it Wednesday at 9:30 PM.

I hooked the CO2 to the beverage out post and pressurized the keg.  It didn't seal as quickly as when I use the CO2 in post - lots of bubbling - but it did seal when I ramped the pressure up to about 15 psi.  I began cold conditioning it at that time at 32* and 10 psi.

I tapped the keg today at 3:00 PM, so 42 hours later.  It was sufficiently carbonated.  Actually I'd say it was very close to where it should be - close enough that I don't think anyone will notice. 

My conclusion is that it did carb up more quickly than the usual gas-in post method. 

Also, I didn't want to do the roll-it-around method because I wanted to precipitate out the hop particles as much as possible in the same time frame.

30
Commercial Beer Reviews / Best of the Northwest 2014
« on: December 09, 2014, 10:01:38 AM »
I guess this is where this belongs...

Anyway, here is the annual list of Best of the Northwest brews.  Unlike a lot of this type of list, it is not about cult status or something that one simply cannot get.  That, and to the degree that I have tasted these beers I generally agree with him.

So here you go: http://thepourfool.com/2014/12/09/best-of-the-northwest-2014-breakout-breweries-break-the-mold/

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