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Topics - chadchaney97

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16
Yeast and Fermentation / Berliner Weisse fermentation help
« on: January 14, 2013, 08:54:14 AM »
I am making my first BW and having an issue with the fermentation, or lack of actually.  I did an AG 5.5 gallon batch like normal, racked to carboy and added Pilsner malt and soured for 4 day.  I then pitched WL San Diego Super and after 48 hours had zero activity.  After consulting with some folks, I racked into kettle and boiled for 20 mins or so, cooled and then re-pitched with a fresh pack of US-05.   It has been nearly another 36 hours and still nothing.  Can anyone help me out, what do I need to do here, add more yeast, nutrient, etc?  Thanks in advance. 

17
Beer Recipes / 1st Berliner Weisse, a little help?
« on: December 05, 2012, 10:30:33 AM »
Ok, I know, another BW thread, but since there are so many different variations, I just want some reassurance. I am down to one Crabtree BW and am not headed back to Co. anytime soon so I thought it is finally time to brew this up.
Planning on something along the lines of OG 1.035 or so FG 1.007ish, close to 50-50 wheat and Pilsner malt, and .5 oz of noble hops. Not really sure on the water to grain ratio as I plan to do the full sour mash for 48 hrs (cooler tun) and would like to be able to add small amounts of boiling water to the mash to heat it if needed. I also have a brew-pad that I am considering using to try and maintain the temp, not sure if it will even work with the cooler? Also, what is the best temp to mash in at? with this type of full sour mash should I mash in at the low end, say 149 or stay in the range of 152-154? Planning on heating sparge water to 168 and then doing my normal 2 step batch sparge follwed by the hops and a quick 15 min boil and the pitch clean ale yeast. Am I missing anything?
Wondering if my coller will hold the temp around 110-120 for 48 hours if the room temp is at least 70F and wrapped in heavy towels?

Oops, for got to mention I will use raw uncrushed grain in the mash for the lacto.  Also, do I drain after souring then sparge or add first sparge addition and then drain?

18
Beer Recipes / Help w Smoked Baltic design plz!
« on: October 31, 2012, 08:41:18 PM »
My first attempt at a Baltic porter, want to add some Rye and the smoked malt, this is my first "rough draft" of the recipe.  All help/critiques welcomed!..

Smokey Rye
Baltic Porter
Type: All Grain Date: 10/31/2012
Batch Size (fermenter): 4.50 gal Brewer: Oposition Brewing Co.
Boil Size: 6.97 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 5.72 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 4.25 gal Est Mash Efficiency 79.4 %
Fermentation: My Aging Profile Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
5 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1 37.6 %
3 lbs Munich Malt - 10L (10.0 SRM) Grain 2 22.6 %
3 lbs Smoked Malt (9.0 SRM) Grain 3 22.6 %
1 lbs Rye, Flaked (2.0 SRM) Grain 4 7.5 %
12.8 oz Chocolate Wheat Malt (400.0 SRM) Grain 5 6.0 %
8.0 oz Caramel Munich 60L (Briess) (60.0 SRM) Grain 6 3.8 %
0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 7 21.5 IBUs
0.50 oz Saaz [4.00 %] - Boil 30.0 min Hop 8 5.1 IBUs
0.50 oz Saaz [4.00 %] - Boil 15.0 min Hop 9 3.3 IBUs
1.0 pkg London Ale (White Labs #WLP013) [35.49 ml] Yeast 10 -
 

19
Beer Recipes / Critique my Wit
« on: September 27, 2012, 08:41:01 AM »
Traditional Wit
Witbier
Type: All Grain Date: 9/26/2012
Batch Size (fermenter): 5.50 gal Brewer: Copper TrÖff Brewing 
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1 4.5 %
5 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2 45.5 %
2 lbs 8.0 oz Wheat, Torrified (1.7 SRM) Grain 3 22.7 %
2 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 4 18.2 %
8.0 oz Acid Malt (3.0 SRM) Grain 5 4.5 %
8.0 oz Oats, Flaked (Briess) (1.4 SRM) Grain 6 4.5 %
1.00 oz Saaz [4.00 %] - Boil 60.0 min Hop 7 13.1 IBUs
1.0 pkg Belgian Witbier (Wyeast Labs #3944) [124.21 ml] Yeast 8 -
 
Beer Profile
 
Est Original Gravity: 1.045 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 13.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 3.3 SRM 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11 lbs
Sparge Water: 5.77 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.75 qt of water at 163.7 F 152.0 F 60 min
 
Sparge Step: Batch sparge with 2 steps (1.77gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
 
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.12 oz Carbonation Used: Bottle with 4.12 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F
Notes
 
1 liter starter per mr malty

8 0z acid malt per ez water calc to get PH to 5.4

20
All Grain Brewing / IPA Help PLEASE!
« on: September 19, 2012, 10:22:09 PM »
So here's the deal.  I can make exceptional beers, IMHO, but I can not make an IPA to save my life!  Better yet, this is all I want to drink because I have access to nothing good!  Let me give you some details; 5 or 6 gallon all grain batches, mill my own grain ( no issues here), use RO water (more later) and have really nice malt, hops and yeast.  I generally do a single infusion mash at 152*and batch sparge, seem to get better efficiency and results from batching, have an immersion chiller and a plate chiller, oxygenate with aquarium pump and filter, and I either use extremely fresh yeast or make a starter on a stirplate.  I have hops from Hop Union, all stored well. I have treated my water and not treated my water, seems to make a very very small impact on the final taste of the IPA's(although I am open to any and all suggestions!). 

     My IPA's all seem to have a "dirty" taste and it is killing me!  I have tried different hops from different suppliers at different times in the boil and dry hop.  I have tried different malts and different amounts, I have tried the same malt bill and different hops and vice versa.  Last IPA was looking super good, tried to FWH for the first time and lowered the 60 min IBU's to 50 and then from 5 minutes to flame out added 7 ounces of Simcoe, Cenntenial and Chinnok.  Pitched a 1L starter of WLp001 and fermented at 65* or so.  Decided not to dry hop this time to see if that was the issue and tasted awesome out of the carboy, at 3 weeks, kegged and sat on 12 psi.  Tasted it yesterday at 2 days on gas, tasted really nice, a blast of hops up front, smooth bitterness and a hint of sweet alt from the Munich.  Although it was not carbed, it was stil nice.  Tried today and a different beer altogether, falling into the same issue I always run into, tastes "dirty", literally, to me it tastes like dirt or earth.  I do not think it is the Co2/carbonic acid I am tasting because ALL my IPA's seem to take on this taste and none of my other kegged brews do.  I am lost and frustrated, just got the IPA book from Mitch and hope I can see the issue there, but hoping anyone can help...

     Bye the way, last recipe was:


IPA IV
American IPA
Type: All Grain Date: 8/19/2012
Batch Size (fermenter): 5.50 gal Brewer: Oposition Brewing Co.
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
1.00 tsp Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2 -
10 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 3 70.2 %
2 lbs 8.0 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4 17.5 %
1 lbs 8.0 oz Munich Light 10L (Gambrinus) (11.0 SRM) Grain 5 10.5 %
4.0 oz Acid Malt (3.0 SRM) Grain 6 1.8 %
0.25 oz Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 7 11.2 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8 30.4 IBUs
1.00 oz Cascade [7.50 %] - Boil 5.0 min Hop 9 4.3 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 10 7.5 IBUs
1.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 11 8.1 IBUs
2.00 oz Chinook [13.00 %] - Aroma Steep 5.0 min Hop 12 0.0 IBUs
2.00 oz Simcoe [14.10 %] - Aroma Steep 0.0 min Hop 13 0.0 IBUs
1.00 oz Cascade [7.50 %] - Aroma Steep 0.0 min Hop 14 0.0 IBUs
1.00 oz Centennial [10.00 %] - Aroma Steep 0.0 min Hop 15 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 16 -
 
Beer Profile
 
Est Original Gravity: 1.062 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.5 % Actual Alcohol by Vol: 4.7 %
Bitterness: 61.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 6.7 SRM 
Mash Profile
 
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 14 lbs 4.0 oz
Sparge Water: 5.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.81 qt of water at 163.7 F 152.0 F 60 min
 
Sparge Step: Batch sparge with 2 steps (1.26gal, 4.00gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).


Any help?

21
Going Pro / Dumb Question
« on: September 19, 2012, 09:45:56 PM »
Ok, I have a dumb question.  I want to open a brewpub, have a culinary degree and am an avid homebrewer.  I have a friend who has the money and the itch to do something.  My question is this, how does a "professional" system differ from the high end homebrewer set up?  I see a mash tun and then a lauter tun/whirlpool, I was under the assumption that you mash in and then sparge/lauter in the mash tun.  Can you guys explain to me how this system works, don't get the use of the lauter tun?  Thanks.

22
Beer Recipes / IPA critique
« on: August 12, 2012, 09:42:08 PM »
Here is what I plan on brewing tomorrow AM, grist is a little odd, but all I have handy.  I have had an issue with "dirty" flavor in my IPA's so this batch will use new hops form Hopunion that were just ordered form them.  Should I treat my water, RO, with chalk/gypsum, maybe some acid malt?  Also, I am planning on a heavy dryhop, just have not added it to BS yet.  Thanks all!


MO IPA
American IPA
Type: All Grain Date: 8/12/2012
Batch Size (fermenter): 5.50 gal Brewer: Oposition Brewing Co.
Boil Size: 8.01 gal Asst Brewer: 
Boil Time: 60 min Equipment: My AG Setup
End of Boil Volume 6.76 gal Brewhouse Efficiency: 65.00 %
Final Bottling Volume: 5.25 gal Est Mash Efficiency 76.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes: 
Ingredients
 

Ingredients
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 46.7 %
7 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2 46.7 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 3 6.7 %
0.50 oz Columbus (Tomahawk) [14.00 %] - First Wort 60.0 min Hop 4 21.4 IBUs
0.75 oz Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 5 29.2 IBUs
1.00 oz Cascade [7.50 %] - Boil 5.0 min Hop 6 4.2 IBUs
1.00 oz Chinook [13.00 %] - Boil 5.0 min Hop 7 7.2 IBUs
1.00 oz Simcoe [14.10 %] - Boil 5.0 min Hop 8 7.8 IBUs
2.00 oz Chinook [13.00 %] - Aroma Steep 0.0 min Hop 9 0.0 IBUs
1.00 oz Cascade [7.50 %] - Aroma Steep 0.0 min Hop 10 0.0 IBUs
1.00 oz Simcoe [14.10 %] - Aroma Steep 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
 

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