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Messages - hopfenundmalz

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2881
All Grain Brewing / Re: Unexpected efficiency
« on: January 19, 2015, 01:02:53 PM »
The published recipe has an error, it should be 25 lbs of malt.
http://www.experimentalbrew.com/errata

Thanks, Jeff.  I already let him know.

Didn't know you were on it. ;)

2882
All Grain Brewing / Re: Unexpected efficiency
« on: January 19, 2015, 12:48:32 PM »
The published recipe has an error, it should be 25 lbs of malt.
http://www.experimentalbrew.com/errata

2883
Wood/Casks / Re: Killing off past microbes
« on: January 19, 2015, 12:34:52 PM »
That is worth a try.

You could also try barokleen or another product like it. Then a suflur stick to kill anything left not too deep in the wood. The sulfur will help keep acetobacter under some control. Brett will go deep in the wood pores, and some say you can't get it out, but you want it for lambics.

 




2884
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 11:48:17 AM »
The extension should make brewing 10g batches very nice. I figured it was $25, why not?

What is the gap setting on your MM3, Jeff? I used it at the factory 0.045 setting (as recommended) and was fairly disappointed in the efficiency. 65% for the Dry Stout and 51% for the Maibock. I'm used to running 75-76% with a single batch sparge and the ol' Barley Crusher. I think I might drop it down to 0.039 since the crush looked pretty coarse. All cracked and nicely separated husks, but still fairly coarse. I used to run the BC at 0.038 I think.

And yeah, I guess you guys could start calling me 'AmandaB'. :D
Since it is adjustable, I gaped at 0.035, 0.040 and 0.045. Made a mark on the knob for the first one, and a mark on the base. Then marked the base for the next 2 and noted the gap on the base. Easy peasy.

The crush looks pretty good at a little less than 0.040. The last beer brewed used some malt conditioning to help keep the husks intact. I still use the pico brewing system with a false bottom with slots, so I am not sure i can go too fine. For big single infusions beers I think I can go finer with the SS braid in the blue cooler.

2885
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 19, 2015, 11:41:44 AM »
I would hope that the goal of every brewer would be to keep an open mind, not take the "What I am doing works for me, so why try something different?" approach to brewing.  The only approach that I can think of that is more dangerous to the future of home brewing is the lemming approach of following the crowd without question.  If every home brewer took either of these approaches to home brewing, we would still be making beer from cans of Pabst Blue Ribbon malt extract and baker's yeast.

great points.  this is how brewers navigated to using stir plates, batch sparge, brulosophy lager schedule, etc....-"open mind to trying something different"

The Bruelosophy schedule is pretty much what I have been doing for the last 3-4 years. Most of what I got was from Kai's page. Comments. Go on gravity, as sometimes I start the D-rest after 4 days for a 12 P beer, or it might take 6 or more for a 20+ P beer that is fermented at 48F. Check the flavor during the D-rest, you might not need 5 days. Crash to -1C (30.2F if you are SI challanged). Give it time to clear.

2886
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 19, 2015, 07:03:39 AM »
Yes, it's a Power Grinder motor, a MM3, and the hopper extension.

I think it's supposed to hold 35 lb of grain, but today is the first day I've used it. We did a 10 lb batch and a 16 lb batch. Here's a shot of the 10# batch:



We are making good progress on the bier hall table and benches, and did two batches of beer back to back today. Man it feels good to get back in the swing of it!



Thanks, I might get the extension.

Weather looks nice there, still freezing here.

Should we start calling you AmandaB?


2887
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 18, 2015, 08:09:46 AM »
I would like to add that cold crashing at the end of the exponential phase reduces starter lead time from a couple of days to less than 24 hours when pitching a relatively fresh White Labs vial. This reduction in lead time means that a starter can be pitched the evening before one intends to brew, popped into one's refrigerator late morning the following day in preparation for decanting, and pitched late afternoon the following day.

I am going to try this.

2888
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: January 17, 2015, 06:34:32 PM »
MM3 with hopper extension?  How much does that hold?

2889
Yeast and Fermentation / Re: Clay fermentation vessels
« on: January 17, 2015, 09:59:49 AM »
The Youngs brewery in London had large concrete fermenters lined with a white coating.

2890
To regenerate the oxide layer, put some water in , say an inch or two, put the lid/cover on, and boil. The grey finish should be back.

2891
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 16, 2015, 08:26:10 PM »
My wife and I have started several vacations from Denver.  We stay there a couple days and then head out.  Once we went west to Ledville and then south through the high plains, stopping at Great Sand Dunes for the night and ending up in Taos, New Mexico.  That was a memorable trip.
Another time we went north through Fort Collins and into Wyoming, turned left and went to the Grand Tetons.  We flew out of Salt Lake City.
Another time we went west across the mountains into Moab, Utah and stayed there to visit Arches.  Every Western you've ever seen was probably filmed there.  We came back through Colorado on a more southern route, through Colorado Springs and back to Denver.
Now I need a vacation.  I wish we were retired like Jeff (hopfenundmalz)...

Not all of the Westerns were filmed around Moab, but many were. Think John Ford And John Wayne.

One summer we drove the Shafer trail on a rent a car, scraped once. Got to a place where everything was torn up , like cars were doing doughnuts. Then "Thelma and Louise" came out, and we knew where the final scene was filmed. Cowboy movie?

2892
Aluminum's oxide layer does not hold up at higher pH (PBW) or to low pH (Star San). Don't cook tomatoes in an aluminum pot - acidic.

2893
All Grain Brewing / Re: Water Chemistry
« on: January 16, 2015, 07:05:13 AM »
The RA is probably not too out of line. A slightly negative RA is probably OK since an IPA grist is probably not that acidic unless it includes a bunch of crystal. Remember, this profile has a decent amount of alkalinity and that balances the high hardness from the Ca and Mg.

The SO4-2 is just indicating the valence charge for the ion. Notice that Ca and Mg are +2, Cl is -, etc.

I think the original profile was OK, except for the Cl was a bit higher than I would target. The 200 ppm SO4 should be a good starting point for exploring how you like sulfate in your PA's

Now I see the other charges listed. It was late.

2894
All Grain Brewing / Re: Water Chemistry
« on: January 15, 2015, 09:49:43 PM »
Is the SO4-2 really SO4-S?

Ward labs reports the Sulfur ppm, to get SO4 multiply by 3 on that case, or 78 ppm.

2895
Equipment and Software / Re: Boilermaker Valve
« on: January 15, 2015, 09:23:49 PM »
Did a project on a locomotive, the torque spec for the bolts the held the generator to the frame was 1200 ft-lbs.  :o

That sounds like a GM Electro-Motive Division project.

Yes, that was 30 years ago. Time flies.

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