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Messages - In The Sand

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1
Extract/Partial Mash Brewing / Yeast starter
« on: March 06, 2014, 08:35:11 AM »
Unless you're smacking several hours in advance it doesn't matter. That's just to show you if the yeast is viable or not. If you make a starter you'll be able to see.

I usually make 400-600 ml more than my desired final starter volume to account for boil off.

2
Beer Recipes / Re: Which Cocoa Powder for a Mocha Stout
« on: March 05, 2014, 03:10:49 PM »
This beer is now on tap and it's exactly what I was shooting for. The residual sweetness from the cocoa powder is there but balanced nicely by the roast of the roasted barley and bitterness of the cacao nibs. Very pleased. 6.5% ABV

3
Extract/Partial Mash Brewing / Re: Speciality Grains
« on: March 01, 2014, 12:31:50 PM »
I can't stress enough the value of doing nano-mashes (Zymurgy, can't remember which month). You really get a feel for what specialty grains bring to the table. I used this to design my first recipe for a brown ale. Turned out awesome and now it's a regular on tap. So if you want to know what it'd taste like without the C40, scale the mash down to the size of a mason jar and taste it. My $0.02.

4
Extract/Partial Mash Brewing / Re: Aroma
« on: February 28, 2014, 06:27:00 AM »
How many ounces in the "furious dry hop blend"? Looks like it'd have some aroma, but it depends on what your after.

5
Can't figure out how to do the emoticon laughing with tears, but that is a nice funny story. I know it wasn't funny to you. Chalk it up to experience and look at it this way: you get to brew more beer.

6
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 25, 2014, 11:26:51 AM »

Could your tank be low or your regulator freezing up? This has happened to me on a cider i am carbing, it will show pressure, then ill go back 2 hours later and it will show 0 PSI

Could've been a possible issue if the same thing wasn't happening to the other keg in another fridge with another tank and regulator.

7
Equipment and Software / Re: False bottom or Screen?
« on: February 23, 2014, 11:41:11 AM »
I've tried a bag. Didn't like it. I don't use whole hops though. I coughed up the money for a hop stopper from http://www.ihomebrewsolutions.com/?products=the-hop-stopper. I've used it 3 times now with big IPAs and am very pleased.

8
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 23, 2014, 08:50:54 AM »
Update: I put my carb stone setup in and set to serving pressure and it was nicely carved in 24 hrs. Puzzling...

9
General Homebrew Discussion / Re: mash-in volume concern
« on: February 22, 2014, 09:01:31 AM »
I would do 1.8-2 qts/lb for strike water if you have the room in your MLT. That puts you in your normal range. Then figure out how much you need after first runnings to achieve your desired preboil volume. I don't use software to figure that part. I just do what experience tells me.

10
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 18, 2014, 05:25:35 PM »

What sort of cleaner so you use on your equipment?

I use oxyclean to soak kegs and carboys but am very particular about rinsing. I use star San to sanitize. I think I may put the carb stone in and see how that works. I'll respond to the other questions shortly.

11
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 17, 2014, 11:13:40 AM »
Bumping this thread. Any ideas anyone?

12
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 15, 2014, 07:28:59 AM »

Interesting! My buddy just dumped a batch that had the same problem. He has made it a few times and it has been fine. In the past all of his has be low to no head but still had the "fiz" to them. The only thing he did different with the one that wouldnt carb was use 1056 instead of wlp028. 1056 batch was seriously lacking body and carb of course.

It is strange. I do know that whiskey can be carbonated so i question the whiskey being the prob. I am taking a brewing science course and will ask to see why this could be.

Could you by chance give us your recipe with all the details? Also if you know your water concentrations/ppm? off the top of my head i believe there is a chemical reaction or enzyme that catalyzes carbonic acid which could cause disassociation or not dissolving but i am probably wrong. it just doesnt make since.  Ill do a little research.     

26 lbs 2-row
1 lb C80
0.75 lb black malt
0.25 lb chocolate malt
0.25 lb roasted barley

I used wlp002 from a 2 L starter.

Not sure about the water or ph. Although I don't have to adjust my water because it tastes good and I've never seen the need.

13
All Grain Brewing / Re: Slow Carbing Bourbon Porter
« on: February 14, 2014, 07:52:41 PM »

Did you seat the lid with 30+ psi and use keg lube? If not, you may have a slight leak.

I didn't do that. But I checked everything with star San spray bottle and no leaks. Also my buddy has the other 5 gal at his house on his system and it's the same result.

14
Yeast and Fermentation / Re: Drop hopping and fermentation temp
« on: February 14, 2014, 06:47:26 PM »
If you have the time, crash the yeast out then ramp the temp back up to dry hop. It'll help you keep the aroma/flavor you're looking for from the dry hop addition. Is your SG where you expected it to be or if not how far off?

15
All Grain Brewing / Slow Carbing Bourbon Porter
« on: February 14, 2014, 06:32:32 PM »
I brewed a bourbon porter which I added 7 oz of Maker's Mark per 5 gallons to the keg on 1/17/14.  I set the CO2 to 20 psi.  Here we are several weeks later and it's still very flat.  I know the keg is holding pressure because I have to pull the PRV when I take a sample and it's very full.  Plenty of headspace for CO2.  Any ideas what could be causing this issue?  Is the Maker's Mark not allowing it to carb or making it take longer?  I can't figure it out... :o :o :o

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