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Messages - alestateyall

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31
General Homebrew Discussion / Pushing all grain
« on: February 04, 2017, 07:31:26 AM »
We have a new LHBS. I am showing a friend how to brew tomorrow so I thought I would get some extract and show my friend how to brew an extract batch.

I was surprised that the store only has 1 color (light) of Munton's DME and no other DME or LME.  The homebrew sales person told me they were "really trying to push all grain." That suits me fine. I'll show my friend all grain. But, I was surprised given the AHA recently encouraging us to brew an extract batch.

I think this LHBS has limited shelf space because they are also a beer store with full bar. With limited space I guess all grain is the right choice.

32
Yeast and Fermentation / Trub in starter
« on: February 03, 2017, 07:48:22 PM »
I have never held back any break from the fermenter. At the end of the boil I chill and then pour everything in the kettle straight into the fermenter.

Not sure about oxidation. I have never noticed it. I do drink my beer pretty fast 4-6 weeks and my 2.5 gallon kegs are empty.

I save yeast slurry for 2-3 batches. The slurry does have plenty of muck in it besides yeast but repitches take off like lighting and the beer tastes fine.

33
Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 03, 2017, 11:08:31 AM »
Drain off some of the liquid and add some wort. Put the lid back on and screw on the ring halfway so it can vent gas. If it ferments it's good.
Definitely make sure it can vent gas! You don't want your jar to explode.

34
Kegging and Bottling / Re: 1/2 full keg slow to carb
« on: February 03, 2017, 11:06:21 AM »
Will a 1/2 full keg take longer to force carb compared to a full keg? I have had it at 30 psi for a couple of days and not sure what is going on. Pours very fast. Is it because it's cider?
I think it goes faster. I have only tried 30PSI once on a half full keg and I over carbed. Could have been user error.   I did 30PSI for about 30 hours I think. It's been a while.

35
General Homebrew Discussion / Re: Diacetyl
« on: February 02, 2017, 06:15:09 AM »
To me diacetyl can quickly overwhelm other flavors. A tiny hint can be fine, but, most of the times I have tasted it in my home brew the flavor mutes hops and malt flavors and all I taste is movie theater butter beer.

I see your general point though. Some flaws in small amounts can add character.  A hint of green apple in a lager can be nice. A bit of fruity ester can be nice. It's just when these flavors dominate that I want to dump the batch.

36
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 01, 2017, 07:46:33 PM »
I guess the good news is there is no need to panic if your pH is off.

Martin always recommends to measure pH but not to try to adjust after measurement. Fix it next time.

37
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 08:44:54 PM »
I was just asking to see what you guys thought. I haven't tried spunding yet. But it is something I want to try.

I brew 3G in 5G fermenter so I don't think I would have a problem with krausen.

But it would be a mess at transfer time and I also wondered about how the yeast would behave under high pressure.

I just thought spunding could speed carbonation this way.

38
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 30, 2017, 07:18:51 PM »
If you are fermenting an ale at say 64F in a keg. Can you set the spunding valve at 25PSI on day 1? 25PSI at 64F yields 2.35 volumes. 

This valve recommended by Homebrewfinds can be set for up to 100 PSI.

Control Devices CR Series Brass Pressure Relief Valve, 0-100 psi Adjustable Pressure Range, 1/4" Male NPT https://www.amazon.com/dp/B007GDY3CU/ref=cm_sw_r_cp_api_2Y-JybHHXE00H

Homebrewfinds blog post on building a spunding valve:
http://www.homebrewfinds.com/2011/02/build-spunding-valve.html




Can you set the pressure for the highest temp your beer will reach during fermentation?

For instance, if fermenting a lager with a planned diacetyl rest at 64F: can you set the pressure to 25PSI on day 1? If you ferment at 50F your beer could reach 3.1 volumes CO2 after high krausen, but, over the 2-3 days of diacetyl rest presumably the beer would loose CO2 and the carbonation would drop to 2.35 volumes CO2. When you cold crash you can leave the valve at 25PSI. Assuming cold crash at 32F, the gauge pressure in the keg will drop to 7PSI but no CO2 will be lost.

I am not sure if the spike to 3.1 volumes CO2 would leave behind any off flavors. Also, not sure if the extra dissolved CO2 will have enough time to escape from the beer during the diacetyl rest.

I may be crazy but I have been thinking about this. Might make fermentation in the keg worth while.

39
All Grain Brewing / To spund or not to spund...that is the question
« on: January 30, 2017, 06:51:37 PM »
If you are fermenting an ale at say 64F in a keg. Can you set the spunding valve at 25PSI on day 1? 25PSI at 64F yields 2.35 volumes. 

This valve recommended by Homebrewfinds can be set for up to 100 PSI.

Control Devices CR Series Brass Pressure Relief Valve, 0-100 psi Adjustable Pressure Range, 1/4" Male NPT https://www.amazon.com/dp/B007GDY3CU/ref=cm_sw_r_cp_api_2Y-JybHHXE00H

Homebrewfinds blog post on building a spunding valve:
http://www.homebrewfinds.com/2011/02/build-spunding-valve.html

40
General Homebrew Discussion / Pics of recent brews?
« on: January 30, 2017, 05:36:52 PM »
Pretty looking beer regardless. I bet it doesn't last long.
The keg is almost empty. :)

41
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 30, 2017, 05:09:56 PM »
American Adjunct Lager w/ Honey.



This beer is pretty good, but, not sure I would brew it again. I like the flavor from the late Magnum. If I brewed this again I would leave out the 1% Honey Malt.

For 3 gallons @ 1048 OG
42% Pale 2-row
42% Pilsner
1% Honey Malt
15% Honey
21 IBU Magnum @ 60
0.25 oz. Magnum @ 0

I intended to ferment with WY2035 American Lager. SNS starter with 1L of wort from the batch never took off so I used a packet of S-189. Not sure if any American Lager yeast survived.

42
No

43
I appreciate your pursuit for ruby red. I too am caught up in going for the perfect red color.

44
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 05:56:18 PM »
Yeah. Looks great. Nice glass too.

45
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 04:57:18 PM »




The Citra-ho 7, fruit bomb DIPA
This is my first time using citra.  I'm extremely happy with the clarity on this one.  Surprisingly the melon flavor is much stronger than I had expected.

Sent from my SM-N920C using Tapatalk
Looking good.

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