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Messages - jeffy

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All Grain Brewing / Re: Final Gravity is too High
« on: December 13, 2018, 09:49:36 PM »
Starting 1.080 FG 1.030, starting 1.092 FG 1.040, starting 1.046 FG 1.020.  All were measured using a refractometer.  I have checked the refractometer against a hydrometer and got several readings within 0.002.  I do chill prior to reading.
Are you using a correction program for the refractometer?  Alcohol throws the reading way off.  I think you can use beersmith to adjust the reading.

All Grain Brewing / Re: Final Gravity is too High
« on: December 13, 2018, 08:58:10 PM »
My FG is about 0.010 to 0.030 higher than BeerSmith calculates.  The higher the starting SG the worse my FG.  I use tap water filtered thru a chlorine filter.  I have tried mashing in at 145 degrees for an hour stiring every 10 to 15 minutes.  I have a very vigorous boil.  I oxygenate for 2 minutes prior to pitching.  I pitch with at least 1.5 L of yeast and ferment in a temp controlled refrigerator and wait to bottle until the SG stops changing for at least 3 days.  I bottle condition using 2/3 C of sugar.  The beers come out a bit sweet but the carbonation is good.

I have not measured my mash pH yet.  I have test strips on order.  My efficiency is not good around 60%.

Any suggestions on what to test for to lower my FG?
You probably mean .001 to .003 points higher than BS predicts, which isn't too far off.  Can you give us some examples of beginning and ending gravities and which yeasts you have used? 
In the mean time, make sure you are 1) using a calibrated hydrometer or if using a refractometer, use the math correction for it; 2) stop worrying about BS predictions; 3) cut back on the boil vigor.

Kegging and Bottling / Re: CO2 to fill headspace
« on: December 07, 2018, 09:08:11 PM »
I am confused.  The carboy is not pressurized -- filling it with sanitizer is OK but how CO2 would push it out of the top is a puzzle.  To my way of thinking there is no way to push it out of the carboy. 

I must be missing something here.
It is possible to devise a way to extend a dip tube to the bottom of the carboy,  sealing the top, and using very low (1-2 psig at most) pressure properly purge a carboy.  But this can be dangerous,  carboys are not pressure vessels!   This is one of many excellent reasons not to use glass carboys.
I use one of those orange plastic carboy caps with the two hose fittings sticking out to do this.  My stainless racking cane fits in one hole and a barbed CO2 fitting in the other, just enough pressure to get the beer moving, less than 2 psi.  Even then, if the tube gets clogged the gas pressure may blow the plastic cap off the carboy.  It kinda scares me.  I do this when transferring to a keg, not to a secondary.  Perhaps if you just transferred to a secondary for a longer fermentation you could do it while there's still some fermentation going on.

All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 10:13:47 PM »
I appreciate your input sir. I too would normally keep things simple. Excluding the base malts and honey malt the remainder of the recipe is Loosely based on a Westy 12 clone. I can see this recipe as is with lots of flavor and a nice bit of alcohol to go along with it. According to beersmith and knowing that my Mash efficiency is normally in the high 80% the Target OG should be about 1090.

It's been awhile since I've rude oh, so I'm really looking forward to it.

Sent from my SM-G960U using Tapatalk
"brewed one"?


That's what happens when you type with one finger under the influence of painkillers.
That does explain some of the "words" in some of your recent posts,  Denny.  But I always understand exactly what they mean.   Now I'm kinda worried about my brain.  :o
I recently saw an ad for a t-shirt that read, "1N73LL1G3NC3 15 7H3 4B1L17Y 70 4D4P7 70 CH4NG3"
In spite of comprehending this, I still get upset when people use "their", "there" and "they're" wrong.

Commercial Beer Reviews / Re: New Belgium Oakspire
« on: December 01, 2018, 11:13:07 PM »
aged on spirals rather than in barrels

Is that true?  It seems a little deceiving to call it "bourbon barrel ale".

I know, I was confused about that as well... maybe a portion of it is aged in barrels, I know NB has a massive barrel program, but on the label and their own website it says:

"A limited-edition collaboration between New Belgium and Knob Creek, Oakspire is a unique bourbon barrel ale aged with bourbon-steeped oak spirals and char from inside the barrel. Smooth notes of toffee, vanilla and caramel wrap up with a pleasantly warm finish. Oakspire: Where innovation meets tradition."

And under "Special Processing"

"Bourbon soaked oak spirals and char from more than 4,000 used Knob Creek bourbon barrels"

Maybe the spirals and char went into NB's own barrels and then the beer on top of that? It's not really clear.
My local regional brewery, Cigar City, is using a device they call a spin bot to infuse different flavors into the beer.  I think they could put the previously used bourbon barrel staves into that and then circulate the beer through it until they extract the desired flavor.  Much faster than actual barrel aging.  Maybe that’s what Oakspire is doing.

The Pub / Re: Whiskey
« on: November 28, 2018, 06:00:11 PM »
Speaking of spending too much on whiskey, I got an advent calendar again this year from The Spirit Company.  It was fun the last two years opening the windows and enjoying a little dram each day.  This year we got world whiskey, last year was Irish and the year before Scotch.  Fun stuff.

The Pub / Re: Happy Thanksgiving folks!
« on: November 23, 2018, 02:01:48 AM »
It has been a good day, driving from Tampa to Charleston with a stop in Savannah to hug some in-laws.  We are surprised to find places open for food and drink and hope that all those servers had a good Thanksgiving as well.

I have used old malt, sometimes with insects, and I can say that it will lower the mash efficiency.  Try to keep it tightly sealed and as dry as possible in storage next time.  When the malt starts to get soft and mealy it has lost some of its starch. 

Ingredients / Re: How to make beer the color of Erik the Red's hair
« on: November 19, 2018, 07:22:49 PM »
I just did a little search of the forum for red x malt and found a photo of a beer using that.  Look for “red x in a pale ale” and go down to reply #11.  Is that what you are looking for?

edited to insert the link

Ingredients / Re: Versatile Hops
« on: November 15, 2018, 04:59:47 PM »
Sterling would also work.

Kegging and Bottling / Re: No Bottles/No kegs
« on: November 15, 2018, 01:09:34 AM »
 You sir are a genius. I took the crimper part out and used a flat piece of wood and a rubber mallet. It worked great! Almost embarrased I didn't come up with that myself but I'm too happy about it to care, lol. I fully expected a bottle to break but they all made it through. Here's hoping they can take repeated beatings.
Thanks a bunch.
Woohoo!  Thanks, man, but I knew you could do it!

Kegging and Bottling / Re: No Bottles/No kegs
« on: November 14, 2018, 08:38:38 PM »
I am at a fly in, floating fishing lodge for the winter in Alaska. Winter caretaker. No mail or I would definitely get different equipment. Thanks for the help.
Wow.  You will have to make something to cap those bottles.  I have heard of a capper that used a hammer a long time ago.  Can you disassemble the part of your capper that fits over the cap and then use a hammer and a piece of wood to cap the bottles?  Or is that the part of the capper that doesn't fit?  You need something to crimp the caps while pressing the cap onto the top of the bottle.  I'll bet you can find something to work.

General Homebrew Discussion / Re: what is it?
« on: November 14, 2018, 12:17:39 PM »
Yes, pale ale malt is usually made up of two row, so your recipe doesn't make much sense.  For an IPA I usually use 80% two row malt, 10% Munich and 10% medium crystal for color, but you can do whatever you want.
Ooops, Slowbrew (Paul) was posting at the same time.  (It's not wheat, it's barley malt)

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: November 09, 2018, 05:55:15 PM »
I am going to experiment with pepper additions this weekend.  I plan to make two separate batches of witbier, one with roasted poblanos and a habanero in the mash and the other with the peppers added at the end of the boil.  Next brew I plan to make the same beer and add them my normal way, after fermentation.

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