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Messages - nicosan1

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1
Yeast and Fermentation / Re: Fruit w/ Brett
« on: October 26, 2016, 04:04:37 PM »
Added Yeast Bay Brett Blend to just under 3 gallons of the saison about a month and a half ago.  A nice pellicle formed, not much for the beer to chew on because I primary fermented with 3711. I may add the fruit in a few weeks after taking a taste.   

2
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 01:21:43 PM »
Actually its 47 Micrograms per liter according to the LA Water Quality report, so that would be about .047 mg/l.  I misread that.

3
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 07:05:49 AM »
What is up with that Phosphate level? No Magnesium?
Magnesium at 11, Phosphate at 47 mg/l aka ppm

4
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:15:03 PM »
The Sodium, Sulfate and Chloride look high after entering in to BrunWater, the expected PH without any additions would be 5.58 according to that too. Should I dilute back with say a 1/4 distilled water and add back say a gram of baking soda?


No!  5.58pH would make a fantastic stout. Perfect water for it.
  Thanks for the advice, so I will just go with filtering my water, and using for this, no additions to the mash.  Thanks!

5
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:08:06 PM »
The Sodium, Sulfate and Chloride look high after entering in to BrunWater, the expected PH without any additions would be 5.58 according to that too. Should I dilute back with say a 1/4 distilled water and add back say a gram of baking soda?

6
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 04:56:02 PM »
This is my recipe, doing about 2.5 gallons. 

11 lbs maris otter
.75 lbs roasted barley
.5 lb Special B
.25 lb Caramunich
.5 lb american chocolate
.5 lb british chocolate

.75 oz magnum at 60m
2 oz of EKG at 5 min

2 packs of London Ale w/ starter.

7
All Grain Brewing / Mash Water Chemistry for a RIS
« on: October 20, 2016, 02:52:14 PM »
I live in LA and am looking at brewing an Imperial Stout. 

This is the basic water profile here, any suggestions on what I should add

93 mg/l caCO3 - Total Alkalanity
113 mg/l HCO3 - (BiCarbonate)
36 mg/l Calcium
133  mg/l  total Hardness as caCO3
7.5 ph
47 mg/l Phosphate
71 mg/l Sodium
78 mg/l sulfate
80 mg/l chloride

Any suggestions on what I should do for an RIS?  I could go with filtered water and additions or should I go with Distilled water and build everything? 

Thank you for the advice. 

8
Yeast and Fermentation / Re: Fruit w/ Brett
« on: September 12, 2016, 07:45:10 AM »
Plan out how long you expect to age the beer with brett and add the fruit during the last 6-8 weeks.

If you aren't sure how long you want to age the beer then pitch brett and once you're happy with the flavor then add the fruit for 6-8 weeks.

I'm not concerned with brett's ability to chew through whatever you throw at it but sitting on the fruit for longer just means you're losing some of the freshness of the fruit. FWIW I would look for heirloom or other particularly flavorful peaches for the beer. My experience with the normal grocery store varieties has been underwhelming.

Thanks for this advice. I am going to put the beer in secondary w/ the brett, I bet it wont be too long to age on Brett. Then adding peaches later, I have access to good varieties I've frozen from my parents trees.

9
Yeast and Fermentation / Fruit w/ Brett
« on: September 08, 2016, 03:54:52 PM »
I brewed an extract Saison recipe with both Pils and Wheat ME.  I fermented using a mix of 3711 and WL Saison 2.  I was planning to transfer about 3 gallons of this batch into secondary with the Yeast Bay Brett Amalgamation and peaches.  My question is if I should add the fruit at the beginning when I pitch the brett and let the brett work on it?  Normally this would be fairly simple with a fruited beer and sac but since Brett takes time just wondered if that is still fine to have that extended stay on fruit.

10
Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 16, 2016, 02:46:19 PM »
You will have to think about your recipe, as peach does not leave a lot of flavor in alcohol. For instance, in Belgium there is no peach lambic. Apricot yes, peach no.

Yeah I know peach comes out very subtly post-ferment, if I recall someone mentioned that about 3-4 pounds per gallon was recommended I think in the Wheat book.  I have access to plenty of fruit, I want the fruit to be a solid note but not overpowering.  Might combine some puree with some fresh and frozen fruit. 

11
Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 15, 2016, 01:07:42 PM »
Thanks all! Once Peach season is back and I will be making a nice peach saison. 

12
Ingredients / Cleaning/Sanitizing Fresh Fruit
« on: March 14, 2016, 03:31:13 PM »
Hey all, my parents have a farm with a variety of fruits that I would like to use for homebrews in the future.  I have used concentrates and purees in the past for some beers which are pasteurized but I would like to use some fruit like my parent's heirloom peaches, lemons, etc.  What is the proper way to clean sanitize fruit for use in secondary?  I have seen a variety of things from using Campden and other things but is there a go-to method that seems to be mostly-foolproof? 

13
Ingredients / Re: Old LME - To use or not?
« on: February 26, 2016, 12:45:36 PM »
Alright, think I will follow the advice and save for starters.  Thanks all.

14
Ingredients / Re: Old LME - To use or not?
« on: February 25, 2016, 03:15:47 PM »
It will make beer just fine.  It won't taste like what it would taste when it was fresh.

Pick a different, darker, maltier style than the original and use it for that if you want to use it.

Pitch a lot of yeast.

Perhaps I could try doing Jamil's 70 or 80 Shilling Recipe in Extract with Specialty Grains.  Was thinking about doing that. 

15
Ingredients / Old LME - To use or not?
« on: February 25, 2016, 12:20:13 PM »
A buddy of mine gave me his extract brewing equipment and included in it was a big foil-sealed bag of More Beer Liquid Malt Extract that Im sure he has had for well over a year.  Do you all thing its worth it to try and make an extract Pale Ale with it?  I have the hops and all I need is probably pick up a vial of San Diego Super.  Just wondering if you think this thing will be will be entirely unpalatable.


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