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Topics - nicosan1

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All Grain Brewing / Water Question for IPAs and Mineral Additions
« on: April 22, 2017, 05:18:24 PM »
Planning to brew a Double IPA and was following Tasty McDole's IPA Water Profile.  Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm

I plan to brew with Distilled Water and likely will just be all Rahr 2 row with a little bit of wheat malt and some dextrose.  I don't seem to need any Acid Malt or Acid additions as I plan to use about 1.75 grams Gypsum per gallon about .1 grams CaCl per gallon, about .5 grams epsom salts per gallon and about .2 grams per gallon of canning salt. 

Do these numbers look okay in your experience for a hoppy beer?  Looks to hit most of my numbers for CA, CL, SO4, Magnesium and sodium.  PH estimate is about 5.39

Equipment and Software / Faucet Wort Chiller Workaround
« on: February 15, 2017, 10:36:30 PM »
I just moved to a new apartment that has a Delta Faucet with hose attachment.  I am not sure I can hook up my immersion chiller to that.  Do any of you have simple suggestions on a workaround interms of hookup?  Has anyone tried using a shower head pipe to connect to a garden hose attachment and done the chilling in a shower?

Thanks for any advice.

Wood/Casks / Care for New Bourbon Barrel
« on: January 23, 2017, 10:48:15 PM »
A friend of mine just purchased a five gallon barrel which stored bourbon-whiskey.  Does he need to do anything to store the barrel properly, like add more bourbon, fill with hot water to test for leaks etc?  Are there any basic tips any of you folks might be able to share?  The plan is to brew an RIS in the next 2 weeks and eventually fill that barrel.

All Grain Brewing / Mash Water Chemistry for a RIS
« on: October 20, 2016, 09:52:14 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. 

Yeast and Fermentation / Fruit w/ Brett
« on: September 08, 2016, 10:54:52 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.

Ingredients / Cleaning/Sanitizing Fresh Fruit
« on: March 14, 2016, 10:31:13 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? 

Ingredients / Old LME - To use or not?
« on: February 25, 2016, 07:20:13 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.

Yeast and Fermentation / Wyeast 1028 for Stouts
« on: February 23, 2016, 08:25:04 PM »
I've used Wyeast 1028 in the past to make Foreign Extra Stouts and Imperial Stouts and I've had attenuation issues with this yeast.  Obviously my grain bills have decent portions of roasted malts and they have higher alcohols but I've noticed that 1028 seems to die out for me around 1.030 or 1.024.  In the last batch I used a lot of Distilled Water and some carbon filtered Los Angeles water to brew this, added some Baking soda to buffer very slightly.  Am I missing something here?  I had yeast nutrient, I did not add any calcium so maybe that is the issue.  Do you all have any thoughts on your experience with this yeast in a stout?  Next time I am looking at doing a Speedway Stout Clone and try with San Diego Super from WL instead.

Kegging and Bottling / Kegging/serving beer with Brett and Sanitation
« on: December 05, 2015, 12:36:15 AM »
Question, I have yet to play with Brett or Bugs but was thinking of doing so at some point in the near future. I know about the needs of maintaining second line of equipment for brewing/fermenting brett or sour beer but in terms of kegging and serving are there concerns about contamination of lines, kegs, faucets, kegerator beyond that?  Was wondering.  I have a 7 cu ft kegerator with three faucets next to each other. 

Kegging and Bottling / Growler Fill for Perlicks
« on: November 24, 2015, 05:37:54 PM »
Was wondering if any of you have a recommendation for tubing to use off a 630 or 650 Perlick faucet into a growler? I bought a growler filler that was supposed to fit perlicks but doesnt seem to so was wondering if people recommended some tubing of a specific size that could fit on the faucet?

Kegging and Bottling / Beer Line Cleaner
« on: November 23, 2015, 11:13:01 PM »
Do you all have a recommendation for a beer line cleaning apparatus? should I get one of those pump bottles?  I noticed in pouring a guava saison I had that my Perlick faucet was getting stuck after a day of several pours.  Not sure if you all recommend a good way to maintain cleanliness, I know there have been complaints about the new adjustable perlicks and getting stuck. 

Do you all do anything to clean your faucets each time you pour? I have those little brushes that serve as a covers for the spout of the faucet. 

All Grain Brewing / Water Treatment for Export Stou
« on: November 16, 2015, 04:10:02 AM »
I am using Distilled Water since I live in LA and am planning to do an export stout. The guidance I have gotten for an export stout is given soft water to really not treat water unless my PH drops low and use baking soda for buffering otherwise not to worry. Any recommendations on treatment of water for a Single Infusion, batch sparge? 

Kegging and Bottling / Line Length PSI for first time.
« on: October 19, 2015, 09:51:29 PM »
I force carbed my first beer at about 30 psi for the quick shake and bake method a friend used.  What PSI should I be serving at for my IPA? 

Since venting and bringing down  the beer Ive had some foam issues with my beer.  I have 5 ft of 1/4 inch bev line coming from my keg to my faucet.  From my faucet to the midpoint of my keg its about 22 inches.  I vented my keg a bit and its gotten better, right now at about 4 psi for serving, still a bit foamy but not as bad before.

Thoughts on how to gauge this right to serve well enough?  Next time I may just do the slow method to be more precise.  I have a saison and want that well carbonated, have another line.

All Grain Brewing / Distilled Water, salt additions and PH
« on: October 14, 2015, 07:06:28 PM »
One area I have not mastered yet has been water additions and Ph level in my beers.  I have recently moved to LA from NYC and so I have switched to using distilled water for brews and I have both salts and acids I can use for ph.  I just got a ph meter. 

If I want to make a light and hoppy beer say with the following additions 5g gypsum, 4g epsom salt, 3g of CaCl, all of which lower the original ph of distilled water (7 ph), what effects am I likely to see?

What kind of ph calibration solution should I buy as well?

Ingredients / Guava/PassionFruit Paste/Pulp
« on: September 28, 2015, 07:27:24 PM »
Wanted to brew a Saison with either Guava Paste or PassionFruit. I noticed that Goya has some paste but it has pectin in it which can cause haze.  Does anyone have experience brewing with these fruit pastes? Results? Do you have alternative sources for use in a beer? 

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