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Messages - nicosan1

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16
All Grain Brewing / Re: Water Treatment for Export Stou
« on: November 15, 2015, 10:11:58 PM »
14.5 lbs Maris Otter
1 lb Roasted Barley
8 oz Flaked Barley
8 oz Black Malt
8 oz Pale Chocolate Malt
5 oz Carafa III

39 ibus from EKG

Calculating a mash thickness of 1.7 qts to gallons,  7.4 gallons dough in, 3 or so gallons for sparge

17
All Grain Brewing / Water Treatment for Export Stou
« on: November 15, 2015, 09:10:02 PM »
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? 

18
Yeast and Fermentation / Re: New Blog
« on: October 29, 2015, 06:51:12 PM »
Excited to see this. Would love some posts on some of the English strains I haven't tried yet like London ESB, Yonkshire, etc. 

19
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 26, 2015, 03:08:20 PM »
I just put the Saison onto the Guava Puree in Secondary and I'll see how it goes. IT's already starting to bubble once again, getting some activity at the top of the fermenter.  I'm thinking I'll wait until I see activity die down, taste, then cold crash when I like the taste and rack to a keg.  The Base Saison was great, mostly belgian pils with a bit of rye malt, flaked rye and flaked oats and lemon drop hops, overall I am liking that malt bill moving forward. Came out pretty dry.

20
Kegging and Bottling / Re: Line Length PSI for first time.
« on: October 21, 2015, 04:05:25 PM »
I plan to do just that.

21
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 21, 2015, 03:07:10 PM »
with distilled which is pretty easy to measure, anyone have experience?

I recently started to use RO water, which is pretty close to distilled water mineral-wise.  Adjusting distilled water is like adjusting any other water supply.  With true distilled water, you should be able to enter 0s and the measured pH in the water report section of Bru'n Water.

My next beer is likely an Export Stout so might be a bit different given the dark malts but going to give this a try. 

22
Kegging and Bottling / Re: Line Length PSI for first time.
« on: October 21, 2015, 02:38:52 PM »
This article on Brewers Friend covers it pretty well.

http://www.brewersfriend.com/2009/07/18/getting-a-good-pour-kegged-beer-co2-line-length-and-pressure/

Thanks Steve, looks like with the psi and temp I was planning to use to force carb i would need for a beer line of about 6 ft. If I go with 8 ft of 3/15 should I have any trouble?  Also is dispensing psi the same as carbing psi? 

23
Kegging and Bottling / Re: Line Length PSI for first time.
« on: October 21, 2015, 02:18:53 PM »
Do you all have the best go-to equation to use to calculate line length to balance the lines given the desired temp and psi for getting to carb a beer?

24
Ingredients / Re: Azacca
« on: October 21, 2015, 01:34:00 PM »
I brewed a Kolsch a couple of times with a buddy of mine with both Mosaic and Azacca and dryhopped with both, I got some mango and lychee from it, absolutely loved the combo in a pale ale.

25
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 21, 2015, 01:28:55 PM »
Transferring the beer tomorrow onto the guava puree which is about 2 lbs into a secondary fermenter, going to hit it with a bit more co2 I think for oxidation prevention and then put in for maybe a week more.

26
Kegging and Bottling / Re: Line Length PSI for first time.
« on: October 19, 2015, 04:56:13 PM »
10ft of 1/4" line might help, but you might want to get some 3/16". 1/4" line has about 40% more throughout compared to 3/16" meaning less back pressure.  1/4" line is intended for long draws such as a bar where the beer is stored in a cold room.

I have 10 ft of 3/16 as well so I could uise that as well. is that preferable than to 1/4?

27
Kegging and Bottling / Re: Line Length PSI for first time.
« on: October 19, 2015, 03:26:57 PM »
What PSI should I be serving at for my IPA?

That depends on your desired level of carbonation and the temperature of the beer. 

Check out this chart: http://www.kegerators.com/carbonation-table.php

5 ft. of line is pretty short. I'm running 8 ft. (of 3/16 inch tubing) in a 38 degree kegerator, and I typically have the reg set at 12 or 14 PSI.

I like to carbonate and serve at the same pressure.

I have 10 ft of 1/4 line as well and I can use that for my next beer a saison. Right now my fridge is at 46, so I would need more pressure but when i was using higher pressure it was foaming a lot.  Obviously this is due to me doing a quick carb method.  Not sure if there is a temporary fix for this or if my beer will just be a bit overcarbed and will have to live with it. 

28
Kegging and Bottling / Line Length PSI for first time.
« on: October 19, 2015, 02:51:29 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.

29
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 16, 2015, 09:39:18 PM »
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 made that move myself in 2007.  I'm not sure where you are at in LA, but there is a pretty decent homebrew store in Culver City (Culver City Homebrewing), and they recently opened a second location in Eagle Rock if you happen to be out that way.

Yup, been shopping at both these stores

30
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 16, 2015, 09:37:47 PM »
I use MgSO4 in almost every beer.   However, my water is deficient in magnesium.  The only negative that I have ever encountered with MgSO4 is that too much has a laxative effect.

with distilled which is pretty easy to measure, anyone have experience?

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