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Messages - nicosan1

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31
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 16, 2015, 09:35:17 PM »
started fermentation at 67 degrees  slowly moved to 69 and will let it free rise now.

32
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 14, 2015, 03:38:34 PM »
With epsom salts, you risk adding an off flavor to your beer - I believe it is metallic.  You can look at brewing water software to see if you exceed any recommended limits.  There is sufficient magnesium in malt for all your magnesium needs.

Generally, I would use gypsum over epsom salts because of the above and because my scale is not accurate at measuring weights of around 3 grams.


Yeah, I agree. For years I used only gypsum for sulfate with good results, but after reading tons of water info here decided to use epsom for part of my sulfate content on IPAs, presumably to keep Ca limits from getting excessive. I used it on three beers last year and got a metallic/minerally character I didn't care for all three times. All else on these recipes was as brewed before - grist, RO, pH, sulfate level,etc. The epsom put the Mg well within limits in Brunwater and I double checked the weights on my scale. Just didn't care for it. I also read Kelsey McNair's 2015 NHC presentation where he said that he targets 125-150ppm Ca for hoppy beers. Think I'll stick with gypsum for sulfate.

This makes a lot of sense, the brewing calculators were saying I had excessive Ca at like 75ppm, but if hoppy beers are closer to 125ppm then i feel more comfortable going with more gypsom

33
All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 14, 2015, 03:03:51 PM »
I'll take a look at Brun water, I had used another calculator in the past but do want to get a sense of the affect my additions will have on ph as well as understanding how to operate my ph meter to gauge how the mash is actually going.  Thanks all.

34
All Grain Brewing / Distilled Water, salt additions and PH
« on: October 14, 2015, 12:06:28 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?

35
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 10, 2015, 09:35:43 AM »
I found the nutrition info for the frozen pulp on the Wegman's website, so I'm guessing that they carry it there. Maybe Whole Foods has it, too?

Personally, I'd rack onto the pulp in secondary. That might help keep the mess down.

Found some frozen guava pulp at a gourmet food store, 2 lbs.  I'm figuring to use this is secondary.  Have a saison recipe with Lemon Drop Hops about 30 Ibus.

36
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: October 01, 2015, 11:37:07 AM »
I have no experience with either, but the Guava paste has a bunch of additives that I'd (personally) rather not use - such as added sugar, citric acid and food coloring. It doesn't look like it has added preservatives, so at least it shouldn't impact fermentation.

Now the Passionfruit Pulp lists "Passionfruit Pulp" as its sole ingredient. I had no idea that this existed up until now, and I want some like yesterday. If it's even remotely good, I will be using it in a mead ASAP, and probably in beer. I might even put it in cider. I love the flavor of passion fruit, but I've never found a convenient source that I would want to use in the brewery until now.

Im trying to find Pulp, I think some gourmet food vendors do offer it frozen, and I would like to attempt either guava or passion fruit for this saison.  Some friends in my old Homebrew club were planning on putting Goya Guava puree in a keg filter, I guess to randalize and serve.  I was thinking more of putting the guava or passionfruit in fermentation.  Not sure if I should add as fermentation ends or do in secondary.

37
Ingredients / Re: Guava/PassionFruit Paste/Pulp
« on: September 30, 2015, 02:56:55 PM »
I wasn't too worried about the pectin, but good to know about the pectic enzyme. In your experience avoid all preservatives in fruit?  This is helpful to know, I wondered if they would have impact on fermentation.  Was also debating what yeast to use. at first was looking at French Saison from Wyeast but also looking at some of the Yeast Bay blends. My apt regularly is a bit over 70, just wondered if I needed a belt to finish out for the Yeast Bay strains since they all seem to bottom out at 68

38
Ingredients / Guava/PassionFruit Paste/Pulp
« on: September 28, 2015, 12:27:24 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? 

39
Equipment and Software / Re: Purging Carboy/Head Space
« on: September 20, 2015, 05:37:19 PM »
Great, thank you! 

40
Equipment and Software / Re: Purging Carboy/Head Space
« on: September 20, 2015, 11:02:37 AM »
Do you need to use a beer gun? or are there other options?

41
Equipment and Software / Purging Carboy/Head Space
« on: September 20, 2015, 10:12:54 AM »
I have just built a keezer and about to hook up my CO2 tank, regulator, distributor and gas lines. I have an IPA that I am fermenting in the keezer and was planning to dry hop. I have not purged head space in the past but would like to do so now to prevent oxidation.  How do you do so with a basic CO2 setup?  Do I just turn on gas, regulator and open one distributor gas line and put in my big mouth bubbler?  At what PSI? Ive tried to look up videos on youtube but most are not informative.

42
Equipment and Software / Re: Plate Chiller
« on: September 16, 2015, 11:25:12 AM »
Okay this is very helpful, mainly I just need to change around my method of using my IC to better chill wort faster and then maybe make up the last few degrees in my keezer. My faucet moving at full blast does decently to get water in the IC.  I may look into a pump though soon as another option as well, maybe to recirculate.  Thank you all

43
Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 04:37:18 PM »
That is the thing, there isn't much for us to water, we live in an apartment complex with very little greenspace. 

44
Equipment and Software / Re: Best Chiller Option
« on: September 14, 2015, 03:50:47 PM »
so the suggestion would be that my setup shouldn't change much, just rely on my keezer to chill down further and maybe one change would be getting a pump to pump the ice water through the chiller faster. 

45
Equipment and Software / Best Chiller Option
« on: September 14, 2015, 10:40:01 AM »
I currently have a two-stage wort chiller system. the coil that goes in my kettle and a smaller first stage that i put in an ice chest.  It's great at getting down quickly to 90 but then as most people experience it is slow, even with ice to get down to 70.  Plus it wastes a lot of water.  Do you all have a go-to option that both gets the wort down fast and faster 70 but also eliminates wasting water as much as my system does? I know I am at the mercy of the water temp of my tap and I could use ice to compensate. Is CounterFlow or Plate better?  What is best? Thanks all, I want to save time and also be a good Californian and not waste so much water. 

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