Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - nicosan1

Pages: 1 2 [3] 4 5
31
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 27, 2013, 02:44:23 PM »
at this point I am just going to transfer to the secondary. Even though I used London Ale yeast packets for fermentation, should I add any yeast in secondary, like say one more pack of Wyeast London or a dry pack of Safale US 5 to ensure carbonation when I bottle condition? 

32
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 25, 2013, 06:47:00 PM »
How about Distiller's Yeast?

33
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 24, 2013, 12:56:10 PM »
Also, if my fermentation is done and has not gone further, after transferring and conditioning in secondary, do I need to add any yeast before bottling given the size of this beer? Want to make sure that there is enough to work with to bottle condition.

34
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 24, 2013, 10:34:20 AM »
Its a decent stout, you can taste the roasted barley, a bit cloying sweet, body is a bit light. You can't taste a bit the alcohol not fusile alcohol but what you get from a big beer, but rather smooth, if a bit sweeter than I wanted it to be. Seems like two packs of London Ale yeast wasn't quite enough. Should I just transfer to secondary its at about 1.037 hasn't really dropped since I last reported. Not sure if there is anyway to drop the FG.

35
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:53:30 PM »
I had about 12 oz of C120

36
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:52:36 PM »
I measured with a hydrometer and came up with that. I tried with refractometer and got about 1.050

37
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:38:56 PM »
So its been three weeks in primary on this beer, its down to about 1.042, according to my last reading. I expect since my recipe included Roasted Barley, Midnight Wheat and Flaked Wheat Ill have a higher FG. BeerSmith tells me that with the two packs of Wyeast 1028 I should have a final gravity of 1023 after a starting at 1.101.  Should I keep at it in primary? Also is there a point to perhaps pitching one more pouch of yeast and reoxygenating with my aquarium pump and stone?  Thanks

38
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: October 16, 2013, 10:07:45 AM »
It shouldn't be much different, I agree.  The other thing you can do that might be more important than adding more O2 is to knock the CO2 out of solution.  That will help your yeast too.

How do you knock CO2 out of solution?  I am using a fermenter bucket for primary.

39
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: October 15, 2013, 01:22:30 PM »
Thanks Denny, yes any suggestions would be appreciated. Also, in terms of an aging profile since this is a big beer, I was wondering, does 14 days in primary, two months in the secondary sound good for a beer in the 1.095-1.100 OG range?  This is new territory for me, I want to give time for yeast to do its work well in primary, secondary and bottle

40
All Grain Brewing / Re: Mash Efficiency Problem
« on: October 15, 2013, 01:13:04 PM »
Guys,

I did do a double crush this time, definitely helped my efficiency, though I still added some DME to pump up this Imperial Stout recipe. I think I mashed a bit high, was at 153 when I closed lid and when I started vorlaufing my first running they came in at about 149.5. 

In the end, for about 15lb of MO and misc. grains I probably would have gotten 1.080 post boil. Added two cups of DME and it bumped up nearly to 1.100.

One thing a couple of folks mentioned is testing my water ph to find out if that might effect my extract efficiency. Most folks have told me NYC (Brooklyn) water is just fine and don't need to mess with it. Do you have any thoughts on water ph affecting mash? 

BTW, thanks immensely for your help, I'm plugging away with your ideas and I feel like I am making progress and not spinning my wheels.

41
Yeast and Fermentation / Oxygenation in first few days?
« on: October 15, 2013, 01:07:21 PM »
Hey all, just brewed an imperial stout that measured at 1.095 (refract) or 1.100 (hydrom). I used two smack packs of Wyeast 1028 to pitch and I used my aquarium oxygenator before pitching. I heard on Jamil's BN show that with big beers they recommend reoxygenating with the oxygen pump for a little bit on a day or two after brew day on big beers.

Do folks think is a good idea or do they have recommended techniques? I know my FG will be higher because of the dark malts I used but just want to make sure that my yeast are happy. 

Thanks

42
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 17, 2013, 07:38:10 AM »
thanks klickitat jim, I do plan to keep reheating mash tun, especially as I brew in my kitchen next to a window.   I think if I bump my temperature a little bit higher than my strike temp, I can stir off some heat during the 5 minutes or so I will be stirring grain to get to an even temp.

43
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 16, 2013, 01:48:51 PM »
As for volumes, I had 13.5 lbs of grain, I did 1.75 qt/pd, used about 6 gallons for strike water, about 2.5 gallons for sparge water. My temp was a bit low for sparge as well, about 165. I got about 7.5 gallons of wort from the 1st and 2nd runnings.

44
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 16, 2013, 01:45:22 PM »
I am using a mesh screen.

45
All Grain Brewing / Re: Mash Efficiency Problem
« on: September 16, 2013, 01:40:41 PM »
kramerog/denny, so perhaps stirring for about 5 minutes can improve extract efficiency and also give more time to get a better accurate temperature reading in multiple locations, then close the top of the lid, likelier to see less of a drop. 

I like making session beers, but wanted this one to be a step towards making a bigger beer, an RIS, I just want to make sure that I am not letting my pounds of grain go to waste.

Pages: 1 2 [3] 4 5