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Messages - nicosan1

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Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 23, 2016, 02:29:40 PM »
15lbs Maris Otter
1.5 lb Roasted Barley
8oz Black Malt
8oz American Chocolate
8oz British Chocolate
8oz Flaked Barley
.5 lb DME
3.25 ozs EKG at 60
Yeast Nutriet

Single Infusion, Batch Sparge at 152.

2 packs WY 1028, 2 liter starter, stir plate

Pitched at 63, Fermented for 4 days at 66, raised to 70 to finish.

Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 23, 2016, 01:51:40 PM »
What was you starting gravity? 1.024 is respectable for an imperial stout. Did you make a large starter, or better yet, use a repitch from a smaller previous beer?

In the last case, beer was at 1.090, I used two packets and also made a two liter starter with nutrient and 02.

Yeast and Fermentation / Wyeast 1028 for Stouts
« on: February 23, 2016, 01:25:04 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 04, 2015, 05:36:15 PM »
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, 10:37:54 AM »
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 / Re: Beer Line Cleaner
« on: November 24, 2015, 10:35:24 AM »
I do have a spare keg and can use that to clean out lines by putting hot water through the line and faucet and then running maybe some oxiclean and starsan.  Thanks for that advicel. 

Kegging and Bottling / Beer Line Cleaner
« on: November 23, 2015, 04:13:01 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 / 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

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? 

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. 

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.

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

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. 

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.

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? 

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?

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