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Messages - nicosan1

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46
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.

47
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.

48
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?

49
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. 

50
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.

51
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

52
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?

53
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.

54
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

55
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.

56
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?

57
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.

58
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.

59
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

60
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? 

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