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Messages - dzlater

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61
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 27, 2014, 06:55:48 AM »
  If I brew a beer with an og of 1.050 and an fg of 1.012, and use a yeast that is estimated at 75% att. That's a fully attenuated beer.
If I brew the same beer with a yeast that is rated at 60% attenuation and I achieve that 60% winding up with a fg of 1.020. Is the beer underattenuated because it could go further, or is it fully attenuated because it has reached the limit of the yeast? And wouldn't it be sweeter because there are more unfermented sugars?
  By the same token if I brew the same beer but use a higher mash temp. so the yeast rated for 75% only attenuates to 60% is that fully attenuated because it's reached it's limit due to less unfermentables.
 To much time off from work is leaving me to much time to think about all this.

62
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 27, 2014, 05:51:06 AM »
I thought session beers were mashed at low temps. to make them drier, and therefore more drinkable?
I mash my low gravity saison, bitter, dry stout, and cream ale at 149f usually for 90 minutes.  They are dry and crisp, but I wouldn't say watery. So if mashed higher they would have better mouthfeel , but not taste too sweet?

Correct, the kind of body/mouthfeel left behind by a less fermentable wort is not sweet, just full and malty. Whereas, underattenuation says to be that the yeast didn't finish with all the (sweeter) fermentable sugars that are there and is less pleasant to me.

So is the goal to have the same % attenuation but a higher FG?
With a mash @ 150, and an OG of 1.039 and an FG of 1.011, thats 72% atten.
You're saying shoot for maybe an FG of 1.016. So I would have to shoot for an OG of 1.057 to wind up at 1.016 with 72% attenuation?
But 1.039 to 1.011 I end up with a 3.7% beer.
and going from 1.057 to 1.016 I end up with 5.4% beer.
Also I can't imagine the styles I listed in my other post would taste better finishing at 1.016.
I'm sure I'm misunderstanding something here?

The idea is to have a higher FG at the same OG. For Example, my Dark Mild starts at 1.042 and ends at 1.024. Its actually less than 50% AA, and is only 2.6% ABV calculated. It has a full body, but not very much residual sweetness.

If I want a full malt flavor, I mash high for a less fermentable wort, which makes it taste like a bigger beer than it is.

I would mash a table saison low, because crisp/thin and drinkable are a hallmark of the style. Same with the hoppier/drier styles.

Does that make sense?

That makes sense.
I've just seen so many mentions about mashing low gravity beers @ high mash temps. But usually no one ever mentions the style of low gravity beer.
So the whole high mash temp for low gravity beers, isn't for every style.
It seems to me  just use higher mash temps. for a more malty beer whatever the gravity?


63
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 05:01:40 PM »
I thought session beers were mashed at low temps. to make them drier, and therefore more drinkable?
I mash my low gravity saison, bitter, dry stout, and cream ale at 149f usually for 90 minutes.  They are dry and crisp, but I wouldn't say watery. So if mashed higher they would have better mouthfeel , but not taste too sweet?

Correct, the kind of body/mouthfeel left behind by a less fermentable wort is not sweet, just full and malty. Whereas, underattenuation says to be that the yeast didn't finish with all the (sweeter) fermentable sugars that are there and is less pleasant to me.

So is the goal to have the same % attenuation but a higher FG?
With a mash @ 150, and an OG of 1.039 and an FG of 1.011, thats 72% atten.
You're saying shoot for maybe an FG of 1.016. So I would have to shoot for an OG of 1.057 to wind up at 1.016 with 72% attenuation?
But 1.039 to 1.011 I end up with a 3.7% beer.
and going from 1.057 to 1.016 I end up with 5.4% beer.
Also I can't imagine the styles I listed in my other post would taste better finishing at 1.016.
I'm sure I'm misunderstanding something here?




64
General Homebrew Discussion / Re: Quick question about attenuation
« on: February 26, 2014, 03:07:23 PM »
I thought session beers were mashed at low temps. to make them drier, and therefore more drinkable?
I mash my low gravity saison, bitter, dry stout, and cream ale at 149f usually for 90 minutes.  They are dry and crisp, but I wouldn't say watery. So if mashed higher they would have better mouthfeel , but not taste too sweet?

65
Ingredients / Re: Best options for scaling recipes?
« on: February 18, 2014, 04:34:33 PM »
I'm not trying to be a smartass but instead of scaling the recipe with the software, why don't you just set the software for a three gallon batch , and divide the recipe in half?

66
The Pub / Re: If you're as old as I am....
« on: February 18, 2014, 03:56:52 AM »
I don't think I'm as old as you are.
But I've seen both Hot Tuna, and Dave Lindley.
Enjoy the show.

67
Yeast and Fermentation / Re: Ambient vs Actual (sort of)
« on: February 16, 2014, 05:51:13 AM »
I'm curious, do you know the difference between the ambient air temp and the wort temp?
I always read that the fermenting beer can be 10 degrees warmer, I'm a bit skeptical of that with a five gallon batch.

68
Yeast and Fermentation / Re: Fastest ferment yet - Wyeast 1768
« on: February 14, 2014, 04:39:08 PM »
I brewed a beer with 1768 last weekend.
My buddy gave me a jar of slurry. Or more like you said a "lump of clay"
Beer was supposed to be 1.040 but I wound up at at 1.054
I'll take a peak in the bucket this weekend and see where it's at.

69
Kegging and Bottling / Re: First kegging attempt, Explosion
« on: February 01, 2014, 04:20:01 AM »
Is it possible you added double the sugar to one keg and left the other unprimed?
The other day I was racking 2 fermenters into corny kegs.
I had to prime them because I had no room in the keg fridge.
I had boiled all the priming sugar in one pot so I could add half to each keg.
Filled the kegs sealed them up and put them away to carb up.
Walk back into the kitchen and see half of the priming sugar sitting on the table.
I forgot to prime one of the kegs , but couldn't remember which one.
So I took my best guess and added the rest to one of the kegs.
We shall see in a few weeks if I was correct.

70
General Homebrew Discussion / Re: First Competition
« on: January 27, 2014, 04:32:44 PM »
I just entered my first contest.
I placed third in the Porter catagory.
There were only nine entries in the catagory, but I figure at least I'm in the top third. I'm feeling pretty good about it, it was the first time I brewed the recipe, so it's not something I have been trying to perfect.
Looking forward to seeing the score sheet.

71
Equipment and Software / Re: auto siphon
« on: January 20, 2014, 04:16:40 PM »
I take the bulb off a turkey baster, sanitize, put it in the tubing and inhale. No mess.

This! It's really the key to brewing great beer. Well, simplest way to rack without putting it in your mouth anyway

I tried this the other day, but I left the bulb on the baster, and used that to start the siphon, worked like a charm.

73
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 09, 2014, 12:50:52 PM »
It seemed like such a good idea.
Apparently the laws of physics do not cease to exist in my kitchen.

74
General Homebrew Discussion / Re: Idea for siphoning to keg?
« on: January 09, 2014, 08:18:13 AM »
That's not going to work. Pressure will push on both ends of the port. I've always has great luck with autosiphon. Just put a gear clamp on the racking port end. I even go so far as to put a straight racking cain on "out" end to prevent tube curling.

Yea, that makes sense.
Just to prove it to myself, I'm still going to give it shot with water when I rinse out the keg before filling.

75
General Homebrew Discussion / Idea for siphoning to keg?
« on: January 09, 2014, 04:28:39 AM »
Any one think this is a bad idea?
Pressurize the keg.
Put a dissconnect on the end of the hose.
Place the other end of the hose in the fermenter.
Attach the dissconect to the out post of the keg, release the pressure release valve to draw a vacuum and start the siphon.

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