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Messages - Jeff M

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61
Yeast and Fermentation / Re: WLP029
« on: July 16, 2014, 04:37:10 PM »
Well ive read reviews that breweries in Cologne ferment from 68-73 and only lager for 3-4 weeks with the style so pitching at 78 then bring into the ac shouldnt be out of that range.  I pitched and moved the fermenter into a 65~ room. 

62
Yeast and Fermentation / WLP029
« on: July 16, 2014, 04:17:55 PM »
Anyone familiar with this yeast?  I brewed on Sunday.  Pitched sunday night at around 76F and brought it into my AC'ed room to keep it cool.  Ac dropped it to 70 on monday and down to 65 yesterday.  A tthis point the krausen as fallen.  Opened up the fermenter and got a wiff of Bananaie sulfer.  I know the sulfer will clean up during the lager phase but has anyone ever had Banana?  Im going to assume its just super young and will clean itself up in another week or so.

Cheers,
Jeff

63
Equipment and Software / Re: New mash tun build
« on: July 16, 2014, 04:09:34 PM »
A Braid can pull as much wort out as a false bottom depending on the FB design and if it uses a pickup tube.  I use boilermakers and the pickup tube is a superb addition, but it can be rather hard to swallow the additional cost just for the added perk of not leaving 1-2G in a vessel.

What Brand will you be using?  It will determine how effective the FB available to use in it will be.

64
All Things Food / Re: Kombucha & Beer
« on: July 16, 2014, 12:48:51 PM »
Where does one acquire a kombacha culture from?

Jeff


You can use a commercial bottle or buy a SCOBY (symbiotic colony of bacteria and yeast) online. Amazon has them. Real hippies share their SCOBY as they just keep getting larger and larger the more batches you make. They look like large disks that are part pizza dough, leather, and booger.

Thanks Steve.  Is it possible to "breed" a SCOBY from WLP or wyeast parts like a mad scientist?

65
All Things Food / Re: Kombucha & Beer
« on: July 16, 2014, 12:39:36 PM »
Where does one acquire a kombacha culture from?

Jeff

66
Pimp My System / Re: GCBC 1BBL Pilot Build
« on: July 16, 2014, 09:34:09 AM »
This is a pilot build? Are you planning on something bigger?

My plan is to use this to pilot a bunch of recipes and understand yeast handling etc.  In a year or so ill start looking for a location, write a business plan, apply for permits etc etc.  Ill buy new 2.5bbl vessels and use it on this system since i dont have the kind of money needed for anything bigger.  It will be a lot of work for not much, but other companies around here have been very successful with the same scale brewery.   I also know of pro brewers on this forum who didnt start with much, and with some hard work have done a bang up job of it.

Yep, we we're one that started with a keggle system, and still fermented in buckets for the first year of sales.  Even now, we just have a 1bbl solution, with only the tower of power for automation.  Looking at some of these pictures, my pro-brewer system, is quite archaic as compared to many home-brewers.

Its not about how shiny it is, its about the beer that comes out.  I am quite sure that the beer you make is of better quality then the beer that i make.  Looking to catch up in that department mic;)  If only there where a way to cram years of experience into a short time frame.

67
All Grain Brewing / Re: Astringency problem
« on: July 16, 2014, 05:14:58 AM »

Another issue could be that the area you live had its water source changed/moved according to some sort of seasonal issue.  So your old water report becomes defunct and you are essentially adding blindly.

Jeff

Good point. I read his post as using RO, but maybe he is diluting tap water with RO

I probably missed that part.  If he is making his own RO tho he may need a membrane change etc etc.

68
All Grain Brewing / Re: Astringency problem
« on: July 16, 2014, 04:58:00 AM »
Another issue could be that the area you live had its water source changed/moved according to some sort of seasonal issue.  So your old water report becomes defunct and you are essentially adding blindly.

Jeff

69
All Grain Brewing / Re: Astringency problem
« on: July 15, 2014, 07:34:46 PM »
Have you monitered pH at all during the sparge?  One way to help this is lowering sparge water temps at the end of fly sparging.  Also lots of dark grains can cause astringency issues.  Is there a common ingrediant or pattern in the malts you use over the last 4?  Posting grain bills may help

70
All Things Food / Re: SWMBO ordered me a half a pork belly!
« on: July 15, 2014, 07:01:37 PM »
She ordered "you", or she ordered "both of you" a side of pork belly?  Its like the gift that keeps on giving.  Enjoy it, makes me wish i had a smoker and more free time.

71
Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 10:36:24 AM »
Here is where I bought mine... the 1 gallon... It looks untouched a year later lol...
http://www.dudadiesel.com/search.php?query=phosphoric

they have the same stuff on amazon, i just wasnt sure if it would be the correct type of acid etc.  Thanks Man

72
Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 10:17:00 AM »
my water ph seems to have a base of 8.7( needs more testing)  and im treating ~60g a brew.  we used 20ML of lactic last brew session.  Thats 7.5 brews per bottle.


I buy my lactic acid for $3-4 a bottle. 4oz LD Carlson bottle. $0.50 a 30gal batch is pretty insignificant.

Agreed, but im trying to brew professionally eventually, and since everything adds to the cost of the beer, learning to use the correct chemicals(lactic acid adds taste to beer in large quantities, phosphoric doesnt) in the correct amounts and sourcing larger quantities for cheaper becomes paramount.  :D

73
Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 10:10:33 AM »
10% concentrations would still be rather expensive to use because of how much you would end up using.

How so? A 10% phosphoric acid addition of ~6 mL can bring my water (alkalinity=13, pH=8.5, 10gal) to pH=6. At $4 a bottle from NB, it'd take me most of the year to run through that.

my water ph seems to have a base of 8.7( needs more testing)  and im treating ~60g a brew.  we used 20ML of lactic last brew session.  Thats 7.5 brews per bottle.

74
Ingredients / Re: Sourcing Phosphoric Acid
« on: July 15, 2014, 09:31:57 AM »
Didn't they stop selling to new homebrew customers? 

I thought they changed their policy to only sell commercial but grandfathered in existing active homebrewers.  And even for them only for grain orders.

If I have that wrong, please let me know.

Your local homebrew store should have the chemicals you need.

Paul

I work at my LHBS, sadly we dont have access to this acid, and dont order from CMG.  Looking for a secondary source with a higher concentration.  10% concentrations would still be rather expensive to use because of how much you would end up using.

75
Ingredients / Sourcing Phosphoric Acid
« on: July 15, 2014, 08:23:00 AM »
Id like to get some phosphoric acid to lower the pH of my water for brewing.  Does anyone have a recommendation on where to get it?  I found 85% food grade Phosophic acid on Amazon but was wondering if there was a better option.  I am currently using 88% lactic acid but the amounts i need to brew 1bbl make it rather expensive and the chance for an off flavor is less then appealing.

Cheers,
Jeff

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