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 - Wort-H.O.G.

Pages: [1] 2 3 ... 176
1
Yeast and Fermentation / Re: WY 3068 and Avoiding Banana Bomb?
« on: September 02, 2015, 07:06:11 PM »
IME the colder ferment can produce sulfur, but not an issue as it dissipates. Looks like you had a good recipe and optimal fermentation schedule for what you were targeting.....enjoy it!


Sent from my iPad using Tapatalk

2
Equipment and Software / Re: ph meter
« on: September 02, 2015, 04:24:00 PM »
first mete ri purchased and first to get thrown away. erratic and couldnt get a calibration very well after just a short period.

much happier when switched to this:http://www.amazon.com/Hanna-Instruments-HI98128-Temperature-Tester/dp/B0085WV6GM/ref=sr_1_2?ie=UTF8&qid=1441236101&sr=8-2&keywords=ph+meter+hanna

also own this and it has been great:  http://www.thermoworks.com/products/ph/8100ph_meter.html

3
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: September 02, 2015, 04:18:17 PM »
I think increased purity and better packaging are both pluses.  Seriously I was surprised to hear people say they prefered the preforms... I always hated shaking the crap out of them... Then dealing with the potential volcano when you try and remove the lid.  If I can just rip the top off this new packaging and just pour and push the yeast out like toothpaste into my starter I'll be a happy camper.

agreed. shaking the crap out of a vial, especially the chunky strains was annoying. its more like wyeast now and pours out nicely.

4
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: September 02, 2015, 06:45:55 AM »
Friday is another pils with wlp830. all avangard pils with cara pils,blended hop schedule with magnum, hallertauer, select spalt, and saaz. 40ibu.

5
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: September 02, 2015, 06:24:47 AM »
Update- The WLP001 beers have come out great. No flaws and all as expected.

The WLP002 was 1.051 OG and finished 1.010. It was UK Challenger PA. The pure pitch was 4 weeks old when pitched directly into wort. Absolutely a fantastic representation of English Pale Ale- 8C.

Looking forward to additional strains and brews with pure pitch.

6
Yeast and Fermentation / Re: New Yeast Company
« on: September 02, 2015, 06:10:03 AM »
seems to me if high quality fresh yeast, no starter required or needed. FWIW, I've been doing similar tests with white labs pure pitch. using just one pouch 1-4 weeks old, I've had fantastic results with 4 batches and two different strains- WLP001 and WLP002. OG from 1.050-1.062.

7
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: September 01, 2015, 02:00:14 PM »
You're a little late if you are brewing for this upcoming Oktoberfest.  ;)

Another vote for WY2308.

WY2278, the Czech pils yeast, also makes a nice dry but malty O'fest.

if kegging just 21 days..plenty of time to get it done and served for end of september.

WLP833 is lovely IMO.

8
Ingredients / Re: Saaz or Hallertauer Mitt?
« on: August 31, 2015, 04:43:19 PM »
Blending is fun and great way to find something you like. up this weekend is a pils with 4 hop blend for 40IBU:

0.75 oz   Magnum [12.40 %] - Boil 40.0 min   Hop   3   26.0 IBUs
1.00 oz   Hallertauer [2.70 %] - Boil 15.0 min   Hop   4   4.3 IBUs
1.00 oz   Saaz [3.60 %] -       Boil 15.0 min   Hop   5   5.7 IBUs
1.00 oz   Select Spalt [2.40 %] - Boil 15.0 min   Hop   6   3.8 IBUs

9
Kegging and Bottling / Re: Brown Stain in Corny Keg
« on: August 29, 2015, 03:35:05 PM »
Might be rust.  Passivate the SS with a couple cups of muriatic acid.

my bet its in a blemish in the glass....from production. i have one with the same thing...brownish spot on bottom and its clearly in the layer of glass.

throw crap ton of oxyclean in there..if it doesn't come out its likely in the glass.
Glass in a corny keg???

haha my bad. i could have sworn i read carboy....only had one beer so far  ::)

10
Kegging and Bottling / Re: Brown Stain in Corny Keg
« on: August 29, 2015, 03:32:05 PM »
Might be rust.  Passivate the SS with a couple cups of muriatic acid.

my bet its in a blemish in the glass....from production. i have one with the same thing...brownish spot on bottom and its clearly in the layer of glass.

throw crap ton of oxyclean in there..if it doesn't come out its likely in the glass.

11
Equipment and Software / Re: Rethinking my brewery
« on: August 28, 2015, 07:00:44 PM »

i will be running my first test on new induction electric plates. i've been using it to heat strike water, and will try it on the boil tomorrow to see how quickly it comes to boil. if successful, i will be completely indoors for the winter.

Hope it works out for ya. Indoor winter brewing sounds a little more pleasant in your area !

And the nice feature is delayed programming. I set it to start heating my water at 6am tomorrow so when I wake I'm ready to roll.


Sent from my iPad using Tapatalk

12
Equipment and Software / Re: Rethinking my brewery
« on: August 28, 2015, 04:35:31 PM »
i will be running my first test on new induction electric plates. i've been using it to heat strike water, and will try it on the boil tomorrow to see how quickly it comes to boil. if successful, i will be completely indoors for the winter.

13
tomorrow is an oktoberfest with 5# light munich, 5# vienna, 2# carahell, and 1# carapils. 25 ibu with hallertauer and magnum. OG 1.062 for target 6.4% ABV...fall warmer  for sure   8)

14
Yeast and Fermentation / Re: Yeast starter
« on: August 28, 2015, 02:37:32 PM »
I was wondering if you are making a yeast starter with Wyeast, do you need to smack the pack and let it activate before adding to starter?

yes there's a small pouch inside that you can feel and push to a corner, then press firmly down on it and it will pop. not an absolute but best practice to do so.

15
General Homebrew Discussion / Re: Adding NaCl to beer
« on: August 27, 2015, 03:27:57 PM »
What's the impact of adding sodium to beers like IPA? Bru'n Water recommends 25 ppm. If I'm not mistaken that's far under the threshold of tasting salt in water. I added it to the IPA I brewed on Saturday, so I can't change it anymore. Would anyone be able to taste the difference in a triangle test? One beer with 25 ppm, one without?

well under the threshold. around 200pm before perceived in water, and you will likely never exceed 30PPM for your beer.

Pages: [1] 2 3 ... 176