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Messages - Wort-H.O.G.

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166
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 12:17:28 PM »
Turns out she leaves out two pints of Guinness "until is sours, because that's how Guinness does it" and then dumps that in at flame out.  o_O

Ugh.    :(

yeah that sounds hideous  :-[

167
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 12:15:09 PM »

168
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 12:04:38 PM »
I had always heard as well that it was soured with soured guiness as well... obviously with nothing to back it up.

AFAIK, that's an urban myth.  Although possibly it was done in the past.

yeah that's the one about their "old oak mash tuns" used back in the day that are said to be still used today and contained brett.....not likely or practical considering the amount of guinness pumped out these days.

169
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 11:01:24 AM »
Is Guinness REALLY partially soured?  Anybody got documentation of this?

when i took the tour, they did confirm two things- they use a "content of lactic acid" in the mash that is mashed separate from the roasted malts, then all wort is blended back together.

Which makes sense because it would just be the pale malts and the pH would be high. Interesting though on the separate mashes.

nobody specified but im presuming cold steep of the roasted grains...just conjecture

170
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 10:51:44 AM »
Is Guinness REALLY partially soured?  Anybody got documentation of this?

when i took the tour, they did confirm two things- they use a "content of lactic acid" in the mash that is mashed separate from the roasted malts, then all wort is blended back together.

171
Kegging and Bottling / Re: Food Grade CO2
« on: May 14, 2015, 07:01:10 AM »
I did not read the whole thread so forgive me if I missed anything but there is a difference between industrial Co2, food grade co2 and even beverage co2. I think the most important difference is that they rank in expense in the order I listed! Whether there are any other differences I am not really sure but supposedly the other co2s are not as pure and have some o2 present in varying degrees.
I've heard something similar as well. I think what I've read is that Industrial is 99% pure, Food-grade is 99.9% and Medical grade is 99.99%. And that comes from the internet, so you know it must be true...  ::)

so in essence, most of us are pumping 1% O2 into our beer...must not be an issue?

172
Thanks Ken, I have one on the calendar later in the year that I've seen you post before. Pils, melanoiden, and a bit of something else. I don't have it in front of me but it's in beersmith w your name on it

Yes, however I'm referring to my northern German pils.  You can use 830, 833, or 835. 40ish ibu....it's a dandy.  PM me an address and I will gladly send you a bottle.


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173

Loved it the first time Jon, but this will be my first 10g batch and no pumps. Gonna have to rig up some sort of gravity system on the fly to make it work and not kill my back,

Two of my fave yeast. Someday when you want to brew this pils with a twist , ping me for recipe.


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174
All Grain Brewing / Re: Brunwater target mash pH vs room temp pH
« on: May 13, 2015, 05:13:12 PM »

Another way to think of it is, pH is just a number and your beer came out tasting like 'this'. If the beer was too harsh or tannic, you know you need to adjust your processes to produce a lower number. If the beer was too crisp or tart, you know you need to boost the number.

Its a reference standard that helps you 'tune' your beer.

I should write this down somewhere. Thanks Martin - you're like the Michio Kaku of water.  ;D

:D    Agreed
+2 - That's great advice for any brewing calculation - IBU, SRM, pH, etc. And I can totally hear that in Michio Kaku's voice.

That's phenomenal!


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175
Beer Recipes / Re: ESB thoughts
« on: May 13, 2015, 05:05:54 PM »
im at 1.011 so i'm happy....might get down to 1.010 in a few days. tastes and smells very nice even so young-love EKG.

176
All Grain Brewing / Re: dry hop during temp ramp down
« on: May 13, 2015, 12:22:33 PM »
interesting topic . i've done it so many ways now, and cant seem to perceive anything different conclusively. ive dry hoppped just like you outlined, and i've done it exclusively in the keg and at cold temps.

some swear dry hop warm is the way, others not so much. i just end up doing what works for my schedule at the time, and haven't been disappointed any of the ways.

177
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 11:03:38 AM »
Not as likely if you have check valve installed- preventing back flow of beer in regulator and tank.

178
None of the reviews I've read show a PH meter that sticks out as excellent.  You guys have any suggestions?

ive been happy with these, and prefer 3 digit resolution vs 2..e.g. 5.35 vs 5.3:

http://www.thermoworks.com/products/ph/8100ph_meter.html

http://www.amazon.com/Hanna-Instruments-HI98128-Temperature-Tester/dp/B0085WV6GM/ref=pd_sbs_328_2?ie=UTF8&refRID=0QMCAR25R83NQXSZXBTC

179
Equipment and Software / Re: pH Meter Calibration
« on: May 13, 2015, 10:38:43 AM »
if the meter shows signs of erratic or slow stabilization, its usually a good time to use the very acidic cleaning solution on the probe (think its 2.0 or less). if you still have issues, could be probe needs replaced.

180
Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 08:08:46 AM »
forum is here for questions, with lots of people willing to answer.

carry on Justin  8)

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