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Messages - Wort-H.O.G.

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301
General Homebrew Discussion / acrid/ashy character?
« on: March 11, 2016, 06:25:29 PM »

Dumb questions so I apologize - I assume you entered your grist, lovibonds, and volumes into Brunwater correctly?  Weighed out salts correctly? Also, I learned a new lesson on Brunwater this week that I should've figured out by now- that it's more accurate if you subtract your boiloff rate from your sparge volume in the software. What is your boiloff rate? Martin said that higher boiloff rates will concentrate the water additions, which seems obvious but wasn't to me. Concentrated additions could = undesireable results. Also, I'm surprised that Carafa III @ 3.8% would ever come off as acrid and unpleasant, having so little roast. The last stout I brewed had almost 11% of combined chocolate and roasted barley and was like chocolatey espresso. What profile did you go with - black balanced ? Just wondering.



Edited for grammar and dumbassery.

Can you elaborate on the Bru'n Water trick a bit?

During conversation of salt additions and concentrations, it became evident that perhaps one could end up with a more concentrated mineral adjusted wort because of amount of boil off. To compensate, it may be prudent to reduce sparge water by the amount of your projected boil off, therefore reducing your total mineral additions to desired levels.


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302
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 05:50:19 PM »
Wlp029


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303
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 05:17:14 PM »
Alt cleaned up quite nicely without gelatin.




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304
Yeast and Fermentation / Re: repitching aged slurry
« on: March 11, 2016, 05:16:32 PM »
830,833,090,001 to name a few.


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305
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 05:03:03 PM »
My volumes, measurements, and lovibind figures should be accurate. I don't account for my boil off with bru'n water which is normally about 11% or just less than a gallon for a one hour boil. I used the black balanced profile.

I may have a pint tonight and pay closer attention to what I am tasting. Like I said it is pretty minor but still noticeable. The recipe is very close to a Schwartzbier for what it's worth.




Try it again tonight and report back. I'm curious if you perceive it the same way . I know I perceive my beers differently on different days.


+1   just curious..how much ppm of sulfate?

306
Equipment and Software / Re: New gun
« on: March 11, 2016, 05:02:00 PM »
You're gonna freaking love it. I posted yesterday that I had an open spot on one of my manifolds and dedicated it to the CO2 line to the gun. Great idea. Makes the process much smoother. By the way, my LHBS has a great video tutorial on using it - really helped me  :


https://youtu.be/K-CcNVddels

yeah Northern brewer had video also I watched. going to use it for wine, mead, and beer. i bought a distributor just for this so i don't have to screw around.

307
Yeast and Fermentation / Re: repitching aged slurry
« on: March 11, 2016, 04:46:42 PM »

done 4 week old with no issues.

straight slurry repitch, no starter?

Yes...many times. Just pitching larger quantity is all. Lags a little longer but no issues.


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308
Equipment and Software / New gun
« on: March 11, 2016, 04:42:25 PM »
Finally broke down and ordered my new weapon....the bottle filler.

Looking forward to giving it a go.




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309
Yeast and Fermentation / Re: repitching aged slurry
« on: March 11, 2016, 04:33:59 PM »
done 4 week old with no issues.

310
General Homebrew Discussion / Re: acrid/ashy character?
« on: March 11, 2016, 04:32:41 PM »
My current black lager is on tap now and has what I would describe as a slightly acrid and ashy character to it. After the palate adjusts it is less noticeable and the character isn't enough to significantly hurt the beer overall. It could be a flavor that I am just overly sensitive to as my palate is kind of inconsistent. I am curious what could be the cause.

I had a mash pH of 5.57. I used baking soda to raise the mash pH
The only roasted malt in here is Carafa III special at 3.8% of the grist
W34/70 yeast fermented in the low 50s
FG was 1.013

Let me know if any additional information would be helpful.

im at a loss based upon what you described as your recipe and process. that's very little roast anyway, and with that PH you should have been AOK.

311
Other Fermentables / Re: First Mead
« on: March 11, 2016, 02:19:43 PM »
down to 1.002 so exceeded 14% and PH 3.8.  presume that PH is fine as is, and that if i wanted I could adjust lower if I wanted to?

312
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 11:43:31 AM »

Denny has a link to a BYO article he typically posts when the topic of head foaming and retention comes up.

Think that's what I read and referenced.


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313
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 10:56:42 AM »

I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.


Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.

cool-my generic ones don't have that.

perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention.  Interesting as I do tend to use a high alpha for bittering in many of my beers.


I agree it's definitely a combo of factors. I normally bitter with high AA, too. I bittered the helles with Mittelfrueh, though, so I'm curious to see the foam there. I hadn't bittered with noble for awhile, so I wanted to re-asess whether I got any slight noble character from that. I'm pretty sure the long alpha rest had to help some with foam though.

yeah I left that out as that's something relatively new for me, and while it does show to improve its not part of my ale process or previous lagers.

314
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 10:42:16 AM »

I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.


Those SN Spiegelaus have a hop cone etched into the bottom. Doesn't make the beer taste any better, but kinda cool anyway.

cool-my generic ones don't have that.

perhaps the secret to both foam and retention is a combination of things- enough proteins in the beer, high viscosity, proper carbonation and temp, clean glassware, and even high alpha bittering hops....the latter is one I just read article on and indicates use of a high alpha bittering hop such as magnum can aid the head retention.  Interesting as I do tend to use a high alpha for bittering in many of my beers.

315
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 11, 2016, 10:00:42 AM »
i don't think I even have a glass with nucleation points. most of mine are old school from 1990's.

not in the glass.  bubbles clinging to unclean surfaces.  hot rinse just doesn't cut it at my house.

 ;D

I thought you were talking about those newer glasses with the nucleation points etched in bottom of them.

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