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 [4] 5 6 ... 167
46
All Grain Brewing / Re: water profile for witbier
« on: May 15, 2015, 08:03:20 AM »
This is a style that I am not too familiar with and have only brewed on once that turned out great.

My plan is to use 'yellow balanced' profile as a guide. What would be an appropriate mash pH for this style? I was planning for 5.4 but thought going lower might be recommended. Any advice?

i use yellow balanced but target 5.2ish PH . prefer the tartness.

47
Equipment and Software / Re: Volume in my Kettle
« on: May 14, 2015, 05:18:13 PM »

Thanks ken, now I'm pissed at the manufacturer again
Now that I see you run the math, I realize I'm the dumb#$%. Half of my diameter is 7.75, not 7.25. And to think I think of myself as a math guy! Plugging that into the formula gives me a volume of roughly 15.42 gallons, so its as advertised. Think with a little ferm cap I will still be good to go as long as I keep a watchful eye on it. Thanks again.

Haha! It happens. Glad you figured it out and can breathe now Frank.


Sent from my iPad using Tapatalk

48
Equipment and Software / Re: Volume in my Kettle
« on: May 14, 2015, 04:10:28 PM »
So some googling tells me the volume surrounded by a cylinder = pi*r2*H. When I plug manufacturer's specs for my kettle into this equation, I get roughly 3.14*64*19.2 from the formula here: http://www.smartconversion.com/unit_calculation/Volume_of_a_Cylinder.aspx
and this says it equals 16.7gallons in my kettle. My main issue is that when I measure the interior dimensions of the kettle, I get a radius of 7.25" and total height of let's call it 18 7/8". Plugging these measurements into the formula yields a volume of just under 13.5 gallons. This kettle was marketed through kickstarter as a 15 gallon kettle, so I am wondering if my math is off somewhere. I have weighed water by the gallon (8.35#/gallon) as I have filled the kettle with strike water and the volume never matches the manufacturer's etchings on the inside. My measurements were made with what I take to be an accurate tape measure. the reason this all matters is that this weekend, I have my first 10 gallon batch planned that will require 12.5 boil volume or adjust with top off water. If I actually have the 16.7 gallons, I am not concerned, but if I only have roughly 13.5-14 gallons inside, I am very concerned. can anyone help me trouble shoot the math to ease my mind? I know Mark had a formula posted in a thread somewhere that would help me here, but it was not specifically a kettle volume thread, so I'm having trouble narrowing down search results. Very long winded I know, but can anyone help me?

The radius is 7.25" (14.5" divided by two)
The radius squared is 7.25" X 7.25" which equals 52.56
So now we have 3.14 X 52.65 X 18.875 (height) = 3120 (this is the total cubic inches in the pot)

3120 / 231 = 13.5 (the number of gallons the pot will hold)


your math seems correct if your measurements are correct.

49
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  :-[

50
All Grain Brewing / Re: Making it smooth
« on: May 14, 2015, 12:15:09 PM »

51
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.

52
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

53
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.

54
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?

55
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.


Sent from my iPad using Tapatalk

56

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.


Sent from my iPad using Tapatalk

57
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!


Sent from my iPad using Tapatalk

58
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.

59
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.

60
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.

Pages: 1 2 3 [4] 5 6 ... 167