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Messages - blatz

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1921
Ingredients / Re: hops for a porter
« on: August 11, 2011, 02:04:40 PM »
I'm partial to Willamette, though lately I've been using Mt Hood since I always have those around.

1922
Yeast and Fermentation / Re: WLP090 San Diego Super Yeast
« on: August 11, 2011, 05:54:08 AM »
thanks for the info gmwren.

I bought some last week and plan to use it in a Green Flash IPA clone.  I still plan to pitch at 60 and ferment at 62-64, for much of the reason you commented.  optimum usually means for yeast performance not for the best beer.

I'm most concerned about the high expected attenuation.  Looks to me like liquid US-05...

1923
Equipment and Software / Re: pH meter - what else is needed?
« on: August 11, 2011, 05:45:55 AM »
154.  yes, I know its bad, but I couldn't help myself.  :-[
I see. Still no step mashing!!!

once the brewery (and the house around it are finished) I promise to try it - it will be much easier to step mash being electric and HERMS  ;)

1924
prost!

1925
Equipment and Software / Re: Oxygen Flowmeter - Disposable O2 Cans
« on: August 10, 2011, 01:58:19 PM »
i'm not sure I understand.  I just look through the bail opening - if the top of the wort isn't foaming up, I crank the O2 regulator further until I get a visual confirmation.

1926
Equipment and Software / Re: pH meter - what else is needed?
« on: August 10, 2011, 11:42:33 AM »
little confused here - I brewed a fest yesterday - pH read 5.61 at room temp and 5.44 at mash temp.  I know its a little high, but I think I'm okay - gravity etc was fine.  More important, does that differential seem right?  I thought it should be 0.3 difference between mash and room temp readings?

How did you measure the pH at mash temperature?  I have the same meter as you and the maximum temperature compensation is 50 degrees Celsius (122 degrees Fahrenheit).

I've also heard that it isn't good for the probe to immerse it in mash temperature liquids. 

154.  yes, I know its bad, but I couldn't help myself.  :-[

1927
All Grain Brewing / Re: Fermentation taking LOOOONG time
« on: August 10, 2011, 11:24:07 AM »
if you didn't make a starter, you underpitched.  and if the yeast was old/close to expiration, you dramatically underpitched, which might explain your long fermentation.


1928
All Grain Brewing / Re: Fermentation taking LOOOONG time
« on: August 10, 2011, 11:10:35 AM »
what yeast and did you make a starter?

1929
Equipment and Software / Re: pH meter - what else is needed?
« on: August 09, 2011, 12:02:38 PM »
I use the MW 101  http://www.water-testers.com/contents/en-us/p4324_milwaukee_mw101_ph_meter.html

like you said, the more I think about, the less it is worth worrying about.

One thing that was cool - Martin's sheet said the pH at room temp should come out to 5.6, and it did.  Too bad, I forgot to go back and change my salt additions when I rearranged my grist - I would have shot for 5.4-5.5 instead, but all should be good.

1930
Equipment and Software / Re: pH meter - what else is needed?
« on: August 08, 2011, 08:40:35 AM »
also - is there a good reason why I couldn't save some of the calibration solutions (in white labs tubes) for future use? 


1931
Yeast and Fermentation / Re: Freezing wort-- am I risking botulism?
« on: August 08, 2011, 08:10:36 AM »
Sometimes when I brew, I will save 1-2 quarts of my last runnings, boil them for 15 minutes, put into a tupperware, cool down, and then store in the freezer for making a starter at a later date.

After reading an article about canning wort, I am wondering if my process is opening the possibility of botulism.  Is this process safe?

eh - I would do what I do to be safe instead: same process, except I just save the runnings, freeze them and then defrost and boil when needed for a starter.  yes its not as convenient as what you are doing, but it would be safer to can if you want to have ready made starter wort.

1932
Equipment and Software / Re: pH meter - what else is needed?
« on: August 06, 2011, 08:29:40 PM »
little confused here - I brewed a fest yesterday - pH read 5.61 at room temp and 5.44 at mash temp.  I know its a little high, but I think I'm okay - gravity etc was fine.  More important, does that differential seem right?  I thought it should be 0.3 difference between mash and room temp readings?


1933
Ingredients / Re: Cara Red .... it ain't red
« on: August 06, 2011, 08:12:01 PM »
funny, I was just about to say that I just brewed my fest yesterday with a small amount of carared and it definitely had a red hue to it (though orangey-amber overall) but I also used  a similar amount of Caramunich II - now I don't know which caused it...

1934
Yeast and Fermentation / Re: Started washing my yeast...
« on: August 04, 2011, 07:49:03 AM »
A big factor is saved costs: I have definetely cut costs on the 20+ (12 gal.) batches that I have brewed this year.

That doesn't really enter into a rinsing vs. not rinsing debate though. The costs are the same either way.

Right - no one said they didn't reuse yeast slurry

1935
Beer Recipes / Re: Wheat, Octoberfest, Ale?
« on: August 04, 2011, 05:18:01 AM »
Next question is should I mash at a high or low temp. I like a good malty flavor so I am thinking around 155?

that would be good.  SN reportedly does Kellerweiss single infusion in the high 150s and that has a nice malt balance to it.

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