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General Homebrew Discussion / Re: Happy Brew Year - Happy New Beer
« on: January 04, 2016, 09:29:42 AM »
I want to try Belgian Beers.  All of them.  I worked up a recipe for a Belgian Blonde that I plan on brewing this week. Then I have plans for a Dubbel, Trippel, and a Quad.

General Homebrew Discussion / Re: Mistakes, Learned From
« on: January 04, 2016, 09:19:57 AM »
Wow, reading through here makes me see a business opportunity for something like this for vallves

Flashback! I was an AO

I use 75g DME per 1L of water, so I guess that works out to be .75g per 1mL.  If I recall correctly, that puts me in the 1.030ish range.

Beer Recipes / Re: American Brown Ale
« on: January 04, 2016, 09:09:01 AM »
Personally, I'd use Cascade for everything after 45 mins. I love Columbus but it might be a tad assertive as a flavor hop for this style. But in a pinch it would work fine.

I've never used it outside of bittering, so I have no idea how it would work as a late addition. At the same time, I really don't want this beer to be just Cascade, but I'm not familiar enough with the rest of my hops to know what to use. (This is the second original beer I've brewed since buying them all.)

Of what you have on hand, you could use Amarillo or even Crystal @ 15 mins. Crystal is a lager hop that works well in ales. Like I said the Columbus would work ok too, if need be.

I have made a brown ale using Crystal as a late addition and I really liked the flavor and aroma.  Similar grain bill and neutral yeast (WLP001).  I think I used Northern Brewer or Magnum for bittering.

General Homebrew Discussion / Re: Frozen beer
« on: January 04, 2016, 07:18:30 AM »
Thaw it out, keep on trucking

+1.  You may find out it's one of the clearer beers you've made.
Yup.  Had this happen with a wheat beer.  Made a Kristallweizen (unintentionally).

Yeast and Fermentation / US-05 Smells Like Bread Yeast
« on: January 03, 2016, 09:48:45 AM »
I pitched a packet of US-05 into a blonda ale wort that I brewed and two days later I get the distinct smell of proofing bread dough.  I'm sure it's a combination of the aromatic malt/carapils/base malt plus the yeast.  I'm pretty sure there's nothing wrong, it is just unusual to me with this yeast.

Yeast and Fermentation / Re: safale us-05
« on: December 30, 2015, 08:11:26 AM »

Perhaps I am inpatient.  Never had to wait this long with any yeast in 17 years of brewing.  Pitched rehydrated yeast 8 hours ago.
You've never had to wait 8 hours to see yeast activity? 
I was thinking more like, "You've been brewing for 17 years and you still check your fermentations that early/often?" After my first 2-3 batches, I stopped checking earlier than 2-3 weeks unless it was needed for something like dry hops or temperature adjustment. I've never once had an issue with yeast that was DOA, and I just trust it to do its thing after I pitch.
I can't stop looking at mine. I have a clear fermenter for that very reason.

I use a stainless bucket so I won't get anxious staring at glass with no perceived fermentation.  ;D

BTW, going 24 hours or so with US-05 is not uncommon for me.

Kegging and Bottling / Re: Galatin fining
« on: December 28, 2015, 08:48:46 AM »
For a while I've been fining with gelatin to drop the yeast out first, then dry hopping. I feel that it gives the dry hop character a longer life since there is much less yeast to bind hop oils to (then settle out). I agree that fining after dry hopping causes a noticeable drop off in hop aromas and character.

^^^This is what I have found works best for me as well.

All Grain Brewing / Re: I'm confused
« on: December 28, 2015, 08:39:27 AM »
Avoid the confusion by not worrying about what the mash pH is at mash temp. All the literature, spreadsheets, calculators, are set up for room temp readings. It's an arbitrary choice to do so because it is useful to remove a layer of confusion. This is the point of standards.

That is good news.  I thought that I had been doing it wrong all this time.

All Grain Brewing / I'm confused
« on: December 28, 2015, 08:28:18 AM »
Nothing new here....

Everytime I read about taking a mash pH reading I get more confused.  If I measure my mash pH at room temperature, and it is say, 5.2, that means the mash pH is actually 5.5ish?  So if I am targeting a mash pH of 5.2, the room temp reading should be 4.9, yes?

Using Bru'n water, are predicted mash readings of 5.2 to mean room temp, which would actually mean the mash pH is predicted to be 5.5, correct?

All Grain Brewing / Phosphoric acid to adjust pH
« on: December 28, 2015, 07:09:44 AM »
I just got a bottle of 85% food grade phosphoric acid and I used a spreadsheet to dilute some of it down to a 10% concentration.  When I plugged all of my numbers into Bru'n Water, it says that I need 46ml of 10% acid to bring my mash down to 5.2.  I'm brewing a Blonde Ale, BIAB 4 gallon batch.  5# 2 row, 8 oz carapils, and 5 oz aromatic malt.  yellow balanced profile, with 5.6 gallons of RO water.  I'm also adding 1.5 grams of gypsum and 1.5 grams CaCl.  When using 88% lactic acid, I only have to add 5ml. 

46ml of 10% phosphoric acid seems high to me.  Does it take that much more to move the pH? Or did I do something wrong in the spreadsheet?

All Grain Brewing / Re: Efficiency Mini Test
« on: December 28, 2015, 07:00:34 AM »
Which mill did you purchase and what factory gap setting did it come set to? 

+1 to always checking the crush prior to doughing in.

MM2 Pro, .045"
In addition to dialing in your system with the test mashes, the "crush your grain until you're scared" comment is not only funny, it's true.  My initial gap setting from the factory with my Barley Crusher was .039", I've dialed it down to .035". I can probably go finer, but I'm happy with the results.  On my system that took me from 65% to around 70% efficiency. I also mash at 1.75 quarts of water per pound of grain.  That works well for my Blichmann kettle and false bottom.  Lauter speed is good, and I haven't ever gotten a stuck sparge (well, that one time when I used 20% rye and the mash turned into cement  :o).

General Homebrew Discussion / Re: Krausen after 2 weeks
« on: December 22, 2015, 08:07:28 AM »
I've noticed this occurring with US-05 and beers that contain a relatively high proportion of crystal and or roasted malts.  I just swirl to break it up, let it settle for a day or two and rack.  Haven't noticed any off-flavors.

Yeast and Fermentation / Re: Yeast Nutrient
« on: December 22, 2015, 07:38:27 AM »
I use it for my starters and in the boil kettle.  I drop it in at the same time I make a Whirlflock addition.  I've noticed slightly faster and more complete fermentation.

Kegging and Bottling / Re: Draft Brewer keg system
« on: December 22, 2015, 07:35:47 AM »
Can't speak for the quality issues the above posters refer to, but I put together my own 3 gauge regulator (one gauge for the pressure in the co2 tank and one each for the keg pressures).  All said and done it wasn't much more than $125 or so IIRC.  Also, look at the MoreBeer website for Torpedo Kegs.  They are new and about the same price as used ball locks.  I only have one of them, but it is a very nice keg IMO, and you don't have to fuss with getting used kegs that don't seal correctly.

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