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 - guerrinha

Pages: [1] 2 3
1
Yeast and Fermentation / Re: Long time maturing ale
« on: January 01, 2016, 10:01:58 AM »
hey alestateall!
I tasted! it's not showing any off flavours (to my limited tasting skills)
I already started bottling! thanks for the attention.

Sent from my D6543 using Tapatalk


2
Yeast and Fermentation / Re: Long time maturing ale
« on: January 01, 2016, 08:04:23 AM »
got it guys! will do that now! thanks for the tips!

I will use a s05. I will warn you if everything went fine in few weeks.

Sent from my D6543 using Tapatalk


3
Yeast and Fermentation / Re: Long time maturing ale
« on: January 01, 2016, 06:59:53 AM »
Thanks for answering!
I don't have access to that here (in my city in Brasil).
Can I use some normal beer yeast? if so, how many grams? should I activate it normally?

Sent from my D6543 using Tapatalk


4
Yeast and Fermentation / Long time maturing ale
« on: January 01, 2016, 06:37:42 AM »
Hi everyone!

Happy new year to you all!

In December/2014 I made an ale with extract, had it fermenting for like 3 weeks, got a good FG and etc.

Then I did as I always do, and leave it at - 3C to mature (in primary). I usually do that for a week. The problem is that it's been there for a year now! hahaha (yes, I had some problems)

I have two questions:

1. will it be a drinkable beer after bottled?
2. are there any yeasts alive there to grant me some co2 after I put some priming sugar and bottle it?

Thanks!

5
gently twirl the fermenter and the turbulence with rouse yeast off the bottom.

Got it! thanks!

6
Thanks guys! Reverseapache, what you mean "rouse"? Open it and stir with a spoon?

Sent from my C6603 using Tapatalk


7
Hi everyone.

I brewed an Irish Red Ale yesterday and pitched S04. Everything happened as expected except that overnight my thermostat went crazy and dropped the temperature of the beer to 42.8F (6C).

Now im letting it warm up naturally. Do you think S04 will reactivate and start bubbling normally? Or maybe i will need to repitch?

Thanks!

8
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 22, 2014, 05:43:16 AM »
I decided to keep this batch, but boiled 0.55 kgs of sugar in 700ml of water, cooled it and added to the fermenter.

The gravity was already at 1.010 (i pitched 48 hours ago). After adding sugar with water it went to 1.020.

Remember that the OG was 1.024.

My thought was that since it is all done, let's learn what happens from this.

Take care! :D

9
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 21, 2014, 12:18:28 PM »
Hey denny.

I got it about beersmith. What I did not get is the total volume of water. Two runs of 14.8l is too much!

About the protein rest, I decided to use it because I read some places that wheat makes good use of a protein rest.

Thanks!

Sent from my C6603 using Tapatalk

Wheat may need a protein rest, but judging by some research Drew Beechum has been doing for our book, it kinda depends.

As to water, try this....mash with whatever ration you like.  I use about 1.65 qt./lb., but if you;re going to do steps by infusion then you may want to start with less.  After you've done your steps, run off your mash.  Measure how much wort you get from it.  Subtract that from the amount you want to boil.  The answer you get is how much sparge water to use.  After you do it that way a couple times, you'll know how your system works and you can use that information in calculations in the future.

Nice!

I will try this!! :)

Thanks!

10
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 21, 2014, 09:46:16 AM »
Hey denny.

I got it about beersmith. What I did not get is the total volume of water. Two runs of 14.8l is too much!

About the protein rest, I decided to use it because I read some places that wheat makes good use of a protein rest.

Thanks!

Sent from my C6603 using Tapatalk


11
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 21, 2014, 08:32:23 AM »
Hey!

Do you really think it's worth keeping it? Maybe boiling some sugar and adding to it will do it good?

I was thinking in rebrewing it and tossing this batch away.

I bought beersmith and already have set up all my stuff there! :D Very organized. Can't wait to brew a new batch. I created a step mashing profile:

protein rest: 30 mins at 50C
sacarification rest: 45 mins at 66C
sacarification rest: 45 mins at 70C
mash out: 10 mins at 77C

I read many stuff around and concluded that it's a good begining point that i can test and tune in future brews.

Another question i have: i will do a batch sparge and beersmith says i should do batch sparge in three steps (drain mash tun, 14.82l, 14.82l of 77C water). Does it mean that i drain, then put 14.82l, drain and then put 14.82l again? Or just 14.82l once?

Thanks guys!

Thanks!

12
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 20, 2014, 04:25:25 PM »
Hi!
I think my problems were many!

1. Not the correct time for low and high rests
2. Maybe the grain was not milled properly.
3. Miscalculations on my volume.

Thanks for the insights.

I just bought beersmith. Was using different calculators. No good.

=)  will brew again and let you know what happened!

Well, I'm a beginner anyway! Haha

Take care!

Sent from my C6603 using Tapatalk


13
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 20, 2014, 03:08:02 PM »
Checked it again. I will brew it again this week and dump this one.

What you guys think?



Sent from my C6603 using Tapatalk


14
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 20, 2014, 09:29:39 AM »
I'm pretty sure. Will take another reading when I get home!

Sent from my C6603 using Tapatalk


15
All Grain Brewing / Re: Original Schneider mash schedule
« on: January 20, 2014, 03:18:52 AM »
Thank you guys for your insights! I will try it next time! =)

I actually did my mash this way (because I'm inexperienced)

30 mins at 50C
15 mins at 66C
15 mins at 70C
10 mins at 77C

Then did a batch sparge.

The expected OG was 1.043 but I messed something and my OG was 1.024.

Is there an easy way to fix it?

Take care!

Sent from my C6603 using Tapatalk

Pages: [1] 2 3