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 - Phil_M

Pages: 1 ... 113 114 [115]
1711
General Homebrew Discussion / Re: Extra Dark Crystal Malt or Diacetyl?
« on: February 21, 2015, 06:14:36 PM »
Tasted the beer again, no slickness in the mouthfeel. Even bought some Samuel Smith's Nut Brown Ale to compare it with, pretty confident it's just toffee flavors from the malt.

1712
All Grain Brewing / Re: When to measure mash pH...
« on: February 21, 2015, 05:39:48 PM »
This was part of an experiment on how well Beersmith works for that...either it doesn't, or I'm not using it correctly.

1713
All Grain Brewing / Re: When to measure mash pH...
« on: February 21, 2015, 05:25:58 PM »
Didn't see the responses in time to take two sample, instead just took one sample at 10 minutes.

Mash had a pH of 6.01.  >:( I'm brewing an Irish stout, FYI.

I have really alkaline water, pH of 8.0, 155 ppm HC03. Getting my pH right in a full-volume mash BIAB has been a pain…

1714
All Grain Brewing / Re: When to measure mash pH...
« on: February 21, 2015, 02:38:27 AM »
That's when I measured pH in my last batch. I'm just curious about at what time other brewers aim to hit their target pH.

1715
All Grain Brewing / When to measure mash pH...
« on: February 21, 2015, 12:08:22 AM »
So, as I understand it, mash pH varies with time. When is the best time to get a "general" reading?

1716
Pimp My System / Re: Build Your Own Temp Controller
« on: February 20, 2015, 11:52:39 AM »
I just finished using this guide to build a temp controller.

One thing I didn't care for about the design was lack of strain relief on the cables running out of the box. To solve this issue for the power cable, I simply used a computer-type power socket:

http://www.amazon.com/gp/product/B00917Z96S/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

Hot, neutral, and ground were all clearly labeled on the outlet's terminal. 1/4" crimp-on spade terminals made connecting it to the box wiring simple.

For the temperature probe I simply tied a strain relief knot in the cable.

1717
General Homebrew Discussion / Re: Extra Dark Crystal Malt or Diacetyl?
« on: February 19, 2015, 12:58:57 PM »
I may try that, especially since I plan on brewing this weekend and will soon be making a starter.

However, since I've only got one temperature controller I may just drink it as is, and perform a diacetyl rest in primary next time around.

1718
General Homebrew Discussion / Re: Extra Dark Crystal Malt or Diacetyl?
« on: February 19, 2015, 01:40:34 AM »
I roused the yeast twice during the 72* rest. My concern is that since I was already in secondary there weren't enough yeast left to absorb the diacetyl.

Sample is gone, so I can't report on the slickness. I remember if being VERY slick when I first tasted it, back before the 72 degree rest.

It's perfectly drinkable. Not the bitter I was aiming for, all that amber made it more of a brown ale. Even with the diacetyl it's not a terrible beer.

1719
General Homebrew Discussion / Extra Dark Crystal Malt or Diacetyl?
« on: February 19, 2015, 12:31:30 AM »
First, some background, as I'm still new on here. Started home brewing in January 2014, and have brewed 20 5-gallon batches to date. I've brewed all grain BIAB since March of last year.

While last year I pretty much tried to churn out as much beer as I could, mostly brewing AG kits from various sources. I'm now slowing down a bit to focus on quality, and this effort has made a noticeable difference. Now that I feel I've developed a good process, I've started to experiment with my own recipes.

The first of which I'm sipping on right now, just pulled a fresh sample from secondary. I fermented with Wyeast 1968, a noted diacetyl producer. The beer ended up with a very prominent caramel/butterscotch/toffee taste, and of course I figured it was diacetyl. It's very prominent, stronger than Samual Smith's brown ale, which is my only noted exposure to diacetyl.

I've had the beer sitting at 72 degrees for almost a week now, and though the questionable flavor is now far less than it was, it's still there.

My concern is I'm mistaking the extra dark crystal malt for diacetyl, and I've attached my grain bill.

7 lbs                 Pale Malt, Maris Otter (3.3 SRM)
2 lbs                 Amber Malt (33.0 SRM)
8.0 oz                Crystal, Extra Dark (Muntons) (202.0 SRM)

As there's only 8 ounces of the extra dark crystal malt, I'm thinking it's diacetyl; but I've never used this malt before. Can anyone relate their experiences with this malt?

1720
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 16, 2015, 11:40:52 PM »
Yeah, about halfway through the thread I realized that fermenting without outdoor ambient temps wouldn't be ideal.

Still may try it though, just on a smaller scale. Nothing ventured, nothing gained. The idea of brewing a farmhouse ale and fermenting it in that manner is attractive, whatever the outcome.

1721
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 16, 2015, 06:27:42 PM »
If you don't mind, more information would be helpful. If you can't dig up the email don't worry about it though.

Thanks for all the help folks. Just wanted some reassurance that 90 degrees was a good idea. :)

1722
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 14, 2015, 06:08:55 PM »
How long of a secondary should I consider? Is this a drink it fresh strain or a let it sit and age strain?

1723
Yeast and Fermentation / Wyeast 3724 Fermentation Temperatures
« on: February 14, 2015, 02:17:36 PM »
https://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=60

Has anyone on here used this strain towards the high end of it's temperature range?

I'm considering trying to ferment an experimental beer in an outdoor fermenter during the Southern Maryland summer, when temps should vary from the 80s to mid 90s.

Do the phenols get completely out of hand around the 95 degree limit on this yeast?

Pages: 1 ... 113 114 [115]