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Messages - a10t2

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1
Equipment and Software / Re: beer smiith question about efficiency,
« on: April 24, 2014, 10:27:42 AM »
Mash efficiency = conversion efficiency * lauter efficiency

Or at least that's how I usually hear the terms used.

2
Equipment and Software / Re: beer smiith question about efficiency,
« on: April 24, 2014, 09:52:47 AM »
This means (assuming your weights and measures are correct) that you converted 86% of the theoretical maximum available starch into sugars in your mash. then you collected ~77% of that into your kettle.

I don't think that's correct, based on what's been posted. With mash efficiency in the 80s, conversion efficiency was probably very nearly 100%, and lauter efficiency in the 80s. The knockout efficiency (is that what you'd call it?) is 2.5/3.0 = 83%, which is what drops the brewhouse efficiency.

Although 86% * 83% = ~71%, so even the numbers that Beersmith is giving don't seem consistent to me. But the bottom line is that your mash efficiency is normal.

3
Owning a brewery is awesome! Working at one may or may not be up everyones alley. I personally love it.

When you're a shift brewer, it's shockingly dull. :-\

4
Equipment and Software / Re: Speidel Fermenter
« on: April 23, 2014, 10:46:30 AM »
I have thought many times about whirl pooling and other methods to remove the trub and hops. But in the end it is just so fast and easy to pour the whole kettle of wort into the fermenter. Laziness wins out for me every time.

Put something under the side with the spigot and ferment at an angle. Can't get any lazier than that.

Couldn't you just stop pouring before you start to dump the trub though? I have to hold my kettle at a significant angle and shake it to get the trub out for cleaning.

5
Ingredients / Re: Azacca Single hop IPA tasting notes
« on: April 23, 2014, 10:14:56 AM »
So I ask again: is the primary thing the resulting pH, or adding Alkalinity?  Another way to ask this is, is there something being added beyond the manipulation of pH when one adds Baking Soda or Pickling Lime?

You also have potential flavor impact of the cation(s) being added - sodium in the case of baking soda, calcium in the case of lime.

But the answer, to my understanding, is that the mash pH is what matters. If adding alkalinity is what's needed to get to the target, then that's what you have to do. Martin was just saying that that could be necessary if you're adding a lot of gypsum - the calcium could pull the RA too low and drop the mash pH below the target.

6
General Homebrew Discussion / Re: SRM question
« on: April 23, 2014, 10:06:27 AM »
Set them together in full light, like outside on a deck rail.

With a sheet of white paper behind them, visible around the edge so that we can all do a calibration.

7
Where are you shopping? I've had good experiences at both shops in Albuquerque.

3+ month old yeast is unheard of from any of the online retailers, IME. At least with the major ones, I don't think I've ever gotten anything older than maybe 4-5 weeks.

8
Yeast and Fermentation / Re: Another Starter Question
« on: April 21, 2014, 06:15:11 PM »
I do not agree that homebrewers or small brewers get inferior raw material. Quality is very good over all.

I definitely don't think it's inferior, but what undeniably does happen is that the large breweries dictate the specs for the suppliers. We small/home brewers get the diastatic power, alpha acids, etc. that the big boys want, whether we want that or not.

9
Yeast and Fermentation / Re: Why Quick Start on Yeast Cake?
« on: April 20, 2014, 11:08:44 PM »
Over-pitching combined with high pitching temperature, yeah, that sounds reasonable. Although my first guess would still be CO2 coming out of the cake once it was agitated.

10
Sometimes I have a little trouble getting the calcium up to where it should be according to Brun water, which has me wondering if the Wyeast yeast food I use helps,with that.  Does anyone know if it adds calcium, and if so, maybe how much?

If you're talking about normal yeast nutrient, that's just DAP and urea, so no calcium salts other than maybe as a binder. The proprietary blends might have some/more, but they're focused on the micronutrients.

At typical usage rates, I don't think any of them would add enough calcium to worry about.

11
I've read some writing from credible sources on both sides of the ratio debate but don't have first hand experience with it. Maybe I'll brew the same recipe a few times with different levels of S04/Cl and see what I prefer.

When credible sources talk about a ratio, what they actually mean is "the ratio given that one of the numbers is fixed". I doubt anyone really thinks that 3 ppm sulfate and 1 ppm chloride would taste the same as 150 ppm and 50 ppm.

Personally, I find that a little sulfate really perks up my pale ales, but I can't taste the difference between 150 ppm and 300.

12
All Grain Brewing / Re: Was it something I did?
« on: April 18, 2014, 12:45:58 PM »
Something has to be off with these numbers. 5.25 lb of grain would absorb ~0.6 gal, leaving a pre-boil volume of ~4.1 gal. To concentrate that from 1.039 to 1.048, you'd end up with 3.3 gal post-boil and your efficiency is around 80%.

Or you're starting with ~3.1 gal in the kettle, boiling down to 2.5 gal, and your efficiency is low because you have a huge amount of dead space, around a gallon.

Edit: OK, ending up with 2.8 gal and assuming the gravity measurements are accurate, you'd have to start with around 3.5 gal, and that's still a lot of dead space (~0.6 gal).

Regardless, the next step is to calibrate your instruments and take a complete set of volume/gravity measurements next time. Then you can figure out where your losses are coming from.

13
All Grain Brewing / Re: First time doing a true lager
« on: April 18, 2014, 11:59:15 AM »
If you're using a warm pitching lager schedule, then yes, you'd need O2 to get to typical DO targets. But at 50°F, the saturation limit for aeration is 12 ppm, which is what many people target for an average-gravity lager anyway. There are brewers who like to go higher, especially for high-gravity lagers.

14
All Grain Brewing / Re: Was it something I did?
« on: April 18, 2014, 11:49:09 AM »
How much grain did you use, and what were the volumes? If the tail runnings are 1.004 your efficiency should be very high.

15
Yeast and Fermentation / Re: Time before pitching.
« on: April 18, 2014, 11:09:37 AM »
A wort stability test is a good idea to do once in a while anyway. If there's visible growth in less than ~5 days of warm storage, that's a contamination issue. A day of cold storage should never be an issue.

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