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Messages - a10t2

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2671
Homebrew Competitions / Re: Entering smoked porter
« on: October 23, 2011, 09:36:22 AM »
If the smoke flavor is immediately noticeable it should go in 22. If it's a subtle hint that a judge may or may not pick up on, it probably wouldn't do well in 22, and I'd enter it in 12 and hope they don't notice.

2672
Yeast and Fermentation / Re: Restarting a stuck fermentation, methods?
« on: October 23, 2011, 09:21:36 AM »
He used dry extract. While I agree that this may be the culprit I have managed to get extract batches to attenuate better than that. He also adds brown sugar which should lower the FG a bit overall.

I think the key here is that the recipe contains a significant amount of crystal malt (1.5 lb), plus whatever crystal malt was in the extract to begin with. The "grist" was something like 15-20% crystal malt overall.

Even if the sugar fermented out fully, 8 oz in a 5 gal batch would only drop the FG ~0.0018.

2673
Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 22, 2011, 03:05:29 PM »
So you missed the caveat about not diluting too much?

Nope, just misinterpreted it. I thought you were talking about using too thin a liquor:grist ratio.

2675
Glass is a pretty good heat insulator.  I suspect the LC thermometers are showing a weighted average of the internal and external temperatures of the fermenter.

Glass may be a good insulator, but it's got nothing on air, which is 30-40 times better. The temperature of the stick-on thermometer should be very very close to the liquid temperature.

2676
Extract/Partial Mash Brewing / Re: mini-mash conversion test?
« on: October 22, 2011, 12:20:13 PM »
is this good? according to Palmer's efficiency calculations it's not. 28pts x 3.25G / 4.625 lbs of grain = 19. Palmer says shoot for 27-30. Below 25 is poor.

Rule out simple things first. Make sure you're crushing well and that your instruments are calibrated. With this being a mini-mash, my next suggestion would be to evaluate your sparging technique. Make sure that whatever you're doing is getting all the sparge liquor in complete contact with all the grains.

The next thing too look at would be pH. With this mash having a large amount of dark roasted malt, if you used really low-alkalinity water you could have pulled the mash pH down far enough out of range that 60 min wasn't enough time for full conversion. Do you know your water chemistry? Did you check the mash pH?

Munich will convert itself.  Dark Munich will just convert itself.  If you didn't dilute the enzymes too much, you should be OK.  The iodine test says you are on your way.

I agree that this particular mash was probably fine, but you need to be careful about generalizing when it comes to Munich malts. Light Munich can be as low as 60-80 L, and Dark Munich much lower. In that case 2 lb of Munich wouldn't necessarily convert 2.5 lb of other malts - at least not quickly.

As Denny mentioned, an iodine test isn't necessarily easy to perform and interpret.

2677
Ingredients / Re: Pumpkin Ale Brew question
« on: October 20, 2011, 05:01:34 PM »
Personally, I'm concerned about the starch from the pumpkin remaining in the beer, so I'd mash it. If you aren't able/willing to do a mini-mash, just leave the pumpkin out and focus on getting the spice character you want. Pumpkin doesn't add a whole lot.

2678
Bacon that could transport itself to the plate is sort of the holy grail of cured meats, isn't it?

2679
Beer Recipes / Re: Pumpkin Ale
« on: October 18, 2011, 07:23:19 AM »
I seem to have to repeatedly pull out this info on pumpkin. I don't see any benefit to mashing.

It isn't that I want the sugars per se. I'm just concerned about dumping that much starch into the boil.

2680
Equipment and Software / Re: 809 March Pumps
« on: October 17, 2011, 07:03:03 PM »
If anyone has a picture handy and can post it that'd be cool.

Like this:

2681
The Pub / Re: Happy Birthday Keith!
« on: October 17, 2011, 09:33:59 AM »
Herp berf!

2682
Equipment and Software / Re: 809 March Pumps
« on: October 17, 2011, 08:02:15 AM »
so if you have it oriented with the valves pointing vertically, you would want the "In" facing the ground?

That would put both the inlet and outlet horizontal. Ideally, with the pump mounted sideways, you'd want to rotate the head 90° so that it's back in the standard orientation.

2683
Beer Recipes / Re: Pumpkin Ale
« on: October 16, 2011, 10:51:36 AM »
I'd cut back on one or both crystal malts. IMHO 17% is too much for any beer.

As far as pumpkin, I'm getting ready to brew a pumpkin amber with 58 oz (two cans) of pumpkin in the mash. I used one can a couple years ago and didn't have any problems sparging, but also got little pumpkin flavor from it.

2684
The Pub / Re: Change for a buck?
« on: October 15, 2011, 03:35:46 PM »
Fixed that for you. :D

Hey, I never said that *all* people with ATVs don't care! ;)

2685
All Grain Brewing / Re: Killing enzymes?
« on: October 15, 2011, 03:34:47 PM »
I'll be following up with some longer rest times once it's warmer in my kitchen.

I finally got around to this: http://seanterrill.com/2011/10/15/reverse-mashing-2/

The biggest surprise for me was that even tripling the length of the mash resulted in a very modest (~2%) increase in attenuation.

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