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Messages - dolecek21

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1
All Grain Brewing / Re: Mashing High, possible issues?
« on: November 23, 2013, 08:49:14 PM »
More body in a lighter/session beer was my reason for the high mash temp here. Originally my OG was more along the lines of 1.045, but I decided to tweak it and go a little higher to 1.050. Maybe the shift in weather had something to do with it.  :)

Brewed it today. Hit mash temp right on, and grav was slightly low, but reasonably close (target = 1.050, measured = 1.048).

2
Scottish Ale / 80/-

Looking like the first cold brew day of the season.

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All Grain Brewing / Re: Mashing High, possible issues?
« on: November 21, 2013, 02:55:55 PM »
yeah, I mash session beers at 162 all the time. I would think that 1qt/lb is a little thick and that might affect your conversion efficiency some. If your after big and malty consider no sparge.

Mash at around 2qt/lb and, if the number seem like you'll need a bit more pre-boil, add it as a mash out step.

Agreed, if you are looking to make a session-ish beer that is malt forward (like a Scottish) I would no-sparge if it is possible on your system.

Ya, I mis-typed that part. I usually shoot for 1.5 qt/lbs (what I meant to type), and plan on that for this one as well. OG = 1.050.

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All Grain Brewing / Re: Mashing High, possible issues?
« on: November 20, 2013, 02:57:38 PM »
Thanks, ya I figure it's not going to be a problem. I think I'm curious as much as anything.

The calculation is using 1 qt/lb water to grain ratio, cooler and grain temp ~ 72 (room temp). My grain bill is just under 10 lbs. Depending on how cold it is on Sat., I will most likely pre-heat my cooler/tun which would lower the strike water temp a bit.

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All Grain Brewing / Mashing High, possible issues?
« on: November 20, 2013, 12:18:33 PM »
I'm planning on brewing a Scottish ale (80/- export) this weekend and am planning on mashing at 158 F. I calculate the strike water to be ~172 F (using beersmith). This would be as high of a mash temp as I have used. I don't expect any problems , as I haven't heard anyone else mention anything, but the thought crossed my mind. At what point do you have to start being concerned about denaturing the enzymes with a high single infusion mash? I've always added grain to water to reduce dough balls, and I guess that could make a difference. I'd also guess the time spent at the high temperature would play a big role.

Has anyone had an issue with mash efficiency at higher mash temps?

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General Homebrew Discussion / Re: Chilling Wort in Keggle
« on: November 20, 2013, 11:41:04 AM »
One thing that will also help is to keep your keggle in the shade if possible while chilling. Even on a relatively cool day I've found that it makes a difference in the last 10-20 degrees. It is nice once the water gets colder here. Cuts chill times way down.

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Beer Recipes / Re: How low can I go?
« on: November 15, 2013, 02:18:26 PM »
I know some people substitute the us pale/2-row that they would normally use in an IPA with a British Pale Malt in addition to the higher mash temp to add more body in low ABV IPAs. My lowest is probably about 1.045 OG, but there is a brewery in my neighborhood that has a couple in the 4.0 range that are pretty good.

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General Homebrew Discussion / Re: hop stand vs. flame out addition
« on: November 15, 2013, 12:20:11 PM »
Interesting. I've never tried waiting for the wort to drop to a specific temperature for a hop addition/hop stand. Typically I just add flameout addition and whirlpool (occasionally stir) anywhere from 5 - 20 min, depending on the beer. At what temperature do you start worrying about DMS?

Also, a couple people have mentioned studies/literature on hop stands. Does anyone have any links to anything that they have found particularly useful?

Thanks!

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Czech pils. Great fall day in the front range for brewing!


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Kegging and Bottling / Re: Pressure difference between kegs
« on: October 30, 2013, 02:17:06 PM »
It seems to be flowing at a higher rate, not just foamy (pouring at the higher rate causes more head in the glass though). I guess if a blockage is causing it to foam, it could be seen as a higher rate at the tap. Gmac, your suggestions sounds like a good idea. I'll try it tonight and see what I can find out. Would it make sense that a blockage is actually causing the slower of the two pours, as opposed to the faster?

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Kegging and Bottling / Re: Pressure difference between kegs
« on: October 30, 2013, 12:18:48 PM »
Thanks for the help!

Both of my serving lines are the same length, and both kegs were "set and forget" over a week to begin with. I tapped one (APA) 4-5 weeks ago, and the second (AIPA) 2-3 weeks ago. One of the most interesting things is that the first (APA) was pouring at a seemingly higher pressure in the beginning, and now it is the second (AIPA). This is what made me wonder if the beer levels had something to do with it (as I mentioned I lost some of the IPA due to leaking). I agree that I don't know why that would be though.

A dip tube length problem isn't some thing that I have thought of, thanks for the suggestion! I haven't noticed any problems with either of these kegs in the past, but maybe while hooking up the serving line I somehow twisted the dip tube so that it is up against the wall at the bottom of the keg? I haven't cut either dip tube. Maybe I'll try turning the line at the ball lock while pouring to see if I notice a difference.

I'd be surprised if either were still fermenting, and creating the pressure. Mostly due to the time that has already gone by, and both having poured at a regular rate at some point. I also typically keep my beers in the primary for a few days after signs of fermentation have stopped and the krausen has dropped.

Thanks again!

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Kegging and Bottling / Pressure difference between kegs
« on: October 29, 2013, 04:51:51 PM »
Hi all,

I've had a problem lately (and maybe previously, but not to the degree) with seemingly a pressure difference between two kegs. My system consists of one CO2 tank and one regulator that goes to a 3-port manifold. Currently two of the ports on the manifold go to kegs, the third is closed (no line). One of my kegs seems to pour under a significantly higher pressure than the other. Could the difference in beer levels in the kegs cause this? While it seems plausible to me that it could cause a difference, it seems as though it would be small.

Adding to the problem is that the keg with the higher pouring pressure is leaking out of the cobra tap (which luckily I found after only a few beers worth were on the floor of the freezer). The regulator is set to 10 psi, which in my experience should be pretty typical and low enough that there shouldn't be a leak at the tap.

Thoughts?

Thanks!


13
General Homebrew Discussion / Re: Gabf app
« on: October 09, 2013, 03:38:36 PM »
Agreed. I've played around with it a bit, and it looks much more useful than last year's version. I guess we'll see once we get there.

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General Homebrew Discussion / Re: Hops starting to sprout
« on: March 01, 2012, 04:21:34 PM »
Just checked mine yesterday.  No signs of anything yet, although it's still been pretty consistently cold here.  I'm not expecting anything for at least a few more weeks.

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General Homebrew Discussion / Re: Golden Bock?
« on: February 27, 2012, 03:36:02 PM »
Just saw this...

http://www.sierranevada.com/beers/glissade.html

Looks like they still use Munich.  Perhaps just in a smaller quantity with more base malt like you are doing ynotbrusum?  Maybe just substitute some of the Munich with plis?  I can't imagine there is much crystal either as the color is pretty golden. 

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