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 - morticaixavier

Pages: [1] 2 3 ... 512
1
All Grain Brewing / Re: Question about evaporation
« on: February 05, 2016, 01:40:25 PM »
Hey all I brew 10 gal batches and collect 14 gal of wort to get to
11 gals in the fermenter that's after evaporation equipt losses. To what
Advantages if you boil longer is this supposed to give u a better original
Gravity as it is boiling off water I generally evaporate 1-1/2 gal per
1 hr boil

if your efficiency is off and you don't mind losing out on volume you can boil longer to increase your gravity. The other effects are that it will increase hop utilization, thus increasing bitterness, and it will increase Color. Very long boils can create some Maillard reactions that will change the flavor profile as well.

2
Ingredients / Re: Beer in France?
« on: February 02, 2016, 09:49:24 AM »
You knew I'd come out of the woodwork for this one. I have a meeting now but am adding a response to my todo list.

Hey Phil! long time.

3
General Homebrew Discussion / Re: Anyone use Iodophor for cleaning?
« on: January 25, 2016, 12:17:14 PM »
Idophor is not a cleaner it is a sanitizer. you should use a good cleaner first to remove all dirt. I like PBW or oxiclean (Unscented). I use a nylon hop bag if scrubbing is needed on plastic.

Sanitizer will only work if the surface is clean first.

4
Beer Recipes / Re: Experimental All Oat Ale
« on: January 25, 2016, 06:48:08 AM »
Good luck! I'm interested to hear how it turns out.

5
Beer Recipes / Re: Experimental All Oat Ale
« on: January 24, 2016, 09:32:02 AM »
So 104 is an acid rest. This is used to lower the pH of the mash into an acceptable range. If you don't know your pH to start with you're shooting blind. 144 is on the edge between protein rest and beta rest. More towards beta. And 158 is high alpha with no beta activity to speak of. I ask mostly because with experimental stuff like this it's helpful to say least have a clear idea of what each variable will do so that you will know if your initial idea is correct or incorrect.

Sent from my XT1080 using Tapatalk


6
Beer Recipes / Re: Experimental All Oat Ale
« on: January 22, 2016, 02:19:22 PM »
What's the thinking on the complicated mash? I can see wanting to go a little longer if you are unsure about the enzymatic power of the oat malt, if the average diastatic power is above ~40 Litner and you're okay.

7
Homebrewer Bios / Re: Ian from the Southern tier of NY
« on: January 20, 2016, 11:13:03 AM »
A belated welcome!

8
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: January 19, 2016, 08:36:25 AM »
First lager for me today. A dunkel. All was well until I started to chill. My water hose was frozen. Duh!

that happened to me on my last brew. Had to lug the thing down to the basement to thaw then back up to the yard.

9
Kegging and Bottling / Re: Hose on first?
« on: January 18, 2016, 05:28:34 PM »
When I read the title of this thread all I could think was...

"Third Base!"

10
General Homebrew Discussion / Re: 2016 Spring Swap
« on: January 14, 2016, 06:19:05 PM »
sounds good here. keep me on the list.

11
The Pub / Re: What's the Weather Like Where You Are?
« on: January 14, 2016, 01:21:36 PM »
We got slammed a couple days ago...a whole 2.5 inches of snow  ::)  That brings our total up to about 6.5 inches for the winter...how can people live like this?  ;D

Such an odd winter for New England.

I drove down to Boston to pick a friend up at the airport and we drove back in that 'storm' there were certainly moments that were a touch dicey but yeah, no what I would call a normal New England winter so far.

My guest grew up in Californian and had never really been in a snow storm before so for her it was impressive.

12
Yeast and Fermentation / Re: Secondary Yeast
« on: January 14, 2016, 12:09:14 PM »
Morticai,
Thanks for your response.  So, is 1.020 an acceptable final gravity for a barley wine?  I suspect it might drop very slightly over time if I leave it in the carboy.  Should I wait another week and then bottle condition for 4 months, or is it better to leave it in the carboy for several months and then bottle.  And if I leave it in a carboy for that long, would it be better to rack it to a secondary?

Thanks again!

1.020 is great.  Mine can finish as high as 1.028-33.  If you have a BW starting at 1.100+, you don't want it to go any lower.

As Denny says, nothing wrong with 1.020. I personally don't mind them a bit drier but the gravity reading doesn't really matter as much as stability and taste. If it tastes good and it isn't changing it's done.

Keep in mind that the perception of dryness is not wholly based on FG.  With proper hopping and water chemistry, a higher FG can come across as dry.

granted. Taste is the most important factor.

13
Yeast and Fermentation / Re: Secondary Yeast
« on: January 14, 2016, 12:03:11 PM »
Morticai,
Thanks for your response.  So, is 1.020 an acceptable final gravity for a barley wine?  I suspect it might drop very slightly over time if I leave it in the carboy.  Should I wait another week and then bottle condition for 4 months, or is it better to leave it in the carboy for several months and then bottle.  And if I leave it in a carboy for that long, would it be better to rack it to a secondary?

Thanks again!

1.020 is great.  Mine can finish as high as 1.028-33.  If you have a BW starting at 1.100+, you don't want it to go any lower.

As Denny says, nothing wrong with 1.020. I personally don't mind them a bit drier but the gravity reading doesn't really matter as much as stability and taste. If it tastes good and it isn't changing it's done.

14
Yeast and Fermentation / Re: Secondary Yeast
« on: January 13, 2016, 01:16:08 PM »
I have a barley wine that I brewed about 8 days ago that is sitting at a gravity of 1.020 and not moving.  The recipe I am using is for Rob's "Big 12" Barley Wine.  It was a 21.5# grain bill with 6 oz. of hops, and my initial SG was around 1.090. I say around because I wasn't able to check an SG for 36 hours after I pitched my yeast.  I forgot I had broken my hydrometer, and was unable to get a new one sooner.  The goal initial SG was 1.096 and I measured 1.080 after primary fermentation had begun, so I was somewhere in between there.  If 1.090 was my initial, then I think that is a 78% attenuation rate, which isn't bad.  I am using a Nottingham Ale Yeast, which typically has a high attenuation rate and alcohol tolerance.  The recipe calls for adding EC-1118 Champagne yeast when primary fermentation is over.  Should I rack my beer and add the champagne yeast now?  I plan on making a starter and having a nice active yeast to pitch.  Should I oxygenate my wort before pitching the finishing yeast?  I've read people's opinions (doubts) about using a champagne yeast to finish, but I am committed to this as it is part of the recipe.  Thanks for the help!

the problem with using champagne yeast to finish is that it's not very good at fermenting the complex malt derived sugars found in beer wort so it's just not as attenuative as beer yeast will be. I use it as a bottling yeast sometimes when I want to be sure it Doesn't bring the FG down anymore in the bottle for that reason.

I wouldn't oxegenate your beer before pitching the second yeast though. It's not wort it's beer now.

15
Yeast and Fermentation / Re: Huh?
« on: January 13, 2016, 01:10:55 PM »
Looks like krausen

Pages: [1] 2 3 ... 512