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Messages - morticaixavier

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3601
Beer Recipes / Re: 60 schilling
« on: August 08, 2013, 12:58:11 PM »
I'll probably just try it with specialty malts if I brew it again. Don't really care for taking a break in the brew day to boil a side job several hours.

Can you just keep boiling the side car until it's concentrated enough? I mean, you take the first runnings, boil it and boil it and boil it. At the same time, do your last runnings like normal, chill it, let it hang in the fermenter. Then when the syrup is done, dump that into the fermenter? Then pitch yeast if it's a good temperature?

I ask because I'd like to try this without the brew-day break.

That's basically what I did. All together was well over a 4 hour boil.

if you wanted to shorten that time you can boil in a vessel that is wide and shallow allowing faster evaporation. that is the part that takes so long and it's not doing anything for you but wasting fuel. once the water concentration gets low enough the flavor development is fairly quick.

3602
Beer Recipes / Re: 60 schilling
« on: August 08, 2013, 12:23:47 PM »
I'll probably just try it with specialty malts if I brew it again. Don't really care for taking a break in the brew day to boil a side job several hours.

Can you just keep boiling the side car until it's concentrated enough? I mean, you take the first runnings, boil it and boil it and boil it. At the same time, do your last runnings like normal, chill it, let it hang in the fermenter. Then when the syrup is done, dump that into the fermenter? Then pitch yeast if it's a good temperature?

I ask because I'd like to try this without the brew-day break.

don't see why not. you could even pitch yeast and then add the concentrate after.

3603
Yeast and Fermentation / Re: US-05 flocculation
« on: August 08, 2013, 09:38:35 AM »
Jumping back to this thread for a general US-05 question.  As noted above, 05 has always given me great results.  My most recent batch (a low-gravity, high dextrine session rye IPA) did not drop clear after three weeks.  I bottled and will just sit it out I guess, but I'm curious why this might have happened.  Was it this particular recipe?  Was it this pack of yeast?  Did I manage to infect it with a wild yeast or something else? (tasted fine - but that doesn't say much yet).  Final gravity was 1.015, so it had some viscosity - and the rye no doubt added to that as well.  Is that enough to slow settling that much?

could just be starch/protein haze instead of yeast. or perhaps the us-05 is just slowly chewing away at those dextrins. Majorvices posted about having issue with us-05 over carbing in the bottles for him regularly. maybe it's more capable of metabolizing more complex sugars/starches then we generally think?

3604
Beer Recipes / Re: House IPA search, round three
« on: August 08, 2013, 09:36:34 AM »
@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish (BeerSmith using Tinseth) and while I personally think that's pretty high, I could still see a little more bitterness as being welcome in my IPAs.

If you have a BU:GU ratio that high and your still looking for a little more bitterness you could try bumping your sulfate up way way high. like 250-300ppm

THIS^^^^  Try it the easy empirical way to see if you like it...add 1-2 tsp. of gypsum to the kettle.

Or you can even dose the beer with gypsum in the glass to experiment with levels.

3605
Yeast and Fermentation / Re: First Stir-plate Starter
« on: August 08, 2013, 08:44:15 AM »
How the hell do you enter a photo. I have never been able to do that.
Hmmm I never have a problem. Here's mine today. 2000ml of 1.030 and 100ml of fresh re-used slurry from an APA I kegged this morning. Started at 0900 and high krausen at 1400. I'll chill crash it in the morning and pitch it in tomorrow's IPA.


you need the url of the image as hosted on another site. photobucket or flick or something.

The url you enter should look something like this

http://img.tapatalk.com/d/13/08/08/9e7yjedy.jpg

ending in .jpg (or whatever photo format)

push the little mona lisa button above the smileys and enter that url between the resulting tags

3606
Beer Recipes / Re: House IPA search, round three
« on: August 08, 2013, 07:41:48 AM »
@ klickitat jim - What is your typical BU/GU on your IPAs? Do you use that ratio to track the movement of the bitterness up or down, or do you just add hops until it tastes right? Mine are right around 1.200-ish (BeerSmith using Tinseth) and while I personally think that's pretty high, I could still see a little more bitterness as being welcome in my IPAs.

If you have a BU:GU ratio that high and your still looking for a little more bitterness you could try bumping your sulfate up way way high. like 250-300ppm

3607
Ingredients / Re: Hops Storage
« on: August 07, 2013, 04:15:39 PM »
Just so you don't get too concerned here is a picture of the hop room at anchor steam.



granted they probably go through those bales pretty quick but there is no refrigeration going on there.

3608
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: August 07, 2013, 12:42:24 PM »
I don't have an exact number, but apparent attenuation is really high with this yeast.  It's like 95%.

or 100%. My batch finished at 1.000, maybe a hair under so 101%?

3609
Yeast and Fermentation / Re: WLP 565 higher than expected attenuation?
« on: August 07, 2013, 08:08:32 AM »
Well, we're not quite on track with the thread title here, but that's not out of the ordinary from my board experience in other areas....  What I'd ask is: Did you boil the dickens out of this wort after over-sparging?  I did that to a batch and got a lot of kettle caramelization, leaving less fermentable sweetness.  I'm fairly confident this isn't your case, else you'd have mentioned that the wort was darker and more molasses-like than expected.  But it's better to ask than not.

I've not yet done a WLP565 batch, but I have a vial in the 'fridge.  I have used 566 and 585 with light worts and have obtained pretty stiff attenuations (> 85%).

Another thing: I'm not overly experienced, and I ask questions that I've learned to ask as a result of that experience.  I learned by being confused by it that there is a pretty big temperature correction you may need to do if your sg is measured fairly hot.  Did you do that correction for your near 1.055 OG?  If yo measured it quite hot, then you could have another 5-10 points of OG.  Excuse me if you learned that at your mother's knee, but I didn't.

Michael T.

Boiled off a little under a gallon. Used a refractometer for measuring.

did you take your fg reading with the refractometer as well? if so did you apply a correction for already fermented beer? in the presence of alcohol the refractometer will give an inaccurate reading. However there are tool on line to correct for the error and get the true gravity.

a 1.012 un corrected works out to closer to 1.000 corrected.

I used beersmith's conversion tool for fermenting beer.

ahh well, took a shot

3610
Yeast and Fermentation / Re: WLP 565 higher than expected attenuation?
« on: August 07, 2013, 08:05:44 AM »
Well, we're not quite on track with the thread title here, but that's not out of the ordinary from my board experience in other areas....  What I'd ask is: Did you boil the dickens out of this wort after over-sparging?  I did that to a batch and got a lot of kettle caramelization, leaving less fermentable sweetness.  I'm fairly confident this isn't your case, else you'd have mentioned that the wort was darker and more molasses-like than expected.  But it's better to ask than not.

I've not yet done a WLP565 batch, but I have a vial in the 'fridge.  I have used 566 and 585 with light worts and have obtained pretty stiff attenuations (> 85%).

Another thing: I'm not overly experienced, and I ask questions that I've learned to ask as a result of that experience.  I learned by being confused by it that there is a pretty big temperature correction you may need to do if your sg is measured fairly hot.  Did you do that correction for your near 1.055 OG?  If yo measured it quite hot, then you could have another 5-10 points of OG.  Excuse me if you learned that at your mother's knee, but I didn't.

Michael T.

Boiled off a little under a gallon. Used a refractometer for measuring.

did you take your fg reading with the refractometer as well? if so did you apply a correction for already fermented beer? in the presence of alcohol the refractometer will give an inaccurate reading. However there are tool on line to correct for the error and get the true gravity.

a 1.012 un corrected works out to closer to 1.000 corrected.

3611
Beer Recipes / Re: 60 schilling
« on: August 07, 2013, 07:57:19 AM »
Not sure I boiled the concentration down enough. I pulled off two gallons and boiled it down to one (from first runnings) but it was not a syrup, as some have suggested. Didn't take a gravity reading, guess I should have.

Yeah, it sounds crazy but you really do want to boil two gallons down to like .5 gallons or less. maybe even as little as .25 gallons

3612
Kegging and Bottling / Re: Gelatin First Try
« on: August 06, 2013, 03:51:02 PM »
If you were to quantify the loss of hop impression due to clarification with gelatin, are we talking only a few percent, on average, or enough that we'd want to up our hop bill to compensate knowing we're going to gel this one...? If the difference is small enough (5 IBUs or less), would one even notice that small of a difference?

IBUs aren't so much the problem. it's hop flavor and aroma that I would worry about getting lost. But that too can be compensated for. Pleasantly it's even easier to do this because you can dry hop AFTER the gelatin to make up for any loss of aroma

3613
The Pub / Re: song title game
« on: August 06, 2013, 02:50:26 PM »
Paint It, Black - The Rolling Stones

3614
Events / Re: NHC Awards Dinner
« on: August 06, 2013, 11:04:43 AM »
I still don't have a clue how someone can cook a meal for 2200, so I've gotta give him credit for that.  It's just an impossible task.

I liked the meal and the beers, I was expecting a slightly more elegant main course, but overall it worked for me.

to be fair, he didn't cook a meal for 2200 people. He designed a menu, and recipes and oversaw the creation of 2200 meals.

3615
Equipment and Software / Re: Pump disconnects
« on: August 06, 2013, 10:59:35 AM »
Whoa, those aluminum cam locks are a lot less expensive than the stainless.

Edit:  Millstone, I've heard that aluminum doesn't play well w/ hard cleaners, such as PBW, Oxiclean and Starsan.  Not sure if this is true or not, but have you had any issues using these cleaners with your aluminum cam locks?

I do use all three chemicals in my setup, I also have an aluminum 15 gal HLT and a 20 gal BK along with those aluminum camlocks. When the brew day finishes I pump either Oxi or PBW through all pots and lines, with camlocks attached, for about 30 minutes. I do not do long soaks, hours, with the chemicals. The camlocks don't show any deterioration or pitting, still has some of its shine, not that dull look like the inside of an aluminum pot. I did change out the rubber washer that came with them to silicone O rings from oringsandmore.com, nice fit and no leaks.

tom

I could well be wrong but I am pretty sure that the dull look of the inside of an aluminum pot is the passivation layer and is actually protecting the pot from reactive agents. on any contact surface you want that dull finish.

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