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Messages - morticaixavier

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3736
Beer Recipes / Re: recommend an oktoberfest yeast
« on: February 21, 2013, 01:44:43 PM »
since we are on the oktoberfest - i have a water chemistry question. using the munich water profile inbru n water, i need about 300ppm of bicarb. my well water is plenty high in bicarb, but also has too much sodium at 114ppm. therefore, i must use distilled water and add my minerals.

too bump my bicarb up, am I adding calcium carb? when i add the amount of calcium carb necessary to get bicarb ppm right, my PH shoots up - requiring lactic acid to drop the PH in range. however the lactic acid addition also drops the bicarb. how do i manage this..should i be adding acid malt to manage the ph and skip the lactic acid addition so i can just use moderate amount of calcium carb to hit the desired bicarb ppm? 

for magnesium, what product should i be using..i only see magnesium flakes out there for sale..is this what i use?

Acid malt is just malt sprayed with lactic acid, so that's not going to help with the bicarb. don't know the answer to this though

magnesium, use epsom salts.

3737
Questions about the forum? / Re: Can't post or reply
« on: February 21, 2013, 11:34:57 AM »
testign again!

Hurray!

3738
Questions about the forum? / Can't post or reply
« on: February 21, 2013, 10:55:22 AM »
If this works at all then I am not sure what is going on, but when I try to post on my pc (most recent version of ie) it gives an ere saying my session has timed out. Also this morning the my replies and recent unread buttons are not working.

3739
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 20, 2013, 11:32:05 AM »
Beano is something I have heard of people using to drop some points on a stopped fermentation, I have never tried it though.

Please do not use beano.

It will for sure drop a few extra points... then a few more... and a few more. Unless you heat it to denature the enzyme it'll keep chewing through dextrins and long chain sugars until the are gone.

I didn't mean to imply that 10% crystal was out of bounds. just a bit high. I agree it shouldn't result in a 1.026.

I have heard mixed reviews of this yeast's performance in general and one of the things was that it was slow and finicky.

kind of hard to rouse a 15 gallon fermenter though. can you push co2 through the bottom to kick the yeast back into suspension? either through the dump port if a conical or thorugh the 'out' tube if a corny?

3740
Yeast and Fermentation / Re: San Diego Super Yeast
« on: February 20, 2013, 08:45:59 AM »
Are you using a refractometer or hydrometer to take your readings?

Also that is a fairly large amount of crystal malts, close to 10%. gonna leave a fair amount of unfermentables.

3741
Questions about the forum? / Re: staying logged in
« on: February 19, 2013, 04:31:22 PM »
When I log in the first time on a computer I click the LOGIN link on the links bar directly below the AHA banner. Then select the stay logged in box after entered user ID and password. that's all it takes.

HOWEVER when using a more secured computer on which the browser setting themselves have been set to not allow cookies it will never remember your login stuff.

Check the browser settings on the computer that doesn't remember your login and see if it is allowing cookies.

3742
Questions about the forum? / Re: staying logged in
« on: February 19, 2013, 10:18:58 AM »
Cookie settings?

3743
Yeast and Fermentation / Re: Lesson Learned...
« on: February 19, 2013, 08:23:06 AM »
Well, when I say 'kind of' a myth, I don't mean they don't exist. I mean they are not there in high density and trying to capture them by mimicking lambic brewery practices probably won't work as well as you hope - simply because your equipment has been well cleaned.  Even with sourdough - some organisms may come from the air, but some - lactobacillus in particular - are present on the flour in large numbers.

that was kind of my point on the sourdough argument. Even though the flour was grown in say, vermont (king arthur) if you use it to make a sourdough starter in Berkelely California the result will resemble other berkeley sourdough far more that Vermont sourdough (I actually know this from personal experience).

But overall I do totally agree that most brewers are going to be pretty disapointed if they try to capture a tasty wild bug collection (that's a wierd sentence fragment there huh?) in there back yard with a cool ship or horny tank. On the other hand, they do get to show visitors their 'horny tank'

3744
Yeast and Fermentation / Re: Lesson Learned...
« on: February 18, 2013, 03:19:56 PM »
I don't think it's a myth, if you make a sourdough starter with the same brand of flour in five different locations around the world you will get 5 different collections of organisms. For instance, where I live you get instant acetone with any attempt at wild yeast collection, airbourne, fruitbourne, whatever. But 2 hours drive away and your in the berkeley san francisco golden zone where it's hard to get a bad starter.

that being said, I am sure in lambic breweries the equipment, building, barrells and everything else is steeped in the house organisms and that is part of why it works as well as it does.

3745
General Homebrew Discussion / Re: Cleaning/sanitizing a Whiskey Barrel
« on: February 18, 2013, 03:11:50 PM »
You can rinse with very hot non-chlorinated water and then hit it with some whisky to replace the lost whisky character then add more beer. that's what I did.

3746
Extract/Partial Mash Brewing / Re: Hop adjustment for a partial boil.
« on: February 15, 2013, 04:56:39 PM »
You've more or less got it.

The IBU's should be ~twice what you want in the finished beer. as the gravity is a little less than twice the intended finish gravity. I am not sure about specific numbers on utilization reduction do to partial boil though.

3747
General Homebrew Discussion / Re: I'm going to Cellar The Abyss 2012???
« on: February 15, 2013, 04:54:07 PM »
I've got a 2011 in the closet somewhere I think. at least I think it's a 2011.
The year I got that one there was a vertical at the club christmas party and one year, I wanna say the 2010 had an infection and it was actually quite good. nice sour note with some funk in the background. major gusher though.

3748
Ingredients / Re: Natural Spring water vs Distilled water
« on: February 15, 2013, 03:04:49 PM »
I use a 50/50 blend, mostly because spring water is cheaper.

Does your tap water taste good? If so, just run it through a Brita filter. It gets to be a PITA to buy 10 gallons of water before every brew!

My tap water tastes pretty bad.  I can usually find the natural spring water for $1/gal and the distilled for about that or $1.50/gal.  I usually only buy 6-7 gal per batch, but yeah, it just adds onto the already not so cheap brewing expense.

Try to find a water machine in a supermarket or something. I buy 15 gallons of water in 3 5 gallon jugs for each 10 gallon batch and it's about $0.34 per gallon so really I am adding less than the cost of a yeast package to my brew and I can know more or less exactly what my water profile is because anything in there was added by me. Cheaper than a pH meter and a TDS meter for a quite a while anyway.

3749
Yeast and Fermentation / Re: Long fermentation - is it time to bottle?
« on: February 15, 2013, 03:02:10 PM »
That makes sense about the temperature. It's at a pretty constant 68°F in there though... and with the fermentation slowing down I would think the temp would drop slightly, if anything. Are there other things that would cause the CO² to come out of suspension?

I appreciate the help though guys, thank you. I guess the only way to be sure is to get the ol' beer thief out and take a reading. I was just hoping to avoid that. Call me greedy but I wanted as much finished beer to bottle as possible :-P I think I'll adjust my recipes to allow for a 6 gallon batch and then I don't have to worry about those losses ;-)

Thanks again, ya'all!

co2 will just slowly come out of suspension until it is in equlibrium with the surrounding atmosphere.

3750
General Homebrew Discussion / Re: 1st Yeast Harvest
« on: February 15, 2013, 02:10:06 PM »
I would think the bigger concern with yeast from a pliny clone is that is a pretty big beer and the yeast are going to be a little stressed. Not really at their best. You might want to use a small amount of that yeast and make a start with it to increase the percentage of younger healthier cells in your population. (I could be wrong on this but some one will correct me if so)

There are differing opinions on how many times you can harvest. I know I have seen some brewers say the will to 10+ generations. others don't like to go more than 3 or so.

The yeast will evolve over generations and there for the flavour may change over time. this is one of the reasons for putting a limit on the number of generations you go if you are trying to maintain a known yeast character.

I would think it would be better to make a big starter, step it up a couple times even and then take part of that each time you brew rather than pitching the whole thing and re-havesting. This should reduce the drift in charcter over time because the dormant yeast in the fridge won't change as quickly as the yeast actively fermenting and being harvested and washed etc. and facing all the selective presures involved with that.

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