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Messages - morticaixavier

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3781
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 01:22:44 PM »
I am sure I am over simplifying this, but what I don't understand
I look at the water profile adjustment tab in Bru'n Water
Select 100% R/O water.
Set the "Desired Water Profile" as Burton
Then I am supposed to input different mineral additions to hit that profile?
I am sure someone has done this already?
So just tell me what to add to hit that profile?

what you are looking for is the missing piece in many beer recipes. Unless one is slightly obsessive about water one does not usually include all the nuances of their water report and additions with a recipe. So you could look specifically for recipes that DO specify water report data and copy those recipes. This would be the equivelant of going to the Joy of Cooking and following one of their recipes to the letter.

Or, if you are designing your own recipes, you can look on fiddling with the water as part of the development process. YOUR recipe will include the specific water information that makes it YOUR recipe.

3782
Extract/Partial Mash Brewing / Re: Recipe Suggestion
« on: March 28, 2013, 01:10:16 PM »
Keep it simple.

6 lb extra pale DME
maybe a touch of light crystal/cara
 little bit of a neutral bittering hop @ 60 minutes (magnum, bravo, anything high alpha, but only like 10 IBU worth
.5-1 oz of cascade at flame out

1 packet of us-05 rehydrated. beauty.

3783
Equipment and Software / Re: Hoses....
« on: March 28, 2013, 10:30:20 AM »
So drying out hoses seems to be the bane of my freaking existence.   how do people handle this? every time we let them dry they seem to come out with spots on the inside of the house etc, which i can only assume is not very good.  We have a bottle cleaner that has a nipple that fits into hoses so we manage to get high pressure into our hoses and we sanitize the hell out of them, its just getting them dry in the end.

JEff

I like to take the hose outside and hold it by one end while whipping it around my head as fast as I can. Switch ends and repeat. This will get very nearly all of the water out.

3784
All Grain Brewing / Re: Need Some Serious Help
« on: March 28, 2013, 07:45:42 AM »
[...]  I have had several comments that say I should go all RO water and just add small amount of gypsum to the mash, is that worth trying?  Thanks for chiming in, I appreciate the help.
I think it's worth a try. Enter your numbers in bru'n water and make sure your pH won't be wildly out of wack which I don't think they will be.

3785
All Grain Brewing / Re: Need Some Serious Help
« on: March 27, 2013, 03:21:32 PM »
I am wondering why you are adding acid malt to the grain bill and lime to the salts addition? acid malt will bring your pH down while lime with bring it up. you might be able to simplfy things a bit by eliminating one or the other and reducing the one you leave by the appropriate amount. i am not saying that this will deal with the dirty dull hop aroma though.

I am wondering if it is oxidation also. you mention that you are not very careful to avoid o2 pickup in racking and you are racking more than you really need to. I actualy stopped using my autosyphon becuase I was seeing so much foaming at the liquid air interface inside that I was worried about o2 pickup. I went back to the good old method of filling the racking tube with sanitizer and running that out into a bowl to start the syphon.

It also sounds like you are keeping the vast majority of boil trub out of the fermenter. I wonder if your yeast are not getting all the lipids they need?

3786
Other Fermentables / Re: Coconut wine, anyone?
« on: March 27, 2013, 01:11:10 PM »
I've used coconut sugar in a beer and it came through well. 3 lbs in a big wheat wine. I think your scheme might just work.

YES! As mentioned above, this came to me in a dream last night but I was reading the forum before gonig to bed and I think I remember seeing your coconut sugar wheat wine mentioned. HAHA! The subconscious works in strange ways! Thanks for the suggestions!

Morticai, is it less fermentable than ordinary table sugar? Wikipedia is telling me it is a "low glycemic" food. Either way, I'm sure it'll make booze.

not noticably. That one went from ~1.096 to ~1.006. I am sure it is somewhat less fermentable by weight as there is some non-sugar mass or at least it doesn't appear quite as purely crystaline as table sugar

3787
Other Fermentables / Re: Coconut wine, anyone?
« on: March 26, 2013, 12:14:13 PM »
I've used coconut sugar in a beer and it came through well. 3 lbs in a big wheat wine. I think your scheme might just work.

The coconut water we buy (in 1 liter shelf stable boxes) is organic and does not contain any preservatives. 'taint cheap either but a 1 gallon batch wouldn't be to bad.

I am not sure what you would gain with the whole nut in there but it probably wouldn't hurt.

The 'water' is sterile in the package, the sugar could be disolved (boiled, sanitary) in a little plain water to avoid possible hazes from boiling the 'water'. The whole meat could be toasted in an over to sanitize.

3788
Kegging and Bottling / Re: What the?
« on: March 26, 2013, 12:08:08 PM »
Think it's possibly filled a little higher than the other?   2 or 3 batches ago I filled a keg a little higher than I normally do, and it took forever to carbonate.  There needs to be a certain amount of headspace to carbonate accurately using the chart.  I sanitized a big metal ladle, dipped out some from the top of the keg, repurged andrepressurized, and it carbonated like normal.

seems like it would have been easier to pour a pint from the tap no?  ;)

3789
All Grain Brewing / Re: rookie who needs help with floaters!
« on: March 26, 2013, 07:39:41 AM »
Kolsch is an ale yeast but I wouldn't pitch it at 72. The fermentation temp is alright though, as long as he didn't start fermentation out that warm it probably isn't much of an issue. That said, I start that strain out around 58 and make a 2 liter stirred starter.

As far as "floaters" go. Agree we need more info. Is this in the finished beer? you may sometimes get little colonies of yeast in the fermentor floating on surface of beer. If this is what you are concerned with set your worries aside. It's perfectly natural and won't carry over into glass.

+1 to temp suggestions.

But on topic. I am with RAM and Major. I have seen this particularly with WLP029 and irish moss in the boil. I use ALOT of Irish Moss in my kolsch and the yeast and trub get all mixed up together and can float on top of the fermenter for quite some time. I have a also seem big globs of yeasty/truby stuff circulating through the beer in the starter. (I ferment in buckets so I don't see it in the bucket).

I think you need to take is slower next time. Give it 2 weeks or even 3 weeks in the fermenter in the low 60s then crash it for a couple days near freezing. it will drop super bright if you let the yeast finish up in their own time.

3790
General Homebrew Discussion / Re: Favorite beer you've ever brewed?
« on: March 25, 2013, 08:48:56 AM »
The best beer I ever brewed was the all grain Patersbier kit from NB. I dont care for belgain beers but this one did not have any of the phenolics that I usually get. I have rebrewed this kit 4 times and it has never been anything close (always belgainy) I wonder if somehow the yeast packaging got messed up. I tried it one time with US05 but that turned out so clean it was like water.

Look to your yeast health proper ferm temp (65 or so) and proper yeast pitching quantities (not too much, not to little) will help you control those phenolics and esters.

3791
Beer Recipes / Accidental clone?
« on: March 25, 2013, 08:07:55 AM »
So a few weeks back I brewed up an ordinary bitter.

10 gallon batch
3.75 kg california select
3 kg munich 10L
.5 kg c40

Mashed at 162 for 45 minutes

5.3 IBU pacific Gem FWH (calculated as a 20 minute addition)
10.9 IBU Pacific Gem at 60 minutes
7.3 IBU challenger at 20
4.4 IBU challenger at 10
4.1 IBU belgian goldings at 10
35 grams Belgian Goldings at 0

Pitched a 2 liter starter (actually 2 1 liter starters) of WLP002.

OG 1.040  FG 1.012

fermented at ambient (55-65 night day swings) in the spare bathroom. for a couple weeks and cold conditioned for about 3 weeks.

Anyway. THe other day I was in the local bottle shop and I noticed they had the Timothy Talyor Landlord in bottles. I am sure that this beer, after a 6000 mile trip in a bottle was not at it's best but I grabbed a bottle because I was curious and I had heard so much good stuff about it here.

Since I had it at home I figured it would be fun to compare to my homebrewed bitter. Poured about 4-5 oz of each into identical pint mason jars (my tasting glass of choice) and was astonished to realize they were EXACTLY the same color and clarity (mine might have been a touch clearer as the Landlord was bottle conditioned)

The Landlord had a creamer smoother and slightly longer lasting head but then mine had only been in the keg for about 5 days.

Tasting them... again, astonished. They tasted so similar. The landlord had a slightly fuller, maltier, sweeter note and mine had a hit of dyacetyl (I think) but the bitterness was spot on and the hop flavour and aroma were spot on.

Anyway. Just thought I would share this story of an accidental clone.

3792
The Pub / Re: Cats are not Hop Heads.
« on: March 24, 2013, 02:09:48 PM »
the Cat In The Hat hops too!

3793
General Homebrew Discussion / Re: Using maple sap in beer
« on: March 21, 2013, 10:33:12 AM »
I think you would need to have a sample analyzed. I also think you would need to pull your sample from the entire batch of sap you intend to use because I am willing to bet that two trees a few hundred yards from each other will produce different mineral and pH profiles.

it's going to depende on the ground water and I would think lot's of other factors like health of the tree and such.

3794
Whatever method you use I would recomend purgeing the keg BEFORE putting beer in it. If you have an extremely o2 poor atmosphere inside the keg, when you rack the beer in there is very little opportunity to introducing o2. If you fill the keg and then purge just the head space you must be very careful to rack gently as splashing can introduce o2 to the finished beer.

3795
Kegging and Bottling / Re: Carbonation taking "hold"
« on: March 19, 2013, 10:16:03 AM »
Go here:  http://www.kegerators.com/carbonation-table.php

If you are in a rush then kick, shake, rattle and roll however I'm personally not a fan.

Set it to the correct pressure and let it sit 3-4 days.  If I'm in a rush then I'll set to 30psi for a day, then bring it to serving pressure and sample.  Repeat as needed..... ;)

Dave

I am particularly fond of the sampling part. and the repeat part... repeat sampling that is  ;D

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