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Messages - brewsumore

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121
Ingredients / Re: EXP 7270 Hops
« on: April 04, 2015, 02:39:16 PM »
Haven't used them. I'll wait on some other reviews before I buy some. Good to hear that the onion garlic thing ages out, but when I hear even loose comparisons to Summit, it's usually a negative for me.

Yeah, I know that I won't be using summit again, maybe unless for bittering which supposedly does not give the onion/garlic flavor.

122
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 04, 2015, 02:16:43 PM »
I have gone to half a cake or better yet harvesting into a graduated 2 liter Ehrlenmeyer flask and measuring out the pitch using Mr. Malty (and adjusting for thickness encountered).  I have really liked those results.

I did this recently except using a sanitized measuring cup.  I took into consideration the amount of dead yeast and  trub mixed in with remaining live yeast of the yeast cake after the first ferment.  So where Mr. Malty Yeast Calculator recommended 7 oz. of yeast slurry (I assumed Jamil means from a recently completed starter), I took ~12 oz. from the bottom of the bucket, and added all of that into the second batch in a clean bucket.

I monitored and per the same cool pitch / gradual ramp temp-controlled process that I had used on the previous batch of the same SG, it took a similar time (3 days) for a healthy krauesen to visibly form on the surface of the second batch.

So my assumption was that this equated to a fairly equivalent "appropriate pitch" since I calculated the first batch also per Mr. Malty, but for rehydrated dry yeast.

I DO appreciate the different responses identifying that either way (whole or partial yeast cake) generally provides high quality results.  I'm taking that into consideration for future opportunities!   :D

123
Kegging and Bottling / Re: Jocky box?
« on: April 04, 2015, 01:43:42 PM »
Not a traditional jockey box, but some good ideas for an easy build on a different forum thread at:

http://forum.northernbrewer.com/viewtopic.php?f=3&t=77879

Mine from that thread as shown on the last page, I use quite a bit and it works great.

The caulk/adhesive I used to seal the cut hole into my cooler has remained 100% rock solid adhered and waterproof.

Just some ideas...

124
Kegged an APA tonight. Funny, I hadn't brewed a full batch APA in a year though I do 1 gallon APAs to try out hops fairly regularly. But I loved Mandarina and did a 5 gallon APA with it, and recently used Azacca/Cascade in 5 gallons, the one kegged tonight. Gonna do either a German pils with all Best malz (and 2124) or an all whirlpool Kiwanda style cream ale tomorrow, the other next weekend. That should give the pale warm weather beers a good start.

So what did you think about the taste sample at racking of the Azacca/Cascade?  I suppose you'll know for sure once it's carbed and matured a bit.

I am thinking of using my Fermentis 34/70 yeast for one more generation while my tap water (city supply ground water) is still cool.  So far I did 10 gal of German Pils (split with a friend new to brewing who's gotten in a few batches and wants to learn from me), am currently fermenting 10 gal of Munich Helles using the 2nd generation, and am considering a marzen for the third use.

125
General Homebrew Discussion / Re: Trub vs. No Trub
« on: March 25, 2015, 07:32:08 PM »
A little break material transferred to the fermenter is ok.  A lot is not desireable.  I use a keggle with no screen inside and run off via ball valve through a sanitized fine mesh kitchen strainer.  As hop debris and break material begin to coat the inside of the strainer, I roll it around, NOT shaking it, to get the remaining wort in the strainer into the bucket fermenter.  Then I shake the remaining film of detritus into a garbage can without contaminating the strainer, replace it over the bucket and continue the run-off, repeating as many times as needed.  Some folks prefer using a china cap.  It removes the hop pellet material and a majority of the break material, and is simple and easy.

http://www.howtobrew.com/section1/chapter9-1.html

http://en.wikipedia.org/wiki/Trub_%28brewing%29

http://morebeer.com/brewingtechniques/library/backissues/issue1.4/barchet.html


126
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 25, 2015, 12:22:14 PM »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Thanks for the tip!

127
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 25, 2015, 12:14:14 PM »
[quote author=denny

When I do step mashes, I don't bother with calculations since I have yet to be able to find a way to do it accurately.  I just stir in boiling water until I hit the temp I'm going for.

Denny, does that include at dough-in?

No, using Promash and my experience I can get very accurate strike temps.  But after that, the cooler's design to eliminate temp differences means that no software I've tried has been able to accurately predict water (or decoction) volumes and temps.  At that point, it"s easier to just heat up more than I need and add as I watch the temp.
[/quote]

doh!  That was the obvious answer.  I would just need to calculate a low qts water to lbs grain ratio at dough-in, to ensure that I end up with an estimated full ending mash volume based on the number of step infusions.

Thanks!

128
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 25, 2015, 10:47:11 AM »
[quote author=denny

When I do step mashes, I don't bother with calculations since I have yet to be able to find a way to do it accurately.  I just stir in boiling water until I hit the temp I'm going for.
[/quote]

Denny, does that include at dough-in?

129
General Homebrew Discussion / Re: try at batch sparging
« on: March 23, 2015, 11:16:25 PM »
I have done some batch sperges. The efficiency was about the same.

As for time savings, these were 10 gallon batches, so the BTUs I can apply is the same, and it doesn't save any time to get wort into the kettle quicker.

I believe the people who experienced a large time savings by switching to batch sparging did not take advantage of the fact that one can start bringing the wort up to a boil the moment the first runnings touch bottom of one's kettle when continuous sparging.

My keggle serves as both my hot liquor tank and boil kettle.  I run my mash runoff into a 10 gal cylindrical cooler that gets set aside until after the sparge water goes into the mash/lauter tun.  Then a quick stir and vorlauf, and the sparge runoff drains very quickly directly into the kettle from one side, while the mash runoff goes into the kettle from the other side, with both containers sitting on top of cold BBQ grills on wheels, with no propane tank attached.  Quick and easy. 

I've only batch sparged and honestly am very happy with it, for reasons as mentioned by others including consistent predictability for hitting OG and ease of water chemistry.

130
Four 20's and one 40 for me.  I use up the 20's and refill all at the same time, with the big one always there as back-up.  Two of the 20's also get swapped to 2 BBQ's.

131
General Homebrew Discussion / Re: step infusion mash for german pils
« on: March 23, 2015, 10:36:37 PM »
FWIW, I just racked my first German Pils to kegs yesterday.  I used Kai's GP water profile, with 75% RO water so as to hit the numbers.  The grist was 96.7% Bestmalz pilsner malt, 3.3% melanoidin.  I did a 90-minute single infusion mash at 149 - 148F at 1.71 qts water per lb. grain, crushed till scared, yeast nutrient, 3 min straight o2 wort aeration, a healthy pitch of 2.5 packets (rehydrated) of Saflager 34/70 per 5.5 gal of wort, cool fermented, and went from OG 1.051 to 1.009 after a month in temp-controlled primary fermenters.

It tasted great at racking, and with the few mentioned supporting BMPs, the highly modified malt did fine with a single infusion mash, at least to get the desired attenuation.

I mash in a picnic cooler and do 10-gal batches and so far have mostly avoided step mashes.  I do that to keep from getting screwed up, since I can control a single step quite easily, and calculated additions (infusion water volume + temp) in the past for multiple infusions, as calculated in ProMash, didn't come close enough to hitting the targeted mash temps the first try.

132
General Homebrew Discussion / Re: Biggest mistake I ever made:(
« on: March 21, 2015, 07:28:21 PM »
Nope.  That doesn't qualify as a mistake.  Rather it was production maladies until the equipment failure issue was detected.  Sorry, no suggestions but I feel your pain.

133
Tomorrow I'll be brewing 10 gal of Munich Helles.  Same day I'll be kegging some German Pils and re-pitching its 34/70 yeast slurry into the Helles.  I've heard that this yeast is actually better 2nd pitch and then for a few more generations.

Looking at a calm sunny day per the weather report.

134
All Grain Brewing / Re: efficiency observation
« on: March 15, 2015, 02:02:44 PM »
So Denny, is it mash efficiency that is achieved at 100% by SN, rather than the more comprehensive brewhouse efficiency?

My understanding is that high mash efficiency isn't that unusual, but brewhouse efficiency is a different number, difficult to achieve above 90%, and not desirable for the reasons stated by DM Taylor, essentially less flavorful beer.

Granted, my knowledge of any differences between mash efficiency and brewhouse efficiency is not enough to weigh in competently.

I wish I could provide solid references, but I do know that over the years this issue has been debated a number of times (including in brewing books?) with a common hypothesis being that beer flavor suffers once brewhouse efficiency gets too high (maybe +90%?)

My intuition tells me that I am about where I want to be at ~78% brewhouse efficency for 1.055 beers, and more or less going higher or lower OG.

In other words, I think DMTaylor's comment on % of sugars vs. other components from your grain bill means that you will lose desired flavor/malty components if there is minimal malt in your grain bill when achieving 95% brewhouse efficiency.

135
All Grain Brewing / Re: BELGIAN BEER RECIPES WHITE CHIMAY
« on: March 15, 2015, 11:41:25 AM »
Four and a half years ago I did a take on Wheeler and Protz's recipe for Chimay White.  My brewhouse efficiency has improved a lot since then, but here is my session recipe from then.  I believe their recipe called for amber malt where I used brown malt, but they are very similar.

This beer turned out great.

Chimay White- Wheeler and Protz

A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       30.50
Anticipated OG:          1.072    Plato:             17.59
Anticipated SRM:           9.4
Anticipated IBU:          33.3
Brewhouse Efficiency:       68 %
Wort Boil Time:             90    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 83.6    25.50 lbs. Pale Malt(2-row)              America        1.036      2
  4.9     1.50 lbs. Brown Malt                    Great Britain  1.032     70
  3.3     1.00 lbs. Crystal 10L                   America        1.035     10
  8.2     2.50 lbs. Cane Sugar                    Generic        1.046      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.85 oz.    Saaz                                    Pellet   5.20  21.3  90 min.
  1.30 oz.    Hallertau Hersbrucker             Pellet   3.67  10.6  90 min.
  0.70 oz.    Hallertau Hersbrucker             Pellet   3.67   1.4  15 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.50 Unit(s)Whirfloc                       Fining     7 Min.(boil)
  1.15 Tsp    Wyeast Yeast Nutrient     Other     10 Min.(boil)


Yeast
-----

White Labs WLP500 Trappist Ale


Saccharification Rest Temp : 150  Time:  90
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                165  Time:   5

BLAM says that at the monastery, ferment is started at 68F and rises to 81-82F.  I was happy using WLP500 from 64 slowly up to 70 by third day of ferment, seeing that optimum range is 65 - 72F for WLP 500 per White Labs.  I remember that I really liked the contribution of esters with some fruitiness done this way with that yeast.

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