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Topics - brewmasternpb

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1
Ingredients / Difference between WLP007 and WLP017
« on: February 02, 2014, 09:46:04 PM »
Hey gang,
WLP 007 is reportedly the Whitbread yeast, but the platinum strain, 017 is called Whitbread Ale.  Does anyone know the difference?

2
Ingredients / Is my water too minerally?
« on: January 31, 2014, 11:24:33 PM »
Hi Gang!
Within the last year, I have been trying to pay attention to my water.  The main reason being that my water does not lend itself to malt-forward dark beers, but I've tried to apply water treatment to every beer.
I have a copy of my water report, and I've input that into the calculator on brewers friend.  To determine my desired water profile, I use Bru'n water, that speadsheet allows you to put in the type of beer your making and gives you a desired water profile.  I then take that info and input it into the Brewer's friend calculator, and adjust my ions with salts from there.
Recently, a friend of mine, who's opinion I value a great deal, said that my pale ale tasted minerally/metallic.  After tasting the beer, I'm not sure if I taste that or not.  I just entered it into competition, so we'll see. 
My water started out with 23 PPM of Calcium, 23 PPM of Chloride and 16 PPM of sulfate. I added 6g of Gypsum and 2g of Cal Chloride to 48.32 qts of water (7 Gal Batch) to end up with: 65.5 PPM of calcium, 44.1 of chloride and 89.2 PPM of Sulfate.  The chloride:Sulfate ratio is 2.0. Everything I've read says you'll really notice a bitterness increase after a sulfate presence of <200 PPM of sulfate, so I feel mine is still low, I was just going by the Chloride:Sulfate ratio.   
If anyone who is familiar with water additives could let me know if my math and/or logic is flawed, that would be great.

3
Yeast and Fermentation / The cheap yeast
« on: November 03, 2013, 10:34:09 PM »
Has anyone bought the discounted yeast at the LHBS?  You know, the liquid yeast that's past it's shelf life?  I've been brewing for 11 years and I've always avoided it.  Today, I gave it a shot.  I'm brewing a Saison, and I already have a pack of the Belle Saison yeast, but there was a vial of the white labs Saison blend in the discount pile.  I figure that my cell count is fine with the dry yeast, I would try the Saison blend, just for added complexity.
When I got home, I plugged the yeast (by manufacture date) into the Mr. Malty calculator.  This yeast had a "best before" date of 9-22-13, which means it was manufactured on 5-22-13.  The calculator had it at 10 percent viability, but it appears that 10% is as low as the calculator goes, so it could be less.  The thing that gets me, the yeast was only 25% off!  With such low viability, it should be 75% off.  Anyway... Lesson learned, stay away from the bargain bin.

4
Yeast and Fermentation / Brett B
« on: September 27, 2013, 11:23:27 PM »
Hi guys. I brewed a 7 gallon batch of Belgian Dubbel. I fermented 5 gallons with Wyeast Flanders Golden Ale. I fermented 2 gallons with Wyeast Brett C. The 5 gallon Dubbel tasted great at Bottling. The Brett version tasted of chlorophenol. I am letting it age, will that go away?

5
Yeast and Fermentation / My plan for my sour program
« on: July 29, 2013, 08:05:59 PM »
Hey Gang, I would like some feedback on my proposed sour program for my home-brewery. It sounds convoluted, but it makes sense with my equipment and house. The main goal is to continue brewing as much as I currently do, which is once per month, and squeeze some fermenter space for funky/ sour beers.
The plan- Brew similar beers 3 times in a row. For each batch, I will brew 7 gallons. I will split each batch into 5 and 2 gallon batches. The 5 gallon batches will be my "intended" beers... Beers that the recipe was intended for, and beers that I will continue to use to enter in comps and judge my progress as a brewer.
The 2 gallon batches will initially be fermented with a Sach yeast. I will blend the 2 gallon batches until I get 3 batches together, make a 6 gallon blend. I then want to spike this blend with Brett and/or bacteria (depending on the base beers). I will then let that beer sit until it is ready. I will repeat this process every 3 beers. I would love to answer questions and get feedback.  Thanks, Dave.

6
Equipment and Software / Filter
« on: July 15, 2013, 11:55:34 PM »
Hey Guys, the only filtering I want to do on my water is for chlorine. I bought a Culligan whole house filter, because my new house doesn't have any faucets that work with my old faucet carbon filter. This unit comes with a 5 micron filter. Will that strip out anything I want in my beer? Will it get rid of chlorine?

7
Zymurgy / Zymurgy iphone app?
« on: June 17, 2013, 10:40:17 PM »
I saw an add for the Zymurgy app in the latest issue, but I can'y find it in the app store... any ideas?

8
General Homebrew Discussion / Water filter at new house
« on: June 17, 2013, 05:22:58 PM »
Hi gang,
I am moving into our new house next week, and of course, I'm stressing about how to brew in the new house!
One of the most easy improvements I ever made to my beer was adding a simple carbon filter on to my faucet to eliminate chlorine.  At the new house, I have a fancy faucet on the kitchen sink, and won't be able to attach my filter to it.  SO, I just wanted to see what other people do for filters (I just want to use a carbon filter, no need for an RO filter with my water).  I figure that I could just strap the filter on to the Garden Hose... would my water taste Garden-Hosey?

9
Ingredients / Water Calculator
« on: June 04, 2013, 10:32:23 PM »
Hey guys,
I'm using the water calculator on Brewer's friend, and have really learned a lot whilst tinkering around.
I have one question that is puzzling me:  If I check the box that says "Salts added to Mash only", I need to use nearly 3 times as much salts than if I don't check that box (If I were to salt my sparge water).  The reason why I'm asking is that I want my salts to go into the mash, as I don't want to raise the PH of my sparge water... but it seems counter-intuitive to triple the amount of salts if I just salt the Mash.  I'm hoping that one of the water guys sees this post...

10
Yeast and Fermentation / When is a Wit not a Wit?
« on: May 20, 2013, 10:11:51 PM »
Hey gang,
I want to make a beer that, for all intents and purposes, comes from a wit recipe but uses a slightly different yeast.  I want to use either WLP550 (Belgian ale) or WLP575 (Belgian Ale Blend) and not the usual Wit yeast.  I know that, by foregoing the Wit yeast(s), I am not going to get a beer that is exactly a wit.  I'm ok with this, as I probably won't enter it into a competition, I just don't want to make something awful. 
I usually think that you can combine any wort with any yeast, as long as fermentation, temperature and sanitation are good, and you'll have drinkable beer.  However, I have heard that Wits need that yeast to be good, because of the unmalted wheat.... I've settled that though, and am not using unmalted wheat.  I amusing Pilsner malt, white wheat and Oats (golden naked and flaked).
The reason I don't want to use the wit yeast is because I reuse yeast, and I want to do other styles later on, and the Wit yeast isn't great for the styles I want to do.
Any experience here, or knowledge related to the above mentioned yeast strains will be greatly appreciated.

11
General Homebrew Discussion / Scoresheet comment... Inappropriate?
« on: April 26, 2013, 09:34:18 PM »
Hi guys, I got my 2 scoresheets back from the regional competition for NHC.  One was great, I think I advanced to the second round with a 44.  The other one was a 28, a score I am much more used to  ;D.
I usually like the comments, even if they are critical, but a comment I received for my 28 beer (IPA), seemed a little harsh.  For overall impression, it says:
Very nice but very one dimensional
more like a big pale ale
Better Beers on table


So, I may be too sensitive here, but I just wanted to know what you guys thought of the third line, I just thought it went without saying that if you scored a 28, there were better beers on the table.

12
Events / NHC seminars
« on: March 27, 2013, 09:27:11 PM »
Hey guys, this will be my first Conference, and I'm totally stoked.  My Brother-in-law and I bought the whole package, but our wives got the social package.  I saw a couple of seminars I feel like they would love (Mead and Chocolate for one)... Can they somehow gain entry into one or two seminars?

13
Ingredients / Water- Chloride concerns
« on: March 12, 2013, 10:02:30 PM »
So...after 10 years of brewing, I think I may have some vague understanding of water chemistry.  I've been using the water Calculator (in addition to reading various books and articles) that's found online, and it makes sense. For the past 5 brews, I had just been adding 3/4 tsp of gypsum, as my water is below what I've found to be recommended brewing ranges in Calcium and sulfate.  I'm now getting to the point where I want to adjust my brewing salts in accordance with the beer I'm making (novel idea)... because I tried the 3/4 tsp of gypsum with Pale ales, IPA's and Porters, and the Porter is decidedly lacking in Malt profile.  From what I've gathered, the balance of a beer is related to the sulfate:chloride ratio, and my water is very low in chloride (23.5 PPM)... Back to the present, I'm doing a SMaSH Blonde ale, to get back to basics and really taste some base malt.  I'm using the "Balanced profile" on the water calculator, and will (predictably) have to add Calcium Chloride to boost the Sulfate: Chloride ratio.  My fear is: will Chloride act the same way that Chloramine does, and give me chlorophenol problems?  Before I started using a carbon filter, I had awful chlorophenol issues.  A quick internet search does not really tell me the difference between chloride and chloramines (or chlorine for that matter).  Any help on the matter would be helpful, as will any feedback concerning my water chemistry rationale.  Thanks guys,
Dave

14
Yeast and Fermentation / First Sour beer
« on: November 13, 2012, 09:40:19 PM »
So... I've done a lot of information gathering, and I think I'm at that point where I just need to brew a sour to put all of that info together.  Before that I'd like to throw out my idea for my first batch to the forum:

Beer- Baltic Porter (Mashed rather high to give the bugs plenty to chew on)

Yeast- Sach strain (Wyeast 1056), made from a good starter

Brett Strain (Brett B or C), add vial when I add the sach strain, because Brett enjoys oxygen too.

Bugs- Bottle Dregs from the most recent Avery Barrel aged beers- Added to Secondary, because Pedio and other bugs do not like O2.

Age- A while (10-12 Months)

It seems like a solid plan... but Maybe there are some holes in it.  My main question... will one bottle suffice for harvesting dregs, or should I use more?

Any help is appreciated.
-Dave

15
Ingredients / Raspberry Juice concentrate
« on: October 22, 2012, 06:40:41 PM »
I want to make a beer using raspberry juice concentrate (as mentioned by Brian Sellers in a past Zymurgy).  I did a google search, and there are some health food examples, but the closest thing to something I might find in my local grocery store is a White Grape Raspberry by Welches.  Does anyone have experience with concentrates?

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