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41
General Homebrew Discussion / No salts in RO water mash
« Last post by Slackjawls on December 08, 2016, 03:47:59 PM »
I used RO water for my mash and forgot to add the brewing salts. It's an IPA, 1064 OG, mostly 2 row with a little crystal. I added the salts as I ramped up to mashout temp. and held for 10 minutes. I know there are trace elements in RO water and I adjusted the ph to 5.4 with 10% phosphoric acid solution. So how how bad will it turn out. Do you think it will be drinkable?
42
General Homebrew Discussion / Re: Mt. Rainier hops discontinued?
« Last post by gene.letoile on December 08, 2016, 03:06:41 PM »
Mt rainier was released a few years ago when a number of other varieties were released, and the supply of hops far exceeded demand. We put in about an acre of them last spring, and they seem to be a nice aromatic hop. We really don't get much production here the first year, but should get reasonable production ( 1000 lbs?) this year. We got the rhizomes from Brulotte farms, should be some hops available someplace.
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All Grain Brewing / Re: Skimming hot break questions
« Last post by The Beerery on December 08, 2016, 02:34:00 PM »

So I've been removing (most of) the hot break via my whirlpool.  I'm confused, why do people refer to "skimming the hot break"?  Or are they confused?

Yea I think there is a confusion.
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Going Pro / Re: Interview questions
« Last post by majorvices on December 08, 2016, 02:32:07 PM »
The biggest question and hurdle I have faced is when asked about other local competitors. Be sure to be kind and gracious even if you don't like the other brewery/breweries or their beer.

They will usually ask you about your brewing experience or what inspired you to brew.

Outside of that pretty straightforward.
45
All Grain Brewing / Re: Skimming hot break questions
« Last post by Philbrew on December 08, 2016, 02:19:04 PM »
I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea.  Which brings up the questions:  What?  Why?  How?  How much?

1.  What?  Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil.  Is that correct?

2.  If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.

3.  How?  What is the easiest and least messy way to skim?  I'm thinking a shop-vac would work well.

4.  How much do you want to skim?  As much as possible?  Is some hot break good to have in the wort?

1. No I don't think so. I think hot break are the proteins in the wort. The foam(often called foop), may contain some hot break but its certainly not all of it. I see hot break formation after 5-10 minutes into boil( after foam subsides).
All brewing literature states hot break must be removed. Usually by means of a whirlpool for us.
2. My foam is small and bright white, I do not remove it, as I boil with a lid, that has a small opening. professional breweries are not skimming.
3. I don't think it will hurt anything either way, it usually sticks to the side of the kettle.
So I've been removing (most of) the hot break via my whirlpool.  I'm confused, why do people refer to "skimming the hot break"?  Or are they confused?
46
All Grain Brewing / Re: Skimming hot break questions
« Last post by The Beerery on December 08, 2016, 02:02:10 PM »
I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea.  Which brings up the questions:  What?  Why?  How?  How much?

1.  What?  Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil.  Is that correct?

2.  If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.

3.  How?  What is the easiest and least messy way to skim?  I'm thinking a shop-vac would work well.

4.  How much do you want to skim?  As much as possible?  Is some hot break good to have in the wort?

1. No I don't think so. I think hot break are the proteins in the wort. The foam(often called foop), may contain some hot break but its certainly not all of it. I see hot break formation after 5-10 minutes into boil( after foam subsides).
All brewing literature states hot break must be removed. Usually by means of a whirlpool for us.
2. My foam is small and bright white, I do not remove it, as I boil with a lid, that has a small opening. professional breweries are not skimming.
3. I don't think it will hurt anything either way, it usually sticks to the side of the kettle.
47
All Grain Brewing / Re: Skimming hot break questions
« Last post by EnkAMania on December 08, 2016, 01:48:01 PM »
I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea.  Which brings up the questions:  What?  Why?  How?  How much?

1.  What?  Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil.  Is that correct?

2.  If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.

3.  How?  What is the easiest and least messy way to skim?  I'm thinking a shop-vac would work well.

4.  How much do you want to skim?  As much as possible?  Is some hot break good to have in the wort?

I use a hand held strainer to scoop it up.
48
All Grain Brewing / Re: What would you brew?
« Last post by Philbrew on December 08, 2016, 01:34:57 PM »
Kitchen Sink American Brown Ale

All of the above except save the Perle and Kazbek for lagers.

US-05  1450
49
All Grain Brewing / Re: Skimming hot break questions
« Last post by JJeffers09 on December 08, 2016, 01:33:45 PM »
Have you ever had a boil over? Was that batch the best you ever made?

If you are like me, that means 1.)yes and 2.)no...

For yeast health, and repitching slurry it has its negatives to skim the hot break.  (Correct me if I oversimplify this) The aged beer is "better" when the proteins are skimmed out.

I would not say shop vac your hot break is a good idea, a large spoon works...

Sent from my SM-S820L using Tapatalk
50
All Grain Brewing / Skimming hot break questions
« Last post by Philbrew on December 08, 2016, 01:24:52 PM »
I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea.  Which brings up the questions:  What?  Why?  How?  How much?

1.  What?  Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil.  Is that correct?

2.  If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.

3.  How?  What is the easiest and least messy way to skim?  I'm thinking a shop-vac would work well.

4.  How much do you want to skim?  As much as possible?  Is some hot break good to have in the wort?
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