- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing - Weekend Recap
Posted on 8/6/12 at 10:00 am to swampdawg
Posted on 8/6/12 at 10:00 am to swampdawg
quote:
65 IBU's : 1.054 OG; I think you probably have an overly bitter beer on your hands. This ratio is out of balance and the excessive bitterness will really show up if it finishes dry (which it apparently did).
I completely agree. I just made an single hop IPA with 60 IBU's but the OG was 1065. Tasting it out of the fermentor before dry hopping it was a little harsh.
0
Posted on 8/6/12 at 10:02 am to swampdawg
quote:
Well then I am stumped. I have no idea why the mash temp would drop so dramatically. It does not make sense to me.
I wonder if the original temp was taken too quickly before everything equalized. So realistically the initial mash temp was in the 147 range and not 152. I cannot imagine that a brand new cooler would drop temp that fast. Hell, my 3 year old one does a better job than that.
Posted on 8/6/12 at 10:03 am to Fratastic423
I got to try my Summer citrus wheat beer Sunday and it came out really good. Was very happy with the flavor and the smell. Went amazingly with a light cigar. Was an awesome afternoon brewing.
I brewed my first IPA on sunday (while drinking my summer citrus and smoking a cigar). It was the first time brewing with my new brew kettle that is only 9 gallons rather than my crawfish pot and it was 100x easier and went very smoothly. Had a friend over who is trying to get into brewing so he could shadow the process also.
OG at 1.075 so I am excited to see how it goes. Had some solid fermentation this morning. Bubbles galore.
I brewed my first IPA on sunday (while drinking my summer citrus and smoking a cigar). It was the first time brewing with my new brew kettle that is only 9 gallons rather than my crawfish pot and it was 100x easier and went very smoothly. Had a friend over who is trying to get into brewing so he could shadow the process also.
OG at 1.075 so I am excited to see how it goes. Had some solid fermentation this morning. Bubbles galore.
Posted on 8/6/12 at 10:07 am to SouthOfSouth
I have an IPA lined up next... it will be my first beer using leaf hops and the hop screen so I'll see how that goes. I still plan on using some pellets for dry hopping though, since I have them on hand.
Posted on 8/6/12 at 10:08 am to LSUBoo
quote:
it will be my first beer using leaf hops and the hop screen so I'll see how that goes
I really enjoyed the 1 brew I had using leaf hops, it just feels more natural. I didn't notice any change in bitterness or taste, but I did enjoy working with them.
Posted on 8/6/12 at 10:13 am to SouthOfSouth
Am brewing this afternoon. Will be doing an English Bitter which should be a good session beer for football season.
Posted on 8/6/12 at 10:16 am to Fratastic423
quote:
I wonder if the original temp was taken too quickly before everything equalized. So realistically the initial mash temp was in the 147 range and not 152. I cannot imagine that a brand new cooler would drop temp that fast. Hell, my 3 year old one does a better job than that.
What about how cold his grains were to begin with?
If he kept them cold for some reason it could sap out some of the heat.
Posted on 8/6/12 at 10:19 am to s14suspense
quote:
What about how cold his grains were to begin with?
If he kept them cold for some reason it could sap out some of the heat.
Ideally you take that into account when you calculate your strike temp. Once you get a handle of how your system reacts to temp change you can slowly start moving away from doing calculations beforehand. Yesterday for example, I just guessed and came out fairly close. Had to add a handful of ice to drop it a few degrees but overall pretty good.
Posted on 8/6/12 at 10:23 am to swampdawg
quote:
What are you mashing in? Really strange that it is dropping so quickly.
MY water was at 162-165. I probably should have had it higher. Directions called for mash temps to be at 150. So thats where i was. I did pre boil some water and added to the mash tun, to heat it up. But that was a good 10-15 minutes before starting the mash.
I think i had about 10.75 lbs 2 row, and .5 lbs crystal 20
Posted on 8/6/12 at 10:24 am to s14suspense
quote:
What about how cold his grains were to begin with?
If he kept them cold for some reason it could sap out some of the heat.
And the temp of the cooler.
Posted on 8/6/12 at 10:25 am to BugAC
quote:
I think i had about 10.75 lbs 2 row, and .5 lbs crystal 20
How much water did you mash in with?
Posted on 8/6/12 at 10:25 am to BugAC
quote:
MY water was at 162-165
Gotcha. My strike water is usually in the 166-167 range (in the summer), as I often shoot for around 152 for the mash for most typical ales.
Posted on 8/6/12 at 10:26 am to swampdawg
quote:
I have no idea why the mash temp would drop so dramatically. It does not make sense to me.
I honestly believe, that my mash temps weren't high enough. I had trouble with my thermometers. I bought a remote thermometer that was a good 10 degrees off. So i switched to one i know worked. It was at 150 in the middle, 146-148 on the edges (rising slightly).
Posted on 8/6/12 at 10:27 am to Fratastic423
quote:
temp was in the 147 range and not 152
I think this was the problem. I was getting gun shy on having to high of mash temps.
Posted on 8/6/12 at 10:29 am to Fratastic423
quote:
How much water did you mash in with?
I don't remember, i used beersmith and it came out with the same water/grist ratio as the directions. Maybe 1.75-2 gallons/lb. Does that sound right? I don't think that was the problem, however.
Posted on 8/6/12 at 10:29 am to BugAC
quote:
I was getting gun shy on having to high of mash temps.
Higher temps are easier to deal with than lower ones. Much simpler to toss in some ice rather than heat up more water to raise the temp, imo.
Posted on 8/6/12 at 10:31 am to BugAC
quote:
Maybe 1.75-2 gallons/lb.
I'm assuming you mean qts/lb and not gallons. I mash in with 1.5 rouhgly qts/lb. That 162 should have worked out for you if you used about 4.5 gallons of water. If you used less than that then we have figured out your problem. Either that or you water had not actually gotten to the 162 range.
Posted on 8/6/12 at 10:43 am to Fratastic423
Could sparging have anything to do with it?
My sparge water was heated to 170. I had a slow runoff from my mash tun to my brew pot. I then tried to copy that rate going from my sparge (fly sparge) to my mash. My sparge water ran out quicker than my mash water. I also had to add about 1 gallon to my brew kettle to get the 6.5 gallons to brew.
During this process i couldn't wrap my head around the fact, that if i have too much sparge water, that it will dilute the extract from the grains. Is this correct? When i read, the books talk about adding a 1/2 gallon of water here if it is too cold, or more if it is still to cold. But in my mind, it seems that the more water you add, the more you dilute the extract.
Or does the water serve more as a vacuum when you sparge, sucking out sugars, as it is drained into my brew kettle?
My sparge water was heated to 170. I had a slow runoff from my mash tun to my brew pot. I then tried to copy that rate going from my sparge (fly sparge) to my mash. My sparge water ran out quicker than my mash water. I also had to add about 1 gallon to my brew kettle to get the 6.5 gallons to brew.
During this process i couldn't wrap my head around the fact, that if i have too much sparge water, that it will dilute the extract from the grains. Is this correct? When i read, the books talk about adding a 1/2 gallon of water here if it is too cold, or more if it is still to cold. But in my mind, it seems that the more water you add, the more you dilute the extract.
Or does the water serve more as a vacuum when you sparge, sucking out sugars, as it is drained into my brew kettle?
Posted on 8/6/12 at 10:43 am to Fratastic423
What's the "best" false bottom for a 10 gal cooler?
I know I'll get the conversion kit on bargainfittings.com
I know I'll get the conversion kit on bargainfittings.com
Posted on 8/6/12 at 10:51 am to Fratastic423
I transferred to secondary and broke my fermentation lock. Does Marcellos have this?
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News