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Message
re: Homebrewing: In-Process Thread
Posted on 4/30/15 at 9:54 am to rbWarEagle
Posted on 4/30/15 at 9:54 am to rbWarEagle
60% Pilsner or 2 Row
40% Wheat
You could give that a try.
40% Wheat
You could give that a try.
0
Posted on 4/30/15 at 9:55 am to LoneStarTiger
quote:
5 lbs Plum in secondary
Are you removing the skin of the plums?
Posted on 4/30/15 at 10:00 am to BugAC
quote:
Are you removing the skin of the plums?
no, just mashing them up. I'm debating on whether to even remove the pits.
Posted on 4/30/15 at 10:10 am to LoneStarTiger
quote:
4 lbs 8.0 oz Pale Malt (2 Row)
4 lbs White Wheat Malt
1 lbs Acid Malt
When are you adding the acid malt?
Posted on 4/30/15 at 10:17 am to s14suspense
quote:
When are you adding the acid malt?
after the mash. So probably more of a 75 minute mash by the time I let it sit in there for 15 minutes or so.
Posted on 4/30/15 at 10:20 am to LoneStarTiger
quote:
after the mash. So probably more of a 75 minute mash by the time I let it sit in there for 15 minutes or so.
What is the purpose of the acid malt after the mash? I use Acid malt in nearly all my recipes in the mash to get the ph where i want it.
Posted on 4/30/15 at 10:25 am to BugAC
it is my understanding that if you get too high of a percentage of acid malt in the mash it will inhibit enzymatic action in the mash and you'll get poor efficiency
Posted on 4/30/15 at 10:27 am to LoneStarTiger
quote:
it is my understanding that if you get too high of a percentage of acid malt in the mash it will inhibit enzymatic action in the mash and you'll get poor efficiency
Yep, there you go. That's what I do with our Gose. 1 lb after conversion happens.
Bug. You're doing it right for the acid malt in your regular recipes.
Posted on 4/30/15 at 10:31 am to s14suspense
do you add any other lactic acid/bugs/souring technique for your Gose?
Posted on 4/30/15 at 10:33 am to s14suspense
quote:
Bug. You're doing it right for the acid malt in your regular recipes.
It's typically been less than 4-5 % of grain bill. Last batch, however, was around 5.6% in the mash. I did notice a lower efficiency in that batch compared to the others.
Posted on 4/30/15 at 10:38 am to BugAC
most of what I've found on it suggests rates at and above 10% is when you start running into those issues. I guess it would depend on your water and if you added anything else to change ph
Posted on 4/30/15 at 10:43 am to LoneStarTiger
Yes. Not my technique but after a short boil with hardly any hops I add the wyeast lactic acid bacteria culture for a few days then ferment it out with regular ale yeast.
Posted on 4/30/15 at 10:44 am to LoneStarTiger
quote:
most of what I've found on it suggests rates at and above 10% is when you start running into those issues. I guess it would depend on your water and if you added anything else to change ph
I add salts depending on the style. But yeah, i doubt it's the acid malt that's causing my efficiency to drop. I think it's just incorrect measuring techniques. i have it handled though.
Posted on 4/30/15 at 10:51 am to s14suspense
quote:
Yes. Not my technique but after a short boil with hardly any hops I add the wyeast lactic acid bacteria culture for a few days then ferment it out with regular ale yeast.
I've been kicking around the idea if souring in a keg using a lacto blend or grains, then boiling then pitching ale yeast. The reasoning is that I can't keep oxygen out of my kettle while it sours overnight. I thought I could mash, boil for 10-15 minutes to kill off anything bad, transfer to a keg, purge it with CO2, and let it sour. The lack of oxygen should help, and then boiling it again would drive off DMS and kill the lacto
Posted on 4/30/15 at 10:54 am to LoneStarTiger
quote:
I've been kicking around the idea if souring in a keg using a lacto blend or grains, then boiling then pitching ale yeast. The reasoning is that I can't keep oxygen out of my kettle while it sours overnight. I thought I could mash, boil for 10-15 minutes to kill off anything bad, transfer to a keg, purge it with CO2, and let it sour. The lack of oxygen should help, and then boiling it again would drive off DMS and kill the lacto
I just put it in a CO2 purged fermenter.
Posted on 4/30/15 at 11:03 am to s14suspense
quote:
I just put it in a CO2 purged fermenter.
I need to rig up a way to do this. Ideally I would do it all in the kettle so I can heat it up and kill everything and not have to worry with contamination, and I could put boiling water or cleaner into the keg after souring. If I can purge a fermenter that would be the ideal vessel.
This post was edited on 4/30/15 at 11:06 am
Posted on 4/30/15 at 11:18 am to LoneStarTiger
quote:
lacto blend or grains
When kettle souring, I don't purge the kettle with CO2 when using a lacto blend. I will just raise the temp of the wort up to around 180F to kill off any bacteria that made it into the wort from the mash, cool pitching temp, then pitch put the lid on.
When using grains, I follow the same procedure, but I purge with CO2 after pitching the grains in the kettle and cover the top of the kettle with saran wrap before putting the lid on.
Posted on 4/30/15 at 11:25 am to LoneStarTiger
quote:
I need to rig up a way to do this. Ideally I would do it all in the kettle so I can heat it up and kill everything and not have to worry with contamination, and I could put boiling water or cleaner into the keg after souring. If I can purge a fermenter that would be the ideal vessel.
I don't do anything fancy. Just put warm wort in bucket then use one of my gas connects and manually vent it out into the hole in the bucket for the bung.
Posted on 5/1/15 at 9:08 am to s14suspense
What is everyone brewing this week?
I am planning on starting the base for a wild persimmon sour with a buddy. Not really sure what our final recipe will be but it will probably be a saison base.
I am planning on starting the base for a wild persimmon sour with a buddy. Not really sure what our final recipe will be but it will probably be a saison base.
Posted on 5/1/15 at 9:13 am to Fratastic423
quote:
What is everyone brewing this week?
Something not sour.
Actually, rebrewing my coffee vanilla porter to send to the NHC finals.
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