menu
Favorite team:LSU 
Location:New Orleans
Biography:
Interests:Sports
Occupation:Engineer
Number of Posts:2748
Registered on:8/27/2003
Online Status:Not Online

Recent Posts

Message
re: Homebrewing Thread: Volume II - Bleed P&G
I have a couple of questions about using flaked oats. 1) Do you need to do anything special with them, or just throw them into the mash? 2) I am brewing a beer with 15% of the grain bill being flaked oats. At this percentage, do I need to perform a beta -glucan rest to avoid a stuck sparge?...
Posted on Food and Drink
Jump to Post - View Topic - Replies (2)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]Anyone ever re-hopped a keg? After the keg is carbonated, tried to add some hops and seal back up?[/quote] I have not, but I have considered buying one of [link=(https://utahbiodieselsupply.com/brewingfilters.php#cornydryhopper)]these[/link] to remove and replace keg hops. I'm not sure how e...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote] i believe the degradation due to O2 is minimal[/quote] For me, a keg of IPA doesn't last long enough for me to worry about O2 effects. :cheers:...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]I thought it was pulling in CO2 from your breath?[/quote] It only does this as you blow to start the siphon. Once the siphon is going, it is then pulling in air. However, I would expect that there would be a layer of CO2 on top of the beer from fermenation that should blanket it from the air...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
If BR water is at 145 ppm of bicarbonate like LSUGrad00 says, then you should dilute at a 2:1 ratio of RO to tap water to get the bicarbonate levels to under 50 ppm. You would also divide the minerals and ions from your water report by 3. From there, just know that 1 gram of CaCl in 1 gallon of wate...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]Baton Rouge water starts off at 145ppm. [/quote] For anyone interested, New Orleans water is currently at: Calcium 36 ppm Magnesium 14 ppm Sodium 55 ppm Sulfate 40 ppm Chloride 55 ppm Bicarbonate 175 ppm pH 8.7 ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
You either need to know your local water profile or use 100% RO water and build up from there. Lets say that you are treating 10 gallons of RO water, adding 7 grams of gypsum and 8 grams of CaCl, will give you the 100:100 ratio. The only problem here is that the calcium would also be at 100 ppm, whi...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]Also talked about water makeup which i need some explanation on.[/quote] I read that article also and found the water section to be interesting. IIRC, the author was suggesting that the sulfate to chloride ratio didn't play a huge factor and suggested using a 1:1 ratio. In most of what I ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
Same for me. I use a chest frezzer with a temp controller. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
I wanted to brew a NE IPA last weekend, but my LHBS didn't have the yeast or hops that I wanted. Ended up pulling a 180 and brewed a traditional bock. Brew day went okay. Got a new kettle, so my Beersmith calcs were off. Had to add a pound of DME to hit the calculated OG. I'm going to need to get a ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]Do you rehydrate or direct pitch?[/quote] Definitely rehydrate. It only takes 20 minutes and will give you better yeast health and viability. Since you are going to be pitching the yeast into an acidic environment, I would rehydrate the yeast and add it to a pint of starter wort for a few ho...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
I am planning a NE DIPA for my next brew. I've been reading about yeast biotransformation and appropriate malt bills to get the right mouthfeel. I am going to use Wyeast 1318 London Ale III, but I am not set on the hops as of yet. I am leaning to using a combination of Columbus, Centennial and Amari...
Posted on Food and Drink
Jump to Post - View Topic - Replies (2)
re: Homebrewing Thread: Volume II - Bleed P&G
If I want to bottle, I soak the bottles in PBW, rinse, place a little square of aluminum foil over the top of each bottle, and then bake the bottles at 300 deg for an hour. I let them cool overnight. When it comes time to bottle, just rip the foil off and fill. ...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
I am basically using the brulosophy fast lager method. I'll just RDWHAHB. :cheers:...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
Does anyone have experience with Wyeast 2001 (Urquell lager yeast)? I brewed a Bo Pils last weekend and pitch an appropriate size starter. Fermentation didn't show visible signs until 24 hours after pitching, which is consistent with the other lagers that I have done. What is different about this ba...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
Does anyone have any experience with using Giga Yeast Vermont IPA yeast (GY054)? I am thinking about using it in my next DIPA....
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
So, I checked on my Belgian strong ale last night since airlock activity had stopped. This thing fermented down to 1.020 from 1.102 in only four days. I pitched a large starter of Wyeast 1762. It might be fine, but 80% attenuation in 4 days seems really fast. Do any of you have any experience with t...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
Brewed up a Belgian dark strong ale yesterday. This is by far the highest gravity beer that I have made. OG ended up being 1.102 after the temperature correction. [img]https://imageshack.com/i/pmpdSnhnj[/img]...
Posted on Food and Drink
Jump to Post - View Topic - Replies (0)
re: Homebrewing Thread: Volume II - Bleed P&G
[quote]A) Try to clone commercial beers B) have a recipe you feel is dialed in and brew over and over C) freestyle recipes and play around?[/quote] I don't fall into any of these categories at the moment, but I am hoping to fall into the "C" category one day. Right now, I am just brewing recipe...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)
re: Homebrewing Thread: Volume II - Bleed P&G
I use gelatin for fining and am very impressed with the clarity of the final beer. When you consider how cheap and effective it is, I don't see myself using anything else. How much did you use? I usually go with 1/2 tsp in 1/2 cups of water for a 5 gal batch, but I have read that you can use as l...
Posted on Food and Drink
Jump to Post - View Topic - Replies (1)