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re: Homebrewing: In-Process Thread
Posted on 1/9/14 at 11:17 am to chity
Posted on 1/9/14 at 11:17 am to chity
quote:
vinyl tubing is not recommended?
I buy rolls of clear vinyl tubing from Lowe's and have never had an issue. It's cheap, and I can throw it away if it gets messy and I don't feel like trying to clean it out, and if I happen to need more, it's available right down the road.
since this question was in the last post on the previous page:
I've always used drinking water bought at the store for brewing. Is this something I should have been doing all along?
This post was edited on 1/9/14 at 11:21 am
3
Posted on 1/9/14 at 11:28 am to LoneStarTiger
quote:
I buy rolls of clear vinyl tubing from Lowe's and have never had an issue. It's cheap, and I can throw it away if it gets messy and I don't feel like trying to clean it out, and if I happen to need more, it's available right down the road.
Might not be the best or safest for high temp applications.
Could leach chemicals into your beer.
quote:
I've always used drinking water bought at the store for brewing. Is this something I should have been doing all along?
Not a bad practice depending on your local water supply.
Posted on 1/9/14 at 11:33 am to LoneStarTiger
quote:
I've always used drinking water bought at the store for brewing. Is this something I should have been doing all along?
Not necessarily.. A lot depends on the water your using and the style you are brewing.
The water in Baton Rouge has a really high PH (8.7) due to an abundance of bicarbonates in our water.
For certain styles, like a pilsner, you want low mineral content in your water and need a fairly middle of the road water PH bc the base grains do not have enough acidity to drop the PH to the proper mashing levels.
There are multiple ways of lower the PH, but when you need low mineral content and low PH its just as easy to buy RO and throw in some salts.
ETA: If anyone in Baton Rouge is interested in learning more about water, our brew club is holding a 'roud table' discussion on water at Tin Roof this Saturday. We should be done in advance of the Saints game.
We will cover brewing with RO water, adjusting Baton Rouge water, and adjusting water for a commercial brewery.
This post was edited on 1/9/14 at 11:36 am
Posted on 1/9/14 at 11:39 am to s14suspense
quote:
Might not be the best or safest for high temp applications. Could leach chemicals into your beer.
I guess I didn't read thoroughly, but I don't have any high temp applications where I use any tubing since I'm not all-grain
quote:
Not a bad practice depending on your local water supply.
local water sucks balls. Can't start off a beer with nasty water
Posted on 1/9/14 at 11:40 am to LoneStarTiger
quote:
I've always used drinking water bought at the store for brewing. Is this something I should have been doing all along?
Just depends on your tap source. Here in Nola we use chloramine. It won't evaporate out overnight like chlorine. I have to treat all my water with campden tablets prior to brewing or I end up with wierd tastes in the final product. Took me a while to figure out that was the cause, but since I've bee treating for it I have seen an improvement.
Posted on 1/9/14 at 11:43 am to LSUGrad00
quote:
Not necessarily.. A lot depends on the water your using and the style you are brewing. The water in Baton Rouge has a really high PH (8.7) due to an abundance of bicarbonates in our water. For certain styles, like a pilsner, you want low mineral content in your water and need a fairly middle of the road water PH bc the base grains do not have enough acidity to drop the PH to the proper mashing levels. There are multiple ways of lower the PH, but when you need low mineral content and low PH its just as easy to buy RO and throw in some salts.
holy crap, I'm going to pretend I didn't ask, and that my water is perfect
Posted on 1/9/14 at 11:45 am to LoneStarTiger
quote:
holy crap, I'm going to pretend I didn't ask, and that my water is perfect
Just grab you some 5.2 ph Stabilizer. I've used it in all my all-grain batches, so i have no idea what the brew would be like without it.
Posted on 1/9/14 at 11:54 am to BugAC
quote:
Just grab you some 5.2 ph Stabilizer
I have a container of this stuff that anyone is welcome to..
I have no clue what is in it or if it works.
Posted on 1/9/14 at 11:59 am to LSUGrad00
I have some as well and I've tested with strips and it's gotten to around 5.6, but the strips are amazingly unreliable, so who really knows. I know with acid malt I've been able to get closer to 5.4-5.2 when tested on the strips, but sometimes acid malt isn't always an option.
This post was edited on 1/9/14 at 12:00 pm
Posted on 1/9/14 at 12:11 pm to BottomlandBrew
I just use spring water from Wal Mart - 5 gallon jugs. I've never had any weird tastes in my beer, but I'm sure it could be marginally improved if I get the water right. I just don't feel like going through the trouble because I'm usually satisfied with the end product.
Posted on 1/9/14 at 12:41 pm to BottomlandBrew
quote:
acid malt
I'm using a little of that in the pilsner.
Posted on 1/9/14 at 1:15 pm to LSUGrad00
quote:
I have a container of this stuff that anyone is welcome to..
I have no clue what is in it or if it works.
We have a chemist in the club that is adamant against using 5.2 as he claims it does relatively nothing but add salt to your beer. Like Bottomland pointed out, it doesnt get your beer to 5.2 in BTR. I have some and will throw some in to light beers when I don't feel like playing around with water chemicals. I don't bother when I am brewing with dark malts (as it isn't needed)
Posted on 1/9/14 at 1:23 pm to LSUGrad00
quote:
I have a container of this stuff that anyone is welcome to..
I'd like to try some out.
Posted on 1/9/14 at 1:24 pm to Fratastic423
quote:
Fratastic423
Fermentation profile for lagers?
10 days at 50?
let it rise to 60+ for a few days and lager in keg at 38 for how long?
taking advice on all of those numbers.
Posted on 1/9/14 at 1:27 pm to s14suspense
If you pitch with a large enough yeast starter, it may not take 10 days. Just ferment until it is finished. I ferment at 54 typically when I do lagers.
You then want to bring it up to 65-67ish for 24-48 hours. Then cold crash it.
I personally do not think that you have to lager it for a long time with the new varieties of yeast. So maybe 2 weeks to a month at most.
You then want to bring it up to 65-67ish for 24-48 hours. Then cold crash it.
I personally do not think that you have to lager it for a long time with the new varieties of yeast. So maybe 2 weeks to a month at most.
Posted on 1/9/14 at 1:53 pm to Fratastic423
quote:
If you pitch with a large enough yeast starter, it may not take 10 days. Just ferment until it is finished. I ferment at 54 typically when I do lagers.
Thanks,
I just have a 1L flask so it's not going to be HUGE.
Posted on 1/10/14 at 1:14 pm to s14suspense
So i'm formulating my next brew. French Saison. Let me know your thoughts.
OG = 1.052
FG = 1.006
Target ABV = 5.5-6%
Grains
55% Pilsen
40% 2-Row
5% White Wheat
Hops (25-28 IBU's)
.5 oz Amarillo First Wort
.5 oz Amarillo 30 minutes
Yeast
Wyeast3711 French Saison Yeast
Adjuncts
Orange peel last 10 minutes of boil.
Light toast white wine or champagne soaked oak chips @ secondary.
Single infusion mash at 148.
OG = 1.052
FG = 1.006
Target ABV = 5.5-6%
Grains
55% Pilsen
40% 2-Row
5% White Wheat
Hops (25-28 IBU's)
.5 oz Amarillo First Wort
.5 oz Amarillo 30 minutes
Yeast
Wyeast3711 French Saison Yeast
Adjuncts
Orange peel last 10 minutes of boil.
Light toast white wine or champagne soaked oak chips @ secondary.
Single infusion mash at 148.
Posted on 1/10/14 at 1:18 pm to BugAC
Sounds fine to me. light toast oak sounds interesting especially with amarillo and orange peel...
3711 known to get down to 1.006?
Just picked up 10 gallons of RO water(seems to be a hot topic on TD these days) for $3. Not bad at all.
3711 known to get down to 1.006?
Just picked up 10 gallons of RO water(seems to be a hot topic on TD these days) for $3. Not bad at all.
This post was edited on 1/10/14 at 1:20 pm
Posted on 1/10/14 at 1:27 pm to s14suspense
quote:
3711 known to get down to 1.006?
Well i will be making a starter. Might have to get another thing of yeast just in case it stalls. I"m fine if it stops at 1.008
Posted on 1/10/14 at 1:44 pm to s14suspense
quote:
3711 known to get down to 1.006?
Much more likely than its stubborn European neighbor
My personal preference is to use a Continental European hop for Saisons. But that is just my 2 cents.
P.S. Iron Brewer stuff is now up on FB for anyone to check out.
This post was edited on 1/10/14 at 1:46 pm
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