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re: Homebrewing: In-Process Thread
Posted on 1/27/14 at 11:59 am to s14suspense
Posted on 1/27/14 at 11:59 am to s14suspense
quote:
I'd think that would be the most important place to have one. I don't know. Might work for you, but I use a piece of sanitized tubing to go from kettle to carboy on the cold side.
I just open the ball valve and pour it through a stainless strainer, and into the funnel, through the funnel strainer. After sanitizing the valve, of course. It helps oxygenate the wort as it goes through the 2 strainers. A male barb might reduce the amount of hops going through the valve though, which could help, as not as much wort will be flowing as quickly through the valve.
0
Posted on 1/27/14 at 11:59 am to LoneStarTiger
quote:
I quit trying to pour then clean the screen then pour again yesterday and just settled with 4.75 gallons for the batch.
I transfer everything twice bc I dont want all the wort I can get and don't want to mess with a screen.
whirlpool, let it sit, transfer to carboy A, wait for all the break material to settle, rack to carboy B where I ferment.
I also scale all of my batches to 7 gallons.
Posted on 1/27/14 at 12:35 pm to LSUGrad00
quote:
I also scale all of my batches to 7 gallons.
really should be the easiest solution to my issue.
Posted on 1/27/14 at 12:53 pm to LoneStarTiger
question regarding Beersmith and Batch size. If using more water with the same amount of grain (or extract) you should be lowering the OG. However, beersmith uses the term batch size for what goes into your fermenter, not necessarily what is left in your pot after the boil. So changing batch sizes from 5 to 7 gallons did not make any difference on my OG, which would be incorrect. It did, however, lower my IBUs.
I'm worried that simply adjusting the water amounts may not end up giving me the correct gravity predictions to shoot for.
I'm worried that simply adjusting the water amounts may not end up giving me the correct gravity predictions to shoot for.
Posted on 1/27/14 at 12:57 pm to LoneStarTiger
quote:
question regarding Beersmith and Batch size. If using more water with the same amount of grain (or extract) you should be lowering the OG. However, beersmith uses the term batch size for what goes into your fermenter, not necessarily what is left in your pot after the boil. So changing batch sizes from 5 to 7 gallons did not make any difference on my OG, which would be incorrect. It did, however, lower my IBUs.
I'm worried that simply adjusting the water amounts may not end up giving me the correct gravity predictions to shoot for.
Beersmith is more tailored towards all-grain. So i would assume that is the cause for not adjusting. However, i've never encountered this when i did do extract so it could be another factor. Do you have the latest version of beersmith? Also, make sure you have extract selected as your brew type. Your IBU's going down is correct.
also go to this website LINK
They have some good double checks to ensure you're measuring correctly.
ETA: This calculator is what you are looking for Extract OG/FG Calculator
This post was edited on 1/27/14 at 1:01 pm
Posted on 1/27/14 at 1:04 pm to BugAC
quote:
Do you have the latest version of beersmith? Also, make sure you have extract selected as your brew type.
as far as I know I do, and I have it set to extract. I think it simply is just a math mistake. Changing the batch size to 7 gallons and setting the trub/chiller loss to 0 makes it look more correct.
Posted on 1/27/14 at 1:22 pm to LoneStarTiger
quote:
Changing the batch size to 7 gallons and setting the trub/chiller loss to 0 makes it look more correct.
When I go from 5 to 7 I'll use the scale recipe button and then slightly adjust the grain weights so I'm not ending up with partial ounces.
I ended up zeroing out 'trub/chiller loss bc' too and have been much happier with BeerSmith since.
I want to adjust my recipes based on the efficiency of my mash not base on equipment loss which their 'total efficiency' number includes.
Posted on 1/27/14 at 4:10 pm to LSUGrad00
Question on my yeast: Wyeast 3711 French Saison
Right now my temp controller is set at 72, and will shut off at 73. My beer is fermenting pretty good right now, even have traces of krausen in my blow off tube. As the fermentation goes on, should i raise my temps up a little higher to finish off the way i expected? If so, do i wait until my airlock subsides a bit, or should i raise it now. 3711 temps are 66-77 degrees. I'm thinking, with the cold, to lower my setpoint to 70, but up my differential to 3 or 4. So basically i have a 4 degree boat my wort is sailing in.
Right now my temp controller is set at 72, and will shut off at 73. My beer is fermenting pretty good right now, even have traces of krausen in my blow off tube. As the fermentation goes on, should i raise my temps up a little higher to finish off the way i expected? If so, do i wait until my airlock subsides a bit, or should i raise it now. 3711 temps are 66-77 degrees. I'm thinking, with the cold, to lower my setpoint to 70, but up my differential to 3 or 4. So basically i have a 4 degree boat my wort is sailing in.
Posted on 1/27/14 at 4:17 pm to BugAC
Raise it now if you're going to raise it. 3711 doesn't throw off as much esters as other strains at higher temps, but it can still benefit from a little higher temps.
Posted on 1/27/14 at 4:22 pm to BugAC
quote:
If so, do i wait until my airlock subsides a bit, or should i raise it now. 3711 temps are 66-77 degrees. I'm thinking, with the cold, to lower my setpoint to 70, but up my differential to 3 or 4. So basically i have a 4 degree boat my wort is sailing in.
for my porter I kept the ranco set at 68 degrees for the first few days, and then raised the temp by 1 degree each day afterwards up to 73 since I couldn't let it naturally rise in temp.
I would probably do the same thing with a saison... Just set the controller where I wanted my carboy temp to be.
I'm not sure about the differential, I've always set mine to 1 degree.
Posted on 1/27/14 at 4:25 pm to BottomlandBrew
quote:
Raise it now if you're going to raise it. 3711 doesn't throw off as much esters as other strains at higher temps, but it can still benefit from a little higher temps.
I think i'll raise it to 73 with a 2 degree temp differential (73-75), and let that work it's magic for a couple days. Then thursday or friday go 76-77.
Also, i've brewed 1 beer using oak. I actually secondaried an imperial stout in the barrel for about a 3-4 weeks. When i bottled, i got little to no carbonation.
i've read in other places that oak tends to screw with carbonation. This brew, i'm using some white wine soaked french oak chips (.5 oz). Any dangers, you think, with carbonation issues (bottling)?
ETA: And actually, i may or may not eliminate the white wine altogether. Even though they are used for only soaking. Maybe i'll just soak the chips for a day or so to kill any bacteria, instead of for a week, like i was planning.
This post was edited on 1/27/14 at 4:27 pm
Posted on 1/27/14 at 4:32 pm to BugAC
And another update, my Father-in-law, offered to buy me something that would help me out on my brew day.
He basically asked what i needed to help out on brew day, and to give him a list, and it would be my birthday/christmas/birthday/christmas present. I'm really needing a brew sculpture. Any suggestions on some good ones to get? I want to eventually go with the 3 keg system, or 2 kegs and a brewpot system for brewing, and possibly look at pumping, since a gravity stand would be very tall for kegs. Suggestions?
Also, i still am not kegging, and would like to, eventually. But i'd rather step up my brew game before kegging. Bottling isn't that much of an inconvenience for me.
He basically asked what i needed to help out on brew day, and to give him a list, and it would be my birthday/christmas/birthday/christmas present. I'm really needing a brew sculpture. Any suggestions on some good ones to get? I want to eventually go with the 3 keg system, or 2 kegs and a brewpot system for brewing, and possibly look at pumping, since a gravity stand would be very tall for kegs. Suggestions?
Also, i still am not kegging, and would like to, eventually. But i'd rather step up my brew game before kegging. Bottling isn't that much of an inconvenience for me.
This post was edited on 1/27/14 at 4:34 pm
Posted on 1/27/14 at 4:36 pm to BugAC
I'd start kegging and have a kegorator first. Then start thinking about a blichman gravity sculpture or a really good pump setup.
Posted on 1/27/14 at 4:37 pm to s14suspense
quote:
I'd start kegging and have a kegorator first.
But i like being able to give out homebrews to co-workers/friends/etc... How well do the bottling attachments for kegerators work?
Posted on 1/27/14 at 4:39 pm to BugAC
quote:
How well do the bottling attachments for kegerators work?
they work very well...
Posted on 1/27/14 at 4:41 pm to BugAC
quote:
How well do the bottling attachments for kegerators work?
They work great. I like being able to tote a keg or two to a party or a festival. If kegging really isn't an issue I'd imagine that learning how to deal with a pump setup would be a great next move.
Posted on 1/27/14 at 4:42 pm to s14suspense
How hard is it to use nitrogen vs. CO2 for carbing a keg? Isn't nitro preferred at bars/etc...?
Posted on 1/27/14 at 4:44 pm to BugAC
quote:
I think i'll raise it to 73 with a 2 degree temp differential (73-75), and let that work it's magic for a couple days. Then thursday or friday go 76-77.
I'd go ahead and raise it to 76 now. No sense in waiting.
quote:
ETA: And actually, i may or may not eliminate the white wine altogether. Even though they are used for only soaking. Maybe i'll just soak the chips for a day or so to kill any bacteria, instead of for a week, like i was planning.
Go for the white wine. I love my white wine saison.
Posted on 1/27/14 at 4:49 pm to BottomlandBrew
quote:
Go for the white wine. I love my white wine saison.
I'm a purist, that's my only reservation. I like seeing what the beer is like before adding stuff, but my original recipe was to use white wine oaked chips, so i'll stay with that. But it is just for soaking. I'm not adding any white wine to the brew.
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