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re: Homebrewing: In-Process Thread
Posted on 9/12/15 at 3:21 pm to LoneStarTiger
Posted on 9/12/15 at 3:21 pm to LoneStarTiger
I made a table beer. I need to check in on it. I had done lacto for a few days and then trois, and it was meh, so I added in some brux about a month ago to funk it up. I'm probably about 1.5 months or so from bottling. We move on Oct. 15, so I plan to have it kegged before the move, and then I can bottle some when we get settled in.
As for bottle sizes, I'm down for any size. I think I have some bombers laying around
As for bottle sizes, I'm down for any size. I think I have some bombers laying around
1
Posted on 9/12/15 at 3:54 pm to BottomlandBrew
LoneStarTiger's table beer is nice.
Posted on 9/12/15 at 3:55 pm to BMoney
Knocked out my double brew day today. Brown ale and APA. Mashed in at 9:45 or so, all done at 3:15.
Posted on 9/12/15 at 4:08 pm to BMoney
quote:
Mashed in at 9:45 or so, all done at 3:15.
That's quick.
Boiled Zappa Dust Seis today....3.5 hours from flame on to in the carboy.
Even with my chiller plate and an ice bath only could get it down to 76. Will let it sit for a few hours to cool a bit more before pitching.
This post was edited on 9/12/15 at 4:15 pm
Posted on 9/13/15 at 10:51 am to Zappas Stache
I'm about to take advantage of this fantastic weather and go brew a beer. Unfortunately cutting the grass is on the agenda for the day as well. Booooo
Posted on 9/13/15 at 12:34 pm to Fratastic423
Yes. Definitely need to cut the grass.
Posted on 9/13/15 at 1:23 pm to s14suspense
Too nice out for yard work. I'll do it tomorrow after work. This weather is meant for drinking and napping in a hammock
Posted on 9/13/15 at 1:57 pm to LoneStarTiger
Yard work is looking less and less likely. Brewing is going smoothly.
Posted on 9/13/15 at 5:48 pm to Fratastic423
It was one of the more pleasant days in the yard. All done. Nothing left to do but watch football.
This post was edited on 9/13/15 at 5:49 pm
Posted on 9/13/15 at 6:21 pm to s14suspense
In the end, I managed to cut the yard and finish up the beer. I needed to add a little dme to the final beer as I was a little shy of what I wanted. Water calculation was off, drained the rest of the mash tun into my grain bucket and I'll let that lacto work and boil up a 2 gallon batch tomorrow of sour beer. Figured why the hell not.
Posted on 9/14/15 at 10:28 am to Fratastic423
ordering for the next beer today, a Fortunate Islands-ish beer with brett
55% maris otter
40% wheat malt
5% caravienne
Mash @ 152
1 oz Magnum FWH
5 oz Amarillo & Citra at 180
5 oz dry hop
55% maris otter
40% wheat malt
5% caravienne
Mash @ 152
1 oz Magnum FWH
5 oz Amarillo & Citra at 180
5 oz dry hop
This post was edited on 9/14/15 at 11:21 am
Posted on 9/14/15 at 1:41 pm to LoneStarTiger
Lowering mash PH
So i've been using acidulated malt to lower my mash PH, but i want to go away from that as it affects my grain bill.
I was told that Phosphoric acid can lower your ph without affecting flavor if done in small amounts. What is the limit before i get a negative interaction in flavor? Are there other methods of lowering the ph outside of phosphoric without affecting the wort negatively?
I doubt i'll be using Phosphoric acid in large quantities, just wondering what the threshold is.
So i've been using acidulated malt to lower my mash PH, but i want to go away from that as it affects my grain bill.
I was told that Phosphoric acid can lower your ph without affecting flavor if done in small amounts. What is the limit before i get a negative interaction in flavor? Are there other methods of lowering the ph outside of phosphoric without affecting the wort negatively?
I doubt i'll be using Phosphoric acid in large quantities, just wondering what the threshold is.
Posted on 9/14/15 at 1:59 pm to BugAC
unlike lactic acid, phosphoric acid is flavorless...
Im sure if you add too much acid the wort/beer will become sour. I assume by flavorless 'they' mean that it's not a descript sour profile like lactic or citric. I've never pushed the pH to a point where it's detectable using phos acid.
There are a few different ways to lower mash pH (add salts, add acid, change water source).
The pH of Baton Rouge water is pretty high (8.8). I start with RO water which is typically around 6.5 - 7.0 and is a blank slate as far as mineral content. From there I add salts to get the mineral profile I want. Then if the pH is still too high will I start adding acid malt or acid.
ETA: If you decide to go the phosphoric acid route. Pay CLOSE attention to the solution strength you are using. Most homebrew stores carry and sell a 10% solution. The phos acid sold by LAHomebrew is 88%.
Im sure if you add too much acid the wort/beer will become sour. I assume by flavorless 'they' mean that it's not a descript sour profile like lactic or citric. I've never pushed the pH to a point where it's detectable using phos acid.
There are a few different ways to lower mash pH (add salts, add acid, change water source).
The pH of Baton Rouge water is pretty high (8.8). I start with RO water which is typically around 6.5 - 7.0 and is a blank slate as far as mineral content. From there I add salts to get the mineral profile I want. Then if the pH is still too high will I start adding acid malt or acid.
ETA: If you decide to go the phosphoric acid route. Pay CLOSE attention to the solution strength you are using. Most homebrew stores carry and sell a 10% solution. The phos acid sold by LAHomebrew is 88%.
This post was edited on 9/14/15 at 2:06 pm
Posted on 9/14/15 at 2:07 pm to LSUGrad00
I use 88% lactic when needed. I added 1.5 tsp to a 10 gal batch yesterday to drop the ph. Minuscule amount imo
Posted on 9/14/15 at 2:27 pm to Fratastic423
I build all my water profiles with BR tap water. I'm formulating a stout right now and have all my salt additions, and without any acidification, ph comes out to 5.53.
If i plug 8 ml (1.6 tsp) of 75% phosphoric acid, i get down to 5.33 ph.
Is this a reasonable amount
Also, i'm assuming you add the phosphoric acid with the mash water. What about the sparge water? does that require treatment?
If i plug 8 ml (1.6 tsp) of 75% phosphoric acid, i get down to 5.33 ph.
Is this a reasonable amount
Also, i'm assuming you add the phosphoric acid with the mash water. What about the sparge water? does that require treatment?
This post was edited on 9/14/15 at 2:29 pm
Posted on 9/14/15 at 2:32 pm to LSUGrad00
quote:
The phos acid sold by LAHomebrew is 88%.
Are you positive on that? Website photo of the item shows 75%. Though that could be an old photo.
Posted on 9/14/15 at 3:07 pm to BugAC
quote:
Also, i'm assuming you add the phosphoric acid with the mash water.
yep, I add salts and acid to the water and let the salts dissolve before I add my grains.
quote:
What about the sparge water? does that require treatment?
I only use acid to reach mash pH so I do not add acid to the sparge water (I'm using RO so the pH is already low), but I do add salts to both.
quote:
Are you positive on that? Website photo of the item shows 75%. Though that could be an old photo
Nope, not positive on the % and my bottle is unlabeled.
Just asked Keith, the current acid they have in stock is 70%.
This post was edited on 9/14/15 at 3:21 pm
Posted on 9/14/15 at 3:08 pm to BugAC
quote:
Is this a reasonable amount
Also, i'm assuming you add the phosphoric acid with the mash water. What about the sparge water? does that require treatment?
Sounds about right. I added it to the mash along with the other additions. I did not add any to the sparge water this weekend, but I know people who have done that before.
Posted on 9/14/15 at 3:12 pm to Fratastic423
quote:
I did not add any to the sparge water this weekend, but I know people who have done that before.
I don't/never have treated the sparge water.
Granted I'm working with RO water to begin with.
Posted on 9/14/15 at 3:22 pm to s14suspense
quote:
I don't/never have treated the sparge water.
Granted I'm working with RO water to begin with.
me either. I add salts to the sparge water, but never acid.
misread his question
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