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re: Homebrewing: In-Process Thread
Posted on 2/25/16 at 9:36 pm to 8thyearsenior
Posted on 2/25/16 at 9:36 pm to 8thyearsenior
I got you. I was just giving you a hard time really. I've never used manifold type filters.
I have a domed false bottom in 10 gallon cooler now that's not perfect but not bad.
I have a domed false bottom in 10 gallon cooler now that's not perfect but not bad.
1
Posted on 2/25/16 at 10:37 pm to s14suspense
I needed to soak light toast french oak cubes in white wine today so I can put them in my golden sour in a week. I found the most perfect wine for what I am doing:
After giving the washed and boiled oak cubes their share I poured myself a glass and it was delicious.
After giving the washed and boiled oak cubes their share I poured myself a glass and it was delicious.
Posted on 2/29/16 at 10:09 pm to Canuck Tiger
Posted on 2/29/16 at 10:18 pm to LoneStarTiger
Nice. I'm looking for something to put into a 15 gal barrel. The ru55 or oi oi would be a nice addition
Posted on 2/29/16 at 10:44 pm to Fratastic423
I may alter my blond sour base to the Das Uberkind. I'm a big fan of their fruited sours.
Posted on 3/1/16 at 9:44 am to LoneStarTiger
So a little update to my last brew. Apparently i'm stuck at 1.020 again. This happened my last brew as well. I've also been having problems with the thermometer i was using. I was getting wild temperature swings. I put the probe in the mash, and i'd get a reading of 151. Put it in another spot and get 140, put it somewhere else and would get 145. So i stirred it, and go tthe same thing. So i boiled soem water and added it in and my numbers were much closer to 150 this time, but still eradic. So i'm buying a thermapen today and tossing that oster shite.
That being said, i really wanted this IPA to finish out lower. I have some dry yeast in the freezer i could maybe use to jump start it again, or should i just go ahead and dry hop and keg?
That being said, i really wanted this IPA to finish out lower. I have some dry yeast in the freezer i could maybe use to jump start it again, or should i just go ahead and dry hop and keg?
Posted on 3/1/16 at 10:58 am to BugAC
Just make sure that everything is calibrated correctly.
Thermometer could be the cause of your issues. Also check your hydrometer or refractometer. You may be lower than you think.
I'm sure thermapens are awesome but you should be able to get a great thermometer for $16 or so if you don't feel like wasting money there.
I've been trying to figure out this Bru'n water spreadsheet now for a week or so and I just don't like it.
I really just want to be able to edit my EZ water calculator for Phosphoric instead of Lactic because that's what I have.
Anyway, I have a cheap PH meter and a gram scale coming.
Thermometer could be the cause of your issues. Also check your hydrometer or refractometer. You may be lower than you think.
I'm sure thermapens are awesome but you should be able to get a great thermometer for $16 or so if you don't feel like wasting money there.
I've been trying to figure out this Bru'n water spreadsheet now for a week or so and I just don't like it.
I really just want to be able to edit my EZ water calculator for Phosphoric instead of Lactic because that's what I have.
Anyway, I have a cheap PH meter and a gram scale coming.
Posted on 3/1/16 at 11:03 am to s14suspense
quote:
I really just want to be able to edit my EZ water calculator for Phosphoric instead of Lactic because that's what I have.
This was the reason I switched from EZ to Bru'n water...
I like all the bells and whistles in Bru'n water and it's nice to be able to shoot martin an email if I run into a problem, but I think it's really overkill since I'm building from RO.
Posted on 3/1/16 at 11:08 am to LSUGrad00
quote:
but I think it's really overkill since I'm building from RO.
That's my problem. I don't like having to switch between tabs to get everything done either. Looking at the Kaiser water calculator now and it looks very promising.
Posted on 3/1/16 at 11:09 am to s14suspense
quote:
I'm sure thermapens are awesome but you should be able to get a great thermometer for $16 or so if you don't feel like wasting money there.
The one i'm getting is $24. It's by lavatools so not exactly a thermapen. Got some great reviews.
quote:
I really just want to be able to edit my EZ water calculator for Phosphoric instead of Lactic because that's what I have.
Anyway, I have a cheap PH meter and a gram scale coming.
Also getting a gram scale and ph meter. I filled up my cart with 8 or 9 items on amazon. Most of it for brew stuff.
Gram scale
thermapen
Titanium step drill bit set for the keg
standard faucet growler filler
set of 5 o rings
Posted on 3/1/16 at 11:11 am to LSUGrad00
Do you buy your RO water, or do you have a system?
Posted on 3/1/16 at 11:14 am to BugAC
What about your hydrometer/refractometer? have you checked the calibration recently considering that's what the original concern was?
I don't even like hydrometers but I really like that finished beer hydrometer that Brulosophy uses.
I don't even like hydrometers but I really like that finished beer hydrometer that Brulosophy uses.
Posted on 3/1/16 at 11:25 am to BottomlandBrew
quote:
Do you buy your RO water, or do you have a system?
I have a system, but household systems are super slow and wasteful. I only get about a gallon and a half of RO an hour and get about 2 gallons of waste water.
If I want to brew and don't have time to collect I go to Winn Dixie or Walmart and get some RO out of the vending machines.
I was talking to one of the techs for the vending machines outside of WD. He said that at their training course one of the technicians teaching the course ran diet coke through the machine and turned it into RO water.
Posted on 3/1/16 at 11:37 am to LSUGrad00
quote:
I was talking to one of the techs for the vending machines outside of WD. He said that at their training course one of the technicians teaching the course ran diet coke through the machine and turned it into RO water.
That's awesome. I've been mentioning to chico that they needed to get one of those machines on site. I'm sure they can get a little revenue from them.
The little display on the machine shows when it was last serviced and it seems to be serviced fairly frequently.
Posted on 3/1/16 at 12:22 pm to s14suspense
quote:
What about your hydrometer/refractometer? have you checked the calibration recently considering that's what the original concern was?
I haven't. I think it's still fine but i'll check it when i get home today.
Posted on 3/1/16 at 12:31 pm to LSUGrad00
quote:
I was talking to one of the techs for the vending machines outside of WD. He said that at their training course one of the technicians teaching the course ran diet coke through the machine and turned it into RO water.
That's awesome.
I love that I can run up the street and get enough RO water for a 5 gallon batch for $3.50. Considering all the other stuff I spend on a batch of beer, the water is one of the most important, yet most ignored. But a few bucks later, I know it will be a good starting point.
Posted on 3/1/16 at 1:56 pm to LSUGrad00
Could someone briefly explain kettle souring and the advantages/disadvantage of using this method?
Posted on 3/1/16 at 3:12 pm to BugAC
quote:
Could someone briefly explain kettle souring and the advantages/disadvantage of using this method?
Souring the wort in the kettle as opposed to in the carboy or in the mash tun with a sour mash.
Have to be careful to seal the kettle up and purge of oxygen and keep a correct warm temperature but can boil easily after pH has dropped.
Disadvantages to me are the fact that you have to keep it in kettle and keep warm/air tight.
Posted on 3/1/16 at 3:30 pm to BugAC
quote:
Could someone briefly explain kettle souring and the advantages/disadvantage of using this method?
Pros
You can sour a beer in 25-48 hours
Complete control of how sour a beer gets.
No bacteria on the cold side
Cons
*If you're using a grain culture you can make some of the vilest smelling/tasting wort you'll ever imagine.
You have to maintain heat while souring (Fermwrap easily does the trick)
You run the risk of dropping the pH so low that it inhibits yeasts ability to consume sugars.
*You can mitigate this risk by bringing wort to 180F to kill bacteria from mash and then using a pure lacto culture once the temp drops below 110F.
This post was edited on 3/1/16 at 3:31 pm
Posted on 3/1/16 at 4:38 pm to BugAC
Advantage: It's a quick and accurate way to get sourness without messing up the cool side of the brewery.
Disadvantage: It's a one dimension sour as far as acids are concerned. You're only getting lactic acid production.
Check out Dr. Lambic's article or the MTF Wiki.
Disadvantage: It's a one dimension sour as far as acids are concerned. You're only getting lactic acid production.
Check out Dr. Lambic's article or the MTF Wiki.
This post was edited on 3/1/16 at 4:48 pm
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