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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
46124 posts

re: Homebrewing Thread: Volume II
quote:

That was me. In PM, you enter expected mash efficiency in the recipe. Then in the brewing session it will calculate your actual efficiency.

It doesn't really calculate brewhouse efficiency. Instead, in the brewing session it uses your losses (boil off rate, dead spaces, wort lost in pumps, hoses, chiller, etc.) to figure out how much water you need to sparge with to end up with the batch volume you want. It also tells you how much wort and at what gravity you need at the start of the boil.


oohh yes. sorry about that. So ill just had a folder with OG recipes set to my equipment then cope a new one into a brewed folder for the different batches and create a naming convention like with the version and date


MountainTiger
LSU Fan
The Duchy of Grand Fenwick
Member since Dec 2008
10485 posts

re: Homebrewing Thread: Volume II
quote:

oohh yes. sorry about that.

No worries, I wasn't trying to call you out or anything.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
I got home today and measured final gravity on a 20 month old sour I had on blueberries for the last 6-8 weeks. This beer tastes the closest to wine of any beer I’ve had. I was going to bottle with Brett but I’m really loving the flavor. I think I’ll use champagne yeast at bottling. Plan to bottle tomorrow after work.



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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
I brewed up a kettle sour this weekend. Made my spruce gose i make every year around this time. Made some slight variations.

5 lbs Chateau Pilsen Malt
5 lbs Rahr White Wheat
Bootleg Biology Sour Weapon L (Lacto)
WLP 644 - Brett Sach Trois

Started brewing around 4:30 friday. Got about 80% mash efficiency. Brought the wort up to a boil for 10 minutes. Added 1 oz of juniper berries and .5 oz. of lime sea salt. Brought teh temp down to 95 degrees, and pre-acidified the wort to roughly 4.5 pH. Pitched my lacto starter. Applied a CO2 blanket on the kettle and taped down the lid. Put the pot in my fermenting freezer (good insulator).
Saturday around 2:30 i started up again. My pH went to 3.44 in about 16 hours. Brought the pot up to 170 for 45 minutes to steep/whirlpool 2.6 oz. of spruce tips and 1 oz. of chinook hops (and also to pasteurize the wort). Then chilled and put in the fermenter and pitched my starter of wlp644. Fermentation took off in roughly 3 hours, which is pretty impressive. Tasted a sample before closing up the fermenter and it is the perfect amount of acidity and has great christmas aroma.

Had some extra wort that wouldn't fit in the fermenter, so i racked it to a 1 gallon demijohn and put a mason jar of the blueberry mixed ferm sour (see above) in the jug as well. So now i have my generation 2 of the microbes from that batch going to work.


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
46124 posts

re: Homebrewing Thread: Volume II
anyone used the yeast starter tab in beersmith3? For some reason it is maxing out my single stage starter ar 284 billion cells no mater what.

brewing a 10 gallon, saying requires 923billion.

starting with 5L starter at 1.043 SG. and only getting 284B.

Should be around 866 using the Troester method, which i have read is the best. The other are WAY too conservative.

Does BS use the Zainesheff method for calc because that gives me 312? Is there a way to change this?


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
I use the brewersfriend yeast calc app on my phone. Did you make sure the date of your yeast package is accurate?


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
46124 posts

re: Homebrewing Thread: Volume II
yep. I usually use LINK / but im seeing how accurate the new BS is to see if i can eliminate some of the extra spread sheets i use.

ETA: i did mess with the water part of BS3 and it isnt too bad now. you have to set up a RO water profile, add that water, then have a water profile set up that you want to match and it will match your salts for both mash and sparge. They cam rather close to Bru'n water. Within 2 grams on the higher side for a 11 gallon batch (9.5/12) .

Only thing I cant figure out is the acid additions. if you go to the mach you can see your mash pH additions and has an optional sparge addition that i cant figure out how to adjust. I like the sparge acidification that bru'n does.
This post was edited on 12/6 at 11:40 am


USEyourCURDS
Southeastern LA Fan
Southeastern Louisiana
Member since Apr 2016
5819 posts
 Online 

re: Homebrewing Thread: Volume II
Any of yall with brewbuckets attempt to harvest yeast?


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
46124 posts

re: Homebrewing Thread: Volume II
i have one but never tried it. i want to i just dont know where i would keep the yeast cake between brews. i guess in my keezer but there isnt room a lot of the time.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
quote:

i have one but never tried it. i want to i just dont know where i would keep the yeast cake between brews. i guess in my keezer but there isnt room a lot of the time.


no room in the beer fridge?


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BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
quote:

ETA: i did mess with the water part of BS3 and it isnt too bad now. you have to set up a RO water profile, add that water, then have a water profile set up that you want to match and it will match your salts for both mash and sparge. They cam rather close to Bru'n water. Within 2 grams on the higher side for a 11 gallon batch (9.5/12) .



My base profile is setup off of BR water. Works the same though.

quote:

Only thing I cant figure out is the acid additions. if you go to the mach you can see your mash pH additions and has an optional sparge addition that i cant figure out how to adjust. I like the sparge acidification that bru'n does.



I only acidify during the mash. Isn't there a check box for sparge acidification?


CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
46124 posts

re: Homebrewing Thread: Volume II
i dont see one.


BugAC
LSU Fan
Baton Rouge
Member since Oct 2007
32337 posts
 Online 

re: Homebrewing Thread: Volume II
Just ordered a bunch of hops from yakima valley.

1/2 lb. Medusa

quote:

Medusa™ delivers strong flavor and aroma characteristics of intense guava, melon, apricot and citrus fruit. Along with these highly desirable aroma and flavor characteristics, it comes in with low alpha levels. Excellent as an aroma hop in IPA’s, Pale Ales and anything that is looking for strong aromatics.

Probably one of the most striking features of this hops is it’s multi-headed cone; it adds to the allure and story of Medusa™, truly a unique hop that is sure to become the talk of the industry.

Alpha Acids: 4.8%

Beta Acids: 5.8%

Myrcene: 48.8%



1/2 lb. Zappa
quote:


Grown exclusively by CLS Farms,Zappa™ is a 100%neomexicanus aroma hop from the mountains of New Mexico. Evolving independently, Zappa™, has developed its own rebellious aroma and unique flavor characteristics.

Aroma: Passionfruit, mint, spice, tropical fruits, and fruity pebbles.

Genetic origins: ZappaTM is a native, NorthAmerican, Humuluslupulus var. neomexicanus, recovered from the wild in New Mexico.

Alpha Range: 7-9%
Cohumulone: 40-45%
Total Oils: .8-1.2%


1/2 lb Sabro

quote:

Sabro™ brand HBC 438 was developed by the Hop Breeding Company and released in 2018. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.

Pedigree: Neomexicanus Female
Aroma: Fruity, citrus, coconut
Alpha Acids* 12.0 – 16.0%
Beta Acids: 4.0 – 7.0 %
Cohumulone: 20 - 24 % of alpha acids

Total Oil: 2.5 – 3.5 ml/100g
Myrcene: 51 - 68 % of total oil
Humulene: 7 - 14 % of total oil
Caryophyllene: 7 - 11 % of total oil
Farnesene: < 1 % of total o


1/2 lb Citra

1/2 lb Azacca

I think i'll make a NEIPA with the neomexicanus hops, Medusa, Sabro, and Zappa. Not sure if I want these 3 to be the only hops, or use Citra as the backbone and equal parts of the 3.
This post was edited on 12/7 at 12:50 pm


BottomlandBrew
LSU Fan
Member since Aug 2010
19526 posts
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re: Homebrewing Thread: Volume II
I used some Medusa last year and I really enjoyed them. Let me know how the other neomex come out.


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USEyourCURDS
Southeastern LA Fan
Southeastern Louisiana
Member since Apr 2016
5819 posts
 Online 

re: Homebrewing Thread: Volume II
quote:

Zappa


Paging Barry Manilow


The Estimator
New Orleans Pelicans Fan
New Orleans
Member since Jul 2012
797 posts
 Online 

re: Homebrewing Thread: Volume II
I just snagged a 1/2 lb of Sabro and Medusa as well.

Those should be killer NEIPA/Brut hops.


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celltech1981
LSU Fan
Louisiana
Member since Jul 2014
6031 posts

re: Homebrewing Thread: Volume II
I went from brewing almost weekly to not brewing for almost 9 months. I cleaned out my kegerator and am getting my equipment sorted out to brew this weekend. I'm having trouble deciding on what to brew. Here is what I'm thinking:

Rice lager. Cascade hops with 6 row, Vienna, and rice. 4% abv

American porter

English bitter

English pale ale.

I really enjoy lagers but not sure if I want to brew that if I'm still a bit rusty. Thoughts?


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Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
22511 posts

re: Homebrewing Thread: Volume II
quote:

Paging Barry Manilow




GeauxPack81
California Fan
Member since Dec 2009
8880 posts

re: Homebrewing Thread: Volume II
I need help fellas...

I brewed a vanilla coffee stout 2 weeks ago. This was my first attempt at a dark beer like this. Recipe called for an OG of 1.072 and FG of 1.02. I was a little under the OG at 1.066, and I just tested the gravity while preparing to transfer into the secondary and it was at 1.036... Will another week get it that much further down? Did I not pitch enough yeast? What should I do?
This post was edited on 12/10 at 6:58 pm


celltech1981
LSU Fan
Louisiana
Member since Jul 2014
6031 posts

re: Homebrewing Thread: Volume II
I'd let it ride and take gravity readings a few days apart. Make sure it is stable. Also need more info.

Fermentation temp? Yeast? Mash temp? Grain bill? How much yeast did you pitch?

Edit: just noticed you aren't bottling/kegging. Depending on pitch size and fermentation temp it can be pretty important to leave the beer on the yeast cake all the way. If you are good with pitch rate, oxygenation of the wort, and temp you can get away with it but as a rule I let the beer finish on the yeast. The only times I've had diacetyl were inadequate pitches coupled with early packaging. I play it safe lol
This post was edited on 12/10 at 8:56 pm


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