|
I've gotten in the habit of making larger starters than I need and bottling the leftovers from a pitch. I've got two undecanted mason jars full of WLP090 San Diego Super and various other lager strain jars from earlier this year that I've made off of one vial each. It also helps that I have a super awesome 5L flask to help with that process. I've asked before and didn't get a response. I have about 6 pounds of crushed Belgian Pale Malt that my recipe calls for toasting at 350F for 25 minutes. Who toasts their malt, can I do it crushed, and what process do you use (what do you lay it on, soak it in, etc.)?
|
#
?
Aug 11, 2014 22:02
|
|
|
|
| # ? Jun 4, 2024 05:17 |
|
|
LaserWash posted:I've gotten in the habit of making larger starters than I need and bottling the leftovers from a pitch. I've got two undecanted mason jars full of WLP090 San Diego Super and various other lager strain jars from earlier this year that I've made off of one vial each. It also helps that I have a super awesome 5L flask to help with that process. I just put it on top of parchment on a sheet pan. If you wet it you'd probably get more caramel flavors as opposed to toasty for dry, as wet and warm will start conversion. I've only toasted whole malt, I'd think crushed would darken a lot quicker so maybe cut the time down idunno. Are you sure it calls for toasting a full 6 pounds? How big is the entire grain bill? edit: forgot the standard direction to let toasted malt rest a couple weeks before using it, probably a good idea just in case your recipe didn't mention it Myron Baloney fucked around with this message at 22:47 on Aug 11, 2014 |
|
#
?
Aug 11, 2014 22:39
|
|
|
Myron Baloney posted:If I bust my rear end I can get 85%, to get that I mash out to 170F in the kettle then move the bag to a 1 gallon dunk sparge at 165F for 10 min, but it's not worth it in terms of effort or outcome I don't think. I just use more malt and skip the sparge which puts me at 70-75%. Squeezing the bag is harmless so do it, high temp/high pH combo is where tannins become an issue. Do you know anything about your water or resulting mash pH? If not then that's the red flag for me - if you're outside the good range the enzymes can't really do their jobs. I couldn't see your recipe but assuming it was mostly or all pale malts then water is even more of an issue. I hit 85% yesterday I think. My overall efficiency for one of my two batches was at 85% and the other at 82%. I was absolutely over the moon, slightly finer crush, better bag squeezing. Both were a preboil target of 1.038, one hit 1.044 and the other 1.043 so I was happy. With the person regarding APA/IPA recipes - try this (this is for 20 litres batch size 70% eff) 4.36kg pale malt 250g each carapils and caramunich Otherwise my other base recipe is 91% base malt, 9% caramalt, but you can sub 20% of your base for either rye or wheat and have a completely different beer. As for hop additions think 10 IBU each at 60, 20 and 10, with a 5 IBU 10 minute hop stand after boiling. For an IPA up that to 10-20 IBU. Best hop options are something like Amarillo, Columbus, centennial, basically anything higher-alpha with large amounts of aromatics. Hope that helps?
|
|
#
?
Aug 11, 2014 23:39
|
|
|
McSpergin posted:4.36kg pale malt I'm actually thinking the carapils and caramunich numbers are different iirc so I will check these when I get home and confirm but it's basically a modified Sierra Nevada pale ale base recipe
|
|
#
?
Aug 12, 2014 02:12
|
|
|
First time brewing. Everything went kinda ok (late fermentation start) and I racked to my secondary after I measured a gravity of 1.012 (OG was 1.042). But now suddenly, 2 days later, I'm seeing white things grow on the surface of my brew.  I'm talking about the white stringy things. They are spiralling outwards from the middle, 1 cm apart. Are these yeast rafters or am I looking at an infection? Brew is a Brewpaks Californian Steam beer beerkit. Brewferm lager yeast. Cellar temperature is constant 20 Celsius.
|
|
#
?
Aug 12, 2014 16:40
|
|
|
It looks like yeast.
|
|
#
?
Aug 12, 2014 17:37
|
|
|
20 degrees Celsius is really warm for a lager yeast. I'm not sure what the range on the one is, but it's higher than any lager yeast I've seen. Edit: yeah, you're definitely well over the temp range for that yeast. rockcity fucked around with this message at 18:12 on Aug 12, 2014 |
|
#
?
Aug 12, 2014 18:09
|
|
|
This is kind of a stupid question, but is there an easy way to get fruit into a carboy? My bottleneck seems to be the thin neck of the carboy. I might just  for a big mouth bubbler.
|
|
#
?
Aug 12, 2014 20:52
|
|
|
WAIL posted:This is kind of a stupid question, but is there an easy way to get fruit into a carboy? My bottleneck seems to be the thin neck of the carboy. I might just A blender.
|
|
#
?
Aug 12, 2014 20:54
|
|
|
HatfulOfHollow posted:A blender. I sould have mentioned I tried that. When I pour the fruit goop through my funnel it clogs opening and I'm forced to push it through with the end of a spoon. I did find a wide mouth funnel here that looks like it'll work for me though.
|
|
#
?
Aug 12, 2014 21:14
|
|
|
WAIL posted:I sould have mentioned I tried that. When I pour the fruit goop through my funnel it clogs opening and Shrug. I just push it through myself. Speaking of I really need to brew my raspberry wheat...
|
|
#
?
Aug 12, 2014 21:16
|
|
|
rockcity posted:20 degrees Celsius is really warm for a lager yeast. I'm not sure what the range on the one is, but it's higher than any lager yeast I've seen. It's a California Common. Isn't that sort of the thing with that style?
|
|
#
?
Aug 12, 2014 21:58
|
|
|
Glottis posted:It's a California Common. Isn't that sort of the thing with that style? 20C is 68F -- I thought for Cal Common you were supposed to go on the low ale-temp side, like 60F.
|
|
#
?
Aug 12, 2014 22:01
|
|
|
It will probably be ok anyhow, but might need to sit longer. How does it smell? I recall some guy on the Sunday session who won an award for his lager and I'm pretty sure it was fermented and stored at room temp, just for a bit longer than usual. (I might be misremembering and it did primary at lager temps and aged at room temp.)
|
|
#
?
Aug 12, 2014 22:08
|
|
|
more falafel please posted:20C is 68F -- I thought for Cal Common you were supposed to go on the low ale-temp side, like 60F. Yeah, but it'll probably be fine. Keeping it at 20 now won't hurt it anyway, no matter what temp it fermented at.
|
|
#
?
Aug 12, 2014 22:09
|
|
|
more falafel please posted:20C is 68F -- I thought for Cal Common you were supposed to go on the low ale-temp side, like 60F. Whoops, yeah you are right.
|
|
#
?
Aug 13, 2014 01:42
|
|
|
I had an order from the Yeast Bay that died in transit. The USPS said the package would be delivered on Monday the 11th but I got home Sunday evening to find the package sitting in my mailbox. This means it was delivered Saturday morning and endured 36 hours in a black oven of death. I pitched it anyway, hoping for the best, but after a day and a half of no action it's apparent it was DOA. So can anyone help me find a suitable replacement? My LHBS stocks a good amount of the white labs strains. The yeast was the Wallonian Farmhouse and I was pitching it into what would become a dark saison. The gravity is 1.072. Temperature will be right around 75-77. Honestly, at this point I'm just super bummed about this batch. I was stoked to try that yeast. So maybe I can take it in a completely different direction. I don't know. But I'm up for ideas.
|
|
#
?
Aug 13, 2014 16:38
|
|
|
I would wait on activity longer than a day and a half, personally. If only a small amount survived it might just take a while. You weren't planning on making a starter?
|
|
#
?
Aug 13, 2014 21:17
|
|
|
I'm trying to finalize my brew in a bag witbier recipe and I'm trying to decide if I should go with white wheat or flaked wheat. White wheat would be the easier way to go but I guess unmalted raw wheat is the authentic way to do it. Anyone have any experience making like a 50% flaked wheat beer? It looks like you just have to do some protein rest and hope you don't gently caress it up or something right?
adebisi lives fucked around with this message at 21:40 on Aug 13, 2014 |
|
#
?
Aug 13, 2014 21:34
|
|
|
Wheat malt can self-convert, but flaked wheat will not, so keep that in mind.
|
|
#
?
Aug 13, 2014 21:44
|
|
|
adebisi lives posted:I'm trying to finalize my brew in a bag witbier recipe and I'm trying to decide if I should go with white wheat or flaked wheat. White wheat would be the easier way to go but I guess unaltered raw wheat is the authentic way to do it. Anyone have any experience making like a 50% flaked wheat beer? It looks like you just have to do some protein rest and hope you don't fun it up or something right? I just did a lambic with 30% flaked wheat. I did a glucan rest for 20 minutes at ~112F, and a 20 minute protein rest at 122F. I also did separate beta and alpha sacch rests, but that's probably not necessary with the witbier.
|
|
#
?
Aug 13, 2014 21:46
|
|
|
So, if I brew a fairly big tripel (1.085ish) can I do a second sparge and make a small beer with the runnings?
|
|
#
?
Aug 13, 2014 23:43
|
|
|
Saw these growing on a walk. Can anyone identify the variety?
|
|
#
?
Aug 14, 2014 01:59
|
|
|
Are hop varieties really visibly different?
|
|
#
?
Aug 14, 2014 02:26
|
|
|
withak posted:Are hop varieties really visibly different?  How can I figure out what variety it is ?
|
|
#
?
Aug 14, 2014 04:09
|
|
|
Glottis posted:I would wait on activity longer than a day and a half, personally. If only a small amount survived it might just take a while. You weren't planning on making a starter? Turned out this was the correct option. I got home about 15 minutes ago and found my air lock bubbling away. Definitely a much slower stay than I'm used to.
|
|
#
?
Aug 14, 2014 05:13
|
|
|
HatfulOfHollow posted:Turned out this was the correct option. I got home about 15 minutes ago and found my air lock bubbling away. Definitely a much slower stay than I'm used to. Yeah, assuming you did the other things that usually lead to a quick start (oxygenation, servomyces), it's probably just because the yeast had lower viability than normal. Probably won't be a big deal at all but will likely attenuate on the lower end of the spectrum. Glad you didn't dump it out!
|
|
#
?
Aug 14, 2014 05:28
|
|
|
calcio posted:I don't know, I've only ever bought them from a brew supply store You basically can't. If they smell good you could use them and not worry about what they are. I don't know how true this is but I've heard most wild hops growing in America are Cluster related.
|
|
#
?
Aug 14, 2014 08:24
|
|
|
ow my table [dat hop image] I've got some plums I picked yesterday in MI and am looking to press them and add them with some honey for a tasty mead. Don't try and stop me. Also: I've got conflicting info and trust goons more - for using corn grits: I do a 30min boil and then add them to the mash, yes? Is a sacc rest enough? Do I do a protein rest too?
|
|
#
?
Aug 14, 2014 15:37
|
|
|
Jacobey000 posted:ow my table [dat hop image] In one of my books it says to use corn grits but to precook them like rice then add them to the mash. But that was for a George Washington era beer so I don't know. Protein rest might help though maybe?
|
|
#
?
Aug 14, 2014 16:14
|
|
|
Fluo posted:In one of my books it says to use corn grits but to precook them like rice then add them to the mash. But that was for a George Washington era beer so I don't know. Protein rest might help though maybe? You have to do a cereal mash (boiling them) if the the starches aren't already available for conversion. This means stuff like corn grits, etc. (flaked adjuncts are already run through a heated mill to burst the granules) I don't think you have to do a cereal mash for 30 minutes though. Angry Grimace fucked around with this message at 17:00 on Aug 14, 2014 |
|
#
?
Aug 14, 2014 16:56
|
|
|
There are also purely ornamental hop varieties out there, which is terrifying. Just smell them and decide if they seem good to use. Maybe you'll even be able to guess what they are. A co-worker of mine has giant hop vines and has no idea what they are, they came with his house. He's going to pick them for me this year. Who knows? pugnax posted:So, if I brew a fairly big tripel (1.085ish) can I do a second sparge and make a small beer with the runnings?
|
|
#
?
Aug 14, 2014 17:14
|
|
|
Wait until they're papery, then you can pick those hops. Crush them in your hands and give them a smell. If you plan on using them, I wouldn't use them for bittering because you don't know their alpha acid content. Just use them for their aromatic qualities.
|
|
#
?
Aug 14, 2014 18:33
|
|
|
Angry Grimace posted:You have to do a cereal mash (boiling them) if the the starches aren't already available for conversion. This means stuff like corn grits, etc. (flaked adjuncts are already run through a heated mill to burst the granules) I don't think you have to do a cereal mash for 30 minutes though. Yeah, the ones I have a likely not heated or treated in anyway - they are heriloom grits from a local farm. local hippies posted:Hazzard Free Farm products are always whole grain, stone milled to preserve the taste and quality. We do not fumigate They are also a blend red, purple, blue, and yellow corn - for added fun. My plan is to boil them for 30min then add them to the mash for sacc rest and hope for the best. Looks like BYO suggests that as an option too, thanks for the pointers.
|
|
#
?
Aug 14, 2014 18:51
|
|
|
BerkerkLurk posted:If that 1.085 includes the sugar adjunct then the mash may not be that strong, of course. It's a mistake I've made before. poo poo. Yeah that definitely includes a good amount of sugar. Thanks for the heads up on that, totally didn't occur to me. But a big RIS or barley wine should be able to do a second sparge?
|
|
#
?
Aug 14, 2014 20:44
|
|
|
Yeah that should work.
|
|
#
?
Aug 14, 2014 21:37
|
|
|
Jacobey000 posted:Yeah, the ones I have a likely not heated or treated in anyway - they are heriloom grits from a local farm. I believe the normal thing you do is basically put 15% of your basemalt in with the adjunct, get it to sacc rest temp (like 155) for a few minutes, and then boil gently for 20 minutes or so. Then you put it in the main mash sort of like a step-mash. I'm finally back in the brewing game after a several month absence! Got an IPA ready to go, but cleaning up unused equipment from 5 months ago was a pain.
|
|
#
?
Aug 14, 2014 23:16
|
|
|
pugnax posted:poo poo. Yeah that definitely includes a good amount of sugar. Thanks for the heads up on that, totally didn't occur to me. But a big RIS or barley wine should be able to do a second sparge? You could probably just add sugar to the batch you make with the runnings. If the source is a tripel, presumably the result from the runnings would be something Belgian-y too so sugar wouldn't hurt. Maybe just split the planned sugar proportionally by volume between the two batches? Otherwise your tripel would be crazy strong if you had a 5 gallon batch worth of sugar in, say, a 3 gallon batch.
|
|
#
?
Aug 14, 2014 23:45
|
|
|
ieatsoap6 posted:You could probably just add sugar to the batch you make with the runnings. If the source is a tripel, presumably the result from the runnings would be something Belgian-y too so sugar wouldn't hurt. Maybe just split the planned sugar proportionally by volume between the two batches? Otherwise your tripel would be crazy strong if you had a 5 gallon batch worth of sugar in, say, a 3 gallon batch. Grain-bill wise, a tripel is pretty simple, usually just Pils and sugar, so it's not necessarily something Belgian-y. It could easily be a pilsner of some sort, or even a west-coast IPA.
|
|
#
?
Aug 15, 2014 00:01
|
|
|
|
| # ? Jun 4, 2024 05:17 |
|
|
more falafel please posted:Grain-bill wise, a tripel is pretty simple, usually just Pils and sugar, so it's not necessarily something Belgian-y. It could easily be a pilsner of some sort, or even a west-coast IPA. There's a new brewery here (Wilmington Brewing Company if anyone is curious) that makes a great extra pale ale with just pils malt and crystal hops. So an American ale is definitely possible with the second runnings from a tripel.
|
|
#
?
Aug 15, 2014 00:18
|
|
