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re: Homebrewing Thread: Volume II
Posted on 1/23/21 at 7:26 pm to puffulufogous
Posted on 1/23/21 at 7:26 pm to puffulufogous
25 psi at 36F should be way more head than you actually want. You should have had enough proteins from the oats to hold head. Wonder why it's not.
1
Posted on 1/24/21 at 1:45 pm to mchias1
Does this crush look okay for all grain?
Posted on 1/24/21 at 1:51 pm to puffulufogous
No. It does not look good.
Posted on 1/24/21 at 2:05 pm to BottomlandBrew
Any feedback would be helpful
Posted on 1/24/21 at 2:31 pm to puffulufogous
You need a finer crush. I still see a lot of intact and half crushed grains. In a perfect crush, you want the insides turned to powder and the husk left somewhat intact. It's a combination of speed and mill gap. I know on my mill, if I set the gap to a credit card and run my drill at speed setting 1, then I get a really nice crush.
One thing you can look in to is grain conditioning. It's really helpful for keeping the husk intact. It takes all of a few minutes to do before you crush.
Blow this picture up. That's what you want. See how the husk and white part are separated? You'll see a bunch of hollow husks.
One thing you can look in to is grain conditioning. It's really helpful for keeping the husk intact. It takes all of a few minutes to do before you crush.
Blow this picture up. That's what you want. See how the husk and white part are separated? You'll see a bunch of hollow husks.
This post was edited on 1/24/21 at 2:37 pm
Posted on 1/24/21 at 8:10 pm to BottomlandBrew
Thanks bottom land. That was extremely helpful. To give you some context I've been struggling with efficiency for a while. The last few brews have been below 50%. I got a grain mill for Christmas to try to fix the issue. I was given the advice to use the factory setting first and adjust from there. My efficiency was still low, but in retrospect that's because the grains were barely cracked.
For this brew I adjusted my grain mill but it one side of the roller would not lock into place because the screw that holds it would not grip the threads. The picture was the result of the mill not locking. Even so my mash efficiency was nearly 70% and I did not have to boil longer to correct the gravity.
Will look into grain conditioning.
Thanks for the help.
For this brew I adjusted my grain mill but it one side of the roller would not lock into place because the screw that holds it would not grip the threads. The picture was the result of the mill not locking. Even so my mash efficiency was nearly 70% and I did not have to boil longer to correct the gravity.
Will look into grain conditioning.
Thanks for the help.
Posted on 1/24/21 at 8:15 pm to puffulufogous
quote:
I adjusted my grain mill but it one side of the roller would not lock into place because the screw that holds it would not grip the threads
What ind of mill did you get? I had an issue with my MM2 where one of the lock screws would like to loosen halfway through the crush and do what happened to you. It was annoying. I too the screw out and cleaned it real well, then put it back in and tightened the shite out of it. No problems since. :knockonwood:
Posted on 1/24/21 at 8:47 pm to BottomlandBrew
Cereal killer. One of the locking screws can be removed with a light tug. I swapped the other screws to make sure the mill itself wasn't stripped out, but luckily it's the bolt itself. Nothing a trip to the HW store won't fix. That's what I get for trying it out on the fly on brew day. Either way, the results are promising.
Posted on 1/26/21 at 8:23 am to puffulufogous
Got an appropriate screw and new locking nuts and some blue locktight. Will install it later.
Inspired by a recent post on the FB subreddit, how many people are using BIAB? I currently have a keggle, 10g picnic cooler MLT with false bottom, and another 10g cooler for strike and sparge water. I don't have a purpose built stand for sparging so I end up using a combination of a rickety table, five gallon buckets, and a truck bed to do a makeshift stand. BIAB sounds like a nice way to shorten and simplify my brew day at the expense of a little efficiency. Where does everyone stand on the matter?
Inspired by a recent post on the FB subreddit, how many people are using BIAB? I currently have a keggle, 10g picnic cooler MLT with false bottom, and another 10g cooler for strike and sparge water. I don't have a purpose built stand for sparging so I end up using a combination of a rickety table, five gallon buckets, and a truck bed to do a makeshift stand. BIAB sounds like a nice way to shorten and simplify my brew day at the expense of a little efficiency. Where does everyone stand on the matter?
Posted on 1/26/21 at 8:41 am to puffulufogous
Well my last NEIPA is still missing something. I'm happy with the mouthfeel, color, etc... but it's a little too bitter and i'm not getting near enough hop aroma/flavor that i want. I order my hops in bulk from Yakima valley. I don't have a vacuum sealer, so i squeeze as much air out of the pack after i use them, and put the packs in another ziplock bag and put it in the freezer. So i don't know if it's my hop storage techniques that are the issue, or something in my process. On paper, my brew process doesn't seem unusual. I switched to using RO water and adjusting salts to my preference for mouthfeel. I find too many NEIPA's commercially are overly mineral on the tongue.
I think next time i'll avoid FW hopping.
I think next time i'll avoid FW hopping.
This post was edited on 1/26/21 at 8:42 am
Posted on 1/26/21 at 9:57 am to BugAC
for one i see you are putting in 18.1 + 7.1 + 7.7 = 32.9 IBUs in it via boil hops. I put around 12-20 via boil. but i doe get more IBUs in via a hotter whirlpool.
im usually in the 30+ total IBU range even though beer smith has that "out of range"
Also as i have told you i dont find the neepah blend very good. I like London3 still.... and vermont IPA if i cant get london 3.
and looks like this is a 5gal batch and you are using 9 oz dryhopping? thats a ton. Ive used 9 in a 10 gallon batch and had plenty of hop flavor.
How old are your hops? i know mine are getting to be a year or 2 old but are vac sealed. i do wonder if they deteriorate over time at 0 degrees. My next neipa i might order a new bag and do a split batch to see if i can tell a difference.
im usually in the 30+ total IBU range even though beer smith has that "out of range"
Also as i have told you i dont find the neepah blend very good. I like London3 still.... and vermont IPA if i cant get london 3.
and looks like this is a 5gal batch and you are using 9 oz dryhopping? thats a ton. Ive used 9 in a 10 gallon batch and had plenty of hop flavor.
How old are your hops? i know mine are getting to be a year or 2 old but are vac sealed. i do wonder if they deteriorate over time at 0 degrees. My next neipa i might order a new bag and do a split batch to see if i can tell a difference.
This post was edited on 1/26/21 at 10:05 am
Posted on 1/26/21 at 11:30 am to CarRamrod
quote:
for one i see you are putting in 18.1 + 7.1 + 7.7 = 32.9 IBUs in it via boil hops
Yeah, next time i'll omit the FW Hops
quote:
Also as i have told you i dont find the neepah blend very good. I like London3 still.... and vermont IPA if i cant get london 3.
Yeah, i'll go back to London 3.
quote:
and looks like this is a 5gal batch and you are using 9 oz dryhopping? thats a ton. Ive used 9 in a 10 gallon batch and had plenty of hop flavor.
6 to 6.5 gallons in the fermenter. I account for about 1 gallon loss due to trub in the fermenter so i up my batches for that amount. But yes, this recipe in particular had a couple more ounces of hops than i normally use.
quote:
How old are your hops? i know mine are getting to be a year or 2 old but are vac sealed. i do wonder if they deteriorate over time at 0 degrees. My next neipa i might order a new bag and do a split batch to see if i can tell a difference.
About a year, maybe slightly less/more. My initial thoughts are that i'm not getting the aroma/flavor i want due to hop storage. After being in the freezer a while, they don't smell as fragrant as fresh, obviously.
Posted on 1/26/21 at 11:40 am to BugAC
yea my buddy is getting the same outcome with his bulk hops. Me, im not brewing enough right now to tell. I need to get back to it not hunting season is closing this weekend. Every free weekend i have been in the stand.
This post was edited on 1/26/21 at 11:41 am
Posted on 1/26/21 at 11:41 am to CarRamrod
could think about upping the hops for a shorter amount of time.
Posted on 1/26/21 at 12:00 pm to CarRamrod
quote:
could think about upping the hops for a shorter amount of time.
The 10 day addition is the biotrans. addition, but yeah, maybe a cumulative total of 7 days might be better.
Posted on 1/26/21 at 2:43 pm to BugAC
Got my grain mill to hold a setting with a new bolt cranked down with a wing nut and some locktight. Will see if it holds.
Posted on 2/10/21 at 11:29 am to puffulufogous
I brewed an imperial stout a few months back. I accidentally used the regular Carafa III instead of the debittered version. It has made this beer have a burnt taste. Its not terrible, but its noticeable....
My question to you guys, is there an adjunct or something I can add to back-sweeten this to try and cover up the slight burnt taste? Thinking vanilla or coconut. I know the alternative is to just wait over time for it to fade, but I was kind of hoping to take advantage of this cold spell by drinking a bigger stout.
My question to you guys, is there an adjunct or something I can add to back-sweeten this to try and cover up the slight burnt taste? Thinking vanilla or coconut. I know the alternative is to just wait over time for it to fade, but I was kind of hoping to take advantage of this cold spell by drinking a bigger stout.
Posted on 2/10/21 at 1:22 pm to GeauxPack81
would throwing in some wood chunks to add the vanilla flavor/"barrel aged" or adding some lactose that was dissolved in water help?
dark fruit like plums, figs, raisins, or berries might help add some sweetness.
I'm 100% just spit balling here to put ideas out. The lactose would probably be the easiest to add sweetness.
dark fruit like plums, figs, raisins, or berries might help add some sweetness.
I'm 100% just spit balling here to put ideas out. The lactose would probably be the easiest to add sweetness.
Posted on 2/10/21 at 1:51 pm to mchias1
Not sure if wood would remove the burnt taste, but I think the addition of lactose could soften the mouthfeel while sweetening the batch.
Posted on 2/18/21 at 9:52 am to BugAC
What's on your upcoming homebrew schedule?
I currently have a pilsner fermenting with a bootleg biology lager/kveik blend. My mash efficiency skyrocketed for this beer, however, my total volume in the fermenter was just below 5 gallons, when i was planning for 6. Forgot to empty out the sparge tank completely into the mash tun, and lost some volume.
I have 2 sours than need to be bottled. May bottle the cherry sour blend this weekend. Have another 3 gallons i need to add onto some fruit, can't decide what fruit yet. Probably muscadines, my brother has a bunch in the freezer for me.
I need to make another pull of the solera batch. It's been sitting idle for awhile. I think i made my first pull about 1 1/2 years ago. Need to pull, blend, bottle, then top off with another batch.
I need to brew another turbid lambic, and transfer the one brewed in December to another carboy so it's not resting on the dregs too long. I'll then rack the fresh lambic onto the previous lambic dregs.
Also need to rebrew my l'internationale saison, biere de garde, and my brett pale ale. These were all fantastic beers, and down to about 12 bottles of each. Each of these beers takes about 2-3 months prior to bottling. They are brewed, pitched with sach and brett, and then blended to add some acidity. I'm now working on getting my carbonation perfected for these beers. After having some Jester King Noble King, and the pillowy foam stack that didn't seem to dissipate from the glass, i have new goals.
Current Beers on tap:
I Apologize for Nothing - Juice/West Coast IPA hybrid
Grinch Juice Spruce Gose - not digging it this year
Current Beers Bottled:
Monk's Folly (Orval Clone) - tastes really close to the original. I bottle conditioned to a higher carb level, so waiting for it to get to that point before i do a side by side.
L'Internationale Saison - about 12 bottles left. One of my favorite beers i make. Has a very prominent lemon/citrus character.
L'Internationale Biere de Garde - again, another dozen bottles. It's good, and gives off a more fruity taste with the darker malts used.
Bring on da Funk, Brett Pale Ale - This was my ode to NOLA's sauvage, and Jester King's Noble King's original recipe. NK now resembles more closely my saison. This beer is great, but i regret blending the small amount of sour beer with this one. The O2 exposure with the PET carboy gave the brett the fuel to produce some lactic acid and i should have left it there. Lesson learned, on to batch 2.
Long in the Tooth, Sour Solera - Pull #1 from my solera batch. This blended beer is on the more sour end of the spectrum.
Kriek Show, Cherry Sour - Undercarbonated and on the higher end of the sour spectrum. Cherries are noticeable and tame down the acidity a bit.
Funk de la Poire - Pear Sour - High acidity. This is one of the few bottles i have remaining before i started blending. Very tart, pears are unnoticeable.
Peche aux Mures, Blackberry/Peach Sour - 1 bottle left. Again, this was an unblended sour. But came out fantastic.
In the Fermenter:
Pilsner
Lambic #1 brewed December 2020
Golden/Saison Sour Base
Amber/Biere de Garde Sour Base
Biere de Garde Sour recipe aged on Cherries for 3-5 months now
Saison/Bring on da funk blend (3 gallons) that will be added to some fruit
Sour Solera batch
3 - 1 gallon demijohns full of varying sour microbes. Will likely be used to blend with clean/brett beer.
I currently have a pilsner fermenting with a bootleg biology lager/kveik blend. My mash efficiency skyrocketed for this beer, however, my total volume in the fermenter was just below 5 gallons, when i was planning for 6. Forgot to empty out the sparge tank completely into the mash tun, and lost some volume.
I have 2 sours than need to be bottled. May bottle the cherry sour blend this weekend. Have another 3 gallons i need to add onto some fruit, can't decide what fruit yet. Probably muscadines, my brother has a bunch in the freezer for me.
I need to make another pull of the solera batch. It's been sitting idle for awhile. I think i made my first pull about 1 1/2 years ago. Need to pull, blend, bottle, then top off with another batch.
I need to brew another turbid lambic, and transfer the one brewed in December to another carboy so it's not resting on the dregs too long. I'll then rack the fresh lambic onto the previous lambic dregs.
Also need to rebrew my l'internationale saison, biere de garde, and my brett pale ale. These were all fantastic beers, and down to about 12 bottles of each. Each of these beers takes about 2-3 months prior to bottling. They are brewed, pitched with sach and brett, and then blended to add some acidity. I'm now working on getting my carbonation perfected for these beers. After having some Jester King Noble King, and the pillowy foam stack that didn't seem to dissipate from the glass, i have new goals.
Current Beers on tap:
I Apologize for Nothing - Juice/West Coast IPA hybrid
Grinch Juice Spruce Gose - not digging it this year
Current Beers Bottled:
Monk's Folly (Orval Clone) - tastes really close to the original. I bottle conditioned to a higher carb level, so waiting for it to get to that point before i do a side by side.
L'Internationale Saison - about 12 bottles left. One of my favorite beers i make. Has a very prominent lemon/citrus character.
L'Internationale Biere de Garde - again, another dozen bottles. It's good, and gives off a more fruity taste with the darker malts used.
Bring on da Funk, Brett Pale Ale - This was my ode to NOLA's sauvage, and Jester King's Noble King's original recipe. NK now resembles more closely my saison. This beer is great, but i regret blending the small amount of sour beer with this one. The O2 exposure with the PET carboy gave the brett the fuel to produce some lactic acid and i should have left it there. Lesson learned, on to batch 2.
Long in the Tooth, Sour Solera - Pull #1 from my solera batch. This blended beer is on the more sour end of the spectrum.
Kriek Show, Cherry Sour - Undercarbonated and on the higher end of the sour spectrum. Cherries are noticeable and tame down the acidity a bit.
Funk de la Poire - Pear Sour - High acidity. This is one of the few bottles i have remaining before i started blending. Very tart, pears are unnoticeable.
Peche aux Mures, Blackberry/Peach Sour - 1 bottle left. Again, this was an unblended sour. But came out fantastic.
In the Fermenter:
Pilsner
Lambic #1 brewed December 2020
Golden/Saison Sour Base
Amber/Biere de Garde Sour Base
Biere de Garde Sour recipe aged on Cherries for 3-5 months now
Saison/Bring on da funk blend (3 gallons) that will be added to some fruit
Sour Solera batch
3 - 1 gallon demijohns full of varying sour microbes. Will likely be used to blend with clean/brett beer.
This post was edited on 2/18/21 at 9:54 am
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