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hbohnet
Joined: 22 Sep 2013 Posts: 33 Location: Canmore, AB
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Link Posted: Sat Dec 09, 2017 4:04 pm Post subject: |
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kal wrote: | A bunch of questions:
How are you fermenting?
17 gal SS Brewtech conical
What temperature?
68 deg F,
Is the the temperature stable during fermentation?
Yes, temp controller maintains between 67 to 68 deg
How long did it take to get to 1.019?
Day 6 gradually increased temp to 72 over the course of 1 day. Day 7 gravity was 1.019. Days 8 & 9 still at 1.019 then racked to secondary, dry hopped
How long after it got to 1.019 before you kegged?
Left in secondary for 3 days, still at 1.019, then kegged
How did you measure that it's at 1.019?
Hydrometer, checked with distilled water to make sure accurate
How's the FG of your other beers? Are they always higher than expected or is this one the only one?
This is the only beer I've had this problem. If anything my beers are a point or 2 lower than calculated
Kal |
As always, thanks for your help
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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hbohnet
Joined: 22 Sep 2013 Posts: 33 Location: Canmore, AB
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Link Posted: Sat Dec 09, 2017 8:15 pm Post subject: |
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Thanks Kal,
Most of the ingredents are from the same batch as previous brew so next time might try with new grains.
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Dan Pratt
Joined: 26 Jul 2017 Posts: 1
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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AwakenedBrewer
Joined: 04 Aug 2017 Posts: 21 Location: Norfolk, NE
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Link Posted: Thu Feb 15, 2018 4:39 am Post subject: |
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Guests keep going back for more with this recipe so I decided to bump up to 15 gallon batches. When I was doing the 10 gallon batches I hit your numbers perfectly but not when I moved up to 15 gallon. The last three batches were 15 gallons and are 3-4 points low on my OG. Size of batch shouldn't matter as long as the recipe is scaled properly, correct?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Tue Feb 27, 2018 1:37 pm Post subject: |
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So I choose Electric Hop Candy Jr. as the inaugural beer on my now completed system. I brewed this past Saturday and all went well. One slight boil over and a little slow getting through the trub into the fermenter is all I got concerned about. I now have bubbling wort fermenting away. I ended up hitting 1.048 after the boil.
I do have question though. I dry hopped at 24 hours but how often would you check gravity readings during fermentation to determine when I'm approximately 1.020?
Here's a couple of pictures I took.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Tue Feb 27, 2018 1:51 pm Post subject: |
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Looks good!
GlennMcD wrote: | I do have question though. I dry hopped at 24 hours but how often would you check gravity readings during fermentation to determine when I'm approximately 1.020? |
Until you're comfortable enough to not have to take gravity readings to do it.
In all seriousness, the 1.020 point for this beer/yeast is just an approximate place where you can bump up the temperature a bit. It's not critical that it be at 1.020 at all nor is it critical that you even bump up the temp. Assuming you pitched the recommended amount of yeast and held at 68F, it's probably 3-4 days after pitching. You'll note that the bubbling will have started to slow down.
Cheers!
Kal
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Mon Mar 05, 2018 1:30 pm Post subject: |
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So Sunday I transferred over to secondary and pulled a gravity reading of 1.020. I may have missed where I needed to be. But I have to say, this beer taste and smells outstanding. May end up low on ABV but very drinkable.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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GlennMcD
Joined: 07 Oct 2013 Posts: 51 Location: Louisiana
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Link Posted: Mon Mar 05, 2018 2:33 pm Post subject: |
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Its stayed at 1.020 for about 3 days. I believe my problem is going to be lack of good aeration. I felt I should have aerated it longer.
As for my first all-grain, if it still taste great in two weeks I can live with the lower ABV. I know with all the beer drinkers in my family that this batch will go fast and I will definitely try this one again as I can see that it will be a "go to" home brew.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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sillbeer
Joined: 15 Sep 2016 Posts: 44 Location: West Point, UT
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Link Posted: Sat Jun 02, 2018 1:15 am Post subject: |
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I am going to do brew this recipe tomorrow. The only deviation is Safale 04. I will report back later.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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sillbeer
Joined: 15 Sep 2016 Posts: 44 Location: West Point, UT
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Link Posted: Sun Jun 03, 2018 12:05 am Post subject: |
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Everything went pretty well today. Pre boil gravity was 1.040 and post boil was 1.055. I had a new neighbor come over that was interested in the brew process and I got a little side track. Final runnings from the mash were 1.025 when it finished and I should have transferred the remaining water from the HLT to get more sugars from the grains until I hit 1.010 or my correct pre boil volume. Pre boil volume was just a little over 12 gallons and I was shooting for 13 but I did not think about it and started the boil. Hindsight. I put in some Safale 04 and have it chilled at 66 degrees. We'll see how it turns out.
Edit:
The hop stopper wasn't adequate and it bogged down to nothing. I had to scrape the screen with my metal continuously to get any movement. I gave my neighbor a 400 micron mesh hop basket about a year ago. I may try that to see if it helps with hoppy beers or I may try out the hop stopper 2.0.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sun Jun 03, 2018 1:56 pm Post subject: |
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Glad the hear the brew day went well!
sillbeer wrote: | The hop stopper wasn't adequate and it bogged down to nothing. I had to scrape the screen with my metal continuously to get any movement. I gave my neighbor a 400 micron mesh hop basket about a year ago. I may try that to see if it helps with hoppy beers or I may try out the hop stopper 2.0. |
What Hop Stopper are you using exactly? I looked up your email address and don't see any purchases of the original Hop Stopper from us. Is this something you build yourself?
While most are reporting that the redesigned Hop Stopper 2.0 has night and day performance difference, the original Hop Stopper should not require scraping like this. If that's what you're using, I'd email Dennis (the manufacturer) at IHomeBrewSolutions@TheElectricBrewery.com with as much details as possible as to how you used it and he'll be able to assist. Cheers!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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sillbeer
Joined: 15 Sep 2016 Posts: 44 Location: West Point, UT
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Link Posted: Mon Jun 04, 2018 1:00 am Post subject: |
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I will email Dennis later and discuss it with him even through I bought the Hop Stopper second hand. I am looking forward to using the 2.0.
Cheers.
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piwko4
Joined: 09 May 2016 Posts: 3
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Link Posted: Wed Jun 06, 2018 2:44 am Post subject: |
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Starting with RO water and adding 2.6 Gypsum, 10.6 Calc Chloride, 2.8 Epsom and 1.5 Baking soda. My final profile comes out to Ca=136,Mg=10,Na=16,Cl=200,SO4=100.
Is the higher Ca and issue since the recipe call for a Ca of 100? In the Water Adjustment guide, going slight over seems to not be an issue, but im over by almost 30%. Could i use NaCl (Table salt) to increase the Cl and get the Na up to around 16 without adding additional Ca?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Wed Jun 06, 2018 4:12 am Post subject: |
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piwko4 wrote: | Starting with RO water and adding 2.6 Gypsum, 10.6 Calc Chloride, 2.8 Epsom and 1.5 Baking soda. My final profile comes out to Ca=136,Mg=10,Na=16,Cl=200,SO4=100.
Is the higher Ca and issue since the recipe call for a Ca of 100? In the Water Adjustment guide, going slight over seems to not be an issue, but im over by almost 30%. Could i use NaCl (Table salt) to increase the Cl and get the Na up to around 16 without adding additional Ca? |
No worries at all about the slightly higher Ca. Calcium's pretty much flavour neutral so it's not something you'll notice. I wouldn't worry about it. It'll turn out great!
Welcome to the forum!
Kal
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
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