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Type: Posts; User: Rob C

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    I do diacetyl rest at 60F. Dry hopped beers stay...

    I do diacetyl rest at 60F. Dry hopped beers stay at that temp during that stage. On a 14 plato DH beer I have gone up to a week. Beyond that I have had issues.
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    Curious what your adding that is floating. I've...

    Curious what your adding that is floating. I've had issues with purees falling out but never floating.
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    We do 50min to 1 hour lauters and get...

    We do 50min to 1 hour lauters and get efficiencies over 80%. I dont think that is your problem. I would check to make sure you have enough calcium in your water. And be sure that your actually...
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    I made a really nice CMS with 1 lbs./bbl of whole...

    I made a really nice CMS with 1 lbs./bbl of whole coffee beans. Great aroma and flavor at 1 week. I added just like DHs into fermenter and roused everyday for maximum extraction and mixing.
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    This is probably what is happening. It only...

    This is probably what is happening. It only occurs in my 20 bbl fermenters. I'm sure I am just putting a little too much wort in. Thank you for the info.
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    So what is the recommended cleaning process for...

    So what is the recommended cleaning process for these meters since they are not compatible with caustic?
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    Our house yeast is an American ale strain. I...

    Our house yeast is an American ale strain. I don't believe it is considered top cropping.
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    I raised the temp on this last batch but it only...

    I raised the temp on this last batch but it only went to 70 from 69. No dry hopping.
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    I have one in the tank. I also used Clarex. I...

    I have one in the tank. I also used Clarex. I would like it to clear but if it stays a little hazy I'm okay with that too. Either way its going to be a great beer.
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    Yeast blown out blow off arm.

    Occasionally at the very end of fermentation I get yeast blowing out top into my blow off bucket. It always leaves me scratching my head. Does anyone know why this might happen?
  11. This is all great info to have. Do you happen to...

    This is all great info to have. Do you happen to have info on the dangers of inhalation of vapors on these chemicals? A concern of mine. Its difficult to mix these cleaners in a brink and not breath...
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    My 1st dry hop is done from 1 to 2 degrees plato...

    My 1st dry hop is done from 1 to 2 degrees plato above desired finishing gravity. We drop in from top. You just got to be careful here you may want to drop in a 1/3 to 1/2 and cap to see how the...
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    A racking arm isn't a standard component for a...

    A racking arm isn't a standard component for a bright tank. Why do you need one?
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    I've only added puree to the Bright tank. That...

    I've only added puree to the Bright tank. That way you can adjust the flavor as needed. I would think adding to boil you would lose a lot of flavor?
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    I only use #2/barrel on my hazy. I get good...

    I only use #2/barrel on my hazy. I get good results fermenting with American ale yeast @76F and dry hopping 1 degree plato above finishing target. Let that circulate for 3 or 4 days. Drop to 60F and...
  16. We keep our HLT at 190 F and have never had an...

    We keep our HLT at 190 F and have never had an issue with bacterial growth.
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    I've never heard of anyone adding dry hops during...

    I've never heard of anyone adding dry hops during knock out. You may consider adding them at the end of fermentation or after yeast drop then you can roust them with CO2.
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    You haven't mentioned what yeast you are using....

    You haven't mentioned what yeast you are using. Not sure how you are oxygenating but you could be adding much more than your home brews. At your mash temp most of the conversion should happen in the...
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    I made a coconut porter last year. I added...

    I made a coconut porter last year. I added unsweetened coconut flakes to mash, whirlpool and secondary. Got a little flavor from each step. Once in secondary you can really dial in the flavor you are...
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    We switched to the slurry in yeast brink...

    We switched to the slurry in yeast brink injection method awhile back to avoid the hazard of climbing up about 18 feet to dump hops in a 50 BBL fermenter. I found little difference in flavor/aroma...
  21. Thread: Back sweetening

    by Rob C
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    Thanks for the replies. I will research the use...

    Thanks for the replies. I will research the use of maltodextrin some more. Looks like it is used often to add body but I'm not sure it is sweet enough. I really like the idea of just using grain to...
  22. Thread: Back sweetening

    by Rob C
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    Back sweetening

    We are planning on making a hard root beer soon and am looking for ideas on what form of sugar to back sweeten with. I'm sure we could simply use high fructose corn syrup but would prefer to not go...
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