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Forum: Stout Yesterday, 12:08 PM
Replies: 487
Views: 167,416
Posted By CSI
Bottling aging should reduce the IBU's over time....

Bottling aging should reduce the IBU's over time. I think 104 is close to the upper limit for the RIS on style. Do you know if BeerSmith is using a "Concentration Factor" in the Tinseth algorithm?
Forum: Belgian Strong Ale 09-18-2014, 12:07 AM
Replies: 2,122
Views: 342,499
Posted By CSI
No problem, brewing is just good fun :)

No problem, brewing is just good fun :)
Forum: Belgian Strong Ale 09-18-2014, 12:05 AM
Replies: 2,122
Views: 342,499
Posted By CSI
OT Warning. I did the exact same thing using...

OT Warning. I did the exact same thing using Lalvin champagne yeast with a Barleywine many years ago. It took about 12 months to carbonate but it eventually turned out great. It was like sweet...
Forum: Belgian Strong Ale 09-17-2014, 05:33 PM
Replies: 2,122
Views: 342,499
Posted By CSI
The Westy 12 is an ale. You may be reading the...

The Westy 12 is an ale. You may be reading the lager column.

Ale at 1.090 has a pitch of 338 Billion per 5 gallons with a -20% under-pitch of 270 Billion, (per 5 gallons). We pitch the Westmalle...
Forum: Belgian Strong Ale 09-16-2014, 09:53 AM
Replies: 2,122
Views: 342,499
Posted By CSI
Ok

Ok
Forum: Belgian Strong Ale 09-15-2014, 09:36 PM
Replies: 2,122
Views: 342,499
Posted By CSI
The Fix rate is based on 100% viable yeast so the...

The Fix rate is based on 100% viable yeast so the more active the better, so long as you are pitching to the OG you have. You can consult many online pitch charts. I use our own since it's easy to...
Forum: Belgian Strong Ale 09-15-2014, 09:31 PM
Replies: 2,122
Views: 342,499
Posted By CSI
I think rockdemon identified the cause of the...

I think rockdemon identified the cause of the over-attenuation. A measured starter or measurement of packed sediment, (4-4.5 B/ml), will be a starting point toward fixing over-attenuation. A...
Forum: Belgian Strong Ale 09-15-2014, 09:18 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Both are pretty directly fermentable.

Both are pretty directly fermentable.
Forum: Belgian Strong Ale 09-14-2014, 12:18 PM
Replies: 2,122
Views: 342,499
Posted By CSI
What is your pitch rate?

What is your pitch rate?
Forum: Belgian Strong Ale 09-09-2014, 01:35 AM
Replies: 2,122
Views: 342,499
Posted By CSI
10.2 fluid ounces = 1.0 lb.

10.2 fluid ounces = 1.0 lb.
Forum: Belgian Strong Ale 09-04-2014, 08:18 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Congrats for taking on an ale this method-complex...

Congrats for taking on an ale this method-complex early on. I now understand the "vengeance" statement! You'll win in the end :)
Forum: Belgian Strong Ale 09-04-2014, 08:15 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Yep, if it's good ale, no reason to toss it just...

Yep, if it's good ale, no reason to toss it just yet. Blending works!
Forum: Belgian Strong Ale 09-03-2014, 05:06 PM
Replies: 2,122
Views: 342,499
Posted By CSI
I haven't heard from him either. He moved further...

I haven't heard from him either. He moved further out West and then no word.
Forum: Belgian Strong Ale 09-03-2014, 09:51 AM
Replies: 2,122
Views: 342,499
Posted By CSI
For Belgians we like the simple grist, (as you...

For Belgians we like the simple grist, (as you have it). The traditional mash you have sounds very good. The pitch rate and ramping ferm temps are important. With super-attenuation the final points...
Forum: Belgian Strong Ale 09-03-2014, 09:27 AM
Replies: 2,122
Views: 342,499
Posted By CSI
We use 4 stage RO and build the water. pH,...

We use 4 stage RO and build the water. pH, phosphorus and certain aminos come to mind initially for accelerated growth but there are literally hundreds of chains and products coming from a yeast cell...
Forum: Belgian Strong Ale 09-02-2014, 08:03 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Somewhere in the pages of this massive thread was...

Somewhere in the pages of this massive thread was another brewer who had the same problem. He said the super-attenuation was across all styles and that he had tracked it to his water profile. If I...
Forum: Stout 08-29-2014, 03:27 PM
Replies: 487
Views: 167,416
Posted By CSI
Not really a conflict at all. It depends on how...

Not really a conflict at all. It depends on how badly it is brewed and the volume of fusels generated by the lack of primary temp control. If it's brewed correctly (primary temps) there should be no...
Forum: Belgian Strong Ale 08-29-2014, 01:26 PM
Replies: 2,122
Views: 342,499
Posted By CSI
The traditional decoctions add a little more...

The traditional decoctions add a little more malty-bready character when using only Pils. This was the only way we could get closer to the import, (Pils + decoction).
Forum: Belgian Strong Ale 08-29-2014, 01:23 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Yes, you can do step mashing with multiple...

Yes, you can do step mashing with multiple infusions. You'll need the step mash calc from ProMash, Beersmith or an online calc to get the volumes/temps.
Forum: Belgian Strong Ale 08-29-2014, 01:22 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Yep, concur.

Yep, concur.
Forum: Stout 08-27-2014, 06:53 PM
Replies: 487
Views: 167,416
Posted By CSI
About 6 months in bottle conditioning and it will...

About 6 months in bottle conditioning and it will fade, however, to keep the fusels to a minimum we like to keep good temp control on primary.
Forum: Belgian Strong Ale 08-26-2014, 10:17 AM
Replies: 2,122
Views: 342,499
Posted By CSI
Preferably not. You can harvest krausen from a...

Preferably not. You can harvest krausen from a high ABV ale but flocc'd yeast from something as high as 10% ABV will be a mixture of weak/dead cells.
Forum: Stout 08-24-2014, 11:37 AM
Replies: 487
Views: 167,416
Posted By CSI
Yes, Maris Otter would do very well.

Yes, Maris Otter would do very well.
Forum: Belgian Strong Ale 08-21-2014, 11:05 PM
Replies: 2,122
Views: 342,499
Posted By CSI
Congratulations on your win!

Congratulations on your win!
Forum: Belgian Strong Ale 08-19-2014, 08:19 PM
Replies: 2,122
Views: 342,499
Posted By CSI
We're going to be working on the Taras Boulba for...

We're going to be working on the Taras Boulba for a while it looks like. When we're close I'll spin a thread so we don't create a tangent here on the Westy 12 thread.
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