Recent content by shanecb

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. shanecb

    The Home Made Pizza Thread

    What method did you use to raise the pH?
  2. shanecb

    The Home Made Pizza Thread

    Damn son that is some top-notch looking crust!
  3. shanecb

    The Home Made Pizza Thread

    Me, every time I come to this thread.
  4. shanecb

    Bottling Jamil's Wit

    Is that the correct picture? That looks waaaaaay dark for a wit. Don't bottle until it's definitely done fermenting. The Wit yeast from White Labs can be slow sometimes, if that's what you used.
  5. shanecb

    The Home Made Pizza Thread

    Thanks, man! I'm very happy with it.. has a great texture! Also, no shame. I came here to post some love for my late night post-rum drinking naan flatbread. This and Fellowship of the Ring is how I end a night out!
  6. shanecb

    Whirlpool hop utilization and IBU calculations for NEIPA

    That was a great read..thanks for sharing!
  7. shanecb

    Whirlpool hop utilization and IBU calculations for NEIPA

    Good points from all! Perhaps I'm overthinking it a bit, and the best approach is really to just give it a try, see how I like it, and adjust with subsequent batches.
  8. shanecb

    The Home Made Pizza Thread

    Wednesday night cheese pizza! 12 inch personal size, 48hr dough, store-bought sauce, and whole milk mozzarella. Getting better at shaping the dough finally, but still leave a bit too much cornicione for my liking.
  9. shanecb

    Starting cell count for L plantarum starter?

    I used that to make a starter, not directly into the wort. It's anyone's guess how many I actually pitched as I don't have a microscope for a cell count, but it soured to a pH of 3.35 in ~21 hours.
  10. shanecb

    Starting cell count for L plantarum starter?

    Yep I did! A good starting point (depends entirely on your water chemistry of course) is 1mL of 88% lactic acid for every 0.1 you want to lower the pH of 5 gallons of wort. So I used 10mL of acid to drop pH of 5 gallons about 1.0 from ~5.6 (I don't remember exactly what I started at). Turned out...
  11. shanecb

    Persistent bitterness issue - unsolvable, help required! :(

    Yeah it's definitely a guesstimate either way. This is the only comparison experiment I've come across, though there are probably more: https://www.homebrewersassociation.org/how-to-brew/effect-post-boilwhirlpool-hop-additions-bitterness-beer/ Even with hop utilization % adjustments, there's...
  12. shanecb

    Persistent bitterness issue - unsolvable, help required! :(

    I wouldn't say you HAVE to get it to 160 or below. Above that is fine as long as you're accurately taking the IBU contribution into account. Which I kind of suspect is where OP might be getting the additional bitterness from. Yeah, you're definitely getting little IBU contribution from your 160...
  13. shanecb

    Persistent bitterness issue - unsolvable, help required! :(

    I'm somewhat unsure.. is the posted recipe from Beersmith? I ask because there's a whirlpool hop utilization factor in the settings that you can change. That's one place there may be a discrepancy. What temperature are you doing your whirlpool at? That's a pretty big amount of hops for...
  14. shanecb

    Whirlpool hop utilization and IBU calculations for NEIPA

    I'm putting together a NEIPA recipe, and at the moment only have it written with whirlpool hop additions and ample dry hopping (subject to change). I have some questions and consideration regarding potential IBUs from the whirlpool addition, that I'd appreciate some input on! This is...
  15. shanecb

    Pre-boil gravity good, post boil not.

    1.053 to 1.072 seems like a pretty big jump (at least it would be on my system). Your boil off rate may be set incorrectly. Can you see what that's set as in the equipment profile? That may need some tweaking.
Top