Search results

Just wondering a few things about infused vodka and fermentation. Here is the scenario. I have about 22 ounces of raspberry infused vodka I want to add to a rather large wheat beer. The wheat beer is 8.25. ABV, I wish to have a finished 1 gallon. By my calculation if I add the 22 ounces of...

I am planning on kegging this one, but bottling some and putting in a cooler to go camping. If I kept them on ice for the whole two day trip you think that would be an issue? Temp in the cooler shouldn't kit fermentation temps for the yeast I plan on using Wyeast 3333. Wish I could, but I...

The lemonade won't be an issue. Just have to add some potassium sorbate, that will arrest any fermentation regardless of simple sugars or yeasties. Sure the yeast will still be there, but they won't be able to do anything ;). I am trying to make a stronger batch at 2.5 gallons, however I am...

Just wanted to do a sanity check on my thought process before committing. Also if this thread is better suited elsewhere feel free to move it. I am planning on making a summer shandy in a few days. To be authentic I plan on mixing 50-50 with beer and lemonade. I've got the lemonade add...

Just wondering if anyone had any literature on how hot is it, on average, inside a fermentation chamber with a given amount of wort inside? For example, how hot is a 5 gallon batch inside the chamber? Is there some progression that is linear or exponential that could be applied to a 30...

My starting grav is 1.054 (92% efficient) I plan on adding the whole can. Just wondering what my final ABV would be as it's not the straight OG/FG model I'm used to.

So using that calc I put in my starting gravity of 1.054. That leads to ~8.7lbs of sugar per US gallon. I took that with the ~9.1 lbs for the puree @ 1.092. I combined the two pound amounts and reclaculated which leads to a SG of ~2.1?! Does that sound right? Is that how that page is...

I used the NB Am All-grain kit but also purchased this cherry puree http://www.northernbrewer.com/shop/oregon-cherry-puree.html for secondary. The side of the can states that this puree has a gravity of 1.092-1.115 but it doesn't give a dilution ratio. Does anyone know how this will affect my...

Will do. What is a good way to adjust pH if I'm off at Sac temps? Also how much time do I have before it's too late and no adjustment will save my beer? As far as my meter is concerned it can operate between 60-122F with no issue, with only a 0.03 variance from room temp. Thanks again.

I am talking about taking out the wort and boiling it. I was just looking for more clarification on if decoction is OK, why isn't adding back boiling wort? From what you have described decoction works because most, if not all, enzymes are already in wort once I add in water, regardless of...

I do an acid rest because my pH meter can't operate at the Sac Rest temp. As far as 70F to 95F my pH meter can adjust to take the difference into account. So I always perform an acid rest. That way I can measure and take my time to get it right. What I mean by "I hit it dead on" is that at...

So what you are saying is that by boiling mostly grains and not wort I don't run the risk of denaturing the enzymes at all? I am new to this component and I am just trying to wrap my head around that. I only ask because some of my decoction mashes have had me pull almost all the grain out to...

I guess I'll provide some further background. I did the pH according to Bru'n Water and hit dead on the pH when I performed an acid rest. According to Bru'n Water all of my mash water was treated as one big lump (which I did), but I separated it out into two quantities, one to obtain acid rest...

If that's true how do decoction mashes work? I've done a few of those in the past and I was boiling thick mash. How would just worth be different? Not trying to sound nasty, just curious.

I've been toying with the idea of doing manual recirculation of my mash water for step infusing. I've got a mash/later tun with a manifold so getting the water out won't be much of an issue. Does anyone have any advice or links I could read on the following idea: Start off with a grain/water...

Just wondering what the effects might be on mash pH during the step infusion mash schedule? More notably going straight from acid rest to sac rest. I am familiar with water chem and the Bru'n water sheet. However I can't seem to find any info on what if any an additional infusion would have...

Yes, the water I would add as the infusion would be higher than boiling.

Just wondering if there would be an issue infusion mashing with smaller amounts of water at temps higher than boiling. I've got some space issues with my Tun. TIA

Simplicity itself!:) I like it!:rockin: Why didn't I think of it?:confused: An additional question. How would I handle sparge water? Pull that from HLT as well? Thanks again!:D

Just wondering how I might go about using brewing salts and acids for flavor/pH adjustments when performing a multiple infusion mash schedule. Generally what I'm afraid of is setting my mash at an acid rest, getting my salts added and my pH correct only to add in new boiled water with a higher...