What's in your fermenter??

Don · Post by **Don** » Wed Mar 30, 2016 9:01 am

You know that feeling you get when you check your carboy before going to bed, deciding no you don't need a blow-off tube yet, It's hardly bubbling and it's only been a couple of hours since adding the yeast and 02.

Well I don't either.....

I guess next time I add 250ml yeast slurry from another beer, I'll remember to go right to the blow-off tube..

Don · Post by **Don** » Wed Mar 30, 2016 9:07 am

Mike wrote:I was going to post pictures of my pressure cooker starter and the shelves I put up in my Brew/Pool house but they all come over upside down.

Anyone know if there is a setting or something else I need to change to rotate the view on these? I use an iPad but not sure that has anything to do with it as I post pictures on FaceBook and they are fine.

Sky I saw that you had a picture a few weeks ago that was upside down and some one ask if you were standing on your head. I notice that you picture in your last post is fine. Did you do something to correct it?

Here you go Mike.

SkyBrew · Post by **SkyBrew** » Wed Mar 30, 2016 11:09 am

Don wrote:You know that feeling you get when you check your carboy before going to bed, deciding no you don't need a blow-off tube yet, It's hardly bubbling and it's only been a couple of hours since adding the yeast and 02.

I feel a sudden urge to rush home and check my fermenter

Mike · Post by **Mike** » Wed Apr 06, 2016 7:53 pm

I figured out the picture orientation thing. It basically is a lefthandness problem. I take pictures with my iPad and since I'm left handed I keep the button on the left. This makes pictures that I post on sites that do not correct the orientation upside down. If I move the button to the right and take a picture it posts right side up.

Damn right handed world!!

Don · Post by **Don** » Thu Apr 07, 2016 9:32 am

At least you figured it out, I didn't know it worked that way...

JohnD · Post by **JohnD** » Sat Apr 23, 2016 4:16 pm

Berliner weisse

Dutch · Post by **Dutch** » Sun May 15, 2016 6:03 am

Actually what is FINALLY NOT IN MY FERMENTER! Thanks to a little help from Don and John I'll be ready to put up some yummy SPARKLING PEAR MEADE and a great batch of 2014 cider. More Meade and a sour cherry coming?

Jeremy Dunn · Post by **Jeremy Dunn** » Mon May 16, 2016 4:35 pm

Spelt Saison
80% pils, 20% malted spelt
willamette & hallertau hops
Dupont yeast going at 87 F

sstrait · Post by **sstrait** » Fri May 20, 2016 12:11 pm

I have a Plinius the wise dipa clone going right now. It's listed as being over 100 IBUs and the ABV is conveniently smudged off the listing. Woo hoo. Should have this by the June meeting. I've never had the original but this one seems extremely hoppy. Cheers!

Jam095 · Post by **Jam095** » Sun Jun 19, 2016 3:47 pm

Simcoe/Wheat SMaSH. Was intended to be a 9 gal batch, but was about a gallon short (started with 12 gal). So gravity is 1.055 instead of 1.049 and is now an 8 gal batch, oh well...Was a sh#t ton of trub from being an all wheat brew. Couldn't have won the PH meter at a better time, as the mash PH was reading 6.6. I added several extra tablespoons of "5.2" and was able to bring it down to 6.0. Still not ideal. Does anyone else have issues with PH on SMaSH brews? It's my understanding that the acidity of specialty grains help keep PH in check. Split a 2000 ml WLP 001 yeast starter between the two (4) gal fermenters.

Jeremy Dunn · Post by **Jeremy Dunn** » Sun Jun 19, 2016 7:12 pm

Typically the the darker the malt, the more acidity it adds to your mash. If you were using municipal water and 100% wheat malt, I imagine adding some acid (lactic or phosphoric) would have been necessary to hit a mash pH of 5.2 - 5.6.

I recommend you use a water profile calculator (I use Bru'n Water) to help calculate how to adjust your water based on the recipe you're brewing and your starting water profile.
https://sites.google.com/site/brunwater/

To use it you basically enter your starting water profile, enter your grain bill and water volume, select a target water profile and then play with the mineral and acid additions until you hit your target water profile and desired mash pH.

I believe the most important thing I've done to improve the quality of my beer in the past year or two is having a (very) basic understanding of water chemistry and using a calculator to help determine how to adjust my water to hit a target mash pH.

Jam095 · Post by **Jam095** » Sun Jun 19, 2016 7:47 pm

Awesome, thanks for the tip Jeremy! This will be my next area for improvement.

wuertzBräu · Post by **wuertzBräu** » Mon Jun 20, 2016 1:25 pm

I've got 8 gallons of Pils/Saaz SMaSH in two of my fermenters!

Dutch · Post by **Dutch** » Tue Jun 21, 2016 7:03 am

Basic Meade for a sparkling cheery Meade based upon the famous Kenosha WI experience. Might be hard to match!

Jeremy Dunn · Post by **Jeremy Dunn** » Tue Jun 21, 2016 6:15 pm

Did 2 BIAB brews Sunday:

Saison: 6 lbs 6-row (Sugar Creek Malt), 4 lbs pilsner (Sugar Creek Malt), 2 lbs flaked rye, 8 oz caravienna, pacific jade and liberty hops, wyeast 3726.
SMaSH: Weyermann Barke Vienna malt and German Northern Brewer hops, wlp 029.

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What's in your fermenter??

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