Tasty's Janet's Brown

[atomicpunk]

Thanks Tasty, it rocks that you take time to respond to questions here!

[yinzer]

I usually cool-in at 66F and immediately let it rise to 68F where it sits for about 3 days. Then I'll raise it about a degree per day until it's up to 72F.

Tasty

While i know that you use a conical, I want an indication that my three days is your three days and why. So you raise it to do a diacetyl rest. Right? And if your three days is the same as mine at the same temps, it will reassure my starter procedure, well somewhat.

I find that pretty much at three days my foam crashes. Well four days from brewing, 3.5 from activity. It's still there but all the air escaped. The body of the fermenter looks the same, but nothing is moving. Cloudy, dank, dingy. No settling. Am I close? I don't have a hydrometer reading just my eye. I guess its the carboy vs conical thing.

Seriously, anything that you see or even smell will help. See I'm going to try a big lager soon so I really need to know that what and what-nots.

TIA

[TastyMcD]

I usually cool-in at 66F and immediately let it rise to 68F where it sits for about 3 days. Then I'll raise it about a degree per day until it's up to 72F.

Tasty

While i know that you use a conical, I want an indication that my three days is your three days and why. So you raise it to do a diacetyl rest. Right? And if your three days is the same as mine at the same temps, it will reassure my starter procedure, well somewhat.

I find that pretty much at three days my foam crashes. Well four days from brewing, 3.5 from activity. It's still there but all the air escaped. The body of the fermenter looks the same, but nothing is moving. Cloudy, dank, dingy. No settling. Am I close? I don't have a hydrometer reading just my eye. I guess its the carboy vs conical thing.

Seriously, anything that you see or even smell will help. See I'm going to try a big lager soon so I really need to know that what and what-nots.

TIA

It sounds like you're ferment is fairly normal and complete except for the very important clean-up phase. The yeast will drop out as they complete their clean-up work and the beer should become clear. Don't artificially shorten this clean-up phase. The yeast will fix all the problems they created if you give them the time.

I raise the temperature to maintain the fermentation activity and to encourage the yeast to remain active while they clean-up the beer. I cool-in to restrain the ferment in the beginning so that I get a longer, more even, low ester, less yeast stressing ferment.

Tasty

[yinzer]

It sounds like you're ferment is fairly normal and complete except for the very important clean-up phase. The yeast will drop out as they complete their clean-up work and the beer should become clear. Don't artificially shorten this clean-up phase. The yeast will fix all the problems they created if you give them the time.

I raise the temperature to maintain the fermentation activity and to encourage the yeast to remain active while they clean-up the beer. I cool-in to restrain the ferment in the beginning so that I get a longer, more even, low ester, less yeast stressing ferment.

Tasty

Thanks!!! I'll make that adjustment

I'm listing to the dry hop show and you just went over that. But it's good to get the clarification on not letting the yeast drop. Makes sense. And I guess that the same works for lagers, but just more expanded time-frame.

[Adam78K]

Was wondering what the CL to SO4 ratio was in the water. Also I know you start with harder water than me so is this ok because I can't add any more calcium chloride or gypsum because my Calcium and Chloride ratio are already high. But somehow I need to increase SO4 more which I think is a little out of the question with my water profile. Check it out, thanks guys.

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 16
Non-Roasted Spec. Grain: 1.25
Roasted Grain: 0.5
Beer Color (SRM): 20.1

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 5 / 5
CaCl2: 2 / 2
MgSO4: 2 / 2
NaHCO3: 0.5 / 0.5
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 120 / 120
Mg: 13 / 13
Na: 16 / 16
Cl: 68 / 68
SO4: 238 / 238
Cl to SO4 Ratio: 0.28 / 0.28

Alkalinity (CaCO3): 37
RA: -56
Estimated pH: 5.07

[Quin]

Janet's Brown Janet's Brown Janet's Brown Janet's Brown
Mini roll out
yep yup yep yup

[Adam78K]

anyone?

[TastyMcD]

anyone?

Was wondering what the CL to SO4 ratio was in the water. Also I know you start with harder water than me so is this ok because I can't add any more calcium chloride or gypsum because my Calcium and Chloride ratio are already high. But somehow I need to increase SO4 more which I think is a little out of the question with my water profile. Check it out, thanks guys.

Starting Water (ppm):
Ca: 8.9
Mg: 1
Na: 6.8
Cl: 4
SO4: 2
CaCO3: 17.5

Mash / Sparge Vol (gal): 4 / 4
RO or distilled %: 0% / 0%

Total Grain (lb): 16
Non-Roasted Spec. Grain: 1.25
Roasted Grain: 0.5
Beer Color (SRM): 20.1

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 5 / 5
CaCl2: 2 / 2
MgSO4: 2 / 2
NaHCO3: 0.5 / 0.5
NaCl: 0 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 120 / 120
Mg: 13 / 13
Na: 16 / 16
Cl: 68 / 68
SO4: 238 / 238
Cl to SO4 Ratio: 0.28 / 0.28

Alkalinity (CaCO3): 37
RA: -56
Estimated pH: 5.07

I'm not clear on who you're asking when you say "Also I know you start with harder water than me". FWIW, I raise RO water to Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm when I make JBA.

Tasty