North Texas Homebrewers Association

As an addendum to this post from two years ago: Amanda is sad that cider got axed because that's what she likes to brew. And I am sad that I seconded removing the category because I have a cider in cold storage I could've entered, too. Oh well... I think cider is an issue of numbers and we just don...

Try this at your own risk: https://www.astrocaver.com/java/Parti-Gyle.html. However, it was recommended on some forums.

Here's the logic of the method explained: https://beersmith.com/blog/2011/10/07/p ... -one-mash/

Just a thought though; would it be helpful to force entrants to pay for their entries at the time of submission and not let them change categories later? Bill, this was discussed at last night's meeting. While BBO is not an NTHBA issue necessarily, Jimmy is taking inventory of the concerns. We defi...

That sucks, Bill. Know that there are paid and unpaid entries and Jimmy will be deleting the unpaids. So, you might still have the opportunity to enter in those that currently show as full.

I have lots of surplus hops, so I'm taking what I have and brewing an American Wheat tomorrow. Josh Weikert is always a good resource for his recipes and I have brewed his recipe with good results using Motueka and Sorachi Ace. I've decided I'm not a big fan of Sorachi Ace due to its unpredictabilit...

Updates: The chart you provided Jimmy does correspond to a 35% by volume mix of glycol to water. I don't know how I got to 1.046, but will be adjusting by diluting with water in the new chiller. Regarding the old chiller, as of this morning it is running again thanks to a rebuild of the start relay....

Thanks, Jimmy. This helps clarify. The manual only says: " add a mixture of 35% glycol and 65% distilled water." So, obviously that's a 35% glycol solution. I just measured the SG and it shows 1.046-1.048. Unfortunately, that does not correspond to a 35% solution. I have reached out to Bli...

Sadly, my Blichmann chiller went out while we were on vacation. I think it is the PTC relay/overload protector, but not sure until I can replace it. I ordered a new one and transferred the old glycol over. It has never been changed out since I got it a few years ago and I have only added a little wa...

We just replaced our fridge out back with a larger appliance that is both freezer or refrigerator. They are more common now. The 21 cubic food would make a nice ferm chamber. https://www.bestbuy.com/site/insignia-13-8-cu-ft-garage-ready-convertible-upright-freezer-white/6336451.p?skuId=6336451&s...

How did it go? I go commando too and drop them in through the top port. I will attach CO2 to the blow off tube with it running about 3PSI while I add the hops. Then let it purge for a few more seconds. You could do something similar with any ferm vessel.

As you know, the sour in sourdough is from lacto production, not the yeast. You said you used Berliner Weisse yeast. There is usually a longer process to creating a starter than just a few days if you do not have a sample from an existing established starter. I figured the lacto in the yeast blend y...

What type is LD Carlson? That’s what I use.

Is there more information on conversion? Martin references a chart but I don’t find it. I’d be interested in doing this. Seems like a good education article for the newsletter ;) Jimmy, to your point about converting yourself, how do you know your CaCl hasn’t already been diluted by atmospheric humi...

Interested in your results. I bought a San Francisco starter off Amazon a while ago and have made several loaves and keep it fed. Have found the trick to developing the lacto is to let it cold ferment for 24-72 hours. Even then, I don’t get enough of it.

Is this then a unique issue with your coiling cool configuration and placement? Would this happen in a jacketed fermenter or inside a chamber? CO2 seems to work to mix things up. I’ve used a pump to recirculate hops in the fermenter.

Probe easily going out of calibration I believe is a sign of failure. I have replaced my M102 probe once already.

Since I can’t see it in stainless, not sure. I wonder a) what the commercial brewers experience, and b) if when fermentation really kicks off, does it rectify itself through natural movement in the fermentation process?

Update: Fermentation complete and pH has dropped another few points to from 3.13 to 2.95. Tart, but very refreshing. Raspberry puree will be added in the next couple of days, so I'm not worried about it being too low. I quite like a bit more tartness anyway. Will add pH testing into my brewing routi...

Terry Olinger wrote: ↑Tue Mar 28, 2023 9:02 pm On 2nd or 3rd steps, is the volume the total volume or additional volume for the step up?

I've always considered it additional volume, but that is a great question.

Jimmy Orkin wrote: ↑Tue Mar 28, 2023 7:46 pm Beersmith uses the White/Zainasheff model. You can change your responses.

Done!

Would be interesting to see the results of pre and post boil pH on the Big Rig Witbier. I'm going to start looking at pH post boil as well as fermentation. I had a conversation with one of the guys at Manhattan Project about their hazy IPA Half-Life...one of Jimmy's favorite styles :) Anyway, as I r...

I do it all the time. Unless it is black, I consider some portion of it still viable. Just factor in grow up time. Have had some that take a couple days, but have never not had activity eventually. Then it's just a matter of growing it up. Do you have any estimate of your starting cell count? I have...

Oh, I see White now. Duh...sorry. Could tag that as Beersmith if that is indeed what Brad uses.

Cool poll. I put down "Other" because I primarily use Beersmith, but also Brewers Friend(Braukaiser). I believe Beersmith is Chris White, but not sure. Might consider that as an option as well as multi-select, if that is possible.

Not sure if this is a fluke or to be expected. I've done a few Berliner Weisses over the years and just transferred my latest iteration to the fermenter where it will get a dose of raspberry puree for a secondary fermentation. I use straight Lacto Plantarum from capsules for kettle souring, and inoc...