Messages

1

Ingredients / Re: Adjuncts and mash pH

« on: April 07, 2011, 12:06:50 pm »

Thanks for the reply.  One of the reasons I was curious is the fact that I have really alkaline water and therefore bad luck with making lighter colored beers, but the few wheat beers that I have made have come out really well without water mods.  I have also made a few lighter beers with large amounts of flaked barley in them with good results. 

I may have just lucked out in those cases and maybe the wheat malt and flaked grains really had nothing to do with it.

2

Ingredients / Re: Adjuncts and mash pH

« on: April 06, 2011, 01:20:31 pm »

So is this just a silly question?  Or does no one know the answer(s)?

3

Ingredients / Adjuncts and mash pH

« on: March 29, 2011, 11:12:35 am »

I know that the type of malted barley (Crystal, 2 row, roast) all have different effects on mash pH, but how do malted wheat, raw wheat, flaked wheat, flaked barley, flaked corn, oats, and other adjuncts effect mash pH?

Should they usually be treated like base malt in pH calcs such as Bru'n Water?

4

Zymurgy / Re: Brewing with vintage malt extracts

« on: May 21, 2010, 12:09:39 pm »

I believe I have read that the boil will kill the spores, but may not denature/dissipate the toxin that the spores produce. 

I have seen "experts" go round and round on the subject so I found it odd that this author was so blasé about it.

5

Ingredients / Re: Post your water report

« on: April 26, 2010, 01:46:03 pm »

Verona, WI

pH                                 7.7

Sodium, Na                    13 ppm
Potassium, K                    1 ppm
Calcium, Ca                   78 ppm
Magnesium, Mg             46 ppm
Total Hardness, CaCO3  387 ppm
Nitrate, NO3-N               4.8 (SAFE) ppm
Sulfate, SO4-S                 6 ppm
Chloride, Cl                    36 ppm
Carbonate, CO3             <1 ppm
Bicarbonate, HCO3       358 ppm
Total Alkalinity, CaCO3  293 ppm
Fluoride, F                   1.31 ppm
Total Iron, Fe             < 0.01 ppm

6

Zymurgy / Brewing with vintage malt extracts

« on: April 26, 2010, 08:38:58 am »

In this recent article, the author briefly mentions the rumor of botulism being a concern with old LME, but he goes into no further detail as to the validity of this rumor. 
Does anyone else find it odd that he does not try to research this a little further?  It seems like a rather important issue if it's even remotely true.

I also found it odd that he devotes a large part of the article to the theory that FAN diminishes in malt extract over time.  But his correspondence with Coopers and Alexander's says that FAN does not diminish over time.
Does anyone else feel he devoted a large portion of the article to a non-issue?

However, I did enjoy the spirit of the article and the recipe.  I have several bulged cans of LME at home that I may some day crack open for my old "Old Bulger"... assuming it's medically safe to do so.