Messages

1756

All Grain Brewing / Re: Length of decoction boil for bock

« on: November 07, 2009, 08:09:52 PM »

I never go longer than 45 min. Not because I have data that it stops making a difference, but because any longer seems too long.

Kai

1757

The Pub / Look what I get when I browse the new site on my iPod

« on: November 06, 2009, 01:01:35 PM »

The forum limits images to 200x300, here is full resolution pic: link

Kai

1758

Extract/Partial Mash Brewing / Re: Extract and DMS

« on: November 06, 2009, 11:46:35 AM »

Does someone know why that is? I.e. is the amount of late addition extract too little or is the amount of DMS precursor in malt very low to begin with?

I don’t say that it shouldn’t work. I’m just curious is anyone has some additional insight.

Kai

1759

All Grain Brewing / Re: New to all-grain brewing

« on: November 05, 2009, 01:44:43 PM »

Try blankets and/or sleeping bags first. I assume that this is what you have at home and that you would have to buy styrofoam. I cover my mash kettle with blankets for the rests. I also suggest going with a thinner (1.5-2.0 qt/lb) mash since that will increase the amount of water in the mash and with it its ability to hold the temperature. Aside from that, thin mashes are also easier to work with.

Kai

1760

Equipment and Software / Re: How do you brew?

« on: November 05, 2009, 08:04:32 AM »

As it is with many brewers, my brewing has evolved over the years. I actually moved back inside.

These days I mash in my 30qt turkey fryer pot on an electric stove. By doing so I can easily run step mashes (Hochkurz, i.e. 63 C –> 70 C –> 76 C, is my favorite) and don’t have to worry about getting the strike water temp just right. I have been able to do back-to-back batches with only 1% wort fermentability difference. I only have to stir during heating and rest the mash wrapped in blankets during the rests. I then use my old MLT as just LT and batch sparge.

Boiling is done in the same 30qt pot on the deck.

Brewing inside allows me to brew at night (I can easily start at 7 and pitch by midnight which includes a pretty long whirlpool rest in ice water) and watch the kids.

Kai

1761

General Homebrew Discussion / Re: what links to use for "my post" and "new posts"

« on: November 05, 2009, 07:27:44 AM »

Up at the top, under your name, do the Unread and Replies links get you close?

That's it. I know they were hiding somewhere with a diffrent name.
Thanks, Drew.

But I think an “Admin” forum would still be useful. Otherwise this forum would be the closest fit for maintenance and usage related issues.

Kai


Kai

1762

Yeast and Fermentation / Re: Yeast and Zip Lock baggies

« on: November 04, 2009, 04:23:09 PM »

Any issues with the baggies blowing up from residual fermentation?

Kai

1763

The Pub / Re: Howdy everybody!

« on: November 04, 2009, 04:18:20 PM »

Yes, congrats Ryan.

Kai

1764

General Homebrew Discussion / Re: what links to use for "my post" and "new posts"

« on: November 04, 2009, 11:57:08 AM »

Gary,

I noticed the list of my posts but find it a bit awkward to use since it actually shows the complete posts when all I’m interested in is a list of threads that I posted in with the indication if that thread has received a new post. I use this to follow up on threads that I posted in. When I don’t have much time, looking at this list may is oftentimes all I do.

Thanks,
Kai

1765

General Homebrew Discussion / what links to use for "my post" and "new posts"

« on: November 04, 2009, 07:30:12 AM »

Hi Guys,

There are two links/urls that I’m trying to find on this forum:

- “my posts”, which lists all the threads that I posted in and
- “new posts”, which lists all the new posts since I last checked for new posts.

I found them very useful in other forums and miss them here. I found a link for “my posts” under my profile, but the formatting was such that it was difficult for me to tell if there have been new posts in a given thread.

I think we also need an admin forum, where we can post questions like this.

Kai

1766

Extract/Partial Mash Brewing / Re: Extract and DMS

« on: November 03, 2009, 08:48:27 PM »

What I would be concerned with is the extend to which DMS-P or SMM is converted to DMS during the extract production. Once DMS is formed, it is quickly evaporated especially since extract production evaporates all or most of the water. The remaining DMS-P concentration is a function of initial concentration (determined by the malt that was used), temperature and time and while I'm not an extract manufacturer, if I were one my first goal would be to minimize the energy used to make the extract. Essentially this means that I would minimize the boiling that is necessary.

As a result I would expect that there is a need to boil extract to make sure the amount of DMS precursor in the wort at flame-out is sufficiently low that you won't get excessive DMS formation between then and cooling. The amount of boiling necessary should however be less than what you would need for a comparable AG batch.

So much for the theory. I have little practical experience with using extract.

Kai

1767

The Pub / Re: Howdy everybody!

« on: November 03, 2009, 08:19:47 PM »

It's always fun to be only 26 posts behind Denny

I'm glad to see familiar names. Is this going to be a mass exodus from the NB forum?

Kai