Messages

346

Equipment and Software / Swamp coolers

« on: June 29, 2011, 12:42:31 PM »

I see that there are two designs for swamp coolers:

1. A true swamp cooler generally has a carboy sitting in a shallow pool of water with a a t-shirt covering the carboy and wicking water from the pool of water.  A fan blows on the t-shirt causing water to evaporate thereby cooling the carboy.

2. A carboy sits in a container full of cold water. Generally, the level of water matches the level of beer. Generally, ice packs are thrown into the water once or twice a day.

What are the pros and cons of both designs?  I'm interested in throwing something together so I can brew over the July 4 weekend.

Add: I'm doing a wit that I want to ferment at 70-75 with T-58.  Ambient temp in my basement should not exceed 75.

347

Equipment and Software / Re: Natural gas burners

« on: June 29, 2011, 10:17:52 AM »

The propane hose has a pressure drop thingy so that the pressure drops from the high pressure in the tank to a usable low pressure.  You don't need that with natural gas as it is already low pressure.

I think you are better off starting from scratch.  Achieving the proper mix of air to gas depends on the size of the line going into the venturi and the the size of the air inlets in the venturi.  My hunch is the adjustability of the size of the air inlets will work with natural gas, but not well; ideally you would want to increase the size of the line rather than decreasing the size of the air inlets.

Drilling larger holes in the burner may increase the overall heat output but won't effect the proper mix.

348

All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss

« on: May 26, 2011, 08:42:29 PM »

I have a related question - how do I calculate the IBUs for the hop addition with no boil?

If you do a decoction as in decocting to get to mash out, you can add the hops to the part decocted and calculate the IBUs.

That makes sense. Do i work out total IBUs based on the volume of what I extract in the decocted and boiled portion, or for the total volume (i.e. do I calculate for more IBUs from the decoction on the basis of dilution later?)

The volume in the IBU calculation should be the boiled portion at least that's what I would do.

349

All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss

« on: May 26, 2011, 06:27:40 AM »

For those doing single infusions are you using pale ale malts or well-modified pilsener malts?

350

All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss

« on: May 25, 2011, 07:14:32 PM »

I have a related question - how do I calculate the IBUs for the hop addition with no boil?

If you do a decoction as in decocting to get to mash out, you can add the hops to the part decocted and calculate the IBUs.

351

All Grain Brewing / Re: Spent grain

« on: May 24, 2011, 10:17:20 AM »

Mulch.  It really is a good weedblock at least initially because it the grains cement together.

352

Equipment and Software / Re: Design for Immersion Wort Chiller

« on: May 12, 2011, 10:26:07 AM »

Two separate coils in parallel are much superior to two coils in series  or to a single coil as you can run a faster flowrate of cooling water.  To maximize natural convection which speeds up chilling and reduces need for mixing do the following: 1. Have water come in at top of coil is better. 2.  The coils should stick out above the top of the wort.  3.  Have more coils at the top than in the bottom.  4. The coils should occupy as much of the kettle as possible (2 overlapping coils that occupy nearly the diameter of the kettle works well).  The above recommendations may not be best for whirlpooling.

353

All Grain Brewing / Re: Mash schedule for no boil Berliner Weiss

« on: May 11, 2011, 06:11:53 PM »

I give it a day head start and then pitch the yeast.   

Do you make a starter for the yeast too or are you just letting pack swell. Thanks for your help.

354

Other Fermentables / Re: 'Best' method for adding herbs/spices to mead

« on: April 27, 2011, 01:21:32 PM »

You can add the herbs directly especially if you are adding preservatives anyway.  There are certain pros and cons to the various methods.  With a tisane, it is easier to achieve a desired flavor level by adding some of the tisane, tasting the result and repeating until desired flavor level is achieved.  Directly pitching in the mead often allows you to extract flavors (good or bad) that cannot be extracted by the tisane.  It may take some time for the flavor to develop if you pitch the herbs directly in the mead.  Give it a week before tasting and adding more herbs.

Campden tablets can be "stripped out" if you aerate the mead.

355

Equipment and Software / Re: Any calculators for immersion chillers?

« on: April 20, 2011, 10:05:40 AM »

There are too many uncontrolled variables and too many poor designs for a useful calculator.  Initially as you are cooling you can expect there to be natural convection.  Eventually natural convection will cease to be effective and you will get hot and cold spots which will require you to stir the kettle.  It is pretty complicated to model this system in a useful generic way.  I've been happy with two 20 foot coils of 3/8" copper in parallel occupying most of the kettle connected to a 1/2" manifold for cooling 10-12 gallons of wort.  I do get a thin warm layer on top with a cold bottom that requires some stirring at the end (sometimes I use an aeration stone for this purpose getting two birds with one stone).

356

All Grain Brewing / Mash schedule for no boil Berliner Weiss

« on: April 07, 2011, 07:50:18 AM »

I gather that Berliner Weisses are commercially or traditionally made by decoction and without boiling.  What rests would be done or are necessary?  I'm thinking of doing a single decoction for ease.  Also I'm specifically concerned about saccharification.  Don't I risk pasteurizing and killing off the lactobacilli by doing a saccharification rest?

357

Equipment and Software / Re: Hop String for hop growing. Any alternatives?

« on: April 07, 2011, 07:33:19 AM »

I use gardening wire. My experience with Cascades is that they grow just fine.  At harvest I loosen the bottom and the bines slide off.  Possibly more cutting is necessary than with jute, dunno.  It may not be any cheaper, but I'm going to reuse the wire this year.

358

The Pub / Re: Goose Island and Anheuser-Busch

« on: March 28, 2011, 11:29:43 AM »

Maybe they'll start bottling and distributing the oatmeal stout again (fingers crossed).

Due to the success of 312, GI decided to drop the brown ale and the oatmeal stout.  Maybe they'll add it back after expanding production capacity.

359

Extract/Partial Mash Brewing / Re: American Wheat with Orange

« on: March 28, 2011, 11:24:55 AM »

The zest of 4 oranges sounds way too strong.  The zest of two is plenty.

360

General Homebrew Discussion / Re: Does Barrel Aging Increase ABV?

« on: February 23, 2011, 11:32:53 AM »

What happens to vodka left in an open container?  I haven't tried that.  How long is it supposed to take to evaporate?  I can leave some open and then measure it, it will give us some information.

Years ago, I had some home made slivovic in a bottle.  When I first got it it was really rough.  I poured it into a bottle cap and lit it.  The stuff stayed lit until there was no more.  Years later I lit it in a bottle cap and it would stay lit for only a few seconds.  The slivovic was much smoother.  I conclude that alcohol evaporated faster and the ABV went down (my daughter wasn't born yet so I'm pretty sure nobody was secretly doing shots and backfilling the bottle with water).  So this idea that water moves more easily through the wood has merit.

In Europe, where wine is aged underground under humid conditions, alcohol content goes down with aging.  In the US, where wine is aged in dry, refrigerated conditions, alcohol goes up with aging.