31
All Grain Brewing / Re: how much Ca is to much?
« on: June 14, 2013, 02:31:47 am »
You sometimes see 150 ppm listed as an upper limit.
BTW - It is Sulfate, not sulfide.
BTW - It is Sulfate, not sulfide.
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32
Equipment and Software / Re: I'm ready to trash my kettle
« on: June 13, 2013, 06:04:20 pm »
Keep the kettle. You might start reducing first running a. You might start doing decoct ions, or cereal mashes. You might do a big batch and want to split the boil. You could use it as a grant if it has a valve.
Do not ask how many pots and kettles I have in the garage!
Do not ask how many pots and kettles I have in the garage!
33
General Homebrew Discussion / Re: Stir Bar Tip
« on: June 13, 2013, 05:35:44 am »
I always have some magnets around when pitching. A strong rare earth keeper magnet comes with the stir starter.
34
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 04:34:44 pm »Similar to oxidation?yes all early signs of oxidation.
35
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 12, 2013, 10:16:20 am »
I have not been able to get the right fruity aromas in my TTL clone. The last time was a 25% over pitch. Next time will be under pitched if that does the trick.
36
All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 04:50:45 am »
Find the Charles Bamforth interview on the Brewing Network. He says there are many other things to worry about, and good fermentation a will take care of much of it IIRC. I don't know if he ever thought about what you did, though.
These days I am not too paranoid about a little splashing.
Let us know how it turns out.
These days I am not too paranoid about a little splashing.
Let us know how it turns out.
37
Yeast and Fermentation / Re: Basic Yeast Questions
« on: June 11, 2013, 04:53:06 pm »I think pitch rate and fermentor temp can vary type of ester too. Seems like under pitch brings banana and over brings clove, read that somewhereClove is from phenolics, not esters.
38
Ingredients / Re: Post your water report
« on: June 11, 2013, 04:51:09 pm »No dice. Called the borough and they said they don't trade the "secondary" stuff. Only bit I got was we have "very soft water" a 7.5 PH, and 10ppm on calcium.Send it to Ward Labs, specify test W-6.
39
All Grain Brewing / Re: barley crusher gap settings ?
« on: June 11, 2013, 11:29:36 am »
There is a quasi start up in the area (brewpub going to a production facility with a name change but same brewer) that has a mash press and hammer mill. The grain is reduced to a fine powder with the hammer mill. Conversion is said to be very fast due to the high surface area of the starch. The press then extracts all of available liquid. Belgian breweries claim over 100% efficiency with this set up, around 104% IIRC.
That would be a fine crush!
That would be a fine crush!
40
All Grain Brewing / Re: ESB water profile ?
« on: June 11, 2013, 07:17:29 am »
There was a "Can You Brew It" podcast that covered Fullers. Head brewer John Keeling talks about the water treatment they do for a little. Can't remember all he said. On the brewery tour they point out that they use London tap water, and it is Burtonized using Gypsum, and the stack of gypsum bags is seen near the HLT.
You can also look this up. Should be online if you are an AHA member.
"Secrets of Brewing ESB" by John Keeling, Zymurgy September/October 2008 (Volume 31, Issue 5)
You can also look this up. Should be online if you are an AHA member.
"Secrets of Brewing ESB" by John Keeling, Zymurgy September/October 2008 (Volume 31, Issue 5)
41
Ingredients / Re: General hop guidelines
« on: June 10, 2013, 07:24:03 pm »
I have looked at this before. Did not realize there is a pull down menu for style. It is comprehensive!
http://byo.com/resources/hops
Pull down European lagers for noble and other hops used.
http://byo.com/resources/hops
Pull down European lagers for noble and other hops used.
42
Equipment and Software / Re: carboy handle
« on: June 10, 2013, 04:27:36 pm »
Handles are good, milk crates are better for moving them. I have many in milk crates with handles, so they can be pulled out for cleaning.
43
Homebrew Competitions / Re: NHC final round shipping address
« on: June 10, 2013, 07:51:49 am »I surprised when the keg of CAP shipped to San Diego on a truck which was already hot when loaded in MI, was in very good shape.Mine are heading out today too...should be there on Wednesday (not too long in a 100+ F degree UPS truck).
"only" 95 for me. *sigh* wish I could have gotten these out last week while in the 70's.
for next year: Category 29 Hot Transit-Aged Beer
44
Yeast and Fermentation / Re: Roselaere Blend repitch
« on: June 10, 2013, 05:49:01 am »It is the O2 that is a concern. You can find some tables for different materials in Wild Brews. If you don't have that book, info is on page 19 of the talk by Mr. Vinnie Cilurzo.It is presently in a plastic barrel - 10 gallon batch in 14 gallon plastic barrel that has a metal compression band. Should I bulk age it in that? I was thinking of getting it into glass for long term storage - then finish by putting 5 gallons in an oak barrel I acquired...at least for a month or so at the very end.
I would not age in plastic. If you have glass, use it.
is this concern because the plastic may leach unpleasant stuff into the beer? or for o2 permeability concerns? or something else?
I can see some concern over leaching as the beer's pH drops and I have no idea if it's something else, but on the o2 permeabilty side I would think that plastic would be fine. an oak barrel is going to have some significant o2 permeability and that is the traditional fermentation and aging vessel for many mixed ferments. Just curious about your thinking here.
http://www.ahaconference.org/conference/past-presentations/2007-presentations/