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Messages - Robert

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1
General Homebrew Discussion / Re: New info on sanitizers
« on: July 19, 2018, 08:26:39 PM »
I think we've also learned that the MBAA has a vacancy in the Technical Editor position.  Seriously, at least not to trust everything they promulgate. Which is disappointing,  because who else?

2
Pimp My System / Re: Project keezer
« on: July 19, 2018, 07:37:12 PM »
If you did want to further stabilize it now after the fact, just a short bit of angle aluminum or brass dropped down from each corner of the collar would probably be enough.  Like the drip tray, but bracing it in all directions. (Mine's both glued down with construction adhesive and secured with a drop-down trim strip all the way around.  As soon as I glued it down, I wondered if I might ever regret that....)

3
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 01:30:34 PM »
^^^^
Helles just means "pale."  Stout just means "big."  Taken at face value, as the terms were originally intended, there's nothing controversial about either of those examples.  Style police need to chillax.  With a stout, Helles, hoppy, hazy ale maybe. 8)

I disagree and here's why: Frankenstein.

I had to explain to my son last night the confusion over the name Frankenstein. Frankenstein is the doctor, not the creature. Except that in nearly every culture aware of the story, Frankenstein is the creature. It has taken root to the point where going back to calling him "The creature" just seems at odds with pop culture.

Is it right to invoke Helles meaning "pale"? Yes. Grammatically and technically, yes. Can we go back to a time where a Helles is any pale beer under the sun? Not likely. I think styles guidelines are mostly nonsense. Yet, Helles is a distinct beer in flavor and appearance from a Pils, or an Export, or a Kolsch, or a Festbier. And they are all pale.

The Brulosophy thing was a joke on my part. They can call whatever they want whatever they'd like. I think there are clear differences between beers of different styles that share some commonalities, and in that regard, style guidelines make perfect sense.


Point well taken. Maybe we should just acknowledge that there are different levels of speech, or formality, in using descriptors, as in every aspect of life.  Term of art, or colloquial use.  Yes, in competition it's necessary to group like with like.  But in the real world, for marketers and for consumers, it's more subjective.  (Czechs say it's not Pilsner if it comes from outside the city;  John Q. Public sees no problem including Lite and Stella.)  When I lived in England in the late 80s, drinkers, and I'd swear even brewers, seemed blissfully unaware that the pubs sold anything other than Bitter (anything on hand pump,) Lager, and Guinness.  Michael J and Charlie P had not yet enlightened the world. And oh! the joy of finding such a diversity of individual "Bitters," not imagining any two should be classed together.   What irks me is when the heavenly authority of style guidlines becomes determinative of what a brewer should make, or put on a label, or what (or how) I can order at the bar.  You may never find the beer you really like if your beer is all made to conform to standards, or you only seek and taste within them.  History repeats itself?

4
Beer Recipes / Re: Helles lager recipe suggestions
« on: July 19, 2018, 11:40:12 AM »
^^^^
Helles just means "pale."  Stout just means "big."  Taken at face value, as the terms were originally intended, there's nothing controversial about either of those examples.  Style police need to chillax.  With a stout, Helles, hoppy, hazy ale maybe. 8)

5
All Grain Brewing / Re: efficiency
« on: July 19, 2018, 03:08:27 AM »
This is just one data point, but I found my efficiency dropped when my mill gap slipped a couple years ago.  I thought it was the grain, initially, but checked the gap with feelers and there was the culprit.  I grind around .025 gap and condition the grain, also, as I like the greater intact husk results I get with conditioning.  BIAB with HERMS recirc and Hochkurz step mash as the process for most of my beers (lagers).

Undamaged husks, finer grind, and recirc is where’s it’s at. Clear wort, smooth lautering and great efficiency.
Something I've noticed lately trying a lot of different malts, local and not.  With the same mill gap and the same rpm,  some malts give nearly intact husks (recent examples for me, Simpson's and a local product) and others noticeably more fragmented husks (e.g. Rahr and even Weyermann.)  It would seem some combination of barley variety and processing contribute to the quality of milled malt, and I'd like to see more study on this.  Note that each category in my above examples includes a high protein domestic and a low protein European representative.

6
Pimp My System / Re: Project keezer
« on: July 18, 2018, 11:12:09 PM »
🍻  Looks awesome!

7
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 18, 2018, 10:03:20 PM »
It has no affect on pH. Metabisulfite does however.
But even that, at the levels used (<50ppm,) is within the margin of accuracy of my pH meter.  So I'll call that diddly, too, as a practical matter. 

8
Pimp My System / Re: Project keezer
« on: July 18, 2018, 08:00:54 PM »
waiddaminnit....I use damp rid in my freezer with a half gal. blowoff jar.  Hasn't ever affected the liquid level.
But we live in wet places, Denny.   The air up there might make a difference?  ???

("But it's a dry heat..."  ;) )

9
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 18, 2018, 07:19:41 PM »
^^^^^
Assuming I will use it at the same rate as my NaMeta, if I put any other acid into Bru'n Water at that same rate... It don't do diddly squat to the pH.

10
Yeast and Fermentation / Re: Yeast Cell Count, Diameter, and BioMass
« on: July 18, 2018, 07:13:42 PM »
That 10 mL/gal biomass assumes 100% viability, right?

I go by volume, because that's all I can do.  When I repitch, my SOP is to let the yeast pack down hard in the jar,  rouse it into the liquid for a total volume 2x that of the yeast layer, and pitch 6 oz of that (so 3 oz of the slurry) to 6 gal.  Experience says that's about right.   I suppose that volume of slurry might well contain about 10 mL/gal of viable yeast.

Seems to jibe with the recommendation here.

FWIW I increase the volume by about 1/3 to 1/2 for lager yeast if I'm pitching around 50°F.  Seems to work right.  I would think that lager yeast is just yeast, and if pitched at say 60°F, it would not need an increase, but would grow sufficiently.  Would be nice to hear from the expert.

11
Yeast and Fermentation / Re: Trub resting on top of yeast
« on: July 18, 2018, 02:07:57 AM »
I pitched this yeast 17 hrs ago, gravity started at 1.078 and has dropped to 1.058 already. Fermenting at 50 degrees Fahrenheit for a week then raising to 60 degrees gradually for a week. Then Diacetyl rest at 62 degrees still researching how long to do this rest for though.

Sent from my SM-G950U using Tapatalk

As an experienced lager brewer, rather than going by time, I would recommend you allow the temperature to start rising on its own when the gravity has dropped to 50% of OG, and when it reaches ~60°-65° just keep it there until completely fermented out.  Diacetyl reduction and other flavor maturation will be incorporated in finishing the fermentation as the temperature rises. Then you can cold crash the beer just to clarify it.  However you proceed, good luck and enjoy.

12
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 18, 2018, 01:28:04 AM »
Okay, you've got me.  I've been using meta and BTB,  I'll add the AA.   Is there anything else I need to know first?

13
All Grain Brewing / Re: efficiency
« on: July 18, 2018, 01:05:58 AM »
I think you should put “More experiments are needed.” in your signature.

Heh... It certainly is a common phrase from me.  However at least for the time being, and probably for the rest of the 21st century, I prefer the prevailing point pertaining to general idiocy.  ;)

I believe it's Socratic wisdom:  The point on general idiocy implies the need for more experiments, so you're good! :D

14
All Grain Brewing / Re: efficiency
« on: July 17, 2018, 10:11:03 PM »
This is an interesting read...it seems a fine crush may be working against you...

http://www.craftbrewersconference.com/wp-content/uploads/ImprovingBrewhouseEfficiency-Havig.pdf
But note they're talking about  brewers doing conventional lautering (like them and me.)  There it makes sense.  But the OP is doing BIAB.  In that case, and especially full volume BIAB, you could grind finer because the flow concerns just don't apply.  I'd  think finer would help in that case.  Same should apply to batch sparge if you can adequately filter the wort.  Anyway, good summary of the issue there.

15
Ingredients / Re: whirlpool/dry hops? how much?
« on: July 17, 2018, 08:32:49 PM »
How about containing the hops in a mesh container in a keg and periodically jumping the beer back and forth to another, à la torpedo?   Oxygen pickup at the outset would still be a problem. Maybe just flush that keg with CO2 the best you can.  Anyway it's just an idea you could play with.
I use a sure screen (works better than a mesh bag and allows the hops to be commando rather than constrained).  I used to flip the keg every day to reagitate the hops, but got lazy and haven't done that in some time.  Since I make 10 gallon batches, a test of flipping (which would marginally simulate what keith is doing) one keg and not the other might be interesting to try out.

Yeah that's way simpler.  I guess Keith can't really flip his tanks LOL,  recirc is the only option at that scale.  Maybe this is one of those cases where homebrewers are actually at an advantage.

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