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Messages - Robert

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1
General Homebrew Discussion / Re: Lagering airlock?
« on: Today at 12:02:01 AM »
Love Speidel!  Yeah, I'd close it up, and if you're worried it's going to carbonate (or more than you want at least) loosen the threads on the cap and bleed it off once in a while. But it sounds like you're fermented out.  I ferment in a Speidel and rack to a corny to lager, and if activity has died off like that, I bet you won't ferment out more than 1 gravity point more (if any at all.)

2
General Homebrew Discussion / Re: Lagering airlock?
« on: April 21, 2018, 11:42:52 PM »
What is your lagering vessel, and how close to FG are you?  You really want to avoid oxygen ingress during lagering,  so a foam stopper should be avoided.  If your vessel can take a little potential pressure, why not keep it closed?

3
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 09:33:06 PM »
Don't worry.  Joe Q. Public LOVES beer that's way too effing salty and tastes like seawater.  58,000 people can't be wrong...... Or can they!?


The dog in the pic on the left looks nervous.  Like he's worried you might make him taste it.

4
Commercial Beer Reviews / Re: Sierra Nevada Summerfest 2018
« on: April 21, 2018, 09:06:19 PM »
Haven't tried this year's yet, but Summerfest has sure changed over the years.  Didn't used to like it at all, last year really did. The recipe description on their site this year looks pretty much like last year.  Look forward to trying it.

5

Brewtan B is a different story.   It doesn't directly affect pH I have found, but I discovered that it does chelate calcium, which I find somewhat negates its purported benefits in aiding protein coagulation and clarification.  Elsewhere Martin has suggested that the reduction in Ca is in the 20ppm range.

20ppm reduction in Ca when using Brewtan B huh?  Interesting. I was unaware of that. I wonder where Martin obtained that from?
All I can do is refer you to the thread where it came up; as he explains it it makes sense, but a precise number isn't there:

https://www.homebrewersassociation.org/forum/index.php?topic=31388.0

6
Ingredients / Re: Boiling point of hop oils
« on: April 21, 2018, 07:36:55 PM »
No, just recall everything I've read refers to the flavors and aromas being contributed by oxidation products and stating that myrcene, farnesene, etc themselves are never found in beer.  Been years, guess I'll have to go find everything I can again.  Could well be wrong.

EDIT in fact IIRC isn't linalool (and geraniol) in beer from myrcene oxidation products? Have to go do some looking.

Further EDIT

Some good info in Briggs, et al Brewing Science and Practice ch 8; good textbook in general.  (Link to a link to pdf in Big Monk's sticky on All Grain board)

7
Ingredients / Re: Boiling point of hop oils
« on: April 21, 2018, 05:55:24 PM »
And again, remeber that none of the hydrocarbons in hops survives in wort, let alone beer, only their oxidation products.  Just considering the properties of the oils themselves misses the point.

8
Ingredients / Re: Dried cranberries with added sugar
« on: April 21, 2018, 05:51:10 PM »
I've never seen dried cranberries without oils, and sugar is there because unsweetened they're inedibly bitter.  Why not just get frozen cranberries if they're out of season? You could control the sugar you add (if any,) and boil and chill a sort of cranberry sauce to ensure it's sanitized. Just beware that, as in making your Thanksgiving sauce, pectin comes into play.

9
All Grain Brewing / Re: Experiment tying some threads together
« on: April 21, 2018, 01:21:27 PM »
Brewed again yesterday, this time with the full 100ppm Ca as intended and no BTB or Irish moss.  (Slightly different recipe.)  Clarity of lautered wort excellent, break excellent, even cold break settled somewhat nicely,  so less trub carryover despite no effort in that direction.  Lag time under 12 hours at 10°C and fermenting vigorously.  It is looking more and more like calcium is, as regarded in conventional wisdom (and my longtime practice,) as close as anything to "magic dust" and other additives are not real "improvements."  Still need to see finished beers.

10
 Camden tablets or other metabisulfite will add sulfate and chloride if used to dechlorinate,  but a very small amount.  Palmer and Kaminski say, for instance, if you are eliminating a typical 3ppm residual chlorine,  you need 9.4ppm K-meta, and will result in 3ppm Cl, 8ppm SO4,  1.5ppm ammonium (yeast nutrient) and 4.2ppm total alkalinity. I would ignore all that, its within the target range for Bru'n Water profiles.

Brewtan B is a different story.   It doesn't directly affect pH I have found, but I discovered that it does chelate calcium, which I find somewhat negates its purported benefits in aiding protein coagulation and clarification.  Elsewhere Martin has suggested that the reduction in Ca is in the 20ppm range.

11
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 21, 2018, 01:25:03 AM »
So if bars put out salty snacks so you'll buy more beer, what do they expect you to buy when they put out salty beer?🤔

12
Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 20, 2018, 10:03:11 PM »
Try putting a potato in the keg.
Ok I always heard that helps with soup, but what sugars and bugs are you potentially putting in the keg?

13
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 20, 2018, 09:57:46 PM »
Yep, I think G&G looks to be a survivor.  I was talking to John about the new West Branch Malts in Brunswick, I hope he can carry their malt in the future.  Ohio grown barley even.  And G&G's offshoot Renaissance Artisan Distillers is a great addition.  (Try King's Cut if you like whisky.) I don't know any of the shops in Cleveland anymore, but G&G seemed to be a step ahead of the pack from the time they opened in the old spot in the early '90s.

14
Commercial Beer Reviews / Re: Anchor Liberty Ale
« on: April 20, 2018, 09:17:43 PM »
I haven't seen it around here for years.  As the very first American IPA, it was a real shocker when it first appeared, nobody had tried anything like it.  It almost single-handedly  saved Cascade hops from abandonment.   Quite a legacy.  But it seems not to warrent shelf space as an unfashionable, 40-odd-year-old relic.  I would really like to try it again.  As extreme as it once seemed, it might actually be almost  restrained enough for my tastes (relative to everything else out there) today.
Maybe the first modern Craft IPA. Ballantine IPA was around 40 years before that.
I meant no disrespect to Ballantine, I did mean "AIPA" in the modern sense.  To extend Jim's analogy, if Liberty is Luke, Han and Chewy,  then Ballantine was Flash Gordon and Buck Rogers!

15
Ingredients / Re: Boiling point of hop oils
« on: April 20, 2018, 09:12:26 PM »
And don't you need to take into account the rate at which the hop oils oxidize to soluble form, or otherwise become bound to other substances, reducing their volatility? 

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