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Messages - narcout

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1
The Pub / Re: What's the Weather Like Where You Are?
« on: February 18, 2018, 09:55:10 PM »
Fresh powder...



2
The Pub / Re: Giving Back a Rescue Dog
« on: February 14, 2018, 10:13:30 PM »
my sincere condolences  :'(

Thanks, to you and everyone else.

I don't know if you've been through the adoption process before, but it was considerably more difficult and time consuming than I would have thought (though I've only been through it the one time). 

There seemed to be a (not friendly) rivalry between some of the agencies/shelters which made it hard to know who to trust, people would not return multiple phone calls, the more "desirable" dogs were gone very quickly, etc.  It took us a while to find a good match.

Anyway, I hope it works out for you.

3
The common thread is yeast growth is linearly related to higher alcohol production and inversely related to ester synthesis. Since Oxygen promotes yeast growth, prolonged, excessive, or even moderate oxygenation reduces esters.

I thought it was a balancing act whereby more yeast growth = less CoA available for ester production but more higher alcohols available for ester production (and vice versa for less yeast growth). 

But maybe CoA availability is always/usually the limiting factor?

4
Yeast create biomass with the access to oxygen, aerobic fermentation. Anaerobic fermentation produces alcohol and co2.

My understanding is that yeast do not respire in wort, regardless of the presence of oxygen, due to the Crabtree effect. 

I did win the gold medal in weissbier at NHC this year (final round) with a hefe

Nice!  Congratulations.

5
Equipment and Software / Re: SS brew bucket pressure transfer parts
« on: February 12, 2018, 06:04:14 PM »
What parts were used in the bung?  that's the best I've seen so far.

Thanks!

There are links in the thread below, but I'm not sure they are all still valid.

https://www.homebrewersassociation.org/forum/index.php?topic=20241.0

There are 3 pieces besides the stopper: a 1/4" barb to flare, a keg post adapter (screws onto the flare), and a type B gas post.  The hole on a drilled #2 stopper is too big for the 1/4" barb, so I bought a solid stopper and drilled it myself.

You could also try something like this: https://www.ebay.com/itm/Ball-Lock-Post-LIQUID-Poppet-Valve-Cornelius-Beer-Keg-Homebrew/252600608584?hash=item3ad02b6748:g:KRoAAOSwR8haaTun

But see Reply #21 in this thread: https://www.homebrewersassociation.org/forum/index.php?topic=29237.15

6
The Pub / Re: Giving Back a Rescue Dog
« on: February 10, 2018, 11:31:01 PM »
Well, about an hour and 45 minutes after I posted the edit to my response above, our pup went into cardiac arrest and passed away.  She was totally fine at 9:50 when I left the house for a haircut and in serious trouble when I arrived home 40 minutes later.  The vet said she likely had cancer in her heart that was never detected (and would have been untreatable even if it had).

This is a picture I took of her yesterday evening, not knowing it would be the last.



She was a real sweetheart, and we'll miss her very much.

7
Equipment and Software / Re: SS brew bucket pressure transfer parts
« on: February 10, 2018, 11:05:36 PM »
Here's what I did:




8
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 06:04:36 PM »
I was up in Sonoma recently and went to two different highly regarded breweries that make the neipa style.   

Which ones?  I'm heading up there in a few months and wouldn't mind giving them a taste.

9
The Pub / Re: Giving Back a Rescue Dog
« on: February 08, 2018, 11:58:37 PM »
Man, that's a bummer.

My wife and I still laugh about how the dog we adopted in 2007 was billed as having no prey drive. 

Edit: To clarify, we kept the dog, but dog/cat relations have not been good.

10
Beer Recipes / Re: Head retention issue
« on: February 07, 2018, 07:03:28 PM »
FWIW I poured a bottle of Sierra Nevada Pale Ale yesterday and there was zero head.

I've noticed quite a bit, both with SNPA and commercial beer in general, that if poured gently and at an angle there will sometimes be very little foam. 

11
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 07:27:36 PM »
Centrifuges are awesome BTW. My pilsners and Kolsches are crystal clear.

When do you employ the centrifuge?  Can it hold a whole batch?

12
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 05:36:48 PM »
It's always possible I'm misunderstanding Kunze (and I've only skimmed the portion of Chapter 4 that discusses filtration), but he does say that filtering is done after maturation.  And my understanding is that natural carbonation is achieved during the maturation phase.

13
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 04:55:18 PM »
Time to let beer settle? Read Kunze.  German brewers (and he considers this ideal practice)  ferment eight days, lager seven to ten, and filter and carbonate.

I think they filter after maturation/carbonation.

14
If I mash with 3.5 gal at 152*F, then mash out with ~2 gal at near boiling to bring the grain bed to 170*F, then batch sparge with 2.5 gal, how is this handled in the ‘usual suspect’ water calculators?

There is a cell in Bru'n Water that allows you to add all minerals to the mash.  It is cell M24 on the water adjustment tab.

Wouldn’t pH change from one step to the other? I don’t see these options in these calculators. ...and what about step mashes with infusion additions?

I like to add all my minerals to the mash and none to the infusion addition (currently, I don't sparge but do use an infusion of boiling water to raise temp from 148/149° to 162/163°).  This way, you don't need to use as much acid malt (or whatever you are using to acidify) in the mash.

My experience in using distilled water with no mineral additions for the second infusion is that it will cause the pH to rise slightly.  Below are some examples from my last few batches, using 2.5 gallons of boiling distilled water for the second infusion.

Tripel: 5.31 to 5.41
Dubbel: 5.35 to 5.42
Saison: 5.36 to 5.43
APA: 5.3 to 5.34
Belgian Pale: 5.11 to 5.21 (first batch with acid malt; it was stronger than I expected)
British Bitter: 5.27 to 5.37
Saison: 5.22 to 5.33
Belgian Single: 5.31 to 5.4

That can be good if you want to mash at a lower pH and then bring it up a bit before the boil.  Otherwise, you can acidify your infusion and sparge water so that the pH stays constant.

I don't know if any of the popular calculators will help with calculating the pH adjustment at each step, though Big Monk's recently released low-oxygen spreadsheet might.  It just came out, and I haven't had time to play around with it yet. 

15
Kegging and Bottling / Re: Cleaning OLD Kegs
« on: February 03, 2018, 12:29:36 AM »
Narcout, is this stuff really different from PBW?  A quick look at the msds looks very similar, just National Chemicals version (both 30% sodium metasilicate.)  If it's really better performing, I might try it. I'm just about ready to resupply on PBW.

They're probably pretty similar, but the nice thing about the alkaline wash is that it also works well in cold water. 

To be fair, I never tried using PBW in cold water since the label indicates it should be used at temperatures between 100° and 160°.

Either way it's a great cleaner.  I doubt you will be disappointed.  That said, I do not like the Craft Meister cleaning tablets and wouldn't buy them again (in my experience, they do not dissolve very well).

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