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Messages - narcout

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All Grain Brewing / Re: Thin vs. Thick Mash
« on: April 14, 2019, 07:23:04 PM »
Another consideration is that thicker mashes can help to slow the thermal inactivation of enzymes and may therefore increase attenuation.

That said, I have switched to no-sparge brewing and have not seen any decrease in attenuation due to the thinner mashes. 

It may be scientifically accurate but of little or no practical consequence (at least in homebrewing).

Ingredients / Re: Acidulated Malt
« on: April 14, 2019, 06:42:38 PM »
Bru'n Water, at least the current  version, estimates a pH way lower than actual, and calculates a much smaller than actually needed amount of acid to shift pH a given amount (like when I try to use it to estimate my kettle addition -- I've gone back to doing that by hand, which gives me the exact right amount,  but it seems Brewer's Friend does something similar as I can just about use it to do the job.)

That's interesting, I find that it estimates a pH that is usually slightly higher than actual (measured at the 20 minute mark) and that it overestimates the amount of acid malt needed (but you can adjust the acid malt strength setting to correct for that).

Let me turn this around to see of we can get some ideas...what would you like the AHA to be doing in regard to homebrewing that it isn't doing?  Is there something missing?  If so, let us know and we'll try to find a solution.  If you simply object to the coverage of commercial brewing, you can do what I do....ignore it.

I’d like the AHA to be the go-to source of accurate, up-to-date information for homebrewing. It seems that articles are reprinted for years/decades without update to the latest information.  Examples including the information on kegging, yeast rinsing, and the Scottish Ales come to mind.

Sent from my iPad using Tapatalk

Would you care to write some?  I can put you in contact.

That's something I might be interested in.  Is the AHA in need of people to write articles?

Seems to me it would be great to have a little drum or some sort of stirring element (something that wont tangle the bag) in the kettle, running off a small motor.  Nothing fast, just a slow turning action, to make sure the temps I read are an average, and not spot checks. 

Anyone make something like that or know of something available commercially?

There are at least two brewers on the lowoxygen forum that use something like what you are describing.

Below is a picture of one of them.   I've tried, but I cannot find the second picture.  It was a device similar to the below, but the agitator looked more like a big drill auger.

I hope Tomabrew doesn't mind my posting this here.  If you join the lowoxygen forum, you could reach out to him directly for more info.

All Grain Brewing / Re: other methods of taking gravity readings
« on: April 12, 2019, 05:30:51 PM »
Another thing is that for good accuracy, it needs to be calibrated, and re-calibrated, and re-re-calibrated, prior to every use, IF you want it to be very accurate within 0.001-0.002. 

Maybe I've just gotten lucky, but I've never had to calibrate or re-calibrate my Tilt. 

It consistently reads .002 lower than my hydrometer.  Maybe I could correct that with calibration, but I don't really see the need.

Undermodified malt cannot be bought.  Not available anyplace.  I've looked (at least a few years ago I did).

Mecca Grade sells a malt they bill as being wind dried and undermodified.   I don't know if the specs bear that out, but you can check them out for yourself here:

General Homebrew Discussion / Re: Copper in pbw turns dark?
« on: April 07, 2019, 07:38:25 PM »
Soaking copper in an alkaline solution will oxidize it. 

As Robert suggested, you should be able to remove the copper oxide with an acidic cleaner, but don't overdo it.

All Grain Brewing / Re: Looking for automated brewery
« on: April 03, 2019, 07:54:11 PM »
I guess in a way the Z is close becasue you can ferment in the keg you brew in.  But you still need to control fermentation temp and do something about packaging/serving.

Pico Z for wort production into a Vessi for fermentation/carbonation/serving?

All Grain Brewing / Re: Looking for automated brewery
« on: April 03, 2019, 07:26:34 PM »
Well, the website didn't go up on April 1st.   I think its serious, just ill-conceived.

Scooping 12 lbs. of spent grain out of a mesh bag with a ladle (sorry, grain extractor) seems ill conceived?

Anyway, what do you think about PBS-1101? Fareo Inc makes it.

Seriously though, I think you would be extremely disappointed if you purchased it.  If you are looking for something automated, there are better options out there (though I don't know of any off the shelf product that is fully automated from grain to glass).

All Grain Brewing / Re: Looking for automated brewery
« on: April 03, 2019, 07:10:47 PM »
Just looked at that Fareo unit on their website.

Me too.  I honestly can't tell if this is a joke or not.

Temp control setup from SS Brewtech, but in a plastic bucket.

That's pretty slick.  Cool idea

I use a chest freezer with a length of fermwrap secured to the side with adhesive hook and loop fasteners, both of which are plugged into a dual stage Auber controller.

If I set both differentials to 0.3° and set the hot and cold set points 0.3° from each other, the beer temperature will hold within a 1.5° range.

When fermenting in the SS Brew Bucket, I'll use the thermowell, but when I ferment in my 10 gallon corny, I just tape the probe to the side of the keg with a bit of insulation.  They both seem to work pretty much the same (and I also monitor with thermometer adhesives and the temp probe on my Tilt).

Yeast and Fermentation / Re: Rinsing Pro vs Con
« on: March 29, 2019, 05:11:21 PM »
If you haven't seen it, check out the thread "Just say 'no' to yeast rinsing" by S. Cerevisiae:

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 22, 2019, 08:28:16 PM »
I'm going to take another shot at an Australian Sparking Ale tonight.

It's pretty much the same recipe I used last time, but I have a new mash system now so I can do a slightly more elaborate step mash (and also with the continuous recirc).

96% Fawcett Maris Otter
4% Weyermann Carahell

Pride of Ringwood at 60, 10 and 5

Wyeast 1275

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