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Messages - colinhayes

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1
Ingredients / Re: Chestnuts
« on: January 21, 2013, 07:58:47 PM »
thanks for the info!

Is chestnut flour just raw chestnuts ground up?  I would assume so if it requires gelatinization... I would think that roasting would gelatinize the sugars.  Any ideas about what percentage of his mash is chestnut flour?

2
Ingredients / Chestnuts
« on: January 15, 2013, 11:18:46 AM »
I'm interested in pretending that I'm Italian and doing a chestnut beer, but good, solid information on how they brew the beers is scarce. 

Does anyone have some good sources on how these beers are brewed in Corsica?  As far as I can tell, there's a mix of how it's done, but possibly roasting, grinding them into a flour, and adding to the mash may be the best way.

So far I have these links:
http://lagerheads.blogspot.com/2006/11/chestnuts-in-beer.html
http://www.desjardinbrewing.com/2010/04/corsican-chestnut-mild.html

3
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 02, 2012, 10:47:45 AM »
Thanks for the advice, the filter itself says it has a max flow of 1 gpm so I should be good (no chloramines in Chicago water, just chlorine gas).

4
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 02, 2012, 08:25:32 AM »
already on it.  Getting a 10" x 2.5" filter and hooking it up to my cold water supply on my kitchen faucet.

5
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 01, 2012, 01:00:12 PM »
You know, the feedback I got on the Dunkelweizen from a competition did mention astringency...

I didn't pick up on it, but I strongly picked up on the bad phenolic flavor while that beer was fermenting, and even at bottling. After carbonation, I couldn't taste it anymore

I'm still stuck between a chlorine issue (Chicago water does have a lot of it, especially in the summer when bio activity in the lake is high) and an infection.  If it is chlorine, it's just strange that two beers made back to back would be so different in terms on phenols.  It doesn't seem that the decoction would be that much more susceptible.

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All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: September 30, 2012, 06:49:05 PM »
No chlorine removal at all, but it has never been an issue in the past, and was not an issue in the beer made the day before.

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All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: September 30, 2012, 01:54:08 PM »
What kind of infection would result in that flavor, though?

Also, is this something that may go away with time?  The previous two beers I had made were wheat beers (dunkel, wit) and they were rather plasticy-phenolic during fermentation, but that cleaned up eventually and completely went away.  This "oktoberfest" had been in the bottle for three weeks when I tried it.

Care to expand a few sentences on phenol extraction during decoction?

8
All Grain Brewing / Phenols/Chlorophenols from decoction?
« on: September 30, 2012, 01:33:54 PM »
Has anyone had any experience with getting a strong phenol presence in a beer after decocting? I recently brewed two beers one day apart, and one came out amazing while the other came out really terribly plasticy and medicinal to the point of being undrinkable.

Recipe:
10 lb floor malted bohemian pilsner malt
3 lb munich malt
1 lb vienna malt

Mash in at 98°F, pull decoction, rest at 155°F for 15 min, boil 15 min, recombine to hit 122°F. Repeat to hit 155°F, and then 170°F.

Fly sparge with 2.5 gal.

Begin 90 min boil
2 oz Hallertauer Mittelfrüh @ 60 min
0.5 oz Hallertauer Mittelfrüh @ 20 min

Chill to 60°F, put in 50°F swamp cooler, pitch wy1007 (1.6L starter, stir plate - 300 billion cells - 150% recommended cell count pitch). Ferment at 55°F for 3 weeks.

OG 1.056 FG 1.008
carbed to 2.5 vols

I'm at a complete loss as to why this one came out disgusting and the other one came out incredible. 1007 done that low should be clean as hell. The only thing that I can think of is that the decoctions made the chlorine gas that Chicago uses in their water react with the grain... but it seems like the chlorine gas would just boil off and not do anything. Everything is sanitized with fresh starsan, and no bleach ever comes close to any of my equipment.

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All Grain Brewing / Re: Brewing with Unmalted Wheat
« on: June 22, 2012, 07:34:28 AM »
Well, I can at least say that my adjunct mash got real goopy during the rest at 150°F.  This was with soft white wheat from Whole Foods semi-ground, fyi.

I think Allagash's temp could also have do with getting good mouthfeel on the beer... Mosher's book calls for a 154° saccarification for exactly this reason.

10
All Grain Brewing / Re: Brewing with Unmalted Wheat
« on: June 21, 2012, 10:03:08 PM »
I can't speak to trying different ways, but I went the full adjunct mash route when doing my wit two weeks ago with 50% raw soft white wheat berries from a grocery.  I had no issues with sparging, but didn't get great efficiency (65%), probably due to the crap grind I got.  Apparently corona mills are much better at grinding the stuff.  I'm happy with the beer so far.  Pre-fermentation flavor was great, mouthfeel was awesome, color is spot-on, and it's really holding that lovely wheat haze.

Your wheat will gelatinize at mash temps, so the single infusion is possible, but I'd at least go through a protein rest if you're looking at >30% raw wheat.

11
that's kind of what I was thinking.

If we can heat all the water we need before, then I won't have to add cold tap water to the kettle and wait another half hour for everything to heat up, which was a major annoyance.

12
Extract/Partial Mash Brewing / Partial mash/sparge size with full boil
« on: August 02, 2011, 08:48:47 AM »
Hi all,

So I'm changing up my brewing method to take advantage of the 3 gal MLT my friend has that I'm brewing with tomorrow.  I normally do BIAB in my 10 gal kettle, but we'll just be using that to boil this time.

So we'll be mashing 5 lb of grain at 1.5 qt/lb which gives us 1.875 gal of water in the mash.  Now before I've done ghetto sparge by placing the grain bags in a colander and pouring water over them, but we'll be doing a batch sparge with the cooler.  Beersmith says I'll need to collect 6.4 gallons of sparge to have enough preboil volume to hit my final target volume (90 min boil with 1 gallon total loss to kettle and fermenter means 7.75 gallons pre-boil).  Now, common sense says that 6.4 gal is WAY too much and that the pH will rise too much and we'll extract bad stuff.

My instinct is to just mash it, drain it, and sparge with ~1.5x the mash volume, or 2.8125 gallons (split into two sparges), and then top off with water in the kettle, which is what I've always done before since my capacity to heat sparge water was really limited.  Is my instinct right?  Could I get away with sparging more?  If I sparge more, should I adjust the pH of the sparge water?  I know sparging should stop when the runoff drops below 1.010, can I just sparge until this happens?  With his other kettle, we should be able to heat as much sparge water as needed, so no worries there.

Oy, what should I do?

Cheers,
Colin

13
That being said, I do know a few places on the above list that some how manage to apply the discount to the entire order.
yup, goose does 20% on the entire order (not sure how they get around that), which makes up the $38 REAL quick.  haymarket did 20% on food when I went there.

14
People in Chicago have no excuse.  The discount at brew & grow and the Goose brewpub pay for the membership REAL quick.

15
So I'm a Physicist rather than a Chemist and don't know these things, but pH is the concentration of hydrogen ions in solution, and shouldn't that stay the same as temp increases?  Or does it respond inhomogeneously to temperature increase and effectively affect the concentration when heated?

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