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Messages - dnicholson

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Equipment and Software / Re: Monster mill - Issues
« on: November 27, 2013, 10:30:47 PM »
Not sure on Monster Mill construction - assume a driven and static roller - you guys are sure the edges on rollers are not smoothed not allowing driven roll to pull grain in? Sounds like you mill a lot - large agricultural mills have rollers sent to be recut for the same reason

Equipment and Software / Re: Upflow Sparging
« on: November 25, 2013, 09:34:08 PM »
Thanks Guys - am redoing my sparge tank (a new version of top 1/2 section smaller dia electric hot water tank)- I work in the water and wastewater industry and there are a number of variations on upflow filters which I thought might be beneficial to have less recirculation and take advantage of gravity to clear wort by leaving 3 or 4 " on top of bed, only need to regulate water to bottom to regulate velocity in the bed. Am thinking if Martin gave it a go and gave up, continuation of the idea is probably not good use of my time!

Equipment and Software / Upflow Sparging
« on: November 24, 2013, 07:10:03 PM »
Has anyone tried to distribute sparge water with screen or something in bottom and sparge from bottom up and collect wort from the top?

Equipment and Software / Re: Aluminum vs Stainless Steel Boil Kettle
« on: October 05, 2013, 11:14:17 AM »
From an efficiency standpoint, aluminum is much more heat conductive than stainless - I have both and takes less propane with the Al pot (have to throttle the burner).

Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 04, 2013, 10:01:18 AM »
Yes - by freezing the apple juice you can hit any sg you wish - can concentrate it down to a thick syrup if you wish by simply refreezing concentrate - have done the same thing making maple syrup with no boiling - ends up being an almost clear syrup with little maple flavour - need to boil to give the caramel/maple flavour - got to admit is not very efficient at capturing sugars but is quick, simple and energy efficient when have lots of base material. Will take ur advice and use a lager yeast to try to keep aromatics and see what happens! Appreciate the input!

Other Fermentables / Re: Using Concentrate - Reusing Off Gas to Carb
« on: October 03, 2013, 11:37:22 AM »
Great idea! - I did have reservations about use of off gas as assume would be mostly co2 but not sure and as well, if the amount of gas to carb would actually add enough aromatics. Had an orchard specialist here from Germany yesterday (visiting) - learned 2 things - there was a question in an earlier post as to how ripe apples and pears should be - he said to cut fruit in half, look at seeds - they should be at least 3/4 brown - works much like acrospire on malted barley. As well, he also said that they ferment out the rehydrated pulp to make schnapps! - not about to try it but thought was interesting

Other Fermentables / Using Concentrate - Reusing Off Gas to Carb
« on: October 03, 2013, 02:49:42 AM »
K - need to pick ur brains - again. So have apples coming out my ying yang (have already made 40 or 50 gals) - want to make a sweetish apple wine - have taken the apple juice and froze it and drained the concentrate out of it (reduced from 24 to 8 L). Want to ferment with yeast that terminates at say 12 - 15% abv and have some residual sweetness - any suggestions? - am going to shoot for a sg of say 1.12. Another observation - the first off gas from fermentation appears to have a lot of the aroma and is lost - am going to "bag" the ga, compress it and use it to carb to hopefully reinstall some of the aromatics - any idea of how much volume would be produced from say 1.12 to 1.02 sg?

Other Fermentables / Re: Using Stevia to Sweeten
« on: September 08, 2013, 12:44:16 AM »
Thanks for your input - I like the idea of pouring a glass and testing it - it is for cider

« on: September 07, 2013, 01:58:46 AM »
If you are on a budget and are related to Red Green or McGuiver, a great, most times free mash/sparge water heater are used 40 gal electric hot water heaters - cut them in half and voila - a great heater (have to bend the element down near the bottom) with adjustable thermostat with the bottom half, chop the element off, flip the top upside down with a collapsible salad drainer for false bottom and you have ur sparge vessel. They are glass lined so no contact with steel tank. Have not tried it but am sure bottom would make a great boil pot as well as convex shape in bottom and thusly way more heating surface area as well as plain steel is much more heat conductive than stainless.

Other Fermentables / Using Stevia to Sweeten
« on: September 07, 2013, 01:32:39 AM »
Has anyone tried stevia to backsweeten? Am assuming it will not be affected by yeast but does have a subtle funky aftertaste.

Other Fermentables / Re: Wort to Sweeten/Add Body to Cider?
« on: August 23, 2013, 07:16:42 PM »
K - based on your friend's experience - will ditch that idea. The thought behind using chlorine vs sulpite is cl will give nearly instant death to creepies where sulpite is more passive - has been many years ago since made cider but do recall sulphur burps pretty vividly - sounds like a chunk of copper for few days would fix that up though - Thanks All - it is so great to have good advice!

Other Fermentables / Re: Wort to Sweeten/Add Body to Cider?
« on: August 23, 2013, 11:07:09 AM »
Yeah, I am full of ideas and have had to suffer through some consequences over the years. Perhaps a touch of pie spice would balance any malty tones? Just bought a beauty small commercial apple press for $350 and am "juiced" to try it out! Am also going to try dunking apples in a bath of 200 mglL chlorine, followed by sodium metabisulpite to dechlorinate prior to pressing and forego sterilization for a batch - all the contaminants will be on the outside of the apple - right?? Thanks for the replies - I will try anything once.

Other Fermentables / Wort to Sweeten/Add Body to Cider?
« on: August 23, 2013, 02:42:04 AM »
Has anyone tried adding 10-20% wort mashed at 155 F+ to add subtle sweetness/body to cider?

General Homebrew Discussion / Re: Using maple sap in beer
« on: March 30, 2013, 02:55:15 AM »
Ok, here is the scoop on a sap sample pheno alkt 0, methyl alkt 75, pH 6.6, so4 2.0, cl- 9.7, mg 18, ca 114, mg as caco3 76, ca as caco3 290, P 1.34, tot ammonia 0 and forgot to do the iron. Does the alkt of 75, tot hard of 366 at a pH of 6.6 make sense? Am wondering if there are some interferences as these seem wonky!

General Homebrew Discussion / Re: Using maple sap in beer
« on: March 24, 2013, 01:46:35 AM »
I make 70 L batches and usually end up using 85-90L sap in the batch (entire water bill)- the end product usually ends up fairly dry but slight maple /woody flavour - quite nice when it turns out. Will pay more attention to sg, pH, alkt etc of it - am fortunate to work in water/wastewater field and have a spectophotometer at my disposal - just need some funky reagents - would be neat to see if the composition stays in proportion and could just do an indicator of say alkt - will share what I find out - if anything - really appreciate ur input

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