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Messages - narvin

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1
Ingredients / Re: Brewtan B
« on: Today at 02:24:45 PM »
At a homebrew scale you have more surface area at every stage of brewing and this generally means more oxygen exposure. So there is absolutely the potential for Brewtan B, SMB etc to make a noticeable difference, but how much remains to be seen.  Triangle tests are definitely in order.

However, given the number of German breweries I've seen with copper, I personally think it's silly to worry about that.  Unless you only like the beer made by the big breweries who have a Krones system, you're going against what empirical results show can make great beer.

My favorite is the direct fire mash tun here that has the copper chain to rake the bottom.

http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf

2
So where do we get the good stuff?   ;)

3
The author acidified the sparge water by quite a bit. I wonder if that has anything to do with the haze.


That's not really a lot of 10% phosphoric acid.  According to BrunWater it will neutralize about 75 ppm of bicarbonates.  Plus, I don't see how a lower pH in the sparge would so anything but prevent tannin extraction.

4
The Pub / Re: Where are you?
« on: August 30, 2016, 06:04:30 AM »
I'm at work  >:( 

5
Kegging and Bottling / Re: How are my odds looking?
« on: August 27, 2016, 03:08:11 PM »
The local Praxair doesn't charge for expired tanks.  A friend in our club who does construction found a bunch of ancient 20lb tanks on the job that the owners didn't want.  They swapped them out for no extra charge, no questions asked.

6
General Homebrew Discussion / Re: 30m boil help
« on: August 27, 2016, 08:27:15 AM »
Brewbrite, oddly enough also available and popular in Australia, is some combination of carrageenan and pvpp and is used at the end of the boil.  There are discussions of it vs the newer Brewtan B on the Aussie forums if anyone is interested.

7
General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: August 26, 2016, 03:34:08 PM »
Here's a myth that I thought was thoroughly debunked, but the recent prices I've paid for beer make me reconsider.

Homebrewing saves you money!

Thinking about the money I invested in homebrewing equipment over the years, it's not that extravagant.  On the other hand, a trip to the beer store and I can be out $200 for beer that lasts a month or two.  Sixers are expensive, four packs even more so, and 750s of anything interesting astronomical.  On the other hand, I can make Geueze that takes some time but the raw ingredients (base malt, raw wheat, old hops) are cheap as hell.  And, if you buy a "real" homebrewing system, the resale market is pretty good if you give it up.

Time to reconsider?    8)

8
Hop Growing / Re: Harvest in MI
« on: August 26, 2016, 11:42:23 AM »
My hops were very unhappy this year.  We had constant rain for april and early may, and I think my planter has low drainage.  The leaves have grown back but I'm not expecting much.

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General Homebrew Discussion / Re: 30m boil help
« on: August 25, 2016, 06:32:24 PM »
Nothing like the stability of a lambic... turbid mash, hot sparge to extract tannins, copper grant, old oxidized hops, ferment in barrel.  Age for 5 years 😀

10
Kegging and Bottling / Re: How are my odds looking?
« on: August 25, 2016, 04:02:00 PM »
They're expensive for what you get, but the adapter + 16 gram CO2 cartridges are good for emergencies and for serving when you travel.

11
The Pub / Re: On the beer trail
« on: August 25, 2016, 06:51:52 AM »
If you like lagers, checkout out anything by Jack's Abbey.  Excellent.

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Kegging and Bottling / Re: How are my odds looking?
« on: August 25, 2016, 06:50:32 AM »
Do you really want to risk running out during the BBQ?

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Not sure whether you can see this: https://www.facebook.com/struise/videos/10207532345089194/

A short video of De Struise Brouwers mashing technique. Lots and lots of splashing. When I commented "I've been meaning to ask you some questions about HSA, but I think I now have all the answers  ;)", head brewer Urbain replied "If you consider the malt water mixture going down the kettle wall as HSA, cool for me. That's probably the real and only cause our beers are so bad. Plus they don't age at all either. Stop losing my precious time with bulls*** :)". To which I replied "ooh, I think I hit a nerve there". And Urbain: "Frank that was my sarcastic way to say you know better".

It makes you wonder about HSA when one of the top brewers of Belgium makes this kind of (tongue in cheek) statement.

I absolutely think that HSA is not an issue in Belgian beers, from seeing the way some breweries make their beers.  Grant?  Check.  Copper?  Check.  Big ass mash filter from 1900? Check!

Lagers seem to benefit from... lagering.  Even more so than using gelatin, which makes me think it's a polyphenol issue.  I still haven't ordered any Brewtan, but the Brewbrite that people down under like so much is basically carrageenan and pvpp.  I might try some pvpp in the whirlpool on my Oktoberfest to see if there's any difference in lagering time to achieve the desired taste.

14
Yeast and Fermentation / Re: Aerating wort
« on: August 18, 2016, 07:35:20 AM »
"If it ain't broke don't fix it"  I think aeration on the homebrew scale is pretty much a non-issue or is very much at the bottom of the list things that can really have an impact on your final product and for that reason, I am also out.

Interesting.  So, you think essentially everyone is getting at least 8ppm of DO, or that it's not important to have that much oxygen available to the yeast?

I don't think it's the most important change you can make, but it seems to me that neither of the above are true.

15
Going Pro / Re: Congrats Majorvices!
« on: August 13, 2016, 04:28:37 PM »
Awesome!

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