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Messages - natebriscoe

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1
Equipment and Software / Re: BCS Support and the future of the controller
« on: December 01, 2016, 04:43:31 PM »
Glad to here there is still support! I have 2 and really like them. Would be a shame for the bcs to go obsolete.

2
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 28, 2016, 10:51:57 AM »
I have a current batch, that is chilling in the serving kegerator, that was fermented to final gravity, let sit for 1 addtional week, then kegged and priming sugar added. It is fully carbed now 2 weeks later! I will post some tasting notes on it maybe this weekend.
I have been doing this with some of my low o2 ales. What I find is the low o2 character makes it through ok and would probably hold out for the majority of the time it takes a normal person to finish a keg. The spunded kegs do seem to out last the primed kegs.

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 24, 2016, 07:45:28 PM »
On my setup the rise from Sach Temps to boiling takes 20-30 min (lautering at same time). The majority of that time is 180+ and the dms precursor is converting to dms and there is no boil off. When boiling Temps are reached the lid comes off and out comes a ton of corn aromas. Boil for 60, have yet to detect any dms in the final product.

4
Ingredients / Re: Brewtan B
« on: October 13, 2016, 04:36:04 PM »
I wonder if higher doses of SMB  may introduce a detrimental amount of sodium (flavor-wise) to the beer?
Sulfate is probably more of a problem
You think so? I don't know...I think you could just add less gypsum to your water to make up for the sulfate.
If I remember right 100ppm smb could add 75ppm sulfate.
Guess it depends on how much more smb is added.

5
Ingredients / Re: Brewtan B
« on: October 13, 2016, 04:33:05 PM »
I wonder if higher doses of SMB  may introduce a detrimental amount of sodium (flavor-wise) to the beer?
Sulfate is probably more of a problem

6
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:50:50 PM »
No sparge all beers? Even low gravity beers that would be near 5qt/lb?

Are you purging the pump and line with bottled co2? If so, you're not worried about oxygen pickup there.

You shouldn't have to exceed 3 qts/lb down to around 11 °P.

SMB will be providing active scavenging.
3% table beer at 7°?
I have no problem hitting 1050 no sparge at 68% efficiency
What about a 1.023 beer?  I keep one in for my wife. She likes the table beers
I don't know that I have ever made a beer that low. But there is no reason why it wouldn't work.

7
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:41:15 PM »
No sparge all beers? Even low gravity beers that would be near 5qt/lb?

Are you purging the pump and line with bottled co2? If so, you're not worried about oxygen pickup there.

You shouldn't have to exceed 3 qts/lb down to around 11 °P.

SMB will be providing active scavenging.
3% table beer at 7°?
I have no problem hitting 1050 no sparge at 68% efficiency

8
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:32:24 PM »
For any who have tried it, how likely am I to see results from just pre-boiling and mashing carefully?

Might try that if I brew tomorrow. Keep in mind, I'm not aiming for recreating a modern, low oxygen brewery. Simply an early 20th century British brewery. Pre-boiling still fits that vibe, as it could have been done for water mineral reasons. If that's not going to have an effect on oxygen levels at the end of the mash I'm not going to bother.
Can you preboil and chill with ss? Have smb?

9
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:30:27 PM »
Do you use a cooler? Why not just pre-boil in your BK, then pump through the outlet valve to underlet your mash?

Couldn't you just run a hose to the bottom of the cooler?  It would be easier than pumping in through the outlet. And no pump required.
Or run the hose to the outlet either way would work. Nothing wrong with gravity

10
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:28:59 PM »
No sparge. It's not as bad as I was thinking before trying it and still get 68-70% efficiency

11
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:22:14 PM »
https://www.homebrewersassociation.org/forum/index.php?topic=9230.msg113957#msg113957

Ask Gary what he thinks about smb ;)

The most interesting part about that thread is where Denny specifically states that he tried campden for its antioxidant properties for a year.  Note also that the thread was from 5 years ago.
But he might not have been pre-boiling or racking and stirring gently. My water goes from kettle to bucket to cooler, I have no ability to try all of the techniques the GBF recommends. Considering it's all or nothing per the members, i won't be able to try any of it until I have a three vessel system with enough volume to hold all my water at once for pre-boiling.
I do it with 2 vessels  (kettle, cooler mash tun).

12
Ingredients / Re: Brewtan B
« on: October 13, 2016, 11:47:48 AM »

One wort was made with low o2 mashing procedures (light), the other was standard homebrewing procedures(dark).
The differences at that stage would be preboiled water and smb.

So you did not adjust acid additions to account for the extra pH drop from the smb?
Not my photo. I believe brew monk commented above, saying the ph was adjusted the same. I don't think .1 would that drastic effect on color anyway.

13
Ingredients / Re: Brewtan B
« on: October 13, 2016, 09:27:44 AM »
What about things like sulfur dioxide coming from the fermentation?  Is it possible it could break down and release O2?

Heck no, not possible.

I have a bachelors in Chemical Engineering.
That's what I thought, but I will let the people that know for sure say it. More of a mechanical/ geometry type guy myself.

14
Ingredients / Re: Brewtan B
« on: October 13, 2016, 09:03:10 AM »
Something I have been wondering is if smb will act in a similar way to ascorbic acid, which I believe that when it is completely bound up it becomes an oxidizer. Any testing so far has not shown this, but I wonder.

15
Ingredients / Re: Brewtan B
« on: October 13, 2016, 08:54:03 AM »
Not a chemist here. But I believe it has more to do with its not oxygen.

CO2 is the primary gas produced by fermentation.  However, it is of course far from the only gas emitted.  There's also various sulfur compounds, aromatic esters, alcohols, water vapor, etc.  You are correct -- none of these are oxygen.  The only way to produce oxygen that I know of would be via electrolysis by running an electrical current through the water like a battery, and I seriously doubt any brewer is doing that!  Nevermind the flammable hydrogen gas that would be produced along with it!

What about things like sulfur dioxide coming from the fermentation?  Is it possible it could break down and release O2?
Somebody with a better chemistry background is going to have to field this one. But in my mind it's still the purists co2 we can get and if it was a major problem bottle conditioning would more detrimental to the beer.

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