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Messages - mabrungard

Pages: [1] 2 3 ... 166
1
General Homebrew Discussion / Re: Hop storage fresheness
« on: November 12, 2018, 11:56:34 PM »
Mylar is a heat-sealable plastic film. No problems resealing the bag.

2
General Homebrew Discussion / Re: Hop storage fresheness
« on: November 11, 2018, 12:56:58 PM »
Don't worry, I've used hops that are 4 or more years old that were stored in resealed metallized mylar and kept in the freezer. I think the hop storage index goes out the door when the storage temperature is below zero F.

3
Hard to believe it could get that bad when I carbon filtered...

What was the flow rate through that carbon filter? If it was greater than 1 gal/min, the chlorine passed right through.

To give you an idea of how slow the flow needs to be, putting a plug with a 1/16" hole in the water line on the carbon filter will reduce the flow rate to about 1 gal/min under typical water pressure.

If the water has any chloramines, then the carbon filter is useless unless the flow rate is under 1/10 gal/min.

4
All Grain Brewing / Re: New Albion Recipe - water questions
« on: November 09, 2018, 01:27:31 AM »
Yes, indeed. Some English breweries do mineralize their brewing water to levels that Americans rarely do. Some of the brewing schools do recommend high mineralization and at least one brewing water lab recommends mineralization that I have a hard time justifying. So if Jack's training was under a British brewer, it is possible that the water used to brew his beer was well-mineralized. 

5
Equipment and Software / Re: Me and pH meters are mortal enemies
« on: November 09, 2018, 01:22:04 AM »
What I don’t understand is that it was shipped with some kind of solution in the storage vial already.

Hmm? I wonder what that 'solution' was? In any case, a proper storage solution is typically a potassium chloride solution typically at a concentration of 1 to 3 Molarity. If they just put water in the vial, it might have leached some of the probe's ionic content out.

Hopefully your probe gives you good life. The Milwaukee probes employ a gel electrolyte and I find that they are pretty durable and long-lived. 

6
Ingredients / Re: When to add pickling lime
« on: November 09, 2018, 01:15:54 AM »
Since most brewers are having to use pickling lime due to their water having little mineralization, adding pickling lime to the water is not going to cause the precipitation reaction that occur from lime softening. So add your lime directly to your mashing water and mix it well to dissolve it. Add your grain after you've confirmed that all your mineral additions are fully dissolved.

7
All Grain Brewing / Re: Pumping Into Mashtun from HLT
« on: November 07, 2018, 12:51:45 AM »
I don't think it matters much, but pumping it through the ball valve means that you could underlet your water into the grain bed. If low oxygen brewing mattered to you, then that approach could matter.

8
Equipment and Software / Re: Me and pH meters are mortal enemies
« on: November 07, 2018, 12:12:48 AM »
With a new probe, its possible that it is not properly hydrated and it needs to be soaked in storage solution.

9
Equipment and Software / Re: Question about plate chillers
« on: November 02, 2018, 08:40:44 PM »
While wort can contact copper in a stainless plate chiller, the copper surface area is pretty small. The copper only exists at the edges of the stainless plates where the stack of plates are soldered together.

Those copper soldered plate chillers are about as good as you can get without going with an all-stainless plate chiller that is held together in a screw press with gaskets between each plate. 

10
Rob, if that was a paler beer, I'd definitely say that the alkalinity in your tap water should be neutralized to avoid tannin and color darkening effects. But in a darker style and your modest tap water alkalinity, it may not be necessary.

The good thing is that your water doesn't require much acid for neutralization.

11
General Homebrew Discussion / Re: NHC Seminars
« on: October 31, 2018, 09:27:31 PM »
Having an audio only file is a good point. We will bring that up as an 'improvement' for our conference proceedings.

12
Another aspect is that if YOU have an idea for a presentation but don't want to present, you can also suggest it to your Governing Committee members and we might be able to find someone else to research and present.

Since this is the first conference in the far northeast, some of you might have some ideas for locally-focused subjects that could be interesting to conference attendees. Don't be afraid of throwing your thoughts into the ring!

13
Equipment and Software / Re: Question about using copper to chill wort
« on: October 31, 2018, 12:26:22 PM »
A bright and shiny copper immersion chiller might add enough copper to your wort, but I let my old chiller get nice and dull colored and that oxidation/organic layer helps avoid significant copper transfer. Don't worry about this.

14
Yeast and Fermentation / Re: Fermentation Chamber - Heating
« on: October 29, 2018, 06:31:31 PM »
The cooling circuit on my fermentation chamber is all I use.

When the weather gets cool and I actually need heat, I just throw an electric heating pad in the chamber. My pad has three power settings and I just dial up enough heat to keep the chamber from dropping lower than my desired temperature. The cooling circuit will kick in as needed to keep it from overheating.

The heating pad does not need to be controlled.

15
Extract/Partial Mash Brewing / Re: Does boil rate matter?
« on: October 27, 2018, 12:20:16 PM »
My thought is steam rises from the whole surface and then seeks the easiest exit point.  In other words it shouldn't matter.  But that just my SWAG.

Paul

If there is enough exchange with the atmosphere, then the kettle can be partially covered. If its too steamy back under your lid, then it might be a good idea to open the lid a bit more. But the real litmus test is if you and your drinkers find your beer has notable DMS in the flavor or aroma.

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