Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - mabrungard

Pages: [1] 2 3 ... 121
1
Beer Travel / Re: Atlanta
« on: August 25, 2016, 02:18:39 PM »
The taproom at Sweetwater Brewing is nice. The main benefit is the ability to taste a wider selection of their brews. It was the first place that I saw 1000 barrel fermenters. They are big!

2
Martin, I'm not sure anyone disputes that.  For me at least, the question is how far do I want to go to eliminate it?  What's a reasonable process for me as a homebrewer?

Totally agree! I can implement elements in my system and procedures that get closer to those supposed ideals, but I don't know that I could ever achieve perfection in that respect...nor that I could perceive it in my beers. It just seems like things that might make a difference. 

3
All Grain Brewing / Re: First all-grain, water concern
« on: August 21, 2016, 04:01:32 PM »
Spring water is not really any more suited to brewing than tap water is. The ONLY thing spring water has going for it is that it is not likely to contain chlorine compounds. One good thing about some spring waters is that they do report their mineral content and alkalinity. Then you have a hope of adjusting that reported water profile into something that benefits your beer. Using RO allows a brewer to assume that all mineral content is near zero along with the alkalinity.

4

Zum Uerige has a reputation for not traveling well.

Jeff and I know some friends that just returned from a visit to Dusseldorf. They picked up bottles that were incredibly fresh and tasting great while at Uerige. When they got their stash back to Indy, the beer had suffered in that short week or two.

I'd say that this lends some credence to the notion that we should try and eliminate or reduce these various oxidizing impacts. 

5
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 06:01:18 PM »

Yeah, I will try and remember to add that 5 IBUs to the other 200+ IBU in my IPA.   ;D  But the point is well taken.

Sam, I hope you know that the solubility limit of iso-alpha acid is around 85 ppm. There have been plenty of lab analytic studies that have proven that claims of 200 IBU's in beer are false.  However, I have to admit that I believe there are components other than iso-alpha acid that create bittering in beer.

6
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 18, 2016, 11:27:58 AM »
When working with a highly mineralized profile, its important to recognize the total boil-off percentage. As mentioned above, this is particularly important as your batch size decreases which can produce a higher percentage loss and more ion concentration.

Another consideration is that the drying effect of sulfate does improve the perception of bittering. I'm guessing that adding an extra 150 ppm of sulfate can add somewhere around 5 IBU's of bittering perception. So for those of you thinking about trying higher sulfate on a beer recipe that you've fine tuned the bittering to perfection, you will likely need to back off the bittering a teeny bit to have a similar balance.

7
All Grain Brewing / Re: Trouble with hoppy beers
« on: August 15, 2016, 05:03:44 PM »
You didn't mention the quantity of finishing hops. I typically am adding 1 to 2 oz of the late hops in a 5 gal batch. I prefer pellet hops since they release more of their contents because they've had the snot beat out of them during pelletizing.

I am not a fan of hop sacks...even big ones. I tried them earlier in my career and found they significantly reduced my hop utilization and flavor...even in the loosest of sacks.

You mention using the Pale Ale profile and RO water. How are you adding alkalinity to your mashing water? That big dose of gypsum, epsom, and CaCl will drive mashing pH down lower than desirable for good hop extraction. You have to add some alkalinity to the mashing water in order to keep the mash pH around 5.4 which I've found to be beneficial to extracting those hop bittering and flavor.

8
All Grain Brewing / Re: Mash Efficiency
« on: August 11, 2016, 05:41:18 PM »
I don't find that water is a big factor in efficiency. Crush and the duration of runoff play the biggest parts in my brewing. Of course, if you no-sparge, the runoff time shouldn't matter. 

Another factor that I find plays a minor part is conducting a mashout step. If you typically perform mashes only in the low 150F's, then the mashout step can easily add 1 to 2 brix to the wort gravity. If you mash at higher temps, then the mashout step becomes less productive.

9
General Homebrew Discussion / Re: Reductones issue in RIMS?
« on: August 11, 2016, 05:37:47 AM »
Sure, the High Gravity unit will work. If you are handy enough with electrical, the DSPR1 unit from Auber is very good. I've used one for years.

10
General Homebrew Discussion / Re: Reductones issue in RIMS?
« on: August 10, 2016, 05:51:45 PM »
No, you definitely want the full 5500w in that kettle. You moderate the actual wattage delivery via a pulse width modulator, so there isn't any real possibility of overheating the wort at the element contact. The bottom line is that the surface of the element can't get much hotter than the boiling point since wort convection currents will tend to move the heat away into the wort and off into the kettle.

Having a lot of wattage means that you'll be able to get the wort up to boiling quicker. You will likely have to reduce the power, once boiling.

11
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 08, 2016, 06:52:43 PM »
I'm curious about this effect. I have to admit that I'm inclined to believe that additional yeast generations and growth will lead to more esters. Another school of thought is that the rate of growth is also a factor in ester and fusel production. This clearly is suited to a Brulosophy exbeeriment.

12
General Homebrew Discussion / Re: Style guidelines
« on: August 07, 2016, 08:00:33 AM »
Be aware that the BA Guidelines are broader to make it possible for more beers to be included in a category. That gives brewers greater ability to score a medal and medals are a vital component in commercial beer marketing. However, the BJCP Guidelines are intended to portray what more authentic versions of that beer's category have. The BJCP Guidelines are a sharper picture of each beer while the BA Guidelines are purposely blurred. Hopefully, this helps you decide which to use.

13
Ingredients / Re: Brewtan B
« on: July 29, 2016, 01:11:47 PM »
I used the Ajinimoto dosage and converted that into the mass needed for my 6 gal batch size. My mass came close to Matt's number. Based on the small volume of powder, I'd say that the 1/4 & 1/2 tsp amounts are larger than what the Mfr recommends. That might mean that you'd waste more with the tsp measures.

14
All Grain Brewing / Re: double kolsch attenuation
« on: July 28, 2016, 02:38:02 PM »
Dave, I wouldn't mineralize the water that much. This beer isn't about water. It should be in the background. I suggest around 50 ppm for SO4 and Cl.

15
General Homebrew Discussion / Re: isovaleric acid - sweaty socks
« on: July 27, 2016, 06:18:12 AM »
I got isovaleric in a recent batch.  I've decided I should replace my transfer hoses and racking cane.  It's been a few years, so a contaminant from rubber & plastic components might possibly be the culprit.  Otherwise I have a really hard time figuring out how else it might have happened.

Dave, do you use iodophor or bleach occassionally for sanitizing? After Mark's illustration that Starsan doesn't work on all spoilers, I've been more open to iodophor use. I'm still leary of using bleach on my plastics and hoses, but it sure is an effective sanitizer. Occassional Hose replacement is probably still a good policy.

Pages: [1] 2 3 ... 121