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Messages - mabrungard

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Beer Recipes / Re: new Pale Ale
« on: April 17, 2015, 06:24:45 PM »
There could be another reason for the low pH. I've had a similar response from an English brewer using Crisp Amber malt. The maltster calls it a 'roast' malt. But, when the brewer planned the brew with Bru'n Water, he assumed it was a crystal malt. He measured pH and found the mash was a couple tenths low. When he went back and entered the amber malt as a 'roast' malt, the pH prediction was almost perfect.

I guess its possible that this Red malt may have a similar response. Try it as a roast malt and see if the prediction is closer to your observation.

Equipment and Software / Re: Thermapen Sale
« on: April 17, 2015, 01:52:02 PM »
You don't have to burn a lot of bucks to get great instruments. The Thermapen manufacturer makes the following thermometers that have virtually the same spec and they cost WAY less. I use both of these:

Kegging and Bottling / Re: keg conditioning with priming sugar
« on: April 17, 2015, 09:58:22 AM »
It will still take about 2 weeks for the carbonation to become 'fine'. That is controlled by the hydration of the CO2 and it is a time-dependent process. Get the gas in and give it time. In the mean time, you can still enjoy the beer with coarse carbonation.

General Homebrew Discussion / Re: distilled water question
« on: April 14, 2015, 03:04:55 PM »
It should be fine to add distilled water to the kettle. It should be free of significant contaminants. I would be cautious if you were added that water directly to the fermenter since there is a remote possibility that it contains microbes.

Equipment and Software / Re: Conicals
« on: April 14, 2015, 09:58:57 AM »
I agree with all the reasons Steve mentioned. My primary reason for using my SST conical is safety and avoiding glass carboys. I don't find an improvement in beer quality, just the enjoyment of the hobby.

All Grain Brewing / Re: Bru'n Water profile for California Common
« on: April 14, 2015, 07:04:23 AM »
San Francisco water is largely Hetch Hetchy water, which is mountain runoff and nearly mineral free. Great water, but you ignore the probability that the brewery in SF mineralizes their water for brewing. No closer to the truth...which I do not know either.

Ingredients / Re: Vienna Water?
« on: April 13, 2015, 11:33:50 AM »
60 ppm sulfate is not high. All its providing is an assistance with drying the finish.

Remember, bitterness comes from bittering, not the water. That 60 ppm sulfate will help dry the finish and let the malt through. There is upwards of 30 ppm sulfate in some parts of Bavaria and Vienna is downstream of Bavaria on the Danube. Most of Vienna's water comes out of wells along the river.

Equipment and Software / Re: Refractometer, what am I missing out on?
« on: April 12, 2015, 02:54:53 PM »
My primary use for my refractometer is for gauging the gravity of final runnings. In that case, it's going to be pretty accurate since the wort is nearly pure water and the instrument was calibrated to that and I know its correct. So its quick and accurate in that situation.

I guess I should kick myself for not having compared hydrometer and refractometer values in the past. So I'm not actually sure that my instruments agree at higher gravities. Guess I got some 'sperimentin' to do on the next brew.

Ingredients / Re: Is German magnum a noble hop?
« on: April 07, 2015, 02:02:09 PM »
Yeah, but if you talk to a couple German brewmasters they are most likely to tell you that using the nobel hops for bittering is a waste of hops (and wort!).

Boy! I used that same line in that discussion with AJ and he just poo poo'd that notion. If nothing else, AJ is consistent. Give him only the true German methods! Fingers in ears for anything contrary.

Ingredients / Re: Peated malt
« on: April 07, 2015, 09:50:03 AM »
I'll echo the strong sentiment here, peated malt is not something that is suited for much brewing use. Use sparingly or not at all. There are other malts with smoke that are more pleasant.

Equipment and Software / Re: Hop and grain bags cleaning
« on: April 07, 2015, 09:47:51 AM »
Be aware that chlorine can damage nylon bags, so don't clean or soak with that. I just wash my bags out throughly to remove all debris and then hang them out to dry. If I'm using my nylon grain sack for dry-hopping, I place the sack in boiling water for a few minutes. Otherwise, the sack is reused with no preparation when working on the hot side of the process.

Hop Growing / Re: Trim back first shoots?
« on: April 04, 2015, 08:51:01 AM »
I just saw a post from HopUnion (I think) on their Facebook page that shows a tractor traveling along the rows with a gas flame unit that burns off the new growth from each crown. No cutting for them.

Commercial Beer Reviews / Re: 3 Floyds Yum Yum
« on: April 04, 2015, 07:04:38 AM »
This is about as much info as you're going to get from them these days.  I already miss P&J!

So that's what happened to Pride and Joy. Well, at least they replaced it with another fine beer. But P&J was apparently more cost competitive.

Commercial Beer Reviews / 3 Floyds Yum Yum
« on: April 04, 2015, 05:16:01 AM »
I had a glass of 3F's new Yum Yum APA last night. At first, when they brought over the glass, I was pissed because it was only a 12 oz glass. I figured there must be a reason, so I readied my taste buds.

Pure nirvana. An explosion of well-mannered and balanced hop flavor and aroma. The malt backbone was adequate to support the hopping. I don't know exactly what drives the cost of this beer, but its obviously the hopping. 3F's website says this is a blend of proprietary hops, so they seem to have something special. They call it juicy and I agree. At 5.5%, it is an APA, but in the fashion of the day, they call this a Session Ale. I'm assuming they are referring to a Session IPA since 5.5% is kind of high to be sessionable.

Very fine beer. At the end, I was pissed again, that glass was indeed too small since I ran out too quickly.

General Homebrew Discussion / Re: Using lactobacillus
« on: April 04, 2015, 05:02:48 AM »
No need or desire to oxygenate prior to a lacto pitch. It is an anaerobic process that we want in order to avoid promoting the growth of other aerobic or heterotrophic organisms.

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