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Messages - dking3

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1
Events / Re: How is the hotel for NHC San Diego?
« on: March 16, 2015, 01:44:13 PM »
I attended the 2011 NHC, and my room was, as Gary says, "Dated," but it was clean, and I expect the towers to be better.  I'm confident we'll be OK.


2
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 12, 2014, 07:20:34 PM »
I took a sample of the offending batch of JBA to a BIER club meeting, and no one detected Diacetyl, so
I'm going to make another batch of JBA, no Whirlfloc (I'll use Irish Moss), or English Ale Yeast (I'll use US-05).  I'll be using the normal grist, which includes rye & oats.  It'll take a month or so to see how it goes.  Thanks, All.

3
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 10, 2014, 12:04:38 PM »
Whirlfloc B was used in the batch the English yeast came from.  I've never used it, only Irish Moss. 

4
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 10, 2014, 09:30:55 AM »
Update from Judy.  She recently had a similar reaction to an Indian Brown Ale from Dogfish Head.  She also recalls some other Brown Ales from a good while ago, not all, causing the itchy throat.  Sounds like maybe a malt.  Ring any bells?  I was going to try remaking, but not sure what to change now.  I'm taking it to another BIER meeting, to see if the membership can detect Diacetyl or other difference?

Thanks, again for any suggestons.

5
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: December 05, 2014, 06:21:21 PM »
It can't be much of a change on Judy's part, like Gluten intolerance, since she can drink the JBA from the previous batch, and has no reaction to it.  She tried the new batch, had the scratchy throat, then drank one from the previous batch, no problem.  We can't experiment too much, since allergic reactions can get much stronger with repeated exposure.

6
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: November 27, 2014, 09:59:37 AM »
Thanks for all the good suggestions.  I think she has had beers from the same brewery, and he often uses that British Ale yeast, WLP007.  I'm passing all your comments on to her, and we'll see if anything falls out. 

If it's diacetyl, I may fade with time in the bottle.  I'm very insensitive to the taste, so I could easily miss it, but I'll ask a couple good judges to see if they taste it.  I have over 4 cases of this batch, and I don't really care for it, the beer is mainly for Judy, so I hope I can fix it with time.  I'll try warm aging some. 

Thanks again.

 

7
Ingredients / Allergic to Judy's Brown Ale?
« on: November 25, 2014, 01:21:42 PM »
I've been making my Daughter a special Brown Ale, for about 15 years.  She and I adjusted the recipe to just what she wants.  She is allergic to the last batch!  I had some of the previous batch for comparison, and they're just fine, we repeated the comparison, and it's consistent.  Most of the ingredients were identical.  The only thing that appears to be different is the yeast.  I always used Chico yeast, either 1056 or US-05, but on this last batch, I used a repitch of WLP007 English Ale Yeast, from a local BrewPub.  Is it reasonable that this yeast could cause an allergenic reaction?   Anyone have a similar experience?  Thanks!

8
Beer Recipes / Re: IBU Calculations
« on: November 07, 2014, 05:46:17 PM »
We were a little shy on the volume, mixed approx. calibrated equipment, and a big immersion cooler, I was not familiar with.  I think we had about 5 gal. bittered, and yielded about 4.5 in the fermenter.

We did a full boil, and indeed, diluting a more concentrated wort boil would yield somewhat less IBU.  That's not my big concern now.  I'm concerned at the great range in IBU I got from the differennt calculation sources.  Maybe I should go to Tinseth, but it should be a relative measure, which is how I've always treated it. 

The Rager 60 vs. 80 is botheriing me, and I rechecked my inputs for BeerSmith, there was a small pot selected, so I selected a larger one, and got 83 instead of 105 IBU, which makes no sense to me, but it does get closer to my 80 IBU from Pyle's equations. 

Anyone know of a good source for the Tinseth formulas?  Thanks,
 

9
Beer Recipes / IBU Calculations
« on: November 07, 2014, 03:09:27 PM »
I just lead a "Learn to Homebrew Day" brew, using a Brewers Best Kit for an American Pale Ale, simple, right?

Well, the bitter wort tasted rather extremely bitter for that style, and the directions say O.G. = 1.051 to 1.055, 32 to 36 IBU, which seems lightly bitter, so I put the orginal gravity and hopping schedule into my spread sheet, which uses the Pyle's Hops FAQ, 5/4/95 Rager formulas.   See;

     http://realbeer.com/hops/FAQ.html

With O.G. = 1.054, 2 oz. of 6.9% AA Cascade at 60 min., and 1 oz. of 12.5% AA Citra at 5 min. left, I get 80 IBU.  Hmm, about what it tastes like, a very bitter IPA, although before fermentation it's hard to tell much by taste.

So I went to http://www.brewersfriend.com/ibu-calculator/ and it says 60 IBU, using Tinseth's equations. 
 
Beersmith says 105 IBU. 
 
Brew 365, http://www.brew365.com/ibu_calculator.php says 60 by Tinseth, 57 by Rager.
 
Tasty Brew, http://www.tastybrew.com/calculators/bitterness.html says 57 IBU by Tinseth.
 
My old Rager calculation from Pyle's Hops FAQ, 5/4/95 is what I’ve been using for nearly 20 years, and it’s 80 IBU is in the middle, but what a range!  Amazing.  I know IBU calculation is rough, and not very accurate, but the results here are all over the map.  I'd expect the Rager from all sources should be within a couple points at most.  Any idea what's up here?  I think I entered the date correctly in all cases.  Thanks!
 
    Dave

10
Equipment and Software / Re: Vacuum Packer
« on: October 02, 2014, 09:35:03 AM »
Thanks, Steve.  That looks like a more recent black model of my old white one.  I'm thinking of maybe moving up some.  That one is about $80, and they have a "bigger, better" ones for $110 to $200.  I wonder if they are faster, and make a better seal.  About 1 out of 10 bags leak in the freezer, not good for hops.

11
Equipment and Software / Vacuum Packer
« on: October 02, 2014, 09:18:27 AM »
When I get 1 lb. packs of hops, I use an old small Food Saver, but lately it takes a long time to cycle, so I’m about ready to replace it, and wonder which model is recommended.  Thanks,

12
Jim,

Just doing a single infusion with the right water for the stout is probably my best bet, but I think I get better flavors with the 2 step, and that's just with my somewhat minerally town water.  I need to do the spread sheet for the stout, and I'll bet my water needs very little adjustment.  Thanks,

Denny, I started looking into Martin's method, met him at the last NHC, really nice guy, and you're among many who like his results.  Sounds like the 2 stage may not be the way to go.  Thanks,

13
All Grain Brewing / Base Malt Mash Water Chemistry for Imperial Stout
« on: August 26, 2014, 09:02:49 AM »
I'm going to be making an Imperial Stout soon, and I've been doing a 2 step mash, as per Gordon Strong's suggestion, just the base malts for most of the time (~40 min.), and then add the dark malts for the last 15 min. or so.  I'm convinced this helps the dark malt flavors, thanks, Gordon.

I recently tested my water, and am using John Palmer's spread sheet for residual alkalinity and additions calculations.  So my 1st mash is basically the same as for a light colored IPA, little acid added with those malts, but then I want the water to be right for the final beer, which would become much more acidic after the dark malts are added.  Suggestions?  Thanks,

14
Ingredients / Re: Post your water report
« on: July 10, 2014, 04:59:25 PM »
Actually, my Imperial Stout does come out decent, but I'm trying to get a better IPA, which has been on the harsh side, so if I've got this right, I need to reduce my alkalinity, and boost my Ca and SO4. 

I was going to use Gypsum, Epsom Salts and Sulfuric Acid.  I can't find the latter, so I'm thinking of rebalancing, using Phosphoric acid.  I have a local Pro Brewer friend, who will help me, when I can break him free.  His beer's selling too good, so he's too busy right now. 

15
Ingredients / Re: Source for H2SO4
« on: July 10, 2014, 04:52:33 PM »
Thanks Martin, erockrph, Brewark, great information.  I am a Metallurgist, comfortable handling acids, but prefer not to deal with concentrated acids. 

I see several 1/2 or 1 liter versions in Cynmar's listing, but they don't mention grade.  Some are 18M, which is 98%, no thanks.  There are "10% solution" and "10% V/V", which make no sense to me.  I thought liguids were normally measured in volume %, but what's "solution?"  Again, there's no mention of grade. 

For now, I'm going to try and balance my water chemistry with Phosphoric acid and salts.  Does everything have to be hard?  Thanks, guys.   

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