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Topics - Robert

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All Grain Brewing / BrewTan B question
« on: February 06, 2018, 05:19:14 PM »
This should be pretty simple.  I'll be using BTB for the first time this weekend.  Does it have any effect on mash pH that I need to be aware of?

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The Pub / It's almost spring!
« on: February 02, 2018, 04:32:50 AM »
The Indians' equipment truck left for Arizona today.  Who cares about a groundhog?! ;D

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All Grain Brewing / How to calculate kettle acid addition
« on: January 28, 2018, 07:42:37 PM »
Say I want to mash and conduct most of the boil at pH 5.4, and reduce wort pH to 5.0 at the end.  How do I calculate the acid addition, and just how late in the boil can I add it? (I'm thinking I want to keep pH up as long as possible to facilitate break and hop utilization.) 

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All Grain Brewing / Bru'n Water pH off
« on: January 27, 2018, 02:28:44 PM »
Second batch using Bru'n Water  today.  Both 100% Weyermann Pilsner and Jever (boiled) profile.  Bru'n Water  predicts pH 5.40, both mashes just under 5.3.  What can I do to dial this in in the future?

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The Pub / Session beer the future?
« on: January 25, 2018, 11:52:16 PM »
Spotted this interesting article:

The Buzz in Stockholm Is Craft Beer With Less Buzz https://nyti.ms/2GbsKQG

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Yeast and Fermentation / Stir plate question
« on: January 21, 2018, 01:02:41 AM »
Bought myself a stir plate for my birthday.  I rarely make a new starter because I repitch for umpteen generations, but figured anything I can do to maximize health in the first gen will pay off down the line.  My question is, how much, if any, heat is generated by the stirring action, and should I account for this in choosing ambient temp for the starter?

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The Pub / Martian beer!
« on: January 13, 2018, 11:52:28 PM »
A study at Villanova has determined that hops could grow well on Mars (among other plants.) Their next study will include barley,  but others have already assessed that rye could be grown.

If We Ever Get to Mars, the Beer Might Not Be Bad https://nyti.ms/2ECtGMd

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Equipment and Software / Can't open Bru'n Water
« on: January 10, 2018, 07:37:47 PM »
I fished the supporter version of Bru'n Water out of my spam folder, keep trying to open it. Excel says "Your file cannot be opened because it is protected with a password."  E-mailed Martin and he says no password is needed, doesn't know why my program is saying that.  Any idea what gives? (At least the free version works!)

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Equipment and Software / Carbonation lid for corny
« on: December 28, 2017, 01:30:37 AM »
Just ordered this:

Carbonation Keg Lid,Ferroday Stainless Steel Carbonation lid With 0.5 Micron Diffusion Air Stone https://www.amazon.com/dp/B01M335AXA/ref=cm_sw_r_cp_apa_GEerAbAPK8X48

It's an idea I've long had and (living under a rock?) I just found out they really exist.  Anyone have experience with such a thing?  Pros, cons, comments?   (Seems a lot more, shall we say, elegant than the Quick Carb from Blichman Overengineering.)

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Commercial Beer Reviews / Four String Hilltop Heritage Lager
« on: December 19, 2017, 02:48:19 AM »
The can got me curious.  Tallboy, white with red and black graphics featuring an eagle at the top --  very allusive.  Craft is trying to take Bud back?  This is the first beer I've had from Four String (Columbus OH), but I've been told  it's the best thing yet from them.  Well.  It's a straight-up American Lager. No surprise.  A little corn if anything but carbon dioxide in the nose, poor foam, slight beery flavor, maybe a bit more mouthfeel than some macros, but also with a slightly astringent finish.   To it's credit, perfect clarity (how can so many craft brewers make LAGERS that are turbid?  How does that work?)  Apart from the astringency,  there is a bit of hop and grain lingering there.  $7.99 a sixer here in OH.  Just buy the model. (As far as craft making standard American Lager,  Maumee Bay in Toledo revived Buckeye a while back --  anybody know if it's still out there?)  So I have 5 cans left; I guess I'll need some braising liquid for pork & sauerkraut in a couple of weeks...

Update:  Tried 2nd can.  Something funny, almost phenolic, going on.  Or is that an American-hop-derived thing?  Maybe giving too much benefit of doubt.

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General Homebrew Discussion / Building water for pale lager
« on: December 19, 2017, 01:32:52 AM »
I've been rethinking my liquor strategy lately (had at least one other thread on this board), and now I'm reconsidering the option (done it before) of RO (buying it, won't invest unless I decide to go this way regularly.)  I have a good idea from experience of the levels of calcium and additional acidification I need to hit my mash pH.   Is there any other trace mineral I should really consider building in?  In the past I've included around 20% of my natural water for trace minerals; really needed?

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General Homebrew Discussion / Mash/wort pH and oxidation
« on: December 17, 2017, 04:31:37 AM »
Topic

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Equipment and Software / Acid cleaning draft lines
« on: November 04, 2017, 06:48:21 PM »
I clean my draft line every week, or 2 weeks at most, with caustic (BLC). I recirculate for 15 minutes (fountain pump based rig I built) then flush clean water.  I recently saw something suggesting "acid cleaning" should be done every 3 months in addition. What product should I use and what's the procedure?  Or am I good?

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