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Topics - Robert

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Yeast and Fermentation / More new genetics, different angle
« on: January 17, 2019, 01:17:41 AM »
This just appeared in my feed.
A bit above my pay grade,  but the TL;DR for us appears to be, all of you who are worried about storing yeast, chillax.  The yeasties were way ahead of you planning for it.

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The Pub / Stupid musing
« on: January 15, 2019, 02:48:15 AM »
So I was sick at the New Year and didn't have my pork and sauerkraut this year.  Tonight my cookie didn't have a fortune in it.   Causal connection?   ;D

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The Pub / Merry Christmas to all...
« on: December 25, 2018, 01:57:28 AM »
And to all a good night!

(If you have some homebrew, let an elf drive the sleigh!)

Seriously,  hope you all have a joyous holiday.

Equipment and Software / Intertap self closing spring for faucet
« on: December 21, 2018, 06:40:06 PM »
Any experience with this? Specifically,  does it cause any degree of turbulent flow/foaming?  I had an awful time with this with the Intertap flow control faucet with the extra bits and pieces in the way, but flow is perfect now with my current regular stainless Intertap.   Self closing is an attractive idea (always paranoid that my cat will pour herself a whole keg some night) but not if it interferes with the performance as is.

Ingredients / Chevallier malt analysis
« on: December 13, 2018, 02:09:27 AM »
There has been some discussion/speculation elsewhere about the modification and necessary brewhouse handling of this malt.  Just got another sack and this time had the sense to go online for the lot analysis before I threw the bag out.   With some conversion of units, salient points are:

Moisture  4.3%
FGDB 79.6%
Protein 11.56%
S/T 48.5%
Friability 86.1%
Glassy 2.7%
DP 97° Lintner

So the one thing that really stands out is that glassy kernels number.

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Equipment and Software / Monster Mill MM2 Pro
« on: November 20, 2018, 02:08:08 AM »
I'm close to pulling the trigger on the current version of the MM2 Pro,  the one with 2" rollers:

If anybody has experience with this mill and knows of any reason I might be disappointed, or has experienced problems,  please advise.

Ingredients / When to add pickling lime
« on: November 08, 2018, 03:40:24 PM »
I've seen the general advice to add pickling lime directly to the mash to avoid precipitation of calcium.   I've also seen Martin allow that it's okay to add it to the water beforehand if the water is "lightly mineralized."  But what constitutes "lightly mineralized?"  Doing a porter with my tap water carbon filtered, not RO (some profiles I need to RO it, some I don't.)  Only adjustment for Bru'n Water Brown Balanced is pickling lime in mash to bring up calcium to 50ppm in finished water and adjust mash pH. Starting water has ~35 ppm Ca and ~100 ppm bicarbonate, carbonate ~0.1 ppm, pH ~7.3.   Can I add the pickling lime to the water, or should it go in the mash?

(Edit to add starting carbonate and pH)

Kegging and Bottling / Where did the ice in my keezer go?
« on: November 07, 2018, 01:51:58 PM »
This is not of earth shaking importance, but...  Last night I made some gas line mods in my keezer.  All flare connections,  and I used nylon flare washers.  But of course as the new work cooled down, things contract,  and a few hours later I discovered a little leakage -- opened the lid and immediately got the CO2 burn in the nose.  Tested everything in water, tightened up, all sorted out.  I also noted a lot of condensation -- figured it was from having the lid open a lot on a relatively warm fall day -- and that reminded me it was time to address the usual minor ice buildup again soon.  I do keep DampRid in there.  Off to bed.  This morning I checked on things and, to my surprise,  not only have the connections held and the CO2 seems to have dissipated (by nose test) but the keezer is dry, and the ice buildup is gone!   Just a tiny bit of water on the floor, vacuumed it up.  Probably not enough water to represent all the condensation and the ice.  And it's not all in the DampRid.  So now I scratch my head and say, what the...?  Did the CO2 play a role?  Is it all coincidence?   Chemists?

Working out a brown porter recipe in Bru'n Water,  and while I really need no adjustments to source water (might still raise mash Ca and pH a wee bit with pickling lime,)  Bru'n Water is showing sparge acidification on the adjustment sheet.   Is this really a necessary recommendation, or just displayed as an automatic result of having initially filled out the sparge acidification sheet?   Bicarbonate is ~100ppm, predicted mash pH with no water adjustment 5.33.  Thanks in advance.

Yeast and Fermentation / Dried yeasts and pH
« on: October 18, 2018, 02:09:25 PM »
I have been trying dried yeasts a fair bit of late, and have noticed something interesting.  The first generation fermentation finishes with an unusually low pH,  around 3.8, with (unless I'm deceiving myself and tasting what I expect to find) a predictable slight tartness in the beer.  On harvesting and repitching the yeast, subsequent generations seem to perform just like normal liquid cultures, with a finished pH of around 4.2.  Can anyone explain this?

Possible exceptions are W-34/70 and Windsor,  both quite powdery; but this may well be a red herring or just an outlier,  because I'm reporting only a nearer-normal first generation pH, having made no comparison with a repitch.

General Homebrew Discussion / Hops Direct
« on: October 12, 2018, 06:37:46 PM »
My order of new, 2018 crop, whole-cone hops from Hops Direct/ Puterbaugh Farms arrived today,  just in time for tomorrow's brew.   Every single "pound" I've ever had from them has come in a few ounces over weight!  Can't complain about that.  Not to mention quality is as good as you could ask for,  and great prices, too.  Just thought I'd share my experience.   (Have never bought pellets from them,  so can't offer a testimonial there.)

The Pub / Earliest homebrewing evidence
« on: September 20, 2018, 05:58:12 PM »
13,000 years ago:

(Especially interesting they were malting and mashing.)

All Grain Brewing / Score another for cloudy wort
« on: September 14, 2018, 08:13:09 PM »
Recent study found that very turbid wort carrying 50 times the normal amounts of solids both into the boil and into the fermenter, thus increasing the amount of both zinc and lipids, led to more rapid fermentation, healthier yeast, no need for zinc supplementation, and no need for aeration, as the lipids provided meant yeast could skip the aerobic phase and just take up sterols rather than synthesize them.  Also surprisingly led to reduced esters and fusels.  And note:  this was done by -- gasp -- Germans!  Recent MBAA podcast, and abstract here

Takeaway:  RDWHAHB

Ingredients / Brewtan B and haze, redux
« on: September 13, 2018, 07:33:43 PM »
Don't want to resurrect a lengthy thread I started in the Spring, which didn't really resolve anything (I had suspected it was a calcium issue,) but.... Went back to using Brewtan B, and, lo and behold, all those beers have again had an intractable haze. (My haze troubles had vanished when I had dropped the BTB.) This weekend I'm going to do the identical brew to last, but without BTB, to see what happens.

Meanwhile I have a new suspicion I had almost come around to in that earlier thread:

Brewtan A, which is promoted for fixing a permanent yeast and colloidal haze in NEIPA and wheat beers, is described by the manufacturer as a "medium to high molecular weight" form of gallotannin. Brewtan B, promoted as a preventative of such hazes, is described as a "high molecular weight" form.

So, QUESTION:   Does anybody know if it is possible for Brewtan B to degrade to a lower molecular weight form in (improper?) storage, becoming more like Brewtan A, possibly leading to the experience I've had with it?  Could my source simply be no good?

The Pub / That which we call a rose / By any other word...
« on: September 11, 2018, 10:20:49 PM »
Driving by today, I noticed that our erstwhile Sewage Treatment Plant is now styled the Water Reclamation Facility.  Yep, still smells "as sweet."

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