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Topics - narcout

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The Pub / New Realm Brewing
« on: August 07, 2018, 08:01:26 PM »
I was in Atlanta last weekend and stopped by New Realm Brewing, which is Mitch Steele's new venture.  The beer was good.

I didn't take a tour but got this picture through the glass.  Any idea what that rig on the left is?

Yeast and Fermentation / Oxygen Ingress
« on: July 27, 2018, 04:22:03 PM »
I want to preface this post by saying I think it has zero practical relevance to homebrewing.  It's just a thought experiment, or maybe knowledge for the sake of knowledge.

I have heard many different people say that oxygen will not enter the headspace of a flask of starter wort that is actively fermenting because it's under positive pressure from the CO2 outgassing.

However, we know from Kunze (page 611-612 in the 5th edition of TB&M) that oxygen can diffuse through a crown capped bottle of carbonated beer: "Even with the crown cork, however, oxygen uptake through the compound can generally be expected, just as surrounding smells can be imparted with time into the beer flavour during storage of bottled beer - despite the difference in pressure between bottle interior and surrounding air."

If oxygen can enter a capped bottle of beer under positive CO2 pressure, wouldn't it also flow into the headspace of a flask of starter wort that is covered with a piece of aluminum foil, even if the starter is actively outgassing CO2?

The Pub / Duvel - Single Fermented (and in 500 ml cans)
« on: July 20, 2018, 03:24:34 AM »
This caught my eye at the store today; I'd never seen it before.

The label says it is single fermented, 6.8% abv, and dry hopped with Citra.

From their website, it sounds like this is brewed in the same way as the classic Duvel, but it's cold filtered and packaged rather than re-fermented in the bottle (and somewhere along the way it's also dry hopped with Citra).

Ingredients / Null-lox Malts from Morebeer
« on: July 12, 2018, 07:01:20 PM »
I notice that Morebeer has recently started carrying Viking Malts (38 varieties), including no-lox versions of pilsner and pale malt. I've never heard of Viking before, but apparently they are a pretty large maltster in Europe.

Here's a blurb from the website:

Viking Malt is also known for growing the malt varietal Charles, a null-lox malt. Null-lox malts do not contain the enzyme lipoxygenase (lox) which leads to trans-2-nonenal in aged beer. Trans-2-nonenal is responsible for beer staling and the associated flavors of cardboard and paper. Normally the null-lox varietals are sold at a premium in Europe, but our initial shipments of base malts will all be crafted from the Charles null-lox varietal at no extra cost.

The Pub / BevMo Score
« on: May 27, 2018, 06:44:03 PM »
$28 - seemed like a good deal.  The glasses are pretty nice, and I've never had a chance to try to Doree before.

I might go back next weekend and buy another one.

The Pub / Inaugural Brew Day
« on: April 29, 2018, 04:41:45 AM »
After the unexpected passing of our last dog in February, we adopted another girl last Sunday.  Today was her first brew day of (hopefully) many.

We don't know too much about her, other than she's about 5.5 years old, was originally seized as evidence in an animal abuse case, and is very sweet.  Just to be clear, we didn't crop her ears; that's how she came to us.

Commercial Beer Reviews / Sierra Nevada Summerfest 2018
« on: April 21, 2018, 07:06:58 PM »
Is it me or does Summerfest taste completely different this year?

I remember it as not having much flavor, but the one I'm drinking now is pretty malty and has a noticeable hop presence.  It also has kind of a macro, import-lager flavor to it.

It's a lot better than what my memory of it was.

This particular bottle was packed on 3/23, so it's only 4 weeks old - tastes great.

The Pub / Dri-Dek
« on: April 07, 2018, 11:36:19 PM »
This stuff is pretty cool.

They use it around the pool where my kid takes swimming lessons, and I've seen it at a bar being used for draining glassware.  It could have a variety of applications for homebrewing.

Beer Recipes / Getting Close to Chimay Red
« on: January 25, 2018, 10:30:39 PM »
I tasted a recent dubbel against Chimay Red last night, and I think it is the closest that one of my brews has gotten to it's commercial inspiration (flavor-wise anyway, the color is a bit off).

The Chimay has a slightly deeper cherry/leather flavor than mine, but they are very, very similar. 

Hopefully the yeast will drop out soon. It's been a while since I last used 1214, but my recollection is that it doesn't flocc very well (it's only been in cold storage for a week and a half).

Homebrew is on the left, Chimay's on the right.

Questions about the forum? / Time Stamps
« on: January 20, 2018, 09:05:34 PM »
There's something going on with the time stamps.

I posted something a few minutes ago (it's 1:04 p.m. Pacific time here), and the time stamp says 7:59 p.m.

The Pub / Old Brewing Photo
« on: December 26, 2017, 06:02:28 PM »
I came across this picture in a book of historic photos of Los Angeles (you can click the photo to see a much larger version).

A horse-drawn wagon outside the Eastside Brewery, Los Angeles. c. 1902.

The Pub / Wham!
« on: December 11, 2017, 07:28:23 PM »
This is my favorite Christmas song; please enjoy.

Equipment and Software / Unibrau V3
« on: October 26, 2017, 04:15:45 PM »
I'm tempted, what do you all think?

Someone must have just cancelled their pledge when I was browsing, so I was able to snag one of the early bird specials: $1,245 Canadian (about $970 US right now).  I have 5 days to decide if I want to cancel.

You can get it with an Auber EZ-Boil instead of the ETC-120 controller. 

It would be nice to have the ability to recirculate during the entire mash and run whatever step mash profile I feel like.  I also like the fact that none of the components are proprietary, and you can repair/replace/upgrade the probe, controller, heating element, and pump as you wish.

I think I could brew low oxygen on it as well with a few simple adjustments.

Equipment and Software / Barley Crusher Revolutions per Pound
« on: October 11, 2017, 08:28:15 PM »
I usually crush my grains by hand, and I sometimes count revolutions to pass the time.

On my last brew day, it took 541 revolutions to crush 10.59 lbs. of grain.  So that's roughly 51 revolutions per pound.

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