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Topics - Big Monk

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Classifieds / Speidel Braumeister FOR SALE
« on: September 24, 2018, 02:19:13 PM »
Selling my Speidel BM 20L Plus model. Many extras including grain mill, pH meter, immersion chiller, Speidel wifi module, Speidel pumping device/whirlpool attachment, US 240v cord, Low Oxygen mash cap, etc.

Would love to sell locally but will consider shipping within reason as well.

Asking $1,695 for everything including shipping if required. Will negotiate price lower for local pickup.

PM for details, pics, etc.

2
Equipment and Software / New Brewing Software
« on: July 20, 2018, 03:10:59 AM »
I’d like to announce the fruit of a recent collaboration between A.J. deLange and I which I’ve tentatively titled “The deLange-Scott Brewing Engine”.

It is a brewing spreadsheet which incorporates the proton deficit/charge accounting method of pH estimation long lauded by A.J.. Essentially it is a second generation pH estimation algorithm that finally leaves behind color based acidity approximations and other assumptions made by readily available water chemistry software and implements a technically and scientifically sound pH estimation method. In addition, it also allows for recipe input, bitterness estimation, color estimation, volume tracking and equipment profile, and extract estimation (including either No-Sparge or Batch Sparge).

It incorporates the common Low Oxygen brewing features such as metabisulfite dosing for mash and sparge water and Morey equation modifier for accounting for the lack of color pickup in the presence of oxygen.

In addition to a rigorously prepared set of calculations it utilizes the embedded Excel Solver and Macro buttons to offer unparalleled user control over the target pH and amounts of acid/base components to be used.

The sheet will be offered for free but protected to safeguard the integrity of the calculations and algorithm.

It should be available sometime next week following peer review by A.J. and the subsequent comment incorporation, error checking, and final formatting.

3
Homebrew Clubs / Syracuse, NY - SCBC Members?
« on: May 16, 2018, 12:51:31 AM »
Any Salt City Brew Club members on the forum? I’m contemplating sitting in on a meeting to see what it’s all about.

4
Questions about the forum? / Possible error on recent post...
« on: May 15, 2018, 03:02:05 PM »
I was trying to post a response to this ongoing thread:

https://www.homebrewersassociation.org/forum/index.php?topic=31502.msg411457#new

and it seems it was locked.

Just curious if this was deliberate or a mistake.

5
After building my water for a long time, I am entertaining using my municipal water. I have reviewed the last 10 years of WQRs and the values are consistent based on the source, which in my case is 90% from Lake Ontario and 10% from Lake Otisco. I had the water tested a while back and it corresponded almost exactly with the WQR averages for a ten year period. So it's stable:

Ca = 33.9
Mg = 9.2
SO4 = 22.9
Cl = 27.7
Na = 8.9

My question relates to the phenomenon by which Carbonate Hardness = Carbonate Alkalinity for Water pH < 8.5.

Since the CO3 component of the alkalinity will generally be a small percentage of the HCO3 concentration when Water pH is < 8.5, is it fair to say that Carbonate Hardness = Carbonate Alkalinity in that scenario?

If so, it would seem that, for my water at least, HCO3 can be calculated as follows:

Hardness as CaCO3 = (2.497*33.9)+(4.164*9.2) = ~ 123

My local WQR quotes my Water pH as being between 7.1-8.5 (which i'll verify by measuring of course) so let's assume the median of 7.8. Assuming an Alkalinity value equal to the Hardness value:

CO3 = ((123*10^(7.8-10.33))/(1+2*10^(7.8-10.33)))*(60/50) = ~ 0.432

HCO3 = (123/(1+2*10^(7.8-10.33)))*(61/50) = ~ 149.13

CO3 < 0.5% of my water, so Hardness as CaCO3 = ~ Alkalinity as CaCO3, right? Did I make this clear as mud?

In general, my water seems well suited to brewing, with only a modest amount of acid required to neutralize the 149 ppm of HCO3.



6
Kegging and Bottling / On Serving: A Look at Total Oxygen Ingress
« on: February 05, 2018, 04:11:37 PM »
This is the last post in a series that we have put out which targets cold-side oxygen ingress. We had previously discussed CO2 purity, purging and transferring, and bottle cap ingress, and now we finish it up with a post that takes all that into consideration as well as factoring in vessel ingress through gaskets and serving/gas lines in oder to show the "sum of all parts" numbers for traditional/standard homebrew practices and our recommended methods.

http://www.lowoxygenbrewing.com/brewing-methods/beer-serving-oxygen-ingress/

7
Kegging and Bottling / Bottle Cap Ingress: Is it real?
« on: January 31, 2018, 03:12:00 PM »
Friend of our forum and longtime collaborator Bilsch wrote up a nice post detailing a bottle storage sensory experiment he did recently. Pretty cool stuff:

http://www.lowoxygenbrewing.com/brewing-methods/bottle-cap-oxygen-ingress-real/

8
Kegging and Bottling / CO2 Purity and Why It's So Important
« on: January 19, 2018, 03:51:31 PM »
We have been getting questions about why people should be interested in CO2 purity and what damaging effects the O2 impurities within bottled CO2 can have on the finished beers of ALL brewers.

We have been working on a blog post for some time and we finally finalized and posted a write-up on it today:

http://www.lowoxygenbrewing.com/brewing-methods/carbon-dioxide-purity/

Let's discuss it!

9
General Homebrew Discussion / BYO Low Oxygen Brewing Article and Live Q/A
« on: January 17, 2018, 02:20:17 AM »
We were approached by Brew Your Own magazine to write a feature about Low Oxygen brewing and we accepted. It will be released in the March/April issue in mid February and plan on have a Google Hangout Live Q/A to go along with it.

Details here:

http://www.lowoxygenbrewing.com/brewing-methods/save-date-342018/




10
The Pub / Happy Brew Year
« on: January 01, 2018, 06:19:36 AM »
Happy New Year to everyone.

We have all had our differences in the past years but I think we can agree on a desire to make the best beer possible.

I’m not going to stop trying to persuade you to use our methods but I won’t get on you too bad for doing things your way either. There is enough good info out there for everyone to make the right decisions for their brewhouse.

Here’s to good things beer related in 2018.

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