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Topics - dunngood

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All Grain Brewing / Batch Sparge and Tannins
« on: March 11, 2014, 09:46:56 PM »
I recently brewed a Helles Lager that I have brewed many times before with good results. Now this one has a really paper dry finish. I think it is a astringency problem.
Now I find out the RO water I am using is not RO. It is much worse that my own water. It has a ph of over 8 and high levels of Sodium and Bicarbonate just like water using a water softener.
So my question is even though I batch sparge can water like this pull out tannins? I don't think I over sparge and my sparge water temp is 165F.

General Homebrew Discussion / Clarity-Ferm
« on: April 16, 2012, 10:40:22 AM »
After brewing a Helles and a Pilsner I noticed both are missing the flavor and good taste I usually get from those recipes. The two things I did different was I used RO water and added minerals and I used White Labs Clarity-Ferm. Thats an enzyme that prevent haze.
I know the water adjustment can change flavor but has anyone used the Clarity-Ferm and had this result?

General Homebrew Discussion / Diacetyl maybe ?
« on: March 16, 2012, 08:01:01 PM »
I need some solid options here. We have a judge that cries Diacetyl before the cap is off if its a lager. Here clams that if there is a slickness on the back of his tounqe that is Diacetyl.
Well he might be correct but I heard Charlie Bamforth state that Diacetyl is a very strong flavor component and be tasted at 50 parts per billion.
I know some malt mouth feel has a fullness or slick feel so I am thinking that you would start to taste it before any slickness is present.
 Just need some advice and Thanks.

General Homebrew Discussion / First Wort Hopping and 90 minute boil
« on: February 01, 2012, 11:37:35 AM »
I would like to try the First Wort Hopping technique on my next Pilsner. The problem is I do a 90 minute boil with the Pilsner malt and don't like the idea of boiling the hops for 90 minutes.
I was thinking about using a hop bag and removing the hops just before the boil. Then adding it back after 30 minutes into the boil. Any ideas?

General Homebrew Discussion / Diacetyl or just mouth feel?
« on: June 13, 2011, 05:53:33 PM »
Some BJCP judges have said my lagers have diacetyl and other judges call it a nice malt mouth feel.
I know diacetyl in small amounts can cause a slippery or slickness on your tongue what is the difference ?

General Homebrew Discussion / Patco Antifoam
« on: March 23, 2011, 03:20:16 PM »
This is made by Birko and is a food grade canola product. It is suppose to break down into a yeast nutrient.
I now see where Brewers should not use silicone-containing antifoam for unfiltered beers. The FDA allows active silicone to be used up to 10 parts-per-million (ppm) but stipulates that the silicone must be removed prior to packaging by either filtration or centrifugation. In the case of unfiltered beers, use a food grade, non-silicone antifoam.
I have been using Fermcap but would be interested if anyone has experience with this product.

Equipment and Software / A burning question
« on: March 06, 2011, 03:01:00 PM »
Two brewers in my area are having the same problem. Both have 20 gal. brew stands indoors that run on natural gas. Both are having problems with the flame turning the pots black with shoot and a yellow flame.
Both have tried different nozzles with no luck. One says his flame is ok till he puts a pot on it. It sounds like a gas to air problem but with natural gas there is no regulator. Both have fans for air in and air out. Anyone have any ideas cause I really like drinking there beers.

General Homebrew Discussion / Brewers Clarex and Gluten
« on: December 29, 2010, 06:45:26 PM »
 I just heard of a product that when added to the fermentation reduces the gluten levels to .0005 percent. That should be low enough for any celiac person to tolerate.

The product is an enzyme called Brewers Clarex. It is now offered by White Labs.

Here is more infro.

Has anyone tried this. As I have friends with this problem I might try it.

General Homebrew Discussion / Haze, Flakes and clumbs
« on: September 22, 2010, 04:42:38 PM »
I am having a problem with specks or clumps floating in my beers.Sometimes it looks like a shaken snowdoom. When I bottle the beer is very clear but in about two weeks these specks appear.

It happens with all different styles and ingredients. Sometimes the clumps are even bigger but never seem to settle out.The rest of the beer is very clear.

Do you have any ideas?

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