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Messages - Andor

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1
General Homebrew Discussion / Re: Diluting 88% lactic acid
« on: August 14, 2018, 01:57:35 AM »
The answer to the original question is yes. I use 88% lactic even though it can be challenging to measure small amounts. Last year I was hitting my mash pH on the nose, but earlier this year I started coming in a bit high and had to increase the amount. I inquired on this forum if my lactic could be degrading but was told that it was stable. I think my municipal water changed a bit. In the last few brews I have increased my lactic acid by about 20% over what Bru'nWater says and have hit my targets again. If you are missing your target it might be your water (or your grain bill) and not the lactic acid.

Thanks. I do have a glass pipet accurate to .1 ml its just often more practical for me to work with a less concentrated solution.  I'm not a chemistry wiz and the PH being off today was the first it dawned on me that maybe its not a straight forward calculation.

2
General Homebrew Discussion / Diluting 88% lactic acid
« on: August 13, 2018, 07:54:12 PM »
Can 88% lactic be diluted 1:1 with distilled water to make 44% lactic acid? I was way off on my ph today which is very very rare and im questioning my 44% solution.

3
All Grain Brewing / Re: IPA water profile
« on: May 25, 2018, 01:30:12 PM »
NEIPA is not an IPA. Its a NEIPA.



And that's from the young Denny Conn himself.


On point

4
General Homebrew Discussion / lemon flavor
« on: May 09, 2018, 03:48:21 AM »
Anyone have a good technique for getting a lemon flavor to carry over into a finished beer? Im typically not into beers with added flavors but I had a lemon weiss beer that I liked recently and want to do something similar. I think dropping the ph of the ph with citric or lactic acid will get some of the way there but Id like some actually lemon flavor


5
Yeast and Fermentation / Re: Using harvested yeast
« on: March 30, 2018, 03:52:49 PM »
Another option to harvesting from fermenter is to harvest from the starter. For yesterday's brew I made a liter sns starter late the night before. When it came time to pitch I shook it up to get it as homogenous as possible and  poured 100ml into another starter. (100ml was just a guess, ive never did this before)The second starter was fermenting happily this morning. When I'm ready to brew I'll take the starter out of the refrigerator decant and repeat the process as if it was a new smack pack. Thats the plan anyway

6
General Homebrew Discussion / Re: Adjusting hop alpha acids
« on: March 28, 2018, 08:46:45 PM »
Since I store my hops in the freezer, I also ignore alpha loss calculations. Those alpha loss calculations do seem to be too conservative based on my experience.
Don't the figures for alpha loss assume storage at 0°C?  It would seem a home freezer at 0°F (-18°C) offers a real advantage!
No, the reference is 20C, 68F.

I haven't checked all the references so carefully, but if true and the calculators are based on 20 C, but most brewers are storing the hops at 0 C, then per Arrhenius general rule of thumb where chemical reaction rates double for each 10 C rise, we should expect degradation to occur at approximately 25% (0.5 squared) at 0 C compared with whatever the calc spits out.  This seems to correspond with our experiences pretty well -- I said 1/2 but maybe it really is 1/4 as much loss as "they" say.  I'm pretty busy at the moment (so why the hell am I writing this??) but if I remember I will check more references tonight or this weekend....


Hop storage numbers are 6 month at 20c from what ive seen but beersmith adjusts based on the the actual storage temp and the package. At 20c most hops I've looked at lose at  25% of their aa after 6 moths.  With beer smiths numbers it showed about a loss 3 alpha acid
After 18 months

http://beersmith.com/blog/2008/04/15/brewing-hops-storage-preserving-precious-hops/

7
General Homebrew Discussion / Adjusting hop alpha acids
« on: March 27, 2018, 11:22:43 PM »
I've always just went with what the hops aa's were when I bought them but planning for a brew today I plugged each hop into beersmiths hop tool and it resulted in a pretty big difference in ibus. All hops are 2016 harvest stored in food saver or original package  in freezer. Has the decline in aa's been proven to be accurate given modern storage processes? Beersmith asked hop storage index, temp, and package


What are you guys doing? Adjusting or leaving as is?  I realize either way is a guess, I'm just looking for the best guess

8
Beer Recipes / Re: Rochefort 6 clone
« on: January 21, 2018, 08:55:19 PM »
I believe that's Denny Conn's recipe for Rochefort 8.

I'm not certain if the 6 and the 8 use the same grist but I imagine it's possible.  They might use different yeasts or fiddle with fermentation temperatures or something too.  I'll go look it up in BLAM and see if there's anything in there....

Update: BLAM (Brew Like A Monk) states that the grain bills are about the same for 6, 8, and 10, with extra malt and sugars in the 8 and 10.  The difference, then, is likely a bit less malt and maybe little or no dark candi syrup.  Rochefort 6 is also stated as 20 SRM versus Rochefort 8 having 32 SRM, and 1.072 vs. 1.078, which seems to support this.  So, maybe use the same recipe but aim for the specified OG of 1.072 with no dark candi and 20 SRM and see where that gets you.  If you need to reduce color further to hit 20 SRM, I might take out some of the Carafa, but leave the rest alone.

Good luck.

Thank you good sir.

9
Beer Recipes / Rochefort 6 clone
« on: January 21, 2018, 02:33:28 PM »
Does anyone know anything about this beer? Is it scaled down directly from the 8 or does the recipe vary between the strengths? I found this 8 clone from Herman Holtrop but nothing on rochefort 6.

70.4 2375 grams Pilsnermalt (Belgian)
11.1 375 grams Caramunich 120 EBC
1.5 50 grams Carafa special dehusked 800 EBC
3.7 125 grams Special "B"
3.7 125 grams Flaked Corn
9.6 325 grams Dark Candysugar


10
General Homebrew Discussion / Re: pH meters
« on: November 09, 2017, 02:57:09 AM »
I predominantly want a pH meter for mead making, but also to check the pH for all grain beer.  I have around $100 to spend. Anyone recommend something that is accurate, reliable, durable, little upkeep? I realize you have to soak the probes frequently in storage solution.  Plus, I noticed the milwaukee meter does not correct for temperature about 140 degrees. is that a problem for all grain? Thanks!

No matter what ph meter you get you want to take your reading at room temp for both accuracy and the life of your probe. I got the mw 102 and have have no complaints.

11
General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 12, 2017, 01:03:39 AM »
A well brewed home brew beer is the picture on the puzzle box

12
Yeast and Fermentation / Re: Wyeast 3522 questions
« on: October 05, 2017, 11:27:14 PM »
I've gotten attenuation in the mid 80's very time I've used it.  It's a beast
 
 

13
I couldn't register to leave a comment on experimentalbrew.com, but I had a question on the mushroom beer segment. Denny, shouldn't he use 5x less dried than wet mushrooms? Dried hops and spices are generally more concentrated than the fresh counterpart. Any thoughts on other mushroom varieties that might be interesting to use if I can't get chantrelles?

Cool interview with Seth of Mecca, cool to hear about new barley varieties being developed. Honestly, we don't really know most varieties that we currently use with a few exceptions (Maris Otter, Briess Synergy pils, etc.)

I thought the same thing. It'd be like saying you should use 5× more you pellets in a recipe that calls for wet hops because wet hops weigh more.

14
Yeast and Fermentation / Re: Off flavors from stressed lager yeast
« on: September 20, 2017, 02:05:01 PM »
I mostly use 34/70 and it pops up about once a year. It's almost like a mix between oxidation and gym sock in flavor and aroma. The last batch with this problem seemed to improve dramatically after a couple of months in the keg. I also seem to be a lot more sensitive to it than most and sometimes pick it up in certain commercial beers that are lagers. The beer did seem to lag more than most but attenuated well.

I wonder if there is variability in the quality of 34/70. I noticed a weird flavor sort of tart/caramel in my last batch I thought was some sort of mild infection. The identical recipe fermented exactly the same a few months ago didn't have the flavor.

15
Ingredients / Re: Polyclar Brewbrite
« on: September 18, 2017, 07:15:07 PM »
I've been really impressed with diy brewbrite. I've been doing what Hoosierbrew suggested above .5 g per gallon pvpp and 1/2 wf tab for 5.5 gallons. My wort has never been clearer leaving the kettle and my beers have also ended cleared in gereral. Not sure id use on every beer style but I think it gives me positive results for lagers. I've noticed my post boil gravity sample has a smoother flavor, less of a typical pre fermentation harshness. I haven't compared batches with and without but for my lagers I am going to continue using it.

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