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Messages - Brewtopalonian

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1
Equipment and Software / Re: Insulated SS Kettle Specific Heat
« on: October 16, 2018, 02:07:29 AM »
"Relax, don't worry, have a Homebrew!"

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2
Equipment and Software / Re: Insulated SS Kettle Specific Heat
« on: October 15, 2018, 09:18:24 PM »
Another thought is to just get a hold of the guys at Clawhammer and ask them to send you their equipment profile.  If you watch their YouTube videos you'll see that they use BeerSmith, so I'd assume they also have an equipment profile already built.

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3
Equipment and Software / Re: Insulated SS Kettle Specific Heat
« on: October 15, 2018, 04:43:36 PM »
Oh, you're using Clawhammer?! Nice! I've been wanting to try that system.  I think I wouldn't even worry about it then!  I would just put my grains in at the set mash temp and let it rise.  Shouldn't take but a couple minutes if that.

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4
Equipment and Software / Re: Insulated SS Kettle Specific Heat
« on: October 15, 2018, 04:01:57 PM »
Hi Koch!

I had to mess with this same issue quite a bit in Beersmith.  I have an SSBrewTech MT that is double walled SS with insulation inbetween (think yeti cup). I had to simply adjust this through trial and error, but mine came out to be .18.

There is, however a more scientific way to go about this that I learned in my chemistry class.

Weigh your vessel empty, write this down.
Fill with 2.5 gallons cold water, weigh this, subtract the difference of the vessel, this is the weight of the water ( use metric weight)... Water weighs 1g/ml or 1kg/L. 

In a separate vessel, pour another 2.5gallons and record it's weight as well.  Begin heating this water to 80*C. (Being accurate with all measurements is important).

Meanwhile, place an accurate (to .01*C) thermometer in your kettle and record it's temperature.  Record the initial temperature of water, stir gently, record a temp reading every minute for 4 minutes.  On the fifth minute it should have balanced out.

When your hot water is ready, pour it into the cold water and watch your thermometer.  Stir, cover, record temp quickly. 

Record temp every 30 sec for 5 minutes.

In Excel or another spreadsheet program, enter the time as your x-value and temp as your y-value and create a graph.  Use the best fit option for a line overlay.  This is only the data from the time you added your hot water to the calorimeter (kettle in your case). 

Take the final temperature (temp at time 5mins) and subtract the initial temp from the final temp.  Multiply this number by the mass of the cold water and 4.184 to find the amount of energy gained by the cold water in Joules. 

Finally subtract the energy gained by the cold water from the energy lost by the hot water, this is the energy absorbed by the calorimeter (kettle) then divide the energy gained by the kettle by the change in temperature, this is the calorimeter constant for your kettle that you will use in BeerSmith.

Hope this helps, I had to refresh myself on this myself, here's a website that I got the info from.

http://Https://sciencing.com/determine-calorimeter-constant-8018985.html



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5
Ingredients / Re: Water Profile for Brown Ale
« on: October 07, 2018, 10:37:40 PM »
Robert, I literally just slipped him 20$ in hopes of getting it! Lol

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6
Ingredients / Re: Water Profile for Brown Ale
« on: October 07, 2018, 09:01:45 PM »
I'm going to assume that you're using the free version of Bru'n Water. It only reports what the mashing water quality will be. That mashing water calcium and sodium content should be significantly reduced when the low alkalinity sparging water is added.

Don't be afraid of sodium in brewing water. Below 50 ppm is fine for pale beers and below 100 can be OK in dark styles.

I just had the big, "oooooOOOOOOoooooo" moment there.   Yes, the free version 1.18a.  Okay, I'm gonna trust it and go with it!  Thanks so much Martin! I owe you a homebrew!

7
Ingredients / Re: Water Profile for Brown Ale
« on: October 07, 2018, 08:40:41 PM »
PS: brown malt is not a crystal malt.

That did change a little bit!  However, here is what Bru'n Water is telling me to add to get to the desired pH of 5.3:

I have to add 1g/gal of Baking Soda and .2g/gal Pickling Lime - which gives me way too much sodium (80ppm) and a bicarbonate level of 295 in my mash.

OR

I add .5g/gal Pickling Lime and .36g/gal Baking Soda - this gives me high calcium (72ppm), still slightly higher than called for Sodium (34ppm), and Bicarbonate of 302

Do I just trust the science and go with it?  Is there anything wrong with having that high of a Bicarbonate in this particular mash?  Will it create astringent flavors? 

Thanks for your input Martin!  I really do appreciate it!

Here is a link to exactly what I've got going on right now:

https://drive.google.com/file/d/1QBJoDQLnOM5Scx0Cpd34cLhYDC3T8QwW/view?usp=sharing

8
Ingredients / Re: Water Profile for Brown Ale
« on: October 07, 2018, 04:11:31 PM »
Hmmm interesting, I'm no chemist, but I'm seeing something happen in Bru'n Water that isn't making much sense to me.  Adding Pickling Lime Ca(OH)2 increases Bicarbonate levels.... but Bicarbonates are CO3 .  There Hydroxide OH- Ions from the Pickling lime, which should correctly reduce pH, but no Bicarbonates.  Now I really do want the chemist to chime in!   :o

To get my pH to the correct 5.3 I need to increase my supposed bicarbonate level to 256ppm which seems ridiculously high and I'm afraid it will ruin other aspects of my beer.  Also, my sodium is off the chart or my calcium will be off the chart if I go the other way.  I'm at a loss here.

Edit:  Maybe my mash sucks?  Perhaps a recipe building issue and not a water issue at all?

9
Ingredients / Re: Water Profile for Brown Ale
« on: October 07, 2018, 04:00:17 PM »
Maybe becasue CaCO3 is so ineffective at raising pH?  I stopped using it years ago for that reason.  I now use baking soda for slight adjustments and pickling lime for larger ones.

Hmmm. Interesting!  I'll try that!  Thanks Denny, always great getting your advice!  Curious to see if Martin chimes in on this one.

10
Ingredients / Water Profile for Brown Ale
« on: October 07, 2018, 03:54:55 PM »
Hi everyone!

I'm working on trying to put together a water profile for my brown ale.  I'm using Bru'n Water, entered my grain bill, using RO water, and aiming for Brown Full profile.  However, I am worried about the ultra low pH I'm getting.  It's saying the predicted pH, even with 86ppm CaCO3, will be at 5.03.  As I understand it, I want a pH at around 5.4-5.6 for a brown.  Do I just keep adding more Bicarbonate or is there something else I should be doing?  Here's my grainbill and the profile I'm going after:

Grist:
 
Maris Otter - 8lbs 4.7oz
Brown Malt 2lbs 14oz
Crystal, medium 8 oz
Honey Malt 6.4 oz
Crystal, Dark 4oz
Chocolate Malt 3.5oz
Special Roast 3.5 oz

Target Water Profile:
Brown Full

Ca - 50
Mg - 5
Na - 27
SO4 - 50
Cl - 60
CaCO3 - 85

11
Beer Recipes / Re: Biere de Garde recipe critique
« on: October 03, 2018, 04:50:24 PM »
Okay so what should I read/study to stay up to date and well informed, so as to avoid being made a fool of when I give what I had thought is sound advice?

Online is the place to be.  Right here right now is a good place to start.  And homebrewtalk.com as well.  And maybe Brulosophy.com.  The best thing to do always, of course, is to run your own experiments, learn from your own experiences, and thus become educated on stuff yourself, since there is so very much that remains debatable and contentious everywhere you go.  The hobby as a whole continues to evolve on a daily basis, literally.  I'm learning new stuff all the time, otherwise I wouldn't be here.  Some might think that after 19 years and roughly 160 batches homebrewing, and being online for almost that whole time, and reading tons of books, that I'd know everything about everything.  False.  I don't.  And neither does anyone else.  But if you can keep up with the joneses online, you'll be better off than most.

Cheers.

Just a heads up, I took your advice and have been looking this information up.  I found a Brulosophy exBeeriment suggesting that a protein rest does not have a negative effect on your head retention even given highly modified grains.
http://brulosophy.com/2018/09/10/the-mash-protein-rest-vs-single-infusion-exbeeriment-results/

12
All Grain Brewing / Re: Solvent Flavors in Final Product
« on: September 30, 2018, 07:43:41 PM »
I live in Utah so I understand your dilemma!  I eventually built a fermentation chamber that holds three fermenters.  But before I did that I would put the fermenters in my basement closet and got some extra large white t-shirts, soaked them in water and put them over the fermenters then out a fan on it.  This helps during high kraussen when temps are at their highest.

It sounds silly, but as long as you keep your t-shirts wet and some gentle wind on it, in the dry desert air, it works like a swamp cooler and really does the trick.

Good luck!  If you want some suggestions on a fermentation chamber HMU in a PM.

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13
Great Show Denny!  I didn't know you did this, will definitely be tuning in from now on!

14
Beer Recipes / Re: Room for Improvement (Brown Ale Comp Results)
« on: September 26, 2018, 10:10:02 PM »
I have feeling chewing on chocolate malt will be a bit bitter.

It won't kill you, and you'll learn a ton.


I also always chew my malts before milling for mash-in.  I love to get an idea of what my beer will taste like throughout the process as it develops.  I taste it every step of the way....  just don't try munching on hop pellets, that'll put hair on your chest.  LOL

I've changed some things up in the recipe as per everyones suggestions and will probably give it another run next week.  Thanks for the input fellas!

15
Beer Recipes / Re: Room for Improvement (Brown Ale Comp Results)
« on: September 26, 2018, 09:34:33 PM »
Nice!  I'll have to experiment with the different brands.  They guys at this shop let you have a sample to chew on if you want... But I have feeling chewing on chocolate malt will be a bit bitter.

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