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Messages - Robert

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1
Yeast and Fermentation / Re: Trub resting on top of yeast
« on: Today at 03:06:22 AM »
I see this phenomenon when harvesting and rinsing the first couple of generations of lager yeast, though I've never used WLP800.  That middle layer is yeast, it is just not packing down as quickly as the bottom layer.  If you chill it, it will settle faster, but may still look a bit different.  Some of the yeast cells are just less flocculent and of the older generation from the lab. I find this phenomenon virtually disappears after the first couple of repitches of the yeast, when more of the yeast will be new, young, vigorous, unifom cells from the latest fermentation. What you are seeing does not affect the fermentation performance of the yeast, in my experience.   

(Unless I'm unable to see some additional details in the photo, and you're sure it it trub.)

2
General Homebrew Discussion / Re: Brew Systems RO water treatment
« on: July 15, 2018, 11:53:24 PM »
If you intend to brew large batches on a regular basis and you want household RO water use as well, the RO system pays for itself over a couple years time.  Plus you can attach a TDS meter to verify the water filtration extent.

Walmart and grocery stores have pretty wide swings on their conditioned RO water or at least that is what a local water engineer expressed to me back when I was getting water from a heavily used commercial unit at a local store.

YMMV, of course.
Just look at the profile Martin assumes for typical (store bought) RO in Bru'n Water;  it has some significant mineral content left, notably bicarbonate and sodium. Meanwhile, my $175 unit puts out water at 3-5ppm TDS.  It also runs a gallon in 15-20 minutes with a fairly good water to brine ratio.  Shop around if you're going to buy a system.  I wonder if this unit is premium priced just because they are able to pitch it to a specialist consumer.  I'd bet the guts are identical to other systems on the market.

3
Kegging and Bottling / Re: Lubricant noob
« on: July 15, 2018, 09:14:50 PM »
The only thing I lubricate are the posts, it makes the disconnects work really easy and helps those o-ring last longer.    I don't think lube extends the life of the other parts really.  When I buy a new (to me) keg I replace everything (including poppets, PRV and posts if they're in poor condition,) and you have to replace the rubber parts periodically no matter what. I don't want any lube or sealant anywhere that might contact beer.  (I like foam on my beer and beery flavor in it.) Whatever you lube, use only pure silicone grease. Petroleum products will eat up the o-rings.

(I've never had a leak that lube could fix.  I think that indicates deterioration requiring replacement.)

EDIT for that matter, I've never had a leak at all except in a used keg as purchased, they've been perfect after that initial refurbishing.

4
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 14, 2018, 10:06:38 PM »
^^^^
Simply, not all oxidation is LOX-related?  Polyphenols oxidize, all sorts of things oxidize right through the life of the beer, requiring ongoing vigilance against oxygen.  LOX degradation of lipids leads to the particular problem of aldehydes leading to T-2-N.  But I'm thinking if you're excluding oxygen by other means anyway, these malts may seem less necessary or elegant in many cases.   Gallotannin (which you're likely using anyway as a chelator) supposedly prevents aldehyde formation; it might be simpler just to use that in addition to oxygen-exclusion measures (which you're also necessarily using anyway.)

An obvious market for these malts, it follows, would be Reinheitsgebot-bound brewers.  But that's not about elegance, just ridiculousness.   IMHO.

5
The Pub / Re: My new scale
« on: July 14, 2018, 09:50:11 PM »
Interesting since ±0.5 g isn't really enough precision for "that" market...
But I looked and see it has 6kg  capacity with that 0.5g resolution, which is nice!   My kitchen scale is 5kg/1g.  And cost a lot more.  Might be my next one if I  need a replacement.

My scale for salts and finings has a resolution of 0.05g, capacity 250g.  More suited to "that" market.  It was sold as a "diet" scale.  Cuz you definitely don't want 0.05g too much açai berry in that smoothie ... right?

6
Beer Recipes / Re: Pickle Juice
« on: July 14, 2018, 08:04:43 PM »
I'm looking at this here in the beer aisle:

Urban Artifact (Cincinnati) "Pickle," Dill Pickle Gose.

"This Gose is brewed with 1,000 lbs of cucumbers, 9 lbs of sea salt, 2 lbs of fresh dill, and 567g of  coriander per 30 BBL batch."

At least gives an idea of proportions of flavor ekements.

7
Equipment and Software / Re: Newest Toy
« on: July 14, 2018, 06:26:51 PM »
"Listen, Apprentice. To make it ferment, you have to pitch the slurry and say the incantation.  Well, really, it works fine if you just pitch the slurry.  The incantation does bubkas by itself.  But just to be safe...."  ;D

8
Equipment and Software / Re: Newest Toy
« on: July 14, 2018, 02:05:02 PM »
I had forgotten about that fascinating blog. Such great and interesting information!

Seems like there should be countless better options out there for stainless food grade cool ships apart from cutting a keg open but I guess I can't think of any right now....
One great thing about jkirkham's half-keg coolship, though, is that the semicircular profile maximizes surface-area-to-volume with a smaller footprint than traditional shallow rectangular vessels.

9
Kegging and Bottling / Re: intertap/perlick
« on: July 13, 2018, 06:07:30 PM »
Intertap, definitely.  I have the all-stainless flow control, which (stainless) is not much spendier than brass-base.  With or without the flow control, the Intertap design is genius.  The sliding shuttle seals positively every time, unlike the swinging ball and floating gasket on the Perlick, which I switched from.  It's also easy to completely disassemble for cleaning.   Plus, the attachments that thread on in place of the regular spout are great.  I use the ball lock post for quick setup of my recirculating pump, and only occasionally disassemble everything just for good measure.

10
MoreBeer is the best I've found.  Even if I don't buy more stuff to make free shipping, the cost is negligible and way undercuts Amazon Prime. Like jkirkham said, one of these days I'm gonna get the 50lbs...

11
Beer Recipes / Re: Pickle Juice
« on: July 13, 2018, 01:55:45 AM »
I'm listening, please expound!
Pun-ish, sorry.  "Half sours" are what the Jewish delis in the East call the lactic fermented pickles.  (The old style delis would put a bowl on every table, topping them up daily.  On top, practically just salty cukes.  Dig down, more lactic.)  "Full sours" are the lactic pickles packed in vinegar brine, AKA Kosher pickles.

12
All Grain Brewing / Re: pale malt difference
« on: July 13, 2018, 01:41:09 AM »
I just tasted a gravity & pH sample from my first brew with Simpson's Golden Promise (I know, how did I not get to this before.)  I think I'm in love.
My personal favorite
Jim, your frequent enthusiastic endorsement was a factor in my deciding to finally shell out for a bag. Now I'm already hooked , at least I see I can go to Morebeer, pay shipping, and still save $10 over LHBS.  (OTOH it's always going to be incredibly fresh at LHBS. They also have a distillery and it's the base of their whiskey, so they buy boatloads.  The smell coming from back there was another factor in my decision.)

13
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 13, 2018, 01:19:58 AM »
And I see these malts as more attractive to big brewers who need every possible lever to pull to maximize stability, whereas home- and craft brewers are better able to ensure their products are handled properly, another lever.  (Temperature, the great accelerator.)  Even there, I seem to recall Joe Hertrich in a podcast suggesting that accepting a bit higher color off the kiln and mashing higher might negate the need for null-LOX barley.  (Hmm, those seem to be his solutions to many issues....)

14
Ingredients / Re: Null-lox Malts from Morebeer
« on: July 13, 2018, 01:00:54 AM »
Big Monk, I can see this as another problem you can approach by reducing one or more elements of a triangle as it were.  Oxygen the catalyst, LOX the agent and lipids the substrate.  Reduce lipids (wort clarity,) minimize oxygen, thereby compensate for the presence of LOX.  But I realize lipid degradation can begin at (let's ignore before) mashing in, before you've run off clear wort.  Is this where gallotannin comes in?

15
All Grain Brewing / Re: berliner weisse
« on: July 13, 2018, 12:09:36 AM »
If using an old time glass carboy (not debating here whether glass is desirable for other reasons,) 1" ID vinyl tubing fits perfectly in the neck, and is impossible to clog.

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