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Messages - Mile Hi Brewing Supplies

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Kegging and Bottling / Re: Help Please!!
« on: May 06, 2012, 08:17:51 PM »
Not sure I understand your little experiment, but I don't think it means your guage is bad...temperature change could account for the increased pressure reading and a leak could explain the 0PSI reading. should be able to find the leak.  (I've worked with dozens of kegging systems and have always found the leaks.)  Have you tried mixing up a Star San solution and spraying every connection point and the entire regulator, guages and all?  I've found Star San to be great for this purpose since it foams so readily.   

If that doesn't cut it, I'd return the regulator to the HB supply shop where you purchased it and ask them to help you find the problem. 

All Grain Brewing / Re: Kolsch - Protein Rest or Not ?
« on: January 09, 2010, 08:27:42 PM »
I believe Pilsner malts are generally at least moderately modified and, therefore, much of the larger proteins have already been broken down during malting.  The addition of 7% wheat is probably not enough to require one either.  If it were me, I would not perform a protein rest but some might favor a short (15-30 minute) rest at 133ish.

All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 05:39:02 PM »
This is a full blown study. One would have to narrow down the variables to look at each variable, one at a time in controlled experiments. It would involve countless hours of time involving hundreds of experiments to come to any  concrete conclusions. Water chemistry is a very complex issue in regards to mashing and brewing in general and is very subjective to one's own perception of flavor.

Sounds like a challenge, Kai!

All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 05:19:20 PM »
Yeah Denny, you're right, there are really several related issues here regarding the mineral additions:

-Are they necessary for mash enzymatic (or other) activities:  No.
-Are they necessary for yeast nutrition during the ferment:  Not sure we have a clear answer on this one yet.
-Are they necessary or helpful in contributing to flavor adjustments:  Necessary?  No.  Helpful and effective?  Yes.
-At what point in the brewing process should they be added (sparge water, mash water, or boil):  Assuming we start with RO water, it sounds like one should add some minerals (calcium) to the sparge water to lower the pH.  So if they've been added to the sparge water, is there still a need to add more to the mash or boil?  Sounds like, generally speaking, no.  

If I may try to summarize the key practical points:  Adding minerals to RO brewing water can be helpful in certain processes (such as lautering and maintaining proper pH throughout the process), but may not be essential (if sparge is moderate).  But if one makes the decision to add minerals to the brewing water, the most effective place to do so would be to add the pH reducing minerals to the sparge water and the flavor enhacing minerals to the mash or boil.

Did I get that right?

(I'm still curious regarding the question about whether malt in combination with untreated RO water would provide sufficient yeast nutriens.)

Thanks guys.

All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 03:38:22 PM »
OK, we have clarity on the pH meter and the Stabilizer!  Thanks a LOT for that (to all the responders).

One more clarification, Kai.  You say you just add minerals to the water and don't worry about separating them between mash and boil.  Do you mean you treat the mash and sparge water, and not the boil?  One reason I started this thread is because a fellow brewer...who appears to be well educated from a chemistry standpoint, maintains that NO mineral additions are needed to any brewing water, since the malted barley contains sufficient yeast nutrients.  I gather from you previous posts you agree with that to a point, but may add calcium.  So my question is, do you add that to the sparge water, the mash water, or the boil?  Or does it not make any difference?  (I suspect it makes no difference...).

Thanks again!


All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 03:05:14 PM »
I was hoping to hear from you, Kai.  :)  I've read a lot of your studies and experiments...great stuff!  Now if only I could understand half of it!

So, the ATC pH meters DO correct the pH reading based on the temperature of the solution, correct?  I've been simply placing it directly in the mash...not the right thing to do?  Sounds like I should remove a sample from the mash prior to testing...please confirm.

Regarding the sodium levels...I think you're right.  I've definitely been double-dipping, in that respect.

Regarding the minerals:  I understand that I don't need to add them to the mash or sparge (except maybe some calcium), but what about the boil (for yeast nutrition)?  Should mineral additions be made there, or does the malt provide sufficient nutrients for the yeast?

I really appreciate your help with this.


All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 02:17:31 PM »
My pH meter is ATC so, hopefully, it accounted for the pH shift resulting from the higher temperature.  Hopefully...

Based on the other thread, I now assume this higher pH was caused by mixing the 5.2 with certain minerals (such as chalk and baking soda).  If my thinking is off base (likely...), I'm sure someone will point that out!


All Grain Brewing / Re: Stabilzer and Mineral Additions
« on: January 08, 2010, 03:30:11 AM »
Interesting...and thanks for the link to the prior thread.  I raised this issue recently because I just got a pH meter and noticed that my mash was at 5.5, in spite of having used 5.2 and adding minerals.  I couldn't understand these results and became suspicious of the 5.2.  Based on what I've just read, I think the right thing to do is to toss the 5.2.

Can anyone comment on the mineral/nutrient content of malted barley and malted wheat?  Do they contain sufficient minerals and other nutrients (when used with RO water) to carry out an effective mash, boil, and fermentation?

By the way, with regard to the content of 5.2, I read in another forum the following:

"A blend of two salts. They are neutralized versions of phosphoric acid. They are monosodium phosphate (Na H2 PO4) and disodium phosphate (Na2HPO4) in the right ratio they will form a buffer that locks the pH at 5.2".

Don't know if this sheds any light on the chemical makeup, or even if it's accurate.  Just passing it on...

All Grain Brewing / Stabilzer and Mineral Additions
« on: January 08, 2010, 02:18:06 AM »
Hey guys-

We're having a little discussion in my club regarding the use of 5.2 Stabilizer, in particular when using RO water.  One position is that adding minerals AND 5.2 is at best unnecessary, but may even hinder the effectiveness of the buffers in 5.2.  Also, this individual maintains that there are enough nutrients in malted barley (coupled with 5.2) to "fuel" the mash enzymatic processes, the various boil processes, and the yeast nutrients needed in the ferment...such that no additional minerals need to be added during any of the 3 phases.

Others think that there may be a need for additional minerals particularly when brewing hoppy beers. 

I've never seen this issue addressed specifically, so I'd like to know what you guys think.  Appreciate the help.


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