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Messages - kramerog

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1
All Things Food / Re: Cured Pork Belly
« on: September 21, 2018, 01:52:24 PM »
What temperature does the meat get to during smoking?

2
All Grain Brewing / Re: exhaust system
« on: September 21, 2018, 01:47:19 PM »
I probably won't be able to help much, but we probably all need some additional information to help.

How much wort would you be boiling at a time? 
How cold does it get outside in winter?

3
Kegging and Bottling / Re: Leaky kegs
« on: September 20, 2018, 05:46:28 PM »
What Goose said.  I would add that it is easier IME to find leaks by spritzing with diluted starsan than with water because starsan contains a surfactant.  Some people will duct tape around the top of the keg or use a bike inner tube to hold water on top of the keg so that the top can hold water making even the smallest leaks visible.

4
Other Fermentables / Re: DIY sports drink
« on: September 09, 2018, 09:33:58 PM »
Sports drink is a dream environment for bacteria (sugar & electrolytes).  If I am lucky when I have excess sports drink it will last a week.   Gatorade is hot filled into containers at ~180 F to keep safe.  Having a 5-gallon keg of sports drink is not a great idea unless you can drink fairly quickly or have some kind of sanitation plan to avoid infection.  This plan would include a pH below 4.5 which is normal for sports drinks and a preservative or hot filling the keg.

While carbonation is not desirable in a sports drink, I think it would be possible to keg and dispense sports drink at a low CO2 pressure such that carbonation was not a problem. 

Let us know how this works out.

5
Kegging and Bottling / Re: Bottle not completely filled up
« on: August 28, 2018, 05:20:59 PM »
Beer holds more CO2 (~2.5 v/v depending on beer style) than the headspace (1 v/v).

6
All Grain Brewing / Re: Mash problems?
« on: August 26, 2018, 02:53:09 PM »
Your mash is quite thick.   It can be difficult to make sure that grains are properly incorporated with water when the mash is that thick.  I prefer to mash at 1.5 qt/lb. 

7
Extract/Partial Mash Brewing / Re: NEIPA Failure Brew - Need Opinions
« on: August 21, 2018, 02:57:45 AM »
Regarding dryness, I recommend mashing at a higher temperature and shooting for ~100 ppm chloride form calcium chloride and ~100 ppm sulfate from calcium sulfate.

Regarding flavor and aroma, the culprit appears to be oxidation or volatilization.  I don't bottle much anymore so I can't give you  recommendations for avoiding oxidation and bottling during bottling.  Nevertheless consider not crashing your beer as that usually sucks in air or using a contraption to avoid suck back of air.

8
I release most of the CO2 through the PRV.  I vent the rest through the gas out (via gas disconnect and hose) to purge the hose of O2 before connecting the gas out to my carboy to maintain a CO2 blanket over the beer in the carboy.

9
General Homebrew Discussion / Re: Diluting 88% lactic acid
« on: August 14, 2018, 01:57:40 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.
If you are diluting volumetrically 1:1 then you will get something that is stronger than 44% solution, but perhaps close enough.  I don't have properties data for lactic acid at 88%, but I have it for lower concentrations.  Diluting 80% lactic 1:1 volumetrically with distilled results in a solution of ~43% lactic acid because the specific gravity of 80% lactic acid is 1.1848. 

If you dilute volumetrically 1:1.2 with distilled you should get ~44% lactic acid.

10
The Brett will eat autolyzed yeast so you don't have to be worry about autolyzed flavors IIRC.  Autolysis does affect the Brett fermentation and the Brett flavors produced but I can't be more specific.  So autolysis could be a benefit or a detriment depending on what you are going for.

11
Yeast and Fermentation / Re: lil critters in my starter
« on: July 30, 2018, 04:25:31 PM »
This is the type of situation in which I would dump my starter and do a shaken not stirred starter.

12
General Homebrew Discussion / Re: "Grassy" flavor
« on: July 30, 2018, 01:02:48 AM »
My experience with grassiness in my home brews come mostly from using wet hops and from oxidation.  As to oxidation, the fresh hop  quality had faded  allowing the grassiness to become apparent.

Sent from my Moto Z (2) using Tapatalk

Thanks for the info. Would dry hopping with an old /oxidized hop contribute more to the grassy flavor than one used for primary bittering? Seems like dry hopping would be the dominate factor?

Yes, I don't get grassiness from bittering additions.   When I was talking of oxdiation, I was talking about oxidation of beer, but I supposed old hops might come off grassier than new hops to the extent that the primary aromas and flavors have faded.

13
Yeast and Fermentation / Re: Back from a close call
« on: July 27, 2018, 08:06:21 PM »
I'm glad you have recovered and are having success in keeping care of yourself.  Welcome back!

14
General Homebrew Discussion / Re: "Grassy" flavor
« on: July 27, 2018, 12:50:54 PM »
My experience with grassiness in my home brews come mostly from using wet hops and from oxidation.  As to oxidation, the fresh hop  quality had faded  allowing the grassiness to become apparent.

Sent from my Moto Z (2) using Tapatalk


15
General Homebrew Discussion / Re: "Grassy" flavor
« on: July 24, 2018, 11:48:50 PM »
Always, always, always, first ask yourself the question: Are the judges full of crap?!  I would say that about 60% judges put out an unfortunate high level of crap.

Only after you answer that question can we answer any other questions.

That is a very good point as well and I agree it is the place to start....

- You said your beers scored well, so were the judges criticizing the "grassy" or just describing the perception of the hops?

- Grassy is a "descriptor" for some hops that is not inherently bad.  Some hops are not "fruity" or "Citrusy" - they are "grassy" or "earthy" or "spicy."  So, if it was conveyed in a way that did not specifically say it was a negative, it could simply be that.

-Most importantly  - do YOU find it "grassy?"  Do YOU find it to be negative in that regard? Do your friends find it grassy (in a bad way)? If not..... Don't chase a problem that is not a problem to you.

Yeah good point... I find it a little on the sweet side, or not bitter enough for the style. 2 of the 3 judges found it grassy and rated it a 34 and 35 out of 50. The other judge (owned the brewery pub we were at) rated it 41/50 and had no mention of it being grassy. I don't find it necessarily grass, but I know my palette isn't the best. :)

One more thing - do you know how the comnpetition bottles were shipped or stored vs the bottles you kept.  Some beers come into competitions quite a bit damaged.

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