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Messages - narvin

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1
Commercial Beer Reviews / Re: Westmalle Tripel
« on: December 05, 2016, 08:35:13 PM »
The only thing I worry about is fading of logos or deterioration of a gold/silver rim, both which I've seen happen.

2
Equipment and Software / Re: broken refrctometer
« on: November 22, 2016, 11:09:44 AM »
There's most likely not going to be a warranty. I have successfully glued mine back together with a little super glue. That said, you can buy them new 25-35 bucks.

Yeah, the lense fell off of mine but I was able to superglue it back on.  Better than nothing.

3
Ingredients / Re: Polyclar Brewbrite
« on: November 04, 2016, 05:28:22 PM »
All I'm finding are Polyclar VT and Polyclar 10 (not even sure if they are different).

The directions for both are to add post-fermentation, which I have no interest in.  Can either of these be used successfully in the boil?

IIRC zwiller posted that he has made his own Brewbrite using typical LHBS Polyclar. I did the same using Polyclar 10 and 1/2 tab whirlfloc and added the mixture @ 10 mins left in the boil.


Me as well.  Polyclar 10 (5g) and 1 whirlfloc tab for 12 gallons post boil. Smooth wort.

4
The Pub / Re: Baseball 2016
« on: November 04, 2016, 11:05:06 AM »
Well, congrats to the cubs.  Better than the Red Sox winning... now you just need to make sure your fanbase doesn't become as obnoxious as theirs.  ;D

5
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 04, 2016, 11:03:01 AM »
Looks great.  I was definitely a critic of the original presentation, but never of the idea of avoiding oxidation.

6
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 04, 2016, 11:00:30 AM »
Nothing specific in the trub that would have an effect on flavor?

I absolutely advocate removing hop sludge and hot break.  But these aren't in suspension after a few minutes and don't contribute to what I'd consider "cloudy" wort.

7
Extract/Partial Mash Brewing / Re: Issues trying to make an IPA
« on: November 04, 2016, 10:50:20 AM »
I assume you're looking at American IPA.  I don't think you should focus on the water.  Look at:

- Not enough late hop additions(should be at least 50% of the total hops < 20 minutes)
- Not enough dry hopping (3 oz /5 gallon)
- Oxidation - do NOT do a seconday, be careful to avoid splashing when bottling, and if you're kegging, purge the keg first.
- Make sure the hops are fresh.  If you have any doubts about the whole hops you get (i.e. they are brown), use pellets.

8
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 04, 2016, 06:14:20 AM »
Maybe the question has been asked and answered. How important is it to get the clearest possible wort into the fermentor?

Varying degrees of trub separation: removing hot trub, removing cold trub or a combination of the 2 has a number of effects, most notably faster lagering times.

There are also numerous things that contribute to clear wort.  We've been focusing on polyphenols here, but it's hard to say that clarity itself is what makes a difference.

9
Beer Travel / Re: Where am I?
« on: November 04, 2016, 06:12:33 AM »
Straight lambic is young (generally 1 yr) and uncarbonated, so it's perfect for a box.

Where am (was) I?


Oud Beersel.

Good job, eagle eye.  Did you recognize the logo or the guy giving the tour?  :)

10
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 05:15:51 AM »
But yes, in any other situation I just throw the pellets in.

11
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 04:43:42 AM »
I never use a bag. Just throw 'em in!

In the keg that's a recipe for clogged poppets.  There is nothing worse than knowing you have 5 gallons of delicious beer that won't come out!

12
Beer Travel / Re: Where am I?
« on: November 02, 2016, 10:58:30 AM »
Straight lambic is young (generally 1 yr) and uncarbonated, so it's perfect for a box.

Where am (was) I?


13
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 09:45:17 AM »
Spunding makes great sense but not for IPA/dry hopping.  Cold crashing and DH on bright beer has been the largest improvement I've made in a long time to my IPA and kinda nixes it.  As of now my thoughts are basically, MAYBE adding KMB/SMB at dry hop giving it time to dissipate and AA at kegging.  Might consider sugar carbonation too.   

Yeah, exactly what I was thinking of.  The biggest drop-off in beer that I see is from bottling IPAs from the keg.

14
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 09:43:11 AM »
From my trials of antiox-c along with sulfur I got a host of other off flavors.

That's not good.  I am a little concerned about adding SO2 causing compounds post boil.  On the other hand, wine uses much higher doses and generally has no sulfur flavor, so will probably do my own trials.

I'm looking at this mostly for dry hopped IPAs, and possibly for bottling them as well.

15
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 08:21:41 AM »
So, veering off topic, has anybody yet looked at the composition of AntioxC and the recommended dose and tried to ballpark a comparable addition of k-meta and aa?

This gives dosing info but there's no real way to know the % makeup of it.

https://bsgcraftbrewing.com/Resources%5CCraftBrewing%5CPDFs%5CProduct_Spec_and_Data_Sheets%5CProduct_Data_Sheets/AntioxC_PI.pdf

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