Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - mabrungard

Pages: [1] 2 3 ... 122
All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 10:34:23 AM »
47 PPM is quite uncommon. Are you sure the units are correct?

All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:02:29 PM »
70 ppm Na should be OK for a stout. I'm surprised with the low Ca value. I wouldn't add any more Cl to the water, but for a big malty RIS, having more sulfate would be OK. The sulfate will help dry the finish out and that is helpful when brewing a high gravity beer. Burton Ale is a big malty beer that was brewed in Burton on Trent and it was highly regarded and it was also reputed to be a forerunner to RIS.

Adding a bit more gypsum to bring the sulfate into the 100 to 150 ppm range could be OK. I would target 100 ppm to begin with and try out a touch more gypsum in your glass of that beer to see if it helps or not.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 20, 2016, 05:56:46 AM »
Aluminum is essentially unreactive at the range of typical wort pH. So, no worries with Al in wort. But it will corrode at typical beer pH.

Equipment and Software / Re: Cold crashing with Ss Brew Bucket?
« on: October 19, 2016, 06:16:14 AM »
I recently added a gas post to my Blichmann conical and I have to say it works beautifully!  I just connect my CO2 tank with the regulator at zero pressure and then dial in a teeny bit of pressure. No suckback when I drain the fermenter. My blowoff tube allows me to have somewhere on the order of a foot of water column on it, so I can pressurize the fermenter occassionally without having suckback.

Search for "gas ball lock bulkhead post" on Ebay to find plenty.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 18, 2016, 06:10:10 PM »
True Jeff, but the Uerige example strongly typifies the problems with oxygen contact. You recall that trip that my clubmates took to Germany last summer and they brought back very fresh bottles of Uerige. They were all showing staling and oxidation a week later when I tasted them.

But this brings up something I put forward a couple of months ago regarding oxidation. LODO is NOT appropriate for all beer styles. I still say that some styles need that oxidation during their creation in order to produce the proper and desirable taste profile.

Hmm? I'm wondering how this could have affected it. Somehow that mold was producing alkalinity...curious!

Ingredients / Re: Rahr Pilsner adjustment in BW
« on: October 14, 2016, 05:23:30 AM »
I don't know if you can apply that to their Pils malt. If you have a pH meter and distilled water, mash a small sample of the malt with distilled water at the proper water/grist ratio and check the resulting pH. A typical pils malt will produce a pH of about 5.7 to 5.8. If the resulting pH is lower, using the increased malt color setting would be appropriate.

Getting the base malt pH right is the most important thing for getting the overall mash pH right. Base malt is the largest percentage of the grist and has the greatest influence.

Ingredients / Re: Brewtan B
« on: October 14, 2016, 05:16:45 AM »
The extra SMB provides the neutralization capacity for subsequent oxygen uptake. The art of the matter is determining how much extra SMB you need in your system to provide adequate protection. Sure, 100 ppm SMB is probably a safe starting point, but it comes with an increased cost in terms of Na and SO4 content. Some brewers on the German forum have been experimenting with lower dosage, including me.

In my opinion, modest Na content in beer does not produce a really detrimental taste effect. If you can keep that below 50 ppm, it should be OK for virtually all styles. You shouldn't taste it as salty, but it could have a sweetening effect.

All Grain Brewing / Re: Beat down on a brew day
« on: October 13, 2016, 05:49:17 AM »
If your water is as void of minerals as you say, you should not have needed to add more alkalinity

Incorrect! When you add a large amount of calcium salts, like used in the Pale Ale profile, you will need to supply some alkalinity to keep the mashing pH from dropping too low. But in most other cases, we don't need to add alkalinity.

All Grain Brewing / Re: Beat down on a brew day
« on: October 11, 2016, 06:27:54 AM »
Exactly! 6.34 is not possible unless the tap water was hugely alkaline or an alkaline salt was added. Sounds like a measurement error.

If your pump decouples when the output valve is closed, the pump is defective. There should be no reason that this should decouple the magnets.

You should measure the temperature of your wort at a point as close as possible downstream of the heat input. That provides the best feedback for the PID.

General Homebrew Discussion / Re: Done with hefes
« on: October 01, 2016, 08:09:37 AM »
I'm guessing that the difference comes from the depths of the fermenters. Modern cylindroconicals can have significant depth, while the straight side walls of a square fermenter make it structurally more difficult to make them deep. The 1000 bbl cylindroconical fermenters I saw at Sweetwater in Atlanta were probably over 40 ft tall.

All Grain Brewing / Re: true effect of pH on finished beer
« on: September 27, 2016, 11:28:27 AM »
I strongly caution against chasing mash pH. If you have used a reliable mashing chemistry calculator, the pH is more likely to be within a tenth or two of your target. In addition, I've found that mashing pH consistently tends to correct itself toward a pH of about 5.4. So if you measure an overly low pH, it will rise during the mash duration. And the opposite occurs if the early pH was too high.

This seems to confirm the RDWHAHB mantra.

Equipment and Software / Re: Electric Brewing
« on: September 18, 2016, 01:51:26 PM »
Hard and crusty??? Any film on my elements is soft and easily removed with a scrubby. How are you controlling the power delivered to your element and how are you monitoring the temperature of the wort coming out of the RIMS tube?

Ingredients / Re: Brewtan B
« on: September 12, 2016, 06:08:55 PM »
Copper deficiency is more likely to strike in areas of the world with low endogenous copper in their water supply or they are using RO or DI for brewing. There have been many cases where sulfurous aroma is rapidly eliminated by allowing wort or beer to contact elemental copper. So having a low level of copper in your brewing water is a good thing. Its when its excessive that I can see this Fenton's reaction having a negative effect on beer.

I see that there are simple water test kits for copper content. I wish I knew what levels are appropriate or excessive. Sounds like this is a task for a brewer that used to have sulfur problems and has added some copper to their system to resolve it. A test of the raw water and a test of water or wort from their system, might give us some insight. Who in the forum has this condition?

Beer Recipes / Re: North East IPA recipe, input requested
« on: September 12, 2016, 06:01:01 AM »
The NEIPA is said to use high chloride and low sulfate.

I would term that: 'high chloride and modest sulfate'. Say 150 ppm each. That might come across to some drinkers as 'minerally' but it shouldn't be too bad.

Pages: [1] 2 3 ... 122