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Messages - mabrungard

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1
Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 12:02:46 PM »
I notice that some Pro's are washing their yeast with chlorine dioxide with pretty good success. It looks pretty simple when using that active ingredient. Anyone have any experience with it?

2
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 04:53:18 AM »
 My first question is, how sure of your gravity reading were you? Wort will stratify very quickly after the boil and if you collected you were gravity sample near the surface it will be low. Maybe your concerns are unfounded?

3
Ingredients / Re: Habanero question
« on: March 19, 2017, 01:24:10 PM »
One of my club members has made a couple of Habanero beers by employing the method below.

http://www.instructables.com/id/Remove-the-Heat-of-a-Pepper-not-simply-de-seeding/

It is a multi-step process, but I can attest that it can be very effective. My fellow member's first version had huge Habanero flavor and NO heat. He had used something like 10 peppers in a 5 gal batch and had fully and faithfully used the method above. The concensus at our club meeting was that the method is too effective. He repeated the batch, but was a little less emphatic in removing everything. The result was a much more pleasing, yet still light, heat to accompany the huge Habanero flavor.

This is well worth your consideration!

4
General Homebrew Discussion / Re: Clear beer??
« on: March 16, 2017, 06:43:07 AM »
Clarity can help make a beer prettier, but its only worth 1 point in a competition. I've only clarified beers with PVPP or gelatin twice and I didn't find the effort and result worth it. Cold conditioning is enough for me.

5
Equipment and Software / Re: Kw's and quantity
« on: March 13, 2017, 06:14:24 PM »
That way the temperature ripple at the coil is lower.

Um, you guys are overthinking this...or underthinking this. Don't forget that there is a significant thermal mass between the actual resistive element and the interface with the wort. The on-pulses aren't sufficient to significantly alter the interface temperature beyond the average value.

6
Homebrewer Bios / Re: New AHA Homebrewer
« on: March 13, 2017, 12:53:49 PM »
It is a continuum of both expertise and equipment. That makes it a hard hobby to master, but very rewarding as you see your product get better and better.

Welcome.

7
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 12:51:19 PM »
Glad to see that Yella Hammer beer in among other beers that I've tasted and appreciated. It adds credence to the rankings. You are in good company, Kieth!

8
Equipment and Software / Re: Kw's and quantity
« on: March 13, 2017, 12:46:04 PM »
I have a 5500w element in my system and recently started covering my kettle more completely during the boil to reduce evaporative losses. My element controller was formerly operating at about 45% (~2500w) with the kettle partially open. I had to drop that power setting to about 20% (~1100w) when I significantly reduced the kettle opening. I'd say that your 1300w of power should be fine for producing and maintaining a boil. The big deficiency is the amount of time it will take to bring the kettle to a boil. That's when the excess wattage is very handy (I do use the full 5500w during that time).

9
Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 12, 2017, 06:24:12 PM »
I see that your starting gravity was a bit high and your finishing gravity a bit low. I anticipate that the alcohol perception may have been a teeny bit high. In addition, the low finishing gravity is likely due to the sucrose you added. Most APA recipes are a little smaller beers and they don't use a simple sugar. I also see that you mashed at a relatively low temp. I find that mashing in the low 150's works for me and produces an acceptable attenuation and body.

I'm not going to decipher your IBU level, but it seems like it might be low. I aim for 45 IBU's in my 1.052 APA and this recipe will demand more IBU's than that.

I see that you tried to boost the alkalinity to keep the mash pH from dropping too low due to the big dose of gypsum, but you used calcium carbonate (chalk).  Chalk does not dissolve in the mash or wort and does not deliver the intended alkalinity. Remove that mineral from your lexicon and rely on lime or baking soda in those rare cases where you need alkalinity.   

10
Ingredients / Re: HSI
« on: March 10, 2017, 11:27:53 AM »
Bittering, yes.  Aroma and flavor not so much.  I keep pellet hops vacuum sealed in the freezer.  Even with that, after a couple years most of them are not something I'd want to use.

Denny, does that mean that if the hops aren't as pungent as they once were, you toss them? That is what I've done with some of my stock. Are you also saying that the bittering level tends to be maintained better via freezing?

11
All Grain Brewing / Re: Hoppy Pils Water
« on: March 10, 2017, 11:24:55 AM »
It bases full, balanced or dry on the ratio of Cl to SO4 not the total amounts.

I'm pretty sure that the total amounts are listed right there in those profiles. The fact that the ratio is also presented, is secondary. It's when brewers try to apply the ratio when total amounts are either very low or very large that the ratio shouldn't be applied. The ratio is applicable at the SO4 and Cl levels presented in the color-based profiles.

12
Ingredients / Re: HSI
« on: March 09, 2017, 03:17:22 PM »
That said, if you store hops cold and use them within a couple years, there isn't much (theoretical) need for aging calculations.

I store my hops in the freezer and I think that you may be correct that the degradation becomes negligible in this case. Does anyone else store their hops in the freezer and note that the bittering and character are maintained for years? 

13
Martin, keep in mind that in general these experiments are not like judging a comp.  I know that I, and I think Drew and the Brulosophy guys, are more concerned with what a "normal" beer drinker perceives and their overall enjoyment of the beer. 

I agree with you, but my problem with these results is that people are considering them as gospel and this form of testing amounts to a single data point that may not say anything definitive. Yet brewers are considering that single data point definitive...almost like alternative facts from the internet.

14
All Grain Brewing / Re: Is a 90 Min boil needed?
« on: March 09, 2017, 02:59:58 PM »
Well, there's certainly no harm in the longer boil, it just adds an extra 30 minutes to the brewday.  Depending on what you're end goal is, you may actually prefer the results from a 90 minute boil vs 60,

Well, there is that thiobarbituric acid increase from the extended boil. That is a staling precursor. But as you mention, it could be a welcome thing in some styles.

15
Since this is allied with this subject, I'm carrying on here.

I do find that untrained palates are often less likely to discern differences in beer flavor and character. When tasting panels are convened in commercial settings, they are often trained and graded for sensitivity in a number of sensory areas. I'm concerned that the use of 'regular' untrained tasters that have no guidance as to what differences they should be looking for or an ability to recognize them, leaves this testing result with an overly skewed result of...can't tell a difference. Its not until you have a 'clubbed over the head' difference in beers that a viable result can be noted. I feel that's not good for science and not good for brewing improvement.

While I applaud the explorations that Brulosophy conducts, the results point out the mediocrity of an untrained palate that has no idea of what it might need to note as a difference. Since most of these tests compare nuanced differences, it is probably also appropriate to include more focused assessments and comparisons using trained palates to help discern if there are differences. I like that the authors of these various exbeeriments often try to explore differences in their beers with their full knowledge of their brewing differences, but I'd like to see more trained palates included in that assessment. Triangle testing does help reduce randomness in the assessments, but I would like to know that there has been an opportunity for the taster to focus on what the potential difference or flaw is and if its really perceptible.

Since these beers are often decent, similar beers, I'm not surprised that the tasters can't perceive a difference between them. But I don't want to automatically apply a finding of 'makes no statistical difference' to an experimental trial with that measurement alone. Remember, the majority of beer drinkers think that Budmilloors is great beer. 

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