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Messages - mabrungard

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1
All Grain Brewing / Re: Berliner Weisse
« on: October 20, 2017, 03:47:54 PM »
Sour first, ferment second.

2
All Grain Brewing / Re: Berliner Weisse
« on: October 20, 2017, 12:44:12 PM »
You won't be creating a Berliner with that culture. Berliner is primarily a lactic beverage. Brett can bring some lactic, but not like lacto will.

I've made several Berliner's and I start with RO and minimal salts. That worked well to me.

3
All Grain Brewing / Re: Darkening Malt
« on: October 20, 2017, 05:24:41 AM »
I've enjoyed the relative tastelessness of a light dosing of Weyermann Chocolate Wheat for color adjustment. I find it works well for Dunkels.

4
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 19, 2017, 10:20:49 AM »
BeerSmith asks for a lot of stuff I don’t care about. I skip the water completely and simply add the salts as ingredients and paste the plain text notes into the notes field.

By the way, the Raw Text Summary sheet in the supporter's version of Bru'n Water is set up so that you can highlight and copy the data in that sheet and paste it into a notes log of something like BS or ProMash or others. That's one way to archive your water data.

5
All Grain Brewing / Re: Sparge water pH question on Bru’n water.
« on: October 19, 2017, 07:41:03 AM »
For the purposes of using the Sparge Acidification calculator, ASSUMING a pH of 6.5 is acceptable. Ultimately, you will find that pH makes very little difference in the acidification outcome. Since you are using a very low alkalinity water, you will find that it takes very little acid to cause a large drop in water pH. That is true regardless of the starting pH input.

6
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 19, 2017, 04:59:35 AM »
Water pH is virtually meaningless in mashing water. If BS is using that value somehow in their calculations, then it appears that things are truly troubled there. 

7
All Grain Brewing / Re: Sparge water pH question on Bru’n water.
« on: October 19, 2017, 04:56:46 AM »
Trudging my way through my first Brewing water chemistry course for an IPA brew day this Friday.   Hoping someone who is used the program and knows the chemistry can help me out.  I’m using 100% distilled water as my base in building from there.  The program states that the pH of distilled water is about 6.5.  I have gotten my mash pH to 5.35 with mineral additions and my Grainbill which seems right.  On the sparge acidification page,  my water pH is 6.5 ( distilled ) but the target pH for Sparge is 5.5.  Output section and adjustment summary does not say to add any lactic acid to the Sparge. (final water alkalinity says -0.5 ).   Is that OK? Do I not need to lower the pH of this sparge?

Where is Bru'n Water saying that the pH of distilled water is 6.5????

Water pH is almost meaningless with respect to sparging water. Alkalinity is what matters for sparging water. Since you're starting with distilled water, no alkalinity adjustment is needed. The target sparging water condition is to bring the alkalinity to below 50 ppm as CaCO3 and preferably below 25 ppm.

8
General Homebrew Discussion / Re: Mashtun recommendations
« on: October 18, 2017, 10:41:21 AM »
It's not the mashtun.  Start by crushing finer.

This is a double cause and effect.

A coarsely-ground grist is typically more permeable and wort can drain out of it more quickly. Slowing the runoff improves efficiency. Therefore, crushing the grist finer should decrease the permeability of the grist and that also slows the runoff. That should improve efficiency by itself.

The second effect of crushing finer is that more of the grain mass is exposed to the water and its easier for the starch and sugar to exit into the wort.

Crush your grain as finely as your system will allow without plugging to provide improved system efficiency.

9
Another variable that needs to be included here is: time.

While temperature is known to favor certain enzyme activity, those enzymes need time for their work. I believe that fermentability and attenuation can be strongly influenced by shortening or lengthening the mashing duration. 

10
Beer Recipes / Re: Sierra Nevada Celebration
« on: October 17, 2017, 05:56:49 AM »
I ask because I have it on very good authority (ie, one of their brewers) from another North Western brewery that does and as a result, the grain bills they use don't match what we can get out of our homebrew setups. 

Um, I'm going to have to call: BS. Using a mash press does not change the character of the wort that is expressed from the grist. It just helps speed the lautering. If it were true, all the BIAB brewers would be reporting the differences.

11
All Grain Brewing / Re: pH Balance.
« on: October 17, 2017, 05:52:50 AM »
If the 5.2 Stabilizer product was all you were using, your results are right where they should be. Five Star needs to update their advertising to read: "Locks your pH at 5.8". That's about where the phosphatic salts in the product tend to buffer.

The fairly high alkalinity in your water seems to be overwhelming the buffering power of the 5.2 product, if your readings are 6+. In any case, you are wasting your time with this product. Acid addition is much more appropriate for adjusting mashing pH to 5.4 or less. In addition, acid is needed to neutralize your sparging water alkalinity so that tannin and silicate extraction is less of a problem.

12
General Homebrew Discussion / Re: Help Me Make a Better Brew Day
« on: October 12, 2017, 07:42:04 AM »
You can always give the summary of beer styles by country: Germans are fussy, English are not, Belgians don't care about anyone's rules, and Americans just want more of everything.

So concise and true!

13
All Grain Brewing / Re: Brewing Salts in Boil
« on: October 11, 2017, 12:34:16 PM »
I would add salts to the 20 gal of HLT water to create the water profile you want and then use only the amount of water you need for wort production. Waste the unused water.

Its important to understand that the alkalinity (bicarbonate content) of mashing and sparging water can be quite different. You may have differing acid requirements for each brewing component.

Unfortunately, I'm not familiar with the Kindle Fire. I don't expect that it has the capability to run Excel or LibreOffice...but I could be wrong.

14
All Grain Brewing / Re: Decoction mashing dark malts
« on: October 11, 2017, 07:17:42 AM »
Tannins are not an issue because of pH or some other voodoo.

In my opinion, the lack of tannin extraction is due primarily to the high osmotic pressure created by the high gravity wort that is part of the thick grist that is removed and boiled. That high gravity wort keeps the tannins in the husk materials.  I don't believe that pH is the primary reason tannins are (or are not) extracted into the wort.

15
All Grain Brewing / Re: Brewing Salts in Boil
« on: October 11, 2017, 07:11:38 AM »
Cal recommends adding your sparge salts to the boil after the hot break has occurred. I would have thought adding them prior to the hot break would be more beneficial in creating a healthy break. Any insights would be much appreciated. Thanks!

Curious recommendation. I can't envision a reason why that approach is more useful or beneficial than adding the salts to the sparging water. Calcium salts improve hot break formation and there is a minor reduction in calcium levels during the boil due to hot break entrainment and entrainment in the mash. In my opinion, there is no need for the extra few ppm of calcium in your finished wort since malt supplies ALL the calcium needed for yeast metabolism.

It sounds like the recommendation is intended to increase the wort's calcium content as much as possible. Adding calcium to brewing water does improve yeast flocculation and beer clearing, but its not a requirement for fermentation and producing a high quality brew. If clearer beer is your concern, just add a few more ppm of your desired calcium salts to the sparging water in the first place. 

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