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Messages - mabrungard

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1
I use DME and RO water, so the pH should be okay. However, if you’re using alkaline tap water, the pH might be a little high. High pH can hinder flocculation.

2
Hop Growing / Re: Hops on clay
« on: May 26, 2018, 01:42:37 AM »
With enough improvement to the soil, hops should grow fine. The thing to watch out for is to avoid creating a sink that doesn't drain. Hops like moist, but not wet. The setting has to drain sufficiently.

3
Given enough time, all beer will become oxidized in most packaging. I agree that aging is important for developing that character. I agree with Kai that low oxygen brewing is not ideal for all styles. But I'd rather produce beer that is initially on the low side of the oxidation equation and have it age into it, rather than being over the hill and never realizing a good beer.

4
General Homebrew Discussion / Re: Hoppy
« on: May 22, 2018, 11:59:03 AM »
Hoppy and bitter are not the same thing. Hoppy is the perception of hop-derived flavor or aroma. Bitter is the perception of a drying and bitter sensation at the back of the throat that counters malt and alcohol sweetness.

You can have a bitter beer without hoppiness and you can have a hoppy beer that isn't bitter.

5
All Grain Brewing / Re: IPA water profile
« on: May 21, 2018, 11:44:41 AM »
I've got a water adjustment that is calling for 9.6ml. lactic.  Doesn't this sound like a bit much?

If you have the acid's strength parameters properly set to match your acid's strength, then NO. The batch volume wasn't stated, but I'm assuming its greater than 5 gal. I would expect well less than 0.5 ml of 88% lactic when starting with RO water and adding that much calcium. 

6
All Grain Brewing / Re: IPA water profile
« on: May 20, 2018, 11:10:11 PM »
NEIPA is not an IPA. Its a NEIPA. But with your clarification, that water profile could work well. Be sure that you're bringing the mash pH into the 5.3 range.

7
All Grain Brewing / Re: IPA water profile
« on: May 20, 2018, 10:04:13 PM »
That profile isn't remotely close to suitable for a regular IPA. You do need much more sulfate and much less chloride.

8
General Homebrew Discussion / Re: Speaking of Weizen...
« on: May 20, 2018, 07:06:37 PM »
Just be aware that boosting the wheat percentage doesn't increase the ferrulic acid content in the wort. Barley malt actually has higher ferrulic acid potential than wheat malt. This was reported in an Institute of Brewing journal article. It surprised me. I've hovered in the 50 to 60 percent wheat range, but I'll be focusing on 50 percent in the future.

9
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 08:05:09 PM »
I'm just parroting the chelation effect that was reported in other research articles.

Calcium is another divalent metal ion that should be just as subject to chelation as the copper and iron that the manufacturer reports its effective with.

Since calcium is not really critical to a ferment or yeast performance, losing 10 to 20 ppm should not be a significant concern.

10
All Grain Brewing / Re: Water in Miami
« on: May 16, 2018, 03:29:24 PM »
Miami water is lime-softened "groundwater". I put that in quotes since the wells are typically right next to the SFWMD canals. So you're essentially drinking Everglades water. That's OK. Its pretty darn good for brewing. As usual, you would need to neutralize the alkalinity for brewing paler styles, but that is easy to do.

11
Oh, I sure don't need to add more complication to that program. Bru'n Water doesn't consider that phosphate precipitation reaction.

Brewers that are interested in exploring if their water and its calcium content are at risk when using phosphoric acid should review the charts that AJ Delange incorporated into the Water book. They're reasonably easy to use.

12
Rob, the calcium phosphate precipitation reaction requires sufficient calcium content in the water in order for that reaction to proceed. If your calcium is high enough to induce the reaction, you probably don't need to worry about your wort being short of calcium.

13
Equipment and Software / Re: Scorched Electric Element
« on: May 14, 2018, 05:58:37 PM »
It's no big deal, but you do need to clean it off. That scorch can impart 'smoke' flavor and aroma to the beer. I know of a first-hand instance of this. A soak for something like PBW should loosen up the buildup and enable you to wipe it off.

14
Beer Travel / Re: Krakow
« on: May 14, 2018, 03:04:53 PM »
Possibly they have adopted the Czech palate for beers which includes having diacetyl in their beers. I haven't visited yet, but my friends who have visited Czech Republic report that many Czech beers have notable diacetyl content and many a BJCP judge would be offended by that content. But the Czech's apparently like it. I believe that you experienced the same thing in Krakow.

Thanks for the update. I saw your pictures on FB and didn't give them much thought, but your summary makes it much more appealing to visit Krakow now.

15
For a wit, I would definitely prefer the lactic acid over the phosphoric. The flavor from lactic acid is actually a good thing...you have heard of a beer style: berliner weisse??

Fortunately for the alkalinity in that water, the lactic acid dosage isn't ridiculously high and its not quite to the point where lactic acid would have much, if any, flavor impact. 1ml per gallon 88% lactic is no problem at all. Its around 1.5 ml/gal that the 88% lactic will definitely have flavor impacts.

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