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Messages - mabrungard

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1
All Grain Brewing / Re: Bru'n Water Pale Ale Profile
« on: May 30, 2016, 08:07:26 AM »
Because of the large amount of calcium (and the magnesium) added to the water, its common to need to add alkalinity to the mashing water to avoid pushing the pH down too far with the Pale Ale profile. This is the result of the Residual Alkalinity effect. An important fact to remember, is that the native water of Burton also has a huge amount of alkalinity, but the huge calcium and magnesium contents result in that water having its RA near zero. 

Don't rely on chalk to provide your alkalinity. Use the baking soda exclusively for that.

2
Equipment and Software / Re: Some RIMS Questions
« on: May 26, 2016, 11:11:45 AM »
If you plan on brewing with single step infusion mashes

I agree that you can use much less power if you are only going to perform a single step mash. But, if you do want the flexibility and ability to step the wort and mash temp in the future, you will want the power. I rarely perform a protein or ferrullic step, but I often perform a Hochkurz mash and I always perform a mashout step. The power is worth it.

3
All Grain Brewing / Re: Question for those with recirculating mash.
« on: May 26, 2016, 11:07:27 AM »
Since I recirculate the wort to heat it and keep the entire mash at my desired temp, yes it is constantly recirculated. The recirculation sets up the filtering capability of the mash bed and no, you don't ever stir the mash bed once you have adequate circulation or that will screw up the filter that you've already established. You would have to continue circulation to reestablish the filter if you stirred.

Since I run a RIMS, I do conduct a mashout step and bring the temp up prior to runoff.

4
Of course, I just updated the free version of Bru'n Water to include an interface that is more like the supporter's version and it has also had the form controls removed so that the program will work on more platforms. The program has been stripped down to the barest minimum so that new users are less likely to be overwhelmed and will use the program. The free version comes in a single program that includes settings for US and SI units.

Check it out and let me know if you find bugs!

5
Ken, Assuming that the new chiller didn't have some manufacturing residue on it, I'd also consider over-sparging as a contributor to the astringency. I have to stop my runoff at a brix of 3 to 4 in order to avoid tannin extraction when I brew. The common lore for stopping runoff is 2 brix.

I now use less water for sparging and top off my kettle to the proper pre-boil volume with the remaining sparging volume.

6
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 24, 2016, 07:23:27 AM »
When I visited the Paul's Malt booth at the Craft Brewers Conference this month, I didn't see that they actually still make the Mild Malt. Glad to hear that the Briess product is similar.

7
All Grain Brewing / Re: Low Oxygen Brewing
« on: May 23, 2016, 01:02:27 PM »
The Brewtan is to remove metals such as iron and copper. The Meta is to remove oxygen from the water and wort.

8
All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 12:59:17 PM »
Souring with lacto works better when you sour the sweet wort with lacto first and boil that when its reached your preferred pH target. The boiled wort is bittered to the degree desired and then the yeast is added to the cooled wort for the final fermentation.

9
Equipment and Software / Re: Some RIMS Questions
« on: May 23, 2016, 08:37:40 AM »
+1 on having enough power to step the wort temp. 240v is the way to go. By the way, it doesn't matter what the temperature of the mash is. It is the temperature of the wort after passing through the heating chamber that matters. Getting that wort immediately up to temp is important. The mash mass will eventually get there too as the wave of hot wort passes completely through the tun.

10
Denny, that is not my experience. Slowing the runoff, especially in the later stage of sparging and runoff, do make a substantial difference in my system efficiency. I sort of batch sparge, but its actually a hybrid of continuous and batch. 

11
The wort inlet structure is not a factor for efficiency as long as it covers most of the bottom of the tun. You need to slow your runoff down...especially the final batch sparge.

12
Equipment and Software / Re: Chugger pump cleaning update/advice
« on: May 20, 2016, 12:35:29 PM »
My pump is used only for hot-side wort transfers, so sanitation is of no concern. I've only taken my pump apart every few years and there has never been anything in it.

13
Yeast and Fermentation / Re: Starter Water Treatment
« on: May 20, 2016, 06:55:48 AM »
The DME should have virtually all the nutrients needed by the yeast. The only thing to consider would be a bit of yeast nutrient to add zinc. However, recognize that the yeast nutrient dose would be super teeny in a yeast starter.

14
All Grain Brewing / Re: Suitable Sub for Mild Malt
« on: May 19, 2016, 06:43:00 AM »
I am fond of Paul's Mild Malt for Mild brewing. In my opinion, the taste of that malt is a cross between light Munich and a pale malt.

15
Ingredients / Re: Hop storage lifespan ?
« on: May 18, 2016, 06:05:26 AM »
I don't have a vacuum resealer, but I do have a heat resealer. I buy my mainstay hops in 1 lb packs that typically come as vacuum sealed metallized mylar bags. I clip off enough of the bag to get some hops out and reseal with the heat bar. Not perfect, but seems to be adequate.

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