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Messages - lupulus

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1
General Homebrew Discussion / Re: Hydrometer Temperature Accuracy
« on: May 10, 2017, 03:15:38 PM »
No. Hydrometers do not have a temperature range nor they lose precision.
Hydrometers have a temperature at which they were calibrated, so when you are measuring at another temperature just make sure you are measuring the temperature right and use the calibration correction from the current temperature to the calibration temperature.

Cheap hydrometers do have a problem, which is that the paper inside can slip.

Measure the density of water at the calibration temperature and if it is 1.000, the paper should be in the right place.

2
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 10, 2017, 06:19:09 AM »
Making sure website is not working, despite email sent on Monday, May 8.
I cannot login. Prompt states "Sorry, there was a problem with your last login attempt. Please make sure your email address and password are correct." but it does work in the Regional site.
BTW - password reset does not work either....

Anybody knows...

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: May 03, 2017, 04:24:25 PM »
Oh sorry I thought we were speaking about nameta.  I fully agree on k, I just assume 100 for both and call it close enough for me!  I only use 15ppm of sulfites anyways.


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😀

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4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: May 03, 2017, 04:19:40 PM »
Philbrew is correct. 100mg/L of SMB add a theoretical amount of approximately 101 ppm of sulfate, assuming all MB is converted to sulfate. The calculation needs to be made based on S and assume that during a full conversion from SMB to sulfate MB will get the rest of the oxygen from the system.
Certainly some S will be lost to other reactions depending on one's process, but the theoretical maximum amount that can get converted is 101 ppm not 76 ppm.
By measuring sulfate in the final beer one can calculate how much of the sulfur in the MB got converted to sulfate.
Cheers.
This one?


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Yep. K has a higher mol mass than Na so 100mg KMB provide less MB than 100mg SMB. Best guess is 96mg of SO4 for 100mg KMB if all S is converted. Need to do the math for more precision 😀

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5
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: May 03, 2017, 03:41:16 PM »
It's actually 100ppm= 24ppm NA and 101ppm sulfate

Related: Is the breakdown for KMB such that 100ppm = 35ppm K and 101ppm SO4?
It is less than 101. I think I posted the math earlier in this thread.

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6
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 23, 2017, 09:35:27 AM »
Thanks.  May be you found IT. Cheers.

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7
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 23, 2017, 08:57:36 AM »

Yeah, pretty much so.  I'm personally so convinced of it's value that I use it in every batch.
[/quote]

So, if you were to summarize your experience:
Does it help during the mash? If so, how?
Does it help during the boil? If so, how?

A few minor questions...
You mentioned clarity and smoothness, feel free to correct me if I misheard you. @clarity: So, your beers were not clear before BTB? Were you using Whirlfloc or similar).
@smoothness - if you were to use the Meilgaard flavor wheel, does it fit somewhere there?

Thanks in advance.

8
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 22, 2017, 07:40:48 AM »
A few comments if I may.
First, thanks to the experimenters for taking time to do the testing.
I have using Brewtan B for about 30 batches. Unfortunately in combination with AA and SMB/PMB. It does not hurt. Do not have enough evidence to say it is better.

@Brewtan - Gallotannins (only commenting if it was not mentioned already)
- Gallotannins can be accurately named radical scavengers; and given that if oxygen were to oxidize it would be through free radicals, oxygen scavenger seems ok. There is quite a bit of research on polyphenols as antioxidants, and many of these experiments (not in beer) used tannins as the polyphenol.
- There is not much research on Gallotannins in the mash and taste. Aerts, who has done a few experiments on tannins is the only one I recall, and the results were positive. The postulated mechanism was the antioxidant effect.

@Use of Brewtan
- During the podcast, JF stated that it was to be added 15 min before the end of the boil. The Website states 5-0 min before the end, and 5-0 min is also what has been done in research papers; so I will appreciate if Denny, Joe can provide the rationale/ references for the recommendation in the podcast.
I have been using it 3 min before the end of the boil as recommended in the literature.

@Benefits of Brewtan
- My beer was clear before Brewtan, so I see no effect of Brewtan on clarity.

@Podcast
The podcast came across to me as very positive to Brewtan despite the negative results of the experiment. Yes, confirmation bias was mentioned but there was more focus on the positive anecdotal evidence than on the mixed results. 
It is your podcast, so the editorial angle is certainly your decision how to present a topic. From previous podcasts, it has been my impression that science / data carried more weight than anecdotal evidence; it was not the case this time.
Nonetheless, D&D you are very entertaining and do a great job of presenting information. Thanks for taking the time.
Cheers  ;)


9
All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 14, 2017, 05:30:40 PM »
Ok so here was what I sent to Dr. Bamforth:

Dr. Bamforth,

I've read many of your papers concerning the role of Oxygen in the brewing process and I am very interested to know your position on the use of chemical antioxidants, Sodium and Potassium Metabisulfite in particular, in the process of making beer. What is your opinion on the utility of these substances and do you see any negative affects?

Our current SOP is the deoxygenation of strike water through pre-boiling whereupon we add between 20-50 ppm of NaMeta or 20-30 ppm KMeta (depending on the brewer and system). By the time we exit the boil and aerate/oxygenate, sulfite testing strips show low/no residual sulfites.

Concerns on the popular forums and message boards have been raised about the possible connection between metabisulfite and sulfury/"eggy" flavors in finished beer. We have not experienced this and are receiving increased collective experience that echos our own findings.

If you can spare the time to give me your opinion it would be greatly appreciated.

Best Regards,

Derek Scott


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Hi Monk,
Thanks for sharing.
Bamforth has told this story at least once in one of the podcasts, either BeerSmith or BrewStrong. These podcasts are nuggets of wisdom :-)

10
All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 14, 2017, 05:27:42 PM »
Sorry.  Cannot see the presentation of the usefulness of  smb in brewing in the link provided.  Can you be more specific?

SMB is sodium metabisulfite, and metabisulfite is ~56% sulfur dioxide.  The usefulness of sulfur dioxide in beer brewing is as an antioxidant.  Given the pH range we work within, we're primarily preventing oxidation via indirect method of binding the precursors (bisulfite ions), but to a smaller extent the direct binding of oxygen (sulfite ions).

Hopefully I've understood your question correctly.  I'm not a chemist, or engineer, just a plain old homebrewer working with some information that another member here kindly provided.  If you feel I've misunderstood and misrepresented some information, please let me know and I'll look into it more.  My novice understanding of the chemical interactions of sulfur dioxide in solutions of varying pH is just that, novice.  I also respect your input and would gladly accept criticism from you.

I have no criticism. What you described above appears to be correct, and I just say appears because I have not read them :-); they are all wine related, right? I am sure there is something to be learned from the wine references, but given the pH differences, I am not sure the same mechanisms apply to beer. Maybe they do. My request was because when I click on the link provided there was nothing as to the usefulness of sulfites in beer brewing. If you need some references, Guido 2016, Ilett 1995 and Kaneda 1991 are good references. All the best :-)

11
All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 14, 2017, 04:01:44 PM »
Sorry.  Cannot see the presentation of the usefulness of  smb in brewing in the link provided.  Can you be more specific?

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12
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: March 02, 2017, 07:58:29 PM »
Augustine is awesome except for bocks.

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2352?


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Yep. Also the organic in cans L17

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13
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: March 02, 2017, 06:20:40 PM »
Augustine is awesome except for bocks.

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14
 Let's keep in mind that the effort  required to do this is minimal, a couple of phone calls, and there is no extra cost for the member that does not want to use the benefit. The survey and its tabulation will take more time.

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15
I don't know if a survey would accurately capture interest. I'm not implying that many members are dumb, but these articles are very technical. A sample article would be needed so respondents can make an informed choice. If no sample is given the question might as well be "do you want more brewing related article?"
As a draft
Would you value the possibility of having a discounted / student membership to the Master Brewers Association $42 annually (vs $142 for pro brewers). See www.mbaa.com for benefits.

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