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Messages - lupulus

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1
General Homebrew Discussion / Re: Special Delivery from The Beerery
« on: July 17, 2017, 07:32:17 PM »
cool

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2
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 11, 2017, 08:42:28 AM »
IMO, if you need to learn how to use the packaging, there's an issue.  This should be simple.

Also, if you need to introduce something to stir up the yeast, that just adds another point for contamination and seems like poor planning (to me) from a packaging standpoint.
You are right of course but you can get stuck yeast in the Wyeast packs or new WLP packs if you do not agitate/ shake. At least you can apply pressure to dissolve the yeast.

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3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 10, 2017, 09:00:23 PM »
No.  When in glass you can see it when it unglues from the bottom but in a can you need to make sure it is mixed. Alternatively if you are dumping in a starter you can transfer back and forth  until you transfer it all.

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4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: July 10, 2017, 06:51:27 PM »
You need to shake it extremely hard for at least 2-3 minutes. Then leave it alone for 10 minutes. Then open it. Be ready to dump it in the container you will use, eg, Erlenmeyer flask.

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5
All Grain Brewing / Re: Using very hard water for all beer styles???
« on: July 07, 2017, 10:14:27 AM »
+1 on Martin's advice. Do lime treatment. Your water profile is very Munich like and lime worked great for me. The Speidel 30L is great for this as you will have the water volume you need for a 5g batch and given the spigot you do not need to siphon the water.

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6
All Grain Brewing / Re: Mash mystery w/ Vienna Malt
« on: June 26, 2017, 07:03:30 AM »
Most likely you had dough balls you did not dissolve properly. 

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7
All Grain Brewing / Re: Big dry Quad with mellow quad flavors
« on: June 24, 2017, 07:45:39 AM »
If nothing is off, bottle condition and give it at least a year at 15 to 20C.

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8
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.

9
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...

10
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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11
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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12
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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13
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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14
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.

15
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  ;)


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