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Messages - albionwood

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AHA Messages, Forum Rules & FAQs / Re: Introducing the Brew Guru mobile app
« on: September 12, 2016, 09:25:56 PM »
OK, that worked.  The link on the mobile homepage still generates an XML error.

Try this link:

AHA Messages, Forum Rules & FAQs / Re: Introducing the Brew Guru mobile app
« on: September 12, 2016, 04:02:40 PM »
Tried to get the app this morning but all the links to it are broken.

Homebrew Clubs / Re: Fundraiser Question
« on: January 02, 2014, 03:35:55 AM »
The new California law is pretty straightforward and might be a model for other States to adopt.  It basically says, you can donate homebrew to a nonprofit and they can sell it at fundraisers (as long as they have a serving license), full stop.  It specifically says you CANNOT sell it as a benefit for your homebrew club (i.e. you can't get around the permitting laws just by calling your brewery a club!).

This is one of the primary reasons why I'm interested in starting a homebrewing club here.  Many local nonprofits would be happy to serve homebrew at their functions.

Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: January 02, 2014, 03:23:35 AM »
I've used the M27 Belgian strain twice and had good results.  First was a Leffe clone, came out fairly close, with loads of spicy character and a definite pepper note.  Dried the beer out very well, too, without using any sugar (1062 down to 1008).  In fact it might have gone a little too far, the mouthfeel was a bit thin.

I saved about a pint of the cake after kegging that beer, and pitched it into a strong gold (OG 1074), along with a packet of T-58.  It went down to 1012.  Drinking that one now, and loving it - good body, complex spicy estery profile. 

Now I have several carboys of cider going with M2, having heard good reviews, and am hoping that lives up to the hype.

Zymurgy / Cider yeast article - more info wanted
« on: November 11, 2013, 06:55:55 PM »
I read the article on a cider yeast comparison project with great interest, as I have been informally testing various yeasts for years.  Interesting to see that two of the yeasts produced a reportedly sweet-tasting cider, however, there was no supporting data (final gravity or Brix).  I'm left wondering if the yeast really did leave sugar behind - which would be surprising to me - or if there was a flavor perception of sweetness, which I have experienced with some yeasts, even though the cider was actually dry.

Any chance we could see OG, FG, and perhaps pH and titratable acidity?  These are basic analytical data that should be gathered for a true research project.

Other Fermentables / Re: Yeast nutient questions?
« on: September 30, 2013, 02:53:30 AM »
I never add nutrient of any kind.  Traditional cidermaking tries to slow down fermentation as much as possible, and many great ciders are made with low-N fruit from unfertilized orchards. 

Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 28, 2013, 09:00:49 PM »
It's that "delta T avg" that points to the problem.  It is apparently an attempt to get around the problem of thermal gradients within the wort; the simplified linear equations assume the only gradients are between wort and cooling water.  For plate chillers this assumption is probably justified, as the distances between plates are small and the wort velocity probably results in complete mixing (within each channel).  For counterflow chillers it may be untrue but probably not far enough off to cause major error.  But for an immersion chiller, the assumption is not justified unless the wort is completely mixed at all times, such that the temperature at any point is very close to the average temperature.  Unless you stir really vigorously and continuously, this is far from true; there is a significant thermal gradient within the wort (from the center of the kettle to the chiller coils) and this greatly increases the time to chill the wort.  (The time required for heat to travel through the wort toward the chiller coils is nowhere accounted for in the equation; and the actual gradient at the coil/wort contact is much lower than the equation assumes.)

Failure to recognize, identify, and examine all the assumptions behind a mathematical model is the #1 cause of model failures.  That is the best and most lasting lesson my hydrogeology prof (Michael Campana) taught me many years ago.

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