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Messages - dunngood

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1
I would like to see an experiment done using pure o2 to get the wort up to 10ppm+ that is recommended. I will try that this summer.

2
General Homebrew Discussion / Re: Lack of hot break at beginning of boil
« on: December 05, 2014, 05:30:17 PM »
This is interesting to me as I do have to watch for boil overs. 10 gallon pot 6 to 7 gallon boils. As I try to get as hard of a hot break as I can it stands to reason that a wider pot will have less of a hot break on the surface but still get you a good hot break.

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General Homebrew Discussion / Re: Lack of hot break at beginning of boil
« on: December 04, 2014, 05:51:08 PM »
Is it possible you are using different grains?  Some base grains I use will not break well while others look like egg drop soup. They all seem to clear well. I would think a tall pot with smaller service area at the top would have a thicker break.

4
So you added 8.64 gals. To the mash with no sparge ?

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Ingredients / Re: honey malt revisited...
« on: March 21, 2014, 02:40:30 PM »
It has been my experience that Honey Malt and Biscuit Malt are way different if you steep them or mash them.

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All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 06:41:12 PM »
Thanks for the answer about the tannin and ph problem. I just wanted to put it out there about the RO problem. It still make me mad.

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All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 03:32:19 PM »
I have to run off to a beer meeting but here is a post I did.
I can not use my well water to brew with so I buy what was advertised as RO water at a fill your bottle station at a big store. Here is the Ad.
Our systems provide four levels of filtration: sediment filters, carbon filters, reverse osmosis and ultraviolet light. The quality of the water is terrific and it is more environmentally friendly and cheaper than buying bottled water.

Here is the test sent in to Ward Labs
pH 8.1
Total Dissolved Solids (TDS) Est, ppm 353
Electrical Conductivity, mmho/cm 0.59
Cations / Anions, me/L 6.2 / 6.3
Sodium, Na 141
Potassium, K < 1
Calcium, Ca 1
Magnesium, Mg < 1
Total Hardness, CaCO3 3
Nitrate, NO3-N 0.1 (SAFE)
Sulfate, SO4-S 6
Chloride, Cl 58
Carbonate, CO3 6
Bicarbonate, HCO3 244
Total Alkalinity, CaCO3 211
Total Phosphorus, P 0.63
Total Iron, Fe < 0.01
"<" - Not Detected / Below Detection Limit
This is softned water not RO water. Ray Ward

I would not water my plants with that much Sodium and that much Bicarbonate will buffer most acid or salt adjustments. With all the filtering and back flushing involved with RO water are those little fill stations really RO?

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All Grain Brewing / Batch Sparge and Tannins
« on: March 11, 2014, 02:46:56 PM »
I recently brewed a Helles Lager that I have brewed many times before with good results. Now this one has a really paper dry finish. I think it is a astringency problem.
Now I find out the RO water I am using is not RO. It is much worse that my own water. It has a ph of over 8 and high levels of Sodium and Bicarbonate just like water using a water softener.
So my question is even though I batch sparge can water like this pull out tannins? I don't think I over sparge and my sparge water temp is 165F.

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General Homebrew Discussion / Re: Stir Bar Tip
« on: June 15, 2013, 05:43:13 PM »
I also have a strong magnet tie wrapped to my PVC drain trap on my sink. If I forget and dump down the sink it has caught the stir bar everytime.

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General Homebrew Discussion / Re: Clarity-Ferm
« on: April 16, 2012, 03:04:38 PM »
Thanks for the replies. I have a PH meter and adjust my mash and sparge PH with phosphoric acid.
Over all the flavor is just weak in both malt and hop flavor. The hop mostly Sazz, Tettnang and Hallrttau do not have that nice Noble taste and the malt profile for that recipe has much less flavor then the past beers.
I know I have seen them in the past but can anyone post a salt or mineral additions they use for RO water.
I still suspect the Cllarity-Ferm might strip out some flavor but can't prove it.

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General Homebrew Discussion / Clarity-Ferm
« on: April 16, 2012, 03:40:22 AM »
After brewing a Helles and a Pilsner I noticed both are missing the flavor and good taste I usually get from those recipes. The two things I did different was I used RO water and added minerals and I used White Labs Clarity-Ferm. Thats an enzyme that prevent haze.
I know the water adjustment can change flavor but has anyone used the Clarity-Ferm and had this result?

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General Homebrew Discussion / Re: Diacetyl maybe ?
« on: March 16, 2012, 01:41:04 PM »
Oh man, I might be learning something here.

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General Homebrew Discussion / Diacetyl maybe ?
« on: March 16, 2012, 01:01:01 PM »
I need some solid options here. We have a judge that cries Diacetyl before the cap is off if its a lager. Here clams that if there is a slickness on the back of his tounqe that is Diacetyl.
Well he might be correct but I heard Charlie Bamforth state that Diacetyl is a very strong flavor component and be tasted at 50 parts per billion.
I know some malt mouth feel has a fullness or slick feel so I am thinking that you would start to taste it before any slickness is present.
 Just need some advice and Thanks.

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General Homebrew Discussion / Re: Gluten Free recipes
« on: February 02, 2012, 09:00:09 AM »
 I just heard of a product that when added to the fermentation reduces the gluten levels to .0005 percent. That should be low enough for any celiac person to tolerate.

The product is an enzyme called Brewers Clarex. It is now offered by White Labs.
http://www.whitelabs.com/DSM.html

Here is more infro.

http://www.examiner.com/beer-in-national/gluten-free-beer-reduced-gluten-beer-offers-real-beer-taste-for-celiac-impaired

Has anyone tried this. As I have friends with this problem I might try it.

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General Homebrew Discussion / Re: First Wort Hopping and 90 minute boil
« on: February 01, 2012, 06:29:51 AM »
Well thanks for the information. It looks like I am good with the 90 minute boil and FWH. It will be less than 1/3 of the hops anyway.

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