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Messages - morticaixavier

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1
As I understand it, there are two big things that american maltsters and continental maltsters look for in grain differently, one is nitrogen content and the other is diastatic power. the high adjust american breweries that have, until recently, set malt production targets here in north  america need and very high nitrogen levels and very high diastatic power while the continental all malt breweries see high nitrogen as a real problem and just don't need the high diastatic power so it's not a target for growers and breeders there.

2
All Grain Brewing / Re: Boil Vapors = Bad?
« on: Today at 07:41:34 AM »
Hrm...

Are wort boil vapors bad for you?

1.) I don't know but I stuck my head in a bunch of C02 and nearly died
2.) I don't know but ethanol is bad for you
3.) I don't know but I almost fell into a vat of whiskey
4.) I don't know but I cooked beef in cheap wine and almost seared my face off

Wow.

I would read the responses as more like

No, but here are some things you can worry about if you are looking for something to worry about.

Why would you think the steam would be bad?

grain dust, as dust, is an irretent. In an enclosed area it is also an explosion hazard.

steam is a burn risk and a moisture risk to your youse but is in no way related to grain dust.

3
All Grain Brewing / Re: build water from distilled
« on: Today at 07:28:05 AM »
I am sure I am over simplifying this, but what I don't understand
I look at the water profile adjustment tab in Bru'n Water
Select 100% R/O water.
Set the "Desired Water Profile" as Burton
Then I am supposed to input different mineral additions to hit that profile?
I am sure someone has done this already?
So just tell me what to add to hit that profile?

Did you come up with a solution? I'm with you. I just want a starting point for each style I want to brew and adjust from there. Pale Ale add these salts  Stout add these salts   Brown Ale add these salts. I think Northern Brewer or More Beer is starting to add salt additions in orders as an add on and they are based on the style of beer you are ordering. It would be great to go to a homebrew shop and say I'm brewing a heady topper clone, give me the salt addition pack for a 5 gallon batch. Or I'm brewing a sweet stout,.....

the problem being that what I think it right on for a particular beer may not be to  your taste. If you just toss in  a little packet of salts you will never develop the understanding to troubleshoot and adapt recipes. If that's okay with you than great. I see a lot of recipes that include specific salt additions but not everyone starts with distilled or RO. often times they are working from a different base. even then, the RO you use and the RO I use are not exactly the same. distilled is going to vary a lot less but RO is still a reflection of the source water.

4
Homebrewer Bios / Re: Frankenbrew
« on: Today at 07:22:10 AM »
I'm a fan of All y'all. or folks.

5
Kegging and Bottling / Re: handling kegs not under pressure
« on: March 26, 2015, 04:58:35 PM »
Joe, did you try the kmeta or was it something else?

I listened to the podcast again on the way home.  He wasn't specific but he had just been talking about extending shelf life when he brought up the kmeta at 10 ppm max.  He did say a fresh pitch of yeast would scavenge the o2.  I got some dry 04 & 05 might be worth a try on one of the APA.   Thinking you'd have to keep it in suspension to work. Its not gonna suspend itself at 5% alcohol I don't guess. Hmmm more swirling. Maybe finally a reason for a starter for dry yeast. 

I knew I had read about a wine fining before that made the claim.  Its Caseine Soluble.  Not crazy about using milk solids. Anyone try this?  or anything else?

you can try it but I think the problem at this point is not free o2 but the side effects of o2. the yeast won't scavenge them.

6
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 11:04:20 AM »
Been looking for Spurbury, VT...still haven't found it.

I hope they make the movie and it's a good one.  Growing up in VT I can tell you, this is exactly how it is.  ;)


MEOW

of for sure, exactly like that.

7
Extract/Partial Mash Brewing / Re: 2 batches in 2 days.
« on: March 25, 2015, 11:02:57 AM »
The roasted grains won't contribute significant gravity as the starch has been pretty much carbonized. But that still doesn't account for all your efficiency losses.

how consistent is your 70%? sometimes things happen. Your mash is pretty thick at 1.32qt/lb it's possible you missed some doughballs.
Yeah the dough balls might have been the issues as I maxed out my grain bag to do this batch

that
ll do it. for a big beer i would call low 60's decent efficiency. you could try next time dunkinhg your bag in another pot of water and get a second runnings beer

8
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 06:25:01 AM »
I'm not sure I could get high/drunk enough anymore to enjoy another one anyway.
Only one way to find out!

but at what cost?

9
The Pub / Re: Super Troopers Sequel
« on: March 25, 2015, 06:07:41 AM »
I am highly skeptical that it will measure up. I'm not sure I could get high/drunk enough anymore to enjoy another one anyway. I don't have that kind of energy anymore.

10
Extract/Partial Mash Brewing / Re: 2 batches in 2 days.
« on: March 25, 2015, 04:12:56 AM »
The roasted grains won't contribute significant gravity as the starch has been pretty much carbonized. But that still doesn't account for all your efficiency losses.

how consistent is your 70%? sometimes things happen. Your mash is pretty thick at 1.32qt/lb it's possible you missed some doughballs.

11
glad to hear it corky.

12
All Grain Brewing / Re: #5 Gravity Questions
« on: March 24, 2015, 02:57:08 PM »
Soooo, you're saying it'll be beer?

I am 99.9% confident that it will be beer.

13
Kegging and Bottling / Re: Tap spits foam
« on: March 24, 2015, 10:00:23 AM »
a good test: turn off the gas before you pull your next pint that would be foamy, dump most of the pressure and pour. do you still get foam?

14
All Grain Brewing / Re: #5 Gravity Questions
« on: March 24, 2015, 09:58:22 AM »
[...] my brain is like a really messy closet lately. Full of useful stuff but not always easy to get to.
I'm stealing that line....but mine is always like that, not just lately.

If Beersmith is not set up correctly you can get some weird numbers. It's important for brewers to understand how to compute gravity points so they can double check themselves and you can't just plug an arbitrary number. You were teaching the OP something important Mort. Just didn't want him thinking 41 was the magic number as it varies by grain bill.
[/quote]

help yourself ;)

i should have mentioned the variability in my initial response but didn't want to get too complex.

15
All Things Food / Re: Bramble/ribe varieties
« on: March 24, 2015, 09:30:18 AM »
Ithought they only fruited on second year canes? or is that blackberries?

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