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Messages - PharmBrewer

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31
Homebrewer Bios / Re: New Member
« on: April 20, 2017, 12:01:29 AM »
Great community here from my experience being new in the last six months.  Enjoy!

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32
The Pub / Re: Songs you never want to hear again.
« on: April 19, 2017, 11:59:22 PM »
Alvin and the Chipmunks

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33
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 03:33:16 AM »
Any idea what your pH was?  I have heard it can affect yeast attenuation towards the end.

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"Nutrient uptake by yeast

Shortly after being pitched into fresh wort yeast will start lowering the pH of the surrounding medium (i.e. beer). This is the result of ammonium ion and amino acid uptake, secretion of organic acids [Briggs, 2004] and most importantly a proton pump which moves H+ ions from the yeast cell into the beer. By doing so the yeast also raises its internal pH. This proton pump is very important to the yeast and it is the most abundant protein in its cell membrane [Briggs, 2004]. The resulting pH gradient through the yeast's cell wall facilitates the uptake of nutrients like maltose.

Maltose uptake is a proton symport process through the cell membrane. The proton concentration outside the cell is greater (lower pH) than inside the cell (higher pH) and therefore a natural gradient exists which encourages protons to flow from the outside to the inside of the cell. Though the use of a symporter, a cell membrane protein, maltose can “piggy back” on the flow of protons into the cell. This is one of the reasons why yeast cells do better in an acidic environment and have means of lowering the pH.

[http://braukaiser]

The ability of yeast to lower the beer’s pH is important for healthy and low yeast stress fermentation and is one of the reasons why sufficient pitching rates are important and why it is better to step up starters rather than starting a small amount of yeast in a large starter. The more yeast cells that are working on lowering the pH the faster the pH will be able to drop.

As yeasts age, starve or otherwise loose their vitality, it becomes increasingly difficult for them to pump H+ from their cells into the beer. After all, this goes against nature’s desire to equalize everything and therefore takes energy. The result is a slight rise of the beer pH after primary fermentation. The pH can rise more significantly if the beer is not taken off the yeast before a large number of yeast cells start to autolyze."

http://braukaiser.com/wiki/index.php?title=How_pH_affects_brewing



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34
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 03:25:21 AM »
Any idea what your pH was?  I have heard it can affect yeast attenuation towards the end.

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35
We have no sales tax in Oregon. I find local very competitive.

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36
Beer Recipes / Re: Belgian Golden Strong
« on: April 19, 2017, 12:35:54 AM »
That is gorgeous!  Great job!

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37
The Pub / Re: Hello
« on: April 18, 2017, 10:16:43 PM »
Just lost my mother-in-law last Wednesday due to cancer.  Ed & Ellen were married more than 62 years!  I find myself reading a lot about beer making to stay busy when I am not helping the family or greiving.  I personally believe malt, hops, yeast and water work well together for a reason.  Seems more and more about creating great relationships than crafting beer.

You have my sincere condolences and I wish you well in your studies,

Jim

38
All Grain Brewing / Re: Craft vs. Commercial Malts
« on: April 18, 2017, 04:35:07 PM »
Excellent, glad to hear it 😋

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39
All Grain Brewing / Re: Craft vs. Commercial Malts
« on: April 18, 2017, 03:56:04 PM »
I am really thinking of planting a small patch of heirloom barley and mesh around with malting.  I am planting my own hops.  Would be super fun with wild yeast to say everything is from my backyard, literally hand crafted.  Maybe not as good as the big boys.  Who cares as I am home brewing and having fun...

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I settled on purple barley and Viking Bere barley.  I will report back in the fall on how it works out.

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40
All Grain Brewing / Re: Craft vs. Commercial Malts
« on: April 18, 2017, 03:45:49 PM »
I am really thinking of planting a small patch of heirloom barley and mesh around with malting.  I am planting my own hops.  Would be super fun with wild yeast to say everything is from my backyard, literally hand crafted.  Maybe not as good as the big boys.  Who cares as I am home brewing and having fun...

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41
All Grain Brewing / Re: Craft vs. Commercial Malts
« on: April 18, 2017, 03:42:23 PM »
Just kegged my first beer using Mecca Grade Lamonta malt...holy crap!
Is that good or bad crap?

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42
Yikes, too much Cherry from my experience with it.  Too much makes it taste like barbecue sauce IMHO.

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43
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 18, 2017, 03:28:50 PM »





Nice. Your labels, I assume?
Yes, see free label maker at beerlabelizer.com.  I use glue stick which makes it easy to take back off but sometimes with fridge moisture does not stick the best.

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44
All Grain Brewing / Re: How long does it take you to brew a beer?
« on: April 18, 2017, 02:00:28 PM »
The brewhouse efficiency for my 20 minute mash is about 60 percent on the finest grind at 149F.  I have not tried Barley malt flour which could be interesting but the idea of flour weirds me out.  Do I hear a chance at being an Igor? 😁

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45
Events / Re: Dinosaurs & Beer Lecture: Claremont, California, March 8
« on: April 18, 2017, 03:08:16 AM »
Awesome!  I look forward to hearing your talk at HomebrewCon.

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