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Messages - Kaiser

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46
Questions about the forum? / Re: Can't post or reply
« on: February 24, 2013, 11:21:00 AM »
I keep getting this when I'm on my PC. Running chrome.

Kai

47
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 23, 2013, 08:52:43 PM »
Beersk,

If you top crop the yesast you'll not get any trub. You are also able to get fresher yeast since you don't have to wait until you rack the beer.

Kai

48
Yeast and Fermentation / Re: When to use a blow off tube
« on: February 23, 2013, 08:49:44 PM »
IMO: always

Your want to blow off the Kraeusen. I even top off my beer if I notice that there will not be a blow off

Kai

49
Yeast and Fermentation / Re: Rehydrated Yeast Shelf Life
« on: February 23, 2013, 08:46:37 PM »
I think you'll be fine. There are no nutrients in beer and we commonly store yeast under beer.

It's not ideal but sometimes life gets in the way of best practices.

Kai

50
Yeast and Fermentation / Re: mr. malty and yeast calulator
« on: February 23, 2013, 08:43:45 PM »
The MrMalty calculator is sensitive to the initial cell density in ways that I have not observed. I observed that for stirred starters the new growth is mainly dependent on the amount of extract in the wort regardless of the cell density. At least up to a certain density. Because of that starting out with 80 or 100 Billion cells doesn't make much of a difference if you will be growing 300 B regardless of the starting cell count.

Kai

51
Yeast and Fermentation / Re: Is my pH OK?
« on: February 23, 2013, 08:36:17 PM »
That pH is fine. I would not worry.
Keep taking good notes and maybe you'll get enough data to establish a correlation. It's more difficult to control or predict beer pH than mash pH.

52
Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 23, 2013, 03:53:29 PM »
+1 on the fermcap, especially if you're harvesting and repitching.

Don't use fermcap. Especially if you want to harvest this yeast. Simply collect the overflowing yeast after the gunk has been blown off. No yeast washing required.

Kai

53
Yeast and Fermentation / Re: mr. malty and yeast calulator
« on: February 23, 2013, 03:52:10 PM »
The difference is because Jamil's model for yeas grow assumes fairly high growth rate when the starting pitch rate is high and low growth when the starting pitch rate is low.

In my experiments I found different behavior and documented it here: http://braukaiser.com/blog/blog/2012/11/03/estimating-yeast-growth/

If you look at the 1st step, you are getting more growth with the braukaiser model. Then for the 2nd step you are getting less growth b/c you are starting out with many more cells per gram gram on extract.

Kai

54
We just released version 1.3 which has a few notable enhancements:

- option to show overall water and mash pH at the bottom of each section. That will reduce the scrolling needed when you try to match a profile or mash pH.
- support for CRS/AMS, which is a HCL/H2SO4 mix used by our UK brewing friends
- support for malt pH parameter entry as DI water pH or acdidity in mEq/kg. That's for folks who know these parameters.

We are working hard on the integration into the recipe editor but want this to work well and intuitively. That's why its taking its time.

Kai

55
All Grain Brewing / Re: Overshot Mash PH
« on: February 18, 2013, 07:30:57 AM »
BrewQuest, sorry about the delay. Don't worry about PMing me when I seem to have forgotten about a thread.

When I put your data into the Brewer's Friend water calculator I get a predicted mash pH of 4.94. That is 8+% acidulated malt in this grist. No surprise that it is that low. That also matches Weyermann's rule of thumb of about 0.1 pH drop per % acid malt. When I replace the acid malt with Pilsner I get a pH of 5.71. That's about 0.092 pH drop per 1 %.

I saved the settings to this link: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X2XN944

I would have gone with just 0.6 lb of acid malt. That's about 3% of the grist and should have gotten you to a pH around 5.4.

Kai

56
General Homebrew Discussion / Re: My water profile
« on: February 13, 2013, 09:31:20 AM »
For all intents and brewing purposes you can assume that RO water is free of minerals. You may even want to pick up one of the cheap TDS (Total Dissolves Solids) meters and check it. A sufficiently good RO system should produce water with a measured TDS value of less than 30.

Don't worry about the source water minerals, leave them all empty, and add salts to get your desired water profile.

Kai

57
General Homebrew Discussion / Re: My water profile
« on: February 13, 2013, 07:10:21 AM »
How can the alkalinity be so high here but the brewing minerals we care about are so low?

It's because the sodium level is so high. Cl and SO4 are low, too. That leaves bicarbonate as the only anion.

wort-h.o.g, are you sure that this is straight from a well. It seems unusual to have that little calcium in well water. You may not be aware that there is a water softener somewhere.

There are elegant ways of removing calcium and bicarbonate from water, but its not so easy to remove sodium. I agree with the others, RO water would be the way to go.

58
All Grain Brewing / Re: where do you take mash pH?
« on: February 12, 2013, 04:34:44 PM »
I stir the mash and take as pH sample with a small 12 ml glass vial on a stiff piece of copper wire. I then also cool the sample in that vial using ice water.

If I'm confident that the mash pH is fine I may test the first wort.

Kai

59
At lower mash temp efficiency can suffer.but that can be compensated for by mashing longer or addition of a higher temp mash step.

Kai

60
Beer Recipes / Re: Doppelbock recipes
« on: February 01, 2013, 04:58:03 PM »
Proof once again that I can not type for a darned. Especially on the new smart phone.

yes, my phone used to auto correct my name as well. :)

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