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Messages - narcout

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1
General Homebrew Discussion / Re: krausening oxidized beer
« on: February 20, 2019, 09:40:29 PM »
I really don't know (beer in process wouldn't yet be at the point where it has a cardboard/wet paper character would it?).

I'm going to read the rest of the book this week.  It's short but pretty dense.  And I believe he covers E-2-nonenal in greater detail in an earlier chapter.  I'll post back if I see anything on point.

One other tidbit I noticed in Chapter 3:

"If you take a stale beer and add enough sodium metabisulfite to it, then you can clean up the flavor.  This speaks to the fact that sodium metabisulfite binds carbonyl substances to produce so-called adducts, which no longer display the aged character."

The carbonyl group includes diacetyl, acetaldehyde, and E-2-nonenal.

I'm not saying the OP should do this or that to his beer; I just wanted to share a few things I came across that I think are interesting.

Yeah, that's what I was getting at.  If it's still fermenting, how do you know it's oxidized?  And if it's done fermenting, what's the yeast gonna work on?  I thought in a long ago discussion we found that adding sulfite to a finished beer was not a good idea.
Kunze says it is done to prevent or forestall oxidation in packaged beer.   But again as with kräusen, as a practical matter after the fact, I'd think the amount needed to reverse the problem would be its own fatal problem.

An example of "reality often astonishes theory"

It's possible; though it doesn't seem like any of us have actually tried either method, so how can we draw any conclusions? 

Regardless of whether it's practical (and ignoring the fact that it would be better to just avoid beer going stale in the first place), it would make for an interesting experiment, just to see if it works.

2
Beer Recipes / Re: "Realfort" 6, 8, and 10 (Rochefort Recipe Discussion)
« on: February 20, 2019, 07:07:34 PM »
Came across this the other day: https://merchantduvin.com/brew-rochefort-trappist-6.php

It states the OG of the 6 is 1.066, and the ABV is 7.5% (which would put the finishing gravity around 1.009).

3
General Homebrew Discussion / Re: krausening oxidized beer
« on: February 20, 2019, 06:39:14 PM »
I was just reading through Chapter 6 of Freshness by Bamforth, and I noticed the following passage:

"I think the answer lies with yeast.  Yeast loves to reduce carbonyl substances.  If you take a beer with pronounced cardboard/wet paper character and treat it with a good virile yeast, the stale notes will be removed."

I assume he's talking about beer in process or he means krausening and doesn't specifically say it.  Otherwise, if you did it post fermentation, what would the yeast have to work on?

I really don't know (beer in process wouldn't yet be at the point where it has a cardboard/wet paper character would it?).

I'm going to read the rest of the book this week.  It's short but pretty dense.  And I believe he covers E-2-nonenal in greater detail in an earlier chapter.  I'll post back if I see anything on point.

One other tidbit I noticed in Chapter 3:

"If you take a stale beer and add enough sodium metabisulfite to it, then you can clean up the flavor.  This speaks to the fact that sodium metabisulfite binds carbonyl substances to produce so-called adducts, which no longer display the aged character."

The carbonyl group includes diacetyl, acetaldehyde, and E-2-nonenal.

I'm not saying the OP should do this or that to his beer; I just wanted to share a few things I came across that I think are interesting.


4
General Homebrew Discussion / Re: krausening oxidized beer
« on: February 20, 2019, 04:44:25 PM »
I was just reading through Chapter 6 of Freshness by Bamforth, and I noticed the following passage:

"I think the answer lies with yeast.  Yeast loves to reduce carbonyl substances.  If you take a beer with pronounced cardboard/wet paper character and treat it with a good virile yeast, the stale notes will be removed."


5
Equipment and Software / Unibrau
« on: February 18, 2019, 07:08:06 PM »
After literally years of contemplating setting up some sort of a RIMS/HERMS system, I finally bought a Unibrau v3 a few weeks ago. 

I'm pretty much running it stock, though I did add a sight glass from SS Brew Tech, and I'll be using my usual fabric filter bag.  Also, I don't plan on boiling in it but rather will pump over to my existing kettle.

I did a test run the other day with a few gallons of water, and everything seems to be working properly.  The Auber EZ Boil controller seems pretty straightforward once you mess around with it a bit and figure out the various menu options.

Planning to brew a Saison recipe I've brewed many times as the inaugural batch this Friday


6
Beer Recipes / Re: "Realfort" 6, 8, and 10 (Rochefort Recipe Discussion)
« on: February 18, 2019, 06:55:47 PM »
@Big Monk

I've got a Saison planned for Friday night, but the Roche 6 is next on my list.  Are you interested in any of the details? If so, would you prefer that I post them here or start a new thread?

7
Events / Re: HomebrewCon 2019 Seminar Tracks are Up
« on: February 17, 2019, 03:54:00 PM »
Even if your there, you can't attend all that you want.

Yeah, I think I made it to all of 3 seminars in 2017.

I missed last year, but I'm planning on making it out to Providence.  Some of these sound pretty good. 

8
Drew, I think you would enjoy the essay "Authority and American Usage" by David Foster Wallace. 

It can be found in the essay collection Consider the Lobster or read for free below (where it is titled "Tense Present"), but Consider the Lobster is fantastic and worth buying.

https://harpers.org/wp-content/uploads/HarpersMagazine-2001-04-0070913.pdf

Also, Happy Birthday, Denny!


9
Homebrew Competitions / Re: 2019 National Competition Acceptance Email
« on: February 11, 2019, 11:08:47 PM »
Why put down Boston as an option then if you don't mind me asking?

I got my two entries for Indianapolis, email got caught by a filter for some reason. Happened last year as well, so not unexpected.

I picked San Diego as my first choice, but in an effort to increase my chances of getting entries accepted, I also submitted that I was willing to ship to any location. 

I've done that the past few years and always got San Diego, but this year it's Boston.   No big deal; I wouldn't have selected it if I wasn't willing to ship there.  It's all good.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 10, 2019, 10:18:20 PM »
Looks great. What do you dislike about the Denali to cause to not to use it again?  (I’ve not used it)

Thanks, so does your Winter Warmer.

The Denali pellets had this great aroma, but I'm not really loving the flavor.  It's kind of a cross between pineapple, orange, and something a bit more tropical along with a vegetal (maybe like bell pepper) flavor.  It probably wasn't a great beer to use rye malt in either.

Over the last few years, I've experimented with a handful of the newer hop varieties (Denali, Citra, Eureka, Vic Secret, and Waimea), and some of them were pretty nice.  But my favorite APA is still SNPA, and my favorite homebrewed APA is still an SPNA clone.  I think I'm done experimenting with hops for a while.   

11
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 10, 2019, 09:11:42 PM »
Love that yeast!!!
Looks great, wish it were in my hand.

Thanks.  It is a great yeast; I have two jars of slurry left (really wish they would make it available year round).

Here's an single hop APA with Denali (won't be using that hop again).  With 3 oz. of dry hops per 5 gallon batch, I think this is as clear as it's getting.


12
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 10, 2019, 09:00:28 PM »
Cool.

I've been running a pretty simple, no-sparge setup for the last 2 years:  a 10 gallon Spike kettle, a 10 gallon SS Brewtech insulated mash tun, and a Chugger pump.  I can easily perform a hockkurz step mash with it, and I feel it's enough to make great beer.

I have, however, become interested in the purported benefits of continuous circulation and the ability to run any mash profile I feel like, so I just bought a Unibrau v3, which I plan to use solely as a mash tun.

13
Equipment and Software / Re: Thermometer Recomendations
« on: February 10, 2019, 07:16:08 PM »
Thermapens are fantastic.  I'm never going back to anything else.

14
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 10, 2019, 04:45:40 PM »
Just scoop with a pitcher.  I can do it with virtually no splashing, and I don't have any elaborate equipment to set up and clean up.   Mashing with direct heat in the kettle also gives me the ability to run any mash program, also with no complicated equipment.   I love that.

That's interesting.   What do you use for a lauter tun?

15
Equipment and Software / Re: Monster Mill MM2 Pro
« on: February 09, 2019, 11:32:30 PM »
Man, I'm about ready for a new mill, but I'm trying to wait until the SS brewtech one comes out.

*I run a conventional German style two vessel brewhouse,  mash/boil kettle and separate lauter tun, with a consistent brewhouse efficiency of about 96%.

How do you transfer the mash from the mash/boil kettle to the lauter tun?

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