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Messages - narcout

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Equipment and Software / Re: pH Meter
« on: April 22, 2017, 07:41:14 PM »
Happy enough with my Extech 110.

Me too.  I like it better than my MW101.

Holding it while the reading stabilizes is the pits.

Why do you have to hold it up?  I just let it rest against the side of the test jar.

Kegging and Bottling / Re: Closed vs under pressure transfer
« on: April 22, 2017, 05:43:51 PM »
I've always thought of a closed transfer as being where the CO2 in the purged keg flows back into the fermentor.

As opposed to a transfer under pressure, where additional CO2 is being pumped into the fermentor to push beer into the serving keg where it is then vented

I still enjoy Coopers Sparkling Ale!

I have good memories of that beer.  I've brewed a few versions of Australian sparking ale, but it's been a long time since I've had the real thing to compare it to.

All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 14, 2017, 08:27:01 PM »
The fact that some people are having issues with sulfur and others aren't, even when both parties are using the same ingredients, makes me think the yeast choice + Sulfate thing could have some credibility.

SMB doesn't really add much sulfate though, and I've pushed sulfate over 200 ppm on several beers with no issues (though all of those beers were brewed with US-05, 1056 or 1272).

Do yeast actually break down sulfate to hydrogen sulfide?  Kunze says "sulphate is assimilated from the wort and converted to sulphite, which the yeast cell uses up itself."  After most of the nutrients are used up and yeast growth is inhibited,  the assimilation continues and excess sulphite is excreted from the cell (paraphrasing here).   Though maybe sulphite is intermediate to hydrogen sulfide?  I really don't know.

All Grain Brewing / Re: Metabisulfite (sulfur dioxide) in beer brewing
« on: April 14, 2017, 07:38:41 PM »
Doesn't it seem more likely that sulphur issues are being caused by sulphur dioxide reducing to hydrogen sulfide as opposed to excess sulfate?

Someone I know of is convinced the wet milling over 1% is causing the efficiency hit and is currently investigating.

I think that is worth checking out.

Of the five, no-sparge, low-oxygen batches I have brewed, I got 73% efficiency on all but one (which was 63%). 

One of the differences with the low efficiency batch was that I over-conditioned the malt, and the crush was noticeably different. 

If there's no sulfite present when the yeast is pitched, there's nothing for them to react with.

I don't think this is actually the case.

So 6 out of 7 trials failed to reach significance.  That doesn't really surprise me given my own experiences with Brewtan B on its own.

General Homebrew Discussion / Re: HBC
« on: April 12, 2017, 01:56:39 PM »
Are we going to do a forum meet up again this year?  I enjoyed the last two.

In the lab, we finally have our results in from our BrewTan B experiment that we started last year. What do the guys make of the results and we talk with Joe Formanek of Anjinomoto about what they mean.


SMB doesn't need to turn to sulfate to create SO2, it decomposes directly to it in acidic solution, or under heat.

Nice, thank you.

Regarding the idea that sulphur issues are caused by excess sulfites not oxidized on the hot side, is there a source for this?

Kunze states that “Hydrogen sulphide is produced during fermentation from sulphur-containing amino acids.”  SMB isn’t a sulphur-containing amino acid.  Does its oxidation or breakdown somehow increase the amount of sulphur-containing amino acids or is there another mechanism at work?

Kunze also notes that “Sulphur dioxide is formed from the sulphate of the wort.”  It is stated in Yeast that sulphur dioxide is easily reduced to hydrogen sulphide.  SMB does contribute some sulphate, but it’s a small amount compared to what people regularly add to hoppy beers via gypsum, and that doesn’t seem to cause any sulphur issues.

It seems like there is something else going on.  Does anyone know or have a reference?

According to Kunze, both hydrogen sulphide concentration and sulphur dioxide formation are affected by the amount of yeast growth (among other factors).  Two people using the same yeast strain and the same amount of SMB may not have the same results.

Classifieds / Ball Lock Kegs for Sale - $50 (Los Angeles)
« on: April 10, 2017, 11:16:34 AM »
I have 3 used ball lock kegs that I am looking to sell for $50 apiece.

They are pretty much your standard used kegs.  I replaced all the o-rings when I first purchased them so they are ready to be used for beer (though they are in need of cleaning).

These are for pick up only.  If you come by and decide you don't like them, I won't be offended.  I'll probably put them up on Craigslist in a few days if there's no interest here.


But it's supposedly equally viable with any style, right?  And there isn't a vast difference between a kolsch and a helles.

Some yeast strains do not seem to handle the by-products of the SMB well and produce more hydrogen sulphide.

There's a list going on the low oxygen forum of the strains people have had success with and those that maybe should be avoided.

"After sharing an image of both worts with the other contributors, we began to speculate that perhaps the color difference was a function of the standard wort simply having a higher concentration of sugar.  To test this out, I diluted the standard wort sample with water until it reached the same 1.035 SG as the LODO wort then compared them again with validating results."

I don't understand the last sentence, does it mean the color difference remained after the standard wort was diluted or the opposite?  I can't really tell from the picture.

I didn't see any indication in the article of how much mixing he did, so I'm curious if the low o2 version of it just wasn't mixed in as well and he got poor efficiency from that.

This is my guess as well. Or maybe some combination of this and the effect grain conditioning has on the crush.

Classifieds / Re: steel kegs for sale
« on: April 07, 2017, 02:03:58 PM »
If the top fitting is removable, you could use a carboy cap or a large drilled stopper and use them as fermentors.

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