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Messages - narcout

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Equipment and Software / Re: SS brew bucket pressure transfer parts
« on: February 10, 2018, 11:05:36 PM »
Here's what I did:

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 06:04:36 PM »
I was up in Sonoma recently and went to two different highly regarded breweries that make the neipa style.   

Which ones?  I'm heading up there in a few months and wouldn't mind giving them a taste.

The Pub / Re: Giving Back a Rescue Dog
« on: February 08, 2018, 11:58:37 PM »
Man, that's a bummer.

My wife and I still laugh about how the dog we adopted in 2007 was billed as having no prey drive. 

Edit: To clarify, we kept the dog, but dog/cat relations have not been good.

Beer Recipes / Re: Head retention issue
« on: February 07, 2018, 07:03:28 PM »
FWIW I poured a bottle of Sierra Nevada Pale Ale yesterday and there was zero head.

I've noticed quite a bit, both with SNPA and commercial beer in general, that if poured gently and at an angle there will sometimes be very little foam. 

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 07:27:36 PM »
Centrifuges are awesome BTW. My pilsners and Kolsches are crystal clear.

When do you employ the centrifuge?  Can it hold a whole batch?

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 05:36:48 PM »
It's always possible I'm misunderstanding Kunze (and I've only skimmed the portion of Chapter 4 that discusses filtration), but he does say that filtering is done after maturation.  And my understanding is that natural carbonation is achieved during the maturation phase.

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 04, 2018, 04:55:18 PM »
Time to let beer settle? Read Kunze.  German brewers (and he considers this ideal practice)  ferment eight days, lager seven to ten, and filter and carbonate.

I think they filter after maturation/carbonation.

If I mash with 3.5 gal at 152*F, then mash out with ~2 gal at near boiling to bring the grain bed to 170*F, then batch sparge with 2.5 gal, how is this handled in the ‘usual suspect’ water calculators?

There is a cell in Bru'n Water that allows you to add all minerals to the mash.  It is cell M24 on the water adjustment tab.

Wouldn’t pH change from one step to the other? I don’t see these options in these calculators. ...and what about step mashes with infusion additions?

I like to add all my minerals to the mash and none to the infusion addition (currently, I don't sparge but do use an infusion of boiling water to raise temp from 148/149° to 162/163°).  This way, you don't need to use as much acid malt (or whatever you are using to acidify) in the mash.

My experience in using distilled water with no mineral additions for the second infusion is that it will cause the pH to rise slightly.  Below are some examples from my last few batches, using 2.5 gallons of boiling distilled water for the second infusion.

Tripel: 5.31 to 5.41
Dubbel: 5.35 to 5.42
Saison: 5.36 to 5.43
APA: 5.3 to 5.34
Belgian Pale: 5.11 to 5.21 (first batch with acid malt; it was stronger than I expected)
British Bitter: 5.27 to 5.37
Saison: 5.22 to 5.33
Belgian Single: 5.31 to 5.4

That can be good if you want to mash at a lower pH and then bring it up a bit before the boil.  Otherwise, you can acidify your infusion and sparge water so that the pH stays constant.

I don't know if any of the popular calculators will help with calculating the pH adjustment at each step, though Big Monk's recently released low-oxygen spreadsheet might.  It just came out, and I haven't had time to play around with it yet. 

Kegging and Bottling / Re: Cleaning OLD Kegs
« on: February 03, 2018, 12:29:36 AM »
Narcout, is this stuff really different from PBW?  A quick look at the msds looks very similar, just National Chemicals version (both 30% sodium metasilicate.)  If it's really better performing, I might try it. I'm just about ready to resupply on PBW.

They're probably pretty similar, but the nice thing about the alkaline wash is that it also works well in cold water. 

To be fair, I never tried using PBW in cold water since the label indicates it should be used at temperatures between 100° and 160°.

Either way it's a great cleaner.  I doubt you will be disappointed.  That said, I do not like the Craft Meister cleaning tablets and wouldn't buy them again (in my experience, they do not dissolve very well).

Kegging and Bottling / Re: Cleaning OLD Kegs
« on: February 02, 2018, 11:26:23 PM »
Are there any cleaning products that you all can recommend?

This stuff is pretty fantastic.  I like it better than PBW or oxyclean.

Also, Barkeeper's Friend with a non-scratch (blue) scrub pad is great for cleaning the outside of old kegs and making them nice and shiny again.

Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: February 02, 2018, 06:27:35 PM »
Just did some searching on line and from what I gather, CO2 sold at places like Airgas sell it at 99.98 % pure.  99.99% is for hospital use, and if someone is charging you more for "beverage" grade CO2 rather than "Industrial" grade CO2, they are pulling the wool over you eyes, as they probably get their source out of the same tank.  What most sites in forum on CO2 come up with is more hype and BS than really any truth.

Airgas sells a variety of grades of CO2.  Below is a page from their catalog which lists the purity as well as the concentrations of O2 as ppm by volume.

Here's a link to their pure gases catalog.  Click pure gases under the main menu on the left and then select CO2 from the drop down menu.

Equipment and Software / Re: Ball valves
« on: February 02, 2018, 05:39:47 PM »
I clean them maybe once a year.  There's never much gunk in them when I open them up.  If there was, I'd do it more often.

The Pub / Re: A Guide to The Jamaican Beer Scene
« on: February 01, 2018, 08:25:29 PM »

I was there a few months ago.  The Dragon Stout is pretty good.

Kegging and Bottling / Re: Bottle Cap Ingress: Is it real?
« on: February 01, 2018, 06:18:56 PM »
I wonder what the oxygen ingress is for beers that are corked and caged. 

Kegging and Bottling / Re: CO2 Purity and Why It's So Important
« on: January 31, 2018, 06:28:24 PM »

My readings varied from 4 ppb to 0 as shown here on the tanks we received directly from the welding company

Well, that's interesting.  Thanks for doing that.

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