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Messages - narcout

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16
All Grain Brewing / Spunding Experiment
« on: February 04, 2017, 04:50:05 PM »
Well, I finally get a chance to try spunding.  Today is day 8 on my low oxygen saison.  The airlock was still bubbling so I took a gravity sample, and it was at 1.015. 

I've brewed this recipe quite a few times, but this is the first time I have pitched a blend of 3247 and 3711.  My guess is it will finish between 1.004 and 1.007.  Today is the only day I could possibly transfer it until next weekend so I decided to give it a shot.

I really hope it doesn't stall out on me.  I'll let you all know how it goes.

To those of you who have tried it, did you have any issues with the liquid QD getting clogged?  The beer stopped flowing when there was still about a gallon left in the fermentor.  I figured the QD was probably clogged and swapped it out for a new one which fixed the problem (but still caused a few minutes of crushing anxiety).

17
Yeast and Fermentation / Re: Trub in starter
« on: February 04, 2017, 04:36:13 PM »
Isn't there zinc in wyeast nutrient?

Edit: yup. Seems like everything I need is in my wyeast nutrient

1/2 tsp of Wyeast nutriet per 5 gallons of wort yields 0.635 ppm zinc.  This is according to a thread on another forum where a member emailed Wyeast about it. 

18
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 33
« on: February 04, 2017, 10:56:08 AM »
A 2 hour episode can take upwards of 20 hours to put together.

Ok, I've been dragging on it, but you've just convinced me to finally become a supporter on patreon.

19
The Pub / Re: Recommend a mail-order beer store please
« on: February 03, 2017, 10:46:40 AM »
BevMo?

It looks like they deliver to WA, and have stores there.

http://www.bevmo.com/

20
Equipment and Software / Re: Using the thermostar dudal mode controller
« on: February 03, 2017, 10:42:47 AM »
I set my desired temperature around 50F for primary fermentation of a dunkel, i have used the heat and cooling modes have seen the range jump from 28F to 67F in the fridge.

Are you measuring the air temperature or the temperature of the beer?  With that controller, you will be better off measuring the temperature of the beer. 

If your fermentor does not have a thermowell, you can tape the probe to the side of the fermentor with some insulation over it to keep it from being affected by the air temperature.  I take a small ziplock bag into which I have inserted a paper towel that's been folded over a few times, tape that to the fermentor with painter's tape, and insert the probe into the space between the ziplock and the fermentor (so that the probe is touching the fermentor and the insulated ziplock bag is taped over the probe and holding it against the fermentor).

That's just one example, there are a bunch of different ways you could accomplish this.

21
Yeast and Fermentation / Re: Test my harvested yeast?
« on: February 03, 2017, 10:29:21 AM »
anyways, is there a way I can confirm that I have a ton of yeast, or just crappy trub?

Can you post a picture?

22
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 02, 2017, 09:10:38 PM »
The condensation on the glass reappears faster than I can wipe it off and pick up the camera, but this is the APA I have on tap right now: 85% 2-row, 8.5% C-15, 6.5% white wheat malt.


23
All Grain Brewing / Re: Boil temps - do they matter?
« on: February 02, 2017, 12:06:46 PM »
BDSA with 2 lb. of D240 candi syrup.

Any clue when that stuff is going to be available to the masses?

24
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 10:30:07 AM »
It just seems crazy to me that out of 22 tasters, 15 people couldn't pick the odd beer out.

I would think that even if the mash pH alone didn't matter, there'd be some flavor pick up from the lactic acid or a perceptible difference between the final gravities.

Beer A
4.45 mash pH
19ml of 88% lactic acid in mash
FG 1.017

Beer B
5.31 mash pH
No lactic acid
FG 1.011

26
All Grain Brewing / Re: Boil temps - do they matter?
« on: January 31, 2017, 06:39:03 PM »
I'm confused about the point of the partially covered boil.  It reduces evaporation loss, but it doesn't reduce heat stress does it (the liquid is still being boiled off, you're just recovering some of it)? 

27
Yeast and Fermentation / Re: Did my DIPA Stall?
« on: January 29, 2017, 11:21:19 AM »
What temperature are you fermenting at and which yeast did you pitch?

28
Yeast and Fermentation / Re: The Chimay Yeast
« on: January 29, 2017, 11:02:50 AM »
Yeah, but this was on draft - so I assume it was not naturally carbonated, though I could be wrong.

29
Yeast and Fermentation / Re: The Chimay Yeast
« on: January 29, 2017, 10:52:46 AM »
I had a Chimay White on draft last night and was surprised at how hazy it was even out of a keg - not that I have an issue with it.

30
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 29, 2017, 10:46:08 AM »
I know Bryan mentioned some caveats, so I was doing some digging and there are references to AA *increasing* oxidative reactions in the presence of Iron and Copper.

http://www.beerandloafing.org/hbd/fetch.php?id=64148

"Ascorbic acid on metabite treated beers increased the oxidation of
polyphenols [via the Fenton reaction/copper] and increased the sulphite
oxidation 5X"

Both the Bamforth paper and the one from Belgium were looking at post fermentation (cold side) treatment.

Maybe that's why it's used in conjunction with SMB and BB?

I don't see much in Kunze about it other than "The use of ascorbic acid on its own can be detrimetal in the case of long standing times due to the breakdown of ascorbic acid to dehyrdo-ascorbic acid [323]."

I thought there was something in Principles of Brewing Science, but I just paged through chapter 4 and didn't see anything other than Fix saying it isn't very effective (he also doesn't seem to think much of PMB).

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