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Messages - narcout

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421
All Grain Brewing / Re: Spring Water
« on: March 16, 2016, 07:14:14 AM »
I think Martin has said that magnesium isn't always needed? Anyway, I've left it out on occasion and haven't had any glaring issues.

Page 148 of Water by Palmer and Kaminski:

"Magnesium is recognized as a necessary yeast nutrient at 5 ppm, but barley wort typically contains much more than the yeast would require (c. 100 ppm @12oP)."

There's additional relevant info, but I don't have time to type the entire paragraph right now.

422
General Homebrew Discussion / Re: Session Beer Day Recipe Bonaza
« on: March 15, 2016, 10:36:18 AM »
Very nice, thank you.

I think there is a typo in S.C.'s recipe.  The White Labs equivalent of Whitbread "B" is WLP007, not WLP001.


423
I don't think that foam is hot break.  That said, I do skim it unless I am using first wort hops (though that is rare).

425
General Homebrew Discussion / Re: Full Boil Impact
« on: March 11, 2016, 01:27:12 PM »
Through a lucky Google search, I came across an excerpt from the book Essays in Brewing Science by Lewis and Bamforth.

"Color arises in raw materials primarily as a result of the Maillard reaction (named for the French chemist who first described it), also called, descriptively, nonenzymic or nonoxidative browning.  In food products, this is a heat-driven reaction between sugars and amino acids to yield highly colored and flavored compounds."

"These colored products are called melanoidin pigments . . . ." 

"In parallel with pigment formation, flavor compounds are formed . . . ."

"The kettle boil is also a source of wort and beer color, and again the Maillard reaction is responsible because heat drives the reaction between sugars and amino acids.  The effect is, however, rather small in modern short-time boils."

I'm not sure what the authors consider to be a modern, short-time boil.

Podcast sounds interesting, will listen on way home

426
General Homebrew Discussion / Re: Full Boil Impact
« on: March 11, 2016, 12:09:11 PM »
What about color and melanoidin development?

melanoidin = color.  Melanoidon is not flavor.

What about Maillard reactions?

Edit:  I should have worded this more clearly.  I was posing a question about the effect on flavor of less Maillard reactions in a short boil, not suggesting Maillard reactions were a subset of melanoidons.

427
General Homebrew Discussion / Re: Full Boil Impact
« on: March 11, 2016, 11:20:24 AM »
What about color and melanoidin development?

428
Kegging and Bottling / Re: Spare CO2 line
« on: March 10, 2016, 04:53:23 PM »
A spare CO2 line is useful for all sorts of things. 

It's probably easiest to just buy a distributor with an extra valve or two.

Example:

http://www.northernbrewer.com/brewing/kegging/gas-hardware/3-way-co2-distributor-w-1-4-mfl-shutoffs

429
Yeast and Fermentation / Yeast flocculation
« on: March 10, 2016, 10:48:01 AM »
I came across this article yesterday that I thought you all might be interested in. 

I definitely learned some new things.

http://www.cmbe.engr.uga.edu/engr4520/Other/Ch3/Verstrepen%20et%20al%202003%20Appl%20Microbiol%20Biotechnol.pdf

430
Commercial Beer Reviews / Re: Murkiest beer ever
« on: March 10, 2016, 10:28:29 AM »
Since you have not yet had one of these beers I will mention this... when you finally have one pay close attention to the presentation of the hop character. It is different than what you are used to. It is very bright and juicy and there are some hop complexities there you don't get in other well made styles of IPA, even with the same hop varieties. Also pay attention to the mouthfeel. It will be very distinctive and different than really any other beer/style I am familiar with.

What is it about the brewing process that results in the cloudiness, and what is the mechanism by which it enhances the hop character and mouthfeel? 

Or is this not yet public knowledge?

431
Yeast and Fermentation / Re: WY3787 Attenuation
« on: March 10, 2016, 10:23:21 AM »
Personally, I would let it hang out at the current temperature for another few days (I would probably go a week) before crashing it. 

It may have reached FG, but that doesn't mean the yeast are finished cleaning up.

432
All Grain Brewing / Re: Adjusting Mash PH and Mash Temperature Loss
« on: March 09, 2016, 02:40:05 PM »
In my opinion, it is best to make the necessary adjustments to your strike water prior to mash in. 

If you have to make further adjustments during the mash, I doubt the amount of heat you are going to lose from opening the cooler is going to have any effect. 

I don't see why making adjustments during the mash would cause you to extend the mash.

Personally, if the measured pH is off from my target (which is pretty rare), I just let it ride, take good notes, and adjust my water additions on the next batch. 

433
All Grain Brewing / Re: Brewing Water
« on: March 09, 2016, 12:34:26 PM »
I found an old thread where Martin made this comment about Ca content :



"In ale brewing, there doesn't seem to be too much detriment to brewing with high calcium content. One aspect that may be either good or bad, is that yeast flocculate and settle much faster with high calcium content. For example, Burton beers were always praised for their clarity. But a negative would be if your ale yeast flocs too quickly and your beer doesn't attenuate and you have to somehow rouse the yeast to get it to finish its job!

In lager brewing, there definitely is a negative to high calcium. It can interfere with the yeast metabolism and can cause premature flocculation (as above).

I wonder how much of an issue that is with yeast that exhibit NewFlo flocculation.

434
General Homebrew Discussion / Re: BJCP Qued Judging
« on: March 09, 2016, 12:00:31 PM »
The one thing that I think hasn't been explicitly stated above is that each judge team gets its own flight summary sheet.  It only lists the scores given to the beers that that team judged. The top beers from that sheet are the ones that are selected by that team to advance to Mini-BOS.  The queued part only comes in when assigning the beers to that sheet.  Otherwise, its identical to non-queued judging.

Would you mind elaborating a bit?  I don't really follow queued vs. non-queued.

435
Events / NHC Hotels
« on: March 08, 2016, 10:16:59 AM »
I'm a little confused by the fact that there are 17 hotels listed under the "official conference hotels" heading. 

Is one of them THE conference hotel? 

I can see from the provided map which ones are closest to the conference venue, but you cannot stay at the actual venue itself (it is not a hotel).

Edit: Well, whatever.  I just booked at a room at the closest hotel.

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