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Messages - narcout

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46
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?

47
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.


48
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?

49
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

51
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)? 

52
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?

53
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.

54
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.

55
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).

56
All Grain Brewing / Re: Ph issue/meter advice
« on: January 28, 2017, 12:06:22 PM »
I'm looking to replace my MW101.

The meter should be fine. Its the probe that has to be occasionally replaced. Its a fact of pH meter ownership.

The meter is fine, I just don't like it.  I have replaced the probe on it before. 

57
All Grain Brewing / Re: Ph issue/meter advice
« on: January 28, 2017, 09:29:47 AM »
I nearly went with the thermoworks but ended up getting the Extech 110. More accurate and better resolution.  The 110 has a refillable probe, which should get a little extra life out of it, but the 100 is cheaper.

How long have you owned it, and are you happy with it?

I'm looking to replace my MW101.

58
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 27, 2017, 02:55:56 PM »
It seems like there should be no O2 to take up.  Could that even possibly be a problem?

I guess you'd need a DO meter to know for sure.  I'm sure I'm introducing at least some air when I open the bale to add the priming solution (and there's probably at least some in the transfer hose, ball valve on my fermentor, in the receiving keg liquid disconnect, etc.).  I'm seriously considering buying a vacuum pump to vacuum/purge the keg several times after the priming sugar is added (would also be good for adding dry hops).

And you don't need to buy spunding valves.

The nice thing about the spunding valve is that you can monitor the pressure buildup even if you aren't using it to release pressure.  From my limited experience, it takes a full 3 weeks for the priming sugar to ferment out - though my latest batch, which I kegged a good 5 to 7 days earlier than my previous two, seems to be finishing up much more quickly. 

59
All Grain Brewing / Re: To spund or not to spund...that is the question
« on: January 27, 2017, 12:24:38 PM »
Why not let the beer go to FG then carefully keg with a sugar solution?

I've been doing something similar to what you propose with good results (tasted 2 batches, third batch currently carbonating).

I think the potential down side is the yeast is less active and doesn't take up the O2 as quickly. 

60
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 27, 2017, 11:36:32 AM »
I've got a Saison planned for tonight.

67% German pils
26% German vienna
7% Torrified wheat

1 lb. evaporated cane juice sugar

Bitter with EKG and SG, finish with SG and Saaz

One pack each of 3711 and 3724

Will be utilizing the tri-mix (SMB/AA/BB) for the first time

Success...



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