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Messages - narcout

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Zymurgy / Re: "New Rules of Brewing Water" - Same as the old rules?
« on: April 28, 2012, 11:15:13 AM »
"2. Starch conversion in the mash works most efficiently at a mash pH of 5.1-5.5 at mash temperatures." - I'm not sure sticking you pH meter into a hot mash is really 'best practice."

I don't see where Palmer is advocating sticking a pH meter into a hot mash (sounds like he’s just describing optimal pH as measured at mash temperature).  Was that mentioned somewhere else in the article?

So why bother making the spreadsheet, if he knows it's BS?

My experience is that the spreadsheet actually works pretty well until (as Sean mentioned above) you get to really dark beers (for dark beers, I usually just mash the base malts and add the darker grains during the sparge - I'm not a fan of using chalk).  I like to start with Palmer's spreadsheet and then cross reference it against Kai's for gypsum and calcium chloride additions. 

3) Could you please take your RA spreadsheet off the internet, or at least put a up a prominent warning.

I think this would be a disservice to homebrewers.  I'm sure I'm not the only person who still finds it to be a useful tool (an update would be nice though).

I'm trying very hard to reserve judgment, but from the article in Zymurgy, I'm skeptical about Palmer's grasp on practical brewing water issues for average homebrewers.

When I first got interested in learning about water chemistry as applied to homebrewing, I found the relevant section of How to Brew very useful.  Perhaps it isn't reflective of some of the more recent thought on the subject, but I still think it's a great resource.  I guess we'll have to wait to see whether the new book offers a more modern take on the subject.

I'm going to try a smoked hefeweizen with Weyermann oak-smoked wheat malt. 

All Grain Brewing / Re: Smoked Beer Ideas
« on: April 04, 2012, 10:36:52 PM »
Smoked hefeweizen is pretty tasty.  You can just replace some of the pils with raunch malt or some of the wheat malt with smoked wheat malt.  I'm brewing one with the weyerman oak smoked wheat malt this weekend.

Ingredients / Re: elderberries / juniper berries
« on: April 01, 2012, 07:01:38 PM »
Have you heard of sahti? Check out episode 24 of Brewing TV.

The Pub / Re: vote for Pedro
« on: April 01, 2012, 06:34:59 PM »
That is awesome.

Yeast and Fermentation / Re: Best practice for WY3711?
« on: March 31, 2012, 08:01:58 PM »
3711 is a great yeast. I like to pitch in the mid 60's, keep it around 68 for a few days, then let it rise into the low 70's.

General Homebrew Discussion / Re: Whirlpooling and concerns
« on: March 28, 2012, 04:26:06 PM »
My question is concerning DMS and effects with whirlpooling.  In something using a considerable amount of pils malt where its crucial to chill quickly, is DMS a concern with hot whirlpooling?

If you are doing a long enough boil, you shouldn't experience issues with DMS from an extended hot whirlpool.

General Homebrew Discussion / Re: Sunleaves Oxystones Usage
« on: March 17, 2012, 09:28:01 AM »
I don't know about Sunleaves, but this is a good one:

I've been using it for years without issue, and you can boil it.  The stainless wand makes it really easy to use.

Ingredients / Re: Minty hop taste?
« on: March 16, 2012, 08:11:27 PM »
I find Glacier to be very minty (though I like it).

All Grain Brewing / Re: Chloramine
« on: March 16, 2012, 04:19:24 PM »

I read on your website that using campden tablets at the rate of 1 tablet per 20 gallons leaves residual concentrations of 3 ppm potassium, 8 ppm sulfate, and 3 ppm chloride.

Is this the same sulfate as is found in gypsum and commonly added to brewing liquor? 

Further, in your post above you vary between stating that campden tablets add sulfate and that they add sulfite.  Are they the same or is one of those references a typo?

Denny's vanilla bourbon imperial porter - it's been awhile...

Ingredients / New Weyermann Malts
« on: March 03, 2012, 12:28:34 AM »
I don't know if these are really new or not (personally, I've never seen them before), but I noticed Northern Brewer is now carrying:

Weyermann Floor Malted Bohemian Pale Wheat;
Weyermann Oak Smoked Pale Wheat Malt;
Weyermann Floor Malted Bohemian Dark Malt; and
Weyermann Abbey Malt.

A few months ago I made a smoked hefeweizen with some rauchmalt that came out really well.  I'm going to try a variation on my recipe using the floor malted pale wheat and the oak smoked pale wheat.  Should be interesting...

Beer Recipes / Black Champagne
« on: February 27, 2012, 08:20:32 PM »
The idea is a black, dry, lively beer with a touch of light fruit and slightly tart finish.

This is my initial stab at the recipe:

9 lbs. Belgian Pilsner
.75 lbs. Carafa III (Added during the sparge)
1.75 lbs. Organic Cane Sugar

1.5 oz. Styrian Goldings (60 min.)

Wyeast 1388 Beglian Strong Ale (the Duvel strain)

OG: Around 1.056
FG: Hopefully between 1.006 and 1.008
IBU: 26
SRM: 28
ABV: Between 6.25 and 6.5%


Equipment and Software / Re: Think my Johnson A419 just died
« on: February 26, 2012, 12:12:12 AM »
I figured it out.  The P5 jumper somehow became dislodged thus locking the touchpad.  Nice!

Equipment and Software / Think my Johnson A419 just died
« on: February 25, 2012, 11:23:35 PM »
After 4 years of service, I just tried to change the setpoint on my Johnson temperature controller and pushing the menu button had no effect. 

I opened it up, and I can't see that there's any visible issue.  The menu button appears to be mounted on the circuit board just like the other two.  It clicks just like it always does when I push on it, but it doesn't bring up the menu on the display.

Anyone encountered this before?  I figure it's probably toast.

Fortunately, the beer I brewed today is a tripel so I think it will be ok if I just let the temperature rise to wherever it wants to go (I pitched at 61 degrees).

I'll have time to buy a new controller before my next batch if necessary. 

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