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Messages - mainebrewer

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121
Kegging and Bottling / Re: TGIF and 1st time kegging by this Saturday
« on: December 14, 2015, 10:25:14 AM »
All other things being equal, your two beers should be mostly if not fully carbed within a week if you leave them at serving pressure.
That is my procedure (set it and forget it). Works every time.

122
The Pub / Re: Woodchucks
« on: December 03, 2015, 05:41:36 PM »
At my house, he'd die of lead poisoning before he got very much wood chucked.

123
Yeast and Fermentation / Re: Refractometers for FG
« on: December 02, 2015, 04:40:29 AM »
A refractometer uses just a few drops of beer, so I suspect that after a few minutes there is some evaporation. That would lead to a change in reading.

124
All Grain Brewing / Re: Adjusting pH during the mash.
« on: November 29, 2015, 06:41:43 PM »
I've been using Brunwater for a couple of years now and, if I get all my measurements done correctly, it is very accurate in it's ability to predict the mash pH.
I understand that getting the mash pH correct, even late in the mash, has positive downstream impact.
I was just wondering how much difference adjusting the mash pH at the 30 min mark or even the 15 min mark in the mash would have on the final percentage of conversion.

I have always pulled my sample 15 min after mashing in. Don't remember from where I got that info.

125
All Grain Brewing / Re: Adjusting pH during the mash.
« on: November 29, 2015, 05:12:23 AM »
I have a question related to the original post.
Assume, using your favorite water adjustment software, the pH is predicted to be 5.5 but the actual pH is 5.3.
Since the sample is pulled 15 min or so after mash in, the sample takes a few more minutes to cool to room temp, and then a couple more minutes for the actual measurement of the pH.

So, at this point, 20 or so minutes have passed.

Don't know how quickly the mash will respond to a addition of baking soda to raise the pH by .2 but let's assume that it took 5-10 minutes to get the baking soda measured, added to the mash and for the mash pH to increase. So now, we are around 30 minutes into a 60 min mash.

My question is will raising the pH at this point in the mash make any difference?

126
General Homebrew Discussion / Re: Thin brew
« on: November 25, 2015, 04:52:51 PM »
Generally speaking, sugar adjuncts are much more fermentable than the sugars that are created during the mash. Don't know your batch size, but 4.4 pounds of sugar adjuncts will create a higher ABV value which would have the effect of thinning out the beer. I'm unfamiliar with Young's beer enhancer but dark brown sugar would give the beer some molasses flavor.
Not sure what you mean by "more depth", but if you're looking for more complex flavors/aromas then specialty grains and/or spices, dried fruit in a winter warmer would be a good place to start.

127
General Homebrew Discussion / Re: Passed the BJCP Written exam
« on: November 24, 2015, 04:06:06 AM »
Completing many score sheets prior to the exam was important for me.
You've got to get all the things that Steve mentioned down and the score sheet completed in 15 min or less.
Preferably, less. It's helpful to have a couple of minutes to look the score sheet over for completeness/accuracy and to gather your thoughts before the next beer arrives.

128
General Homebrew Discussion / Re: 2116 AHA Conf
« on: November 19, 2015, 04:29:31 AM »
Well, that's my point, if a city and a date have been announced, a physical site has already been selected.
At what point is the physical site of the conference usually announced?

129
General Homebrew Discussion / Re: 2116 AHA Conf
« on: November 18, 2015, 05:10:41 PM »
What's a hundred years among friends?
Having been involved with other Nat'l organization conferences similar in size to the AHA, I know that the dates are usually driven by the availability of an adequately sized site in a particular location.
So, when a date is announced, the location/site has already been determined.
Don't understand why the site would need to be kept secret when the date has been announced.

130
General Homebrew Discussion / 2116 AHA Conf
« on: November 18, 2015, 11:04:22 AM »
I've seen the notices that the conference will be in Baltimore, MD, but no indication where in Baltimore.
Has anyone heard where in Baltimore the conference will be held?

131
Equipment and Software / Re: Milwaukee pH meter drift issues
« on: November 16, 2015, 04:39:10 AM »
I have the same pH meter.
It will change by .01 after the pH measurement stabilizes.
How old is the probe?
I find I need to replace mine about every 2 years.

132
Homebrew Competitions / Re: 2nd Annual Fermenttionland Homebrew Competition
« on: November 12, 2015, 04:50:03 AM »
D.L. Geary Brewing Co., as part of their sponsorship of our comp, has agreed to allow the comp winner to brew the winning beer on their 2 barrel pilot system and to put the beer on tap in their tasting room, as well as, a local beer bar.

133
General Homebrew Discussion / Re: Beerdust
« on: November 11, 2015, 06:26:37 PM »
Since it's designed to be used with RO or distilled water and targets some broad general styles, it is probably more useful than 5.2.
That said, I'll just stick to my gram scale, brewing salts and Brunwater.

134
Well, as a beer judge, I can only judge a beer based on what the entrant tells me it is supposed to be.
I don't know how it was made or even what the ingredients are.
So, it doesn't really matter if the brewer made the beer in a 2 gal pot on the kitchen stove or a $10K brew sculpture (or a Zymatic).

135
Stephan, thanks!
Since this is our second competition, we're trying to keep it simple.
With a little more experience, we'll be able to add categories.

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