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Messages - tomsawyer

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1546
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 02:17:10 PM »
I think what Martin's saying is that adding gypsum or calcium chloride has nothing to do with "salts the mash needs".  Those two are more about accentuating maltiness or hoppiness and a maltster would have no reason to add those.

They have to add something to adjust pH.  Are they just adding HCl?  If so then there would be residual Cl.  Their mash also needs calcium so there would be a reason to add CaSO4 and/or CaCl2.  You can't add calcium ion by itself.  For all I know their tap water has sufficient elements but they are still going to come through to the extract.

1547
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 01:02:35 PM »
I wasn't suggesting that they might dose the extract, simply that their mashes need the same salts as ours.  I would think they would adjust the same way we do, with calcium salts and possibly a little acid.  When they go that extra step and dry the extract, their salts all would remain in the product.  It'd depend on what ratio of water/grain they use, my guess is they go low to save on the subsequent cost of water removal.

1548
All Grain Brewing / Re: Bookend APA Water? Ya
« on: January 18, 2011, 12:18:58 PM »
So you think that a water wqith 2ppm Cl and 4ppm SO4, tastes the same as a water with 150ppm Cl and 300ppm SO4?  I think the ratio has an effect but only when you are dealing with concentrations of the individual salts that are present at levels that have a significant impact on flavor.

I don't exactly understand the theory that salts are absorbed by the grain so you only count the first runnings.  Maybe present in the bound water yes, but the sparge should bring them out just like the sugar so you'd probably get back at least 75-85%.  Which I hadn't thought of that so thanks for making thigns more complicated!  Yes there are chelators in grain but there are also some salts and we basically ignore those too.

1549
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 12:00:36 PM »
What about the contribution of the extract though?  Surely there was calcium and possibly chloride and sulfate in there during the mash process?  Anyone ever determined the average salt content of DME?

1550
Kegging and Bottling / Re: Poll: Keezer/kegerator temperature settings
« on: January 18, 2011, 11:58:45 AM »
Mine keezer is at 45-48F so I can brew lagers while I'm drinking ales.

1551
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 11:52:59 AM »
I'm guessing since these beers are brown and hoppy, that they were developed to suit a water with a moderate level of alkalinity and some sulfate.  Theres debate over what constitutes a traditional brewing water, since for quite some time brewers in these areas have treated their water in various ways.

1552
General Homebrew Discussion / Re: Water adjustment with extract
« on: January 18, 2011, 10:30:14 AM »
I'd say the minerals needed were in their mash.  I suppose you could possibly adjust for flavor, but with an alt its generally kind of balanced anyway so I don't know that it'd be necessary.  Plus you don't know what you are starting with.

1553
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 18, 2011, 10:10:49 AM »
I'm intending to try the Korzonas recipe, in fact I ordered more Aromatic just for that purpose.  Will have to give a dunkel and an Ofest a try since I'm set p for proper lagers now.  Bleeding some off in my APAs sounds good too.  I'm not a fan of bock so I was wondering how else I could work through this sack.

1554
General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 18, 2011, 09:26:31 AM »
So its around $50 a brick?  You'd probably spend that much more on the vacuum bags.  That'd take you upwards of $2 a pack.

I've got the best deal.  Free from the slant in my fridge (actually 1056, not US-05, though).  Also, 1450, 1084, WLP023, 1007, 3068, & 1214.


How long does it take to raise up a batch from a single colony?  I'd expect you would need to really plan ahead.

1555
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 18, 2011, 06:26:22 AM »
What beer grist calls for 100% Munich?

1556
General Homebrew Discussion / Re: US-05...Best Deal?
« on: January 18, 2011, 06:23:22 AM »
My LHBS is charging $3.75 for US05, $3.50 for S04.  Since the price hike I mostly just spend an extra few bucks and go for the liquid yeasts, although I keep a pack of each on hand for emergencies.  I reuse yeast so it generally ends up only costing a buck or so a batch.

1557
General Homebrew Discussion / Re: Efficiency Calcs
« on: January 17, 2011, 06:33:47 PM »
Possible points:  36 x pounds grain

Actual points:  sg x final volume

Actual / possible =  efficiency

36 ppppg is an average of base malts and specialty grains, its not exact but close enough.

1558
General Homebrew Discussion / Re: Small Boil Size
« on: January 17, 2011, 12:06:07 PM »
High sugar content makes for a reduced alpha acid isomerization, so your beer might not be quite as bitter.  There can be more caramelization as well, so attenuation might be just a little bit poorer.

Hopping prior to boiling is something like first wort hopping, I think it results in less bitterness.  Something equivalent to a 30min addition.  But I don't know if what you did is going to be the same as actually adding the hops to the first runnings.

1559
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 17, 2011, 09:03:36 AM »
Ya know, I keep hearing about how difficult and/or slow it is for a 100% Munich grist to convert, yet I've done it may times (using both domestic and continental Munich) and haven't experience it myself.  What am I doing wrong?  ;)

You using the traditional chicha mash method?

1560
General Homebrew Discussion / Re: Question about aging.
« on: January 17, 2011, 05:12:08 AM »
Iwouldn't call the long storage of a Berlinner weisse or lambic, to be aging in the strict sense of the word.  Its more of an extended fermentation with bacteria and Brett, they take a long time and theres a progression of organisms that work their way through your beer.

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