Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - tomsawyer

Pages: 1 ... 110 111 [112] 113
1666
All Grain Brewing / Re: 109% Efficiency!
« on: December 16, 2010, 01:19:34 PM »
Not to change the subject, but the title of this post reminds me of one of the early Simpsons episodes where Homer is in a tank of water and the doctor says "this isn't right, this man is 104% body fat" because Homer is eating a turkey leg.  "Hey, no eating in the tank."  Sorry, nothing more of value to add!

Theres your answer, you must have been stirring with a turkey leg.  One coated with a sugary BBQ sauce.

1667
All Grain Brewing / Re: 109% Efficiency!
« on: December 16, 2010, 01:18:03 PM »
Yea but I like the flavor impact a long boil has on my BWs and Wee Heavys.  It is a secondary effect to increase efficiency utilizing a long boil, the efficiency increases because I have to increase my wort collection to compensate for the evaporation losses of a long boil.  Thus my efficiency increases because choose to alter my brewing procedures by performing a long boil (and the need to collect more wort to allow it). 

Energy efficient, nope, not that.

Its a nice one-two punch, because needing more preboil volume lets you get more sugar out of the wort, which you need for those bigger styles.  Probably part of the reason why the styles evolved as they did.

Someone just needed to adequately define "boil" in the beginning.

1668
All Grain Brewing / Re: Mash Out?
« on: December 16, 2010, 12:16:47 PM »
Is the increase in efficiency seen with a mashout due to stimulation of alpha amylase, or better gelatinization of suspended starch particles that were big enough to prevent complete solubilization/gelatinization?

The solubility of sucrose in water at 65C versus 20C is 50% greater (300g in 100ml versus 200g in 100 ml).  The sugar concentration in a batch sparge is typically 1/3 of what the mash conc was, so a decreased solubility still won't cause anything to drop out.  Plus the sugar is already dissolved and so you don't need the increased entropy from hot water to break the crystals down and dissolve them.

1669
All Grain Brewing / Re: Mashing confusion
« on: December 15, 2010, 07:52:07 PM »
Not entirely on topic expect as it pertain to mashing in general, but I've often thought that it would be preferable from a digestibility standpoint to have the alpha amylase work first, followed by the beta.  Then you'd break the long chains into smaller ones before letting the alpha chew from many more ends instead of fewer longer ones.  I guess thats going on in a single infusion more than a step mash, so I do single infusion and rarely do decoctions.  And I understadn that the beta doesn't stay active at the temps favoring alpha, so I really cant do a backwards decoction.

1670
General Homebrew Discussion / Re: Stovetop/oven mashing
« on: June 14, 2010, 09:41:19 AM »
I boil my 2-3gal batches on the electric stove but mash in a 3gal water cooler with a braid.  Except last night I actually mashed on the stove exactly like Sean's pic, using a grain bag.  I did a small 1gal batch and didn't feel like breaking out the MLT for that.

I've stovetop mashed and used the oven, and I always had problems with temp fluctuations.  Last night's mash went pretty well though.

1671
General Homebrew Discussion / Re: Just curious...
« on: June 07, 2010, 10:51:28 AM »
Two on tap, plus maybe a dozen styles bottled at any given time.

In wine I have about forty different varietals/blends.

1672
General Homebrew Discussion / Re: Sour Mash
« on: June 07, 2010, 07:33:36 AM »
Dean I didn't add any hops to mine yet, its fermenting now.  I'm thinking I might just blend in some hopped beer later on if it tastes like it needs it.

1673
General Homebrew Discussion / Re: Brewing TV ep. 5
« on: June 04, 2010, 02:00:25 PM »
I enjoyed the episode.

Here's an observation for ya on a Friday afternoon.  Take a look at the Brewing TV logo, the glass on the pot?  What else does it maybe look like?  Think one of those inverted pics that shows both a young girl and an old lady.  Do you see it now?

1674
General Homebrew Discussion / Re: When is an IPA not an IPA?
« on: June 04, 2010, 07:49:49 AM »
If the original IPA was a beer sent to India by ship, I'd think freshness wouldn't have been integral to the style.  That said, I like my pale ales with plenty of fresh citrus hoppiness.

1675
General Homebrew Discussion / Re: Sour Mash
« on: June 03, 2010, 06:40:40 PM »
I pulled a sample of my wort to check gravity, it is 1.042 which is about where I wanted (would have settled for 1.036).  Anyway I took a taste and it has a nice bit of sourness!  I don't know why I'm so surprised.

I also added a small amount of a mesophilic cheesemaking culture containing S lactis and S. cremoris.  I thought it would work like it does on milk, but since I added it I've decided it isn't the right stuff since there is no lactose in this wort.  I need lactobacillus, which apparently I had in the sour mash.

1676
General Homebrew Discussion / Re: Sour Mash
« on: June 03, 2010, 10:26:11 AM »
Just hoping I dont spill mine, friend and I were joking about that yesterday.

Yes, daddy still loves mommy but I spilled a sour mash and we had to go our seperate ways  ;D

I'm getting it to 120 or so and putting the 5 gallon drink cooler in the attic

Tin foil over the top should be sufficient correct?

Yes you'll be poisoned long before the Alzheimers sets in.

1677
General Homebrew Discussion / Re: Brewing TV #4 - Open Fermentation
« on: June 03, 2010, 08:00:48 AM »
Thats opposite of what is supposed to happen with open fermentation, it is supposed to result in more esters.  I guess the question is, more than what?

1678
General Homebrew Discussion / Re: HSA Temp
« on: June 02, 2010, 02:30:17 PM »
Now if you pitched at 82F the problem could be ester formation from the warm start.

Even though I don't do it, this is something I've wondered about . . . Is there a time window of opportunity where you can pitch warm but get the temp down quick enough before active fermentation starts so as not to suffer ill effects from ester production?

If you could get it on down in just another 15 minutes or something, I don't see where it would hurt.  Especially if you used dry yeast which would take some time to rehydrate before becoming active, as opposed to a starter that is raring to go.  Then again, if you could get it down to temp that fast, there'd be no reason not to go ahead and wait.  I've taken to getting my wort below my intended fermentation temp, then letting it come up.  This generally takes a few hours in my swamp cooler, but I feel its the safer way to go.

I had a fellow in our brew club the other day who was showing someone how to make beer for the first time, and he told her to pitch the yeast when the wort got below 90F.  I wanted to gag, but he was hosting and I didn't challenge him.  I did tell the group  later about my thoughts on pitching temps though.


I

1679
General Homebrew Discussion / Re: Brewing TV #4 - Open Fermentation
« on: June 02, 2010, 02:22:26 PM »
I'd say a cheesecloth is a good practical way to prevent contamination during the entire process, while staying true to the notion of open fermentation.  Its traditional too.

1680
General Homebrew Discussion / Re: Brewing TV #4 - Open Fermentation
« on: June 02, 2010, 12:46:32 PM »
I just watched it too, and I'm skeptical that there is a big difference between a bucket with a lid and airlokc and one open for three days.  Especially if you peek each day.  Of course I have correlated an increased inceidence of acetobacter infection, with my peeking activity.

The fish gutter thing, I could see that making somewhat more of a difference as far as oxygen.

Pages: 1 ... 110 111 [112] 113