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Messages - kgs

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All Grain Brewing / Re: Glass Disaster
« on: January 10, 2017, 05:58:03 AM »
I have no desire to go back to glass carboys whatsoever. I'm just too much of a klutz :)

Perhaps it would be helpful to add that I've been using the same hydrometer for >100 batches since 1999.  ;)

I....what?!......that's impossible!  :D

If I remember, I'll take a picture later.  It reads 1.003 in plain water at 60 F, so I've had to subtract that for many many years.  I did drop the thing at least twice, but it didn't break.  :)

I'll still never be as awesome as Denny though.  ;D
My first one broke when I slid it back in to the plastic tube it comes in after using it one day. No joke, it hit the thin plastic on the bottom of the tube and shattered. I bought my dual-scale refractometer shortly after that. ;)

My first couple of hydrometers broke in the flask as well. I've had my current hydrometer about seven years. When I put it in an empty flask, I keep my index finger on it and slide it in carefully, moving it down until it is resting on the bottom. Even when the flask has liquid in it, I ease it in. I check it now and again in plain water and it's doing fine. At this point it's the only glass in my process, unless I'm forgetting something, and it's kind of an old friend.

All Grain Brewing / Re: Glass Disaster
« on: January 09, 2017, 08:07:07 AM »
Thanks for all of the answers. I should have known better, and after years of brewing stuff, I forgot how valuable patience is during the process. I think what I'll do is keep my glass for aging/high gravity (I've got a barleywine in one right now.) It sounds like buckets are the way to go. If I didn't have so many beers going, I could use my bottling bucket, but I'll probably need it to bottle at the same time something will need to be in a primary. I hadn't thought of the advantage of having a spigot. Onward and upward...

I use 5-gallon food grade buckets for 3-gallon batches, and recently drilled a couple for spigots, so I have one that is fermenting a batch that I can drain into a keg when it's time. Two advantages of buckets over plastic carboys, which I used for several years, is buckets are much easier to clean, which is not only an ease of use thing but also leads to better sanitation (it's not clean until it passes the finger-squeak test), and buckets are cheap enough that they can be replaced inexpensively. Another advantage of plastic over glass is the weight.

It's so easy to know better and not do the right thing. A couple years ago I was using a knife to try to get plastic tubing off an autosiphon and sliced open the back of my thumb, even as I was saying to myself "I should not be doing this thing I am doing." At least plastic buckets eliminate some of that self-inflicted harm, and I have retired my autosiphon. 

I'm another who ferments in by basement and brews the appropriate beer accordingly. I live in New England and have a deep cellar. I also built a root cellar that brings in cold air from outside. So during the winter I have spots in my house that are 45f (root cellar), upper 50's, low 60s and high sixties. The cellar is still around 60 in the spring and fall. I am too busy to brew much in the summer so I only do a saison or two. This situation has allowed me to put off temp control until I get a chance to build my dedicated brewery.

But if I'm reading this correctly that is temperature control, assuming the temps in those areas doesn't have wild swings. When I lived in a city that was cool but not cold almost all year round and I had access to a garage where temps barely fluctuated most of the year, my ales and stouts came out fine by my personal standards. 

Beer Recipes / Re: Death & Taxes
« on: January 09, 2017, 07:14:36 AM »
I love this beer!

from the Moonlight website:

"Death & Taxes Black Beer

A San Fransico-Style Black Lager. Deceptively light-bodied and highly drinkable. Drinks like iced coffee with a different effect.

Style:  San Francisco-style Black Lager
Alc/Vol:  5.0 %
Yeast:  Lager

All that can be said to be certain in life."

Never tried to clone it, but my thinking is that a Schwarzbier recipe should be close.  Dry finish, a bit less malty than something like Kostritzer?  Malt and bitterness very well balanced.

A Schwarzbier (while tasty) would probably have too much roast flavor. Death & Taxes is a dark lager with a very clean finish but a degree of interestingness, I'm guessing more so than the American dark lager recipe in Brewing Classic Styles. You note that Moonlight describes it as a San Francisco-style lager -- I wonder if that's a clue to the yeast used in D&T. Their tap room is nearby so a "research" visit is in order soon.

Ingredients / Re: Bru'n Water calculations for a rye IPA
« on: January 07, 2017, 09:18:08 AM »
Looks fine. Somewhere between 5.3 and 5.4 should be good. While I prefer the high sulfate of the pale ale profile, its safer to start low and see where your preference lays. The good thing with gypsum, is that you can still dose your beer after fermentation.

I suggest you figure out how much gypsum it would take to bring the sulfate content of a glass of your finished beer from your 150 ppm target to the 300 ppm range. Its going to be a teeny amount. Then add to a glass of beer and mix in. It should dissolve in a minute or so. Taste the stock and gypsumed beers and see which you prefer. Do be careful to keep the carbonation and temperature similar for both samples. The higher gypsum dose should make the beer finish drier. That may be a desirable or undesirable effect, depending on the style, the bittering level, and your tastes. Adding post-fermentation gypsum is especially useful when you've created a beer that seems too full or sweet.

You don't have to accept where the beer finished up, if its too full or sweet.

Thanks, Martin! Good tips overall -- I didn't know I could add gypsum after the fact.

Ingredients / Bru'n Water calculations for a rye IPA
« on: January 07, 2017, 08:34:47 AM »
This is an attempt to calculate water adjustments for a 3-gallon batch of a rye IPA. (No sparge.) I used the pale ale profile in Bru'n Water but took advice to keep sulfates below 150 ppm. For 6 gallons of RO mash water, I come up with 6 grams of gypsum, 1.5 grams of calcium chloride, and 6 ml of 25% phosphoric acid. Does this look right?

Bru'n Water v.4.0   Water Adjustments         
Denny's Wry Smile Half Batch            
Profiles (ppm)   Exist   Mash   Finished   
Ca      0   81   81
Mg      0   0   0
Na      0   8   8
SO4      0   148   148
Cl      0   36   36
HCO3      0   -32   NA
SO4/Cl Ratio            4.1
Batch Volume      3.0   Gallons   
Total Mash              6.0   Gallons   
Mash Dilution      6.0   Gallons   
Total Sparge      0.0   Gallons   
Sparge Dilution      0.0   Gallons   
Estimated Mash pH      5.32   SU   
Mineral Additions (gm)   Mash   Sparge      
Gypsum      6.0   0.0   
Calcium Chloride      1.5   0.0   
Epsom Salt      0.0   0.0   
Mag Chloride          0.0   0.0   
Canning Salt      0.0   0.0   
Baking Soda      0.0   Not Recommended   
Chalk      0.0   Not Recommended   
Pickling Lime      0.0   Not Recommended   
Mash Acid Additions                  
            0.0   (ml)
Phosphoric   25.0   %   6.0   (ml)
Sparge Acid Addtions            
Lactic   0.0   %   0.0   (ml)
            0.0   (ml)

Beer Recipes / Death & Taxes
« on: January 07, 2017, 08:03:48 AM »
Anyone have a recipe that is close to this local favorite?

I think no-sparge makes better beer than any other mashing process, for all beer types. I'll duck and cover now.
I don't think anyone ever said it didn't. I think most people don't do it is because you get lower efficiency and mashtun space is an issue.

Hmmm, maybe you're right. An unpopular method but a popular result.

Small batches again. I have been doing all my batches no-sparge for years now. 8 or 16 ounces more grain? Cheap. Mashtun space? No problem. I looked at the biggest recipes I could find, and as a 3-gallon batch it was easily doable in my 9-gallon mash tun.

I really didn't have an original goal with this thread other than to post interesting excerpts from my new (err old) book.

Where it got dodgy was when I started posting large chunks of the text, in picture form, on this thread. That's when people stepped in to make sure I wasn't doing anything unethical or illegal.

I've started compiling snippets related to references over seen of DeClerck in other papers/texts and will plan on putting them together in the near future.

There is no English WP entry for DeClerck as far as I know.

Oh, ok. I thought there was a goal to clarify poorly-cited references to de Clerck. Maybe that was in my head, as a librarian ;-)

All Grain Brewing / Re: Excerpts from DeClerck's "A Textbook of Brewing"
« on: January 06, 2017, 07:41:24 AM »
Siebel got back to me and the DeClerck family is the copyright holder. Siebel merely has the right to reprint the text. That explains the price. They likely only recoup the expense of printing with the $75.

Given the original task, copyright shouldn't be relevant, unless I'm misreading what the OP wants to do.

If the idea is to provide clear references for other books where the De Clerck book is quoted, one approach would be to create a bibliography listing those books, and then providing snippets from those books (a quoted sentence or two) with the correct pagination from De Clerck. Where De Clerck is cited but no reference is found... state that too.

One possible way to do this is to create a page that begins at the top with a crisp citation for your copy of De Clerck and then briefly note that this book is available in multiple imprints for different years (which appears to be the case; not sure about actual editions, but text can change even without edition changes). Then list the references alphabetically followed by the added references.

Nabisco, R.J. (1999). A handbook of cereal technology. New York: Cheerio Press.
"Reduction of enzymes in the production of breakfast cereal is similar to that used in the mashing process described in DeClerck's handbook (p. 342)." See De Clerck (1957), Chapter 7, pp. 50-59.

Or maybe I'm missing the goal here? Note, I'm rushing to get to work but I had trouble finding an English-language Wikipedia entry for Jean. Found it in other languages, though. That would be very useful. A virtual Wikipedia Edit-a-Thon for brewing people, technologies, and history could be an interesting activity.

I've contacted Siebel to see who owns the copyright for the text.

Sent from my iPhone using Tapatalk

Note: assuming they do, don't rule out that a polite request would allow you to reproduce a few pages online. I've worked on licensing projects for books, and found that what my mother taught me ("Please and thank you are the magic words") opens a lot of doors.

My real goal is to assemble a PDF of the numerous excerpts that are referenced throughout brewing literature. One of the reasons I bought the text was out of frustration over seeing it referenced so many times and not being able to trace it back to DeClerck.

The publisher might really like that! You're doing the sort of work for a monograph that is now taken for granted for academic journals.

I've contacted Siebel to see who owns the copyright for the text.

Sent from my iPhone using Tapatalk

Note: assuming they do, don't rule out that a polite request would allow you to reproduce a few pages online. I've worked on licensing projects for books, and found that what my mother taught me ("Please and thank you are the magic words") opens a lot of doors.

Will do. My research so far says fair use but I'm playing it fast and loose by doing pictures and such long portions.

Sent from my iPhone using Tapatalk
As a librarian, I'd say so far ok, but at some point (and it's a fuzzy line) this will go beyond fair use. It's about the proportion of material used relative to the text. If it were just you and me, no problem.

Sent from my iPad using Tapatalk

Also, based on my years in the music biz, fair use is about YOU using something, not sharing it.  In effect, you can make copies for yourself but not others.

Fair use for music has always been much more limited than for other media. For textual works, fair use is more generous. Not arguing to reinstate the photos of the book pages, but Google Books wouldn't exist without this concept of fair use (q.v. Authors Guild v. Google), nor would I be able to request an ILL of a book chapter. Nolo Press has a good discussion.

The phrase I recall from over the years is "systematic copying," such as the creation of coursepacks without first acquiring rights to copy the articles or chapters included in the coursepacks, which got U Georgia smacked down.

When in doubt, quote what is needed to make a point, and type it out, don't photocopy it (and of course, give it proper attribution). For one thing, that's more accessible, for people using text readers and other assistive devices (or reading on tiny phone screens).

I deleted all the content.

Here is the link for Siebel to purchase the text:

Used originals pop up on secondary markets occasionally.

Due to the fact that the reference of this book is nearly ubiquitous in all texts that followed it, if you have specific questions about references to it and can't find them, send me a PM and I'll find the references section and send it to you.

Sent from my iPhone using Tapatalk

It's not widely held in libraries, but in case yours holds it, or can get it easily/cheaply via ILL:

Equipment and Software / Re: Electric Brew In A Can (BIAC)
« on: December 31, 2016, 09:46:37 PM »

This is very tempting because I do own a pump, and can see this taking the place of the brewstand I was thinking of building. I have several questions for them (is the thermostat adjustable, can it handle smaller batches, etc.) but I'm definitely interested. I'd also like to figure out if I would be able to lift a basket of wet grain at or near max capacity, which at 16 lbs dry would be about 30 lbs wet, if the guideline that a lb of grain absorbs .1 gallon water is correct (16 lbs grain --> 1.6 gallons water --> ca. 15 lbs; + 16 = 31 lbs).
Here is a solution to your lifting concern.

This is assuming that you are brewing in the garage or basement (or your wife will let you put a eyebolt in the kitchen ceiling).  I use one of these for BIAB, works great.

Took me some head-scratching to figure out my response. Well... I'm a wife in a two-wife household... But back to brewing... I'd prefer to find an equipment design more mobile than one requiring a fixed winch. When I can't get to sleep I mentally work on the design of a mobile, highly accessible all-electric brewstand. I ask myself,  if I had very limited mobility, how would I move grain and fluid through this process? It's an interesting workflow problem. Pumps, gravity, and placement seem important to the design.

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Oops...sorry if my attempt at humor was off :-[ ...but, as you said, back to brewing...I don't have limited mobility but I do have a bad back.  So here's what I came up with to deal with that.

It's not all electric but you may get some ideas for your brewing workflow system.  I can envision a roll-around stand made out of 2x4s with big caster wheels that has a peak for the lifting tackle.  The pump should be a must.  It really saves my back and has so many uses (mash circulation, several transfer uses, whirlpool, cleaning, etc., etc.).  Also the tall roll-around cart for the fermenter.

Your humor was fine--I did laugh (like "um how do I answer this"). IMO that's the advantage of brew clubs, brewing events, and conferences -- the chance to get past our digital selves and have some face-to-face celebration of our shared belief that no matter what else happens in this crazy world, malted barley wants to become beer.

I will add the roll-around stand with a lifting tackle to my insomnia exercises. I agree on pumps--they are magic. I have one, and don't use it much right now, but every time I do I'm impressed. In my late-night musings, I am trying to deal with the hot wet grain, and I'm a bit stumped. I wonder if that means the mash tun needs to be reimagined. The lifting tackle may offer some solutions.

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