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Messages - Wheat_Brewer

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General Homebrew Discussion / Re: regular beer line up
« on: January 07, 2014, 03:32:00 PM »
Very much like you I've come to a point where my "everything and kitchen sink" beer experiments are slowing down and I'm enjoying a good ESB or Pils. I always keep on tap an ESB, and Irish Red (for my good friend and boss), and an experimental beer of the week.

General Homebrew Discussion / Re: Horrible siphoning
« on: January 06, 2014, 07:11:14 AM »
Don't skip the secondary fermentor if you are doing a secondary fermentation though.

Where's my quote book?! I need to write down this sage wisdom  ;D

General Homebrew Discussion / Re: Horrible siphoning
« on: January 04, 2014, 02:36:11 PM »
If you were siphoning into a secondary and introduced some air I wouldn't worry too much :)

It's of course a good thing to minimize air into your beer, but I think the core flavor of your beer will remain, with minimal (if any) off flavors.


General Homebrew Discussion / Old Brewing Texts
« on: January 04, 2014, 12:59:36 PM »
Does anybody know of any old brewing texts that are available to the general public? I don't can't read the German language so preferably the texts are translated, but I wont let that stop me :)


General Homebrew Discussion / Re: What's Brewing this Weekend 1/4/2014?
« on: January 03, 2014, 03:53:22 PM »
Made an Irish Red and a white wime before we left on the Christmas break so I'll be transfering/bottling all weekend :)

I know these actually work, but I bought a propane burner shield with the intent of blocking the wind and keeping the flame going...but I bought it two weeks before we moved into our new house where I brew indoors. Yep years of training and experience as a disciplined leader/planner and I can't get over the excitement and compulsion to buy a new shiny toy.

General Homebrew Discussion / Re: flavor contribution from dry hops
« on: December 23, 2013, 01:55:07 PM »
Since you aren't conducting any kind of boil to extract the hop oil my understanding is that yes, you are out for the hop aroma and not any hop bitterness. With that said I know a lot of your taste is closely related to smell.  So you may be "tasting" the hops due to the aroma.

General Homebrew Discussion / Re: Last brew day for 2013
« on: December 23, 2013, 01:50:51 PM »
Thats good on the no damage i have no feeling in my index and very touchy to move. I go to specialist tomorrow hopefully good news. thanks


Best of luck!

General Homebrew Discussion / Re: Last brew day for 2013
« on: December 23, 2013, 12:43:48 PM »
Managed to sneak in a last minute Irish Red since we just "happened" to be in the area of my LHBS for some Christmas shopping  ;D

General Homebrew Discussion / Re: Last brew day for 2013
« on: December 18, 2013, 07:20:01 AM »
Ya...I failed to buy the supplies for one last brew...thanks for the salt in the wound  :'(

On the upside I have perfect plans for the upcoming year and a great brew schedule!

General Homebrew Discussion / Re: First US Trappist Brewery!!!!
« on: December 17, 2013, 08:34:01 AM »
It doesn't necessary guarantee that they will make Belgian-style beers just because they are Trappist. They could just as easily make American styles or German styles or AALs...

Or Black IPA's. But wait, that's blasphemy!

That's funny!!  ;D

I actually didn't think about what they would brew at first. I just assumed they would brew Belgain like beers but since they aren't in Europe I wonder what's on the brew board?!

All Grain Brewing / Re: Single Infusion Mash Time
« on: December 17, 2013, 08:13:12 AM »
I mash for 60 minutes because that's what everybody else does  ???

I've never done Iodine tests or conversion tests...that may be the next project after I get my head around water quality.

All Grain Brewing / Re: 1st all grain attempt
« on: December 16, 2013, 07:46:13 AM »
Let us know how it turns out!

All Grain Brewing / Re: Sparge temp
« on: December 13, 2013, 08:45:34 AM »
I want to follow up on this sparge temp issue.  Clearly the previous posters who said that tannin extraction is due to pH are correct.  But I would argue that it is also a function of temperature.  According to a number of brewing experts (Palmer, et al.) one should not sparge with water over 170* specifically to avoid tannin extraction.

Now I am fairly sure that the experienced brewer who monitors the mash pH, can and does (as you have said you do) avoid tannin extraction above that temp.  What I am saying is that this practice should probably be left to those experienced brewers who know for sure it will work - but not for the new brewer nor should it be communicated that this is a general rule.

For the average home brewer the extremely small cost associated with the increase in efficiency is basically of no value, but the safety in being sure to avoid tannin extraction would be far more important IMO.

I hesitated in saying the above for a couple of days because I am not what I would call an expert home brewer, and as a consequence usually defer to those with more knowledge and experience... But I think I'm right on this point.  However, as always I am open to being corrected.

Steve, you can look at it this way...if your pH is good, you can sparge with water much hotter than 170 with no ill effects.  After all, if it was temp alone, decoction mashes wouldn't be done.But if your pH is off, it won't matter much what temp water you sparge'll still risk tannins.

That's interesting.
 Since I don't have any way to check pH I try and keep my sparge temps. under 170f just to be on the safe side. But your saying it doesn't make a differance?

I know this is off the original topic but these these responses really sparked my interest...assuming we control the pH of the mash, and we're only sparging, why heat up sparge water at all? I've always heard we should have sparge water around 170 but never above that temp for all the reasons listed in previous responses...but if the core of this thread is saying water temp doesn't matter for tannin issues why bother with heating sparge water? 

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