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Topics - nateo

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Extract/Partial Mash Brewing / Briess lme/dme sodium content
« on: September 29, 2012, 07:46:32 PM »
I came across this over on the probrewer boards, and thought it was interesting:
"Be aware that Briess DME and LME products contain potentially excessive sodium content. For a wort reconstituted to 1.045, the sodium content is 100 ppm when reconstituting with distilled water. That content doubles if the gravity is brought to 1.089. If the local tap water already has sodium content, that impact is added to the extract contribution.

The problem is due to Briess using the local Chilton, WI water which is ion-exchange softened. The typical sodium content of that water is 100 ppm.

Brewers should be aware of this impact and if it degrades the perception of their beers, seek out other extract sources."

The Pub / The Dunning-Kruger effect
« on: September 27, 2012, 02:38:42 PM »
I just learned the name for this phenomenon. It explains so many perplexing things in the world.

"The Dunning-Kruger effect occurs when incompetent people not only fail to realise their incompetence, but consider themselves much more competent than everyone else. Basically - they're too stupid to know that they're stupid.

If you have no doubts whatsoever about your brilliance, you could just be that damn good. On the other hand... "

Ingredients / NZ hop varieties?
« on: September 16, 2012, 12:29:48 PM »
Nelson Sauvin is the only NZ hop I've used, but I loved it. Are there other NZ hops I should try? I've been reading the descriptions of the varieties, but they're all kinda vague, so I'm looking for some first-hand experience.

All Grain Brewing / Tell me about kettle and fermentation pH
« on: September 09, 2012, 05:26:53 PM »
I've started keeping track of my pre-boil and pre- and post-ferment wort pH, but I'm not really sure what numbers I should be aiming for. Any advice? Gordon goes over this a little bit in his book, but I'm interested in some more perspective.

Yeast and Fermentation / B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 06:52:19 PM »
I've got two beers I used B. lambicus on. It's the first time I've used those. Both have been stable at 1.012 since July 20th. Everything I've read said Brett should end up in the single digits, so I'm not sure if this is normal. I checked the calibration on the hydrometer in tap water, and it looks to be correct.

I'm ordering some fresh hops through my LHBS. I have a tentative delivery date, but I won't be able to brew for about 4-5 days after I get them. I've heard you should use fresh hops right away. Is that true? If so, can I freeze them, or would I be fine using them within a week?

Other Fermentables / Medicinal mead - d'oh!
« on: August 28, 2012, 01:18:28 AM »
I'm making a mead. I kinda forgot about it for a week. I'm usually pretty good about monitoring pH and adding nutrients, but this one got away from me. It has kind of a phenolic, medicinal, band-aid flavor. This is the first time I've used POF+ yeast, so, maybe that wasn't the best idea.

It's not awful, but I'm wondering what I can do to mitigate the damage. Gelatin finings? Cold crash? Shouldn't polyphenols fall out of suspension eventually?

7lbs blackberries, fermented with WY3522 ~ 1/2 gallon
+4 gallons water, clover honey to hit OG = 1.072
+1 pack of T-58

8/17 OG 1.072, pH 4.6 4g nutrient, 2g DAP
8/19 1.050, pH 3.3 + 4g nutrient, 2g DAP, stirred
8/27 1.016, pH 3.0, medicinal off-flavor

Club Leadership & Organization / Advice on organizing competitions?
« on: August 22, 2012, 07:46:26 PM »
Any advice on organizing a homebrew comp? My club wants to organize one, but I'm not really sure where to start.

I had a 2N solution of KOH stored in a 2L plastic soda bottle. I went to use some today and the bottom the bottle had cracked and it leaked everywhere. I've heard you shouldn't store it in glass. Anyone have suggestions for how I should store it?

Other Fermentables / My first still beverage, bottling options?
« on: August 18, 2012, 01:12:31 AM »
I'm making a Burgundy pyment. I'm not planning on carbonating it. Can I just put it in beer bottles with caps? I don't really want to deal with corks if I can avoid it. All the other wines/meads I've made have been sparkling so this is new to me.

Kegging and Bottling / Plastic champagne stopper warning
« on: August 17, 2012, 01:32:18 AM »
I bottled ~10gal or so of a mead/saison hybrid using the Methode Champenoise a few months ago. I opened a bottle the other night and it was petilant. All of others have held their carbonation pretty well, so I was suprised. I'm not really sure what happened, but I suspect the plastic stoppers may not be as reliable as bottle caps to hold in the pressure.

The Pub / Best Portland neighborhood for breweries/restaurants?
« on: August 13, 2012, 01:13:23 AM »
Hey guys,
We're planning a trip to Portland this winter. Any recommendations on an area of town to stay in? We're looking in Kerns and Buckman right now. We're looking for a neighborhood with lots of restaurants/breweries within walking distance (<3-4miles). Basically, the most intolerably hipster part of Portland is what we're looking for.

Classifieds / Wholesale fishing flies
« on: August 11, 2012, 02:04:22 PM »
Sorry in advance if this is against the rules. I'm getting ready to order a bunch of flies for the tackle store. If anyone needs some I'd be happy to give them to AHA people for cost + shipping. $0.50/ea on the dry flies, midges, nymphs, terrestrials, and $0.75/ea on the streamers, $1/ea for tungsten beadheads. They're mostly for small fish. Dry flies hook sizes are about 10-22, streamers about 4-12. 

Ingredients / Low-temp hop utilization - FWH w/o boil?
« on: August 09, 2012, 01:40:40 PM »
I've been looking around but haven't found info about hop utilization by temperature. I'm wondering if I can use FWH with a no-boil Berliner Weisse, and if so, how I'd figure what kind of bitterness I'd get from it.

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