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Messages - nateo

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Is there a rule of thumb for bottle weight vs max CO2? Or I guess the weight to volume ratio to total carbonation volume?

I have some Boulevard bottles that weigh 256g and had beer with published CO2 of 3.5 volumes. I have some Piraat bottles that weigh 283g, and had a lot of carbonation, but I don't know how much. My plain old longnecks weigh about 200g, and those I assume are only safe up to 3 volumes.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 18, 2012, 08:16:19 AM »
I'm sure it's at least partly environmental too. Acetobacter can't get in the beer if it isn't in the air to begin with.

I think you're on to something. I never had any weird infections when I lived in CO. The air was a lot drier there. In MO mold is everywhere, and I recently had a beer infected with what is probably mold.

My wife said it's one of the best beers I've made. I don't know if that's a compliment or an insult. She did drink it really quickly, so I guess compliment? 

I filled a champagne bottle with half the infected beer and half a portion of grapefruit mead that turned out not-so-great. The results were surprisingly great beer. I carbed it to about 5 volumes. The mold (or whatever) has stopped doing whatever it was doing, and the gravity has been stable at 1.006 (I think, but I'll doublecheck when I bottle the rest).

So I dunno. There's a moral in there somewhere.

Ingredients / Re: Fixing a bitter scottish ale
« on: April 17, 2012, 03:27:56 PM »
Sugar is going to be pretty fermentable, even if you boil it down pretty far. Just extract would probably be better. Better still would be a mini-mash with like C-120 or something like that, and boil that to oblivion.

Hmm, that's an interesting idea. I make a lot of sugar syrups, mostly for Belgian type beers, and I never tried boiling down Special B wort into syrup. I'll have to try that.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 17, 2012, 12:35:31 PM »
You, sir, receive today's Gold Star for Pragmatism!  Good on ya!

Thanks Denny! Also, that wasn't a rhetorical question for the OP. I'm seriously wondering what specifically they want to get out of secondary-ing their lager.

Yeast and Fermentation / Re: Starter for my Helles
« on: April 17, 2012, 10:24:01 AM »
This might be a dumb question, but can you overpitch lagers? It seems like most people have issues underpitching lagers, but I haven't heard of problems from overpitching.

General Homebrew Discussion / Re: The Secondary Topic Revisited
« on: April 17, 2012, 10:17:17 AM »
With any aspect of brewing, I've found it useful to stop and think about the why of what you're doing. Just because it's "common sense" doesn't mean it's actually necessary. What do you want to get out of a secondary, and can you get the same results without it?

Going Pro / Re: Location and Laws
« on: April 17, 2012, 10:13:23 AM »
Here is a different situation, but you might find it helpful:

In my state - My district health inspector (the one who does food manufacturing) is the one who would inspect my facility. So whatever he wanted, I'd need to do. My state agency just said to do whatever the local and Fed guy said. So expect to get a lot of run-around. The Feds were mostly concerned with taxes, and my ability to pay them. 

There's a good chance your local/city/county inspectors will have no idea what you're trying to do, but if they're good, they'll defer to someone higher up the chain who does.

Other Fermentables / Re: Wine kit questions
« on: April 16, 2012, 11:32:27 AM »
I'm having a hard time believing a pinot noir will be ready in 4 weeks. Primary ferment could be done within a week, sure, but I would think you'd want to age a lot longer than 2-3 weeks.

All Grain Brewing / Re: 10% Malted Wheat
« on: April 14, 2012, 12:21:50 PM »
If you're worried, you can condition your malt before milling. I do this anyway for all my mashes, but I'm kinda weird.

I read Warner's book last night, and I had a few questions. I know people say that parts of the book are outdated. Is it outdated because malt quality is better today? Which parts, in particular, should I ignore? Can any of the advice be used to brew better beer?

This passage jumped out at me, because my malt's S/T is 34%: "The most intensive mash program commonly used for brewing a Weissbier is the double decoction mash. This mash program is chosen for malts that not highly modified, particularly if the degree of soluble protein is less than 36%. . ."

He also recommends an extended boil (90-120min+) because of the higher level of coagulable protein.

The way I've been brewing my wheat beers: I dough-in around 100*, keeping the barley separate from the wheat. Through direct heat, I raise the temp of the wheat portion to 120-130*, hold for 15-20min, raise to a saccharification temp of 150*-ish for 15-20min, then bring to a boil for 10-15min. I then add that portion to the barley portion, and the temp will hit around 150*. I let that rest for 30-45min, then start to vorlauf and lauter. I generally use a 60min boil for the wort.

I've tried doing single infusions with this malt, but in large amounts it gets really gummy and my sparges stick. My batch efficiency is also really poor (around 60%) when using a single infusion.

Using the above-mentioned method, I can brew with around 55-60% wheat malt, and my sparges are slow but they don't tend to get stuck, and batch efficiency is around 70%.

Here are the specs for my wheat malt:
Fine/Coarse - 78.5/77.1
DP - 188
Total protein - 15.24
Soluble protein - 5.2
S/T - 34.12
Mealy/Half/Glassy - 90/10/0
pH - 6.1

So, any thoughts?

Yeast and Fermentation / Re: Danstar Munich dry wheat beer yeast?
« on: April 13, 2012, 05:35:13 PM »
WB-06 seems really particular about pitching rates. Overpitch it and it doesn't taste anything like a Hefe strain. I try to pitch about 0.5m/ml/*P and I get a good Hefe that way.

Ingredients / Re: british pale ale malt vs american 2 row
« on: April 13, 2012, 05:13:29 PM »
the American varieties have a more "cookie" like taste and the British has a more "biscuit" like taste.

Don't British people call cookies 'biscuits?'

Ingredients / Re: Hops Direct Yard Sale
« on: April 13, 2012, 05:11:38 PM »
I'm not allowing myself to even look at the hop sites until I get through my overpurchases from earlier in the year.

Oh man, me too. I still have almost a pound of Willamette from last year I haven't used yet.

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