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Messages - nateo

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American Chemical Society

Please let me know if anyone has a bit of free time and access to the American Chemical Society catalog. I can send you the links to the articles I want to read.
Thanks in advance

All Grain Brewing / Re: Lemon Juice as Acidifier
« on: August 04, 2011, 01:43:38 PM »
When you use an acid to neutralize a base, the neutralized hydroxyls are being replaced by the anion of the acid. Sulfuric acid makes sulphate, hydrochloric acid makes chloride, phosphoric acid makes phosphate, citric acid makes citrate. The reason phosphoric acid is usually preferred is the large amount of phosphate already present in the malt. If your water is low in sulfate, sulfuric acid might be a good idea. Same with hydrochloric.

I don't know what citrate taste like, but my guess is if it tasted good in beer, people would use it over other acids.

Ingredients / Re: Pilsner malt extract
« on: August 01, 2011, 01:42:50 PM »
You're right, it doesn't need an extended boil because of how it was processed.

I read some home distilling forums from time to time, and even home distillers don't like using the turbo yeast. Harsh flavors, bad character, etc.

In the White and Zainasheff book, they talk about using WLP099 to increase attenuation in high gravity beers, after a traditional lower gravity fermentation.

If you're trying to get beer in a hurry, maybe you should just go buy it. That's a lot quicker, and will taste a lot better.

Ingredients / Re: What is candi sugar?
« on: July 28, 2011, 04:58:23 PM »
found this a while back for the adventurous...sounds like decent results

Hey, that's my thing! If anyone has any questions about it, I'd be happy to answer them. That thread got really long and cumbersome. At the end of those trials, I came up with something I'd consider as good or better than D2. Flavor-wise it was really close to D2, but the color wasn't quite there. Beer I've made with it were more like La Trappe than St. Bernardus, in color and flavor.

The next thing on my list is to make a syrup that tastes like whatever they put in St. Bernardus that makes it so chocolatey.

Ingredients / Re: Coriander question
« on: July 28, 2011, 10:36:01 AM »

Ain't iPads wonderful!  (However, this is not a PWP)

Note to self: never touch punatic's iPad.

All Grain Brewing / Re: Ether smell coming from carboy?
« on: July 27, 2011, 08:16:04 AM »
Falling into a giant vat of whiskey mash would've been an awesome story, if you lived to tell about it.

Ingredients / Re: Coriander question
« on: July 26, 2011, 06:49:10 PM »
I've used coriander a number of times, and gotten a weird soapy flavor from it sometimes in high levels. It tastes like lemon dish soap smells unless I use only a very small amount. I would use like 1g / L.  

Also, wouldn't fresh coriander just taste like cilantro?

All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: July 25, 2011, 06:10:53 PM »
I read an article about some study they did in the UK about transport costs vs growing costs in terms of carbon. It was much worse for the environment to grow tomatoes in the UK than to grow them in Spain and ship them to the UK. Shipping is surprisingly efficient and fertilizers and such are surprisingly inefficient.

Don't remember where the article is exactly, but it was on the BBCnews site.

My family came to America from Holland and Germany via Russia to be dryland farmers in Kansas. Quite a bit of my family still grows winter wheat that way. It's pretty cool stuff. Very low input.

Ingredients / Re: Anybody use Fermcap-S?
« on: July 25, 2011, 12:52:06 PM »
I've heard that alcohol slowly hardens your liver over time, but that hasn't stopped me from drinking beer.

Equipment and Software / Re: anyone need an 880K BTU burner?
« on: July 25, 2011, 06:47:52 AM »
Would the water absorb the heat fast enough to not melt your pot? Maybe steel would be okay, but I'd be afraid of using an aluminum pot on there. Maybe I'm crazy.

All Grain Brewing / Re: Help with Dubbel Trouble
« on: July 24, 2011, 01:43:07 PM »
I've found a step mash will let me mash for attenuation, then finish with a short alpha rest that boosts body and improves my efficiency.  I don't think you can duplicate this with a single infusion at a compromise temp.

I've brewed a lot of Belgians, some with step mashes and some with single infusions. I can't really tell a difference either way. I think pitching rate is the most important factor by far in getting the attenuation you want. But, I've never brewed the exact same recipe back to back with different process.

I'll also use about 5% wheat malt in most recipes. This does seem to help my head retention and body, but again I haven't tried any back-to-back trials to compare, so take what I say with a sack of salt.

Yeast and Fermentation / Re: Straining direct onto trub
« on: July 24, 2011, 04:36:47 AM »
I'd probably use 1/4 of the yeast cake if you're brewing another batch of similar gravity. The only time I'll use a whole cake is if I jump from a small beer (1.040-ish) to a big beer (1.100+).

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