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Messages - nateo

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2131
The most common number I've seen is 1.010, meaning stop sparging once your runnings drop below 1.010 SG.

2132
Zymurgy / May/June issue pitching rate article
« on: May 09, 2011, 09:17:16 AM »
Interesting article about pitching rates. I thought it was interesting that ester levels were pretty similar, while the underpitched beer had a lot more fusels and solvent character. The lacing and head retention difference was interesting also.

I've heard a lot of people say that underpitching Belgian beers results in more esters, but it would seem from this test that you'd be getting more hot alcohols and impairing fermentation performance, which was always my gut feeling on that.

2133
If you mashed lower than you intended, you probably got a more fermentable wort. The only way to know that, though, is through the forced ferment test.

http://braukaiser.com/wiki/index.php/Fast_Ferment_Test

Barley starch doesn't fully gelatinize below 149*, IIRC, so that may explain your poor efficiency.

2134
General Homebrew Discussion / Re: Vote! Only hours left!
« on: May 08, 2011, 06:31:11 PM »
I don't really know what criteria we're supposed to be using, but I think it's weird Denver and Boulder are two separate contestants. Despite their differences, they're basically in the same metro-area.

2135
Equipment and Software / Re: mini malter
« on: May 07, 2011, 11:56:53 AM »
I've thought about building something like this:

http://www.nogy.net/malthouse/

I don't know where I'd get unmalted 2-row barley, though. I guess I'd need to plant some barley to go along with it.

2136
All Grain Brewing / Re: Eastern Nebraska Water!
« on: May 07, 2011, 09:22:04 AM »
Aside from the bicarbonate, there's nothing on there that's bad. You're pretty low on everything, with maybe medium amounts of calcium.


Total hardness of 288 mg/L is very hard water.  (their math is wrong, it should read 286)

Yeah, but with that much bicarbonate it's mostly temporary hardness. Boiling or lime would take care of most of it.

2137
All Grain Brewing / Re: Eastern Nebraska Water!
« on: May 06, 2011, 11:19:37 PM »
You'll probably need a lot of phosphoric acid. Dudadiesel.com sells 75% phosphoric for cheap. Aside from the bicarbonate, there's nothing on there that's bad. You're pretty low on everything, with maybe medium amounts of calcium.

I would get martin's spreadsheet to help you out:
https://sites.google.com/site/brunwater/

2138
3463 is a strain I used a lot before I had better temp control. I got good results with just ambient temp ferments. I've used for pretty much every Belgian style, except golden strong. It does a fine job.

My main comparison is 3787, with 3787 being a bit more savory, with more clove, IIRC, whereas the fruit was more apparent with 3463.

2139
General Homebrew Discussion / Re: Post-ferment pH adjustment
« on: May 06, 2011, 12:27:53 PM »
Not sure if this is the right place to put this, mods please move if wrong.

Does anyone measure and adjust pH post-fermentation? I know this is something wine guys do a lot, but I was wondering if anyone does this for beer. I've only tried this on a few witbiers. A little acid can really make some flavors pop, and make the beer taste a lot better.

Does anyone have a pH range for finished beers? I've seen ranges of 4.1-4.5 given. Does that sound right?

That's a decent range for most beers. Keeping it no higher than 4.5 is important to keep it from spoiling. Lower can taste better, to a point, depending on the style. It's something you can do to taste. Experiment and see.

I talk about it in my book.  It's discussed in brewing textbooks.

The only textbook I have is Briggs et al. They talk about pH mostly as it relates to taste threshold of different acids, but don't elaborate on how varying the pH on the same beer would alter the flavors.

2140
General Homebrew Discussion / Re: Post-ferment pH adjustment
« on: May 06, 2011, 11:28:15 AM »
Thanks Castle, I'll check that out. I could spend months just listening to podcasts, there's so much info out there.

I'd be interested to hear your feedback, if you have some KHCO3 or something similar, if you raised the pH a few ticks on a pint of your Vienna lager, how it would change the flavor profile.

2141
General Homebrew Discussion / Post-ferment pH adjustment
« on: May 06, 2011, 11:03:03 AM »
Not sure if this is the right place to put this, mods please move if wrong.

Does anyone measure and adjust pH post-fermentation? I know this is something wine guys do a lot, but I was wondering if anyone does this for beer. I've only tried this on a few witbiers. A little acid can really make some flavors pop, and make the beer taste a lot better.

Does anyone have a pH range for finished beers? I've seen ranges of 4.1-4.5 given. Does that sound right?

2142
All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 05, 2011, 02:14:50 PM »
One thing I've done to speed up the process a tiny bit is; after pulling the first thick (really thick) decoction using a kitchen/hand strainer (a la Kaiser's video) I then infuse the decoction to get it up to 160* F asap.  IME, you only need to rest here for ~5 minutes, it doesn't need to be completely converted anyway (you'll get it all later).  Just monitor your pH when infusing the decoction, high pH here would be bad.

Nateo,
that pH of 3 sounds really low; would any breweries attempt to make a Berliner Weisse like that?  Could that explain it?

3 does sound really low. I think they must sour some wort separately, then add that to the rest of the batch to lower the overall pH. The book isn't specific on that.

2143
Ingredients / Re: Crystal vs. Caramunich
« on: May 04, 2011, 08:44:29 AM »
The Cara- prefix is used to designate crystal malts. They're both crystal malts, but not all crystal malts taste the same. I have subbed them interchangeably, and gotten good, but maybe slightly different beer, but I don't really care a whole lot for "style."

IIRC the caramunichs are a bit more biscuity, but it's been a while since I've had them side-by-side.

2144
All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 03, 2011, 09:56:40 AM »
I thought the ferulic acid rest was pretty important, but then I came across this:

http://braukaiser.com/lifetype2/index.php?op=ViewArticle&articleId=130&blogId=1

2145
All Grain Brewing / Re: I'm going to do a decoction, damm!t...
« on: May 02, 2011, 12:13:33 PM »
Enough flavor to convince everyone it is worth the work - no.

Worth the WORK? Making beer isn't work. It's fun.

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