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Messages - nateo

Pages: 1 ... 143 144 [145] 146 147 148
2161
All Grain Brewing / Re: Mashing for high gravity
« on: April 25, 2011, 09:19:59 PM »
Use more grain. Boil longer.

2162
Equipment and Software / Re: Initial Therminator sanitation
« on: April 23, 2011, 08:25:24 PM »
I'd also bake it after cleaning to make sure you dry the thing out, and do some additional sterilizing.

2163
Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 10:25:24 AM »
I'd pitch them at the same time

2164
General Homebrew Discussion / Re: Boil vigor
« on: April 22, 2011, 09:52:55 PM »
IIRC Noonan talked about different types of proteins in his book. "Albumins" are a class of water-soluble proteins he references. He describes the 120*-ish protein rest as an "albumin" rest, where the long proteins are broken into smaller, more soluble proteins. If they continue to be broken down, they'll turn into amino acids, but that takes 90+min.

So in a normal protein rest of 15-30min the big proteins should be broken down into albumins, which should contribute to body and head formation. The bigger proteins would clump and form hot break, while the smaller proteins stay in suspension.

I would agree with Anthony on this one, that (all other things being equal) the mash schedule has a big impact on head retention. With that said, I've had very good head retention on some single-infusion beers, some moderate-to-weak retention on some step-mashed brews, and some insanely/obnoxiously good retention on some step-mashed wheat beers.

2165
Wood/Casks / Re: Oak Cubes - Secondary or while carbonating?
« on: April 20, 2011, 08:30:51 PM »
I would only add them in secondary. I like to add bourbon and oak separately, so you have more control over the flavor balance.

When using cubes, you really can't let them sit too long. The minimum contact time I'd say if you want a complex oak flavor is two months. At 4-6 months it'll get really interesting and good. If the style of beer will take it, go longer if you can. A light, weak beer isn't a good candidate, but a dark strong one is.

If I want to oak something faster, I'll use chips for 7 days. It's a more one-dimensional flavor, but is nice in IPAs and the like, where you won't get the benefit from extended aging.

2166
Equipment and Software / Re: Any calculators for immersion chillers?
« on: April 20, 2011, 01:58:45 PM »
I do this, internal chiller in my conical. I use the Brewhemoth brand conical, and a 20 foot length of 1/4" stainless tubing for the chiller. It is an option with the Brewhemoth. Running 30 degree glycol thru it, I can drop the temp 20 degrees below ambient using a 1/6 hp pump. This is no insulation on the fermenter. Normally I'm 10-15 degrees below ambient for my ales. The stainless coil comes attached to the lid, cleanup is a hosing krausen off the tube, and dropping the coil into a corny full of starsan. Could not be easier!

I hadn't heard of brewhemoth before. It's smaller than I was planning, but the price is really good, what with the price of steel these days.

I was originally planning to repurpose some sort of dairy vessel or drum, but if I can't find one for cheap enough, I'll probably just buy one of those.

2167
Equipment and Software / Re: Any calculators for immersion chillers?
« on: April 20, 2011, 01:07:46 PM »
I was planning on using a stainless steel coil, like for a jockey box. I've heard bad things about CuSO4 getting into the beer, so I wouldn't use copper for fermenter chilling.

Ok good start.  Now - the cleaning and sanitizing issue. Will your coil be permanently installed or removable?  What’s the fermentation vessel?

Removable. Don't know what fermenter yet. It's still in the planning stages, but probably some kind of stainless vessel. 

2168
Equipment and Software / Re: Any calculators for immersion chillers?
« on: April 20, 2011, 12:09:42 PM »
It seems like it'd be a lot cheaper to set up an aquarium pump and recirc cold water through the chiller inside the fermenter instead of using a keezer or a jacketed conical to control temps.

This can be problematic though perhaps not impossible - first, the coil presents a long term cleaning/sanitizing challenge. I know there was a copper tube version of this idea in zymurgy (a couple issues back), but I would think that the acids of the wort/beer would eat at the copper tubing and change the flavor of your beer. 

I was planning on using a stainless steel coil, like for a jockey box. I've heard bad things about CuSO4 getting into the beer, so I wouldn't use copper for fermenter chilling.

2169
Equipment and Software / Re: Any calculators for immersion chillers?
« on: April 20, 2011, 09:44:34 AM »
I know there are a ton of other variables, but I'm curious if anyone has any idea how to get a ballpark figure. I'm planning on making a 1bbl system soon, and was thinking about using an IC for both wort chilling and fermenter chilling. It seems like it'd be a lot cheaper to set up an aquarium pump and recirc cold water through the chiller inside the fermenter instead of using a keezer or a jacketed conical to control temps.

2170
Equipment and Software / Any calculators for immersion chillers?
« on: April 20, 2011, 09:09:18 AM »
There are a number of calculators to figure out plate-chiller cooling capacity, but I was wondering if anyone knew how to figure out cooling capacity for a simple immersion chiller?

Let's say I know my start and end temps, and the temp of the fluid in the chiller, and I want to know how much area I need for the chiller to achieve those.

2171
For my last wheats I did triple decotions. The last three had poor head retention. I think it must be the protein rest but it's never been a problem before.

That's really interesting that you had that problem. The last wheat I made has way too much head retention. It has dense, thick, clumpy foam that lasts through the whole beer.

Grist was 52% pale, 38% wheat malt, 10% raw wheat.

Here's the mash schedule I used, a modified double-decoction:
107* for 10min,
decoction
131* for 15min,
 infused water
136* for 10min
decoction
149* for 15min,
infused water
159* for 15min.

I assumed the crazy head retention was from too much protein degradation, and that the protein rest actually caused too much protein to break down into albumins that didn't precipitate in the boil as hot break. Am I right?

2172
Yeast and Fermentation / Re: Need some help choosing the right yeast
« on: April 19, 2011, 07:56:10 AM »
If you don't have good fermentation temp control, I agree with using the S-04.

2173
Ingredients / Re: Advanced Software for Brewing Water Analysis
« on: April 16, 2011, 05:45:32 PM »
Did I miss something, or has this been addressed already?

One thing I've noticed (and liked) on Kai's spreadsheet is that he has subsections for "water treatment by slaked lime" and "water treatment by boiling." I can't seem to find the same sections on Bru'n water v1.9.

I'll be moving to an area with very high bicarbonate and that info would probably be useful.

I know I could just use Kai's spreadsheet for that, but Bru'n water is my favorite and I'd rather just use one resource.

2174
awesome! thanks so much.

lo-res is fine.

2175
It would save me a trip to the library if someone could help me out with this:
http://dx.doi.org/10.1021/jf104392y

It's an article on beer stability.

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