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Messages - nateo

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2161
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.

2162
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.

2163
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. 

2164
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.

2165
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.

2166
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.

2167
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?

2168
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.

2169
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.

2170
awesome! thanks so much.

lo-res is fine.

2171
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.

2172
Equipment and Software / Re: Wort Chillers
« on: April 14, 2011, 01:04:45 PM »
Chillers are all about surface area and flow. A "big" plate chiller on a homebrew level will have around 7ft^2 of surface area. 50' of 3/8OD copper tubing will have about 10ft^2 of surface area. More surface area means faster cooling, but lower flow means slower cooling. The problem with most immersion chillers is that the wort is mostly stationary, and would work a lot better if the wort were moving around. A plate chiller has the flow you need, but so would an immersion with a pumped whirlpool.

I would say this would be the "best" type of chiller for a homebrewer:
http://www.mrmalty.com/chiller.php

2173
Yeast and Fermentation / Re: Thumbs up to 3463 Forbidden Fruit
« on: April 13, 2011, 09:25:33 AM »
I like that yeast for wits too, but it seems few other homebrewers do.
I recently brewed a wit with T-58 and was very pleasantly surprised. Not quite the same as the liquids, but very close. If you ever can't get ahold of the Wyeast strain you want, it's a good way to go.

2174
Ingredients / Re: My dark candi syrup
« on: April 05, 2011, 02:40:16 PM »
I'm currently drinking a beer made with only pale malt and 15% by weight of my syrup H (click through the link to homebrewtalk in my first post), and it tastes better than the quads I've made with D2 syrup.

The recipe I posted here is very close to D2, but may not be the best recipe to make beer with. I plan on doing more extensive testing to determine the best syrup for brewing.

The moral of the story is that it's easy and cheap to make syrups that produce as good or better beer than the commercially available syrups.

2175
Ingredients / Re: LHBS oak chip alternatives
« on: April 02, 2011, 09:30:57 PM »
Some reading on something similar:
http://tapirtantrum.com/2009/04/12/testing-exotic-woods-whiskey/

Mesquite and hickory sound like they might be worth a try.

But also, FWIW while cubes will yield complex flavors from extended aging, I've used them for quicker aging (2-4 weeks) with good results.

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