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Topics - musseldoc

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General Homebrew Discussion / Calcium Oxalate in beer
« on: March 27, 2015, 05:52:13 AM »
According to the chemistry, calcium oxalate forms through the interactions of organic acids, calcium ions and carbonates, and the formation is increased in a CO2 rich environment.  Essentially, increase the concentration of the individual compounds in beerstone and you have a higher probability of it precipitating out.  However, the conventional wisdom in breweries is to add calcium to both the mash and boil to prevent calcium oxalate formation, i.e., oxalate is produced from having too little calcium in the brewing process.  This seems counterintuitive to me as precipitates generally don't form when ion concentrations are too low.  Additionally, adding calcium creates an environment where more of the beerstone forming compounds are present at higher concentrations, which should favor precipitation.  Can someone help me out with this?

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Yeast and Fermentation / Sanitized nutrients
« on: March 23, 2015, 08:18:57 PM »
Do you sanitize (boil) your yeast nutrient before you pitch it?  Do you worry about contamination risks from it?  Do you worry about nutrient degradation from boiling it?

3
Beer Recipes / Young's Double Chocolate Stout Clone
« on: February 27, 2015, 06:42:40 AM »
What do you all think about this as a starting point for trying to clone Young's DCS? 

OG: 1.066
FG: 1.020
IBU 25

66.7% English Pale Ale malt
6.7% flaked oats
6.7% carabrown
3.3% chocolate
3.3% dark chocolate
3.3% blackprinz
3.3% extra special malt
6.7% lactose

1/2 lb cocao powered

EKG @ 60 min

WLP002

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Beer Recipes / Belgian Dubbel
« on: February 19, 2015, 11:24:28 AM »
Both of these grain bills come in at the same SRM (~17.5) and OG (~1.078).  Assuming I use the same yeast and an appropriate IBU with each grain bill, what flavor differences would you expect between the two variations of the same recipe?  Is one more appropriate than the other for a belgian dubbel?

Variation 1:
71.5% Belgian Pils
7% Belgian Aromatic
7% Belgian Special B
14.5% plain white sugar (sucrose)

Variation 2:
39.25% Belgian Pils
39.25% Belgian Munich
7% Belgian Special B
14.5% plain white sugar (sucrose)

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Beer Recipes / Maibock Recipe
« on: February 01, 2015, 06:37:08 AM »
I understand that a classic maibock only requires 2 malts to make, but I believe there are 5 that are appropriate for the style (assuming we ignore the crystal malts for now). By adjusting the percentages of each malt while targeting 6-7 SRM, the permutations go as follows:

1) pils + light munich
2) pils + dark munich
3) pils + melanoidin
4) pils + vienna + Munich/melanoidin
5) vienna + light munich
6) vienna + dark munich
7) vienna + melanoidin

I think as long as you use a german cultivar, hit ~1.065-1.070 OG and ~6-7 SRM you will make a pretty solid maibock.  My questions are, 1) how much of a difference will you really taste between these malt combinations, and 2) if you are limited on brewing time and lager fermentation space, how do you decide which one to go with first?

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Ingredients / Franco Belges Malts
« on: January 17, 2015, 08:59:40 AM »
I am going to try some MFB pils, pale and special aromatic malts. Anyone with experience with these malt have any recommendations for acheiving maxim clarity?  Does it require a slight protein rest for brilliant clarity or is it designed for single infusion mashes?

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General Homebrew Discussion / Homebrew Shop Suppliers
« on: January 15, 2015, 08:29:29 AM »
What are some suppliers and wholesalers, other than LD Carlson, that homebrew shops use to buy stock for their stores?

8
Equipment and Software / Refractometer Calibration
« on: November 25, 2014, 05:42:41 AM »
Anyone have trouble with their refractometer losing its calibration?  It seems every time I go to use mine, it seems to be off by ~1 Brix.  At first I thought it was differences in the DOC of the source water I was using, but then I started calibrating with distilled water and the problem still exists.  Basically, I clean with tap, dry, then place 3 drops of distilled on the prism, then turn the dial so the blue line crosses at zero.  Seems simple enough.  Yesterday, I calibrated at the beginning of the brew day and by the end of the day it was off by 1 Brix again.  I have tried everything short of throwing it to intentionally try to get it to lose its calibration with no success.  But, sure as I leave it sit for a day, it's off again.  Is there a locking mechanism or something that I need to use once I turn the dial when I calibrate?  Any ideas on whats going on? 

9
Ingredients / English Barleywine
« on: October 02, 2014, 02:48:00 PM »
Can you use 100% mild malt or amber malt to make an English barleywine? If you have done so, how did it turn out?

10
Ingredients / Pumpkin starch
« on: September 23, 2014, 12:21:57 PM »
If I add pumpkin (canned) near the end of the boil, then will I have a starch haze in my beer.  Or will the boiling break down the large starch chains?

11
General Homebrew Discussion / Member Benefits
« on: September 07, 2014, 05:14:13 AM »
Our club is looking to expand the benefits that come with our membership, much like the AHA member discount program.  Are there any online homebrew supply groups that work with local homebrew clubs in this manner?  We are also looking into local pub and restaurant discounts.

We have an active website and plenty of banners, equipment and such to plaster logos and advertising for sponsoring businesses.  Any idea what else a club can 'exchange' for discounts or free shipping?

Any assistance on how to begin would be greatly appreciated. 

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Homebrew Clubs / Member Benefits
« on: September 05, 2014, 01:26:58 PM »
Our club is looking to expand the benefits that come with our membership, much like the AHA member discount program.  Are there any online homebrew supply groups that work with local homebrew clubs in this manner?  We are also looking into local pub and restaurant discounts.

We have an active website and plenty of banners, equipment and such to plaster logos and advertising for sponsoring businesses.  Any idea what else a club can 'exchange' for discounts or free shipping?

Any assistance on how to begin would be greatly appreciated. 

13
Ingredients / Malt differences
« on: August 18, 2014, 08:29:37 AM »
I see a lot of malts in the 3.5–4.5 luv range and they are called everything from Pale Ale, Vienna, Mild, Stout and Amber malt.  What really is the difference? Is it how they are made, just a regional appellation, different barley strains, etc.?  Can you have different flavors resulting from different moisture contents,temperature and time even though the end resulting luv rating is the same?

14
Ingredients / Pilsner malt
« on: August 18, 2014, 08:17:31 AM »
Do you all keep different pilsner malts from different maltsters on hand?  Do you use a Belgian maltster for Belgian ales and a German maltster for German lagers?  Since they are both continental, will you even notice a difference? Is it worth buying both?

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Ingredients / Briess Malts
« on: August 16, 2014, 01:56:44 PM »
I am getting ready to make a bulk order (6-8 sacks) through my LHBS and need some advice.  I have alway been told if you want your beer to taste like its region of origin, you have to buy malts from that region (e.g., buy German malts to make a German lager).  However, the bulk price for Briess (my LHBS only buys through LD Carlson) malts is about 40% cheaper than Weyermann, Crisp, Dingemans, etc.  I know that Briess makes a Pils, Pale Ale, Vienna, Munich and mild malt, but obviously they are American grains and not European.  Have any of you had success making European styles taste authentic with American (Briess) malts?  Please, this is not a troll thread; I am not interested in bashing any one company.  I can save money by buying American (Briess) malts; however, it may not be worth it though if they taste off with German, British, and/or Belgians beer styles.

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