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Messages - metron-brewer

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1
Equipment and Software / Re: pH Meter Calibration
« on: May 13, 2015, 10:48:51 AM »
if the meter shows signs of erratic or slow stabilization, its usually a good time to use the very acidic cleaning solution on the probe (think its 2.0 or less). if you still have issues, could be probe needs replaced.

I do use the MA9016 Cleaning Solution after every brew day. According to the MSDS it's pH is ~1.7. I was thinking it may be the probe as well. I'll probably just let it go for a bit until it becomes a real PIA, then replace it. I have a spare on hand.
Thanks.

2
Equipment and Software / Re: pH Meter Calibration
« on: May 13, 2015, 09:44:14 AM »
As I understand it, rinsing in distilled water is best instead of tap water.  Could the battery be getting low?

I have heard that I should be using distilled for rinsing, I'll change that part of my process. I looked into the battery aspect but according to the instructions it has a low battery indicator which I have not seen light up. Also according to the instructions: "The meter is also provided with BEPS (Battery Error Prevention System), which avoids any erroneous readings due to low battery level by automatically switching the meter off."

3
Equipment and Software / pH Meter Calibration
« on: May 13, 2015, 09:33:06 AM »
I use a Milwaukee pH-56 meter and use (2) point calibration (7 and 4), at the start of each brew day. I've noticed lately that on the second point I initially get a "Wrong" reading, but then it will calibrate. I'm wondering if maybe an issue with the meter, or my process or the calibration fluids? The meter itself has not always displayed this characteristic. It seems to have started over the last 3-4 months. The issue has continued to show up after I have opened a new bottle of calibration solution.

I rinse meter in plain tap water and gently blow off, then first reading. After it registers I again rinse in tap water and blow off, then into second solution. The meter is about 3 years old, and the tip itself was replaced just over one year ago. It is cleaned using cleaning solution after each brew day and stored in storage solution until the next brew day.

4
All Grain Brewing / Re: First Runnings Cocktail
« on: May 12, 2015, 05:35:58 PM »
"Hot Scotchies", we make ours with the last runnings from the tun and bourbon. Basically a shot of bourbon topped off with 3-4 ounces of warm wort. It's best served warm.

5
Ingredients / Re: Water adjustment approach?
« on: May 06, 2015, 07:19:26 PM »
I'm currently using house water and BrunWater. For really light beers I do use a combination of house and distilled water.

Sent From my Kindle using Tapatalk 2


6
Kegging and Bottling / Re: NSF Keg
« on: May 05, 2015, 06:00:57 PM »

What would a "bad day" welding a keg look like? Out of curiosity, does this mean you'll get leaks or something won't be sanitary?

Poor welds could cause leaks and or failure under pressure.

7
Kegging and Bottling / Re: NSF Keg
« on: May 05, 2015, 09:56:25 AM »
My opinion only: I think it's more of a "feel good" for those concerned. I'm not familiar with the NSF certification but assuming the NSF certification is for use as a pressure vessel rated to X pounds. The steel and welds would be tested as such, if it's a non automated welding process, there is the possibility the person welding could have a "bad day" producing one bad keg. NSF certification cannot prevent "operator error".

However the fact that the manufacturer went through the trouble of getting it certified which includes periodic inspections/sampling, does go a long way to put my mind at ease that they are producing and want to produce a quality product. In other words it's not just some schmuck welding tanks in his garage.  ;)

Worth a few extra bucks to me, but I would not worry about it either.

8
Kegging and Bottling / Re: Law of partial pressures
« on: May 05, 2015, 09:25:32 AM »
I always looked at it as more of a volume thing. The keg is full of O2, by adding CO2 at some pressure above ambient forcing some CO2 into the keg. Then allowing the CO2 to settle and O2 to rise, purging the keg removes O2. Multiple purges removes more O2. Higher pressure with a sealed keg only allows more CO2 to enter, thus reducing the amount of purging steps required. I "purge" at lower pressures 10#-15#, then fill and seat the lids at 30# to seal it up and check for leaks. I'm definitely no scientist, just my process.

9
Hey guys,
Can't believe I am even writing this but I am having a hard time convincing myself to go to the NHC in San Diego. I have never been to a NHC and I only live 3.5 hours from San Diego so it would seem like a slam dunk. Between the cost of the conference, hotel room, meals, and time away from the family.... The biggest draw for me is the presentations....but the AHA puts those online. I am sure the beers are great.....but I will spending several hundred dollars to drink homebrew? So past attendees....PLEASE convince me to go!! What am I missing here?

That close and you don't go, you WILL regret it. I had just started home brewing the year before the NHC came to Minneapolis, did not go, even though it was only 30 minutes away. I had no idea what I was missing and I regret it all the time. Went to my first in Michigan it was great. Homebrewers are THE BEST people you will ever meet, don't go just for the presentations, or to drink homebrew, go for the experience and camaraderie. You will not regret it.

10
General Homebrew Discussion / Re: mandarina
« on: May 04, 2015, 08:57:41 AM »
Sitting down with a pint of the mandarina IPA right now and this is a beer I could really get used too. It's a perfect everyday beer. Aside from getting some of the hop intensity back I wouldn't change the malt or the hops. They taste perfect and blend very well together. The US-05 I used is very clean and reminds me almost of a German beer. I could see it going very nice with an alt yeast, a kolsch yeast or a german lager yeast.


MmmmmmmmMMM! This is delicious!

Hats off to Keith on this one, it is one tasty beer! Thanks for the inspiration! I added some Hüell Melon to mine just cause I wanted to try that new hop as well. Planning on brewing 10 gallons this beer for our annual hog roast in September.

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
13.00 lb              Vienna Malt (3.8 SRM)                    Grain         1        100.0 %       
1.00 oz               Magnum 14.7 [14.70 %] - Boil 60.0 min    Hop           2        49.3 IBUs     
1.00 Items            Immersion Chiller/Pump (Boil 15.0 mins)  Other         3        -             
1.00 oz               Mandarina Bavaria [7.40 %] - Boil 10.0 m Hop           4        9.0 IBUs     
0.50 tsp              Yeast Nutrient (Boil 10.0 mins)          Other         5        -             
0.50 Items            Whirlfloc Tablet (Boil 5.0 mins)         Fining        6        -             
2.50 oz               Mandarina Bavaria [7.40 %] - Steep/Whirl Hop           7        15.4 IBUs     
1.00 oz               Huell Melon [4.50 %] - Steep/Whirlpool   Hop           8        3.7 IBUs     
2.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         9        -             
2.50 oz               Mandarina Bavaria [7.40 %] - Dry Hop 3.0 Hop           10       0.0 IBUs     
1.00 oz               Huell Melon [4.50 %] - Dry Hop 3.0 Days  Hop           11       0.0 IBUs 

11
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 04, 2015, 06:17:51 AM »
Alright to circle back and summarize.
Per Mark (S. cerevisiae) Pitching in to a low gravity wort is almost like pitching into a starter, pitch into well oxygenated wort and a slight under pitch will not affect the outcome of the fermentation.

Per Keith (majorvices), this yeast is plenty capable of fermentation at temperatures of 48-50 degrees even though the manufacturers spec sheet indicates an "ideal" temp of 53 to 59.

Since I am not concerned with a quick turnaround, and in the spirit of home brewing, "try it yourself to see what works", I will be pitching (2) packets of re-hydrated yeast into well oxygenated wort in the neighborhood of 1.048, and fermenting in the 48-50 degree range.

Cheers Guys and again, thanks for all the input.

12
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 06:55:28 PM »
Relaxed for sure. Thanks for all the input.

13
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: May 01, 2015, 05:11:45 PM »
I am planning on pitching two packs of yeast. I am also planning on bumping my fermentation temp up to 53.

14
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 06:12:32 AM »
Then I strongly suggest you look at the manufacturers pitch rate for that temp.. because it GREATLY differs at that low range.

Per the spec sheet:
"increase dosage for pitching below 12°C (53°F), up to 200 to 300 g/hl at 9°C (48°F)"

So if I'm doing the math correctly, for 5.25 gallons, say 20 liters, fermenting at 48-50 degrees, I should be pitching somewhere between 40 to 60 grams of yeast. Basically 3 to 5 11.5 gram packets. Understanding that pitching "exactly per spec" may not be required in real world home brewing applications. And while two packets may work just fine and people have had great success with that, pitching 3 or 4 packets to me may be cheap insurance.

15
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: April 30, 2015, 05:32:41 AM »
Your Pitch Rate for this particular venture is dependent on your fermentation temp... what is that going to be?

The yeast is rated 48-59, I'm planning on running to the lower end, 48-50 degrees.

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