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Messages - kramerog

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256
General Homebrew Discussion / Re: Whiskey Barrel ageing a beer
« on: February 18, 2016, 03:08:52 PM »
I'm not going to get in to barrel aging in great detail, but you must fill the barrel almost all they way to the top.  The fuller, the better.  You should also make extra Imperial stout and bottle it for the purpose of topping off the barrel every month. 

257
General Homebrew Discussion / Re: Low Evaporation
« on: February 16, 2016, 08:43:41 AM »
DMS is a risk with a low evaporation rate, but it seems that finding DMS in beer is pretty rare. 

What was the original boil volume?

258
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:14:55 PM »
Is there really a big diff between RO and DI?
It is useful in labs, electronic fabs, & some chemical plants.

Sent from my XT1095 using Tapatalk


259
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:08:10 PM »

There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.
Just about every whole foods and hippie co-op I have ever been to sells both RO and DI. Somebody is buying it.
I've only seen DI in chem labs.

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260
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 08:14:13 PM »
There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.

261
Equipment and Software / Re: Beerstone
« on: February 07, 2016, 03:07:43 PM »
It could affect kettle performance if you let it build up to a ridiculous amount. 

262
What Martin said.

I am in homebrew clubs that are non-profit corporations.  Neither of them have applied with the IRS for recognition of 501(c)(7) status. Both are self-certified as 501(c)(7).

263
Equipment and Software / Re: Natural Gas
« on: February 04, 2016, 04:06:20 PM »
If the burner puts out the same BTUs then should be just as fast. The propane burner will have to be replaced with a natural gas burner or the orifices drilled out to the appropriate size. The flowrate of natural gas at the same BTUs is quite a bit higher than propane so you may need a wider hose. 

264
All Grain Brewing / Re: Flaked Corn
« on: February 03, 2016, 01:34:05 PM »
Also regular grain mills will pass the flakes through without milling them. 

265
Equipment and Software / Re: stick heater for mashing
« on: February 03, 2016, 01:31:37 PM »
The comments indicate that it gets rusty.  I'm not sure if that is systematic or one off thing.  If it gets rusty, I wouldn't use it for heating the mash.

266
Ingredients / Re: Real World vs. Maximum Extract Potential
« on: February 03, 2016, 08:35:13 AM »
I looked at the extract potentials at http://www.tastybrew.com/forum/thread/113723 and they seem normal. 

There is a separate brewhouse efficiency of 77% in the recipe.   There are three parts to brewhouse efficiency: (mash) conversion efficiency which can approach 100% for homebrewers, lauter efficiency which is generally hard to get over 90% for homebrewers because the grain bed retains a lot of wort, and kettle (?) efficiency which is dependent on how much wort you leave in the kettle for hot break and hops.

To quote Palmer "The [brewer's] extract efficiency is dependent on the mash conditions and the lautering system."   Extract efficiency is equal to the first two parts of brew house efficiency.


267
General Homebrew Discussion / Re: hop stand exbeeriment
« on: February 01, 2016, 10:00:36 AM »
This experiment is interesting, but is fairly limited because it is hard to investigate the hop stand space with two data points.  For example, I tend to do much longer hop stands.  Also, the sample size for  the test was small.  Specifically, there were only 12 testers so 50% of the testers identifying the odd beer out did not reach statistical significance, but if the 50% of 20 testers did so the results would be statistically significant (IIRC). 

268
Extract/Partial Mash Brewing / Re: Time limit on LME?
« on: January 29, 2016, 08:39:37 AM »
Make an Old Ale with it and lots of caramel malt, the age it for a year.  At some point the aging will wipe out the extract twang.  Took a bronze in the old national AHA club competition with very old LME, so it'll work.

269
Equipment and Software / Exchilerator or counterflow chillers generally
« on: January 28, 2016, 10:31:05 AM »
I'm thinking of buying an exchilerator (http://www.brickriverbrew.com/#!our-chillers/c1t30) although I might decide to make one.  What are people's experiences or thoughts about the exchilerator or counterflow chillers more generally?  Cleaning, sanitation, performance, clearer beers, etc?  I will be using it with a pump and I typically make 10-gal batches.  I currently use an undersized immersion cooler.  Thanks,

270
Wood/Casks / Re: Barrel Size and Acetic Acid
« on: January 27, 2016, 07:55:14 PM »
A thought and an observation: I think the higher rate of evaporation in small barrels with the increase in oxygen drawn into the barrel could could cause an increased rate of acetic acid production.  I have not noticed acetic acid while aging in a 26- or 52-gallon barrel.

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