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Messages - kramerog

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286
Kegging and Bottling / Re: Jockey Box Build / Coldplate Help
« on: March 03, 2014, 02:31:17 PM »
A recent zymurgy had an article about jockey boxes.  Tubing is better than cold plates if you want to serve a lot of beer.    Post-mix costs more than pre-mix because post mix involves cooling water separately from soda syrup and mixing the two in the spigot or in the cup. 


287
General Homebrew Discussion / Re: Saisons on Acid
« on: February 28, 2014, 01:53:03 PM »
The pH may actually be below 4 because the strip bottomed out.  Take a sample of the beer (~10 ml) and measure the pH.  Now add a drop of StarSan to the sample, stir and take pH.  If the pH reading didn't change the strip is bottomed out and the pH could be below 4.

OR you could measure the pH with a pH strip for wine.

I've used calcium carbonate before.  A little bit goes a long way.  Unless you've get a scale that is good to a fractions of a gram it'll be hard to test adding calcium carbonate to a small sample of beer and then scale up for the whole batch. 

You can add a little calcium carbonate (purchase at wine store with pH strips for wine) and add maybe a 1/10th of a tsp of calcium carbonate, shake your fermenter a bunch, and see how much the pH changes.  You will probably get a lot of CO2 coming off both from the fermentation and from the neutralization of the calcium carbonate.  It is very easy to overshoot the additions as the pH can suddenly change as you approach a "tipping point."

You could probably also get some good advice from your local wine supply as adjusting the pH of wine is fairly standard.

288
All Things Food / Re: Spent grain energy bars
« on: February 28, 2014, 10:07:06 AM »
Would you eat this instead of trail mix on a hike or instead of a clif bar on a century ride?

289
I had a three-piece air lock backflow into the fermenter once. Only a few ounces but I could definitely taste it and the beer ended up a bit hazy compared to previous bright versions. Now I only use S type air locks when I'm crashing.

I get that sometimes!

Sent from my SGH-T839 using Tapatalk 2


290
Yeast and Fermentation / Re: Wyeast 9097 Old Ale Strain
« on: February 27, 2014, 02:29:08 PM »
You probably would not need to pitch additional bottling yeast if you are not in a hurry.  The Brett will  eventually consume the carbonating sugar.  Sometimes I pitch champagne yeast at bottling when I'm in a hurry.

291
Ingredients / Re: D2 candi syrup and head retention
« on: February 27, 2014, 08:15:36 AM »
I noticed that the last dubbel I made had low head retention.  I think I used blackstrap molasses in it instead of candi syrup.  I remember chalking it up to the higher alcohol level and thinking next time I'm going to use some wheat.

292
Diluted starsan is less acidic than coca-cola IIRC.  I would at least try a taste and spit.

293
Ingredients / Re: How will adding liquor effect the OG
« on: February 26, 2014, 11:48:35 AM »
Yes, but it will be pretty small if you are making a 5-gal batch b/c 1 part bourbon to 40 parts beer.  You could measure the gravity of your bourbon which would likely be below that of your beer I'm guessing b/c the gravity of alcohol is much less than water.

294
The Pub / Re: Andoid phone question
« on: February 26, 2014, 11:42:49 AM »
It's called tether or tethering.  I think it is built into Android.  I've done it but can't remember how.  It was described in my phone owner's manual.

295
Pimp My System / Re: Peltier Cooled Conical
« on: February 26, 2014, 10:48:40 AM »
I had no idea that Peltier coolers could do this.  What are the 4 Peltier coolers rated for power-wise?

296
Kegging and Bottling / Re: My wife's beer bottles.
« on: February 26, 2014, 09:13:33 AM »
Do the bottles come with a crown or a cork?  I still won't know what to do with the bottles, but others will.

297
Ingredients / Re: Dark malt to prevent oxidation
« on: February 25, 2014, 01:58:02 PM »

Some also say to put a crushed campden tablet in the mash, as the sulfites are strong antioxidants.

Kinda defeats the purpose of aerating the wort. 

298
All Grain Brewing / Re: astringency
« on: February 25, 2014, 09:11:57 AM »
It's easier for me to make one change at a time so I can definitively identify the issue. If i change sparge temp and have the same issue then i know it's a ph issue. If I do both at once then I don't feel that i have a solid grasp on what's wrong. Just my way of doing things. I suspect it's both but need to take the slow boat to make sure.

Temperature and pH are synergistic or are both conditions to excess extraction of tannins.  For example, decoctions don't extract too much tannins because the pH is OK. 

299
Equipment and Software / Re: All Grain setup
« on: February 23, 2014, 01:55:01 PM »

This kind of response is why I almost never bring the subject up.  I can taste the difference between a batch-sparged beer and a continuous sparged beer that was made using my gear, and that's all that matters to me.

Depending on the percentage of base malt used in a recipe, my average mixed-grist extraction rate for imported malt is currently in the 33 to 35 points per pound per gallon range.   My mill is set at forty thousandths of an inch (achieving an extraction rate in this range with grain milled at forty thousandths of inch is very difficult with batch sparging).

I agree that amateur brewing is a hobby.  Like all multifaceted hobbies, continuous sparging is one of many skills that can be learned and/or mastered.   I also plate and slant all of the yeast cultures that I use.  Using a commercial yeast culture is significantly easier than taking a culture of unknown purity and turning it into something that ferments cleanly 100% of the time.

There is a joy that comes from mastering continuous sparging.  I was lucky to achieve a mixed-grist extraction rate of 22 points per pound per gallon when I first started to brew all-grain beer in 1993.  I quickly learned that lauter tun design played a huge roll in continuous sparging (i.e., a rectangular cooler combined with a slotted manifold is not the most efficient lauter tun design when continuous sparging).  My mixed-grist extraction rate quickly jumped to 28 to 29 points per pound per gallon when I switched to using a cylindrical cooler with a Phil's Phalse Bottom.  My extraction rate remained at that level for several years before it dawned on me that lautering 5-gallon batches of normal gravity beer in a 10-gallon cooler resulted in a less than optimal mash bed depth.  I switched to using a 5-gallon beverage cooler for normal gravity beers, and my extraction rate jumped to 31 points per pound per gallon.  The remaining improvements have come from step-wise refinement of my process. 

In the end, one is free to choose whatever way one wants to sparge.  I personally like the results that I get from continuous sparging.  My brewing schedule is based around having free time while the sparge is running.  I use that time to make log entries, setup my boiling stove (I mash indoors), and perform other brewing-related housekeeping activities.  I usually mash for 90 minutes and boil for 90 minutes; therefore, the time that I spend sparging is a minor fraction of my brew day.

A few questions about how you fly sparge:

- What water:grist ratio do you mash at?
- Do you add dilution water to the kettle?  How much?
- How long does your sparge last?

300
Ingredients / Re: Caravienne in an AIPA
« on: February 21, 2014, 01:04:05 PM »
A lighter version of caramunich?  They are both brand names of caramel malts.

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