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Messages - kramerog

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All Grain Brewing / Re: Distilled Water, salt additions and PH
« on: October 14, 2015, 12:56:33 PM »
With epsom salts, you risk adding an off flavor to your beer - I believe it is metallic.  You can look at brewing water software to see if you exceed any recommended limits.  There is sufficient magnesium in malt for all your magnesium needs.

Generally, I would use gypsum over epsom salts because of the above and because my scale is not accurate at measuring weights of around 3 grams.

Edit: interestingly I see now that some say that malt does not always have enough magnesium

General Homebrew Discussion / Re: Infection IN the serving keg??
« on: October 14, 2015, 12:14:12 PM »
Here are my observations:

It sounds like you have a Brett or Lacto infection and what you are seeing is pellicle. 

Making a 2% alcohol saison is going to challenge anybody's sanitation practices. 

The infection could have come from your racking cane and transfer hoses.  The only piece of equipment that I have dedicated to sours is a racking cane and a transfer hose. The infection could have happened even earlier but not become apparent until fermentation had ceased.

I completely break down my kegs between batches; I disassemble, clean and sanitize the disconnects, poppets and tubing.

It seems like you did not purge the head space of the keg after transferring the saison otherwise I'm not sure why a pellicle formed.

Refrigeration has probably already arrested the infection.

Equipment and Software / Re: Cheap and Efficient Ferm Chamber
« on: October 12, 2015, 01:49:35 PM »
The  Son of a Fermentation Chiller is a proven design.  A story about the design is located here, but the link to the detailed plan is broken. 

It seems to me that a booster fan would push too much air.  The Son of a Fermentation Chiller uses a computer fan as can be seen in the photo.

All Grain Brewing / Re: Does Brita reduce Bicarbonates?
« on: October 09, 2015, 01:19:27 PM »
Brita uses ion exchange resins in some of its products to remove metals.  See    Adsorbing a metal ion could mean that a hydrogen ion is released.

Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 02:59:22 PM »
You could do what you did before for #2 and use some different hops.  Maybe you could try some tropical type hops to go with the pineapple.

Beer Recipes / Re: 100% Brett IPA Help
« on: October 08, 2015, 07:08:32 AM »
I'm not clear on what you did different between the two batches.  Also I believe the White Labs admitted that Brett Trois is a brewers yeast while Brett Trois vrai is actually Brett.  From your description, it wouldn't surprise me if you used yeast in IPA#1 and Brett in IPA#2.

Kegging and Bottling / Re: Quick disconnect faucet adapter for cornies
« on: October 06, 2015, 11:41:58 AM »
I can't find a link to them right now, but you can also get mixing sticks for epoxy resin that will fit into the liquid dip-tube.  They create enough resistance that you can serve at your regular temperature.

You ought to be able to find a thread about them on here somewhere.

This is what you are talking about  I am beginning to using epoxy mixers in tubing exterior to the keg.  The problem with putting an epoxy mixer in your dip tube is that the keg won't work properly in your keezer until you remove the mixer or modify the keezer.

All Grain Brewing / Re: 5.1pH?
« on: October 06, 2015, 11:02:22 AM »
5.15 rounds to 5.2.  Bru'n Water rounds the same way.  If you find that Bru'n Water systematically overestimates the pH then you may want to take that into account, but for now I wouldn't change anything.

All Grain Brewing / Re: toasted oatmeal stout
« on: October 06, 2015, 10:57:49 AM »
Looking for some feedback on an oatmeal stout I have planned next week. Three things:

(1) I'm interested in lightly toasting the oats before mashing with it. Anybody done this and if so, what was your procedure? Maybe first off, is it worth the effort?

(2) The last time I brewed oatmeal stout I did not have access to a pH meter and just went with what Bru'nWater said. Now I have a well calibrated pH meter and I'd like to hear opinions on the appropriate pH for an oatmeal stout. I think the first one I made I had set for 5.4 based on salts added. I've heard others claim you get a better stout with a slightly higher mash pH (5.6?).

(3) Salt levels and or favorite Bru'nWater default setting for this style?

What he said.  I'm told that toasting the oats gives the beer an oatmeal cookie flavor.  Since I had a deprived childhood (due to lack of oatmeal cookies), I don't recognize oatmeal cookies in dark beers but those who were not deprived like me recognize it.  Make sure you have ventilation going while toasting the oatmeal.

Kegging and Bottling / Re: Quick disconnect faucet adapter for cornies
« on: October 06, 2015, 08:44:08 AM »
I've heard that 2 psi is the right amount.  The ideal service pressure can vary based on your carbonation level and the temperature of the beer, which is likely to be warmer than the normal temp of your keezer.

Beer Recipes / Re: Irish Dry Stout - Final recipe?
« on: October 05, 2015, 02:17:14 PM »
This is actually a style that is well suited to using low alkalinity water and reserving the roast. Figure what to add to the main mash to produce a 5.3 to 5.4 mash pH and then add the roast at the end to drive the kettle wort pH lower. The style relies on the crispness of low pH to help accentuate the roast and contrast it to the raw barley flavor. Don't target a high pH for this style.

Agreed that a high mash pH does not make a Guinness clone.  I just don't care for Guinness.

Kegging and Bottling / Re: Flow Control Faucet without line
« on: October 05, 2015, 11:43:46 AM »
Your specific tap appears to have flow control but your German is probably much, much better than mine.

Kegging and Bottling / Re: Flow Control Faucet without line
« on: October 05, 2015, 10:43:36 AM »
Folks generally shoot for a carbonation that corresponds to 10-15 psig (0.66 - 2 x 10^5 kPa gauge) of C02.  To use a tap without flow control like the one you linked to, you would have dispense pressure of 2-3 psig. If you left the beer at 2-3 psig, the beer would eventually go flat.   

Beer Recipes / Re: Irish Dry Stout - Final recipe?
« on: October 05, 2015, 10:35:43 AM »
I hear the attenuation of the Irish Ale yeast is low for dry stouts, which would be exacerbated by the use of Maris Otter as your only base malt.  I would mash at a low temp and possibly sub out some MO for 2 row.

If mash pH is OK then roasted barley can be in mash.  You may want to shoot for a higher mash pH than normal, say 5.6.

Kegging and Bottling / Re: Flow Control Faucet without line
« on: October 05, 2015, 07:50:55 AM »
I can't comment on whether the tap would work if you dispense at carbonation pressure. Similar taps without flow control work just fine at low pressure.

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