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Messages - kramerog

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31
Will an enamel-coated ruler withstand near-boliling temps if I measure volume post-boil?

I use a coated, yellow ruler bought at one of the big box stores.  I don't know what the coating is, but it doesn't come off. 


I read about brewers using S/S yardsticks to measure depth and compute volume.  Will an enamel-coated ruler withstand near-boliling temps if I measure volume post-boil?

I find measuring from the bottom to be better than measuring from the top for accuracy but I haven't changed any of the calibrations I have done where I measured from the top. 

32
Equipment and Software / Re: Heat displacement
« on: January 15, 2015, 12:39:06 PM »
Aluminum foil can be a very effective heat shield.  I think roofing tin would work better.  I use it roofing tin as a flame shield but the tin has to stay out of contact from the flames. 

33
General Homebrew Discussion / Re: tanginess from roasted malts?
« on: January 15, 2015, 11:05:26 AM »
Generally, roasted malts are more acidic than other malts.  Are you doing anything to adjust your mash pH?

I just edited that above:
"I did treat my water with a small amount of gypsum and calcium chloride but don't have the specifics. If I recall correctly, my mash pH was 5.2"

I thought that maybe I added some baking soda as well due to mash acidification.

Like the others said, I think you will be happier with a mash pH of 5.5.  Calcium chloride lowers the pH so you should probably eliminate that.  Also gypsum increases the sourness in the finish so you can eliminate that.  You could replace the gypsum and calcium chloride with pickling lime if you need to add calcium and raise the pH but as I mentioned in another thread it is easy to overdose on the pickling lime unless your scale can read in 0.1 g increments.

In other words, it is a water thing.

34
General Homebrew Discussion / Re: tanginess from roasted malts?
« on: January 15, 2015, 10:53:14 AM »
Generally, roasted malts are more acidic than other malts.  Are you doing anything to adjust your mash pH?

35
General Homebrew Discussion / Re: pickling lime usage
« on: January 14, 2015, 03:05:44 PM »
Unless you have a good scale, e.g., lab grade, the amount of pickling lime to add is probably beyond the ability of your scale or your eyeball to measure correctly.  A little bit of pickling lime goes a long way so it would be preferable to add too little because you would still most likely be in the mash range then add too much which would likely push the pH too high.

36
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 14, 2015, 08:30:05 AM »
Time of year could be an important factor in your travel plans.  It may be just me, but going to Southern Cal in the height of summer sounds like torture unless I go to the mountains or to the sea, but very pleasant in the spring and fall.

37
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 13, 2015, 07:45:23 PM »
Here is a quick analysis of an intellectual property attorney (me):

Per the article citing the Complaint there are 4 elements that in combination make up the Lagunitas IPA mark:

The unique “IPA” lettering used in the Lagunitas “IPA” Family of Trademarks has a distinctive serif font, distinctive kerning (or letter spacing), between the “P” and the “A”, slightly aged or weathered look, with uneven areas on each of the letters, and the elimination of any periods between the letters. These elements together are unique to the iconic design of the Lagunitas IPA.

Without looking at the Complaint itself, it appears then that each of these elements are needed or perhaps just most of them for there to be trademark infringement.

What elements are in common?
-distinctive serif font but quite different because Lagunitas has spaces between the lines
-distinctive similar kerning (or letter spacing) between the P and A
-slightly aged or weathered look, with uneven areas on each of the letters, this is the most distinctive part of the label but it is entirely missing
- elimination of any periods between the letters, but this is the least important element.

I frankly don't see a "substantial similarity," which is the test for trademark infringement, because the least important element, the missing periods, is there, two of the other elements are only partly there, and the most important one, the "weathered look" is completely missing.  In addition, Lagunitas labels are very simple while Sierra Nevada labels are very complicated.

Who should I send my bill to?

38
General Homebrew Discussion / Re: PBW and teflon
« on: January 13, 2015, 07:27:23 PM »
Per aussiehomebrewer, PBW is bad for teflon pans, not teflon tape.

http://aussiehomebrewer.com/topic/32902-pbw-and-teflon-tape/

39
This experiment was more fully discussed at the 2014 NHC apparently so there should be slides and audio on the AHA website.

40
Yeast and Fermentation / Re: Yeast in Bottling
« on: January 09, 2015, 08:32:05 AM »
What brewinhard said.

41
Equipment and Software / Re: MT cleaning
« on: January 09, 2015, 08:23:07 AM »
Sounds like my issue is an anomaly. I normally use 180-185F at hottest for sparge water.

I just remembered that I did purchase it from someone on Craigslist years ago. Who knows how they were using it for their brewing purposes but I don't remember it having any warping issues on the inside when I bought it.

If you used one of the orange round coolers it is not an anomaly.  Mine started bulging and cracking after a few batches.  My rectangular cooler is going strong.

42
Equipment and Software / Re: Ventilation for Indoor Brewing
« on: January 09, 2015, 08:18:08 AM »
You didn't say how big your system would be. What you propose may work.  You will also need to open a window or door in the basement so you don't suck heated air out of the house and to provide sufficient flow.  The part of brewing that causes the most steam for me is the cooling because I let most of the hot water run on the floor into the floor drain and I have turned the exhaust off because my natural gas burners off.  I should probably buy a hose to connect my immersion cooler to a drain.

43
Yeast and Fermentation / Re: Dry yeast for pre-soured Berliner Weisse
« on: January 08, 2015, 01:08:32 PM »
I don't have personal experience of fermenting a nice and sour Berliner Weiss with US-05 but a lot of people do use US-05 although it is unclear how sour their BWs are.  US-05 throws off a peach ester that I don't notice in highly hopped beers, but notice in low hopped beers.  If you want to be traditional, US-05 would not be a good choice although a BW might taste great with peach ester.

44
Yeast and Fermentation / Re: Fermenting Belgian ales with wine yeast?
« on: January 07, 2015, 08:00:26 PM »
Any updates on your project Enso?  I am planning to make a sour with wine yeast and Brett.

45
Yeast and Fermentation / Re: Blending with ale yeast and wine yeast
« on: January 07, 2015, 07:58:26 PM »
Any updates on your project Captain?

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