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Messages - kramerog

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31
General Homebrew Discussion / Re: Lager fermentation
« on: March 18, 2014, 07:46:13 AM »
I don't believe it.  If true, that would be revolutionary information.  Millions of people have been taught that lager yeast is a different species from ale yeast.  Related, but different species. 

Hardly revolutionary in biology to reclassify organisms - either deciding that two species are the same or splitting strains into distinct species. It happens all the time. Just look at dogs if you want to see the diversity that can come from a single species. Or humans - some can't digest certain things (like lactose) and some can.

So lactose-intolerant folks are the ale yeast of humans?

32
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 07:39:25 AM »
Hot break, some is OK, a lot is bad seems to be the consensus on hot break.

I've never done open fermentation for more than a few days (it sounds like you are doing open fermentation as you don't mention a fermentation lock).  For a lager, open fermentation is inappropriate as it will lead to more esters.

33
General Homebrew Discussion / Re: Eis by mistake?
« on: March 17, 2014, 07:25:08 AM »
I suspect that it will be normal once it melts.  It may be even clearer than before.  The carbonation may be low initially as the ice doesn't contain much CO2. I wouldn't do anything other than the beer melt.

34
Equipment and Software / Re: CO2 To Go
« on: March 14, 2014, 12:03:14 PM »
If my keg is about half-full, I can put the the pressure up to 15 psi (which is an good pressure at 45F) and start with 10ft long picnic tap and then switch to a direct tap (or to a 1ft long picnic tap) and go without repressuring.

I'm also thinking of using the carbonator to fill a soda bottle to 45 psi and use that as a source of CO2.  I need to a food way to deliver CO2 to a soda bottle full of star san and inverted in a bucket of star san so that the soda bottle will be purged of air.

35
Kegging and Bottling / Re: Fizz drops
« on: March 14, 2014, 10:32:18 AM »
Any other updates?

I'm wondering if it would be less work for me to bottle four to six bottles of beer with carb tabs or their ilk when I'm packaging and to keg the rest, rather than kegging all the beer and then bottling a few bottles off the keg.  Your thoughts?

36
All Things Food / Re: Growing food - The Garden Thread
« on: March 13, 2014, 06:50:34 AM »
I'm waiting for the finished structure but looks interesting. Wondering if I can adapt one of my raised beds for winter and still have my tomatoes and peppers.

I think you could do a hoop house out of PVC pipe for a raised bed.  I've built one but have yet to use it.  Probably will plant stuff in it in early April (1 month before typical last frost).

37
General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 10:12:09 AM »
using the simplified research of Wiki
Quote
http://en.wikipedia.org/wiki/Nucleate_boiling
DNB is also known as Transition boiling, unstable film boiling, and partial film boiling. For water boiling as shown on the graph, transition boiling occurs when the temperature difference between the surface and the boiling water is approximately 30 °C (54 °F) to 120 °C (220 °F) above the TS. This corresponds to the high peak and the low peak on the boiling curve. The low point between transition boiling and film boiling is the Leidenfrost point.
DNB is the rolling boil we use, so temps from 212+54 = 266F to 212+220 = 432F

Quote
http://en.wikipedia.org/wiki/Caramelization
The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily.
Caramelization temperatures[1] Sugar    Temperature
Fructose    110°C, 230°F
Galactose    160°C, 320°F
Glucose    160°C, 320°F
Sucrose    160°C, 320°F
Maltose    180°C, 356°F


The caramelization reactions are also sensitive to the chemical environment. By controlling the level of acidity (pH), the reaction rate (or the temperature at which the reaction occurs readily) can be altered. The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.[2]
The conclusion I draw is that carmelization is possible in a boil kettle with a 266F to 432F temp on the kettle surface where the Temps are the highest.

without question Maillard reactions also occur.

The steam is that hot but what about the sugars?  My intuition is that the sugars remain dissolved in the wort because I don't see caramel on the inside bottom of the pot.  I do often see coagulated protein, which is not soluble, on the bottom of the pot.

38
Commercial Beer Reviews / Re: Oh, duh
« on: March 12, 2014, 06:53:56 AM »
In my mind, a Northern Brown is not that different from a 70/- if the 70/- is not made by doing a concentrated  boil.  I'll have to familiarize myself with the differences before the BJCP tasting exam.

39
Equipment and Software / Re: Wort chiller faucet adapter
« on: March 11, 2014, 08:26:07 PM »
Faucets from before the 70s probably don't have screens.

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40
Ingredients / Re: Coconut ideas
« on: March 11, 2014, 10:51:47 AM »
I used the meat of the coconut, which I purchased in flake form and some sugar-preserved coconut meat.  I used about a pound (mostly flake) I think for 10-gallons.  The coconut is very noticeable but plays second fiddle to the dark malts.  It is better to buy the pure form if only because you have a better handle on how much coconut you are using.  I roasted the coconut first.  I added it to the fermenter without any boiling IIRC.

41
Is it still or carbonated?  I'm guessing still.  If it is still, I would keg it with some metabisulfite to reduce oxidation and then taste it to see if it still lifeless.

42
Ingredients / Re: Coconut ideas
« on: March 10, 2014, 09:53:59 AM »
My wife has requested that I brew a beer with coconut, but she does not like browns or porters. She prefers blondes and wheat beers. Any ideas on how to use coconut and how much?

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I've got a cocpnut Porter on tap right now.  I'd go the chick beer wheat route with the beer.  Possibly, pair the coconut with modest amounts of a tropical hop for a tropical combo.

43
Hop Growing / Re: Hop selection
« on: March 08, 2014, 05:43:09 PM »
I was thinking Ultra, which is a cross of Saaz and Hallertauer, I think.  Continental-style hops.

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I have an Ultra plant. It yields OK at the 42+ parallel in SE MI. Aroma is more like Hallertua + a little spice. It does mature late for me, that might be plant location.

Good to know.

44
Beer Recipes / Re: Ordinary bitter carbonation
« on: March 08, 2014, 01:26:39 PM »
0.4 psig is not enough pressure to get beer out of a keg when it is half empty.  (1 psig = 2.3 ft H2O, 0.4 psig = 0.92 ft).  You'll want more pressure or to use a CO2/N2 blend or turning the keg onto its side.

45
General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 07, 2014, 07:03:11 PM »
Oops I meant that Brett is optionally added at bottling. 

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