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Messages - kramerog

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301
Beer Recipes / Re: My attempt at one of these NE IPA's
« on: September 04, 2016, 02:10:01 PM »
According to Scott Janish's blog (http://scottjanish.com/blog/), there should be an addition of hops 3 days into the fermentation and an addition after fermentation.  Whether an addition 7 days into fermentation instead would work is not question I can answer.

302
Beer Recipes / Re: Did I miss the style?
« on: September 02, 2016, 06:59:50 PM »
Since you asked, the Maris Otter sticks out to me as something non-traditional, e.g., would probably not be used in the Baltic republics or Sweden.  Probably not a big deal when it is tasted.

303
Equipment and Software / Re: Brewing Thermometer
« on: September 01, 2016, 07:21:14 PM »
Sorry for late response, you could probably use DOT for everything.

Sent from my XT1095 using Tapatalk


304
Higher temperature sparge water dissolves more tannins and presumably more silicates.  Tannins cause chill haze.  Anyway I may be over obsessing on one experiment.

305
What was the temp of the sparge?

Doesn't matter.  Hotter sparge water does not extract more sugar.

My question relates to the reduced clarity of the batch sparge beer not to efficiency.  I've been cold sparging for no-boil beers for some time ....

Sorry I misunderstood.  What's your thinking there?
I was wondering if the sparge water temp could relate to the lack of clarity of the sparged batch although pH of sparge was controlled. Anyway,  I didn't see the sparge temp reported.

Sent from my XT1095 using Tapatalk


306
I find the only 2 point gravity difference between batch and no sparge to be interesting. I expected a bigger difference in efficiency.

I too am intrigued by this.  Should be at least a 10% efficiency swing in my experience if not way more.  Otherwise I have to wonder if they did it right!  Brings the whole thing into question.

That said, I am not at all surprised that tasters could reliably detect some difference, given the benefit of the doubt that the no sparge truly was not sparged etc.

Just to back you up on this, I did the calcs in my batch sparge simulator, which is based on Kai's work, using my typical settings. I estimated a gravity of 1.055 for the batch sparge and 1.050 for the no sparge.  So I got a 10% increase in gravity points for batch sparging.

307


The sparge volume (8.75 gal) being much larger than the mash volume (3.75) is non-optimal efficiency wise.

Doesn't matter a whole lot.

It would have mattered if the numbers I listed were correct.  For the actual volumes, it didn't matter; the actual sparge volume was probably 5 gal and the mash volume 3.75 gal.

308
What was the temp of the sparge?

Doesn't matter.  Hotter sparge water does not extract more sugar.

My question relates to the reduced clarity of the batch sparge beer not to efficiency.  I've been cold sparging for no-boil beers for some time ....

309
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 03:11:54 PM »
In BYO in 2007, Kristen England used black patent malt and black malt interchangeably. 
http://byo.com/malt/item/155-back-in-black-the-truth-about-black-patent-malt.  I believe that dehusked black malts did not exist or had not become popular in 2007.

The patent in black patent malt refers to the patent on the roaster used to make black patent malt.

310
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 02:56:32 PM »
Ron's use of black malt refers to black patent malt as the black malt in 1817 was black patent malt, IIRC:

"This beer's grist is a classic London combination of pale, brown and black malts. A combination used from the invention of black malt in 1817 until, well, they stopped brewing Porter and Stout in London."

311
Beer Recipes / Re: Shut up about Barclay Perkins 1923 Courage Stout
« on: August 30, 2016, 02:50:22 PM »
I thought that black malt and black patent malt were the same.  In any case, before black patent malt there was no black malt.

312
What was the temp of the sparge?

313
I find the only 2 point gravity difference between batch and no sparge to be interesting. I expected a bigger difference in efficiency.

I too am intrigued by this.  Should be at least a 10% efficiency swing in my experience if not way more.  Otherwise I have to wonder if they did it right!  Brings the whole thing into question.

That said, I am not at all surprised that tasters could reliably detect some difference, given the benefit of the doubt that the no sparge truly was not sparged etc.

The sparge volume (8.75 gal) being much larger than the mash volume (3.75) is non-optimal efficiency wise.

314
All Grain Brewing / Re: steel cut oats in oatmeal stout
« on: August 29, 2016, 03:06:22 AM »
Minute or quick oats are also flaked, a little thinner than old fashioned.  Check the ingredient list to be sure tho'.

315
It is known that shear, e.g. from stirring, can damage yeast.  The success of the shaken not stirred method suggests that stirring is no big deal in practice.

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