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Messages - kramerog

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301
Pimp My System / Re: Cellar Brewery
« on: January 07, 2016, 11:43:02 AM »
Exhaust for the zymatic or even a small electric system is really small.  A kitchen range hood could handle that as long as the run of flexible duct is not overly long.  A bathroom exhaust fan would also work.  Enclosing your tun with a shower curtain would improve capture by the exhaust fan

If all you want is some carbon-filtered water to fill your tun, then all you probably need is an ice maker kit and your filters.  A filter kit might come with a saddle valve.

302
Pimp My System / Re: Cellar Brewery
« on: January 07, 2016, 09:38:02 AM »
A few thoughts to get the ball rolling:

- Don't you have a floor drain?  Couldn't you run the sink into the drain?
- If you do an electric system, you only need an exhaust system to move the moisture.  Is there a nearby window you could put a box fan to move the moisture out and another window or door to bring in fresh air.

303
General Homebrew Discussion / Re: Translation please!
« on: December 15, 2015, 12:57:38 PM »
Carbonation effects body. Don't ask me how.

304

Did you calculate the concentrations of the various ions?

Yes:

OK. So basically additions were moderate.

Sent from my XT1095 using Tapatalk


305
Did you calculate the concentrations of the various ions?

306
General Homebrew Discussion / Re: too much salt?
« on: December 11, 2015, 12:41:55 PM »
The water softener isn't working properly or maybe there is some kind of mixing valve in the system blending softened water with  non-softened. 


307
General Homebrew Discussion / Re: Adjusting Water for 750 mg/l Hardness?
« on: December 11, 2015, 08:20:06 AM »
750 mg/l of hardness is not the true goal for Heady Topper.  Speculation on homebrew talk indicates that the hardness may be that high for the mash water but the water is very low in minerals for the sparge to arrive at a more sensible overall mineral profile.  I would recommend starting with RO water because your water is too high in chloride to achieve the desired effect.

308
Kegging and Bottling / Re: temperature and carbonation
« on: December 10, 2015, 02:14:17 PM »
Yes.  Also the beer may have been infected causing CO2 to be produced in the can.

309
Kegging and Bottling / Re: temperature and carbonation
« on: December 10, 2015, 02:01:07 PM »
CO2 is more soluble in water when it is colder.

The volumes of dissolved CO2 does not change significantly if canned or bottled beer warms up, but the pressure does increase with warmth sometimes resulting in exploding cans or bottles.

310
General Homebrew Discussion / Re: Adjusting Water for 750 mg/l Hardness?
« on: December 10, 2015, 09:53:22 AM »
Portland cement could be useful here if you are not trying to make beer.  I'm not sure why you would want to raise hardness to 750 mg/l for beer purposes.

311
Beer Recipes / Re: Quadruple & the BJCP Guidelines
« on: December 07, 2015, 01:54:36 PM »

Brew it the way you want it; submit it; take a point hit for the color.


+1

312
General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 01:27:35 PM »
Since the pH of blended water is pretty much useless info for brewing
Pardon my obvious stupidity but why is that a priori true?

Water, regardless of mineralization (within reason), has essentially no pH buffering capacity. The variables that drive mash pH are the water's residual alkalinity and the inherent acidity of the grist. Two water supplies with vastly different pH, used to mash the same grist, could come out to exactly the same mash pH.
+1.  Mash pH is important, not the pH of the source water.

313
General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 11:14:30 AM »
You could probably get a reasonable pH estimate using the Henderson-Hasselbach equation with carbonates as the relevant ions assuming the use of flat normal drinking water.  I would just use weighted averages of the various carbonates.  This approach is better than averaging pH. Since the pH of blended water is pretty much useless info for brewing, this approach should be good enough.

Sent from my XT1095 using Tapatalk


314
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 08:53:41 AM »
It doesn't seem likely that you'll find a lacto strain that produces CO2 and lactic acid but not alcohol.  Here's why:

C6H12O6 -> 2 C3H6O3  -> 2C2H6O  + 2 CO2
glucose        lactic acid        ethanol      carbon dioxide

My background is chemical engineering, not microbiology, but production of CO2 from sugar by fermentation requires production of ethanol.  Perhaps there are other pathways to produce CO2.

If you find something, please let us know.

315
General Homebrew Discussion / Re: blending two waters
« on: December 04, 2015, 08:40:25 AM »
There is probably no simple answer other than who cares.  If your "friend" is blending waters for brewing the pH is generally unimportant.

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