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Messages - kramerog

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Short answer: Yes.  However there was an article in Zymurgy this year about letting the fermentation temperature rise and then aging out the fusels to get a more complex character.  I haven't tried that yet, but am considering it for my next big beer.

Ingredients / Re: maris otter
« on: September 18, 2014, 10:27:28 AM »
Let me add one more note regarding mash temps.  Typically MO has a DP of ~50 while  regular 2-row has a DP of ~140.  These differences are not real important, perhaps completely unimportant, if you are mashing at 158 F or above.  If on the other hand you are mashing at 149 F to get a dry finish or because you have a lot of adjuncts needing conversion, MO by itself won't get what you want since it doesn't have beta-amylase in the first case and may not have enough DP for the second case to convert all the starch into sugar.

Ingredients / Re: Barley Varieties
« on: September 18, 2014, 10:15:36 AM »
I know that blends of grains are common so that there is less year-to-year variability in the base malts.

Ingredients / Re: Homegrown Cascade Analysis
« on: September 18, 2014, 10:12:10 AM »
Got my analysis back from Alpha Analytics the other day.  Alpha at 8.7% and Beta at 6.3%.  Pretty psyched.

I can't make out the HSI or Hop Storage Index rating.  I know Cascades are at the low end of the storage spectrum but what does .23 mean? 


Means 23% assuming there are not units provided.  In other words, only 23% of the alpha remains.

Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 01:28:55 PM »
Using frozen wet hops is a very bad idea in my experience.  It is the grassiest.  I'm not so sure that fresh wet hops can't be effectively used, but I have given up on doing that too.  I once made a fantastic beer that was hopped in the fermenter with a fresh wet hops, but there was no control beer.

The hop in the hand looks huge, but for reference what type of hop is that?

Other Fermentables / Re: Sauerkraut
« on: September 17, 2014, 07:21:53 AM »
How did the brewing bucket work to make sauerkraut?  Did it avoid issues with mold and such? 

Equipment and Software / Re: New gear just for sours?
« on: September 17, 2014, 07:01:56 AM »
But infections can come from old yeast, too. I had cracks in my better bottles that must have harbored old or wild yeast that ended up infecting multiple batches until I swapped fermenters.

Also, regarding old tubing and stuff don't I want to ensure that my sours get the bugs I want rather than the random bugs that may be harbored by old gear?

(Let me say now that I don't mean to sound argumentative. I hope I don't come off that way.)

Sent from the future using Tapatalk

Bugs in your old gear that gets into your sours has a long and noble tradition in sour brewing.  Think lambics and flanders red.  That all goes out the window if you don't like your particular indigenous bugs.

Yes people do have two sets.  However, with good sanitation practices, good starters, high hopping levels,  refrigeration for my kegged beers and high alcohol for my bottled beers, I was able to get away without having dedicated equipment for sours until I could get good deals on dedicated equipment or until it was time to retire equipment from "clean" brewing.

Equipment and Software / Re: Dip stick for measuring kettle volume
« on: September 16, 2014, 08:20:45 AM »

I bought a stainless steel ruler on Amazon, then I took measurements filling my kettle up one quart at a time.  In Excel you can plot the points on a graph and generate the equation that most closely approximates a straight line.  Then you can build the function into a spreadsheet where the input is the measured height of liquid and the output is the volume.

This is what I do except with a painted aluminum ruler.  I feel that measuring from the bottom is more accurate than measuring from the top having done both ways as the end of the rule helps make the ruler stand straight when positioned on the bottom.

Zymurgy / Re: Printing from eZymurgy
« on: September 15, 2014, 07:36:06 AM »
eZymurgy is not setup for printing.  I believe that this was a deliberate decision to protect copyright.  FYI, the NYT  put back issues on the web and was ultimately found to violate the rights of its contributors because NYT only had consent to publish on paper.

Ease of cleaning would be a concern.  The Anova looks like it would be more useful than the Sansaire as you can program temperature profiles if you wanted to do step mashing.  The Anova can be opened up so it would be better for cleaning.

Mod: there is a cheaper circulator in the Anova line.

In addition to sous vide cooking and mashing, this could be used for fermentation control in a water bath instead of an aquarium heater.  What I found with aquarium heaters is that their low end is too high, e.g., I can't use them to control fermentation temps below 67 F (when basement is cold).  I could probably also use my new Johnson controller with the aquarium heater or the crockpot, but this is a lot more elegant.  Let me know how it works out for you.

Yeast and Fermentation / Re: Fleischmann's Yeast
« on: September 08, 2014, 06:57:15 AM »
There used to be a moist yeast cake that was refrigerated sold by Fleischmann.  It was the yeast cake from Budweiser.  That stuff was supposed to be good but I've never actually seen it and heard it has been discontinued.  Bear in mind that good means good for the early 1990s.

Kegging and Bottling / Re: Carbonator Cap
« on: September 04, 2014, 06:14:43 PM »
Depends on how quickly you need it.  However, carbonation of a bottle should go much faster in a bottle than in a keg.  If you decide to use a higher pressure be aware that the plastic carbonator cap can be damaged by high pressure.  I damaged mine using a pressure of over 40 psi, possibly as high as 50 psi, in an effort to use a soda bottle as a portable source of CO2.

Let me add that I carbonate by shaking so I don't know how long it would take to carb up the bottle by leaving it connected to CO2.

Homebrew Clubs / Re: Leftover competition entries
« on: September 04, 2014, 06:09:38 PM »
You can use the beer for BJCP judge training and BJCP exams.

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