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Messages - kramerog

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Beer Recipes / Re: Timothy Taylor Landlord
« on: March 26, 2014, 10:02:41 PM »
Is the OP's recipe considered to be a good Timothy Taylor Landlord clone?

Yeah, knew this was coming. Very unfortunate. Totally the FDA searching for a problem that doesn't exist. That said ... I have seen my dog get deathly ill from eating several day old spent grain. But I hardly see where this could affect the human food chain.

Obviously you've never eaten dog.  Neither have I.

General Homebrew Discussion / Re: Homebrew Competition Rules
« on: March 26, 2014, 07:48:47 AM »
Lets see, learn to brew well, buy equipment,  ingredients, invest a month, pay entry fee, pay shipping, become a judge, attend competition, weasel way into your beers flight, get lucky enough to judge your own beer and pick it out of the group, somehow convince others that it should go to BOS, get on BOS judging panel, convince others your beer is best, accept medal. Or... just go buy a medal.

You forgot some steps: somehow convince others that it should go to mini-BOS, get on mini-BOS judging panel, convince others your beer is best in mini-BOS!

Yeast and Fermentation / Re: Wine Yeast to finish a High Gravity Beer?
« on: March 25, 2014, 07:14:04 AM »
Wine yeasts are low attenuators of wort.  I saw a chart showing the attenuation of various beer yeast and champagne yeast on wort and champagne yeast was the lowest by far. So adding a wine yeast ain't going to work.

There was an article in the latest edition of zymurgy which recommended fermenting quite warm (70s+) with barleywines and then aging the barleywine a long time (6+ months?) to get the desired complexity.  So you might be well served by finishing the beer at a warm temp to get your FG down.

Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 03:11:31 PM »
Here is the link:

At ~1:45 into the show, she says that light lagers need to be mashed at 138 F for about 2 hours.  She is also talking about the capabilities of a picobrew brewing system in terms of holding really long mash temperatures and doing multiple steps; she works for picobrew.   I don't know enough about light lagers to know why she is mashing at 138 F.

Beer Recipes / Re: How low can you mash?
« on: March 24, 2014, 12:15:23 PM »
Limit dextrinase is active at that temperature (breaks down the 1-6 bond that the amylases don't touch) so the temp might produce a super low FG.  Presumably beta-amylase is also active, but slower than normal.  However, the low end of gelatinization temperature range for malt is ~140 deg. F so I'd assume that you can't go much below ~140 deg. F without loosing a lot of efficiency.

Was she talking about single infusion?

Anyway I was thinking of doing a low temp mash for a saison as a a possible way to speed up fermentation with DuPont yeast so I'm interested in the forum's comments.

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?

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.

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.

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.

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?

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).

General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 10:12:09 AM »
using the simplified research of Wiki
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

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.

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.

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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