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Messages - kramerog

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There is some debate whether adding sugar adjuncts at the end of the fermentation is worth the extra effort.  Here I think it would have been because you would have had less fuel in the fire and because honey aromas are best preserved by adding the honey at the end of fermentation.

I would keep the temp in the upper 70s to allow the yeast to clean up immature off-flavors.

All Grain Brewing / Re: where did I go wrong
« on: May 24, 2016, 07:03:50 AM »
So what can you do with the mash gravity reading you took?  Compare it to the 1st table at

All Grain Brewing / Re: Berliner Wiesse
« on: May 23, 2016, 10:16:21 AM »
I somewhat doubt that you are seeing a secondary fermentation with 5335.  IIRC, 5335 only consumes glucose so it can only eat the glucose in the wort initially and glucose produced by the yeast. 

Equipment and Software / Re: Chugger pump cleaning update/advice
« on: May 20, 2016, 11:35:54 AM »
I will probably not take apart my chugger often (just bought one), but I do plan to run boiling wort through it for a few minutes before doing transfers.  Heat can sanitize dirt. 

Yeast and Fermentation / Re: HELP with adding Orange zest
« on: May 19, 2016, 09:03:33 AM »
The beer could be infected by the zest, but the likelihood of this is low.  I've added orange zest to fermentation without any special precautions and without problems before.  I agree with the previous posters that it is most likely fermentation of honey and subsequent offgassing that you are seeing.

Equipment and Software / Re: Calibrate those thermometers!
« on: May 17, 2016, 12:04:31 PM »
Denny, any idea what caused your brewing thermometer to get out of whack?  What kind of thermometer?

It's a bimetal dial thermo that I've had since I started brewing 18+ years ago.  Came with my original equipment.  Since it's made to be adjusted, sometimes the adjustment slips.  But I also dropped it a while back and hadn't checked it since then  Normally I check it every few brews, but things have been so crazy the last few times I brewed I hadn't gotten to it.  Another lesson...if yer gonna brew, then BREW!  Don't try to write a book and answer email at the same time!


Equipment and Software / Re: Calibrate those thermometers!
« on: May 17, 2016, 11:52:00 AM »
Denny, any idea what caused your brewing thermometer to get out of whack?  What kind of thermometer?

General Homebrew Discussion / Re: Help me salvage a brew
« on: May 17, 2016, 11:31:44 AM »
The sweetness of the juice could balance the bitterness, but a less bitter juice might be better.  The easiest way to test would be to mix a little juice in a glass of beer.

You could also try dry hopping to cover unpleasant bitterness with pleasant bitterness. 

It is not an either or situation.  Beers that can be improved with aging, e.g., barleywine can be bottled, others are kegged.  Being able to do stuff to beer in the keg is a big advantage. For example, an older IPA can be revived by dry hopping in the keg.

Club Leadership & Organization / Filing you club's taxes
« on: May 16, 2016, 01:32:46 PM »
I just wanted to let you know that if you are filing your clubs form 990N today, the deadline for calendar year 2015, you might encounter difficulties.  In particular, if you have never filed form 990N before and have not applied for tax exempt status, the IRS won't allow you to file form 990N.  You have to call the IRS first according to the IRS website.  Don't bother calling today, because the phones are busy today.

Here is the relevant FAQ from the IRS website (
When my organization attempted to file Form 990-N, we received an error message indicating that the EIN was incorrect.  What should we do?

If you are certain that your EIN was entered correctly, the IRS may not have your organization listed as a tax-exempt organization.  This may be because your application for tax exemption is pending or you did not apply for tax exemption.  If this is the case, an officer of the organization should contact Customer Account Services at 1-877-829-5500 (a toll-free number) and ask that the organization be set up to allow filing of Form 990-N, the e-Postcard.

Your organization will need to allow six weeks for the IRS to update its records before you can file your Form 990-N. Your organization should not be concerned if this delay causes your filing to occur after your Form 990-N is due because there are no late filing or delinquency penalties associated with Form 990-N. Note, however that an organization's tax-exempt status is automatically revoked if it does not satisfy its annual filing requirement for three consecutive years.

What might explain the statistically significant results?  Here are my spitballing thoughts:
-oxidation?  I'm skeptical that permeability of the container is important in a short fermentation when both batches were open fermented.
-adsorption characteristics?  I am fairly certain that the materials have different adsorption and desorption characteristics relative to beer flavor compounds. I can't say whether such differences are significant, but it could explain reliable, but subtle differences.  The effect may differ based upon the beer style as different beer styles have different flavors.
-different pitching levels?  This theory would be consistent with what appears to be en earlier krausen in the glass.
-reactor geometry.  Plastic carboys tend to be wider and shorter than glass carboys of the same volume.  We do know that geometry does make a difference on an industrial scale, but don't know about the homebrewer scale.

Kegging and Bottling / Re: First bottling day
« on: May 16, 2016, 10:04:47 AM »
You can get more from your ferementer if you tip the fermenter toward to siphon inlet as you get to the bottom.  Of course, this means you will carry over more junk into your last couple bottles.

Ingredients / Re: Brewtan B
« on: May 12, 2016, 06:57:01 AM »
The stuff is really powerful. The dose in the boil is 2-5 g/hl or .38-.95 g/5 gal.

You need to give Brett and other bugs time, perhaps a few months.  1.020 is pretty high after the yeast is more or less done, but I suppose that the yeast in Roesalare was selected to be relatively non-attenuative to give the bugs more to munch on.

In batch sparging, the runoff from the mash should be about the same as the sparge to maximize efficiency. Based on 9.5 gallons in and 6.5 gallons out, your mash should be 6.25 gallons and your sparge 3.25 gallons.
After loads of batches, I think this is an unrealistic wives tail type rule. I have had better luck mashing at my preferred thickness, thinning a touch before run off, and sparging with whatever amount is needed.
Not a wives tale but chemical engineering.

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