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Messages - kramerog

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376
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.

Doesn't really matter all that much.  As long as they're within a gal. or so, no big deal.
Here they were outside the 1 gallon. Agreed that +/-10% does not matter from ideal 50:50 ratio.

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377
All Grain Brewing / Re: Is 5.0 Ph too low?
« on: May 09, 2016, 08:40:27 AM »
Just getting to Beta rest temp now. Too late to bother adding? If not how much should I add?

Beta-amylase likes a lower pH, according to Wikipedia, so conducting this part of mash at pH of 5.0 is fine.  The lower pH may reduce your hot break during the boil.

378
All Grain Brewing / Re: Is 5.0 Ph too low?
« on: May 09, 2016, 07:01:04 AM »
Baking soda is something that you probably have on hand to raise pH. 

379
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.

380
I think Sean's site has an explanation of wort correction factor. IIRC, refractometers are calibrated for sugar solutions from fruits, which have a different sugars than wort, hence wort correction factor.

381
It sounds like you have some kind of infection in the brewery.  If every bottle has this problem then the problem isn't with your bottles, but with something that has touched all your beer like fermenter, hoses, bottling bucket, spigots, racking cane, bottling wand, etc.  Scratches in your equipment generally cannot be properly cleaned and sanitized so you may have to retire some of your fermenting or bottling equipment.  You also cannot sanitize equipment that hasn't been properly cleaned except with heat.   You can make bleach solutions for sanitization that do not require rinsing to eliminate rinse water as a source of contamination.   

382
General Homebrew Discussion / Re: Do you strain your hops?
« on: May 03, 2016, 06:52:23 AM »
I use 1-gal paint filter bags.  I get 3 for $2-3 from Menards.

383
Kegging and Bottling / Re: Is star-san on stainless bad?
« on: May 03, 2016, 06:50:22 AM »
I often keep kegs filled with StarSan solution for weeks and maybe months without problems.  Concentrated acids are another story.

384
Equipment and Software / Re: Gas Fitting for Syrup Can
« on: May 02, 2016, 10:38:53 AM »

385
Equipment and Software / Re: Configuring a wedding beer bar
« on: April 29, 2016, 01:23:40 PM »
One of the issues is that the pours will likely be foamy because the beer will warm up in the beer lines if the beer lines are not actively cooled.

386
I am aware this post my be "too politicy" for this forum, so feel free to police it if you want.

My issue with the post is that it is a qualified woman's expertise is ignored in pursuit of something  related to the gender. Being a woman can really suck, especially when you work really hard to become respected in a male dominated field just to be ignored or marginalized. Unless you've experienced it in real life, there's no real way to explain it besides that.

I'm better at examples, so I'll give you one from my own life. To set the stage, I work as a Project Controls analyst in Construction. I have become an integral and respected member of our team (manager's words, not mine). Lately, I have worked my way into proposals. On a recent proposal, I worked directly with the lead estimator. I found tens of millions of dollars in errors, oversights, and general crap on a $50MM proposal. The VP of Construction requested that I be in the room when the "top brass" came in to review the proposal. I was excited to be invited, hoping to show my expertise and perhaps help answer questions about this subject that I was very familiar with. When all the upper management (all men) came in, they looked at me and the only other woman (a secretary) and asked why we hadn't made coffee yet. Queue the heart sinking. I went and made coffee. I could come up with at least 50 other examples of stuff like that, but that's the freshest one.

Anyway. My initial response had nothing to do with Annie herself or how she responded. It was more about how we (meaning women) are sometimes treated when all we want to do is to be taken seriously. I know that it is unintentional in many cases, but that doesn't make the action any less sucky. :/ Did the execs mean to belittle my contribution? Probably not, but it still sucked.

Well, now you guys know a bit more about me than is probably needed, but I had to say it.

Amanda, you have my respect and all the regulars here.

387
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: April 28, 2016, 01:20:16 PM »
I like cooking pork loin sous vide since I like it pink.  I get a pork loin cut it into "chops" and add spices.  I then seal 3-4 pork chops in a vacuum bag - you got one of these for your hops don't you - and freeze.  I cook sous vide on an a hot plate controlled by a fermentation controller - you got one of these too?  I may or may not finish the "chop" on a hot skillet.

388
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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" IIRC "  ;D  Can't find the thing...  It might be coming back to me.  Was it 4ppm poured/8ppm shaken/8ppm air injected?  In the interest of full disclosure, I do shake and when someone says aerate I assume this is pump or tank.
4/8/8 ppm matches what I remember.

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389
There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…
I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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390
Do commercial breweries aerate their wort? If yes, how? I have never seen this during any brewery tour.

I believe they usually sparge oxygen inline as the cooled wort travels to the fermenter.

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