Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kramerog

Pages: 1 ... 27 28 [29] 30 31 ... 114
421
Kegging and Bottling / Re: How come Starsan turns cloudy?
« on: February 21, 2016, 05:10:27 PM »
Generally, milkiness is calcium phosphate.  The formation of calcium phosphate generates some acidity so milkiness is not a particularly indicative that the StarSan solution.  Nor is the lack of milkiness conclusive that the StarSan is not spent because soft water will not cause precipitation but can lower pH.

422
Extract/Partial Mash Brewing / Re: Time limit on LME?
« on: February 18, 2016, 04:15:36 PM »
Cellar temps.  Sorry for the delayed response.

423
General Homebrew Discussion / Re: Whiskey Barrel ageing a beer
« on: February 18, 2016, 03:08:52 PM »
I'm not going to get in to barrel aging in great detail, but you must fill the barrel almost all they way to the top.  The fuller, the better.  You should also make extra Imperial stout and bottle it for the purpose of topping off the barrel every month. 

424
General Homebrew Discussion / Re: Low Evaporation
« on: February 16, 2016, 08:43:41 AM »
DMS is a risk with a low evaporation rate, but it seems that finding DMS in beer is pretty rare. 

What was the original boil volume?

425
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:14:55 PM »
Is there really a big diff between RO and DI?
It is useful in labs, electronic fabs, & some chemical plants.

Sent from my XT1095 using Tapatalk


426
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 10:08:10 PM »

There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.
Just about every whole foods and hippie co-op I have ever been to sells both RO and DI. Somebody is buying it.
I've only seen DI in chem labs.

Sent from my XT1095 using Tapatalk


427
All Grain Brewing / Re: DI Water
« on: February 10, 2016, 08:14:13 PM »
There is no market for DI for drinking water purposes so there is no reason to get an approval for the resin.  I wouldn't worry about the lack of approval.

428
Equipment and Software / Re: Beerstone
« on: February 07, 2016, 03:07:43 PM »
It could affect kettle performance if you let it build up to a ridiculous amount. 

429
What Martin said.

I am in homebrew clubs that are non-profit corporations.  Neither of them have applied with the IRS for recognition of 501(c)(7) status. Both are self-certified as 501(c)(7).

430
Equipment and Software / Re: Natural Gas
« on: February 04, 2016, 04:06:20 PM »
If the burner puts out the same BTUs then should be just as fast. The propane burner will have to be replaced with a natural gas burner or the orifices drilled out to the appropriate size. The flowrate of natural gas at the same BTUs is quite a bit higher than propane so you may need a wider hose. 

431
All Grain Brewing / Re: Flaked Corn
« on: February 03, 2016, 01:34:05 PM »
Also regular grain mills will pass the flakes through without milling them. 

432
Equipment and Software / Re: stick heater for mashing
« on: February 03, 2016, 01:31:37 PM »
The comments indicate that it gets rusty.  I'm not sure if that is systematic or one off thing.  If it gets rusty, I wouldn't use it for heating the mash.

433
Ingredients / Re: Real World vs. Maximum Extract Potential
« on: February 03, 2016, 08:35:13 AM »
I looked at the extract potentials at http://www.tastybrew.com/forum/thread/113723 and they seem normal. 

There is a separate brewhouse efficiency of 77% in the recipe.   There are three parts to brewhouse efficiency: (mash) conversion efficiency which can approach 100% for homebrewers, lauter efficiency which is generally hard to get over 90% for homebrewers because the grain bed retains a lot of wort, and kettle (?) efficiency which is dependent on how much wort you leave in the kettle for hot break and hops.

To quote Palmer "The [brewer's] extract efficiency is dependent on the mash conditions and the lautering system."   Extract efficiency is equal to the first two parts of brew house efficiency.


434
General Homebrew Discussion / Re: hop stand exbeeriment
« on: February 01, 2016, 10:00:36 AM »
This experiment is interesting, but is fairly limited because it is hard to investigate the hop stand space with two data points.  For example, I tend to do much longer hop stands.  Also, the sample size for  the test was small.  Specifically, there were only 12 testers so 50% of the testers identifying the odd beer out did not reach statistical significance, but if the 50% of 20 testers did so the results would be statistically significant (IIRC). 

435
Extract/Partial Mash Brewing / Re: Time limit on LME?
« on: January 29, 2016, 08:39:37 AM »
Make an Old Ale with it and lots of caramel malt, the age it for a year.  At some point the aging will wipe out the extract twang.  Took a bronze in the old national AHA club competition with very old LME, so it'll work.

Pages: 1 ... 27 28 [29] 30 31 ... 114