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Messages - kramerog

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451
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). 

452
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.

453
Equipment and Software / Exchilerator or counterflow chillers generally
« on: January 28, 2016, 10:31:05 AM »
I'm thinking of buying an exchilerator (http://www.brickriverbrew.com/#!our-chillers/c1t30) although I might decide to make one.  What are people's experiences or thoughts about the exchilerator or counterflow chillers more generally?  Cleaning, sanitation, performance, clearer beers, etc?  I will be using it with a pump and I typically make 10-gal batches.  I currently use an undersized immersion cooler.  Thanks,

454
Wood/Casks / Re: Barrel Size and Acetic Acid
« on: January 27, 2016, 07:55:14 PM »
A thought and an observation: I think the higher rate of evaporation in small barrels with the increase in oxygen drawn into the barrel could could cause an increased rate of acetic acid production.  I have not noticed acetic acid while aging in a 26- or 52-gallon barrel.

455
The BJCP 25015 Guidelines says those beers are not highly attenuated because they are fermented colder than German pils and often without a diacetyl rest.

456
General Homebrew Discussion / Re: flavor of bicarbonate with acid
« on: January 21, 2016, 01:42:59 PM »
I generally agree with hopfenundmalz.  I believe the taste of lactate is similar to sulfate so theoretically if you are making hoppy beers the lactate ions could be beneficial.

457
Equipment and Software / Re: Mixed Source Water Input to Bru'n Water
« on: January 21, 2016, 01:35:37 PM »
While weighted averages may not be accurate of the mixed water due to reactions before mashing, I don't think it matters for Bru'n water because it will figure out the end result in the mash.

458
Ingredients / Re: Briess Brewers Malt vs. Pale Malt
« on: January 18, 2016, 10:08:53 AM »
LMGTFY. Here is Briess' description http://www.brewingwithbriess.com/Products/Base.htm

459
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 15, 2016, 07:20:00 AM »
Could be insufficient aeration over 2 pitches that is the problem.

Sent from my XT1095 using Tapatalk


460
Zymurgy / Re: New year, new Zymurgy editor!
« on: January 12, 2016, 10:40:08 AM »
Thanks Jill for your 10 years.  I look forward to the best of continuity and fresh ideas.

461
All Grain Brewing / Re: Help required, possible contmaination?
« on: January 12, 2016, 08:37:52 AM »
Can you post a photo?  To post a picture you need to have the photo hosted somewhere else.

462
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 11, 2016, 02:11:48 PM »
Thanks all. Sounds like I either didn't get full conversion which I had not considered or had a fermentation problem.

The sample tasted good so I am ok with it. I added 4 oz of sugar, roused the yeast, and raised the temp a bit in attempt get squeeze out a couple more points...
You can have full starch conversion, but still have a dextrinous wort.  You can do a fast ferment test to determine if you have a yeast or mash issue.

Sent from my XT1095 using Tapatalk


463
Yeast and Fermentation / Re: wort makeup and attenuation
« on: January 11, 2016, 08:06:35 AM »
Malt X has a lot less enzymes than pilsener and Vienna so the wort is more dextrinous.  From what I can glean from the internet, it has barely enough enyzmes to convert so about 1/3 of that of pilsenser and Vienna. 

464
Equipment and Software / Re: Getting hot water in my garage
« on: January 08, 2016, 08:27:36 AM »
If you're water heater is set for 120F, which is IIRC the recommended temp, you won't get scalded.

Some water heaters are set to run at very hot temps, say 180 F, and then there is a blend valve to reduce the temp (generally below scalding temps) before the water is released into the hot water piping.  You wouldn't want to hook up to the water heater in this case, you would want to connect downstream of the blend valve.   

465
Pimp My System / Re: Cellar Brewery
« on: January 07, 2016, 11:43:02 AM »
Exhaust for the zymatic or even a small electric system is really small.  A kitchen range hood could handle that as long as the run of flexible duct is not overly long.  A bathroom exhaust fan would also work.  Enclosing your tun with a shower curtain would improve capture by the exhaust fan

If all you want is some carbon-filtered water to fill your tun, then all you probably need is an ice maker kit and your filters.  A filter kit might come with a saddle valve.

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