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Messages - kramerog

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Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 09:15:32 PM »
I'm still waiting to hear back from the utility, but I *think* we're maxed out at 3/4", since it's a 3/4" main. If that's the case we'll just have to go electric for the other appliances.

I'm pretty sure my original thinking was off, anyway. The water column given is gauge pressure, so the actual pressure drop from a 7" WC would be about 0.25/(10.5+0.5), or ~2%. Which is why the code tables neglect pressures below 2 psig.

I suspect that you could get the flow you want because the pressure is quite a bit higher upsteam of the meter.  You would just need a wider pipe than what is going into the meter.  Anyway the utility should know.

Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 03:09:43 PM »
Engineering toolbox says that you with a 6" pressure drop you can get 406 cfh.  You have 7" available (14"-7").  You need to figure out how many and what kinds of fittings you are going to use and then factor that into the pressure drop calculations as you only have 1" water column to overcome their pressure drops. 

In comparison with a 1" pipe, you can get 446 cfh with only 1" of pressure drop. 1" pipe would be a much better choice.

Going Pro / Re: Possibly stupid question about natural gas
« on: September 26, 2014, 01:49:51 PM »
It sounds like you need a larger pipe, maybe 1.25", to provide the flowrate.  I don't have a flow table handy to give you accurate sizing information.

You might need a pressure regulator at the discharge end of your pipe for code/safety purposes.  Having said that most if not all consumer appliances have their own regulators so that pressure fluctuations don't affect the size of flames.  Many burners don't really care about pressure, all they care about is flow rate.    Is it possible that the specs are nominal?  Are you concerned about being up to code?

Ingredients / Re: maris otter
« on: September 25, 2014, 04:42:08 PM »
Beta-amylase in a mash is destroyed by heat before alpha-amylase.  It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta.  This oddity is the source of error in my earlier statement.  Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).

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Other Fermentables / CO2 levels in white wine
« on: September 24, 2014, 12:00:33 PM »

Based on the linked article, the desired amount of CO2 in white wine varies based on variety, but can be pretty high.  Using blended gas seems like a better way to get to or to maintain the desired CO2 level than using nitrogen.  Then and again I don't make wine.

I think that applying what wine bars do with bottles of wine to what you do with homemade kegged wine makes as much sense as home brewers following what commercial brewers do.  I'm assuming you are talking about kegging.

Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 11:09:18 AM »
Blends are also used with wine.  Private Preserve, a gas for purging the headspace of wine bottles, contains a "custom blend of pure nitrogen (N2), carbon dioxide (CO2) and argon (AR)." One of the drawbacks of vacuum preserving wine is that CO2 is removed stripping out aromas.

Other Fermentables / Re: Kegging wine / mead
« on: September 24, 2014, 09:34:17 AM »
Can't you use low pressure to dispense the wine using a gas blend?  Still wine typically has high, but subatmospheric levels of CO2. 

Ingredients / Re: maris otter
« on: September 23, 2014, 05:45:44 PM »
So I misstated the info, but what I said is somewhat correct.  From Lewis and Young's Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.   

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Ingredients / Re: Pumpkin starch
« on: September 23, 2014, 02:12:56 PM »
You will likely get a pectin haze.  The haze may fall out.  You could add a pectinase to the fermenter to break down the pectin.  Generally, pectinases work better at the start of fermentation.  Pectinase is readily available at winemaking supply places.

Ingredients / Re: maris otter
« on: September 23, 2014, 07:23:46 AM »
Looks like what I said is controverisal.  I'll see if I can find a cite for what I said.

The Pub / Re: Reinheitsgebot is Dead!
« on: September 18, 2014, 01:20:21 PM »
And I thought that this might be weather related.

Short answer: Yes.  However there was an article in Zymurgy this year about letting the fermentation temperature rise and then aging out the fusels to get a more complex character.  I haven't tried that yet, but am considering it for my next big beer.

Ingredients / Re: maris otter
« on: September 18, 2014, 10:27:28 AM »
Let me add one more note regarding mash temps.  Typically MO has a DP of ~50 while  regular 2-row has a DP of ~140.  These differences are not real important, perhaps completely unimportant, if you are mashing at 158 F or above.  If on the other hand you are mashing at 149 F to get a dry finish or because you have a lot of adjuncts needing conversion, MO by itself won't get what you want since it doesn't have beta-amylase in the first case and may not have enough DP for the second case to convert all the starch into sugar.

Ingredients / Re: Barley Varieties
« on: September 18, 2014, 10:15:36 AM »
I know that blends of grains are common so that there is less year-to-year variability in the base malts.

Ingredients / Re: Homegrown Cascade Analysis
« on: September 18, 2014, 10:12:10 AM »
Got my analysis back from Alpha Analytics the other day.  Alpha at 8.7% and Beta at 6.3%.  Pretty psyched.

I can't make out the HSI or Hop Storage Index rating.  I know Cascades are at the low end of the storage spectrum but what does .23 mean? 


Means 23% assuming there are not units provided.  In other words, only 23% of the alpha remains.

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