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Messages - kramerog

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61
Kegging and Bottling / Re: Transfer/bottling temperature vs oxygen
« on: April 03, 2018, 05:00:34 PM »
Here's a pro to bottling cold beer.  The cold beer holds more CO2, which is released as the beer is transferred to a warm bucket and warm bottles providing more of a blanket effect than warm beer.  I don't know if the pros or cons win ultimately.

62
Thanks for indicating that BE-134 is a diastacus variant.  I normally ferment in plastic so knowing that I need glass or steel beforehand is important.
I’ve used 3711 and belle in my plastic fermenters and never had a cross contamination.

Same
The implication being that 3711 and Belle Saison are diastacus too?

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63
Thanks for indicating that BE-134 is a diastacus variant.  I normally ferment in plastic so knowing that I need glass or steel beforehand is important.

64
General Homebrew Discussion / Re: Acetaldehyde flaws in my brews... :(
« on: March 29, 2018, 02:26:19 PM »
Since acetaldehyde can be caused by oxidation, I'm wondering if your in between beers were also bottled.  I'm not an acetaldehyde expert, but a little more info could be helpful to someone who is.

65
Equipment and Software / Re: 8 watt under tank heater
« on: March 27, 2018, 02:34:17 PM »
If it doesn't work as well as you like, try placing it under the fermenter.
I would worry this might overheat the yeast at the bottom, could lead to off flavors.
Good point. Try affixing it to the side of the fermenter if it doesn't work as well as you like.

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66
Equipment and Software / Re: 8 watt under tank heater
« on: March 27, 2018, 01:54:42 PM »
If it doesn't work as well as you like, try placing it under the fermenter.

67
General Homebrew Discussion / Re: Trub Shmub
« on: March 26, 2018, 06:08:43 PM »
There's also the Brulosophy article this morning that found a significant difference, the majority of tasters preferred the low trub beer.

To more correctly summarize the findings which Brulosophy did not correctly summarize, the majority of tasters who correctly identified the odd beer out preferred the low trub beer over the high trub (cold and hot break) beer.  The exbeeriment ostensibly looks at aging and trub, but the beers appear to be fairly young.

68
General Homebrew Discussion / Re: Trub Shmub
« on: March 26, 2018, 02:45:33 PM »
Jim, which podcast are you summarizing.  Was the Stone experiment about hot break, cold break or both? 

69
Yeast and Fermentation / Re: IPA Riddle
« on: March 23, 2018, 06:04:52 PM »
They were just talking about diacetyl spikes after dryhopping on the latest MBAA podcast. They were saying that it might be enzymes (glycosides and others) in the hops  that are active and either break down dextrins or split glycosides, then the yeast start to ferment and produce diacetyl.


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I just happened to run across that at http://masterbrewerspodcast.com/073-dry-hoppings-correlation-with-diacetyl

70
Yeast and Fermentation / Re: IPA Riddle
« on: March 21, 2018, 09:09:09 PM »
When is the last time you cleaned and santized your keg lines?  If your keg line is infected then diacetyl could show up pretty quickly. 

Another possibility could be that fermentation was not entirely complete, but diacetyl was not perceptible, however the precursor acetolactate was still present when you dry hopped.  Dry hopping typically exposes the beer to oxygen which can cause residual acetolactate to oxidize into diacetyl.  This could explain why you are only noticing diacetyl in your dry hopped beers.

These are just some theories.




71
General Homebrew Discussion / Re: Beer gun and warm beer
« on: March 19, 2018, 04:46:53 PM »
I wouldn't expect much if any foam, not that I've used a beer gun.  A little foam to fill that fills the headspace could be beneficial.  I don't think chilling would be beneficial, but probably wouldn't hurt.

72
Looks good.

73
All Grain Brewing / Re: Grain to strike/sparge water ratio
« on: March 14, 2018, 04:34:41 PM »
I run between 1.33-3 qts/lb.  I don't like going less than 1.33 because there isn't excess water making stirring the mash difficult and dry spots in the mash more likely.  My formula for estimating strike water is 1/2 water that I'm supposed to collect in boil + 1 pint/lb and for sparge water is 1/2 water to be collected in boil kettle subject to the 1.33-3 qts/lb limitation.

74
My suspicion is oxidation.  Oxidation hits hop character first and hardest.  Need to know more about your process to be sure.

Having said that carbonation and temperature also play a big role in the perception of hop character and can be adjusted now to improve your beer.

75
General Homebrew Discussion / Re: Knee high panty hose
« on: March 08, 2018, 07:56:38 PM »
Well it won't melt.  If you are concerned that boiling might knee highs cause off flavors for unknown reasons, try boiling them in water.

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