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Messages - kramerog

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661
Hop Growing / Re: Hop trellis options and a few other questions
« on: March 05, 2013, 08:28:58 PM »
According to "Hops," for commercial growers low-trellis systems reduce recurring costs like labor but are less productive unless you are growing a dwarf variety.  With a low trellis you can make multiple harvests and you don't cut down the hop plant until the first frost allowing nutrients to go back into the roots.  It is faster to cut down a straight string and to harvest all the hops. 

662
Zymurgy / Re: mit schuss - thanks!
« on: March 02, 2013, 09:23:34 AM »
The recipes in zymurgy are approximately 1:1 syrups.  Based on the internet, which is always true (he's a French model), the refrigerated shelf life of these are on the order of weeks.  A 2:1 syrup has a refrigerated shelf life on the order of months.  The shelf life can be longer if the pH is low enough or some alcohol is added to raise the ABV to 3%.

663
You got yourself a souring barrel.  Brett can produce lots of ethyl acetate and ethyl lactate, which both smell solventy like acetone. 

664
All Grain Brewing / Re: Water Chemistry
« on: March 01, 2013, 02:52:18 PM »
I don't have time to flip vinyl over during the brew day so  I don't listen to much music.  But if I did, I would listen to some Feelies.

665
All Grain Brewing / Re: Bru'n water spreadsheet
« on: March 01, 2013, 10:58:27 AM »
Go to the water chemistry thread for more info re sulfates and chlorides: http://www.homebrewersassociation.org/forum/index.php?topic=14929.msg189670#msg189670

666
Zymurgy / Re: mit schuss - thanks!
« on: March 01, 2013, 07:55:10 AM »

I may use some kind of preservative though.

Really not needed. They are all essentially simple syrup with flavoring and a little extra acidity. Sugar in high concentrations is a great preservative due to osmotic pressure.  Think of the stress of adding yeast to high gravity beer and then remember that the specific gravity of simple syrup is ~1.350.

The article says it will last 3 weeks.  I'm sure that it could last longer.  Maybe I'll also use a little alcohol as a preservative or maybe ensure the pH is below 3.  Soda with 10% sugar and a pH of less than 3 will basically last forever if properly prepared or at least not become dangerous to consume. 

667
Zymurgy / Re: mit schuss - thanks!
« on: February 28, 2013, 03:00:39 PM »
Looking forward to growing woodruff and turning it into syrup.  I may use some kind of preservative though. 

668
General Homebrew Discussion / Re: Lactic Acid Impact on flavour
« on: February 26, 2013, 09:48:12 AM »
Somewhere in my studies I came across this info and wrote it on my cheatsheet:

"1 ml lactic acid per gal max: 400 ppm flavor threshold (6.5 Ml in 5 galllons of BEER is the flavor threshold) so preboiled wort must be less"

FWIW

Is that the taste threshold in water or beer and what kind of beer?  I've used 5 ml / 5 gal in mashes in the past without noticing a taste impact.  FWIW, I generally do not need to use any acids to adjust my mash pH.  I have also not discerned any taste change when adding 5 ml to 5 gal of finished wit in an attempt to get a little sourness, but did notice a change when adding 10 ml.

669
General Homebrew Discussion / Re: Lactic Acid Impact on flavour
« on: February 26, 2013, 07:31:53 AM »
If you are using lactic acid to get the mash pH in range, I doubt you will ever notice it.  If the ultimate beer is within normal pH range, I doubt you will notice any lactic acid additions.

670
General Homebrew Discussion / Re: Hop Slurry Method
« on: February 22, 2013, 12:52:27 PM »
This was discussed in another thread on this board.  There was more oil (good) and more tannins (bad) extracted by recirculation.  The same results could probably be achieved with more dry hops.  It isn't clear that this research is particularly practical for homebrewers.  I doubt that agitating a carboy a few times a day would mimic a continuous flow of beer through a bed of hops. 

671
Kegging and Bottling / Re: Cold Crashing before bottling
« on: February 22, 2013, 12:29:37 PM »
Wyeast 1056 and Safale US-05 are liquid and dry versions of the same yeast. You should be OK to crash cool and bottle without adding more yeast.

672
Kegging and Bottling / Re: Cold Crashing before bottling
« on: February 22, 2013, 12:06:23 PM »
You didn't say what yeast you are using.  Perhaps it is US-05?  You probably would have enough yeast to ferment.  When in doubt though you can hydrate and pitch 1/2 a package of Safale per 5 gallons of beer to ferment in the bottle. 

673
The Pub / Re: Ready
« on: February 20, 2013, 10:54:27 AM »
I assume the bottled water is for brewing more beer.

674
Kegging and Bottling / Re: Beer Line Cleaning
« on: February 19, 2013, 09:41:15 AM »
I use PBW for cleaning the lines and the kegs.  I use StarSan for sanitizing.  I move the PBW through the lines using a bicycle pump connected to the barbed connector of a standard quick-connect.

675
Equipment and Software / Re: propane vs natural gas
« on: February 14, 2013, 08:12:32 PM »
If the previous owner was a homebrewer, there was probably a boilover which is clogging the jets.  Try cleaning the pinhole with a pin.  Whatever you do, do not unscrew the nozzles expecting to screw them back in.  I just leave the gas leaks alone, but the gas leaks I have are pretty small.  A good boilover will seal the threads probably.

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