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Messages - kramerog

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General Homebrew Discussion / Re: Chemistry of beer flavors
« on: March 12, 2014, 10:12:09 AM »
using the simplified research of Wiki
DNB is also known as Transition boiling, unstable film boiling, and partial film boiling. For water boiling as shown on the graph, transition boiling occurs when the temperature difference between the surface and the boiling water is approximately 30 °C (54 °F) to 120 °C (220 °F) above the TS. This corresponds to the high peak and the low peak on the boiling curve. The low point between transition boiling and film boiling is the Leidenfrost point.
DNB is the rolling boil we use, so temps from 212+54 = 266F to 212+220 = 432F

The process is temperature-dependent. Specific sugars each have their own point at which the reactions begin to proceed readily.
Caramelization temperatures[1] Sugar    Temperature
Fructose    110°C, 230°F
Galactose    160°C, 320°F
Glucose    160°C, 320°F
Sucrose    160°C, 320°F
Maltose    180°C, 356°F

The caramelization reactions are also sensitive to the chemical environment. By controlling the level of acidity (pH), the reaction rate (or the temperature at which the reaction occurs readily) can be altered. The rate of caramelization is generally lowest at near-neutral acidity (pH around 7), and accelerated under both acidic (especially pH below 3) and basic (especially pH above 9) conditions.[2]
The conclusion I draw is that carmelization is possible in a boil kettle with a 266F to 432F temp on the kettle surface where the Temps are the highest.

without question Maillard reactions also occur.

The steam is that hot but what about the sugars?  My intuition is that the sugars remain dissolved in the wort because I don't see caramel on the inside bottom of the pot.  I do often see coagulated protein, which is not soluble, on the bottom of the pot.

Commercial Beer Reviews / Re: Oh, duh
« on: March 12, 2014, 06:53:56 AM »
In my mind, a Northern Brown is not that different from a 70/- if the 70/- is not made by doing a concentrated  boil.  I'll have to familiarize myself with the differences before the BJCP tasting exam.

Equipment and Software / Re: Wort chiller faucet adapter
« on: March 11, 2014, 08:26:07 PM »
Faucets from before the 70s probably don't have screens.

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Ingredients / Re: Coconut ideas
« on: March 11, 2014, 10:51:47 AM »
I used the meat of the coconut, which I purchased in flake form and some sugar-preserved coconut meat.  I used about a pound (mostly flake) I think for 10-gallons.  The coconut is very noticeable but plays second fiddle to the dark malts.  It is better to buy the pure form if only because you have a better handle on how much coconut you are using.  I roasted the coconut first.  I added it to the fermenter without any boiling IIRC.

Is it still or carbonated?  I'm guessing still.  If it is still, I would keg it with some metabisulfite to reduce oxidation and then taste it to see if it still lifeless.

Ingredients / Re: Coconut ideas
« on: March 10, 2014, 09:53:59 AM »
My wife has requested that I brew a beer with coconut, but she does not like browns or porters. She prefers blondes and wheat beers. Any ideas on how to use coconut and how much?

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I've got a cocpnut Porter on tap right now.  I'd go the chick beer wheat route with the beer.  Possibly, pair the coconut with modest amounts of a tropical hop for a tropical combo.

Hop Growing / Re: Hop selection
« on: March 08, 2014, 05:43:09 PM »
I was thinking Ultra, which is a cross of Saaz and Hallertauer, I think.  Continental-style hops.

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I have an Ultra plant. It yields OK at the 42+ parallel in SE MI. Aroma is more like Hallertua + a little spice. It does mature late for me, that might be plant location.

Good to know.

Beer Recipes / Re: Ordinary bitter carbonation
« on: March 08, 2014, 01:26:39 PM »
0.4 psig is not enough pressure to get beer out of a keg when it is half empty.  (1 psig = 2.3 ft H2O, 0.4 psig = 0.92 ft).  You'll want more pressure or to use a CO2/N2 blend or turning the keg onto its side.

General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 07, 2014, 07:03:11 PM »
Oops I meant that Brett is optionally added at bottling. 

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Hop Growing / Re: Hop selection
« on: March 07, 2014, 07:00:31 PM »
I was thinking Ultra, which is a cross of Saaz and Hallertauer, I think.  Continental-style hops.

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General Homebrew Discussion / Re: Berline r Wiesse Beer?
« on: March 07, 2014, 06:16:20 PM »
It sounds like this is your first Berliner Weiss.  I recommend souring the wort with lactobacillus and then fermenting with German Ale Yeast.  Berliner Weiss is added at bottling. Which I have not done.  Search the forum for threads on BW for info on sour worting.

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Hop Growing / Re: Hop selection
« on: March 06, 2014, 08:57:15 PM »
Chicago is closer to the 45th latitude than Kent, but maybe continental hops would work better.  A friend has had great success with Northern Brewers in Chicago.

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Before going to the trouble, I'd do a fast ferment test to determine that you actually have some fermentables left in the Old Ale. If there aren't, you can just blend the finished beers to taste.

Is the fast ferment test basically adding a crap load of yeast to see if the gravity changes?

Hop Growing / Re: Hop selection
« on: March 06, 2014, 11:55:51 AM » has a comprehensive listing of hops that are available to be grown.  I have not had success with Goldings in Chicago; I think it is too hot for them.  British Columbia and Kent, where Goldings are grown presumably quite a bit cooler.  I've not had success with Columbus, tastes like an electrical fire; I don't have a theory why the Columbus doesn't taste good although it grows just fine.

Good points.  Glad to know that I won't loose the aged flavor which I enjoy.  I just need to reduce the cloying sweetness and balance it better with bitterness.  Also I want to lower the overall alcohol level.

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