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Messages - kramerog

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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.

Ingredients / Re: Is Wet Hopping BS?
« on: September 17, 2014, 01:28:55 PM »
Using frozen wet hops is a very bad idea in my experience.  It is the grassiest.  I'm not so sure that fresh wet hops can't be effectively used, but I have given up on doing that too.  I once made a fantastic beer that was hopped in the fermenter with a fresh wet hops, but there was no control beer.

The hop in the hand looks huge, but for reference what type of hop is that?

Other Fermentables / Re: Sauerkraut
« on: September 17, 2014, 07:21:53 AM »
How did the brewing bucket work to make sauerkraut?  Did it avoid issues with mold and such? 

Equipment and Software / Re: New gear just for sours?
« on: September 17, 2014, 07:01:56 AM »
But infections can come from old yeast, too. I had cracks in my better bottles that must have harbored old or wild yeast that ended up infecting multiple batches until I swapped fermenters.

Also, regarding old tubing and stuff don't I want to ensure that my sours get the bugs I want rather than the random bugs that may be harbored by old gear?

(Let me say now that I don't mean to sound argumentative. I hope I don't come off that way.)

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Bugs in your old gear that gets into your sours has a long and noble tradition in sour brewing.  Think lambics and flanders red.  That all goes out the window if you don't like your particular indigenous bugs.

Yes people do have two sets.  However, with good sanitation practices, good starters, high hopping levels,  refrigeration for my kegged beers and high alcohol for my bottled beers, I was able to get away without having dedicated equipment for sours until I could get good deals on dedicated equipment or until it was time to retire equipment from "clean" brewing.

Equipment and Software / Re: Dip stick for measuring kettle volume
« on: September 16, 2014, 08:20:45 AM »

I bought a stainless steel ruler on Amazon, then I took measurements filling my kettle up one quart at a time.  In Excel you can plot the points on a graph and generate the equation that most closely approximates a straight line.  Then you can build the function into a spreadsheet where the input is the measured height of liquid and the output is the volume.

This is what I do except with a painted aluminum ruler.  I feel that measuring from the bottom is more accurate than measuring from the top having done both ways as the end of the rule helps make the ruler stand straight when positioned on the bottom.

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