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Messages - kramerog

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751
Taste is primary, but as my brewing becomes more consistently good, I'm beginning to approach the crossroad as the OP puts it of wanting my beers to be clear if that is what the style calls for.

752
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 22, 2014, 09:28:30 PM »
I guess I passed the first graded quiz (assignment grade 15, not sure exactly what the grade is based on).  You won't pass this one based on brewing knowledge alone!  Unless you have a biochem background, it would be pretty hard to get all the answers right without some real studying especially the non-multiple choice.  I'm assuming the quiz is closed book.  The quiz can be done in 10 minutes.

So far I'm enjoying the class.

753
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 13, 2014, 07:49:41 PM »
12 for 12, but I got credit for a question I didn't answer and the discussion on the side gave me the answer to the last question.

754
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 13, 2014, 12:31:38 PM »
How long was the class or was it just the test?

755
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 10, 2014, 11:55:50 AM »
I signed up as well. And the intro to chem class as well as I don't really have that much background beyond a basic understanding.

Who's up for an AHA Forum Study group?
Yeah, we should post questions about the class in the forum.

756
General Homebrew Discussion / Re: Chemistry of Beer
« on: January 09, 2014, 09:30:32 PM »
Anybody got any updates.  The course is supposed to start on Jan 13.  Also, glad the Sooners rolled over 'Bama in the Sugar Bowl.

757
All Grain Brewing / Re: Single Infusion Mash Time
« on: January 06, 2014, 07:50:31 AM »
Seems pH is more important than I originally thought regarding conversion. I normally mash for 60 minutes but for some reason the last couple of batches have come up short on gravity points into the kettle.

Not sure if I'm not converting fully or if it is a sparge issue - I haven't changed my sparge process but I have been playing with water chemistry and my last couple of batches came in at pH 5.2 in the mash, so conversion is my prime suspect. Maybe I'm not mashing long enough?

I read something to the effect longer mashes can increase fermentability, so I'm trying 90 minutes on my next brew this weekend - I figure it can't hurt as long as I'm keeping the pH in check.
If you can keep a good eye on your volumes you can take a sample of the wort directly from the mash tun and determine your diversion efficiency. Sean terril or kaiser (can't remember which right now) built a good tool for calculating this.

Brau Kaiser has a table and a spreadsheet.  The table is good enough for my purposes.

Sent from my SGH-T839 using Tapatalk 2


758
The carbonator cap for 2L bottles.  It's very difficult to get the QDs on and off, and the poppet/spring in that thing is way too firm.  I'll stick with growlers.

I love the carbonator caps although I get what you are saying.

759
General Homebrew Discussion / Re: Simple Aeration?
« on: December 29, 2013, 09:58:59 AM »
I rack so that the wort fans out on the side of the carboy.  I then follow with 45 secs of shaking.


760
Orange, round, 40-qt cooler for mash.  Very quickly started deforming and cracking.  Much happier with rectangular 50-qt cooler.


761
Beer Recipes / Re: Stout recipe
« on: December 20, 2013, 08:07:25 AM »
Yeah, I would add roasted barley and decrease the chocolate malt to get something more stouty.  Still even then it seems like it would be  more of a porter although the oatmeal suggests an oatmeal stout.

762
Equipment and Software / Re: Can heater light bulb alternatives
« on: December 19, 2013, 02:21:10 PM »
Stock up on 60W! 

I use an aquarium heater for Belgians.  It would probably work for your purposes although it might have to be placed into a water-filled container.

763
General Homebrew Discussion / Re: Overshooting ABV
« on: December 19, 2013, 11:31:36 AM »
White Labs was working on correlations for all of their yeasts to better estimate FG.  Not sure what the status  of that research is.

But how can they know what your wort is like?  Using the same yeast I can get from 60-80+% attenuation depending on the wort.

The correlations were supposed to include mash temp.

That's minor.  What about 3 lb. of sugar vs. 3 lb. of crystal in an otherwise identical recipe?
Actually, your example sounds easy, but yes there are a lot of potential variables to be tested.  I think I heard about the research at the 2012 NHC.  Perhaps, the correlations didn't work or were too difficult to develop. 

764
General Homebrew Discussion / Re: Overshooting ABV
« on: December 19, 2013, 11:17:09 AM »
White Labs was working on correlations for all of their yeasts to better estimate FG.  Not sure what the status  of that research is.

But how can they know what your wort is like?  Using the same yeast I can get from 60-80+% attenuation depending on the wort.

The correlations were supposed to include mash temp. 

765
Ingredients / Re: Can't really use for brewing, but can I save my faucets?
« on: December 19, 2013, 11:03:37 AM »
I believe that you would only need to treat the hot water.  Your faucet issues are from precipitation of calcium and magnesium salts.  Calcium salts (and possibly magnesium salts) exhibit reverse solubility; they are less soluble at warm temperatures than at cold temperatures. 

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