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Messages - ynotbrusum

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1
All Grain Brewing / Re: Experiment tying some threads together
« on: May 18, 2018, 05:58:15 PM »
Per Joe Formanek in response to my question about chelation of Ca by BTB:

“Dove further into this, and found that Tannic acid does not form complexes with Ca. The only thing you can expect to happen is ordinary salt formation. Considering that tannic acid is a weak acid the latter will only occur provided Ca is present as Ca(OH)2 or as a salt of an even weaker other acid.
Since “tannin” and “tannic acid” are often used as synonyms, even in scientific literature, there often is ambiguity about the botanical origin and chemical composition of the product in  such references. This is important to keep in mind as calcium tannate in tea, which is sparingly soluble, is chemically not the same thing as the calcium salt that could form using Brewtan Tannic acid.
So - while you might have a calcium salt form if a solution is dehydrated, the actual coordination and chelation of Ca ions does not occur like it does for Fe.
Hope this helps!!
Joe”

And I hope this helps, too.  Cheers!

2
Even “hybrid” can now have different meanings - a Kölsch style hybrid ale using lager yeast? Or a Kölsch style ale using hybrid yeast? It depends on the yeast...but then the yeast itself has to be genotyped for “certainty”?

3
All Grain Brewing / Re: Experiment tying some threads together
« on: May 18, 2018, 11:26:34 AM »
I recall that the packaging and distribution arrangement was holding up the homebrew availability of BTB when they (Ajinomoto) were working on the smaller sized packaging for homebrew markets, so Brewer’s Best must have one such distribution right, then through Wyeast, perhaps?

4
All Grain Brewing / Re: Canning
« on: May 18, 2018, 11:21:37 AM »
Are the cans full of beer or is there substantial foam in the can?  They could be just degassing the CO2 to the point that it changes the flavor profile slightly.  I have noticed that when I tap a growler off a keg with a lot of foam, even when consumed within a couple hours.  Like someone said above, try a few different ways side by side to see what you find.  Your NEIPA may not be a good candidate for canning without drastic low oxygen canning processes.  Delicate, short life beers suffer with handling, for sure.

5
Haha, that looks like a little ghost!  Cheers.

6
That is a classic pellicle.  Did you use Brett in the recipe?  If not, you have some contamination going on there.  You can still drink it, but you left a lot of headspace it appears and that might have been the culprit.

A humble correction: Bret is a yeast and will not develop a pellicle.
Brett is indeed a yeast but can definitely develop a pellicle.  In my experience, headspace and perhaps more importantly oxygen ingress play a role in pellicle development.
http://www.milkthefunk.com/wiki/Brettanomyces

I have a wheat ale with prickly pear syrup in a glass carbon in my basement on a Brett Lambicus  pellicle at the moment.  I will keg it shortly and it looks very much like the OP’s photo.  If it isn’t technically a pellicle , then I stand corrected, but I would compare it to a Flanders pellicle, only lighter and thinner.

7
Yeast and Fermentation / Re: Should I remake my starter?
« on: May 17, 2018, 08:35:36 PM »
FWIW, you could make your wort, chill it to pitching temp and run off a liter or so; "shake it like it owes you money", pitch the yeast into the shaken wort and cover with foil for a few hours, then pitch the whole thing into the wort for the whole batch.  Then watch it take off.  My experience is that this makes the best starter and this approach is endorsed by Klackitat Jim (the yeast whisperer) and Denny (the Experimenter and questioner of all conventional things homebrew), as far as I recall, at least.

8
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 08:28:16 PM »
I am wondering out loud if it is a matter of controlling pH within the normal acidic range to inhibit/minimize Ca chelation by BTB..., but I am going to see what I can find out from a good source.

9
That is a classic pellicle.  Did you use Brett in the recipe?  If not, you have some contamination going on there.  You can still drink it, but you left a lot of headspace it appears and that might have been the culprit.

10
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 12:43:16 AM »
Went back to the Ajinomoto website and it has a big range to recommended use, so I wasn’t all that experimental, after all.  In any event, Cheers to BTB:

https://cdn.shopify.com/s/files/1/0094/8192/files/Brewtan_B_-_Datasheet_v1.0.pdf?792368829017356662


11
All Grain Brewing / Re: Experiment tying some threads together
« on: May 17, 2018, 12:09:55 AM »
FWIW, my typical dosage is .75 grams in 14 gallons of strike water 5 minutes or so prior to mashing in (10.5-11 gallon batch of Helles for example - depending on boil length and other factors), then 2 grams of rehydrated in 10-20 ml of H2O, added at 16 minutes left in the boil.  I rehydrate for at least 20 minutes prior to adding to the boil, then use Whirlfloc and yeast nutrient at least 2 minutes or more later, then place the immersion chiller into the boil for 10 minutes (SS).

Just curious: why such low dose rates? Personal preference?

Like most things of this sort, I start low and add if necessary (my NaMeta is 1 gram in the same strike, e.g.).  I preboil and chill, then HERMS on a pretty tight system.

The 1 gram for my 5 gal batch pre chill plan (above) tracks with your 2 grams for 10 gal batch. I was not planning to add to the strike liquor. Why do you?


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I use RO from my well and have about 13 ppm TDS - some of it iron, I fear, so I like that the BTB chelates it out - I see it in a light pink tinge to my grain bed.

I could be deada$$ wrong, but my Helles took a second in the Chicago region for this year’s NHC, so it seems to be a personal sweet spot that I have settled on - that’s why I like this hobby and those who share here - some things are just found to be personal preference through trial and error.  But you get great info to start with.

12
All Grain Brewing / Re: Experiment tying some threads together
« on: May 16, 2018, 10:14:20 PM »
FWIW, my typical dosage is .75 grams in 14 gallons of strike water 5 minutes or so prior to mashing in (10.5-11 gallon batch of Helles for example - depending on boil length and other factors), then 2 grams of rehydrated in 10-20 ml of H2O, added at 16 minutes left in the boil.  I rehydrate for at least 20 minutes prior to adding to the boil, then use Whirlfloc and yeast nutrient at least 2 minutes or more later, then place the immersion chiller into the boil for 10 minutes (SS).

13
All Grain Brewing / Re: Experiment tying some threads together
« on: May 16, 2018, 06:15:53 PM »
Joe can certainly correct us if we are wrong, but at a presentation last year he said that the Tanal A is for sustaining haze, but either can be added in the late boil for the intended effect - BTB for shelf stability and clarity and Tanal A for sustaining haziness/suspended solids.

14
General Homebrew Discussion / Re: Grain prices at AB InBev
« on: May 14, 2018, 11:46:49 AM »
I recall this same discussion here when ABInbev bought Northern Brewer and Midwest.  It is not about crushing homebrewers, but it definitely could be about crushing LHBS and online competitors.  Trying not to be paranoid, but I have read a fair amount of beer history and it points to oligopoly as the way beer markets cycle.

15
Preboing isn’t a bad idea, because the lacto will be in a cleaner starting environment - I do that and cover with CO2 in a closed environment to limit other microbes from taking hold.  Then when target pH is reached, boil as usual.

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