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Messages - AmandaK

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General Homebrew Discussion / Re: Check my math?
« on: September 16, 2015, 10:26:36 AM »
Other the fact that you are not accounting for the 1ml dilution from the adjusting solution, your math checks out.

Yeah, I know. I figured it was a pretty good approximation to get some club members excited/informed about the possibilities of water adjustment. I can deal with a 3.5% in this setting. :)

I don't think in math this early, but I'd sure love to be a part of that talk, sounds great!

My club has started keeping the PDFs of our presentations (some have audio recordings) here if people are interested in listening to myself and other club members talking about nerdy stuff. This presentation will be up probably by the end of the month.

Beer Recipes / Re: Kolsch Guidance
« on: September 16, 2015, 04:56:05 AM »
I find it interesting that you guys are having trouble with WLP029 flocculating. I brewed 11g of Kolsch and split it between WLP029 and WY2565. The WLP029 was dropped clear at 68F and 11 days in the fermenter but the WY2565 was (and is) still quite cloudy.



Kegging these tonight.

Edit: fixed pics.

General Homebrew Discussion / Check my math?
« on: September 16, 2015, 04:46:18 AM »
Hey guys, want to check my math before I run off and waste things. Review/error finding is much appreciated!  :D

I am attempting to make CaCl2 and gypsum solutions for a water presentation this Friday. My goal is to have people add 0.5mL-1mL of premixed solution to 2oz of beer in their glass to represent an adjustment of 0.5g/gallon of either CaCl2 or gypsum) of per 1mL of solution added to the 2 oz sample.

I think this means that I need to use 3.906g in 500mL of solution to get to this goal.

Showing the math:

In my head, adding 0.5mL of this solution to 2oz of beer would be roughly similar to adding 0.25g/gallon of CaCl2 or gypsum and adding 1mL of this would be like 0.5g/gallon of either mineral.

Hopefully this will give an idea of what adding approximate amounts of minerals would do to certain beers.

Events / Re: Swap-toberfest '15
« on: September 11, 2015, 08:03:20 AM »
I'm in. PM sent.

Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 11, 2015, 05:26:49 AM »
I just brewed an IPA with exactly that amount of late hops (Equinox and Columbus) + 6 oz dry, so I don't think that's too much by any means  ;D .  It'll be great. IBU numbers are relative to a lot of factors - the exact same recipe bittered with Warrior vs Columbus definitely doesn't seem like the same IBUs IMO.

Yep. Warrior/Herkules are the only bittering hops I use anymore. They're predictable and must have low CoH because they never come across as harsh. Same reason I like HopShots actually.

Amanda, recipe looks good to me now with those amounts.  Though you still won't be able to taste any Centennial.

Probably not, but throwing it in can't hurt. Maybe it'll give me some tertiary floral hop aromas.  8)

Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 05:56:29 PM »
Jon, I'll keep that in mind when I try this beer we make. I got home and checked my notes (instead of just sitting at work and dreaming). As it turns out, one of my favorite IPA recipes - a Pliny homage - was 2-row and C40 but I think I'm looking for something, I don't know, different.

Here's an actual go at it, split evenly between WLP001 (new pure pitch apparently) and WY3522. Also - I love WY3522 in Belgian hoppy beers. I got the recommendation from Stan H a couple of years ago and haven't turned back. :)

11 gallon batch:
    11lb Rahr 2-row
    11lb TF Maris Otter
    1.5lb Table Sugar
    60' - HopShot to 50 IBUs
    10' - 1oz Centennial, 1oz Columbus, 1.5oz Mosaic, 1oz Citra
    FO - 2oz Centennial, 2oz Columbus, 3oz Mosaic, 1oz Citra
    Target mash pH: 5.4
    65ppm Ca, 13ppm Na, 120ppm SO4; 38ppm Cl
    Mash @ 149F for 90'
    OG: 1.060
    FG: 1.010
    IBU: 128 (?? idk, Beersmith calc'd)
    SRM: 4
    ABV: 6.5%

Is this enough hops? It doesn't seem like it, but the 128 calc'd IBUs makes me think it might be. (Side note: I'm sick and not thinking clearly... so I'm bouncing ideas off Myles and you all. Thaaaaaank you guys!) Anyway, we have a metric crap ton of these hops but 12oz of hops plus a HopShot seems logical at this point.

Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 02:28:15 PM »
For a Belgian IPA, I'd lose the MO...for that matter, I don't even care for it in an AIPA!  I light a lighter malt presence that doesn't get in the way.  especially for a Belgo/AM IPA.

This is the one time I'm going to have to disagree with you, Denny!  ;D  I like when IPAs have a biscuity/grainy/low bready quality to them. Sure, the West Coast version of the style is awesome, but I'm aiming for biscuit/grainy/background bready with that dry as s**t finish.

Hopefully Centennial doesn't go away! I doubt it will, but still. That would be sad.

Beer Recipes / Re: Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 12:49:40 PM »
Based on you guys confirming what I thought, I'll stick with the 2row/MO combo. Maybe I'll add in a bit of sugar like the Bertus guy. I am an avid hater of even vaguely sweet IPAs, so I may go with that. Hopefully I'll hit 1.010.

I really like the suggestions of Columbus/heavy handing the Centennial. Perhaps I'll try for 2:1.5:1 with Columbus/Centennial:Mosaic:Citra on the late additions. We did a Pilsner that was DH'd with Mosaic and Moteuka earlier this year that was a bit too fruity - perhaps Columbus/Centennial will help that out.

Beer Recipes / Belgian/American IPA w/ Mosaic, Centennial, & Citra?
« on: September 10, 2015, 11:07:48 AM »
So all the LHBS in KC are out of WLP570 which means that we can't brew the BGSA that we wanted to brew this Sunday. So we are making the best of it by gathering the things we need for a 10g split batch of American IPA and Belgian IPA. I'd like some sanity checking/past experiences from you all if you'd be so kind.

Thoughts on recipe:
  • Want to use HopShot to get the initial IBUs
  • Want to use Mosaic for sure. Maybe with Centennial & Citra? We have a ton of nice hops in the freezer outside of that, but those are the ones I think may go well together.
  • Will be using WY3522 for the Belgian half, probably WY1056 or something on the American half
  • Won't be dry hopping, but will be whirlpooling
  • OG: 1.056-1.060?; IBUs around 65?
  • Maybe use a blend of Rahr 2-row and TF Maris Otter? Bertus Brewery seems to do that a lot, maybe I should try it.

First stab at recipe:
    50% Rahr 2-row
    50% Thomas Fawcett Maris Otter
    HopShot @ 60 for 50 IBUs
    Crapton of hops at 15'
    Crapton of hops at 5'
    Metric crapton of hops at FO, whirlpool for 20'
    Split into two carboys, half gets WY3522, half gets WY1056 or something

I'd like to serve this at a party on 9/26, so I'm avoiding the dryhopping. Plus, I really like clear beer, so DH is out in this timeframe.

So - thoughts/comments/concerns?

To me, RIS tastes like licking a burned tree stump.  But people love them, so more power to them.

Sounds like you're drinking crappy RIS!  ;D

But in all suriousness, RIS is a very wide category. Some are, unfortunately, like burned stumps. :( Others, however, are a marvel of complex intermingling of dark chocolate, roast, hop flavor and bitterness, etc. Those are the ones I like!  8)

But back to the topic at hand - pumpkin spice beers are definitely not my thing. Eww.

It is not one thing that is a silver bullet.

Ain't that the truth!  :D

After reading Kai's article a couple of years ago, I realized that I was (when I was initially trying to dial in my system) worrying about brewhouse efficiency when I should have been looking at conversion efficiency. I was making all of these changes that would only affect brewhouse efficiency and wasn't seeing a change.

Turns out that my conversion efficiency was really terrible, so nothing I did previously was working. (Kinda like putting a Band-Aid on a problem that needs a splint - doesn't really help much.) I was screwing with crush, different sparging techniques, calibrating my volume sticks/thermometers, etc. When all that was wrong was that my mash pH was awful (Martin helped many of us out with this), I had dough balls (I now stir with a giant wisk before starting the RIMS), and I now perform a mash out. I now double check my conversion efficiency against the chart below to make sure I'm on above 90%, courtesy of Kai's website:
I'm aiming for 1.5 qts/lb in the Sabco, so I like seeing my wort at around 1.072 or higher before I start the sparge.

Equipment and Software / Re: ph meter
« on: September 08, 2015, 02:18:28 PM »
first mete ri purchased and first to get thrown away. erratic and couldnt get a calibration very well after just a short period.

much happier when switched to this:

also own this and it has been great:

I currently have the Hanna you mentioned and finally replaced it a Thermoworks 8689 meter  8) - should be here tomorrow. My Hanna will attempt to dry up all of the storage solution if I look at it wrong. The "seal" between the black cap and the meter itself doesn't seem to be working very well, so I've been taping it up with electrical tape between uses - seems to slow the evaporation rate. At any rate, the Thermoworks seems to have a tighter seal than the Hanna and has the stability indication that Martin mentions. From what I can see, the 8689 is a steal at $69 and $29 electrodes but I could be wrong.

Kegging and Bottling / Re: zero headspace below the cap
« on: September 08, 2015, 05:33:22 AM »
Kelsey McNair said in his 2015 NHC presentation that he fills his IPA comp bottles (from keg) right to the top, to minimize potential oxidation to the hop aromas from the headspace - ie., no headspace.

I see this a lot in competition. I can't remember one that has been oxidized in any way or that didn't have proper carbonation.

I'm with Martin in that I don't think that BLC gets the really caked on stuff out of lines. I had our LHBS guy order me a bottle of Penetrate. (Same manufacturer) Love that stuff. Protip though: wear gloves when using that stuff.

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