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Messages - HoosierBrew

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736
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 21, 2016, 01:30:44 PM »
Maybe I'm a rube, but I can't mathematically get 101ppm sulfate, no matter how I try.
Is someone able to show me what formula is being used to get that number?


Yeah, it would seem hard to get 101 ppm sulfate from using 100ppm SMB. Maybe I'm missing something.

737
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 21, 2016, 07:44:36 AM »
Asking because of this article: http://s3.amazonaws.com/academia.edu.documents/38772710/Officiele_tekst_voor_BrewingScience.pdf?AWSAccessKeyId=AKIAJ56TQJRTWSMTNPEA&Expires=1479740425&Signature=HJwLM%2FD5EPt8uwhlruW%2Bw5hi2yk%3D&response-content-disposition=inline%3B%20filename%3DOfficiele_tekst_voor_Brewing_Science.pdf - "Upstream Beer Stabilisation during Wort Boiling by Addition of Gallotannins and/or PVPP". Apparently there's a huge difference wrt chill haze depending on the pH. Shelf life @5.2pH: 29.89 days vs shelf life @5.6: 15.53 days. But I assume depending on the pH the flavor will be different for an amber beer.


Quick derail - that article has some great info. Thanks for re-posting. I read in more detail this time.

738
Beer Recipes / Re: Porter
« on: November 21, 2016, 05:57:19 AM »
Brunwater is estimating my PH to be 5.1 with no additions and I will have to add back some bicarbonate.  I will be adding 2 grams baking soda to mash, will I need to add more to the boil since it's not recommended to add to sparge? With this addition the Mash PH should be up to 5.3, I'd prefer to be 5.4-5.5

If I add anymore bicarb to mash, would the sodium be an issue?

Finished profile
CA 43
MG 5
Na 54
So4 47
Cl 70
Bicarb 145



Are you using RO water or your tap water? You'll make a much better porter mashing at 5.5-5.6 pH - the roast is softer and less acrid at that pH.  No you don't need to add more in the boil. Just add enough in the mash to raise pH to the referenced levels. I use RO and in a big roasty stout I stay just under 50ppm Na and that's mashing @ 5.6 . 

739
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 20, 2016, 01:56:14 PM »
Kegged up a Wee Heavy today with the boil down method. Pretty big malt flavor for only two malts used.
Hydrometer sample tasted great!


Awesome!  Can't wait to hear what you think of the final results.

740
Yeast and Fermentation / Re: Imperial Yeast
« on: November 20, 2016, 11:44:02 AM »
I really have to try 1450. I have an American brown ale on the schedule for next year, 1450?

Love it for that style



I won't use any other for American Brown. It's perfect for it. Or American stouts, porters or ambers, for that matter.

741
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 20, 2016, 11:41:36 AM »
Looks damn good, Paul!

742
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 20, 2016, 08:34:46 AM »
American Wheat today. Eukanot steep and dry hop. I only had 2 ounces, so planning 1oz steep and 1oz dry hop in 3G batch.
Tasted the hydrometer sample of this one yesterday. Loads different hop flavors. I think I even get some pepper. Very nice.


Sounds good! Yeah, it's a tasty hop.

743
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 19, 2016, 03:45:29 PM »
Excellent looking beers from all.

744
General Homebrew Discussion / Re: Mash thickness
« on: November 19, 2016, 03:38:05 PM »
Playing devil's advocate, why not mash all the grain together? Or use enough strike liquor to account for the total grain bill?

THIS^^^^.  Why are you adding the specialty malts separately?



Yep, mash it all together and account for it in Brunwater. Even dark beers. Rather than add the roasted malts at the end of the mash, just mash it all together at 5.6 pH. Works wonderfully.


Edit - Saw the part about you not liking spreadsheets - my bad. It may seem overwhelming at first but Brunwater is actually easy to use and helps you hit your target pH very accurately. We can help. $0.02  .

745
Ingredients / Re: Brewtan B
« on: November 19, 2016, 07:56:02 AM »
I don't feel the skepticism was towards the method more so towards his staunch hatred of stir plates.


That's how I felt, too. I mean, I knew that some variation of 'SNS' worked because when I started making starters, it was Charlie P style back in the day -  a quart starter in a gallon jug that I shook the crap out of initially. I think Charlie mentioned letting it ferment out, then decanting . Maybe not. But often, from not making the starter soon enough by Charlie's method, I pitched at high krausen and it worked great. But regardless, I made tons of good beer with a stir plate afterward, too.

746
The Pub / Re: What's the Weather Like Where You Are?
« on: November 19, 2016, 07:05:10 AM »
Pretty extreme temp swing, even in the Midwest. It was a record 71F yesterday, cold front blew through last night , and we have a rainy, very windy 37F high today. It's like a punch in the face.

747
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 18, 2016, 06:44:21 PM »
I'm confused on the water chemistry.  Chemistry is not my strong suit.  :(   I added 50 mg/L of SMB (1.6 gm in 32 L) but my TDS meter jumped by 103 ???


Well 50ppm SMB (if my math is correct) would add ~ 38ppm sulfate and ~ 12ppm Na. That would definitely affect TDS.

748
All Grain Brewing / Re: Missing hop profile?
« on: November 18, 2016, 02:58:44 PM »
Without seeing the recipes,

1/  Mashing IPA at 5.4 pH helps with hop expression.

2/  Using some gypsum in the boil or mash helps hop character pop.

3/  Recipes with a high percentage of crystal malt (if not balanced) can have a sweetness that can cover up some of the hop character. See Hopslam.

4/ May need to simply add more hops to suit your tastes.

749
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 18, 2016, 09:27:42 AM »
3/8" is technically more efficient than 1/2". Greater surface area/water to wort contact.


Yeah, I've read that. But all I know is the 1/2" copper I have now cools quicker than the old 3/8.

750
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: November 18, 2016, 08:19:32 AM »
Maybe look into 1/2" tubing, which is pricier, but the chill times are much longer if you go from 1/2" copper to 3/8" SS.



Definitely. When I get one, it'll be 1/2" for sure.

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