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Messages - mpietropaoli

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1
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 09, 2016, 02:16:28 PM »
Right I mean, its definitely not something I am trying to troubleshoot, like "I am having this issue so I need to fix it".  Other than my non-purge screwup, I haven't necessarily noticed CARDBOARD oxidation flavors, but again, my understanding it that oxidation can rear its head in a number of ways.  I just really think that the beers coming out of this area are totally original, and achieving the flavor (and keeping it) is a complex task. 

So this is really just me trying to improve my process to make the best beer possible (that will last as long as possible) ;D

2
General Homebrew Discussion / Re: Pressurized Racking/Transfer
« on: February 09, 2016, 01:07:40 PM »
I transfer from better bottles to kegs through the dip tube with gravity. PRV must remain open or a spunding valve needs to be connected to the gas post. It's a very slow transfer.

Nice, thanks, I will probably just try with the PRV open.  Have you noticed any benefit in flavor stability since doing this?

3
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 09, 2016, 01:04:51 PM »

OK, I get that beer can be oxidized by not p[urging.  But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?

This guy does process engineering at ABI and wrote this as his doctorate thesis. 

http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf

He says the risk is reduced with pellets as opposed to whole cones, but some oxygen ingress is inevitable with dry hopping (it can be mitigated with purging, flushing the hop material, etc.).  He also had a pretty information-rich Reddit thread, but I don't think he went much into oxidation from dry hopping in it)

Again, anecdotally, Kimmich supposedly has his levels down in (I think) the double-digits per billion, which I have to imagine has some effect on the shelf life of the beer (I have had 8-9 month old Heady and it does change, but it is still excellent).  I also think the yeast in that beer is very good at cleaving glycoside bonds, which makes the beer better over time.  Though thats not verified   :D

Not saying other canning breweries don't achieve the same things with some of their beers, I just haven't tasted them.  So I guess in trying to make a great beer, I am trying to eliminate my process flaws one at a time



4
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 09, 2016, 10:22:18 AM »
Pardon my pragmatism...has anyone ever gotten oxidation due to dry hopping?

Carboardy "this-is-oxidation" oxidation?  No. 

However, I did forget to purge a keg one time, 'quick' force-carbed it, and it was basically like a hand grenade went off in the thing in a few weeks.  Acetaldehyde, intermediate ferment compounds, etc.  A great beer became vile quickly. 

I am after ways to keep my beer tasting better, longer.

I have to believe that at some of the flavor stability of a beer like Heady Topper is due to the infinitesimal exposure it gets to oxygen, absence of aroma scalp of a crown, etc.  Granted, it could partially be a recipe issue (my belief is that NE IPA's/VIPAs are more about esters than hop aroma), but I do know that one of the greatest brewers in the world is fanatical about preventing oxidation.  So to the extent I can minimize it, I am going to follow his lead.

5
General Homebrew Discussion / Pressurized Racking/Transfer
« on: February 09, 2016, 06:48:48 AM »
Was thinking about transferring from fermenter to corny keg by going from our conical to the 'Beer Out'/Diptube of a CO2-purged keg.  However, will this work simply by gravity?  Our conical has tri-clover clamp connects and is typically elevated from the floor in our ferment chamber.  Not sure how people set these up unless they are actually fermenting in corny kegs. 

Thanks in advance!

6
General Homebrew Discussion / Minimizing Oxidation During Dry Hopping
« on: February 09, 2016, 06:30:30 AM »
I can't point to this as the reason, but one of the best IPA's I've ever made (and I make a lot of them) used the Tasty McD-ish dry-hopping method at adding at least one round of dry hops during the final 1/3 of fermentation.  The idea being the CO2 being forced out will help to blow off some of the oxygen (this is actually one of my questions...more below), and that you can compensate for aroma blowoff with...well, more dry hops. 

We are trying this on our latest NE/VIPA (sorry I know some people don't like calling them VIPAs, but I just want to delineate that this is not a bone-dry WCIPA) that is currently 9 days post-pitch in a 14 gallon SS conical, fermented with 50% Hill Farmstead and 50% Conan yeast.  Pitched at 68, raised to 72 at 6 days (~70% AA), currently at 72. 

We are going to add the first round of dry hops (Mosaic/Simcoe/Centennial cocktail) now, and I advised my brewing partner to jack the temp to 73 to facilitate more blowoff. 

My first question is relatively open-ended:  how, if at all, do people minimize oxidation when adding dry hops.  I had heard one method of boiling then cooling water (enough to cover the hops), then adding the hops to that water before adding to the beer.  Intuitively, this makes sense, as we would only be adding 5-6 oz of water, hopefully not enough to materially affect gravity in a 14 gallon batch. 

Second question is how does/could blowoff assist in minimizing oxidation (I think the theory is that the oxygen is actually trapped in the pelletized or dried whole cone hops themselves)?  Do the CO2 bubbles simply 'carry' the O2 molecules out of solution as they head out of solution?  I thought that oxidation actually meant oxygen was BINDING to molecules in the beer, in which case, 'northbound' co2 would pass right by the already-bound oxygen. 

I know brewers like Alchemist claim to have proprietary dry hopping techniques that minimize oxidation.  In fact, I read somewhere that a QC analyst looking at Heady Topper thought that his equipment was malfunctioning (!)  This would explain (along with canning) why Heady can hold up for months. 

Any thoughts are appreciated!

7
I'm really hoping Moore's Law/Wright's Law comes through and I can have one of these in a few years  :)

8
First of all, thanks for posting this Amanda, and sorry the thread got derailed with hobbyist high-ground.

So just to recap, Bryan criticized Amanda's study because it wasn't actually single infusion vs. step mash (read through the thread, and I guess I still missed why the 'single infusion' isn't single infusion). 

Maybe it wasn't in the most constructive or effective way, but assuming he is correct, he did point out a deficiency, which is ANOTHER REASON WHY FORUMS ARE A GREAT PLACE FOR KNOWLEDGE-SHARING AND COLLABORATION. 

So if we can get past the Shaun Hill-esque purposeful vagueness about why he knows what he knows, my question is this: can a Picobrew simulate a single-infusion mash, or is it impossible because of the system's recirc and nature of the heating element? 

The experiment is still measuring something, just not what you thought.  Is it possible to measure what you thought the next time?

Cheers and thanks again!

9
General Homebrew Discussion / Re: No head retention in lagers
« on: December 04, 2015, 06:48:55 AM »
Resurrecting this one as I have a German pils with good head formation, but no head retention. 

We brewed 20 gallons of wort (5 of which was used for a saison) and I believe we added about 4 tabs (1 per five gallons as opposed to 1/2 per five gallons). 

I have been searching high and low to diagnose this.  Does excessive whirfloc negatively impact just head retention or head formation?

10
Great, thanks forth replies all.  Honestly, I only really perceive it when it's first poured. Then as it warms and degasses a bit,this beer is a dream.  Probably need to do some live tasting with some good fellow judges to see what I'm perceiving...

11
General Homebrew Discussion / BJCP / Sensory Question - DMS = noble hops?
« on: December 12, 2013, 07:32:51 PM »
I am a relatively new BJCP judge, and have judged about a half dozen competitions.  I have had a few instances where I have perceived DMS when the other judges haven't. 

We recently carbed up 3 versions of a 1.080 or so RIS (naked, oak-aged, bourbon oak aged) and I perceive DMS in all of them, particularly when its served on the cold side.  Once its warmed a bit, I get an amazing symphony of bready malt, baker's chocolate, light roast, warming, and some hop flavor. 

I honestly have no idea how this beer could have had DMS.  100 minute boil, in-line therminator, cold pitched US-05, fermented at 66, temp raised to 68 after a week, then 70 for the remainder.  We used magnum to bitter to about 40 IBU, then got the remaining IBU's (total of 80, calculated) from Green Bullet hops, which I'm told are somewhat like Fuggles or EKG, especially when used late.  I am confident in our cleanliness, hot and cold-side processes.  We ferment in a 1/2 bbl stainless steel conical, in a dual-stage temp controlled fridge. 

Any feedback or similar experiences would be appreciated!

12
General Homebrew Discussion / Re: Tanginess in IIPA (BRY-97)
« on: November 17, 2013, 06:00:18 PM »
This could just simply be from the hops.  Trying to find the recipe, and will post it.  I think we may have used Columbus for bittering as opposed to Magnum...another reason to use magnum for hoppy beers!

13
General Homebrew Discussion / Re: Tanginess in IIPA (BRY-97)
« on: October 30, 2013, 04:54:28 PM »
I don't think it's a suspended yeast issue.  I used gelatin and it has been stored at 38 * or so for weeks now.  I'm wondering if the yeast imparted a tanginess into the beer. 

14
General Homebrew Discussion / Re: Roggenbier!
« on: October 29, 2013, 06:27:00 PM »
Though this beer was a gargantuan PITA to lauter (and it was BIAB, with 2# of rice hulls!), and I had an accident or two that resulted in some of it being spilled on the garage floor (and much of it not making it into the boil), this turned out to be a fantastic and unique beer.  Fermented at 62*, raised up to 66 on day 4, then finished at 70 with 2 vials of WLP300 (then used the cake to make a 1/2 bbl weizenbock). 

Really prominent rich earthiness of rye, rich melanoidins (single decoction and about 15% munich malt), with some prominent clove and a subtle banana ester.  Kind of like a whole grain banana nut bread muffin.  The other thing I couldn't believe was the mouthfeel of it.  It almost has a cascade effect like a nitro-served stout when poured.  Not sure how often I will brew this, but its a great starter for what will likely be an annual weizenbock brew (though next time I'm doing a beta-glucan rest!).

Cheers!

15
General Homebrew Discussion / Tanginess in IIPA (BRY-97)
« on: October 29, 2013, 06:02:42 PM »
This is a new one for me....posted this over on NB as well, but thought I'd try here. 

Brewed up our clone of Pliny, with a whole mess of hops. Have brewed this before on this system, and it came out basically exactly like Pliny. Amazing beer.

Of course, this time, the cheeba monkeys at our local HBS/weed-growing hydroponics store didn't have S-05 OR WLP001, so we went with BRY-97. I grew up a starter in an APA, and we pitched at a rate assuming 60% viability, since the starter was such a hoppy beer.

Have the clone kegged up and carbed, and it has a great hoppy aroma and flavor, right up until the middle of the taste when this weird tangy/not-quite-tart (maybe slightly astringent?  I'm not really the best at ID'ing that) flavor takes over. I have tasted lacto (both intentional and unintentional), and I really don't think this is lacto. This beer was fermented in a 14 gallon stainless steel conical that is scrubbed hard after each use and impeccably sanitized.

After fermenting/racking the starter APA (which was decanted off of hop matter before pitching the first pitch of this yeast), the harvested (2nd gen) yeast sat in a sanitized container in the fridge for about a week.

Also, the IIPA was dry-hopped, yeast dropped, cold-crashed, and gelatined before kegging. Pretty clear for a hoppy beer. One possibility is we pitched too much of the BRY-97 cake into the beer.

I know some british ale yeasts have a slight tanginess to them. Could this be a yeast issue?

More importantly, are there any additions I can make to tame this down a bit? I tried adding about a 1/4 tsp of gypsum to a pint, which did nothing. A 1/4 tsp of baking soda seemed to help a bit, but I feel like that might destroy any hop flavor/aroma.

Whether its my mistake or not, I probably won't be using this yeast again as it doesn't floc at all.  Oh, and also, raised by Mr. Brungard on NB, we don't usually treat our muni water at all aside from charcoal filter and campden. 

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