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Messages - mpietropaoli

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181
Hexavalent Chromium

I'm having a tough time finding the subsection and/or appendices on "Dissolved ppm of Chromium VI when exposed to home-fermented alcoholic beverages in quantities under 5 gallons and its potential to cause renal failure or off-flavors that may cause the moron who exposed them in the first place to get points deducted in a BJCP-sanctioned competition"


182
Don't worry, the chrome is in metallic form and unless you see corrosion there shouldn't be any significant chromium dissolving.  Theres chrome in stainless steel too for that matter.  Chromium is actually an essential nutrient, albeit at low levels.

Thanks!

So is that metallic taste I'm now perceiving just in my mind?!

183
So I've been messing with IPA recipes and techniques.  I have never bothered with trying to weight down hop bags for dry-hopping, but I thought I'd give it a try this time.  As I am not a 19th-century British schoolchild, I do not have marbles on hand, which I know are the recommended weight of choice.  I was racking my brain for something to use, then I saw my tool box.  Why not use the attachments for a socket wrench?  Stainless steel, able to be sanitized...boom, I have http://www.google.com/imgres?q=socket+wrench+set&um=1&hl=en&safe=off&client=safari&sa=N&rls=en&biw=1272&bih=605&tbm=isch&tbnid=lQ0dxi-EuUQfCM:&imgrefurl=http://www.cdsct.com/products/show-2666.html&docid=vFcwxC5ThScm5M&imgurl=http://www.cdsct.com/uploads/201008/Socket%252520Wrench%252520Set.jpg&w=350&h=262&ei=JmZrUJihMMTz0gGuqIDwAQ&zoom=1&iact=rc&dur=263&sig=103855574045057058693&page=1&tbnh=115&tbnw=154&start=0&ndsp=21&ved=1t:429,r:2,s:0,i:119&tx=84&ty=80 weights. 

Then after muscling them into the carboy neck (they bunched up in the bag and it was harder than I thought), and racking the beer, I noticed that despite the weight, the hop bags were still on top of the solution.  Fantastic.  Well the hops were wet, and hopefully it didn't matter.  Later found out that weighting down the hop bag really isn't worth the trouble. 

THEN I found out that the socket wrench attachments weren't stainless steel.  They were chrome/chromium-plated steel.  Usually for socket wrenches, they use cheap chrome.  http://en.wikipedia.org/wiki/Chromium_toxicityChrome is toxic.

So I ran home, racked the beer out of the carboy, and it does smell fantastic.  It seemed to taste good, but I haven't been feeling great and I'm not sure my palette is the sharpest. 

The attachments did not appear to have any corrosion.  There were some flecks on the inside of them, but then I looked at the attachmenets I didn't use, and they had the flecks as well.  However, I do know that beer pH is usually well below 5, and could likely corrode something like this. 

As I do not want to poison myself, my wife, friends, or family, should I dump this beer?  Its one of my better IPAs, and would sting like hell to dump it. 

Anyone familiar with corrosion of chromium on steel?


184
Beer Recipes / Re: Sorachi Ace in a Hefe?
« on: October 01, 2012, 08:05:38 PM »
I say go for it.  I really like Sorachi Ace and have used it a lot although more in APAs.  I can't comment on yeast interaction but I think the dill character is overstated.  I do find it has some dill character but that it seems to become more apparent, in my experience, as the beer ages.  I've said this before and others haven't agreed so maybe I'm nuts too.  I just find the character becomes more savoury with time, I think the hop character doesn't fade evenly with the lemon fading first.  If this beer goes quick, I bet you'll like it.

I'm going to disagree.  I've made IPAs, IBA's, and cream ales with Sorachis for that exact reason.  They were good, but not great.  Its kind of a tricky hop, because the lemon is there, but that savory note is a bit off to me.  They work great in a saison, but I don't dig them in hop-forward styles. 

On the other hand, other people loved the cream ale I made with them.  I just don't see how lemon/savory works with banana/clove. 

All that being said, great versions of beers have come from ideas that were thought to be crazier than this!  If you have a recipe that you can replicate and feel like tweaking it, I say brew on, brewer!

185
Ingredients / Re: NZ hop varieties?
« on: October 01, 2012, 08:00:20 PM »
I personally don't care for Nelson sauvin, I feel like they impart a weird vinous, tart, almost astringent character. 

No, that's why they're great. I never got the vinous thing from those hops until I picked up a bottle of NZ Sauvignon Blanc, and it's really striking how similar they are.

Yeah, it could be one of those things that its just offensive to my palette personally, because everyone else who had a Humming ale liked it a lot @ my house.  Blech though for now.  I like Sauvignon blanc too. 

186
Ingredients / NZ hop varieties?
« on: October 01, 2012, 06:34:24 PM »
Here's a good guide from hop union

http://www.countrymaltgroup.com/downloads/zythos.pdf

I personally don't care for Nelson sauvin, I feel like they impart a weird vinous, tart, almost astringent character.  My buddy did a saison with them exclusively and I thought he had a process flaw.  Bought a sixer of anchor humming, and found out that my buddys process was just fine.  I do like Galaxy quite a bit though.

187
General Homebrew Discussion / Cramming for a BJCP Tasting Exam
« on: October 01, 2012, 02:33:46 PM »
You should organize a comp!  I'm not sure if u need your BJCP to be the organizer of one, and u might be able to get in as a novice judge without your certification. 

188
Going Pro / Some figures for opening a pub.
« on: September 30, 2012, 06:38:31 PM »
Don't forget spicey. spicey sells beer!

Customer1: Mmm, these rosemary and chilli fries go really well with this tzatziki burger!
Customer2: Yeah! spicey though!
Customer1: the IPA really cools the spice.
Customer2: right you are! Waiter!
Waiter: Can I help you?
Customer2: can we get another couple pitchers of the IPA?

 I thought hop bitterness escalated/intensified spice?

189
Beer Recipes / IPA Help
« on: September 30, 2012, 06:32:43 PM »
.  Between the two, these days if I'm using dry yeast (however infrequently) my choice would probably be the 04.  It's excellent  with American hops, and also lets some malt come through to balance things.

Don't know how I missed this part.  Maybe my starter and split bt two batches with the s04 gaveme the bad results. 

190
Beer Recipes / IPA Help
« on: September 30, 2012, 06:29:53 PM »
Sounds like others agree,but I would also stay away from s04...just used it for two am ipas for the same reason and did not have good results despite big healthy pitches and temp control.  Not enough attenuation and a weird flavor.  Build you recipe with the malts first with a big strong neutral yeast like Chico/us05 or PAC man then mess with yeast if u need to once the grains and hops are right.

191
Homebrew Clubs / Any help on protection the Club from liability?
« on: September 29, 2012, 05:01:53 AM »
Our club has rudimentary (and out-dated) bylaws, but we never incorporated.  The only reason we have a federal Tax ID number is because we needed it to open a checking account.  Sheesh, we even have a PayPal account linked to it.

FWIW, u don't need a TIN to have a bank account, most banks can open it as an unaffliated unincorporated association, like a cub scout troop.  Members' names/SSNs are on the account as authorized signers, but I don't see how that would impose liability.

Which club are u associated with?  I just did the above for Baltibrew's checking acct!

192
Going Pro / How I Raised $1.25 Million To Start My Brewery
« on: September 29, 2012, 04:53:05 AM »
Bell has been trying to buy all shares back so he can leave the brewery to his kids. You can read more here -
http://www.mlive.com/news/kalamazoo/index.ssf/2012/04/bells_brewery_inc_to_be_sold_l.html

THAT is rarely a good idea!

193
Equipment and Software / Best Big Burner
« on: September 29, 2012, 04:44:11 AM »
I've been checking out this one.  But of course, they won't ship to Canada >:(
http://bayouclassicdepot.com/619alp-32-jet-propane-gas-jet-burner.htm

I don't think I would risk the money on one of these. From the site you pointed to:

PLEASE READ:  We know that these burners are hard to find, and when you do find them they are anywhere from $100.00 - $500.00.  We found these burners and brought them in because we have had so many customers request them.  HOWEVER, please note that these are NOT Bayou Classic burners.  They are bought directly from China.  We do not have the human resources to hook up and try each burner before shipping.  The result is the cheaper price.  STARTING 07/27/11, WE WILL NOT ACCEPT RETURNS ON THESE BURNERS OR ISSUE CREDITS.  They are shipped AS IS.  Each burner will be individually wrapped prior to shipping.  Please have some type of knowledge about these burners prior to purchase.  If you have experience with them, they are worth the price.  If you do not have experience with building outdoor burners, then please stick with our PROPANE CAST IRON BURNERS.  Thank you for your understanding

Right now they are on sale for $62. That is a lot of money to spend on something untested and nonrefundable.

But what's life without a little risk??? ;)
I have a friend who's a machinist and another who's a gas fitter so I'm sort of willing to take the risk since I can get anything made that I need to fix a minor issue with the burner but I do know I'm in a unique situation and I wouldn't risk it either without some back up.
From what I've found the Blichmann ones look nice but they're crazy expensive (close to $200 for the floor standing burner).

I'll post pictures for sure, just two more weeks until I get possession of the new house.  Gonna take a while to get things going but eventually things will get going.

Top tier = 72k btu
Bayou=50-55k btu

Pretty and handy around the house :-)

194
All Grain Brewing / Too much caramunich, doh!
« on: September 28, 2012, 10:05:08 PM »
This thing is bubbling more than any other brew I've done (51st!)...hoping it will be nice and dry before I secondary with the cranberries!

195
Equipment and Software / Re: Best Big Burner
« on: September 27, 2012, 06:13:36 PM »
luuuuuuuuuuuuurve my Blichmann Top Tier.  When I win the lotto, I'm going to get a few more and the stand.  I haven't run any tests, but it is an extremely propane-efficient burner from what I've read. 

For my puny five gallon batches, I can take an 8 gallon brewkettle from mash/runoff temp to boiling in about 10-15 minutes. 

Also, FWIW, my group Baltibrew did a 2 BBL brew split between 2 kettles/burners, and it got those up relatively quickly on full blast as well.   

We need pics when this is done. 

Love me some brewin' p0rn!

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