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Messages - narvin

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Ingredients / Re: Help! Stubborn brewer ruined beer with sea salt
« on: April 22, 2018, 03:18:46 PM »
Tastes like a completely different beer today and the salt is barely detectable. I think it is going to be fine. Impatient as usual. Ha!

Was this with or without the potato?

I wonder if some undissolved salt had collected at the bottom and was getting pulled into the first few pints in large amounts?

On the flipside, what makes us think that density is a good measure of how the beer will taste?  It is well known that different sugars taste vastly different in a finished beer, so one 1.015 beer can taste sweet and another not at all.  Add alcohol into the density equation and you aren't even measuring one thing, but a balance - hence "apparent attenuation".  So, other than knowing when your beer is done, what is it really telling you?

I've been measuring with refractometer only for a while, and it tells me just as much about the final mouthfeel of a beer as density ever did.  It also helps to measure a variety of beer (commercial, other homebrews) and get an idea of what your target is for the style.  It's like going from F to C: you're never going to make the switch if you're constantly doing conversions in your head.  Think native!

Commercial Beer Reviews / Re: It's getting worse...
« on: March 09, 2018, 05:34:30 PM »
I wonder if this is related to an overcrowded market for shelf space in general. Not only have a lot of breweries popped up in the past few years, but many of them are aggressively growing their distribution.

I went back to a 10 minute charge in my IPA and I think it tastes way better.


If anything, I think early boil additions other than a small bittering charge are out of favor.

And, to take the assertions here and twist them around, what does a whirpool accomplish that can't be done better with dry hopping (both during and after active fermentation)?

Ingredients / Re: Unusual Grains
« on: February 22, 2018, 09:29:50 PM »
I made some "bad idea" beers early on.  I may have inadvertently started the peanut butter and jelly trend... thankfully a dozen years later the Northern Brewer forum is gone, along with all of the evidence.

My take is currently that anything with preservatives, oil/fat, artificial flavors, and other complex ingredients does not belong in a beer.  It might be fun to say you fermented it, but you can absolutely get better results using base ingredients without everything else mixed in, and it will cost a lot less.  If you must, buy deyhdrated peanut butter powder and an artifical grape flavoring and add that... in no case should you add whole reeses peanut butter cups and purple skittles.

The Pub / Re: Kids in brew pubs/tasting rooms
« on: February 21, 2018, 06:12:26 PM »
Dogs fine, kids.. no way!
Sadly it seems there aren't any kid free places anymore. I was just in Vegas and there were strollers everywhere in the casinos at all hours.
Whats next.. take the little ones to the strip bar?

That's called lunch  ;)

The Pub / Re: Kids in brew pubs/tasting rooms
« on: February 20, 2018, 04:57:19 PM »
Dogs inside is a bad idea unless it's a "dog bar" where everyone knows what they're getting themselves into.  Kids can be well behaved, although that's really up to the parents.

The Pub / Re: Greatest example of trolling you will ever see
« on: February 20, 2018, 04:09:22 PM »
She's better than I am  8)  Probably just wanted a trip to the olympics.

Equipment and Software / Re: Picobrew Z
« on: February 16, 2018, 12:56:38 AM »
Well, now that I can finally see what it looks like... this is groan-worthy.  Data centers scale horizontally because that's how software works, but why in the world would you want 4 separate mashes?  I know they likely did this for the buzzwords to get funding, but it's not even literally horizontal.  Horizontal vertical scalability!

General Homebrew Discussion / Re: Best Homebrew Labels Ever!
« on: February 15, 2018, 02:03:35 AM »
This one is universal:

General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 10, 2018, 05:02:25 PM »
Hey Denny: All I drank yesterday was IPA after 4:PM and hung with the crew after a long week of brewing. I did drink some bourbon when I got home. But if I'm going to indulge in some after hours IPA I'm not going to be drinking anything but hoppy beers (or bourbon) the rest of the night. Which limits me greatly. There are so many great beers out there that resolve themselves on your pallet after consuming it is a shame that so many craft IPA drinkers never get to experience them because they think IPA is the end-all-be-all.

That's all I'm really saying. Also I didn't chew gun or eat any weird candy or fruits yesterday that would have screwed up my pallet.

we all have our own tastes.  Drink what you like, when you like, and I'll do the same.

Don't tell me what to do!   ;)


People can believe whatever they want. In my brewery, suspended solids effect the hydrometer reading.

It's not that I don't believe you.  Just trying to figure out how much these tests relate to actual brewing conditions.

How does a fresh sample from the fermenter compare to a sample that has crash cooled for 24 hours?
Simple way to know. Measure both.

I was unaware that suspended solids did this. Then last week I heard Palmer say that he was working on figuring out NE IPAs. He tested water with starch in suspension and it read 1.010, but 1.000 after it settled to the bottom.

Sometimes I take readings during fermentation to determine rate of fermentation, and ADF to determine when to increase temp. Those samples can be quite full of suspended solids. So the hydrometer reading can't be relied on. I'm finding that a better method is to pull a tiny sample, which chills and settled faster, and take a refractometer reading and use a calculator to adjust for alcohol.

Suspended solids of large size fall out pretty quickly, though.  I'm more interested in the effect of something that can stay in suspension after 24 hours of chilling.

EDIT: I can see how this might affect fermenting beer, where yeast tends to stay in suspension.  Although I'm already 100% on the refractometer train for that since it's so much easier to take a sample.


People can believe whatever they want. In my brewery, suspended solids effect the hydrometer reading.

It's not that I don't believe you.  Just trying to figure out how much these tests relate to actual brewing conditions.

How does a fresh sample from the fermenter compare to a sample that has crash cooled for 24 hours?

Flour settled to bottom, new reading

How long did that take?  There's a lot of flour at the bottom, so another hypothesis is that enough flour temporarily provides nucleation points for rising dissolved gasses and due to surface tension lifts the refractometer.  Any ideas how to test this?

Also, ascorbic acid which is in dry yeast as an antioxidant is soluble in water and is a derivative of glucose.  How much is in there, I don't know. 

Code: [Select]
Ascorbic acid (vitamin C, C6H8O6)is a water-soluble vitamin. A solution containing 81.0g of ascorbicacid dissolved in 230g of water has a density of 1.22g/mL at55oC.

Since I have an already finished basement and don't really want to install a hood at the moment, I was looking into this and wondering why no one made a domed lid with vent for a standard blichmann kettle with a glass porthole.  If you were direct venting, your airflow needs would be drastically reduced and it would be easy to install a small bathroom type fan and ductwork.

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