Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - narvin

Pages: [1] 2 3 ... 118
1
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: May 02, 2016, 10:04:47 AM »
I just ordered the Hopstopper that Narvin suggested.
What mesh size?

9230T625
(Same as 9230T28)
HI-Volume Particle-Filtering SS Wire Cloth Woven, 304 SS, 30X30 Mesh,.0065" Wire Dia, 12" X24"
In stock at $6.50 Each

2
[
I've reviewed the molar amount of oxygen in our tap water at mashing temperature and I recognize that it actually takes only a fraction of the metabisulfite amount that is recommended in the German group's article. But then I recognized that the wort is constantly subjected to potential atmospheric oxygen contact and I'm guessing that the excess meta is in there to keep up the protection. I can see that blanketing the mash and wort with another gas like CO2 or N2 could help avoid using up the meta dose. Fortunately, the excess sulfite in the wort will be volatilized to sulfur dioxide in the boil and it leaves the wort. So you don't have to worry about sulfite in your beer.

So, if this is the case is there any benefit to preboiling the mash water?

3
We could combine this new obsession with zero oxygen and the brewing in a vacuum thread and try making beer... In space.

You'd have to watch out for the ionizing radiation though.

4
Seriously?  Brewing beer is natural, making a video of it is just plain asinine.  Might have been novel at one time but now that there's 20 million results for "all grain brewing"...  With people screaming "Watch how I brew my beer..." - what is the expected response?  A couple of originals made headway, "Craigtube", "Terpsichorean Kid", "SJPorr" (check out the SJPorr Challenge) but most of the stuff just screams why?

Do you watch beer brewing videos on YouTube?  Why?  Who do you watch?

Anymore?  I never did.  Except for that guy who gets naked in the basement and rubs himself with lotion before making a starter to avoid dust.  That's just good comedy.

5
Shouldn't whether or not the process works be the only thing that matters?  What is the relevance of another brewer's opinion or how commercial breweries operate?

This should be tested the same way as everything else - brew the beer (following the instructions exactly as written with no shortcuts or substitutions) and set up a blind triangle test.


Yeah, I agree, which is why we're giving the authors grief for not doing that. 

6
The mini mash test requires only SMB, mason jars, and maybe 2 hours of time.  I just ordered some SMB.  I’m going to give it a shot and post my results in a separate thread. 

NB flat rate shipping to CA is pretty slow, so I probably won’t be able to do it until the weekend after next.

Definitely doing the mini mash test.  No promises, but might beat you to it and of course will post results.  If you're holding off because you don't have SMB, plain old campden will work.  That's what I'll be using. 

So will you just be looking for an increased quality in wort malt aroma and flavor at this point?  Will you also be employing low DO methods for your preparations? You may very well stumble upon the "IT" factor.

The recipe pdf thing formatted like a scientific study actually says your mash will have less aroma because without oxidation, it can't escape.  Or something like that.  This part had me confused. 
Why does this confuse you? From what I understand, the idea is if it's not oxidizing, the malt aromas are not escaping the mash, thus you can't smell them.

Because it's pseudoscientific garbage.  You will get aroma either way.  It will just be a different aroma.  Oxidation is not the cause of aroma.

7
The mini mash test requires only SMB, mason jars, and maybe 2 hours of time.  I just ordered some SMB.  I’m going to give it a shot and post my results in a separate thread. 

NB flat rate shipping to CA is pretty slow, so I probably won’t be able to do it until the weekend after next.

Definitely doing the mini mash test.  No promises, but might beat you to it and of course will post results.  If you're holding off because you don't have SMB, plain old campden will work.  That's what I'll be using. 

So will you just be looking for an increased quality in wort malt aroma and flavor at this point?  Will you also be employing low DO methods for your preparations? You may very well stumble upon the "IT" factor.

The recipe pdf thing formatted like a scientific study actually says your mash will have less aroma because without oxidation, it can't escape.  Or something like that.  This part had me confused. 

8
You know who else would appreciate the attitude of those guys?

9
Was it really that far off after the release of 'Beard Beer'?

10
We were ready to pull the trigger on a density meter but found out they are not approved by the TTB.

Ha.  You can still use it, right?  Just have to break out the old hydrometer for official measurements.

We could use it but it's a bit pricey for a "back up"

Yeah, the price probably makes it hard to justify without an official use.  But I'd love it for QC at home, and I don't have to report my results to anyone.

11
We were ready to pull the trigger on a density meter but found out they are not approved by the TTB.

Ha.  You can still use it, right?  Just have to break out the old hydrometer for official measurements.

12
Yeast and Fermentation / Re: Yeast stopped at 1.025?
« on: April 27, 2016, 01:51:55 PM »
White Labs 568 is the blend and should not stall like 565.  So, you either had really unhealthy yeast, or a lot of unfermentables in the extract.

I'd still leave it in primary for 2 weeks and let it stay warm.

13
Hop Growing / Re: 2016 hop growning season
« on: April 27, 2016, 09:03:06 AM »
Pretty happy so far.  Lots of dirt and some drip irrigation help when the summer becomes sweltering.


14
I can see German brewers preboiling water for ages, cutting out O2 pickup there, and many of the other things to cut out O2 pickup, but actually measuring it with tools, has to be a fairly recent thing.

I doubt they cap their mashes, that'd be difficult on a large scale.

They pre-boiled water before slaked lime treatment was a thing, but it would sit (possibly overnight) and reabsorb oxygen until it came down to dough in temperature.  And I'm pretty sure that metabisulfite is not compliant with the purity law, so no one was adding that before the ultramodern brewhouse was born.  Let's not rewrite brewing history to make it match a narrative like so many myths that are already out there.

15
To me, it reads more like a recipe with a detailed guide on how to brew it than a scientific paper that requires peer review.

It seems like people are bending over backwards to discredit processes they haven't actually tried.  What's the value in that?

If you don't want to try it, don't try it.  It's really not a big deal either way.


Exactly what I was saying. I don't understand all the push-back on this. And the point about it being like a detailed recipe is spot on. I figured they just wanted to write a general overview, rather than a purely scientific paper with tons of data points. Either way, it's a good read.

There are a lot of claims in the paper that are made as objective.  It's fine, but if you want to write it like that, expect scrutiny.

I might start with a triangle test of 1 quart mashes, one with pre-boiled water and campden and two without, and see if people can sniff the difference  :)

Pages: [1] 2 3 ... 118