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Messages - narvin

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The Pub / Re: I'm bidding on a house! Bar?
« on: August 24, 2012, 11:27:59 AM »
Reading through this thread is just another reason I'm happy to live in Iowa not be paranoid, I guess.  I've honestly never considered "defensibility" as a feature when buying a home.   ::)

General Homebrew Discussion / Re: That German lager flavor
« on: August 22, 2012, 02:06:55 PM »
You do have moderate alkalinity with little calcium, which could cause an elevated pH for light colored beers.  If you aren't lowering the pH with acid, this does cause a harsher bitterness.  I don't know if this would affect FWH more than using a bittering and flavor addition instead, but perhaps it could because of the longer boil time?

Shhhhhh! Spoilers! We're only on the 6th episode of season one...

Oh man, I hate that! Sorry. I'm watching The Wire right now, and it's pretty hard to avoid spoilers for a show that's almost a decade old now.

Omar's comin.

General Homebrew Discussion / Re: That German lager flavor
« on: August 20, 2012, 10:17:24 PM »
I had a Bier-Hannes Zwickel Pils today that a coworker brought over in his suitcase from Frankfurt.  Even for not being a typical lager (served fresh, i.e. cloudy), it had that lager flavor of bready grains with slight sulfur. 

The "best by" date was 28-10-2012, but I'm not really sure what this means in terms of the bottling date.  It's entirely possible that it has been sitting at room temperature for 6 months, so some aging and slight oxidation could have occurred.

Yeast and Fermentation / Re: oxigenation flowrate
« on: August 14, 2012, 11:46:43 AM »
If you have a flow rate meter like this, I'd think you'd be measuring the actual flow regardless of resistance:

If you have a medical regulator like this, then the resistance will affect the rate:

I don't know if this is that big of a deal, since you're only making a rough estimate anyways.  Even if you know the exact rate, O2 that bubbles to the surface isn't being absorbed so higher rates are just a waste of money. Pick a moderate rate that produces minimal foam and stick with it, and you should be able to dial in your process by adjusting the time you run it for.  Just like pitching rate, oxygenation is a variable that you can change to get a different result.  If you like the way the beer turns out, you don't need a DO meter.

Equipment and Software / Re: 7 micron filter system
« on: August 10, 2012, 09:04:39 PM »
As for your final remarks/objections, Tasty gets a bit irritated since these are easily compensated for in the recipe.  "Leave the process alone, and adjust your recipe to compensate for perceived deficiencies in the process" would be a decent paraphrase of his thoughts on your objections.

Well, apparently a 7 micron filter isn't going to give you crystal clear beer, so I'm probably not disagreeing with him.  But I've never had a crystal clear IIPA, Tripel, or Saison, and I'm not sure what recipe modifications could make one taste the way I'd expect them to.

Equipment and Software / Re: 7 micron filter system
« on: August 10, 2012, 05:16:29 PM »
I don't have an answer, but do you mind summarizing his reasons?

I gelatin fine my beers that I want to be crystal clear because, in my experience, conditioning and clearing are two separate things as long as your fermentation is complete.  Fining just makes things easier.  I assume that filtering is the same thing.

I generally wouldn't do this to an IPA or even a Belgian beer because the loss of hop solids or yeast seems to strip some of the flavor from them.

All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 10, 2012, 05:08:32 PM »
yes, but if the meter can handle the temperature with good repeatability, an individual could make a small correlation table between mash temp ph and at room temperature ph.

I don't think so, because it depends on the composition of the solution. I assume it's also related to water chemistry and wort gravity.

Well, to be fair, the pH range of enzyme activity is measured at the temperature they are active, meaning they're measured at mash pH.  So we are making this correction when we measure wort pH at room temperature.

I'm reading with interest the thread over in all grain, "regarding optimal mash pH ". A lot of the disussion over there is about temperature of the measurement.

I didn't want to de-rail that thread so I'll ask here: my Hanna pH meter has ATC. What does this mean in practice?  Is it supposed to mean that I can read a pH at elevated temp, say 140F, and it will correct it for what it would read at room temp? That is, if i start reading at 140F and let it sit there over time (in an ice bath) and let it drift down to room temp, that the reading should not change?

Just curious. I normally let my sample cool first so as not to confuse things, but it would be nice to know.

ATC only corrects for error in the probe at temperatures other than what it is designed for.  Without it, you'd have to use a chart.  This is separate from the fact that the pH actually changes with temperature changes, so you will still get a different reading with your meter at mash vs. room temp.

The Pub / Re: More craft breweries now than in 1890
« on: August 08, 2012, 03:57:01 PM »
It was like a bad imitation of Pyramid's apricot ale.

So.... It was good?  :D

All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 11:49:13 AM »
Cool photo.  Does that say 52.5 C?

All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 08:55:21 AM »
I agree that you should cool your sample for the sake of your equipment.  Unfortunately, it doesn't seem to be a reasonable assumption that all breweries and texts quote their readings at room temp.  My impression of what Gordon said was the Sierra Nevada was either measuring or correcting their reading to be represented at mash temp. Perhaps he can add some more insight to this.

All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 05, 2012, 08:10:28 PM »
I don't recall saying that, but I cool to room temp (70-75) for measuring.

Looks like it was Gordon who said it.  Close enough (sorry Gordon!).

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