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Messages - narvin

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1186
Equipment and Software / Re: lost siphon
« on: October 01, 2010, 12:34:55 PM »
What size tubing are you using, and what kind of racking cane?  I've found that 3/8 on a plastic racking cane can have a loose fit and cause problems siphoning, but 1/4 is fine.

1187
The Pub / Re: OOOH Space beer.
« on: September 30, 2010, 07:02:59 AM »
In the past, NASA has also sponsored studies on space beer, and whether or not the popular beverage can be brewed in space. Under current policies, however, alcohol remains forbidden on the International Space Station.
 
One study, done in conjunction with the University of Colorado, found some puzzling results about how yeast ferments in microgravity environments. The researchers, who announced their findings in 2001, discovered that yeast fermented with greater efficiency in their sample of space beer, making it more alcoholic.



Nice.  If you're having attenuation problems, try turning off the gravity!

1188
The Pub / Re: Note to self...
« on: September 29, 2010, 01:38:37 PM »
After a little searching, here's what I'm thinking of brewing. I will probably use Fuggles instead of EKG.


5 gallons:
8.25 lbs pale 2-row (MO???)
1lb 55L crystal (I have substituted half of the 55L for 120L with excellent results)
.63lb brown malt
.63lb chocolate malt
about 25-30 ibu's of an English hop bittering only (I use EKG).
No flavour or aroma hops.

Wyeast 1968

OG: 1.054 (70% efficiency)

MAsh at 154dF for 90 minutes.

FG: 1.013.

Credit goes to this guy http://www.brewboard.com/index.php?showtopic=41573&st=0

1189
The Pub / Re: Note to self...
« on: September 29, 2010, 08:05:56 AM »
I'm actually looking to make a porter really soon. Anyone got a Fuller's London Porter clone?

1190
All Things Food / Re: Ethnic and Regional Cooking
« on: September 29, 2010, 07:51:43 AM »


We steamed some 2.5 pound lobsters up in Cape Cod this summer.  Delicious.  I'll still take blue crab as my favorite, though  :-X

1191
All Grain Brewing / Re: Harshness - How much alkalinity is too much?
« on: September 24, 2010, 04:06:22 PM »
A RA of zero is ideally suited to brewing the palest of beers.  In my opinion, there is no need to produce negative RA values for any beer styles.  A negative RA means that your mash is more likely to descend into a lower than optimal pH range which can produce a more acidic taste, a more fermentable wort, and less body.  The charts or algorthyms that present negative RA are only there to show that you can produce that condition.  I have seen no reference that suggests that a brewer should try to mash under that condition.


Distilled water and pilsner malt produces a room temperature mash pH of 5.7-5.8.  While this is within the range for conversion, it is towards the top end of it, and for many pale beers I would suggest going a bit lower.  For Pilseners, acid malt or a decoction is often used to lower pH.  Hoppy beers also benefit from a lower pH for increased smoothness.  I wouldn't be afraid to aim for negative RA with your salt and acid additions.  I'm sure people like Kai could provide some Narziss references :)

1192
Ingredients / Re: Crushing and Gelatinizing Raw Wheat Berries
« on: September 24, 2010, 01:33:20 PM »
The difference is, with your lambic you have bugs in there to digest the starches, the saison yeast won't take care of them.


Actually, it's the turbid mash procedure (pulling wort from the mash that has not been brought up to saccharification temp) that produces the unfermentable starches.  Even raw wheat should be converted at mash temp in the presence of enzymatic barley malt since the gelatinization temp is below that range.  A good grind helps, though, if you aren't boiling it first.

1193
Ingredients / Re: Crushing and Gelatinizing Raw Wheat Berries
« on: September 24, 2010, 11:21:40 AM »
I haven't made a wit with raw wheat, but I use it in my lambics.  Since I do a turbid mash, I am not gelatinizing the berries by boiling first.  If you're doing something similar in a wit, you will definitely want to do a protein rest.

A good crush on raw wheat is hard to get with a grain mill since the berries are small and very hard.  I would use a flour mill if I had one, but I don't, so I actually take some of the strike water and throw it in my blender with the wheat berries and pulse it until it's somewhat lumpy.  It takes a few batches to do it all, but I get pretty good yield with this method.

1194
General Homebrew Discussion / Re: What influences absorbtion rate?
« on: September 24, 2010, 06:42:05 AM »
  I started batch sparging about five or six batches ago. I use a square 5 gal Coleman cooler set up like Denny's larger cooler. I have my grain milled at my LHBS, so I don't know what setting is used on the mill.  The LHBS has high turnover of product so I am sure that it is as fresh as most/any.
  The first four batches had an absorbtion rate of between .10 and .13, which seems about on par with most of the information avail on batch sparging.  But the last two batches have had a rate of .27.
  Yesterday's brew was with:

5.5 lbs Maris Otter
.75 lb  Caramel Malt - 40
.5  lb   Victory
.5  lb   Flaked Wheat

I mashed in with 9.06 qts water (1.25 qts/lb) which should have left aprox 8 qts avail in my first running. I need a boil volume of 4 gals, so this would work out great to divide the two runnings in half.  After I recirculated, the run stopped at 6.5 qts.  I thought maybe it stuck, so when I looked inside to stir there was no visable liquid. I tried anyway and got no additional liqiud.  I added the 8 qts of water for the second running, and after the recirculation I drew off all 8 qts before it stopped again.
  Since this same thing happened the last session, I was very careful to correctly measure the water at each step especially the first 9.06 qts.
  In the end, every thing turned out just fine because I forgot to allow for the space that my 3.75 lbs DME would take up in the pot, if I had gotten the full 4 gal boil volume, I would have been too full.  But, I am still wondering what is causing my absorbtion rate to be so high.

Did the last two batches have less grain?  You may have dead space in the bottom of the tun that you aren't taking into account, and this will look proportionally larger when you're using less grain/water.

Wort out = (wort in) * (1 - absorption rate) - dead space

1195
Equipment and Software / Re: Blichmann Hop Blocker
« on: September 24, 2010, 06:23:12 AM »
I've posted this before, but it works so damn well that I feel like I need to keep pimping it : )  I made a hop stopper for my new 20 gallon kettle as described in the first post of this thread:

http://www.homebrewchatter.com/board/showthread.php?2550-DIY-Hop-Stopper-%28Kettle-Screen-amp-Pickup%29

He only stitched up one side with stainless thread before he gave up... I didn't bother at all.  If you fold the edges where two sides meet, flatten the crease with a hammer, and then do it again, it stays together just fine.

I did Vinnie's pliny clone last month (17 ounces of hops in the kettle, and only 2 of them were whole leaf) and was able to pump through my plate chiller at normal speed with no issues at all.

The one I made was a dud.  It's my experience that they don't perform well with pellet hops and immersion chillers.  Cooler wort and pellet hops plug up the HopStopper, at least in my experience.

Pellet hops work fine, but I've heard that the cold break can clog it.  If you're using a counterflow/plate chiller, don't recirculate (you shouldn't need to, really) and you'll be fine.  Immersion may not work, as you noted.

1196
All Grain Brewing / Re: Harshness - How much alkalinity is too much?
« on: September 22, 2010, 07:37:23 AM »
I think another important point is that the range of mash pH that works for conversion is quote large, but you may be shooting for a specific kettle pH for flavor purposes.  I'm leaning toward lower pH/RA for my water with lagers now, but I love the "rustic" flavor of Saisons brewed with water that would normally be considered too alkaline for a beer of their color (despite that fact that the mash falls well within the 5.1 - 5.5 range).

1197
The Pub / Re: Babalu
« on: September 19, 2010, 02:18:44 PM »
2nd Update 9/19/2010

Jeff opened his eyes and was blinking today completely on his own for 10 minutes. This time he appeared to be tracking objects.  He was also moving his thumb around and appeared to be irritated and was squirming around a bit in bed.  Looks like the steroids might be working their magic.  Let's hope and pray this is true.
-----------------------------------------------------------------

Donate to Jeff via Paypal

Great news... thanks so much for the constant updates!  I don't always know what to say in these cases, but we're all pulling for Jeff.

1198
1/8 tsp or so of PBW per bottle and some hot water will take care of the cleaning.  I'd sanitize right before bottling... you can siphon sanitizer out of your bottling bucket into your bottles, or just throw all of the bottles in the bucket (if you are sure the outsides are relatively clean).

1199
Equipment and Software / Re: Blichmann Hop Blocker
« on: September 16, 2010, 07:40:42 AM »
I've posted this before, but it works so damn well that I feel like I need to keep pimping it : )  I made a hop stopper for my new 20 gallon kettle as described in the first post of this thread:

http://www.homebrewchatter.com/board/showthread.php?2550-DIY-Hop-Stopper-%28Kettle-Screen-amp-Pickup%29

He only stitched up one side with stainless thread before he gave up... I didn't bother at all.  If you fold the edges where two sides meet, flatten the crease with a hammer, and then do it again, it stays together just fine.

I did Vinnie's pliny clone last month (17 ounces of hops in the kettle, and only 2 of them were whole leaf) and was able to pump through my plate chiller at normal speed with no issues at all.

1200
All Grain Brewing / Re: umami water treatment
« on: September 13, 2010, 06:05:34 AM »
I have no idea if MSG will affect the pH of your mash.

It may make your beer taste like meaty broth, though...

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