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Messages - narvin

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31
Beer Travel / Re: Where am I?
« on: November 04, 2016, 06:12:33 AM »
Straight lambic is young (generally 1 yr) and uncarbonated, so it's perfect for a box.

Where am (was) I?


Oud Beersel.

Good job, eagle eye.  Did you recognize the logo or the guy giving the tour?  :)

32
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 05:15:51 AM »
But yes, in any other situation I just throw the pellets in.

33
Ingredients / Re: How big of a bag...
« on: November 04, 2016, 04:43:42 AM »
I never use a bag. Just throw 'em in!

In the keg that's a recipe for clogged poppets.  There is nothing worse than knowing you have 5 gallons of delicious beer that won't come out!

34
Beer Travel / Re: Where am I?
« on: November 02, 2016, 10:58:30 AM »
Straight lambic is young (generally 1 yr) and uncarbonated, so it's perfect for a box.

Where am (was) I?


35
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 09:45:17 AM »
Spunding makes great sense but not for IPA/dry hopping.  Cold crashing and DH on bright beer has been the largest improvement I've made in a long time to my IPA and kinda nixes it.  As of now my thoughts are basically, MAYBE adding KMB/SMB at dry hop giving it time to dissipate and AA at kegging.  Might consider sugar carbonation too.   

Yeah, exactly what I was thinking of.  The biggest drop-off in beer that I see is from bottling IPAs from the keg.

36
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 09:43:11 AM »
From my trials of antiox-c along with sulfur I got a host of other off flavors.

That's not good.  I am a little concerned about adding SO2 causing compounds post boil.  On the other hand, wine uses much higher doses and generally has no sulfur flavor, so will probably do my own trials.

I'm looking at this mostly for dry hopped IPAs, and possibly for bottling them as well.

37
Ingredients / Re: Polyclar Brewbrite
« on: November 02, 2016, 08:21:41 AM »
So, veering off topic, has anybody yet looked at the composition of AntioxC and the recommended dose and tried to ballpark a comparable addition of k-meta and aa?

This gives dosing info but there's no real way to know the % makeup of it.

https://bsgcraftbrewing.com/Resources%5CCraftBrewing%5CPDFs%5CProduct_Spec_and_Data_Sheets%5CProduct_Data_Sheets/AntioxC_PI.pdf

38
Yeast and Fermentation / Re: Copper Cu+2 and mutation?
« on: November 01, 2016, 09:33:37 AM »
Can it cause issues with Lacto starter?  I held my WLP677 in a copper tea kettle on a candle warmer for 18 days before pitching to a sour almost 4 months ago.  I was worried about the Copper mutation issues along with possibly causing an issue with the amount of copper leaked into the starter and causing an issue with the yeast.  Trying to build a solid "house sour" I am wondering what I could see/notice/taste if the strain mutates to something to be worried about in the future.

I don't think mutation is necessarily a concern but copper is absorbed by LAB and particularly with lactobacillus strains commonly used in brewing it reduces cell viability which may have a deleterious effect on the souring ability of your culture.

On the other hand, many traditional lambic producers have copper kettles, grants and coolships.  So in practice it has no effect, unless you're making a Berliner Weiss maybe, although many traditional German breweries also used copper.









39
Beer Travel / Re: Where am I?
« on: October 29, 2016, 04:14:28 AM »
Rose Red?  Did you see Dom?

40
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 28, 2016, 08:02:00 AM »
Another one  - I thought I saw a post or linked document here that mentioned kegging with a small amount of SMB. Is that advisable and, if so, what is an effective amount that stays below the taste threshold? I definitely wouldn't want to use much (if any) there. Thanks in advance.

Yea full disclosure, this always gives me the heebeejeebees. I have done quite a bit of work with trying to find the right methods ingredients and amounts, with not much success. I will always try and steer one towards spunding, as not only does it carbonate with beautiful pure co2, you are capturing natural antioxidants(sulfur).

Derek, you brew lots of Belgian style beers.  Have you tried spunding with them?

I've found that I prefer the results of an open fermentation, and part of that could be the removal of volatile compounds.  Seems like less of that would happen if you spund, but that's only speculation.

41
The Pub / Re: Baseball 2016
« on: October 27, 2016, 05:09:26 PM »
Well, Jake delivered big time last night.  Good for him.

42
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 25, 2016, 05:54:25 PM »
When I lauter into the kettle I raise pH to around 5.5pH,
You can raise pH in the kettle a variety of ways, use whatever is the easiest for you.

For example?

Addition of top up water, or a small amount of baking soda or chalk.
Pickling lime? That would be my choice. Any problems with that?

I wouldn't mess with pickling lime in a pale beer.  You could easily sparge with RO and raise the pH in the kettle if you're so inclined.

43
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 23, 2016, 05:42:01 PM »
Got it, so mash hopping could provide some benefit, although if you're already going full low-O2 it may be a waste of money.

But a longer whirlpool for a hoppy beer may have protection from the large late additions.

44
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 23, 2016, 02:43:18 PM »
Going though some Kunze this morning, this was in stuff I came across. Just some more food for thought!

So, what does this mean?  Obviously Brewtan B is a tannin.  But what excatly would cause polyphenol production in the mash?  Is there more information on this from Kunze?

45
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 21, 2016, 08:07:58 AM »
There's still more potential for oxygen ingress at the homebrew scale.  I'm not against trying low o2 for all styles.

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