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Messages - narvin

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31
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 03, 2017, 03:31:24 PM »
I know was just giving you a hard time. I can say with certainty it is gallovin in SBT.
If you can get your hands on some of it. I would say it would probably be worth playing with.  I saw better results with sbt, yes.


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Good to know, thanks.

32
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 03, 2017, 01:40:51 PM »
It is the trifecta!


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Well, but I mean building your own with gallovin to verify that you get the same result as the SBT, which doesn't seem readily available for homebrewers.  Brewtan B is designed for beer but you seem to have better results with the SBT, right?

33
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: February 03, 2017, 01:27:36 PM »

Thanks Bryan!
Small correction. SBT (not SB) is the one with tannins. Not sure how you know it is Gallovin they are using. Inside info? :-) - Ajinomoto has the Tannal line for wine, so that may be closer to Gallovin...
Cheers,

http://aebusa.myshopify.com/products/gallovin

It's certainly more cost-effective than Brewtan B, but it doesn't seem to be targeted to beer.  Have you thought about trying this in a "trifecta" mix?

34
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 10:34:08 AM »
Ah I missed the part where they finished at essentially the same pH.  The low pH mash was significantly less attenuated, so it's possible that the final pH that both achieved was the limit where the yeast started to become inhibited.

35
General Homebrew Discussion / Re: This Week's Brulosophy Experiment
« on: February 02, 2017, 08:06:59 AM »
So... No measure of kettle pH or the final beer pH? 

It's interesting that the conversion was fine at that pH.   Enzymes are forgiving.

36
Ingredients / Re: Brewtan B
« on: January 30, 2017, 02:17:33 PM »
Happy news, the brewtan b I ordered from Australia (ibrew) came today.  It was about 3 weeks total, maybe 2 since they shipped it.

37
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:52:18 AM »
just last week beerery stated Dennys past experiments with anti oxidants are invalid because of lack of pre boil. Are his past results now valid because he incrementally changed his brewing methods with the addition of AA or meta?

Sigh... I don't think that people should be told that their results are "invalid".  But, he has stated that his Brewtan B experience resulted in improvements to the beer.  So, that does point to things that he (and all of us, myself included) missed in the past.

38
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:33:40 AM »
just last week beerery stated Dennys past experiments with anti oxidants are invalid because of lack of pre boil. Are his past results now valid because he incrementally changed his brewing methods with the addition of AA or meta?

The validity of past experiments was called into question because if you use oxygen saturated water to mash in with, the results are moot. All your anti-oxidant power is used up fighting saturated water. That's all he was saying. It's really a small but important oversight really. After that point, you wouldn't really show a difference because you would have past the "point of no return" so to speak.

the point and which you claim to be the point of no return involves massive overhauls to your brewday,  once again why having a dedicated subforum seems like a good idea, heck maybe you guys could even moderate it.

I wouldn't mind a dedicated subforum for such a large topic, but you make it sound like a warsaw ghetto.  If some info leaks out of the forum, are you going to be extremely butthurt?

39
Yeast and Fermentation / Re: The Chimay Yeast
« on: January 30, 2017, 11:08:28 AM »
I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

That's what I was thinking. I think the protein rest hinders them as well.


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But, the beers are delicious.  So is it a bad thing?  Remember, they are going for "digestibility".

40
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 11:05:21 AM »
Maybe it's time for a separate area for LODO, just like there is for Wedding Brewing.  To me, it would be an "Enter at your own risk" kind of thing.
But it applies to other facets of brewing and would be brought up frequently out of that category.

Exactly. Sometimes someone may post to ingredients, then the discussion swings to yeast...or in all grain brewing, but there's talk about equipment. Some forums are sticklers about that sort of thing, I'm glad this place is not. Hard category requirements make it harder to discuss things.
effectiveness aside, and to steal the words from the LODO guys, it is an all encompassing method of brewing that requires some fairly large modifications to your brew day in every aspect including milling, mashing, boiling, cooling, yeast pitching, fermentation management, and packaging. It is not as simple as to say ferment cooler or add more or less of this or that ingredient. It is impossible to suggest a LODO technique without drastically altering your entire methodology as it is an entire different methodology that is undone by a failure in even a single step. That's why a dedicated subforum would be helpful as it is impossible to suggest a modification of brewing involving LODO without dismantling your entire beer making methods.

That's how it was originally proposed, yes.  But since the break they took, those guys have been helping people implement any and all changes that they want to.  I haven't seen reference to "All or nothing" recently, and I've personally been testing out small, incremental changes.  Just like adding Brewtan B.

If it's worth anything, my take on the "all or nothing" quote goes as far back as Charlie Bamforth and the people discussing it on HBD in 2000, as the answer for why splashing doesn't cause HSA -- because oxygen ingress is already high enough that it makes no additional difference.

41
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 30, 2017, 10:41:42 AM »
Those who cannot remember the past are condemned to repeat it.... http://www.beerandloafing.org/hbd/search.php?bodytext=bamforth+oxidation

42
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 29, 2017, 05:48:35 PM »


Pilsner, 100% Barke Pils. 

43
Yeast and Fermentation / Re: The Chimay Yeast
« on: January 29, 2017, 05:44:52 PM »
I don't remember a lot of great head retention on higher gravity Belgian ales, especially the Trappists.  Obviously this is a big generalization -- Duvel and some others (usually light in color and body) can be pillowy and long laating.  The high carbonation can mask it due to constant foam.

44
General Homebrew Discussion / Re: Message to the forum. from me.
« on: January 29, 2017, 05:31:12 PM »
I love your input and generally have no problems with the moderation here, Keith.  I think that there's a lot of frustration going around in general right now (and not just about brewing).  My take is that there's some lingering bitterness around the way the German brewing folks acted last year, and I was also guilty of taking it out on them in the past.

Just remember, it's a new year.  Bryan has been helpful and answered questions from me, however stupid, with enthusiasm.  I think there is curiosity and the dogma has mostly been dialed back.  I'm the first to say that not everything applies at the homebrew scale, but, on the other hand some things are worse on the small batch size.

People ARE still stirring the pot, and that can't go on.  So, really, ask yourself if you're being helpful or being defensive when you post.  This goes for everyone. 

45
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 29, 2017, 05:02:08 PM »

I'd also like to see any case where a beginner question was answered with low oxygen being crammed down their neck. I just don't see it.

We certainly can but make sure you understand that you posed a direct question that was not related to LODO brewing.

There are posts like this: https://www.homebrewersassociation.org/forum/index.php?topic=28551.0

Yeah, it's not extract brewing but it is an instance where personal experience is over ruled by complete dogma. Instances like this aren't about discussion. Sorry. It is about shutting peoples experiences down based on something read in a text book and not really even applicable to 5 or 10 gallon batches.

I'm going to respectfully disagree.  I'm not a low oxygen fanatic and I'll be the first in line to say that some of the German brewing forum members were jerks when they first appeared.

But 1) Bryan came back, answered the questions I asked (no more secrets), and did it respectfully.  Gripes about the original behavior is in the past

2) That thread has multiple people saying that, in their experience, cranking up a direct fire boil on the 5-10 gallon scale can cause wort darkening and flavor changes.  Regardless of the literature.

I see one jackhole in that thread, and it's bayareabrewer.  I understand the mods are very busy and don't envy their job, but I think you should look again at what's going on right now.

If this crosses the line, I don't care, I don't need this s*** right now and I have other things in life to do.  This is also a "free time activity" for me.

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