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] 4 5 ... 130
31
Yeast and Fermentation / Re: Aerating wort
« on: August 18, 2016, 07:35:20 AM »
"If it ain't broke don't fix it"  I think aeration on the homebrew scale is pretty much a non-issue or is very much at the bottom of the list things that can really have an impact on your final product and for that reason, I am also out.

Interesting.  So, you think essentially everyone is getting at least 8ppm of DO, or that it's not important to have that much oxygen available to the yeast?

I don't think it's the most important change you can make, but it seems to me that neither of the above are true.

32
Going Pro / Re: Congrats Majorvices!
« on: August 13, 2016, 04:28:37 PM »
Awesome!

33
General Homebrew Discussion / Re: Reductones issue in RIMS?
« on: August 10, 2016, 03:52:54 PM »
I think the problem with direct fire is that due to the amount of heat and the type of metal, the energy does not dissipate quickly. It's all about the energy transfer per surface area.  If you have ULWD elements it shouldn't be an issue.

34
Yeast and Fermentation / Re: Are We All Overpitching All Dry Yeasts?!
« on: August 08, 2016, 07:28:05 PM »
What if I want more phenols, not esters?

Ferment colder?  It's not a hard and fast rule, but for yeasts that can produce esters and phenols (Belgian and German wheat) colder fermentation often expresses the latter.

35
General Homebrew Discussion / Re: Ya gotta have choices....
« on: August 08, 2016, 07:21:05 AM »
I was thinking about a grandfather for indoor winter brewing.  The price is right, but it has to be kitchen friendly.
One of the guy's in our club has one and says it is kitchen ready.  He only added a bucket water heater (plugged into a separate circuit) to help heat water faster.

-Tony


Sadly, I've only one grandfather left and he wouldn't do some well brewing in the kitchen... He's basically paraplegic from lifelong back issues and 3 back surgeries.

Hahaha.  Yeah I should probably look at someone younger and stronger, maybe a migrant worker.

36
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 07, 2016, 06:34:55 PM »
Tired Hands makes some excellent beers of different styles.  They aren't yeasty or gritty. I haven't had the milkshake series but it sounds like it was intentionally... um, experimental.  Probably not my thing but not necessarily representative of what they do.

Also, Admore, PA is maybe 20 miles north of the Mason Dixon line.

Edit: This is probably why the "Bros" trashed it while giving Heady a 96.  Uneducated, sheltered, provincial a-holes (ask me how i really feel...)

37
General Homebrew Discussion / Re: Ya gotta have choices....
« on: August 07, 2016, 02:40:39 PM »
I was thinking about a grandfather for indoor winter brewing.  The price is right, but it has to be kitchen friendly.

38
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 02:00:40 PM »
Did you dry hop the pale ale? I've had papery oxidation from whole hops before, even new unopened packages.

39
Beer Travel / Re: Where am I?
« on: August 06, 2016, 09:17:53 AM »
Definitely Van Eck and Struise.  Went there in 2014 for the hop festival.




40
General Homebrew Discussion / Re: Oxidation?
« on: August 06, 2016, 08:42:37 AM »
Are you sure it's not an infection?  Early oxidation that extreme sounds unusual unless you drastically changed your process.

41
The Pub / Re: Espresso machines
« on: August 05, 2016, 05:59:38 AM »
Ouch. AND good water. No RO or sh#t like that.

What about... BrunWater for coffee?  Make coffee styles from around the world.

42
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 12:05:07 PM »
 Also, if you experience permanent hardness (or more than 4 hours of it) you should see a doctor.

43
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 12:02:13 PM »
Also hardness (expressed as ppm CaCO3) is not exactly the same as ppm of the ions.

Hardness =  (Ca ppm) * 2.5 + (Mg ppm) *4

Your formula is for permanent hardness. Would be around 32 ppm Ca and 5 ppm Mg. But do we know that the 100 ppm is permanent hardness?

Total hardness is what is I posted above, and is the concentration of Ca and Mg.  Alkalinity is carbonates. Temporary hardness is the portion of Ca and Mg that is balanced by carbonates and can be removed by boiling.  Permanent hardness is the rest, what cannot be removed by boiling.

Total hardness is what Mitch is talking about, I assume.

44
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 10:31:15 AM »
Also hardness (expressed as ppm CaCO3) is not exactly the same as ppm of the ions.

Hardness =  (Ca ppm) * 2.5 + (Mg ppm) *4

45
General Homebrew Discussion / Re: reducing ppm hardness
« on: August 02, 2016, 10:26:36 AM »
It IS a problem. I've been to Santa Rosa. I need to call my therapist.

I think you mean bartender.

I took the original quote as meaning RO is what reduces hardness.  I haven't had the behind the scenes tour but I wouldn't be surprised if they also used some acid.

Pages: 1 2 [3] 4 5 ... 130