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Messages - narvin

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31
I like to look at it from a different perspective.  The wort correction factor is based on the fact that different sugars (carbohydrates) have different molecular weights.  Depending on your grist, mash schedule, composition of sugars in the final beer (unattenuated simple sugars vs unfewntable dextrines), the weight vs refractory index will diverge.

But, for a given style of beer, with similar grist, mash profile, and yeast, the refractive index should be a very valid comparison.  So you can think of it as a reading of its own, vs a means to convert to gravity.  If anything, the refractive index is less sensitive to alcohol and is a more definite measurement of sugar content, so it's more absolute.  If you have a Saison and raise the OG by 10 points, the same FG will actually have much more sugar since it's an overall average of density (high for sugar and low for alcohol).

Brix refractive index isn't a commonly published number, which is why I like to measure as many commercial beers as I can.  Comparing your Saison to Dupont or another classic style is very useful, even without converting to gravity.

32
Sean made one based on empirical measurements that backs this up, and seems to agree more with your results than the NB calc.

http://seanterrill.com/2012/01/06/refractometer-calculator/

33
Did you take an OG reading with the refractometer as well?  If the hydrometer is off by a couple of points, this is going to increase the discrepancy of the FG calculator.

I do think the traditional calculator tends to predict low for beers that are highly attenuated. 

34
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 05, 2016, 08:12:19 AM »
Because of the potential for the malt to be undermodified I expected lower efficiency and almost threw a few sacks of regular pils in to be safe. Glad I didn't. I feel comfortable enough on my system that I have now that I think I can to a hockurz for all my German style lagers. It was a fun brewday.

Cool, so you're doing step infusion on the big system?  How long does that take?

35
Ingredients / Re: Weyrman floor malted Pilsner
« on: May 03, 2016, 06:32:58 PM »

The wort smelled awesome. I loved the malt aromas.

That's too bad, you let the ancient malt spirits escape.  The flavor of "it" has been lost.  ::)

I'm definitely ordering a bag of the  Barke for my next Pils.


36
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: May 02, 2016, 10:04:47 AM »
I just ordered the Hopstopper that Narvin suggested.
What mesh size?

9230T625
(Same as 9230T28)
HI-Volume Particle-Filtering SS Wire Cloth Woven, 304 SS, 30X30 Mesh,.0065" Wire Dia, 12" X24"
In stock at $6.50 Each

37
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I've reviewed the molar amount of oxygen in our tap water at mashing temperature and I recognize that it actually takes only a fraction of the metabisulfite amount that is recommended in the German group's article. But then I recognized that the wort is constantly subjected to potential atmospheric oxygen contact and I'm guessing that the excess meta is in there to keep up the protection. I can see that blanketing the mash and wort with another gas like CO2 or N2 could help avoid using up the meta dose. Fortunately, the excess sulfite in the wort will be volatilized to sulfur dioxide in the boil and it leaves the wort. So you don't have to worry about sulfite in your beer.

So, if this is the case is there any benefit to preboiling the mash water?

38
We could combine this new obsession with zero oxygen and the brewing in a vacuum thread and try making beer... In space.

You'd have to watch out for the ionizing radiation though.

39
Seriously?  Brewing beer is natural, making a video of it is just plain asinine.  Might have been novel at one time but now that there's 20 million results for "all grain brewing"...  With people screaming "Watch how I brew my beer..." - what is the expected response?  A couple of originals made headway, "Craigtube", "Terpsichorean Kid", "SJPorr" (check out the SJPorr Challenge) but most of the stuff just screams why?

Do you watch beer brewing videos on YouTube?  Why?  Who do you watch?

Anymore?  I never did.  Except for that guy who gets naked in the basement and rubs himself with lotion before making a starter to avoid dust.  That's just good comedy.

40
Shouldn't whether or not the process works be the only thing that matters?  What is the relevance of another brewer's opinion or how commercial breweries operate?

This should be tested the same way as everything else - brew the beer (following the instructions exactly as written with no shortcuts or substitutions) and set up a blind triangle test.


Yeah, I agree, which is why we're giving the authors grief for not doing that. 

41
The mini mash test requires only SMB, mason jars, and maybe 2 hours of time.  I just ordered some SMB.  I’m going to give it a shot and post my results in a separate thread. 

NB flat rate shipping to CA is pretty slow, so I probably won’t be able to do it until the weekend after next.

Definitely doing the mini mash test.  No promises, but might beat you to it and of course will post results.  If you're holding off because you don't have SMB, plain old campden will work.  That's what I'll be using. 

So will you just be looking for an increased quality in wort malt aroma and flavor at this point?  Will you also be employing low DO methods for your preparations? You may very well stumble upon the "IT" factor.

The recipe pdf thing formatted like a scientific study actually says your mash will have less aroma because without oxidation, it can't escape.  Or something like that.  This part had me confused. 
Why does this confuse you? From what I understand, the idea is if it's not oxidizing, the malt aromas are not escaping the mash, thus you can't smell them.

Because it's pseudoscientific garbage.  You will get aroma either way.  It will just be a different aroma.  Oxidation is not the cause of aroma.

42
The mini mash test requires only SMB, mason jars, and maybe 2 hours of time.  I just ordered some SMB.  I’m going to give it a shot and post my results in a separate thread. 

NB flat rate shipping to CA is pretty slow, so I probably won’t be able to do it until the weekend after next.

Definitely doing the mini mash test.  No promises, but might beat you to it and of course will post results.  If you're holding off because you don't have SMB, plain old campden will work.  That's what I'll be using. 

So will you just be looking for an increased quality in wort malt aroma and flavor at this point?  Will you also be employing low DO methods for your preparations? You may very well stumble upon the "IT" factor.

The recipe pdf thing formatted like a scientific study actually says your mash will have less aroma because without oxidation, it can't escape.  Or something like that.  This part had me confused. 

43
You know who else would appreciate the attitude of those guys?

44
Was it really that far off after the release of 'Beard Beer'?

45
We were ready to pull the trigger on a density meter but found out they are not approved by the TTB.

Ha.  You can still use it, right?  Just have to break out the old hydrometer for official measurements.

We could use it but it's a bit pricey for a "back up"

Yeah, the price probably makes it hard to justify without an official use.  But I'd love it for QC at home, and I don't have to report my results to anyone.

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