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 6 ... 136
46
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 14, 2016, 05:03:42 PM »
I was able to get the podcast on Itunes.

My question is, where can I get some Brewtan B?  I'd love to experiment with it.
In Belgium. I think it was invented here. We Belgians sprinkle it on donuts, like icing. I can send you a couple of grams by mail, if you like.

I've got a killer Geuze.  Wanna trade?  It would probably cost the same for me to buy it from Australia.

47
Equipment and Software / Re: 3 Beer Bottle Shipping Boxes
« on: October 14, 2016, 04:52:43 PM »
You can try them out by sending me something  ;)

48
General Homebrew Discussion / Re: Did NB sell out?
« on: October 14, 2016, 03:45:46 PM »
I don't think they have any short term plan.  I don't expect to see many changes.  But they've already kind of become the "big company".  I see a lot of unnecessary branding and some knock offs of existing products that compete directly with their suppliers.

49
Can we send them to /dev/null ?

50
General Homebrew Discussion / Re: Did NB sell out?
« on: October 14, 2016, 11:39:32 AM »
Maybe they're going to shut them down, forcing future aspiring homebrewers to drink craft-y beer instead.

The first step to control is limiting education.

51
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:59:36 AM »
Off topic, but you have to be a homebrewer to see this picture and not immediately think something nefarious is going on:


52
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:58:26 AM »
http://forum.germanbrewing.net/viewtopic.php?f=49&t=353


 ;)

Thanks.  I don't see anything about Brewtan here though.

It wasn't in regards to brewtan, it was in regards to you not wanting to preboil your water.

Got it.  I see I'm not the first person to want to take a shortcut!

53
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:49:18 AM »

54
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:48:18 AM »

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.


Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

The most obvious answer is it's just a waste. Why, if you can get </= 0.5 ppm DO from preboiling and chilling and then protection against 20 ppm DO from 100 ppm dose of SMB, would you waste active protection for up to 60 ppm DO by using SMB to remove oxygen from your tap water?

Because preboiling and chilling 18 gallons of water is a bigger waste  :)

You already have to take it to strike temperature so the additional energy is in taking it from say 160 F to a boil and holding it for a few minutes.

My water starts at 80 in the summer. Plus there's the latent heat of vaporization.

Quote
The molecules in liquid water are held together by relatively strong hydrogen bonds, and its enthalpy of vaporization, 40.65 kJ/mol, is more than five times the energy required to heat the same quantity of water from 0 °C to 100 °C (cp = 75.3 J K−1 mol−1).

Energy is obviously an issue but I'm more interested in time.

 If I'm taking a shortcut like using SMB (which is not typical for any German brewer, let's be honest), I might as well go all the way.

55
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:42:38 AM »

Citizen science has instilled a false sense of the information that matters here and on other forums. Someone with a healthy dose of skepticism might be a prime candidate for a mini-mash:

http://forum.germanbrewing.net/viewtopic.php?t=301

Subjectivity can be a powerful first tool in establishing someones empirical excursions on a topic.

That actually looks like a really fun (and highly informative) experiment. Should be pretty easy to put together, too.

I'm skeptical of a mini mash for testing oxidation because you're going to get significantly more oxidation at that scale anyway, just as homebrewer batch sizes get more oxidation than a large batch.  But I'd be interested in trying this with Brewtan vs meta, making sure to adjust for things like pH and sodium/sulfate level.

But really, a full batch is the way to go.  I just need time to do it (and some brewtan, of course).

56
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:36:48 AM »

Citizen science has instilled a false sense of the information that matters here and on other forums. Someone with a healthy dose of skepticism might be a prime candidate for a mini-mash:

http://forum.germanbrewing.net/viewtopic.php?t=301

Subjectivity can be a powerful first tool in establishing someones empirical excursions on a topic.

That actually looks like a really fun (and highly informative) experiment. Should be pretty easy to put together, too.

I do plan to do some side by sides.  I have to get some Brewtan B first.

I don't need to know the details of your test but it wouldn't hurt.

57
Ingredients / Re: Brewtan B
« on: October 14, 2016, 10:35:57 AM »

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

The most obvious answer is it's just a waste. Why, if you can get </= 0.5 ppm DO from preboiling and chilling and then protection against 20 ppm DO from 100 ppm dose of SMB, would you waste active protection for up to 60 ppm DO by using SMB to remove oxygen from your tap water?

Because preboiling and chilling 18 gallons of water is a bigger waste  :)

58
Ingredients / Re: Brewtan B
« on: October 14, 2016, 09:47:22 AM »
I learned a long time ago, you guys can't be told something, you have to come to it on your own.  ;)

I think the real reason is that you don't like people to ask questions.  Which is fine.  But that's not science.

59
Ingredients / Re: Brewtan B
« on: October 14, 2016, 09:46:38 AM »

24ppm of the 100ppm dose rate, is not going to have a noticeable effect on the beer. Some german beers exhibit 3x that much in pale lagers(although you can CERTAINLY taste it at that point).

I would strongly advise against the usage of meta for de-oxygenation of tap water.

Why?  Does it require the dose to be higher, or does it just not work?

If it doesn't work, period, I'd begin to question whether the meta is doing anything at all.

60
Ingredients / Re: Brewtan B
« on: October 13, 2016, 03:38:50 PM »
https://www.homebrewersassociation.org/forum/index.php?topic=9230.msg113957#msg113957

Ask Gary what he thinks about smb ;)

Not preboiling the water to deoxygenate it, renders campden basically useless(unless you use a very high quantity). It takes 5ppm meta, to dissolve 1ppm oxygen, and campden has fillers.

I'm still trying to reconcile this with Martin's calculations that the dose of sulfite is more than plenty to neutralize what is in the strike water.  https://www.homebrewersassociation.org/forum/index.php?topic=24675.msg348119#msg348119

If what he says is correct, then preboiling may not be necessary BUT you'd need a larger (possibly detrimental) amount of sulfite to ensure enough is left in the mash.  Have you tried higher doses?

Pages: 1 2 3 [4] 5 6 ... 136