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Messages - narvin

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Copper is good.  In fact, Belgian brewers will tell you that they specifically keep copper mash tuns in their brand new system (Bavik) to get the trace metals into the wort.  You also see a lot of copper coolships...Not that different (in a way) from a copper chiller.

Beer Travel / Re: Belgium Tour Options
« on: October 07, 2014, 12:00:52 PM »
I'd looked at his site and never saw any tours listed for Belgium, just the GABF.  Maybe I'll contact him.

The tour I was on was arranged by Global Beer Network, but they don't have another one until next September. Not sure if he has anything else coming up next year.

 I think we hit 15 breweries in 9 days, and twice as many bars/restaurants.

Beer Travel / Re: Belgium Tour Options
« on: October 06, 2014, 02:12:55 PM »
If you're looking for a tour guide in Belgium, contact Regnier (  I just got back from a 9 day tour of Belgium that he led and it was fantastic.  Great planning, lots of interesting locations (not just the big places), and tons of insider knowledge.

I don't see any currently planned group tours, but I think he's also available as a private guide. 

Ingredients / Re: Advice about water report
« on: October 06, 2014, 12:56:55 PM »
Have you considered using the pre-softner water? A high quality carbon filter should remove most of the iron? I know when I lived in a house with a softner, only the cold water lines that ran to inside faucets were treated. Hose bibs outside and all hot water was not.

I didn't think a carbon filter would remove iron.  Are you sure that's the problem?  If it's sediment, a filter would help.

Ingredients / Re: Advice about water report
« on: October 06, 2014, 08:28:37 AM »
I would definitely try brewing with the softened water.  You don't have as much sodium after softening as some people do.  You'll know after one batch whether you like it or not.

If you don't like the result, you can buy RO.  Do you have a grocery store that sells RO in bulk?  It's cheap but somewhat inconvenient, but if you only buy enough to dilute your water 50% it's not as much to carry home.

Beer Recipes / Re: Pilsner Help
« on: October 06, 2014, 08:19:57 AM »

Kegging and Bottling / Re: CO2 Tank Size
« on: October 06, 2014, 08:16:51 AM »
Just got a 20lb tank for the downstairs lagering fridge.  It was free from a homebrewing friend who was doing work on some old union shop and found 10 of them in the basement that the owners wanted to get rid of.

I have a 5lb tank for my kegerator built into a wooden bar, since it fits in the fridge.  Also use another 5lb tank as a backup, for transfering out of the fermenter under pressure, and for my serial killer bolt gun murder apparatus.

Ingredients / Re: Is Wet Hopping BS?
« on: October 06, 2014, 08:11:21 AM »
I've had some bad fresh bop beers.  And some good ones (   I think, much like picking hops to dry, picking them at the right time for a wet hop beer is very important.

Ingredients / Re: Advice about water report
« on: October 06, 2014, 08:06:29 AM »
Chlorine in water (Cl2) is different than chloride ions.  Your level of chloride is fine; however, the amount of sodium being added by the softener may high for brewing.  You may be able to cut your water 50/50 with RO water and be okay.

Equipment and Software / Re: Wanted: Homebrewers Consumer Reports
« on: October 04, 2014, 06:20:26 PM »
I'm really not following your logic, Martin.  I've never seen a keggle fail to boil well.  In fact, I've had more problems with wide pots, both with heat loss and excessive boil off.  Most burners don't produce a flame any wider than the keggle bottom, and the skirt is a good wind shield.  Even wider pots have problems with whirlpooling at the homebrew batch size, so a filter or hop stopper of some kind can be helpful.

Also don't agree that the pro kettles are wider than they are tall.  Many of them are actually two stories so you're only seeing the very top of it from the top floor.  And if you want to be closer to what the pros use, you would have a stainless kettle.

General Homebrew Discussion / Re: Best vessel to dry hop in?
« on: October 04, 2014, 08:36:57 AM »
The best vessel to dry hop in is anything you can fit in a freezer/fridge to crash cool.  This drops the pellets out and gives you clear beer without worrying about bags or strainers that reduce contact area or oxidize the beer.

Way to take the fun out of it  ;)

I like that you did it in excel... project seems like an awful tool to me, but I'm an engineer so maybe I'm expecting something that actually works.

Equipment and Software / Re: Fill a chest freezer with water
« on: August 29, 2014, 06:44:08 AM »
As said above, it's not water tight, but the other problem is that chest freezers are designed to hold temperature, not rapidly cool. An air conditioner unit has a much higher BTU rating which is why homebrew DIY glycol chillers for larger fermenters have been made with them and not chest freezers.

The Pub / Re: Natural Born Losers
« on: August 27, 2014, 06:59:43 AM »
What makes me angry is watching people run up their credit cards and home equity debt, then filing for bankruptcy and getting out of paying any of it back.  This leaves responsible people pretty much holding the bag.  We pay for it with higher interest rates and tighter lending practices.

Who is Donald Trump, Alex?

The Pub / Re: Natural Born Losers
« on: August 25, 2014, 04:43:31 PM »
Fair enough, I was just wondering if he had any redeeming values at all.  I can understand venting.  Hope he doesn't read the AHA forum :-)

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