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Messages - denny

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1
Beer Recipes / Re: Tripel with Barke Pils
« on: September 21, 2018, 08:27:13 PM »
And you got it just in time!  New PCs start in a couple weeks.

2
The Pub / Re: Earliest homebrewing evidence
« on: September 20, 2018, 07:37:58 PM »
Dude, you gave me an opening I could drive a truck through!

They let you keep your license? ;D

What license?  ;)

3
The Pub / Re: Earliest homebrewing evidence
« on: September 20, 2018, 07:20:20 PM »
13,000 years ago:

https://news.stanford.edu/press-releases/2018/09/12/crafting-beer-lereal-cultivation/

(Especially interesting they were malting and mashing.)

Damn, that's even before me!  :)
I was going to include some such remark in the title line but restrained myself, thanks for covering it Denny!  :)

Dude, you gave me an opening I could drive a truck through!

4
The Pub / Re: Earliest homebrewing evidence
« on: September 20, 2018, 06:55:22 PM »
13,000 years ago:

https://news.stanford.edu/press-releases/2018/09/12/crafting-beer-lereal-cultivation/

(Especially interesting they were malting and mashing.)

Damn, that's even before me!  :)

5
General Homebrew Discussion / Re: Acidifying finished IPA
« on: September 20, 2018, 06:54:47 PM »
I don't recall specifically, but we may have been generally discussing post fermentation treatment.  Like adding gypsum, CaCl2, or acid in the glass.  I've done the acid thing a couple times.  All I can tell you is start with just a little bit and adjust to taste.

6
Ingredients / Re: Brewtan B and haze, redux
« on: September 20, 2018, 06:12:54 PM »

I'm stumped then!

It's the BTB precipitating out something. Typically you'd think of iron or traced metals because common sense and the literature points to that. Since you said you see it before grains added, you can rule out grain contribution. The only thing left would be reacting with the vessel.

Not sure man. I've never experienced the purple so I can't add anything other than saying for people who experience it to compare and contrast and see where there is overlap.

I'm stumped, too, but in reality it doesn't matter.  The beer turns out the same either way.  And it's not always purple...sometimes greenish.  But I consider it a curiosity rather than a problem.

7
Ingredients / Re: Brewtan B and haze, redux
« on: September 20, 2018, 05:51:01 PM »
I got a pinkish tint once or twice. I use distilled water doctored up with Bru’n water.


Sent from my iPad using Tapatalk

Interacting with vessel metals maybe? I wonder how many people are passivating their vessels.

I heat my water in an AL kettle.  I do nothing to passivate it, but it does have a thick oxide layer.  Not to mention that I use it every time.

8
Ingredients / Re: Brewtan B and haze, redux
« on: September 20, 2018, 05:50:08 PM »
Trace metals would be the culprit based on what I know. Do you test your water regularly? It's really the only thing I can think of.

Once a year.  Never a sign of trace metals.

9
Ingredients / Re: Brewtan B and haze, redux
« on: September 20, 2018, 05:18:20 PM »
It makes perfect sense now that it's out there. If Tanal A was substituted for Tanal B (BrewTan is just a rebranded version of Tanal B) than people's haze issues are explained rather easily.
Maybe the mystery purple too?

Maybe? That I think has more to do with source water iron than anything else though. IIRC, people using RO and Distilled werent getting the purple people eater hue.

And I get it sometimes but not others, using the same water.

What's the source?

It could be variations in source water (assuming municipal/private source) but it may also be something to do with grain. Assuming a fluctuating iron content in the grain, it may come and go.

Just thinking out loud.

Water is from my well, which is remarkably consistent over the years.  The color shows up before adding grain, so that wouldn't have any influence.

10
Ingredients / Re: Brewtan B and haze, redux
« on: September 20, 2018, 04:07:44 PM »
It makes perfect sense now that it's out there. If Tanal A was substituted for Tanal B (BrewTan is just a rebranded version of Tanal B) than people's haze issues are explained rather easily.
Maybe the mystery purple too?

Maybe? That I think has more to do with source water iron than anything else though. IIRC, people using RO and Distilled werent getting the purple people eater hue.

And I get it sometimes but not others, using the same water.

11
Yeast and Fermentation / Re: Explaining the basics?
« on: September 20, 2018, 04:07:05 PM »
There's a better and easier way to make starters that was put forth on this forum.  It's all I've been doing for the last 2 years.  I don't use a yeast calculator and I honestly don't know where my stir plate is any more!  Take a look at this...https://www.experimentalbrew.com/blogs/denny/old-dognew-tricks

12
Ingredients / Re: Vanilla Extract
« on: September 20, 2018, 02:34:51 PM »
How much liquid vanilla extract should I use in a five gallon batch of porter?
Wayne

You're really the onlyu one who can decide that.  We don't know what your beer tastes like or the flavor and strength of the extract.  The best thing to do would be add to taste after fermentation.  Pour 4 small ,measured  samples of the beer.  Add a different, measured amount of extract to each.  Taste, determine which you like best, then scale that amount of extract to you batch size.

13
Is it just me, or has Drew developed a voice fit for radio?

Thank goodness one of us has!

14
https://www.experimentalbrew.com/podcast/brew-files-episode-45-water-water-everywhere

The Brew is Out There!  TECHNIQUE SHOW

Water is an important chemical - without it we wouldn't have beer! And for something that comprises so much of our beer, the chemistry we need to know to brew our best beer is Daunting - with a capital D. Drew sits down with Martin Brungard, creator of Bru'n Water, to demystify water chemistry and realize the functionality of Martin's mathmagical spreadsheet.

15
General Homebrew Discussion / Re: Fall and winter beers
« on: September 19, 2018, 04:04:36 PM »
I like it with the vanilla and without.  The balance goes toward the roasty without the vanilla as it is a natural sweetener and takes the edge off the roasty.  It is a great grain bill for dark beers.  I've scaled it down and made a dark mild with it even.  Much to Denny's dismay I'm sure. (Life starts at 1.060)

Actually, both Drew and I are big fans of session beers.  That sig line is from 20+ years ago, when I could drink like a young(er) man!

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