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Messages - denny

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46
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 06:19:40 PM »
Ha ha!  Nothing is ever simple is it?  The bottom line for me is a practical application.  For those who use a transparent fermentation vessel, what is the maximum exposure to average (I know...) indoor light (where most fermenting & bottling occurs) without off-flavors occurring.

It seems this would be fairly easy.  Have brewers detail every bit of time the wort/beer is exposed to light, with some designated for specific periods of time (i.e.: 5 minutes, 10, 20, 30).  All one would have to do is open the cloth covering, open the door or whatever else is blocking the light.

I guess I am arguing for the middle of the road approach - something that would be indicative, but not worthy of publishing in a peer reviewed journal.

Incandescent light, no worries.  Daylight and fluorescent is what you need to worry about.

What about LCD lights? I'm thinking that many brewers, like me, have converted all their incandescent bulbs to LCD.

Good question, Frank!  Unless someone here pops up with an answer, I'll try to do some research see how they compare.

47
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 02:22:57 PM »
Ha ha!  Nothing is ever simple is it?  The bottom line for me is a practical application.  For those who use a transparent fermentation vessel, what is the maximum exposure to average (I know...) indoor light (where most fermenting & bottling occurs) without off-flavors occurring.

It seems this would be fairly easy.  Have brewers detail every bit of time the wort/beer is exposed to light, with some designated for specific periods of time (i.e.: 5 minutes, 10, 20, 30).  All one would have to do is open the cloth covering, open the door or whatever else is blocking the light.

I guess I am arguing for the middle of the road approach - something that would be indicative, but not worthy of publishing in a peer reviewed journal.

Incandescent light, no worries.  Daylight and fluorescent is what you need to worry about.

48
All Grain Brewing / Re: Craft vs. Commercial Malts
« on: March 14, 2017, 01:12:11 PM »
"Better" is a subjective judgment call so I won't go there. And it kinda depends on what other malts you're comparing to.  But I will say that the craft malts I've used have had a very good flavor that I've felt enhanced the beers I've used them in.  I hope to get a new batch of locally produced malt soon and do more experimentation with them.

49
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 12:37:24 PM »
I guess it depends on how technical you need to be. I think it could be done low tech pretty easily.

It just depends on what you want to know....with what you propose, you can find that a hoppy beer will skunk in 5-10 minutes on bright direct sunlight.  But if you want to know how much sunlight, what wavelengths, how long it takes exactly you need to do more.  I got the impression that's what Steve was talking about.

50
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 11:14:14 AM »
Basic brewing did this, and I have experienced it myself. They put out some SNPA and it was skunked in <15 minutes. I've experienced it while BBQ'g outside.

That kind of thing is easy...I've done it many times myself.  But as a quantifiable experiment there are hurdles.

51
General Homebrew Discussion / Re: Idea for experimentation
« on: March 14, 2017, 10:53:34 AM »
It's an interesting idea, but playing devil's advocate I see some problems....how do you quantify the amount of light hitting the fermenter?  What wavelength(s)/types of light do you use?  What type of beer?  Several different types?  Is the check for skunking simply tasting or do you get beers analyzed on some regular schedule?

As someone who sets up experiments, it's certainly one that would be great to see done.  But setting it up and analyzing it are where the details become important.

52
Homebrewer Bios / Re: New AHA Homebrewer
« on: March 13, 2017, 12:59:15 PM »
Welcome!

53
All Grain Brewing / Re: Crushed grain powder
« on: March 13, 2017, 12:18:45 PM »
Any mill is better than no mill, and money well spent. Milled grain oxidizes in a hurry....fresh is best.

Ya know, that's a myth we busted on Experimental Brewing.  Briess ( and I think some other maltster) have said that their precrushed grain is good for 6-12 months.  My own experience is that grain I had crushed 5 months earlier made a killer pilsner.  However, I don't mean to discount your experience, either.

54
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 11:19:40 AM »
Well deserved!

55
All Grain Brewing / Re: Crushed grain powder
« on: March 13, 2017, 09:14:05 AM »
I've ben using a JSP MaltMill for nearly 20 years and literally tons of grain.  It still works as well as it did the first time I used it and I get a great crush.  I would be hard pressed to recommend any other based on my experience.

56
Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 13, 2017, 09:04:44 AM »
Keep in mind that Experimental Brewing showed that software IBU estimates can be off by as much as 40%.  Don't just assume you have 48 IBU...either go by what it tatses like or get it analyzed.

57
ok, this may have been covered before, but I would like to listen to these podcasts while I drive, but reception is spotty and my data plan is terrible. Is there a way to download them on my phone and listen to them through my aux port in my car later on?

I have the same situation so I always download podcasts. I use an app called BeyondPod for my Android phone.

58
All Grain Brewing / Re: Crushed grain powder
« on: March 13, 2017, 07:53:07 AM »
You shouldn't need to filter anything out.  If their mill is decent, that flour is the malt fermentables, not shredded husks.

Yep.  If you don't use that stuff your efficiency will be way off.

59
All Grain Brewing / Re: How many here would buy a Grainfather???
« on: March 13, 2017, 07:51:30 AM »
I think the Grainfather looks nice. I agree I would prefer more power but that would require either brewing in the laundry room (dryer circuit) or having an electrician run a new 20 Ampere circuit.

The second reason I don't think Grainfather is for me is batch size. I really like 3 gallon batches. I brew more often and get more variety.

No reason you can't do a 3 gal. batch on the GF.

60
Ingredients / Re: HSI
« on: March 10, 2017, 01:40:47 PM »
What's HSI?
Hop storage ????

The amount of hops alpha acid potential lost in 6 months when the hops are stored at a constant temperature of 68 F (20 C)

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