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Messages - mabrungard

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1
Yeast and Fermentation / Re: Help troubleshooting, 34/70
« on: March 29, 2017, 08:10:17 AM »
I was judging recently with a BJCP Master judge that frequents Prague and he points out that the Czech really enjoy much more diacetyl than most Americans would find tolerable. And this is across a wide spectrum of Czech beers. Maybe your beer isn't too bad.

First, you need to be ready to heat your fermentation chamber when the ambient conditions don't suffice. I use a heating pad to supply heat on those rare occasions.  The other thing you can do to help detect diacetyl is to heat the beer sample to help bring it out to the taster.

2
All Grain Brewing / Re: Fun with Water
« on: March 29, 2017, 08:00:22 AM »
I think I'll also invest in some better pH strips.

Unfortunately, there are no pH strips that can provide definitive guidance or information when working with wort. Colored wort makes any interpretation very difficult and error prone. They really aren't a substitute for a calibrated pH meter.

3
All Grain Brewing / Re: Fun with Water
« on: March 27, 2017, 09:45:56 AM »
Atlanta water is right out of the Chattahoochee and its a great starting point for brewing. I'm not sure where you got that profile from, but be aware that a water is unmineralized as Atlanta's is often dosed with lime or some other caustic to reduce the corrosiveness of the water so that it won't eat the pipes in the ground and in your house. Do get a Wards test to find out if your tap water matches the profile you've posted.

4
Yeast and Fermentation / Re: Ethyl acetate or fusels?
« on: March 25, 2017, 01:19:57 PM »
Excessive oxygenation can also promote fusel production. In essence, anything that promotes high cell growth rate can produce fusels and esters. High fermentation temp does promote potentially high cell growth rates.

5
Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 12:02:46 PM »
I notice that some Pro's are washing their yeast with chlorine dioxide with pretty good success. It looks pretty simple when using that active ingredient. Anyone have any experience with it?

6
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 04:53:18 AM »
 My first question is, how sure of your gravity reading were you? Wort will stratify very quickly after the boil and if you collected you were gravity sample near the surface it will be low. Maybe your concerns are unfounded?

7
Ingredients / Re: Habanero question
« on: March 19, 2017, 01:24:10 PM »
One of my club members has made a couple of Habanero beers by employing the method below.

http://www.instructables.com/id/Remove-the-Heat-of-a-Pepper-not-simply-de-seeding/

It is a multi-step process, but I can attest that it can be very effective. My fellow member's first version had huge Habanero flavor and NO heat. He had used something like 10 peppers in a 5 gal batch and had fully and faithfully used the method above. The concensus at our club meeting was that the method is too effective. He repeated the batch, but was a little less emphatic in removing everything. The result was a much more pleasing, yet still light, heat to accompany the huge Habanero flavor.

This is well worth your consideration!

8
General Homebrew Discussion / Re: Clear beer??
« on: March 16, 2017, 06:43:07 AM »
Clarity can help make a beer prettier, but its only worth 1 point in a competition. I've only clarified beers with PVPP or gelatin twice and I didn't find the effort and result worth it. Cold conditioning is enough for me.

9
Equipment and Software / Re: Kw's and quantity
« on: March 13, 2017, 06:14:24 PM »
That way the temperature ripple at the coil is lower.

Um, you guys are overthinking this...or underthinking this. Don't forget that there is a significant thermal mass between the actual resistive element and the interface with the wort. The on-pulses aren't sufficient to significantly alter the interface temperature beyond the average value.

10
Homebrewer Bios / Re: New AHA Homebrewer
« on: March 13, 2017, 12:53:49 PM »
It is a continuum of both expertise and equipment. That makes it a hard hobby to master, but very rewarding as you see your product get better and better.

Welcome.

11
Commercial Beer Reviews / Re: 36 of the best Tripels in the world
« on: March 13, 2017, 12:51:19 PM »
Glad to see that Yella Hammer beer in among other beers that I've tasted and appreciated. It adds credence to the rankings. You are in good company, Kieth!

12
Equipment and Software / Re: Kw's and quantity
« on: March 13, 2017, 12:46:04 PM »
I have a 5500w element in my system and recently started covering my kettle more completely during the boil to reduce evaporative losses. My element controller was formerly operating at about 45% (~2500w) with the kettle partially open. I had to drop that power setting to about 20% (~1100w) when I significantly reduced the kettle opening. I'd say that your 1300w of power should be fine for producing and maintaining a boil. The big deficiency is the amount of time it will take to bring the kettle to a boil. That's when the excess wattage is very handy (I do use the full 5500w during that time).

13
Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 12, 2017, 06:24:12 PM »
I see that your starting gravity was a bit high and your finishing gravity a bit low. I anticipate that the alcohol perception may have been a teeny bit high. In addition, the low finishing gravity is likely due to the sucrose you added. Most APA recipes are a little smaller beers and they don't use a simple sugar. I also see that you mashed at a relatively low temp. I find that mashing in the low 150's works for me and produces an acceptable attenuation and body.

I'm not going to decipher your IBU level, but it seems like it might be low. I aim for 45 IBU's in my 1.052 APA and this recipe will demand more IBU's than that.

I see that you tried to boost the alkalinity to keep the mash pH from dropping too low due to the big dose of gypsum, but you used calcium carbonate (chalk).  Chalk does not dissolve in the mash or wort and does not deliver the intended alkalinity. Remove that mineral from your lexicon and rely on lime or baking soda in those rare cases where you need alkalinity.   

14
Ingredients / Re: HSI
« on: March 10, 2017, 11:27:53 AM »
Bittering, yes.  Aroma and flavor not so much.  I keep pellet hops vacuum sealed in the freezer.  Even with that, after a couple years most of them are not something I'd want to use.

Denny, does that mean that if the hops aren't as pungent as they once were, you toss them? That is what I've done with some of my stock. Are you also saying that the bittering level tends to be maintained better via freezing?

15
All Grain Brewing / Re: Hoppy Pils Water
« on: March 10, 2017, 11:24:55 AM »
It bases full, balanced or dry on the ratio of Cl to SO4 not the total amounts.

I'm pretty sure that the total amounts are listed right there in those profiles. The fact that the ratio is also presented, is secondary. It's when brewers try to apply the ratio when total amounts are either very low or very large that the ratio shouldn't be applied. The ratio is applicable at the SO4 and Cl levels presented in the color-based profiles.

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