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Messages - mabrungard

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1
Beer Recipes / Re: German Altbier & Irish Ale Hybrid
« on: July 16, 2018, 08:31:42 PM »
I used S-189 for the first time in a Helles Bock that was outstanding. Great yeast. It does demand proper lagering since that same beer tasted like a hot alcohol bomb for the first 6 weeks. It became a malty and soft example of the style after that.

The manufacturer does indicate that S-189 has more fruity esters than 34/70 when both are used at proper lager fermentation temps. I can believe that. So Dave, S-189 wasn't too ill-mannered when fermented at ale temps? 

2
General Homebrew Discussion / Re: New info on sanitizers
« on: July 16, 2018, 08:26:47 PM »
On Diastaicus, it sounds like they had equal results with that and Brett.  Not absolutely sure.  They also tested lactobacilli with similar outcome.  It looks like iodophor is just slower than ethanol across the board, so not suited to spray bottle use.

Martin, once after a summer hiatus, I found mold growing in my Star San bucket!

Yep! I've seen that too. After a while, things do grow in StarSan solution.

It's clear that we homebrewers have different equipment and timeframes for sanitizing. Pro's have equipment turn-over and production requirements to meet. Time is of the essence for them.

3
General Homebrew Discussion / Re: New info on sanitizers
« on: July 16, 2018, 06:24:33 PM »
I'll +1 on the use of Iodophor. Since switching to Iodophor as my primary sanitizer, I've stopped finding mold colonies in my fermenter. I would often see them when using only StarSan and that is to be expected since it is not effective at killing mold spores. I'm curious if the various sanitizers used in the MBAA study are effective against mold spores?

I realize that breweries are now concerned about Diastaticus in their breweries. I'm curious if its more resistant to sanitizers than other yeast?????

4
Beer Recipes / Re: German Altbier & Irish Ale Hybrid
« on: July 16, 2018, 06:15:11 PM »
I've used 34/70 in a Dusseldorf Alt and fermented it at around 65F and the fermentation character was still very neutral. 34/70 seems to be very tolerant of temperature.

5
General Homebrew Discussion / Re: New info on sanitizers
« on: July 16, 2018, 05:54:58 PM »
I can't review the podcast apparently, but the abstract does provide some indication of their findings.

Hmm, considering that the recommended contact time for no-rinse Iodophor is about 15 minutes, I suppose I'm not surprised that it was ineffective with only 8 minutes contact time. I guess pro-brewers are in a hurry!!

6
Homebrew Competitions / Re: Entering in first competition
« on: July 16, 2018, 12:55:43 PM »
Northern Brewer isn't an American hop. It's English. So you have the hop correct, but that bittering level might be out of style.

7
All Grain Brewing / Re: Plum beer?
« on: July 16, 2018, 12:49:49 PM »
That's like saying grapes are the same as raisins. Not the same.
[/quote]

I'm not ignoring the fact that one form is hydrated and the other is not, but the fact is that their sugars are the same. No significant heating, so the Maillard effects shouldn't be influencing.

8
General Homebrew Discussion / Re: Brew Systems RO water treatment
« on: July 16, 2018, 12:43:36 PM »
Just look at the profile Martin assumes for typical (store bought) RO in Bru'n Water;  it has some significant mineral content left, notably bicarbonate and sodium.

Significant?? A few ppm of any individual ions isn't really much to worry about. That's within the margin of error that we're mineralizing our brewing water to. However, the RO process and resulting water quality is dependent upon the mineralization of the tap water. The raw water that produced the result shown in Bru'n Water has over 600 ppm TDS. 

9
General Homebrew Discussion / Re: NHC Scoresheets
« on: July 15, 2018, 04:28:34 PM »
I'll second the comment that most first round beers need to be rebrewed for the second round. Aged styles can obviously ignore that comment.

The other thing that I do to monitor temperature and packaging effects (to some degree), is to bottle an extra sample of beers that I send off to competition. Those beers are then chilled and sampled at about the same time as the competition to see if my samples are still in good shape. Of course, the variables that I can account for are the vibration during shipment and any temperatures that they experience. My stored samples just get stored at room temperature under my brewing bench.

That extra sample technique does help reveal inadequate packaging techique and the natural aging progression that exists for any beer. Your contest beers are not likely to be any better than your samples.   

10
All Grain Brewing / Re: Plum beer?
« on: July 15, 2018, 01:53:37 PM »
Why aren’t prunes in this discussion?  They’re the same thing.

11
General Homebrew Discussion / Re: NHC Scoresheets
« on: July 14, 2018, 11:31:04 AM »

I agree about the mini BOS "notes"...... I know at that point, the judges are only really concerned with finding the top 3 and it is not about filling out an entire score sheet.  But it would be really great if there was a section for Mini BOS where the judges just wrote down one or two phrases that let you know what the key factor was that knocked your beer out (or set it apart enough to medal). 


You're talking about comparing apples and oranges. There is little more that could be quickly conveyed other than your beer wasn't presenting itself better than the other beer(s). The beers are often different styles and variants.

12
Beer Recipes / Re: Biere de Garde recipe critique
« on: July 13, 2018, 12:06:56 PM »
Looks reasonable. An hour boil should be sufficient since Vienna has reasonably low SMM content. A half hour covered simmer and half hour open boil will do.

13
Yeast and Fermentation / Re: WB-06 SAF ALE purification
« on: July 11, 2018, 04:05:01 PM »
The first question needs to be: What are the contaminating organisms and are they effectively killed with your phosphoric acid treatment?

14
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: July 11, 2018, 12:05:54 PM »
Just kegged an American Wheat. Tilt said 1.009, hydrometer said 1.010. That's close enough for me.

15
Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 12:03:22 PM »
Two other possible culprits: boiling too long and mashing pH being too high. Both can increase color in the wort.

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