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Messages - mabrungard

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Yeast and Fermentation / Re: Carbon Credits
« on: Today at 09:55:35 AM »
Well done. I actually learned things.

When this dissolved gas issue is a problem on the large scale RO systems that I deal with, the typical course of action is to run the treated water through an air-stripping tower to help remove those gases from the water. An air-stripping tower is a column filled with very porous media in which the water enters the tower at the top and flows downward while air is blown into the column and exits at the top. The high surface area of the porous media provides high contact with the air and the gas is exchanged from the water to the air.

By the way, I just checked my home RO water. Current TDS reading is 20 ppm and the pH is 8.1. I've never checked the RO pH before and am surprised it was so high. Yes, the meter was calibrated prior to use.

I'll have to keep a closer eye on this RO pH thing in the future to see if my supply varies.

But, as someone who finds the whole BJCP concept to be somewhat silly, to pay for a service to help you improve your beer, as opposed to just tweaking your recipe until you are happy with the results, also seems somewhat silly.  :)

I don't disagree with your notion that we should be brewing to please our own tastes. However, I've found that many people can be blind to faults in their beer or they just aren't familiar enough to understand they exist. Having an unbiased and knowledgible assessment of your beers can help you on a path where you make beer that someone other than yourself can enjoy! ;-)

General Homebrew Discussion / Re: RO water pH of 5 good for brewing?
« on: November 25, 2015, 12:41:03 PM »

last brew with my RO water was bru'nwater projected 5.6 and actual 5.45 (right where I wanted it). perhaps as Martin said, carboninc acid in play and not accounted for in his software.

That carbonic acid thing is a very real possibility for RO water. Its already taken down one brewery that I know of. It will drive pH down.

I guess I need to figure out a way to assess and account for high carbonic acid content (from high dissolved CO2 content) in RO water. It will likely be assessed via a pH reading from the RO water and I'll need to figure out how to account for it from there.

Thanks for keeping a tab on that performance.

The PE is easy with proper prep. Just study an hour or two EVERY night for about six months and you'll find it simple. I actually finished early and left when I took it and back then half of it was longhand. ;)

Amanda, This is the same approach I took. Mike, I got lucky and had questions that were right up my alley and I finished the afternoon session early too. Scared me, but I passed easily. 8 hours of testing is no fun!

Ultimately, people can and do charge for their services. The BJCP prohibition would probably not hold up in court. While I appreciate knowing that these are highly ranked judges and I can have confidence of their skill and findings, its apparent that all this group needs to do is remove any mention of BJCP from their website.

I trust everyone is aware that there are other firms, such as Siebel, that offer beer evaluation services.   

The BJCP Bylaws do not allow one to charge for judging services. The bylaws do allow reimbursements.

Thus the reason for the anonymity of the judges on their website.

Grand Master Judges. Nice, but it doesn't necessarily mean better than a Master judge. It just means they have performed more service to BJCP and that doesn't make a better judge, just more conscientious.

All Grain Brewing / Re: Grain mill roller spacing?
« on: November 21, 2015, 01:11:23 PM »
I brew with RIMS, so the permeability of the mash bed is critical for my brewing. Conditioning makes a HUGE difference in a system that needs flow!

General Homebrew Discussion / Re: . . . the hard way!
« on: November 21, 2015, 06:20:00 AM »
Only crap beer tastes better at freezing temperature. Why do you think there is such an emphasis on frost and cold in the mega-lager commercials?

I recall having a Rabid Rabbit from 3Floyds a few years ago that was served way too cold. It actually tasted like poison! However, by the end of the glass when the beer had warmed considerably, it was a truly delectable beer. Serving temperature is an important factor in beer perception.

All Grain Brewing / Re: Grain mill roller spacing?
« on: November 21, 2015, 06:14:09 AM »
Gap setting is dependent upon your mashing system. Ideally, you want the crush to be very fine. But that invites plugging the mash and preventing runoff. For starters, I'd suggest a gap of around 0.04" to 0.045" and see how that works in your system. If the runoff rate is pretty high for you, then reduce the gap over successive batches.

I run 0.036" in my Monster 2.2, but I condition my grain prior to crushing and that leaves my crush with a lot of flour and intact husks. Perfect for high extraction efficiency and wort flow. I use one of that Harbor Freight Low-Speed Drills at the lowest speed that it can stand and I can tell you it takes a lot of power. I'd be surprised if a cordless drill would last in that sort of service.

General Homebrew Discussion / Re: First club meeting
« on: November 21, 2015, 06:04:16 AM »
Great club to be a part of. I'm glad they invited me down to speak to them earlier this year.

I hope the rest of our forum members have a good club to visit on occasion. i still relish my monthly meetings with my club in Indy. What's not to like about people who share the same passion?

General Homebrew Discussion / Re: Playing around with final beer pH
« on: November 20, 2015, 05:09:06 PM »
flaked barley and nitro smoothness offset any harshness in it.

I forgot about the nitro. That would also reduce perceptions of acidity since the carbonic bite is significantly reduced by the nitro content. Good catch.

Equipment and Software / Re: pH meters
« on: November 20, 2015, 05:05:31 PM »
What is the average lifespan in the probe/electrode?

I have the same unit. It's over 4 years now with the original probe. Always stored in 1.5M KCl storage solution. No drift yet, but I'm assuming that it won't be long, given the age of the probe. But who knows?

Its been a good unit.

General Homebrew Discussion / Re: Playing around with final beer pH
« on: November 19, 2015, 05:49:15 PM »
I'm not sure that a good conclusion can be developed with Guinness as the example. I think part of the reason that beer is smooth and flavorful is the high raw barley content which melds the grainy barley flavor and glucans with the roast barley flavor. It is a strange beast, but one that works well.

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