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Messages - mabrungard

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1
General Homebrew Discussion / Re: No salts in RO water mash
« on: December 09, 2016, 12:47:10 PM »
Malt provides all the Ca the yeast need. No need to add to water, but if you want your ales to clear in reasonable time, adding Ca is a good idea. Excessive Ca in water can harm lager yeast performance.

Adding salts after the mash is OK. You typically need some salts in your wort to aid flavor. I've had bland beers that didn't have salts in the water.

2
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 06, 2016, 03:36:17 PM »

I would love to see the validation tests this company has run.
I am a bit suspicious because many researchers have indicated that measuring DO in the mash is not directly possible, and none of the published data uses a DO meter.

I wouldn't dismiss the utility of the instrument out of hand. While I can concede that it might not be quantitatively accurate at those temps, I expect that it would still be useful and telling in a qualitative or relative way. Trials run with and without DO reduction measures could probably be assessed to some degree. 

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 06, 2016, 01:29:33 PM »
The Hamilton VisiTrace DO probes are reported to sense 0 to 2 ppm DO at temps up to 85C. That would suffice for mash use. I was lusting after them at last year's CBC but the $2k price tag was too much for me.

4
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 05, 2016, 05:45:16 PM »
It's common accepted and proven that meta is not an effective antioxidant at higher ph's.

Typical pH difference between wine and beer is about 1 SU. Is that really enough to render meta ineffective? I will concede that the difference may render it less effective.

5
Equipment and Software / Re: Mash Caps
« on: December 03, 2016, 10:57:16 AM »
Yoga mats? Like Subway?

Lets see...using an inert plastic to cap my mash??? Yeah, that's fine. I'm not eating it.

You aren't stupid enough to believe ANYTHING that Food Babe says...are you?

6
Equipment and Software / Re: Mash Caps
« on: December 02, 2016, 06:07:09 PM »
I just made a mash cap out of 1/2" thick closed cell foam yoga mat or camping ground pad material. It works well. Its easy to cut to shape. I did add some 1/4" wood strips to the top of the cap to serve as stiffeners. I used Goop to glue the strips onto the foam. Goop is full of nasty smelling volatiles, so it took several days of airing out for the smell to go away. But the good thing about Goop is it has a tenacious grip. Silicone glue would be less toxic initially, but it doesn't stick well enough.

I do have a piece of aluminum flashing bolted with SST bolts on the underside of the cap to deflect the return flow along the underside of the cap. Aluminum is not a problem for use in wort since it is essentially insoluble when the pH is between 4.5 and 8.5. It will corrode when the pH is outside that range. We are safe to use aluminum in the mash tun and kettle.

I tried making a mash cap out of corroplast material, but that warps badly when heated and I could get the hollow cells sealed well enough.

7
General Homebrew Discussion / Re: Lactobacillus starter
« on: December 02, 2016, 10:16:08 AM »
This is a fine process for what you are doing because you use such a small amount of soured wort in a batch; however, it is a bad beer waiting to happen at a larger scale. Using luck of the draw to culture off grain increases the probability of off flavors in the beer because the volume of off flavor compounds is far greater in a full batch soured in this method over five percent or less that you use. That's not to say one cannot ever get a good sour beer out of this process but the probability is not great. That's why most brewers kettle souring use selected lactobacillus strains.

That is not my finding. When properly acidified to under 4.5 and kept anaerobic, the potential to develop off-flavored or spoiling organisms is exceedingly small. In addition, when creating a starter culture this way, you have the ultimate QC equipment in the form of your nose and palate to check the result prior to use.

And the risk of having some yeast or other organism in your soured wort is also not a concern if you are using this wort in typical pre-boil settings. That soured wort will be fully sterilized via the boil.

My experience with pure lacto strains is that they have narrow flavor profiles that are not pleasing in finished beers. Using the handful of grain inoculation is an effective way to create a flavorful and safe starter.

8
Ingredients / Re: Brewtan B
« on: November 30, 2016, 12:57:57 PM »
Mass is better than volume measurement when dealing with bulking materials that can create measurement errors. This is less of a problem when measuring materials that aren't fluffy or sticky, but getting into the habit of measuring in mass will always be more accurate.

9
All Grain Brewing / Re: Silica Gel
« on: November 29, 2016, 07:20:28 PM »
Anytime. Remember, as Joe said, gelatin works much better if you get the beer thoroughly cold before adding, so that it can drop the chill haze proteins in suspension. This procedure is easy and foolproof:

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

Hmm?? I see that this article is recommending that you not get the mixture over 155F. Does that really matter since we are pouring this liquid directly into the keg while its still hot?  What if you heat the water without any gelatin up to boiling and then allow it to cool a bit and then add the gelatin?

I only ask because I don't really worry about clarity in my beers and they typically drop pretty clear anyhow. I've only fined with gelatin once.

10
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 29, 2016, 07:11:46 PM »
Let's keep this thread on track. No Brewtan, just the effects of LODO on roast flavors.

11
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 28, 2016, 11:47:12 AM »
A mini-mash should be easy enough to do to test roast levels.

While there my be some difference in LODO and typically mashed wort flavors, I don't find that I can extrapolate wort flavor to beer flavor. I'm not sure that this is going to tell me much.

12
All Grain Brewing / LODO Impact on Roast Flavor
« on: November 28, 2016, 09:53:58 AM »
With the interest in low DO brewing methods, an interesting finding is the method's effect on malt flavor. Generally, this is a positive result. However, there is anecdotal evidence that LODO may not provide a positive improvement in the flavor or perception of dark roasted grains in the grist.

In the interest of furthering this subject, I'm asking brewers to respond here with their observations of their resulting beer flavor perception when LODO methods are used on grists with perceptible roast grains. This will be more telling if you have brewed side by side batches or have used the same recipe with notable and differing results.

Thanks!

13
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: November 28, 2016, 06:45:49 AM »
This was pointed out on another forum: British beer recipes often employ some form of simple sugars. That factor along with this yeast's inability to ferment maltotriose is likely to produce a beer that has acceptable attenuation, body, and taste. Using this yeast with an all malt wort may not produce a good result.

14
General Homebrew Discussion / Re: Mash thickness
« on: November 24, 2016, 11:16:38 AM »
Hey, be careful when mentioning the Strong dosing methods. That is for RO or Distilled water only. It could be a total screw up if a brewer applied that recommendation to their tap water.

15
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 06:13:53 PM »
The descriptions of S-189 and W34/70 on the yeast website says that the S-189 attenuates 1% more than 34/70. In addition, it says that 189 is less fruity and is cleaner.

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