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Messages - mabrungard

Pages: [1] 2 3 ... 139
1
Ingredients / Re: Extract vs juice vs flavoring
« on: August 16, 2017, 09:58:57 AM »
I've used the Olive Nation apricot extract and found it to be very good. Very fresh flavor and aroma. It is an alcohol extract.

I do caution against purchasing extracts that are supplied in plastic bottles since I feel that they oxidize more easily. The Olive Nation products are in glass.

2
The Pub / Re: The approaching darkness
« on: August 16, 2017, 07:32:18 AM »
I'm planning on being on the Cherahola Skyway in western NC on my motorcycle for the event. Its probably going to be crowded!

3
General Homebrew Discussion / Re: I think I have to have this....
« on: August 16, 2017, 07:28:13 AM »
So when the probe needs replaced do you have to replace the whole thing?

Yep. That's my largest concern with this otherwise very good product.

4
General Homebrew Discussion / Re: I think I have to have this....
« on: August 15, 2017, 02:31:33 PM »
I can report that it is a very nice instrument. Hanna gave me one to test and it performs very well. The integration with IOS is perfect. It is still a little pricey for most homebrewers, but does what its supposed to.

5
All Grain Brewing / Re: Water Quality
« on: August 13, 2017, 01:46:26 PM »
There is a lot info published to support what chinaski found, and most reference the World Health Organization. 

The WHO is trying not to advocate RO water consumption since there is no reason for people to do so and RO or distilled water production is both water and energy wasteful. In addition, there is only rarely a problem with consuming high TDS drinking water. I don't have a problem with what WHO is trying to do, but there still is no other reason why a person can't drink rainwater, distilled water, or RO water.

6
All Grain Brewing / Re: Water Quality
« on: August 12, 2017, 01:41:40 PM »
If I'm not mistaken, its not a particularly good idea to drink RO water straight because it strips minerals from our bodies.

That's an idiotic internet statement. There are plenty of people around the world that drink rainwater. Rainwater is often as pure or purer than RO water. RO does not strip minerals from your body. The only thing it does is not supply minerals. Fortunately, we typically get all the minerals we need for metabolism from our foods.

7
General Homebrew Discussion / Re: Mash Tun Setup
« on: August 10, 2017, 05:15:35 AM »
As long as you have a pool of wort above your grain bed, there is no need to sprinkle wort over the bed. Just return the flow into that pool and you'll gain every advantage and the flow will spread evenly. If you create some sort of mash cap that floats over the wort, you will further reduce oxygen contact.

8
General Homebrew Discussion / Re: Making Vienna water from what I got
« on: August 10, 2017, 05:12:26 AM »
Does the FG confirm that the attenuation was low?

If you feel the beer finishes too full, you can always test if bumping the sulfate content up will help dry the beer more and produce a more balanced perception. While not very accurate, a millimeter (or so) pinch of gypsum between your index finger and thumb in a pint of beer will raise the sulfate content about 100 ppm. That's probably too much for this beer, but you get the idea...so a half pinch.

9
General Homebrew Discussion / Re: Beer color issue
« on: August 08, 2017, 06:44:24 PM »
Now that I can see a picture, the primary problem is the amount of yeast still in suspension. Let it chill for a couple more weeks.

10
General Homebrew Discussion / Re: Beer color issue
« on: August 07, 2017, 09:41:43 AM »
Elevated mashing pH will increase wort color and boiling for extended time adds color too.

11
The Pub / Re: On Technical Articles
« on: August 04, 2017, 06:24:49 AM »
I've authored or edited a number of geeky technical articles for Zymurgy over the years. While I agree that resources and supporting evidence needs to be included when pushing the technical envelope, a magazine like Zymurgy is probably not the place to include something like a Journal article. Most readers aren't that interested in poring over minute technical detail and assessing if the hypothesis of the article is accurate. They want a Reader's Digest version that gives enough detail and support while making it an easy read.

12
All Grain Brewing / Re: pH and the effect on hop flavors.
« on: July 25, 2017, 05:24:07 AM »
IME, those numbers are flipped (lagers finishing in the high 3s to low 4s and ales in the low to mid 4s).

No, those original numbers are more typical. Ale yeasts produce lower pH's than lager yeasts. But there are occasional exceptions.

13
Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 21, 2017, 07:01:16 PM »
I used 34/70 dry yeast for an Alt and fermented it at 60F and it seemed almost as clean as if I'd fermented at 50F. It is a very tolerant yeast. 34/70 is supposedly the same as 2124.

14
All Grain Brewing / Re: Using very hard water for all beer styles???
« on: July 17, 2017, 04:58:48 AM »
That water is likely to drop a lot of sediment after boiling. Given that a lot of the content is temporary hardness, the profile could be similar to Munich.

15
Yeast and Fermentation / Re: Attenuation question
« on: July 14, 2017, 10:33:34 AM »
Many roast malts contribute low fermentability that is in the 40 to 60 percent range. So you can expect to have your dark beers not attenuating quite as well as a pale beer mashed at the same temp and fermented with the same yeast.

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