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Topics - mabrungard

Pages: 1 [2] 3
16
Ingredients / Rahr Base Malts and Bru'n Water
« on: January 20, 2013, 12:28:01 PM »
As we know from several sources, Rahr base malts tend to produce a mash pH that is a couple of tenths lower than other similar base malts.  I just finished up a brew using a large percentage of Rahr 2-row Pale and was able to verify a corrective input for Bru'n Water that accounts for the higher acidity Rahr malt. 

I recommend increasing the color rating of the Rahr base malt by about 3 lovibond to account for the extra acidity.  For example, for a Rahr Pale malt with a color rating of 2 L, input the color rating as 5 L in Bru'n Water.  That will improve the accuracy of the mash pH prediction.

Enjoy!

17
General Homebrew Discussion / For the Love of Hops Pre-sale for AHA Members
« on: November 13, 2012, 02:00:10 PM »
The pre-sale event for the upcoming book: For the Love of Hops has started.  AHA members get a 40% discount.  Another reason to be an AHA member!

18
Ingredients / Gratzer Water
« on: November 09, 2012, 10:50:54 AM »
I just finished reading the excellent article on the smoked wheat beer, Gratzer in the Nov/Dec 2012 Zymurgy issue.  Since a Gratz water profile was included in the article, it got my interest. 

As with many water profiles from historic brewing cities, the uninformed use of those water profiles can get you into trouble.  The Gratz profiles included in the article are cases in point.  Of those Well samples in the article, only Well #2 comes close to balancing and it requires an assumption to achieve that balance.  The assumption comes for the Alkalinity.  Unfortunately, it appears that the alkalinity should have been labeled HCO3 instead since the profile does not come close to balancing with 325 ppm (as CaCO3) Alkalinity.  So, the Gratz water profile can be reasonably assumed to have the following profile:

Ca:      121 ppm
Mg:      31 ppm
Na:      32 ppm
SO4:    145 ppm
Cl:       67 ppm
HCO3:  320 ppm

Fortunately in the case of this light-colored wheat beer, trying to duplicate the bicarbonate (HCO3) content is pointless.  That water is far too alkaline to brew this pale beer.  Fortunately, the simple process of boiling the Gratz water would result in the following profile that is more suited to brewing this style:

Ca:       45 ppm
Mg:       31 ppm
Na:       32 ppm
SO4:     145 ppm
Cl:        67 ppm
HCO3:   80 ppm

This reduces the alkalinity significantly and creates Residual Alkalinity conditions that are reasonably suited for brewing this beer.  The article goes on to say that an Acid Rest was used in the brewing.  That should further neutralize the HCO3 and make the water more suited to this pale style and make the finished beer more tart and spritzy.  That effect can be parroted with a minor addition of lactic acid.  I'd say enough acid to neutralize about 20 to 30 ppm of the HCO3. 

This sure looks like an interesting beer.  I love session and smoked beers and this should be something enjoyable.  Try it out with these water recommendations and you should be in the ball park. 

That entire issue was really enjoyable and information packed.  If you are not an AHA member, I can assure you that AHA dues provide quite a return.  Seriously consider joining. 

19
Equipment and Software / ColorpHast pH Strip Information
« on: October 25, 2012, 02:19:12 PM »
I received this interesting information from a friend of mine who spoke with a technical services representative from EMD, the producers of the ColorpHast plastic pH strips.

The Rep said that to use ColorpHast strips correctly, the strip immersion time must be from 1-10 minutes until no further change is noticed.  He said that this is because of the very low ionic concentrations of what brewers measure, (ie: water/mash/wort/beer).  He went on to say that the quick "Dip and Read" will NOT render a correct pH measurement.  He also confirmed that the strips do read about 0.2 - 0.3 units low at mash temp. So the findings of Kai Troester and AJ Delange about the readings of these strips are confirmed. 

Another thing the EMD Rep mentioned, was that ColorpHast strips have an expiration date of 3-5 years IF they are stored in a closed container with a desiccant (moisture-removing agent).  Apparently the strips are adversely affected by air moisture.   If the strips are not carefully stored and protected, they have a typical shelf life of 1-2 years.

Enjoy!

20
Commercial Beer Reviews / Sweetwater Motor Boat Ale
« on: October 21, 2012, 12:13:15 PM »
I just enjoyed a six of this seasonal from Sweetwater Brewing.  Since I moved to Indynaner from FL almost 4 years ago, I haven't had much opportunity to sample Sweetwater brews.  I've enjoyed their very enjoyable 420 Pale Ale for years.  But I fortunately passed it up in the grocery store during my beach vacation in FL and got on the Motor Boat. 

This is purported to be their version of an ESB and I can say that it meets expectations on all marks.  It definitely is an ESB with a caramelly malt flavor that balances the substantial hop bittering.  The hop flavor and aroma are definitely American with significant citrus notes, but there are very pleasant floral notes that compliment the typically citrusy American hop character. 

I have to admit that I would enjoy a little less citrus while keeping the floral to make it a little more English, but this is still a very enjoyable beer.  An ESB doesn't have to use English hops, so it can still be called an ESB.  Seek it out.

21
General Homebrew Discussion / Alabama Beer Success
« on: August 01, 2012, 06:16:30 AM »
I just heard about Alabama's success in permitting commercial beer to be sold in bottles up to 750ml on National Public Radio today.  Even the Free the Hops group was cited in the report.  Congratulations! They'll have to find more space in the shops now.

I understand that they could only have beer in pint bottles or smaller prior to this. 

22
Its not quite good news for homebrewers, but its a move in the right direction. 

http://www.govtrack.us/congress/bills/112/s1789

You'll need to scroll down to Section 404 to see the provision that allows 'licensed winery or brewery' to mail alcohol. 

23
Ingredients / Bru'n Water v 1.12 Posted
« on: May 03, 2012, 06:35:25 AM »
I've posted an updated version of Bru'n Water includes significant improvement to the User Interface and corrects an error in mash pH estimation that occurs when batch size changes. 

Enjoy!

24
Equipment and Software / Irish Moss Mill
« on: April 21, 2012, 09:07:53 AM »
I just saw a post on another site regarding Irish Moss.  That person used a pepper mill to grind the IM finer.  That seems like a great idea and I'll be following suit.  Right now, I just keep my IM in a little plastic baggie and dole it into a shot glass for rehydration.  I figure that I can get a cheap pepper or salt mill at a store and keep my IM in there and dole it out in a finer grind in the future.

25
Equipment and Software / Bru'n Water Knowledge
« on: February 29, 2012, 10:15:09 AM »
I've just enhanced the Bru'n Water site to include a nicer and more informative web-based version of the Water Knowledge that has always been included in the Bru'n Water software.  Now you can easily view some of the most comprehensive brewing water knowledge on the web without having to download Bru'n Water.

The link in my signature line gets you to Bru'n Water and the link to the Water Knowledge page. 

Enjoy!

26
Yeast and Fermentation / WY 1338 is Gone
« on: January 25, 2012, 01:52:49 PM »
I just heard from my LHBS that Wyeast 1338 European Ale yeast has been discontinued.  Looking at Wyeast's website, it appears this is true. 

This was my favorite yeast for malt focused ales.  I'm disappointed.  Are there suggestions for other low attenuating and malty flavor focused yeasts from Wyeast or White Labs?

27
Ingredients / Weyermann Abbey Malt
« on: January 12, 2012, 09:56:25 AM »
I was doing some research for Bru'n Water and stumbled on Weyermann Abbey malt.  It seems to be an odd semi-Base, semi-Crystal malt with a color rating of up to 19L.  Here is the description from their specification sheet:

High degree of modification of both proteins and starches. Excellent friability. Low β-
glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color,
maltiness, body, and mouthfeel to finished beer. Promotes flavor stability.


I also followed up with Weyermann's Quality Manager, Andreas Ricther and this was his response.

Weyermann® Abbey Malt is a Specialty Malt produced on a kiln.
Due to a unique germination and kilning regime we reach the special characteristics of this product.
The enzymatic activity is low to medium. That means this malt requires mashing and enzymatic active base malt.


By the description from the spec sheet, the comment that its 'highly acidic' suggests that it does have some Crystal malt character.  Crystal malts are quite acidic by nature.  Andreas' comment that it has some enzymatic activity differs from the typical Crystal malt though.  But, it still requires mashing (apparently with an active base malt to supply some extra enzymes).  This has a pretty dark color rating for a base malt.  

Has anyone used this malt?  I could not find information on it from this forum or the Homebrew Talk forum.

28
The Pub / Why hide behind a Alias?
« on: November 02, 2011, 01:22:12 PM »
I've noticed that a lot of participants on this list hide behind an alias and they don't reveal who they are.  As far as I'm concerned, I don't feel that anyone that can't reveal their name can expect to be taken seriously.  Why would a reader assume that if someone is not willing to stand behind what they say, that they should be believed or taken seriously?  On top of this, I think that when you know that others know who you are, you're probably not going to act like an a$$ on the list. 

This is sort of along the lines that created the Rennerian coordinates on Homebrew Digest.  I believe it came from an attempt by Jeff Renner to get participants in that list to identify themselves and improve the factuality and civility of that list.  Fortunately, I haven't noted any uncivil manners on this list.  But it sure would be nice to know who my fellow list mates are. 

Stand up and let the world know who you are.  Put your name in your signature line and stand behind what you say!  You would not be alone.  The folks who only ADD content to this forum let you know who they are.
 

29
Equipment and Software / New Carbonator Caps
« on: August 24, 2011, 05:37:47 PM »
I was just on the Crankandstein website and noticed they are producing a pretty nice setup for carbonator caps.  Price for 4 caps with the filling chuck....$20 !!!!  And it fits your ball lock gas out fitting.  Way to go.  I'm going to have to cough up some dough and try these. 

http://www.crankandstein.net/index.php?main_page=product_info&cPath=3&products_id=4

30
Equipment and Software / Utility Sink for Electric HLT
« on: August 18, 2011, 12:21:10 PM »
I just thought of an interesting and inexpensive alternative to create an electric-fired HLT for my new all electric brewing system.  The typical SST keg or pot is the typical vessel for a hot liquor tank, but that was going to be expensive and require some modification.  Not too bad an alternative, but I was searching.  Aluminum pots are another alternative, but again they will require modification.  Either of those vessels would be more difficult to insulate since they are cylindrical.  

A typical insulated water keg is another option, but I am concerned with placing an electrical element in a plastic vessel with thin plastic walls.  Plus, they have relatively small diameter and that would require installing the element vertically in the keg.  

I pondered other barrels and tanks and then lit upon the idea that a typical single-basin sink could suit my requirements.  I brew batches up to 10 gallon volume, so I might have the need for about 10 to 11 gallons of sparge water.  A utility sink would work since they typically have 20+ gallon capacity.  

The good thing with a utility sink is that a drain outlet is standard and the typically straight side walls are well suited to mounting a flange-mounted heater element so I wouldn't have to deal with a 1" NPS fitting or nut.  There are stainless utility sinks, but there are also the thick plastic or composite sinks that might also be suited to this elevated temperature duty (say 180F).  

The flat sides and bottom of the sink should make it pretty easy to glue on panels of foam insulation.  I figure that insulation shouldn't cost too much and it should pay off with less heating losses.  Another slab of foam can be employed to serve as a lid to the HLT.  

I think this could be pretty neat and effective.  Any other thoughts?

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