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Messages - mabrungard

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1
All Grain Brewing / Re: Hefe recipe thoughts
« on: May 13, 2019, 12:46:03 AM »
Rinse, Denny? I've not heard of that before. How and Why?

2
General Homebrew Discussion / Re: wort is astringent
« on: May 08, 2019, 01:25:47 AM »
Low wort gravity increases the osmotic stress that pulls tannins and silicates out of the grist. Too low gravity in final runnings is the primary cause of tannin issues in beer from my experience. I don't feel that pH or temperature are nearly as important as this low gravity effect.

3
I know that tannin extraction is mostly pH based, but have you taken a gravity reading on the very last runoff that you are collecting from your mashtun?  Perhaps you are dipping below the "accepted" gravity for extraction (1.010)? 

I am much less inclined to blame it on pH. In my experience, the final gravity of the runnings is the greatest factor. I try to stop before falling below 4 brix. In a way, that is like a batch sparge.

4
Since good RO water will have very low alkalinity, I don’t bother acidifying it. The other consideration is that it’s only going to take a teeny amount of acid to drop pH.

5
Beer Recipes / Re: Bittering Adjustment to American Amber
« on: April 20, 2019, 06:41:13 PM »
More drying on the beer finish might be enough to improve that beer. As 'some guy' previously mentioned, increasing the sulfate content would help ;). You can check the effect out now by adding a thin pinch of gypsum powder to a pint of that beer and mixing it in. That amount should be around 100 ppm sulfate.

6
All Grain Brewing / Re: pH reading
« on: April 16, 2019, 01:35:31 AM »
That pH response is common. I've conducted over 50 test mashes and the consistent response is that initial pH is extremely likely to be quite low and it will rise by several tenths during the mashing period. I find that mash pH tends to stabilize around the 45 minute mark.

LESSON: If your early mash pH measurement says that it is below your targeted pH, you're in good shape. It will rise.

7
All Grain Brewing / Re: Thin vs. Thick Mash
« on: April 14, 2019, 09:33:54 PM »
Goose, don't confuse 'conversion' with appropriate sugar production. I concur that virtually all starches in a mash can be converted within 15 minutes. However, that doesn't mean that the types and proportions of sugars in the wort will be appropriate or desirable. I haven't found that a mash that is only long enough to convert all starches makes a good beer.

I find that mashing for around an hour gives the various enzymes enough time to do their thing in creating the array of sugars I want in my wort. Within that time, I'm able to vary mashing temperature to dial in the attenuability that I want in the beer. In general, I either perform single or double temperature steps plus a mashout step (only because a mashout step is super easy with a RIMS and it does increase extraction efficiency slightly).

So that slight pH excursion that I've documented in all those test mashes probably doesn't really amount to a significant effect on the overall fermentability when the mash duration is significantly longer (this is totally conjecture on my part). 

Kellerbrauer, I have a difficult time believing that mash thickness would have an effect on efficiency. Efficiency is the extraction of fermentable content from the grain solids into the water. As long as the starches and sugars can get out of the kernel material, it seems that the amount of water they dissolve in should have little effect. However, I can believe that the activity of enzymes could be affected by mash thickness.

8
I realize that.  But if homebrewers were pushing for a law that the California Craft Brewers Association was opposed to?  Would AHA support homebrewers and the BA support the pro brewers? That seems awkward and unlikely to happen.  My guess is we would not be supported.  Ultimately the allegiance is to the pro brewers.


Well I'm not sure what condition might not be in both of our interests, but I suppose it could happen. Under that condition, I would say you have to follow the money. We homebrewers are out of luck.

In my terms on the AHA Governing Committee, I've noted that BA and its members are solidly behind AHA and homebrewers. However, I don't believe its under the assumption that we'll be future craftbrewers. I believe its because we tend to be the pulse of craftbrewing and innovation and we are great craftbeer consumers and advocates. In other words, BA members are supporting their best customers.

Regarding who needs who...more, I don't believe that either does need the other. We would get by fine separately. But there is great synergy in our pairing and it was the creation of AHA that enabled Charlie P. to forge his craftbrewing alliances and acquisitions that now form BA. Overall, I'm very happy that AHA is part of the BA team.

By the way, BA does underwrite AHA operations. AHA does far more for homebrewers with the help of BA.   

9
All Grain Brewing / Re: Thin vs. Thick Mash
« on: April 14, 2019, 06:27:22 PM »
I've completed a large series of mashing trials that were focused on pH variation during mashing and one thing that I found surprising was that thin mashes experience greater pH variation during the course of the mashing period. It appears that thicker mashes exhibit better buffering and pH stability than thinner mashes, but all mashes tend to start out at a lower pH and then they rise consistently during the mashing period.

This is the primary reason that I no longer recommend paying much attention to the early mash pH. While it's OK to measure pH at around the 15 minute mark, the only thing you should be looking for is that the pH is BELOW your intended target mashing pH. Its not until about 45 minutes into the mash that pH tends to stabilize. In other words, DON'T PANIC IF YOUR EARLY pH IS LOWER THAN TARGETED.

The apparent phenomena where pH tends to vary more in thin mashes does give me pause. I know that Brew in a Bag (BIAB) brewers often have very thin mashes and that does incur early mash pH's that are a tenth or two lower than a thicker mash. That makes me wonder if thin BIAB mashes tend to result in less beer body due to the fact that lower mashing pH encourages more proteolysis (protein breakdown) than at higher pH??? I extend that question to any BIAB brewer that may have observed anything like this. The question might also be posed to brewers that have brewed with the identical recipe and yeast using thick and thin mashing and if their resulting beer body (or FG) was appreciably different. 

I look forward to any confident observations you may have.

10
Equipment and Software / Re: Shortening a Bi-metal Thermometer Stem
« on: April 11, 2019, 01:06:02 AM »
NO. I'm almost sure that it can't successfully be done. The bi-metal strip is attached only at the tip and the remainder of the strip extends up to the dial gauge.

11
Yeast and Fermentation / Re: M J lager yeasts
« on: April 11, 2019, 01:03:40 AM »
Robert, that is an amazing find. In a way, I can understand why they do it. There are many strains that the true manufacturer's do not package for homebrewers. You can only get those in half kilo bricks.

Very Interesting!

12
HomebrewCon 2019 / Re: Homebrew Con 2019
« on: April 05, 2019, 12:54:04 PM »
Anyway some one can list the states where it is prohibitive to have the conference?

Any chance we can get an answer to this question?  I think it would help motivate some clubs.

Interesting thought. While I’m not sure there is a list, I’m betting that the AHA events planning staff has some semblance of a list.

13
I use a temperature controlled chamber that is ducted into my beer fridge’s freezer compartment. I’ve found that a fancy thermowell is not necessary. I have taped a small 2” by 2” foam block to the side of the fermenter and the probe is inserted between the foam block and fermenter wall. I now have a Tilt and it agrees with the temp controller’s reading. It’s good enough.

14
The temperature of the mash bed is completely irrelevant with respect to enzyme denaturing. The only thing that does matter in that respect is the maximum temperature that the wort reaches at each step. So the 8 to 10 degree overshoot is the reason that the resulting beers tend to be less attenuated.

I recommend that you use the HERMS discharge temp as your mashing criterion in the future.

15
There is more heat content in the wort than in the grist solids. In addition, it is far easier to move wort than the grist. If you want more uniformity in mashing temperature, pumping the wort through the mash is the way to go.

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