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Messages - mabrungard

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Ingredients / Re: Na levels in brewing...
« on: Today at 11:00:34 AM »
"Nuance" that is what the typical Na dose brings to beer. There is virtually no chance of saltiness when the Na level is less than 40 ppm and I find that up to 70 ppm works in Porters. I almost always add table salt to my beers, but its typically at less than 20 ppm in most styles. The Na is just the bonus since I'm really adding the salt for the Cl without the Ca. I'm not going to state that this minor salt addition really makes a difference in the flavor... but it's my beer and my attempt at artistry!

All Grain Brewing / Re: floor malted wheat and pilsner
« on: October 26, 2016, 06:57:18 AM »
One of my expert clubmates likes to characterize floor malted products as being less uniform in comparison to the typical drum malted versions. So, in a way, the difference might be better described as having a wider range of modification on the malt kernels. That could provide some difference in the beer.

Equipment and Software / Re: MW102 pH meter issue
« on: October 26, 2016, 06:39:36 AM »
There should be no degradation in a probe that has been sitting on the shelf, as long as the junction doesn't get dried out. The main degradation is due to the fouling of the junction. I've found that the gel filled Milwaukee probes are pretty durable. I have something like 30 brew days on my Milwaukee MW-101 in the nearly 5 years I've had it. Still going strong. It's always kept in storage solution.

All Grain Brewing / Re: RO Water Chem.
« on: October 25, 2016, 05:54:18 PM »
A failing RO membrane is more likely to result in more alkalinity in the mashing water and a higher mashing pH. The 5.2 pH result suggests that you have other things going on, like a more acidic than expected base malt.

Commercial Beer Reviews / Re: Anchor Steam - Dry Hopped
« on: October 24, 2016, 02:43:06 PM »
I had it over a year ago at HopCat in Indy. I loved it.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 24, 2016, 02:38:58 PM »
How does this  short boil jive with Low kilned malts that will supposedly throw DMS if they're not boiled long enough?

All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 21, 2016, 10:34:23 AM »
47 PPM is quite uncommon. Are you sure the units are correct?

All Grain Brewing / Re: Mash Water Chemistry for a RIS
« on: October 20, 2016, 05:02:29 PM »
70 ppm Na should be OK for a stout. I'm surprised with the low Ca value. I wouldn't add any more Cl to the water, but for a big malty RIS, having more sulfate would be OK. The sulfate will help dry the finish out and that is helpful when brewing a high gravity beer. Burton Ale is a big malty beer that was brewed in Burton on Trent and it was highly regarded and it was also reputed to be a forerunner to RIS.

Adding a bit more gypsum to bring the sulfate into the 100 to 150 ppm range could be OK. I would target 100 ppm to begin with and try out a touch more gypsum in your glass of that beer to see if it helps or not.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 20, 2016, 05:56:46 AM »
Aluminum is essentially unreactive at the range of typical wort pH. So, no worries with Al in wort. But it will corrode at typical beer pH.

Equipment and Software / Re: Cold crashing with Ss Brew Bucket?
« on: October 19, 2016, 06:16:14 AM »
I recently added a gas post to my Blichmann conical and I have to say it works beautifully!  I just connect my CO2 tank with the regulator at zero pressure and then dial in a teeny bit of pressure. No suckback when I drain the fermenter. My blowoff tube allows me to have somewhere on the order of a foot of water column on it, so I can pressurize the fermenter occassionally without having suckback.

Search for "gas ball lock bulkhead post" on Ebay to find plenty.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 18, 2016, 06:10:10 PM »
True Jeff, but the Uerige example strongly typifies the problems with oxygen contact. You recall that trip that my clubmates took to Germany last summer and they brought back very fresh bottles of Uerige. They were all showing staling and oxidation a week later when I tasted them.

But this brings up something I put forward a couple of months ago regarding oxidation. LODO is NOT appropriate for all beer styles. I still say that some styles need that oxidation during their creation in order to produce the proper and desirable taste profile.

Hmm? I'm wondering how this could have affected it. Somehow that mold was producing alkalinity...curious!

Ingredients / Re: Rahr Pilsner adjustment in BW
« on: October 14, 2016, 05:23:30 AM »
I don't know if you can apply that to their Pils malt. If you have a pH meter and distilled water, mash a small sample of the malt with distilled water at the proper water/grist ratio and check the resulting pH. A typical pils malt will produce a pH of about 5.7 to 5.8. If the resulting pH is lower, using the increased malt color setting would be appropriate.

Getting the base malt pH right is the most important thing for getting the overall mash pH right. Base malt is the largest percentage of the grist and has the greatest influence.

Ingredients / Re: Brewtan B
« on: October 14, 2016, 05:16:45 AM »
The extra SMB provides the neutralization capacity for subsequent oxygen uptake. The art of the matter is determining how much extra SMB you need in your system to provide adequate protection. Sure, 100 ppm SMB is probably a safe starting point, but it comes with an increased cost in terms of Na and SO4 content. Some brewers on the German forum have been experimenting with lower dosage, including me.

In my opinion, modest Na content in beer does not produce a really detrimental taste effect. If you can keep that below 50 ppm, it should be OK for virtually all styles. You shouldn't taste it as salty, but it could have a sweetening effect.

All Grain Brewing / Re: Beat down on a brew day
« on: October 13, 2016, 05:49:17 AM »
If your water is as void of minerals as you say, you should not have needed to add more alkalinity

Incorrect! When you add a large amount of calcium salts, like used in the Pale Ale profile, you will need to supply some alkalinity to keep the mashing pH from dropping too low. But in most other cases, we don't need to add alkalinity.

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