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Messages - mabrungard

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Equipment and Software / Re: Cheapo pH Meter Experience
« on: January 11, 2017, 12:26:21 PM »
Interesting unit. Too bad it doesn't report to the hundredth. That is helpful when checking wort samples.

General Homebrew Discussion / Re: RO Water
« on: January 10, 2017, 07:39:53 AM »
My city tap water does not have any chlorine or chloramines.

That's curious. The only water system that I knew of that didn't add a disinfectant was New York City. They have since started disinfecting. Are you sure? It is the law per the Clean Water Act.

All Grain Brewing / Re: Glass Disaster
« on: January 09, 2017, 07:52:15 AM »
I like seeing another inexpensive SST bucket option that was mentioned above. The Chapman unit looks adequate and serviceable. All they need to add is a rotating racking tube so that you can reduce the trub carryover. I have a Blichmann conical and its great, but this sort of option brings stainless to more brewers. Hopefully we can avoid more glass incidents with the availability of these options.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 08, 2017, 05:22:47 PM »
I'm not about to say that pumping produces better results, it is just more practical.

All Things Food / Re: why can't you people simply say...
« on: January 08, 2017, 12:02:33 PM »
While I still use English units for my typical civil engineering work, I do pull out the SI units when things get hairy with slugs and other arcane units. Please forgive the unit war.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 08, 2017, 11:59:11 AM »
Is it correct to assume that using a wort return tube requires a pump?

That is correct. In my opinion, pumping wort is a preferable method of 'mixing' your mash...move the wort and not the grain.

IPAs are the autotuned pop music of the brewing world.  Flashy.  Popular.  Uninspired and requiring very little talent to produce.

A big dose of hops can cover a multitude of sins. I still enjoy a balanced symphony of hop flavor. My brewing opinion is that any hop that has the potential for catty, garlic, not a good hop and should be eradicated from the hop fields.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 08, 2017, 10:00:39 AM »
Stays put. No floating.

I guess that approach seals off the mashing zone from the atmosphere, but there is a slug of oxygen under that lid that adds to the oxidation load. But that is why there is an excess of meta in the wort. But using that assumption, it appears that just using a well-fitting lid on the tun serves the same purpose. I've gone to a bit more trouble with the floating cap, but I'm not sure that its truly necessary. A wort return tube and a sheet of plastic bubble wrap might be just as good.

Ingredients / Re: Bru'n Water calculations for a rye IPA
« on: January 07, 2017, 08:54:52 AM »
Looks fine. Somewhere between 5.3 and 5.4 should be good. While I prefer the high sulfate of the pale ale profile, its safer to start low and see where your preference lays. The good thing with gypsum, is that you can still dose your beer after fermentation.

I suggest you figure out how much gypsum it would take to bring the sulfate content of a glass of your finished beer from your 150 ppm target to the 300 ppm range. Its going to be a teeny amount. Then add to a glass of beer and mix in. It should dissolve in a minute or so. Taste the stock and gypsumed beers and see which you prefer. Do be careful to keep the carbonation and temperature similar for both samples. The higher gypsum dose should make the beer finish drier. That may be a desirable or undesirable effect, depending on the style, the bittering level, and your tastes. Adding post-fermentation gypsum is especially useful when you've created a beer that seems too full or sweet.

You don't have to accept where the beer finished up, if its too full or sweet.

All Grain Brewing / Re: Accumash and other Water Adjustment Questions
« on: January 06, 2017, 09:31:14 PM »
If the resulting beer tastes a bit flabby or dull, a post-fermentation addition of acid can do wonders for the flavor and perception. Adding 88% lactic at a rate of about 0.2 ml per gallon of beer should drop the pH by about 0.1 units. If you haven't used any lactic acid in the mashing and sparging stages, you should be able to add up to 1 ml per gallon of beer and not create twang in the beer.

Yeast and Fermentation / Re: BRY97 vs. S-05
« on: January 06, 2017, 09:23:53 PM »
I've got a pale ale on tap now that used BRY-97. Pretty clean tasting. I would use it again.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 06, 2017, 09:19:56 PM »
You can certainly build something much nicer than this (and many have), but I'm posting it to show how low the bar can be.

I agree, Andy. Here is a couple of shots of my mash cap. A piece of yoga mat with a piece of aluminum flashing bolted to the underside to spread the flow. The hose and fitting are purposely light...silicone tube with a nylon angle barb. I found that lightness is a VERY important feature, so that the unit floats well. The top side of the cap has a couple of wood stiffeners glued to the foam.

All Grain Brewing / Re: Porter
« on: January 03, 2017, 01:50:50 PM »
You don't need to match. Just get the profile close.

All Grain Brewing / Re: Salty/mineraly taste in a LODO pils
« on: January 03, 2017, 01:49:15 PM »
Is that 54 ppm SO4 in a Helles? Just curious.

Ca does not have to be high in a lager. 40 ppm in the mash is a good goal. But your sparging water can have zero Ca and then you end up with a very light flavor that benefits light lagers.

All Grain Brewing / Re: Salty/mineraly taste in a LODO pils
« on: January 02, 2017, 04:02:28 PM »
The road to 'minerally' is paved with chloride AND sulfate. I agree that the OP's water profile may have been too mineralized to accommodate the effect from SMB.

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