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Messages - mabrungard

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1
All Grain Brewing / Re: Low pH with Best Pils Malt?
« on: Today at 09:17:09 AM »
Avengard Pils was 5.2 at 34C/93F - I was in a hurry, so it was a bit warm still after mashing at 151F for 10 minutes.

Hmm, that is low for a base malt, but the temperature was too high. That was a test mash, you had the time to let it cool. The other caution is that you do need to go much longer than 10 minutes. A half hour isn't unreasonable.

I've noted that initially low pH's tend to rise and initially high pH's tend to fall during the mashing period. They happen to point to a pH of around 5.4. It's a weird phenomena that I've also shared with AJ DeLange to see if we can figure out what's going on. Its probably something to do with the phosphate buffering system in malt.

2
All Grain Brewing / Re: Lactic Acid measurements
« on: Today at 09:11:53 AM »
Sorry about that artifact regarding acid in sparging water in the Bru'n Water software. If the water already has less than 25 ppm alkalinity, then sparging water does not need to be acidified. That small amount of acid that the program is reporting, is a rounding error. I need to put another bit of code in there to zero out that artifact.

3
General Homebrew Discussion / Re: water talk
« on: Today at 09:08:10 AM »
My scale only reads 1gm  >:(

Looks like i gotta prepare like 4L and syringe a couple of ml down from there.  :o

If you are a probrewer dealing with multi-barrel batch size, then a scale with 1 gram reporting is OK. But for the typical homebrew-sized batches, you really need to get a scale that reports down to a tenth gram for the mineral additions we deal with. Scales are relatively cheap.

4
Sean Terrill brews in Leadville, CO at something like 10,000 ft. He would know the answers. Hopefully, he will see your posting. @a10t2

5
All Grain Brewing / Re: Lactic Acid measurements
« on: Today at 06:43:50 AM »
That small amount says you don't need to add any acid. It sounds like your water alkalinity is already very low. RO?

6
All Grain Brewing / Re: Question about evaporation
« on: February 05, 2016, 03:30:37 PM »
But also recognize that longer boils will concentrate the ionic content of your brewing water. If you are boiling off more than about 10 to 15 % of the original volume, you may need to reduce any mineral additions to compensate for that concentration.

7
Commercial Beer Reviews / Re: Mission Street IPA is back
« on: February 02, 2016, 06:06:24 PM »
Firestone Walker used to brew it. Don't they still?

8
All Grain Brewing / Re: water profile for black lager
« on: February 01, 2016, 03:35:17 PM »
You might find that mashing this as a pale grist first and then adding the roast addition at the end of the mash is a good option for this beer. You won't need to have the level of alkalinity that the Brown water profiles have if you are mashing the pale grist. Reserving the roast to the end does help diminish the roasty flavors, which are not really desirable at significant level in the Schwartzbier.

9
Ingredients / Re: chit, spitz, carapils and carafoam
« on: February 01, 2016, 03:31:09 PM »
It is sprouted enough so that it meets the RHG. It is so under modified, it is almost an adjunct. Bottom of the page.

With that said, my comment regarding the use of flaked barley becomes more salient. Why go to the trouble of sourcing chit malt when it is a less strong version (beta glucan wise) of raw barley? Flaked barley is a gelatanized version of raw barley.

10
Equipment and Software / Re: Conical Question
« on: January 28, 2016, 09:42:48 AM »
I don't think a conical makes a difference to the beer at our scale. Its mainly the materials of construction that provide an advantage.

11
Ingredients / Re: chit, spitz, carapils and carafoam
« on: January 28, 2016, 09:22:24 AM »
Spitz and Chit are essentially the same: undermodified malt. The malting process reduces the betaglucan content of the raw malt. I prefer to use very small quantities of flaked barley or flaked wheat to produce a similar effect (improving body and heading). It does take more of the wheat product to produce an equivalent betaglucan contribution of flaked barley. Be careful with flaked barley since I find it does have a raw grainy taste that can be objectionable in pale beers. (it pairs well with roasted grain flavors though :) )

12
Equipment and Software / Re: Conical Question
« on: January 28, 2016, 09:15:18 AM »
For the small conical kept at proper fermentation temperature, dumping trub is not really necessary. The yeast tend to remain in good shape for a week or two after fermentation and I've found that its not critical to move the beer right after ferment completion. In addition, if you empty the cone, then your racking port can't reach all the beer in the cone and you end up losing that. I typically ferment 6 gallons of wort in my 12 gal Fermenator and I leave the cone full of yeast to allow the recovery of more beer. I only rarely ferment 10 gal of wort and I'm not sure that its necessary to waste any of the yeast in the cone under that condition either.

I think those stainless Spiedel fermenters with the large lid and racking port are probably equal to a similarly sized conical. From what I've seen, their biggest drawback is that they don't seem to be available in larger sizes. But, if they had existed when I was in the market, I would have something like the spiedel since glass and plastic aren't ideal and I feel that having a large opening for cleaning is necessary. 

13
Equipment and Software / Re: Thermowells and temp probes
« on: January 26, 2016, 11:21:38 AM »
I put the sensor underneath an old sponge that I duct tape to the side of my bucket, so that the probe is sandwiched between the sponge and the side of the bucket.

Yep! That's what I do. Took a chunk of foam, cut a groove big enough to fit the probe, and taped it to my conical. I just insert the probe when its time to ferment. I used the aluminum tape and the foam stays put, even when cleaning.

14
All Grain Brewing / Re: 1st time water adjustment question
« on: January 25, 2016, 08:33:10 AM »
The teeny amount of acid that was recommended for the sparging water is an artifact. It's essentially zero and you should treat it as such. There is no need to acidify sparging water that already has low alkalinity (like RO does).

It sounds like it was hectic on brew day with a lot of unanticipated changes. You did what you had to to make it better, but nailing those things down will make your life less hectic. That pH excursion to 5.8 should not have mattered too much, but its good that you brought it down to a more reasonable value.

As you already found, you could not have just added lactic acid and calcium salts to obtain a desirable mash pH with that grist. There was too much acidic grains in there and a bit of alkalinity was necessary for your RO mashing water. There really isn't a better way to better dark beers.

15
Ingredients / Re: neomexicanus
« on: January 24, 2016, 06:35:47 AM »
I had a glass of the Sierra Nevada Harvest Ale with the Neo Mexicanous hop, and I have to say it is a very pleasant hop. Definitely a peach note in the flavor and aroma. I would have another.

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