Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - mabrungard

Pages: 1 ... 66 67 [68] 69 70 ... 122
All Things Food / Re: Avocados
« on: April 07, 2013, 05:59:16 PM »

Birds and squirrels and possums and probably raccoons live around here.  Trouble is they just take a few bites and then decide to leave them on the ground.  I hate that.

That is what a high-velocity air rifle is for!

The Pub / Re: I'm honored
« on: April 05, 2013, 06:34:51 PM »
There is a reason. Knowledge and skill are valued.

Commercial Beer Reviews / Re: La Folie
« on: April 05, 2013, 06:32:17 AM »
Wait, if the beer is great, then the name couldn't be pretentious!

All Grain Brewing / Re: Whirlpooling
« on: April 03, 2013, 06:05:54 AM »
I have used whirlpooling quite effectively for over a decade.  A fairly decent stirring to get the wort mixed and moving well and then a 15-minute stand.  The trub cone is well formed.  Another technique to help stabilize the cone is to use a portion of whole hops in the hop schedule.  The whole hops sort of 'stack up' the cone the help it stay together as the wort is drained. 

Another important thing about whirlpooling is to draw off the wort at the periphery of the kettle bottom.  You need to create a manifold pick up tube that circles the periphery of the kettle bottom so that it avoids drawing a lot of the cone.  By the way, if you are boiling in a tall kettle with a relatively small diameter (like a 15 gal keg), then you are more likely to have the cone spread all the way across the kettle bottom.  Then you have no choice but to draw off wort higher off the kettle bottom.

General Homebrew Discussion / Re: Brett in Berlinner?
« on: April 02, 2013, 12:50:07 PM »
+1 to Jeff's comment.  Mostly lactic, but a note of brett is an enhancement to flavor.

All Grain Brewing / Re: Extreme Efficiency Boost!
« on: March 31, 2013, 06:34:03 AM »
Are you performing a mash out step to raise the overall temperature of the mash to near 168F?  If not, and you are just applying higher temperature sparging water, I can imagine that the higher water temp is the primary reason you are seeing higher efficiency. 

I do perform a mash out step and see several points increase as the temperature rises (I use a RIMS). The use of higher temp sparging water could simulate that effect.  If you are just doing single temp infusion, I think that a mash out step infusion could provide benefits too.

Equipment and Software / Re: Must PRVs be mounted vertically?
« on: March 29, 2013, 09:17:34 AM »
If they are spring-loaded, then orientation won't matter much.  If they are gravity-style (like a pressure cooker), then orientation is everything.  If you shake them and they rattle, then they are gravity-style.  The spring-loaded valves won't make a sound.

Ingredients / Re: ACIDULATED MALTS
« on: March 28, 2013, 12:59:16 PM »
Boy, I echo the comments above.  Why use acid malt at all???? Its imprecise and more expensive and a work-around that was fostered by that ill-conceived Reinheitsgebot.  Do the 'right' thing and use liquid lactic acid that you know the strength of and can dose accurately. 

I do not buy the notion that acid malt adds nuances to the beer that liquid lactic acid does not.  When either is dosed properly, they should generally be at or below the taste threshold.   

Ingredients / Re: ACIDULATED MALTS
« on: March 28, 2013, 07:52:44 AM »
As long as you are performing typical mashing and boiling practices, there should be no contamination with lactic bacteria.  Any bacteria are left behind in the mash or killed in the boil.  All malt typically has lactic bacteria and other organisms on it.  All killed by the boil.

Ingredients / Re: BLackprinz malt in Brun' Water
« on: March 28, 2013, 05:32:50 AM »
It should still be entered as a Roasted malt.  It has undergone the high heat that produces the same reaction products as any other roast malt.  I find that the dehusked roast malts perform the same as husked roast malts.

All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 05:28:39 AM »
Are there published standard formulas for water additions for each style of beer?

 I've had the same question. Seems to me if R/O water is all the same , it would be easy to come up with standard additions for different beer styles ?
  If two people use BrunWater to design a water for a stout using 100% R/O water, won't they get the same results?
  So why not just say make a list of additions to R/O water for different beer styles?

There are sort of recommendations for additions, but each brewer's preference is likely different.  That is the Brewer's Art.  I've included my interpretations of additions as part of Bru'n Water, but that is just a starting point.  One point that is quite important is that brewers should avoid excessive additions since they tend to produce minerally or harsh flavor in beer.  In most styles, let the malt and hops shine, not the water.  I'm thinking of a parallel to the "children should be seen and not heard" for water...maybe 'water should be supporting and not overbearing"? 

All Grain Brewing / Re: Hard packed grain bed - efficiency spike
« on: March 23, 2013, 09:17:25 AM »
I'm assuming the flow rate for your run off was slower than usual?  If so, that is likely the reason your efficiency was improved.  If you are willing to spend the time, high efficiency is possible. 

All Grain Brewing / Re: Brun Water question
« on: March 22, 2013, 09:43:06 AM »
And you call yourself a wastewater engineer, Martin!  pH of distilled water in equilibrium with CO2 is 5.8.  See table at bottom of page

Yeah, I know.  But distilled water is not encountered very much in the wastewater circle.  Do remember that with modest heating of distilled water, the pH will rise to near 7. 

All Grain Brewing / Re: Brun Water question
« on: March 22, 2013, 05:21:15 AM »
I think the 5.8 pH that is mentioned above may be referring to the mash pH of a pale malt mashed in distilled water. 

By the way, Kai's online calculator is cool.  However, the need to plug in a code number is not.  If they made it with cookies so that the website recognized the user and brought up all their work, that would be a nice feature.  I don't like being tethered to the net, but that feature would make it more appealing.

Yeast and Fermentation / Re: Quick souring method
« on: March 21, 2013, 12:48:03 PM »
One of my fellow FBI members has been quite successful with sour beers and this sort of souring treatment.  He mentions that you have to let the initial grain and water ferment go for several days.  Apparently the various populations of microbes compete, with the lactic bacteria finally out-acidifying the others and killing the others off.  The aroma of this competition changes over time.  Its kind of rank at points, but finally settles into that smooth sour lactic aroma.  Its at that stage that you want to pitch it into a major volume of wort.  The natural selection will have already run its course.

Pages: 1 ... 66 67 [68] 69 70 ... 122