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 ... 72 73 [74] 75 76 ... 125
1096
Ingredients / Re: Adding gypsum for IPAs
« on: February 15, 2013, 11:52:33 AM »
Alexanders extracts are fairly low in all ions.  They have good water quality in the area of California that its made in. 

Since I don't have information on the ionic content of the spring water, I would go with the distilled water if you really want this batch to shine.  You will want to add 100 or 200 ppm of sulfate using gypsum to make the beer dry better and enhance the hopping. 

1097
Homebrew Clubs / Re: Dues for Home Brew Club
« on: February 14, 2013, 03:24:01 PM »
We have been charging $20/yr for individuals for years.  We recently started providing commercial examples of the beer style of the month that are sampled at our monthly meeting.  So now attending the monthly meetings is a way to enjoy the fruits of their dues.  Its a win-win for everyone.  The club shows a definite benefit for membership and membership grows and the meetings tend to get more members there and the activity grows. 

This is the same thing that my old club in Tallahassee does.

1098
Ingredients / Re: Adding gypsum for IPAs
« on: February 14, 2013, 03:16:38 PM »
Ideally, a brewer needs to know what the ionic content of the extract and brewing water is before deciding on adding more minerals.  In some cases, finding the extract ionic content and its result in your beer can be a little tough.  Finding out the ionic content of your water should be a little easier, especially if you start with RO or distilled water.  In many cases, using RO or distilled water is safest when brewing with extract.  That way you don't have to worry about overdosing any particular ions. 

From my review of the major US extract producers, you wouldn't have to worry about excessive sulfate in their extracts.  For Briess extract, you do have to worry about elevated sodium so don't add any sodium or use a water with much sodium. 

So with those caveats, there is no reason not to plan on modest sulfate additions to improve the perceptions of this planned hoppy beer.  The sulfate will help dry the finish and improve the perception of hops and bitterness in the beer.  I would use a tool like Bru'n Water to help calculate how much sulfate-containing mineral you add.  I wouldn't increase the sulfate concentration any more than about 250 ppm since there is some sulfate in those extracts.  If you are not a fan of dryer and hoppier ales, then I would further reduce that sulfate target.  Its all a matter of taste. 

Add the gypsum to the boil.  It does not matter much when, but I would add it early so that there is more opportunity to fully dissolve.

Enjoy!

1099
All Grain Brewing / Re: where do you take mash pH?
« on: February 14, 2013, 10:03:36 AM »
Gordon Strong recommends taking your Ph at the beginning of your mash and reading AT MASH TEMPERATURE,  NOT COOLING. Cooled sweet wort is going to read~.35 higher.

I believe that the reading after cooling is the accurate one.  On this I disagree with Gordon.  I could be wrong....again....

No, unfortunately this is something that apparently Gordon did not understand.  Always cool your wort to a somewhat consistent room temperature and perform your pH reading then.  5 or 10 degrees off of the typical room temperature in the 70's F range is OK.  The pH won't vary enough to matter when you are that close. 

1100
General Homebrew Discussion / Re: My water profile
« on: February 12, 2013, 09:05:06 PM »
Yes, the sodium and alkalinity are quite a bit high.  Is this from an ion-exchange softener?  The profile would suggest so. 

But dilution with RO water should do a world of good.  All the other ions are very low, so after diluting to meet the desirable sodium concentration, I'd plan of adding a little acid to further reduce the alkalinity to meet the needs of your current brew. 

Another option would be to forget the tap water and just use all RO if you have your own machine.  Then I would either use lime or this tap water to add alkalinity to the water as needed. 

1101
All Grain Brewing / Re: where do you take mash pH?
« on: February 12, 2013, 03:32:06 PM »


If you're doing it after vorlauf, isn't that too late to do anything about it since you are done mashing?

No, what I'm recommending is that a brewer perform an early vorlauf to fully mix the wort and any foundation water.  This would be in the earliest stage of the mash.  Then let it set and collect your pH sample. 

1102
Ingredients / Re: honey malt
« on: February 12, 2013, 06:50:46 AM »
Next time you are in your LHBS and they have Honey malt, do sample a few kernels.  It does have an amazingly honey-like flavor that does make it to the beer.  I agree that this is one of those grains that should be utilized in moderation.  It would be easy to overdo. 

1103
All Grain Brewing / Re: where do you take mash pH?
« on: February 12, 2013, 06:47:25 AM »
Funny you should ask about this.  One of my professional clients called me about their practices yesterday.  They run a 20 bbl system and the tun doesn't have rakes.  They have a vorlauf pump, but had not been using it until the end of the mash.  I recommended that they perform more recirculation during the mashing to improve the overall mixing of wort within the mash. 

You can either move the media or move the liquid.  Most homebrewers can mix their mash.  But when you get into the 20 to 200 bbl range, its tough to mix the mash unless there is a built-in raking system.  However, we RIMS brewers know that mixing is not necessary since we are moving the liquid. 

In my opinion, you should sample for pH after you have mixed the mash well and vorlaufed any foundation water from the bottom of your tun.  Remember, that water is part of the overall chemistry of the mash system.  Your sampling should make sure that is well incorporated in the overall wort.

1104
All Grain Brewing / Re: 100% munich
« on: February 10, 2013, 06:35:49 AM »
100% Munich and hops...its an D Alt with extra hop aroma and flavor.  The problem is that hop flavor and aroma tend to clash with malt when the maltiness is very high, in my opinion. Having that cleaner Pils or Pale malt flavor allows the flavors to balance a little better. 

I've tried this experiment also, excepting not to 100%.  Even at more modest percentage, the effect can be overwhelming.  I've also made plenty of 100% Munich D Alts and they are wonderful.  The real difference is that hop flavor and aroma.  Bittering is welcome, hop flavor and aroma...not so much.   

1105
+ 1 for everything Dave mentions, excepting that runoff time is the next most important variable after crush.  Those two factors are what I feel are the most important for efficiency.

1106
All Grain Brewing / Re: Need Some Serious Help
« on: February 10, 2013, 06:26:01 AM »
Oh, I like the effects of a hopstand or whirlpool hopping.  You don't get a lot a volatilization of the aromatics at that point since the wort is quiescent and there isn't that constant scrubbing that the steam from the boil provides.  Those aromatics largely stay put.  The duration of the hopstand is important.  I always whirlpool since I have a counterflow chiller.  That whirlpool and settling time is perfect for extracting the oils and volatiles from that final hop addition.  I allow 15 to 30 minutes for the hopstand.  I do get great hop expression in the final beers.

1107
I don't see a reason why the water would contribute to excessive sulfury notes.  It is probably the yeast.  Another good practice is to make sure that wort contacts copper during the brewing process.  Copper complexes with sulfurous compounds in the wort and removes them as a precipitate.  I piece of copper tubing may be all you need.

1108
Homebrew Competitions / Re: Judging at 2nd round NHC
« on: February 06, 2013, 03:21:22 PM »
It is true that the competition organizers generally fill the judging slots with the most highly ranked judges available.  That doesn't mean you shouldn't volunteer to judge.  Good luck.

1109
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 06:55:03 PM »
Yes, the food grade stuff apparently is a little finer ground and it probably dissolves a little better.  Its still going to be slow...several minutes.

1110
All Grain Brewing / Re: salt additions
« on: February 05, 2013, 03:20:46 PM »
Rocks?  Gypsum is fairly soluble.  But I agree that it takes time to fully dissolve.  I note that even when you add gypsum to cold beer to check if it benefits from additional sulfate, it takes time.  I add my gypsum to my brewing water in the HLT and that too "takes time". 

The 'Rocks' thing is quite odd.  My gypsum is a fine powder and it never agglomerates into little rocks. Is this a brewing product or something else?   

Pages: 1 ... 72 73 [74] 75 76 ... 125