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Messages - mabrungard

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16
Ingredients / Re: Post your water report
« on: April 18, 2017, 02:25:47 PM »
pH                   7.5
Calcium          75.1
Magnesium     20.8
Sodium          15.3
Sulfate           27.7
Chloride         34.1
Alkalinity, Total (CaCO3)   233.6

It's not great, but it can be worked with. Pre-boiling that water will knock a bunch of calcium and alkalinity out. Read the Decarbonation by Boiling thread on this forum.

Otherwise, learning to use acid effectively will be a skill you develop. Acidification can take care of excessive alkalinity, but beware of overly 'flavorful' acids with this level of alkalinity. Phosphoric acid may be a good choice in this case.

17
Kegging and Bottling / Re: How often do you clean your beer lines?
« on: April 16, 2017, 08:08:33 AM »
I flush with water after each keg and sanitize with StarSan or Iodophor. Since I use clear lines, I inspect the line for any evidence of buildup in the line. I use Beer Line Cleaner on those lines but find that sometimes a buildup is significant enough to warrant filling the line with hot sodium hydroxide (lye) solution and letting the line sit filled with that solution for a day or so. The lye solution has proven to always work, but its very dangerous to work with.

18
Yeast and Fermentation / Re: How much to under pitch?
« on: April 14, 2017, 06:05:25 AM »
I like the taste of yeast poop.

Isn't it yeast pee?

19
Beer Recipes / Re: Brun water question for black saison
« on: April 10, 2017, 07:52:39 AM »
I'm pretty sure that the amount of black malt will be low, but it will add to the drying of the beer finish. A typical Saison should include some sulfate in the water to help with drying its finish, but I don't think you would want as much in the water due to the roast. Less than 30 ppm Cl and maybe 40 to 50 ppm SO4.  One of the Balanced profiles might do. The color of the selected profile shouldn't matter too much since you'll still want to be sure to target a desirable pH. I don't believe that a high pH that is appropriate for a porter or stout should be used with the likely low roast content in this beer. 5.4 or less is likely suitable.

20
The gravity difference between the trials is remarkable. I'm trying to understand how the process or SMB could affect that to that degree. There is no doubt that the gravity difference would markedly alter the beer flavor and perception.

I appreciate the author mentioning the honey notes in the regular beer version. Unfortunately that note is a sign of oxidation. I'm curious if the beers can be retasted in a few months to assess if the longevity of the beers is affected.

21
Yeast and Fermentation / Re: lactic acid amount?
« on: April 05, 2017, 01:36:30 PM »
1 ml 88% lactic per gallon is safe. Flavor effects for most drinkers start at about 1.5 ml per gal.

22
All Grain Brewing / Re: Chlorine smell but no chlorine flavor?
« on: April 03, 2017, 08:07:05 AM »
The presence of a chlorine aroma in beer is extremely unlikely. Any chlorine compounds would be immediately converted to chlorophenols in beer and wort. Possibly you are confusing the aroma?

23
Ingredients / Re: New Hop Oil Composition Comparison Chart
« on: March 30, 2017, 11:29:35 AM »
So I grabbed some YCH hop data and created a heat map in the enclosed view. 

Interesting. I see that the hops are listed in alphabetic order, but I can see that that may not be the best way to list them. I'm assuming that the chart was created in Excel. I'm betting that the hop varieties could be better sorted using a combination of the column values to possibly help illustrate varieties that are more similar or distinct. Could you use the Data Sort feature to re-order the varieties to show that for us or provide the Excel file?

24
Yeast and Fermentation / Re: Help troubleshooting, 34/70
« on: March 29, 2017, 08:10:17 AM »
I was judging recently with a BJCP Master judge that frequents Prague and he points out that the Czech really enjoy much more diacetyl than most Americans would find tolerable. And this is across a wide spectrum of Czech beers. Maybe your beer isn't too bad.

First, you need to be ready to heat your fermentation chamber when the ambient conditions don't suffice. I use a heating pad to supply heat on those rare occasions.  The other thing you can do to help detect diacetyl is to heat the beer sample to help bring it out to the taster.

25
All Grain Brewing / Re: Fun with Water
« on: March 29, 2017, 08:00:22 AM »
I think I'll also invest in some better pH strips.

Unfortunately, there are no pH strips that can provide definitive guidance or information when working with wort. Colored wort makes any interpretation very difficult and error prone. They really aren't a substitute for a calibrated pH meter.

26
All Grain Brewing / Re: Fun with Water
« on: March 27, 2017, 09:45:56 AM »
Atlanta water is right out of the Chattahoochee and its a great starting point for brewing. I'm not sure where you got that profile from, but be aware that a water is unmineralized as Atlanta's is often dosed with lime or some other caustic to reduce the corrosiveness of the water so that it won't eat the pipes in the ground and in your house. Do get a Wards test to find out if your tap water matches the profile you've posted.

27
Yeast and Fermentation / Re: Ethyl acetate or fusels?
« on: March 25, 2017, 01:19:57 PM »
Excessive oxygenation can also promote fusel production. In essence, anything that promotes high cell growth rate can produce fusels and esters. High fermentation temp does promote potentially high cell growth rates.

28
Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 12:02:46 PM »
I notice that some Pro's are washing their yeast with chlorine dioxide with pretty good success. It looks pretty simple when using that active ingredient. Anyone have any experience with it?

29
All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 04:53:18 AM »
 My first question is, how sure of your gravity reading were you? Wort will stratify very quickly after the boil and if you collected you were gravity sample near the surface it will be low. Maybe your concerns are unfounded?

30
Ingredients / Re: Habanero question
« on: March 19, 2017, 01:24:10 PM »
One of my club members has made a couple of Habanero beers by employing the method below.

http://www.instructables.com/id/Remove-the-Heat-of-a-Pepper-not-simply-de-seeding/

It is a multi-step process, but I can attest that it can be very effective. My fellow member's first version had huge Habanero flavor and NO heat. He had used something like 10 peppers in a 5 gal batch and had fully and faithfully used the method above. The concensus at our club meeting was that the method is too effective. He repeated the batch, but was a little less emphatic in removing everything. The result was a much more pleasing, yet still light, heat to accompany the huge Habanero flavor.

This is well worth your consideration!

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