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 [2] 3 4 ... 144
16
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 07, 2017, 05:59:08 AM »
ZnCl2 instead of table salt is a possibility.  Zn is one nutrient wort lacks.  Na at 75 from salt would taste waaay too salty.

Careful there! The taste threshold for zinc is very low. For that reason, zinc dosing is extremely small. If I recall correctly, zinc sulfate heptahydrate dosage is something like 1 gram in 10 to 20 barrels of wort. You can probably tell that it would be really hard to measure out a dose for a 5 to 10 gallon batch.

17
General Homebrew Discussion / Re: Secondary Fermentation
« on: November 06, 2017, 09:33:01 AM »
I don’t fully agree with Martin. While autolysis risk may be low, oxidation risk is higher with the excess head space. Bulk aging big beers in a properly purged and filled to capacity vessel is useful.

Agree. But that's what I believe a keg is for.

I still don't agree that transferring to an additional vessel is ideal. But I do like your recommendation for purging that vessel prior to use.

18
All Grain Brewing / Re: Tree House Brewing Water Profile
« on: November 06, 2017, 09:30:34 AM »
Malt provides a huge amount of Mg and K to wort. In addition, it varies per grain variety and terrior. Unfortunately, this analysis is unlikely to guide you with respect to what your water profile should be. It's best to standardize on quantifying what's in your water and the resulting effects on beer quality and perception, instead of trying to assess what's in your wort.

19
General Homebrew Discussion / Re: Secondary Fermentation
« on: November 06, 2017, 05:50:38 AM »
No reason to change vessels in almost any case. As long as the vessel is kept reasonably cool, autolysis potential is minor. 

As mentioned, most brewers use this as a clarification step and not really a second ferment. It ought to be known as primary clarification, not secondary fermentation.

20
Other Fermentables / Re: Club Cider Presing Today,
« on: October 28, 2017, 10:26:48 AM »
That is an interesting idea for clubs that live in areas with apple trees. I'm bringing this up to my club!

21
Maybe. Getting the process pH into the proper range does improve the conversion process. So its possible that it could improve the fermentability of the wort.

22
All Grain Brewing / Re: Water adjustment question
« on: October 25, 2017, 05:17:11 AM »
If you're batch sparging, there's no need to acidify the sparge water. If fly sparging, I would acidify the sparge water per Brun Water. As for the salts, adding them to the boil is fine.

I agree...marginally. Batch sparging results in the final runnings keeping a higher gravity and I find that this factor is important for reducing tannin and silicate extraction. But as Denny mentions, if the tap water has high alkalinity, it could still be deleterious to your beer to NOT acidify your batch sparging water.

Acidification is such a simple step. Why not do it for your sparging water too? 

23
Equipment and Software / Re: New Equipment, New Issues
« on: October 23, 2017, 09:38:29 AM »
Have you checked the volume marks on all of your equipment? You need to find gallon jug and weigh out 3785 grams of water in the jug and mark exactly where the fill point is for that mass of water is in the jug. Then you can quickly fill up jug after jug to sequentially see how volume marks on equipment line up with your reality.

Be sure to check the HLT, tun, and fermenter. Maybe one or more of them is off.

PS: if the volume mark is on one side of a piece of equipment, then the equipment needs to be on a level floor. One way to check for levelness is to rotate the equipment 180 degrees and see if the liquid level varied with respect to your volume marks.

24
All Grain Brewing / Re: Berliner Weisse
« on: October 20, 2017, 03:47:54 PM »
Sour first, ferment second.

25
All Grain Brewing / Re: Berliner Weisse
« on: October 20, 2017, 12:44:12 PM »
You won't be creating a Berliner with that culture. Berliner is primarily a lactic beverage. Brett can bring some lactic, but not like lacto will.

I've made several Berliner's and I start with RO and minimal salts. That worked well to me.

26
All Grain Brewing / Re: Darkening Malt
« on: October 20, 2017, 05:24:41 AM »
I've enjoyed the relative tastelessness of a light dosing of Weyermann Chocolate Wheat for color adjustment. I find it works well for Dunkels.

27
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 19, 2017, 10:20:49 AM »
BeerSmith asks for a lot of stuff I don’t care about. I skip the water completely and simply add the salts as ingredients and paste the plain text notes into the notes field.

By the way, the Raw Text Summary sheet in the supporter's version of Bru'n Water is set up so that you can highlight and copy the data in that sheet and paste it into a notes log of something like BS or ProMash or others. That's one way to archive your water data.

28
All Grain Brewing / Re: Sparge water pH question on Bru’n water.
« on: October 19, 2017, 07:41:03 AM »
For the purposes of using the Sparge Acidification calculator, ASSUMING a pH of 6.5 is acceptable. Ultimately, you will find that pH makes very little difference in the acidification outcome. Since you are using a very low alkalinity water, you will find that it takes very little acid to cause a large drop in water pH. That is true regardless of the starting pH input.

29
All Grain Brewing / Re: How to get pH of modified from Bru'nWater
« on: October 19, 2017, 04:59:35 AM »
Water pH is virtually meaningless in mashing water. If BS is using that value somehow in their calculations, then it appears that things are truly troubled there. 

30
All Grain Brewing / Re: Sparge water pH question on Bru’n water.
« on: October 19, 2017, 04:56:46 AM »
Trudging my way through my first Brewing water chemistry course for an IPA brew day this Friday.   Hoping someone who is used the program and knows the chemistry can help me out.  I’m using 100% distilled water as my base in building from there.  The program states that the pH of distilled water is about 6.5.  I have gotten my mash pH to 5.35 with mineral additions and my Grainbill which seems right.  On the sparge acidification page,  my water pH is 6.5 ( distilled ) but the target pH for Sparge is 5.5.  Output section and adjustment summary does not say to add any lactic acid to the Sparge. (final water alkalinity says -0.5 ).   Is that OK? Do I not need to lower the pH of this sparge?

Where is Bru'n Water saying that the pH of distilled water is 6.5????

Water pH is almost meaningless with respect to sparging water. Alkalinity is what matters for sparging water. Since you're starting with distilled water, no alkalinity adjustment is needed. The target sparging water condition is to bring the alkalinity to below 50 ppm as CaCO3 and preferably below 25 ppm.

Pages: 1 [2] 3 4 ... 144