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Messages - mabrungard

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Homebrew Competitions / Re: Entering in first competition
« on: July 16, 2018, 12:55:43 PM »
Northern Brewer isn't an American hop. It's English. So you have the hop correct, but that bittering level might be out of style.

All Grain Brewing / Re: Plum beer?
« on: July 16, 2018, 12:49:49 PM »
That's like saying grapes are the same as raisins. Not the same.

I'm not ignoring the fact that one form is hydrated and the other is not, but the fact is that their sugars are the same. No significant heating, so the Maillard effects shouldn't be influencing.

General Homebrew Discussion / Re: Brew Systems RO water treatment
« on: July 16, 2018, 12:43:36 PM »
Just look at the profile Martin assumes for typical (store bought) RO in Bru'n Water;  it has some significant mineral content left, notably bicarbonate and sodium.

Significant?? A few ppm of any individual ions isn't really much to worry about. That's within the margin of error that we're mineralizing our brewing water to. However, the RO process and resulting water quality is dependent upon the mineralization of the tap water. The raw water that produced the result shown in Bru'n Water has over 600 ppm TDS. 

General Homebrew Discussion / Re: NHC Scoresheets
« on: July 15, 2018, 04:28:34 PM »
I'll second the comment that most first round beers need to be rebrewed for the second round. Aged styles can obviously ignore that comment.

The other thing that I do to monitor temperature and packaging effects (to some degree), is to bottle an extra sample of beers that I send off to competition. Those beers are then chilled and sampled at about the same time as the competition to see if my samples are still in good shape. Of course, the variables that I can account for are the vibration during shipment and any temperatures that they experience. My stored samples just get stored at room temperature under my brewing bench.

That extra sample technique does help reveal inadequate packaging techique and the natural aging progression that exists for any beer. Your contest beers are not likely to be any better than your samples.   

All Grain Brewing / Re: Plum beer?
« on: July 15, 2018, 01:53:37 PM »
Why aren’t prunes in this discussion?  They’re the same thing.

General Homebrew Discussion / Re: NHC Scoresheets
« on: July 14, 2018, 11:31:04 AM »

I agree about the mini BOS "notes"...... I know at that point, the judges are only really concerned with finding the top 3 and it is not about filling out an entire score sheet.  But it would be really great if there was a section for Mini BOS where the judges just wrote down one or two phrases that let you know what the key factor was that knocked your beer out (or set it apart enough to medal). 

You're talking about comparing apples and oranges. There is little more that could be quickly conveyed other than your beer wasn't presenting itself better than the other beer(s). The beers are often different styles and variants.

Beer Recipes / Re: Biere de Garde recipe critique
« on: July 13, 2018, 12:06:56 PM »
Looks reasonable. An hour boil should be sufficient since Vienna has reasonably low SMM content. A half hour covered simmer and half hour open boil will do.

Yeast and Fermentation / Re: WB-06 SAF ALE purification
« on: July 11, 2018, 04:05:01 PM »
The first question needs to be: What are the contaminating organisms and are they effectively killed with your phosphoric acid treatment?

Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: July 11, 2018, 12:05:54 PM »
Just kegged an American Wheat. Tilt said 1.009, hydrometer said 1.010. That's close enough for me.

Beer Recipes / Re: Beer Mystery
« on: July 11, 2018, 12:03:22 PM »
Two other possible culprits: boiling too long and mashing pH being too high. Both can increase color in the wort.

Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: July 10, 2018, 04:56:19 PM »
They need headroom. For fermentations where I fill up the carboy to minimize air, the Tilt rides against the shoulder of the carboy and that biases the reading.

Sounds like you need a bigger fermenter??

But another question is: why worry about air in your fermenter? The yeast are going to quickly deplete that air of its oxygen and that headspace should become dominated with CO2.

All Grain Brewing / Re: efficiency
« on: July 08, 2018, 02:39:08 PM »
I mash at about 2 qts per liter, add water at the end of the mash time, recirculate, then pump to the kettle. The SG Of the final running is around 1.020 or more. Some sugar is left behind, but so are tannins.

Sage advice. Good efficiency is desirable, but I can assure you that high efficiency can be problematic (read: tannins!!). I can produce an overall efficiency in the low 90% range with my system, but also incurred a low tannic edge in my beers. I purposely reduce my efficiency into the low 80% range by reducing the amount of sparging water that I place into the tun.

My goal is to keep the gravity of my final runnings above 1.015. That is well above the 1.008 that is commonly touted as a proper end-point for runoff. I typically place only about 3/4 of the calculated sparging volume in the tun and that reserved 1/4 of the sparging water is added directly to the kettle as needed to top up the volume to my pre-boil volume.

Efficiency is the enemy of good beer, but do strive to get your system efficiency into the 70 to 80 percent range, if you can.

Beer Recipes / Re: Helles lager recipe suggestions
« on: July 06, 2018, 03:17:12 PM »
...and Josh Weikert recommends Pils, Vienna, and Victory:

That looks almost like the color of an amber Kellerbier or a Marzen. Yikes!

The picture in his article may be incorrect, but I agree that it appears too dark for style. I also disagree that Victory be used in the grist. The Pils w/ Carahell is the direction I prefer. That is a very pale and crisp recipe.

All Grain Brewing / Re: pale malt difference
« on: July 06, 2018, 12:08:53 PM »
Indeed! The '2-Row' descriptor is almost worthless. The more important descriptor is the malt's color rating since that directly relates to the malt's SMM content and potential DMS difficulties. To add to the confusion, maltsters apply confusing and deceptive names to their malts and that introduces more problems. One maltster's Pils malt could be another's Extra Pale malt.

While I said '2-Row' is almost worthless above, it still indicates the broad barley variety. This is important since malts that don't state that they are '2-Row', could very well be made with '6-Row' barley. In reading a number of books on malt, I noted that there are malts that are actually made with 6-Row barley and the maltsters provide no indication of the variety in their naming. You might say that's OK with you, but an important fact is that 6-Row barley contains about 50 to 100 percent more SMM potential than 2-Row. Fortunately, the darker a malt is kilned, the lower the SMM content.   

This all still points to the fact that brewers need to pay more attention to the color rating of their base malts than they have before. Names are just names. Color rating is factual and it provides more indication of wort flavor and DMS potential.

Yeast and Fermentation / Re: Has dry yeast improved?
« on: July 03, 2018, 11:52:24 AM »
34/70 isn't bad at all, but it does pale in comparison to S-189. S-189 has proven to be a very nice yeast that truly expresses German maltiness to me. However, S-189 does require proper lagering. It is rough, hot, and alcoholic prior to proper lagering and that all disappears after about 6 weeks of lagering.

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