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Messages - mabrungard

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46
Kegging and Bottling / Re: first closed transfer
« on: April 20, 2017, 05:42:43 AM »
I perform closed transfers from my conical to keg through the liquid out post and it does take quite a while. The headloss and flow restriction at the poppet are almost certainly the cause.  Long-lasting and fresh beer is still worth it.

47
Equipment and Software / Re: pH Meter
« on: April 19, 2017, 09:55:43 AM »
I suggest that you review the comments on desirable pH meter features on the Bru'n Water Facebook site. You'll have to scroll through a bunch of useful info to find it, but it should be helpful.

Your experience with acid malt is not surprising. Acid malt is a highly variable ingredient and that variability necessitates the need for accurate pH monitoring. In my opinion, using lactic acid is a better option for reducing mash pH since its strength is defined and consistent. I consider the reports of acid malt producing better flavor in beer compared to lactic acid, to be questionable.

If you don't have a meter, be sure to use lactic acid.

48
Ingredients / Re: Cascade and Chinook Terroir
« on: April 19, 2017, 08:11:02 AM »
Hop growers say Centennial is one of the most difficult breeds they grow and if they could get rid of it they would. 

Interesting. My Centennial bines seem as prolific as my Cascade bines. Both are vigorous for me. I had not heard of problems with Centennial before.

49
Ingredients / Re: Post your water report
« on: April 19, 2017, 07:35:53 AM »
If using BIAB methods with no sparging, then acid malt use is fine. If sparging will be conducted, then you will need to use an acid to reduce the alkalinity of sparging water.

Boosting the Ca or Mg to get pH down might create excessive concentrations of those ions. That may not be ideal for many beer styles. Acidification is always preferred over mineralization.

50
All Grain Brewing / Re: When and how to adjust mash pH
« on: April 18, 2017, 02:49:40 PM »
Don't chase pH. Find out your water profile and use it to estimate your water adjustments prior to brewing and then live with the result. If you have a good pH meter, check the measurement at several points during the mash duration and see how the prediction and measurement compare. If there is variation, bias your future batch pH adjustments as guided by those observations. Don't worry if the pH was off by a tenth or two.

Dave, don't kid yourself that any of your measurements are worth spit. Hopefully your meter is calibrated, but abusing it with hot wort is a recipe for short life and inaccurate measurement. The application of a 0.2 correction is probably not correct. There is a lot more going on. It is still best to cool the sample and measure at room temp....more accurate and repeatable too.

51
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.

52
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.

53
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?

54
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.

55
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.

56
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.

57
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?

58
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?

59
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.

60
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.

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