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Messages - mabrungard

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All Grain Brewing / Re: Water options
« on: June 10, 2015, 08:48:05 PM »
If you know your original grist, mineral additions, and water volumes, you may be able to use Bru'n Water to calculate what the dose of baking soda or lime should have been to create that higher targeted mash pH. Use that result to guide the dosing of the finished beer to remove the tartness. Add maybe 75% of that amount and check the resulting flavor after mixing. If its still too tart, add the remainder. That should be somewhere in the ballpark.

That sucks that you drained the batch. It was probably somewhat fixable.

Equipment and Software / Re: Bru'n Water Issue
« on: June 10, 2015, 08:40:20 PM »
Sorry about your issue with Excel on Mac. It really sucks that Microsoft treats Apple products that way. But, it sounds like you did solve it. I understand that LibreOffice or OpenOffice does work better on the Mac.

The only macros have to do with the drop-down boxes and the scroll bars. If they still work after you save the file with them disabled and they still work, you are good. You shouldn't miss anything else.  A number of Mac users say they have saved it that way and everything still works, so you should be OK.

Yeast and Fermentation / Re: Berliner Weisse Brewers Yeast
« on: June 10, 2015, 08:34:56 PM »
1007 is the preferred yeast. It is a stronger acid producer and is therefore more likely to tolerate low pH. However, I recently used US-05 in a wort soured to 3.1 pH and that yeast did a very nice job in attenuating that Berliner to 1.010. The low pH did slow that yeast down, but it finished.

Ingredients / Re: Calcium Chloride Form
« on: June 10, 2015, 08:31:35 PM »
I'm not sure that you can assume that the shape of the particles indicate what the calcium chloride's hydration state is. As mentioned above, even anhydrous (water-free) calcium chloride can pick up water from moisture in the air. Unless you have freshly dehydrated the stuff with a visit to a hot oven and kept it in a container with a desicant, it is likely to have some degree of hydration. I've mentioned that a large supplier (Dow) quotes their anhydrous stuff is only like 97% moisture free. It's just really difficult to keep water out of that stuff.

I prefer to avoid a chloride overdose when I'm crafting sulfate-laden water, so I assume the Anhydrous setting when I use Bru'n Water. But as pointed out above, its probably somewhere moister than that. I suggest that you switch the setting between dihydrate and anhydrate while you are planning your mineral additions to see what the potential effect on concentrations will be.

All Grain Brewing / Re: Water options
« on: June 08, 2015, 07:57:54 AM »
Always add all minerals and acids to the water before adding grain. Every mineral commonly used in brewing is very soluble in water. However it does take a minute or two of stirring to get them dissolved. Keep stirring!

Reserving crystal and roast malts to the end of the mash can be a useful technique in a few styles. However, it is far better to add the proper alkalinity to waters such as RO or distilled. That keeps the wort pH from dropping too low and giving you tart beer. Reserving the grain technique does NOT avoid an overly tart beer. Get your water right and the beer will follow.

Events / Re: NHC Thursday night?
« on: June 06, 2015, 01:15:40 PM »

Next year I don't think I'll have to fly.

It will be a short drive.

General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 11:55:45 AM »
I think I've seen references to aging in the book: Amber, Gold, and Black. There are extensive discussions on British styles in there. But I don't know that the aging subject is specifically covered. It is a very good read for historical beer hounds.

By the way, I feel that 'fresh' is the time AFTER the brewmaster decides that the beer is ready for sale or consumption after its maturation phase. Freshness is not necessarily measured from the time it finished fermentation.

General Homebrew Discussion / Re: keys to a crisp lager
« on: June 05, 2015, 10:37:36 AM »
I've come to the conclusion that targeting mash pH much below 5.4 for most ale styles tends to be too tart for me. Of course, most ale yeast produce a beer pH that is lower than that of a lager yeast. So that probably biases my findings. With that difference in typical final beer pH for those yeasts, it does seem that it can be more appropriate to target a pH less than 5.4 in pursuit of 'crispness'. Unfortunately, I brew far more ales than lagers and can't develop much experience in the lager field. I will bow to the findings of active lagers brewers with respect to mash pH recommendations. 

Events / Re: San Diego Public Transportation
« on: June 04, 2015, 10:53:09 AM »
The hotel is at the Fashion Valley stop on the Green Line trolley. I see there is a foot bridge from the station directly to the hotel. Short walk.

Getting from the airport to the Green Line will require the bus trip since it looks like heavily trafficked streets and highways around the airport.

I'm getting there on Tuesday morning and meeting up with Sean T. to crawl a bit of SD. We don't know where we are going.

Homebrew Clubs / Re: Clubs Incorporated
« on: May 31, 2015, 05:35:02 PM »
Foam Blowers of Indiana just recently incorporated after some 25 years of operation. It is the right thing to do. It protects the members from lawsuits. It does put the officers on the line though.

General Homebrew Discussion / Re: whole campden tablet
« on: May 31, 2015, 01:50:21 PM »
I usually brew with RO water nowadays so I don't usually use one. Otherwise I just crush it and eyeball halfish and add to my mash and space waters.... Or I just add a while one to each... I can be lazy lol.

I'm assuming you are using 'space' water so that your beers are out of this world!

General Homebrew Discussion / Re: whole campden tablet
« on: May 27, 2015, 02:06:58 PM »
You don't need to cut them. I suggest that you crush the tablet and they divide the remains as recommended for your water volume. However, having a little extra added to the water shouldn't be a big deal since the boil will destroy the sulfites. 

Alcohol can have a perception of sweetness. Those are both higher alcohol beers, is it possible that this is the source of the sweet perceptions?

General Homebrew Discussion / Re: Vegetarian meal at the banquet
« on: May 26, 2015, 11:35:17 AM »
I've been pleased with the banquet selections in the past. We will have a new chef this year. I'm looking forward to it. Full meatitarian here!

Ingredients / Re: BrunWater lactic acid additions
« on: May 26, 2015, 09:56:09 AM »

I find this hard to believe in my case. I do a no sparge with a a HERMS. I add my acid to room temp mash water, and minerals with the grain. Stir with a large whisk and start the recirc.

And I should have included that discussion that moving the liquid with recirculation is much more effective at homogenizing than is moving the solids by mixing, since I brew with RIMS. You caught me there. I do add some additions in the tun since I can reliably count on the recirculation to mix it all up.

Chalk solubility is largely driven by pH and ionic concentration. In most potable water, chalk has a saturation limit of around 50 ppm if I remember correctly. Many groundwater sources can have much higher concentration due to dissolved CO2 in that water that increases the solubility of chalk. This fact is one reason why increasing atmospheric CO2 is killing ocean reefs. The higher percentage of CO2 is making the water more acidic via carbonic acid and that is dissolving the reef exoskeletons.

PS: Unless you are going to the extreme of dissolving chalk with CO2 (as mentioned above), don't use chalk in brewing. It does not dissolve in the mash to the degree desired and any chalk that carries over into the kettle will increase the kettle wort pH and that might not be what you want there.

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