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Messages - mabrungard

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691
Equipment and Software / Re: efficiency false bottom vs bazooka
« on: August 22, 2012, 12:58:08 PM »

That's a good thought, Sean.  I guess the hat didn't kill your brain after all!  ;)

If I'm not mistaken, I was sitting just to the right of Sean in that picture.  He was doing a fair job of killing brain cells at the time.

692
Ingredients / Re: Irish Red Ale water profile and recipe formulation
« on: August 21, 2012, 02:19:57 PM »
Ideal? I don't think there is one.  But you should be able to narrow into a profile that worked well with the style.  Considering that you can always add sulfate to check the effect in the finished beer, I would aim for the malty profile and possibly spike a glass or two with a bit of gypsum to evaluate if you would have preferred the flavor of a more balanced profile.

Remember that the bicarbonate content in any profile is just a starting point.  You will have to adjust that level up or down to suit your grist.

693
Its good that Carl is using a LDO unit.  I think its similar to the RDO units in that the probe does not consume oxygen to measure it.  Other oxygen meter probes do consume oxygen and you can't rely on their measurements in a closed environment since the oxygen is constantly consumed.  Any oxygen consumption in our fermentation would be due to biologic action if you are measuring with LDO.  I'd love to have one of those LDO units and experiment with it!   

694
Ingredients / Re: Columbus hop / funk
« on: August 21, 2012, 07:57:52 AM »
Being a commodity hop, I find that it varies widely from supplier to supplier. And Columbus is especially prone to powdery mildew. I have heard a couple of pro brewerers state that they believe (their words, not mine) that we may see CTZ go away in the next decade because of it's susceptibility.

The Stats for Washington state say CTZ has gone down ~1500 acres 2011 to 2012. Still a lot of it left.

I wonder if the fact that CTZ is primarily used as a bittering hop and its disease susceptability make it less attractive to growers than hops like Magnum?  Magnum is such a amazingly clean bittering hop from the few times I've sampled it.  It would be a shame to lose a hop like CTZ and its flavor and aroma character.

695
Ingredients / Re: Columbus hop / funk
« on: August 21, 2012, 05:11:46 AM »
Hops are an Ag product, they can vary.  The terroir (ground) and the weather can make a big difference.  It seems you got a batch that isn't to your liking.

696
Equipment and Software / Re: efficiency false bottom vs bazooka
« on: August 20, 2012, 11:46:16 AM »
There is no mention of how large the mashing vessel is and the length of the screen.  If the vessel is much longer than the screen, then might have some effect.  But, I find that the most influential variable for efficiency is the length of time used for the runoff and sparging.  The longer the time, the higher the efficiency.  Go slow.

697
All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: August 20, 2012, 07:13:34 AM »
What about trying LibreOffice on the Mac?  OpenOffice is the old version and I understand the original developers moved on after Oracle got control of that software and they crafted LibreOffice from there.  It may be better able to perform.

698
General Homebrew Discussion / Re: That German lager flavor
« on: August 20, 2012, 07:10:09 AM »
I would not be surprised if the water in Eau Claire is hard and alkaline.  That area is prone to that. 

I assume that Thirsty is properly controlling alkalinity and pH of mash and kettle wort.  If that pH was a little high, that could make the hop flavor coarser and less pleasant. 

I have found FWH to be quite effective in my ales.  I haven't made a hop-forward lager, so I can't comment on the effect there. 

699
All Grain Brewing / Re: Palmer's Spreadsheet - Kettle addition
« on: August 17, 2012, 05:45:05 AM »

Gypsum: 5g
Epsom: 3g
Baking Soda: 1g
Chalk: 4g

While I find that a little alkalinity can be needed in a big beer with a nice dose of crystal malts, that 130 ppm alkalinity may be excessive in my experience. 

Another consideration is the use of chalk.  I'm getting plenty of data from Bru'n Water users that says: Chalk doesn't work AT ALL within the time frame its needed during the mash.  Chalk takes a while to dissolve and then it takes more time to react.  So unless a user is creating a predissolved and CO2-reacted chalk solution, don't even think about using chalk in brewing. 

Another thing is that alkalinity is never added to sparging water.  So the issue of adding either baking soda or chalk should not come up for sparging water.  Unfortunately, there are too many water resources on the web that don't know or relate this information.

I'm sorry to hear the hophead73 is having difficulty in getting Bru'n Water to run on his machine.  That seems to be more of a possibility on machines the run non-standard operating systems or software.  So it appears that you won't have the opportunity to use Bru'n Water, but you can still get a better understanding of brewing water chemistry from the Bru'n Water site.

700
48 hours is pretty late into a ferment, especially if a proper pitching rate is used.  I would say as early as 4 to 6 hours after pitching, the wort needs to be down in the desired fermentation temperature range.  Most successful commercial brewers actually chill their wort to below the desired ferment temp and allow it to rise after the yeast is pitched.

701
Yeast and Fermentation / Re: oxigenation flowrate
« on: August 15, 2012, 04:47:02 AM »
I deal with flow meters in my work and I agree with Narvin that the Rotameter type (the clear tube one) shouldn't be too affected by back pressure.  That type relies on the gas velocity through the tube and that velocity lifts the pellet to indicate flow rate.  The minor increase in gas density due to back pressure should not significantly alter the accuracy of the flow measurement.

702
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 14, 2012, 05:28:56 AM »
Don't forget that the anion associated with the acid can have a profound effect on the perception of tartness.  Malic acid is the stuff used in those sour candies.  Phosphoric acid is one of the more neutral tasting acids.  Lactic acid is somewhere between.

703
General Homebrew Discussion / Re: That German lager flavor
« on: August 14, 2012, 05:25:41 AM »
I have to say that earlier hops additions gives me harsher and lingering bitterness.
Not sure why FWH would not do the same.

Elevated pre-boil wort pH can help create that problem.  Hopefully the mashing and sparging water alkalinity are properly reduced.

704
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 13, 2012, 01:45:21 PM »
At the seminar on Berliner Weisse at this summer's AHA National Convention, the presenter pointed out that the Wyeast 1007 produced a larger pH drop than other yeasts evaluated.  Obviously this result is only qualitative and not quantitative, but its a data point for your reference.

705
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 11, 2012, 06:58:29 AM »
While we're discussing pH, why is the final pH of wheaqt beer so much loer than all-barley beer in spite of both starting at a similar mash pH?

Its less a factor of the mash or wort pH and more a factor of the yeast.  Some yeast produce more acids which results in a more acidic beer.  Weizen yeast has a number of factors that are quite different from other yeasts.

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