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Messages - mabrungard

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706
All Grain Brewing / Re: target mash pH for Flanders red?
« on: June 28, 2015, 07:45:18 AM »
You definitely wouldn't want to raise your mash pH with an alkali addition. A mash pH of 5.2 will be OK for a beer that is ultimately going to end up as a soured beer.

707
General Homebrew Discussion / Re: Boiling water to condition
« on: June 27, 2015, 07:15:12 PM »
Most metals are less soluble when the pH of the solution is increased substantially. Yes, you can precipitate a host of metals including iron with lime softening (raising the solution pH). However, that was not the question raised by the OP.

708
General Homebrew Discussion / Re: Boiling water to condition
« on: June 27, 2015, 07:40:16 AM »
If your water has a lot of alkalinity, boiling can be a semi-effective treatment prior to brewing. I wrote an article on Decarbonation by Boiling that is posted in the Ingredients section of the Forum. You need to boil for about 15 minutes for the reaction to be complete, but if there is much permanent hardness, you may not get the water much softer with the preboiling.

Your issue with iron could be troubling. That isn't removed by preboiling. You may be able to aerate the tap water by pouring it back and forth between buckets. The aeration can help convert the iron from a soluble form into an insoluble form and it can then be filtered out or it may settle out. That water can then be pretreated with the preboiling.

As you can probably gather, these steps could be a PITA. Getting your RO system back in operation may be more desirable.

709
Yeast and Fermentation / Re: Liquid Yeast > Dry Yeast?
« on: June 23, 2015, 09:56:29 AM »

US-05 (as well as 1056 and 001) works just about as well for an alt as anything else.

When you review the character of Alt, yeast character is not really a part of it. Its typically a clean, malt focused style with assertive bittering. In the past, I have been using less attenuative strains for my Alts, but I think that Denny could be correct that US-05 would be an acceptable substitute. I suppose the way to keep attenuation down with this typically well-attenuating yeast would be to mash at higher temps to reduce fermentability.

Sounds like an upcoming test for me.

710
General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 06:39:26 PM »
Water taste is no indicator of water's suitability for brewing. I just presented a seminar on exactly that subject and why we all need to pay more attention to our brewing water at the AHA National Convention. AHA members will be able to review the audio and slides from all the convention seminars in a few weeks.

711
Equipment and Software / Re: Rethinking my brewery
« on: June 21, 2015, 06:35:09 PM »
What about peracetic acid in the homebrewery? Its easy to create with distilled vinegar and hydrogen peroxide.  I've just never thought it was necessary with the other sanitizers we have access to.

712
General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 08:41:52 AM »
In most cases, it is a variation in alkalinity that creates the inconsistency in mashing pH. There are relatively inexpensive aquarium test kits for alkalinity that can help a brewer track the changes in that parameter so that adjustments to your water treatment can be more accurately implemented. Another factor that we can use to track varying water quality is total dissolved solids. A TDS meter is cheap and very quick to use and may signal to the brewer when the water has changed from their expected condition.

Give these options a thought.

713
Equipment and Software / Re: Rethinking my brewery
« on: June 21, 2015, 08:36:41 AM »
a bucket for primary sanitation with bleach solution (Star San does not kill a wild yeast strain that lives in my house),

Interesting! I have long worried that there are some bugs that may be resistant to acid-based sanitizers. For that reason, I've alternated with iodophor. But it sounds as if I may need to alter my methods even more. 

Tell me more about this issue, Master.

I feel your pain regarding the mobilization and demobilization of gear for brewing. It sounds less like a gear problem and more like a location problem. I've relocated to a permanent basement location with electric heating. That has been less of a PITA for me.

714
Ingredients / Re: Water!
« on: June 20, 2015, 09:20:20 AM »
As you could see, that was an action shot. Blurry hand!

Matt, that shirt is straight from the Lodge at Grand Canyon, picked up when we had the national convention in Las Vegas many years ago. I figured that I shouldn't roll into Bloatarian land sporting some dull shirt. That club rocks! Thanks for inviting me. Hopefully I persuaded a few to consider some simple treatments to make their beer better.

715
Yeast and Fermentation / Re: Yeast propagation at White Labs
« on: June 19, 2015, 06:46:04 AM »
Keith, I haven't found detriment to my stirred starters since I typically stir slowly and use a 3" stir bar. But I don't doubt that a shaken vessel could be better than stirred. My point is that this appears to be a case of 'good and better'. Stir plates are still good and should be used, if you have one. Most of us won't have the opportunity to move up to a shaker like White Labs has.

716
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 07:27:52 PM »
Hey! I just put my 2MBC sticker on my fermentation chamber too!

717
All Grain Brewing / Re: acid malt in stout
« on: June 17, 2015, 07:26:33 PM »
It depends on the water.

Guinness is brewed with almost Pilsen-like water and the sourness is the result of the separate roast barley liquor being added back to the main wort. Roast barley steeped in water with very little alkalinity will produce a pH of around 4.5...plenty acidic. Not much need for acid malt or post ferment lactic addition.

If you brew with an alkaline water, then you are likely to need to include extra acidity in some form. Acid malt or another external acid are candidates.

718
Yeast and Fermentation / Re: Brewers at White Labs
« on: June 17, 2015, 09:57:13 AM »
What about the case of fermenting at under one bar? Sean is opening his place and will be fermenting at 0.7 bar due to his 2 mile elevation (Leadville, CO). He tells me that he routinely observes higher than typical attenuation with his ferments at that elevation. I found this to be a curious result.

719
Homebrew Competitions / Re: Final Round Scores
« on: June 14, 2015, 07:51:29 AM »
Definitely good stuff, Toby!

720
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.

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