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Messages - mabrungard

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736
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 02, 2012, 08:56:36 AM »
That size filter is quite effective for removing chlorine when flow is restricted to 1 gpm.  The flow rate needs to be about 0.1 gpm to remove chloramines.  A hose plug with a 1/16 inch hole will restrict flow to about 1 gpm.

737
Equipment and Software / Re: bru'n water and partigyle
« on: October 01, 2012, 10:27:02 AM »
Its not RA that is used in the acidification calculation, its alkalinity.  If you use RO water, you can estimate what the alkalinity is since it should fall in a narrow range due to most of the minerals being removed.  Alkalinity for RO water should fall in the 5 to 20 ppm (as CaCO3) range. If the RO machine is working very well, use the lower end.  If not so good, use the upper end. 

The pH assumed for the water to be acidified is not all that important.  If you play with the calculator, you'll see that adjusting the alkalinity has a lot more effect on the acid demand than adjusting the starting pH.  Of course when playing with the starting pH, I'm talking about a small range that would be typical in drinking water...say 6 to 9 with many supplies coming in around 8.  RO water can have a lot of dissolved gases including CO2 since the RO membrane is very permeable for gases.  So that means that the pH of RO water can be a little lower than normal.  It should be in the 5 to 7 range in most cases.  That excess CO2 comes out quickly upon heating.
 

738
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: October 01, 2012, 09:05:24 AM »
No chlorine removal at all, but it has never been an issue in the past, and was not an issue in the beer made the day before.

This decocted mash may have been more susceptible to this problem, but I find that many brewers that haven't been made aware of or have been trained in what this flavor is may not recognize it in their beers.  Once trained or sensitized, many brewers may find that this problem has existed for some time. 

Its possible that the chlorination has been low enough in the past to avoid the effect, but I recommend removal to assure that it doesn't rear its head in the future.  There is too much time and expense involved in brewing to allow an easily correctable flaw to be removed at the beginning.  Chlorine can easily be removed with activated carbon while chloramine is not so easily removed that way.  Metabisulfite is effective on either form of disinfectant.   

739
Equipment and Software / Re: bru'n water and partigyle
« on: September 30, 2012, 05:55:44 PM »
It is always a good assumption that sparging water alkalinity should be brought to under 25 ppm to avoid ill effects.  In some places, the water supply already has low alkalinity and no treatment is necessary.  Other areas are not so lucky.

I don't know what to say about a partigyle.  I assume there would be some phytin left in the mash, but I don't know if it would be enough to react with any Ca or Mg in the added water.  Let us know how it works out.

740
Extract/Partial Mash Brewing / Re: Briess lme/dme sodium content
« on: September 30, 2012, 05:50:59 PM »
Apparently, Briess LME and DME have had this problem all along since the City has been softening for quite a while.  I even consulted with the City Water Dept to find out what the raw water quality was.  I was hoping that Briess could just drill there own well and use unsoftened water, but the raw water quality is too poor for decent brewing. 

741
All Grain Brewing / Re: Phenols/Chlorophenols from decoction?
« on: September 30, 2012, 05:47:32 PM »
What kind of chlorine removal are you performing before mashing with the water?  If you aren't removing chlorine or chloramine before it meets your malt, it quickly forms chlorophenols in the mash that carry through into the final product. 

742
General Homebrew Discussion / Re: Homebrew Store in Alabama Raided
« on: September 22, 2012, 06:43:56 AM »
Unless those folks are going to shut down the border and prevent the import of that equipment and the associated supplies, they are wasting time.  In fact what they did was damage the livelihood of someone that 'built that' business.  Alabamans need to use this to get this law updated. 

743
All Grain Brewing / Re: IPA Help PLEASE!
« on: September 21, 2012, 02:42:42 PM »
Having tasted PA's and IPA's that were brewed with low sulfate concentrations, I am of the opinion that sulfate is a critical component of a good hoppy beer.  I'm having an on-going discussion with Dr. Chloride (AJ deLange) regarding the necessity of sulfate.  Having listened closely to Mr. Sulfate (Colin Kaminski), I have to admit that I'm not as big a fan of sulfate as he is. 

But to help decipher my preference for sulfate level, I'm going to bow to AJ and brew my standard PA with a very modest sulfate level next time.  I will be adding gypsum to my glass on a post kegging basis to see if I do prefer the lower or higher sulfate level.  As many of you Bru'n Water users know, there is a Pale Ale water profile in the program.  It has been my favorite for many years now and its origin is Randy Mosher's profile (with minor tweaks for appropriate chemistry).  It has 300 ppm sulfate.  I guess I'll aim for somewhere around 100 ppm sulfate for this test.   

I invite other brewers that have a tried and tested PA or IPA recipe to rebrew with a lower sulfate content and see if your preference lies in the higher or lower sulfate range.  If you find you like more sulfate, you can always dose that missing sulfate into the keg after its brewed.  Gypsum is relatively soluble.  Test it out!

744
As an afficionado of the style and multi-time judge of the category at the first and second rounds, I strongly feel that rousing the yeast in a weizen is desirable.  It can be a significant component of the flavor and if the brewer made the effort to include a yeast charge or bottle condition that beer, I feel that its appropriate to include that component in my evaluation. 

If the bottle has sediment, I may try to rouse via rolling the bottle.  Sometimes that is insufficient to get it into suspension.  So after pouring a sample, there is usually enough headspace so that I can swirl the bottle to help suspend the yeast before getting an eruption of foam.  The rest of the beer samples can be poured from that result.

745
All Grain Brewing / Re: Mash pH and water adjustments
« on: September 17, 2012, 02:41:45 PM »
I have an ESB recipe. Using Bru'n water to calculate the Ca additions and Cl:SO ratio I want, I get a mash pH of 5.4.
When I toggle between the Adjusted water and the Existing water on tab 4, line 24 I get a mash pH of 5.4 on the existing water.

Am I correct that as i have an acceptable pH with no mash adjustments, I can add all my salts (both mash and sparge) straight to the kettle, then just go ahead and acidify my sparge water as necessary? I do need the water additions as my water has very low mineral content.

Yep!  That is one of the reasons I put that toggle capability in there.  Your tap water must be suited to that grist.

746
General Homebrew Discussion / Re: That German lager flavor
« on: September 17, 2012, 05:43:43 AM »
That is a Start of boil pH.

747
All Grain Brewing / Re: Tell me about kettle and fermentation pH
« on: September 16, 2012, 01:18:07 PM »
Beer pH has a lot to do with the yeast used.  There are some yeasts that naturally reduce beer pH more than others.  I would worry more about the kettle pH values since those are more in your control.

748
All Grain Brewing / Re: Water adjustment for very thin mashes
« on: September 16, 2012, 01:09:47 PM »
Using a mash thickness of 4.9 l/kg I get the following mash PHs:
Kaiser 5.4
Brun 5.7
EZ 5.8

The variation is more than I like.  The above numbers are all with very soft water with no adjustment.

Soft water is meaningless.  What is the water's alkalinity.  Hardness is generally not an issue in brewing.  Alkalinity ALWAYS is!

Bru'n Water's calculation on mash pH is directly affected by the volume of water in the mash.  It should be fairly accurate for that use.

749
Extract/Partial Mash Brewing / Re: Water Profile for IPA
« on: September 14, 2012, 10:40:16 AM »
Jeff, I wouldn't go as high as 100 ppm for BOTH chloride and sulfate.  In an IPA, 100 ppm sulfate is a good starting point.  But adding 100 ppm chloride with that is inviting an antagonistic flavor impact.  I like to keep chloride in the 50 ppm range when I'm boosting sulfate above 100 ppm. 

Another unfortunate thing that an extract brewer needs to watch out for is the very high sodium content of Briess extracts.  At a reconstituted gravity of 1.045, a Briess extract wort contains 100 ppm sodium.  Add that concentration to any sodium that the brewing water already contains.  Double the wort gravity and the sodium content of the wort goes to 200 ppm.  This problem with Briess extract comes from them using the local Chilton, WI tap water which is ion-exchanged softened by the City prior to distribution.  I've already had a long conversation with the water system manager in Chilton and he confirmed the water quality they produce for their customers.  Because of the high sodium content, I have to recommend that extract brewers consider using other extracts for their brewing. 

By the way, this sodium result for Briess extract applies to all of their liquid and dry malt extract products.  All the other ions in their extracts are in appropriate ranges. 

750
Ingredients / Re: Dry hop-cigaring?
« on: September 09, 2012, 03:21:35 PM »
I spent about a half year in Tifton, GA on a hazardous waste cleanup.  The site was next door to a tobacco leaf wholesaler's barn.  When the crop came in, the aroma was great.  Rich and pleasing aroma.  But its just so hard to fathom how bad that aroma becomes when smoked.  I wouldn't mind the aroma of fresh-cured leaf in a beer, but the other tobacco constituents would probably not be welcome.

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