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Messages - mabrungard

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All Grain Brewing / Re: Milk Stout Water Profile
« on: November 24, 2018, 03:48:42 PM »
The chalk won't dissolve and contribute the alkalinity that you're counting on. I don't recommend using chalk. Count on baking soda to provide the alkalinity. The amount of sodium that it adds, isn't enough to worry about since you only add baking soda to the mashing water. The sparging water dilutes the sodium content in the finished wort.

While you don't really want a lot of sulfate in your water for that beer, you do want some. I suggest you consult the Black Full and Black Balanced profiles to give you an idea of how much sulfate you might consider.

Equipment and Software / Re: Monster Mill MM2 Pro
« on: November 21, 2018, 12:23:22 AM »
The new name threw me. That is the Mill I have, except it was called 2.2.

I have nothing but good to say. My mill came with the thumb screws and I converted it to the improved adjusters even though I never had a problem with slipping. I do think the larger diameter helps with crush quality. I’ve had it for almost a decade and it’s been no trouble. I would buy it again.

Equipment and Software / Re: Silver solder
« on: November 16, 2018, 02:33:05 AM »
Yep. One of my clubmates did this a couple of years ago and it made me realize that silver soldering is fine for a liquid filled container. It never exceeds about 212F and that is far below the temperature needed to liquify solder. Super easy and secure. It is the way to go.

Yeast and Fermentation / Re: Fermentation Chamber - Heating
« on: November 16, 2018, 02:28:53 AM »
The heating pad I own automatically shuts off after two hours.

Looks like you selected poorly. There are still pads that don't have auto shut off.

General Homebrew Discussion / Re: Hop storage fresheness
« on: November 14, 2018, 02:06:48 AM »
To my knowledge, Foodsaver bags have little, if any, oxygen barrier. The metalized mylar has very high oxygen impermeability. I seal mylar bags with a standard impulse sealer and I don't vacuum. I just squeeze as much air out of the bag as possible prior to sealing.

General Homebrew Discussion / Re: Hop storage fresheness
« on: November 12, 2018, 11:56:34 PM »
Mylar is a heat-sealable plastic film. No problems resealing the bag.

General Homebrew Discussion / Re: Hop storage fresheness
« on: November 11, 2018, 12:56:58 PM »
Don't worry, I've used hops that are 4 or more years old that were stored in resealed metallized mylar and kept in the freezer. I think the hop storage index goes out the door when the storage temperature is below zero F.

Hard to believe it could get that bad when I carbon filtered...

What was the flow rate through that carbon filter? If it was greater than 1 gal/min, the chlorine passed right through.

To give you an idea of how slow the flow needs to be, putting a plug with a 1/16" hole in the water line on the carbon filter will reduce the flow rate to about 1 gal/min under typical water pressure.

If the water has any chloramines, then the carbon filter is useless unless the flow rate is under 1/10 gal/min.

All Grain Brewing / Re: New Albion Recipe - water questions
« on: November 09, 2018, 01:27:31 AM »
Yes, indeed. Some English breweries do mineralize their brewing water to levels that Americans rarely do. Some of the brewing schools do recommend high mineralization and at least one brewing water lab recommends mineralization that I have a hard time justifying. So if Jack's training was under a British brewer, it is possible that the water used to brew his beer was well-mineralized. 

Equipment and Software / Re: Me and pH meters are mortal enemies
« on: November 09, 2018, 01:22:04 AM »
What I don’t understand is that it was shipped with some kind of solution in the storage vial already.

Hmm? I wonder what that 'solution' was? In any case, a proper storage solution is typically a potassium chloride solution typically at a concentration of 1 to 3 Molarity. If they just put water in the vial, it might have leached some of the probe's ionic content out.

Hopefully your probe gives you good life. The Milwaukee probes employ a gel electrolyte and I find that they are pretty durable and long-lived. 

Ingredients / Re: When to add pickling lime
« on: November 09, 2018, 01:15:54 AM »
Since most brewers are having to use pickling lime due to their water having little mineralization, adding pickling lime to the water is not going to cause the precipitation reaction that occur from lime softening. So add your lime directly to your mashing water and mix it well to dissolve it. Add your grain after you've confirmed that all your mineral additions are fully dissolved.

All Grain Brewing / Re: Pumping Into Mashtun from HLT
« on: November 07, 2018, 12:51:45 AM »
I don't think it matters much, but pumping it through the ball valve means that you could underlet your water into the grain bed. If low oxygen brewing mattered to you, then that approach could matter.

Equipment and Software / Re: Me and pH meters are mortal enemies
« on: November 07, 2018, 12:12:48 AM »
With a new probe, its possible that it is not properly hydrated and it needs to be soaked in storage solution.

Equipment and Software / Re: Question about plate chillers
« on: November 02, 2018, 08:40:44 PM »
While wort can contact copper in a stainless plate chiller, the copper surface area is pretty small. The copper only exists at the edges of the stainless plates where the stack of plates are soldered together.

Those copper soldered plate chillers are about as good as you can get without going with an all-stainless plate chiller that is held together in a screw press with gaskets between each plate. 

Rob, if that was a paler beer, I'd definitely say that the alkalinity in your tap water should be neutralized to avoid tannin and color darkening effects. But in a darker style and your modest tap water alkalinity, it may not be necessary.

The good thing is that your water doesn't require much acid for neutralization.

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