Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - mabrungard

Pages: 1 ... 52 53 [54] 55 56 ... 134
General Homebrew Discussion / Re: PH calibration and solutions
« on: October 25, 2014, 05:04:01 AM »

It's doubtful that calibrating at 10 and then measuring near 4 would be as accurate due to inevitable nonlinearity in the probe's response across a large range. 

That is what I expect also.

Beer Recipes / Re: BCS Dunkel
« on: October 24, 2014, 08:09:49 AM »
Paul, I agree that I found Jamil's recipes to be slightly too roasty for style. Maybe he was using the 'reserve the roast to the end' technique? That would be a good use of that technique where you just want a little color and not much roast flavor.

Frank, I think you are going to have a little too much roast flavor if you don't reserve to the end. I made a similar Dunkel with a similar percentage of carafa 3 and still had a hint of roasty flavor. It was all mashed together. I should have reserved it.

General Homebrew Discussion / Re: PH calibration and solutions
« on: October 24, 2014, 08:03:59 AM »
Most of the meters in the "modest" pricing range use a 2-point calibration. You either use 4 & 7 or 7 & 10 calibration solutions.

An important thing to understand is what those adjustment screws are doing. I just posted a quick summary along with a helpful figure on the Bru'n Water facebook site.

General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 23, 2014, 05:50:39 AM »
Hmm, those are the values that I estimated from Troester's studies. I guess the maltsters are reading Bru'n Water?

Beer Recipes / Re: BCS Dunkel
« on: October 22, 2014, 02:03:43 PM »

Next question is pH. I set it up in Bru'NWater as Brown Malty profile, and worked to get the pH to 5.48(the software says 5.4-5.5 for darker beers) is this where I want to be?

A Dunkel is not a roasty beer. There should be very little, if any roast flavor noted in the flavor profile. Therefore, the pH target should be more along the lines of 5.3 to 5.4. 

I see that I should revise the language in that Bru'n Water comment to avoid this misconception. I forgot about the malty and not roasty, dark beer styles. Sorry about that!

Equipment and Software / Re: "Industrial" inline sanitary air filter
« on: October 18, 2014, 10:01:16 AM »
This is what I use for my aeration system. It is a 0.45 micron filter that is used for groundwater sampling. It has very high pneumatic flow capacity.

General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 18, 2014, 09:46:39 AM »
It takes a good bit of acidity to drive a mash pH into the 5.0 range. A typical pale malt in distilled water is going to be somewhere around 5.6 to 5.7. Is there any acid malt or acid added to the mash? It doesn't seem that the pH could get that low without some intervention.

Ingredients / Re: Is gypsum gypsum?
« on: October 17, 2014, 05:35:44 AM »
Um, just remember....lead, arsenic, and cyanide are completely natural and organic. You decide.

General Homebrew Discussion / Re: Bru'n water PH using German Melanoiden
« on: October 16, 2014, 06:31:45 AM »
This is an interesting finding and it is possible. There is no telling if the assumption that Bru'n Water uses (malt acidity is generally proportional to color rating) ALWAYS holds true. I can say that appears to be true for the vast majority of base and crystal malts, so that should be reassuring. But I don't know that Melanoidin malt conforms with that assumption.

As pointed out above, I would expect that with the typically low percentage of Melanoidin malt in a grist would mean that it shouldn't have a lot of effect on the overall wort pH. If there was a large shift in the wort pH, I would be more inclined to look at the base malt. Do recall that we have observed that some base malts tend to be more acidic than their color rating implies. Rahr malts tend to show this response and I've recommended that you trick the program into duplicating that higher acidity by adding about 3L to the reported Rahr base malt acidity.

A similar issue with malt acidity was brought to my attention by a British brewer several months ago. He reported that Crisp Amber malt did not perform as expected with Bru'n Water. The maltster lists their amber malt as a Roast malt. In that brewer's observations, he found that the mash pH prediction was off when the Amber malt was assumed to be a Crystal malt, but was almost perfect when set to Roast malt in Bru'n Water. With a color rating of only about 30L, this certainly doesn't seem to be a Roast malt. But the maltster's categorization and the apparent acidity suggest that it is. For Bru'n Water users, you have probably noted that I have suggested that Roasted malts are those types that have a color rating of over 180L. It appears that I am wrong again! So we have another case where malt color may not be the best indicator for acidity.

We will keep working at it! 

Ingredients / Re: zinc supplement
« on: October 15, 2014, 01:21:12 PM »
That result is not surprising. Barley has similar values. I'm surprised with how low the calcium content is.

All Grain Brewing / Re: Alternative to lactic acid
« on: October 10, 2014, 02:27:43 PM »
my water is 400+ PPM!!! It's awful. I moved to Phosphoric because I was using a lot of the Lactic Acid and I thought it made a harsh taste. But, could have been something else causing the harshness.

At 400 ppm alkalinity or HCO3, that means there are a lot of other cations in that water. Either Ca, Mg, or Na. If its Mg, it certainly could lead to harshness. I'm guessing the harshness from the excessive ionic content in that water was there with or without the acid.

That is a tough water to brew with. I'm hoping you have a water report on your supply and know what the actual content is!

All Grain Brewing / Re: Alternative to lactic acid
« on: October 10, 2014, 08:46:13 AM »
Step 1: Find out what your water contains.

All Grain Brewing / Re: Alternative to lactic acid
« on: October 09, 2014, 01:35:44 PM »
Jeff, Thanks for the link!

Hmm, Oarsman, that is a sad version of a Berliner Weisse. It is still pleasant, just not nearly tart enough.

All Grain Brewing / Re: Alternative to lactic acid
« on: October 09, 2014, 11:49:39 AM »
I was under the impression that acid was not allowed, but if it is naturally produced it is ok.

Acid by any other name. Sure the purity law says that they can't add liquid acids, but as you point out, they can work around that limitation. Acid malt is another workaround.

That is interesting about the lactic bio-reactor. I'm wondering if they are just doing a continuous sour mash, like we do when producing a Berliner Weisse. They could take the mash down to a certain pH and add that to the tun when its ready.  Or are they producing a wort and souring it?

All Grain Brewing / Re: Alternative to lactic acid
« on: October 09, 2014, 10:29:04 AM »
Of course when you know the strength of the liquid acid, you can use Bru'n Water to calculate the additions of a variety of acids including phosphoric.

I had not seen that recommendation from Gordon before. Given that he and I live in the land of alkaline waters, using lactic acid is not the best choice because you would probably end up using enough to create a perceptible taste 'twang' from the lactate ion. I have never heard of its effect referred to as a 'harsher bitterness'. When used at most rates, lactic acid is pretty smooth tasting to me. Think of the last Berliner Weisse that had a harsh bitterness.  I think Gordon confused his terms. In addition, all German beers are acidified with lactic acid (via acid malt) and I'm pretty sure they aren't harsh.

With all that said, if your water has more than about 150 ppm alkalinity to neutralize, you should move on to an acid like phosphoric. Phosphoric tends to be the most taste-neutral in beer. 

Pages: 1 ... 52 53 [54] 55 56 ... 134