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Messages - mabrungard

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811
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.

812
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.

813
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.

814
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.

815
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.

816
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.

817
General Homebrew Discussion / Re: That German lager flavor
« on: August 06, 2012, 05:37:33 AM »
I've read conflicting accounts about pressurized fermentation.  I had originally heard that elevated pressure helped suppress ester production.  That is a good thing in a lager.  But then I heard that yeast should ferment at atmospheric pressure for better performance (I'm not sure what performance they were alluding too).  My conical is set up to allow pressurization of up to about 12 inches of water column.  I haven't tried any more than several inches so far.  I'm curious if others have evaluated the effect of pressurized ferments?

818
General Homebrew Discussion / Alabama Beer Success
« on: August 01, 2012, 06:16:30 AM »
I just heard about Alabama's success in permitting commercial beer to be sold in bottles up to 750ml on National Public Radio today.  Even the Free the Hops group was cited in the report.  Congratulations! They'll have to find more space in the shops now.

I understand that they could only have beer in pint bottles or smaller prior to this. 

819
I also prefer flaked barley over oats for body building.

820
Ingredients / Re: WATER PH 9.2 too alcaline?
« on: July 26, 2012, 05:13:04 AM »
pH does not indicate the alkalinity of the water and water pH does not matter at all in brewing.  Only the mash pH matters in brewing and that is largely dictated by alkalinity.

There are clues from the hardness, that the alkalinity might be high.  But that is conjecture.  You need to find out the rest of the water quality parameters in order to figure out if the tap water is going to be suitable for that brew. 

A RO membrane system is one of the only 'filters' that will reduce ionic content of water.  A regular filter or activated carbon filter will not reduce the ionic content.

821
General Homebrew Discussion / Re: Headache City
« on: July 25, 2012, 05:55:11 AM »
A brew pub here in Indy that specializes in Belgian styles gives me headaches everytime I have some of their beers.  They are tasty, but I could do without the side effect.  I do not typically pick up fusel, hot, or alcoholic notes in those beers, but they must be there.

822
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 20, 2012, 04:13:15 AM »
As AJ says: 5.2 works great for brewers that don't check pH and doesn't work at all for those that do check. 

A smart brewer learns to properly manage their mash pH.

823
Ingredients / Re: Carawheat malt
« on: July 19, 2012, 02:10:12 PM »
i'm not sure I would go in the direction of adding sweetness builders or unfermentables.  I agree that raspberry can be quite tart, but it can also deliver a good dose of tannin if unstrained fruit solids are added to the beer.  The seeds are the source. 

I'm curious if either of you had the opportunity to taste the base beer before adding the fruit or flavoring?  Since its unlikely that the base beer was too tart to begin with, I'll assume that all the tartness came from the fruit. 

On the thought of increasing the 'sweetness' perception, an easy adjustment could be to reduce the bittering level.  Increasing the mash temp would also be an option.  If the fruit tartness is the primary cause of the overall beer perception, then another option could be to add an alkaline buffer to the finished beer.  Since there are apparently free acids in the beer, this is one situation where chalk could be an effective agent for reducing excessive acidity.  Recall that chalk doesn't work well in the mash since the acids there are too weak.  I'd suggest pouring a glass full of beer and adding measured doses of chalk until the level of tartness meets your taste goals.  Once you've figured out the amount, you can scale it up and add it to the keg. 

824
Ingredients / Re: Water Has My Head Spinning...
« on: July 12, 2012, 12:35:10 PM »
So, what is the pH in the mashtun at a higher temp?  And is the pH I'm concerned about the one in the mashtun or the one I measure at room temp?

The mash pH at mash temp is relatively consistent at about 0.3 units lower due to the increased disassociation activity due to the increased heat content of the hotter wort.  Since that is a relatively constant pH offset, we can ignore the pH value at mash temperature and do all of our correlations with wort and beer flavor and texture based on room-temperature pH readings. 

Many of us know that 5.2 is a magic number in mashing.  That pH value would be appropriate if measured in mash temperature wort, but too low if it was measured in room-temperature wort.  You should note that now you may see ideal mash pH quoted as being 5.3 to 5.5 at room-temperature.  This is similar to the 5.2 mash-temperature pH that has long been targeted, when you figure in that pH offset. 

Don't worry about what the mash-temperature pH is.  Just understand that if you measure pH at room-temperature, pH will actually will be lower in the mash and you don't care what that pH is since you have a safe room-temperature pH allegory to guide you.

825
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: July 12, 2012, 08:35:45 AM »
Hop flavor and bittering can be transferred via the yeast into the subsequent ferment.  Color and roastiness can also be transferred via the yeast.   I've pitched onto yeast cake before and it works well as long as you don't work from hoppy to malty or from dark to light beers.  I guess I would also avoid going from a spiced beer to non-spiced to avoid that flavor carry over.

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