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Messages - bboy9000

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91
All Grain Brewing / Introduction to Low Oxygen Brewing
« on: October 21, 2016, 04:30:05 PM »
Those  books  are over 1K on Amazon.  $200 from the publisher is a little more than I can spend ATM and I can't read German.  I'm finding a little on Google but even the scientific papers are speculative.  I'm sure I'll end up finding good sources scouring the reference pages though it may take a while. 

N. Hashimoto looks promising.

92
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 21, 2016, 02:05:12 PM »
Are there any free papers or cheap books on LODO brewing?  I'm interested in the chemical reactions that cause oxidation of malt polyphenols etc. but don't want to spend $200 on books by Narziss and Kunze.  Also, if the highlighted passages above from Kunze are any indication he doesn't get into the chemistry of how oxygen causes these reactions.  Does Fix get into the chemistry?  Any free publications?  I acquired a bunch of brewery manuals and Center for Brewing Studies seminar notebooks at an estate sale last year but they are from the late 70's.  They mention possible staling from wort oxidation but also say it is speculative.  Again from the 70's.  I could do a Google search for papers but if you guys know of any it would be appreciated.

93
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: October 19, 2016, 10:13:58 PM »
Metals in contact with the mash and wort. 
Iron = bad.
SS = OK.
Copper = maybe bad, maybe correctable with Brewtan.
What about aluminum?

Anyone know about aluminum? It's probably not used much in commercial breweries which is the inspiration for LODO so maybe there isn't much readily available info on aluminum.  Aluminum produces an oxide layer but it prevents the aluminum fro acting further

94
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 09:01:35 PM »
To answer the question- yes they sold out.  Is that a bad thing?  The owners of Northern Brewer likely worked many years putting a lot of time and effort into building the company and probably made many personal sacrifices along the way. At the same time they were involved in the hombrewing scene and supported The Brewing Network.  Is it a bad thing they reap the benefits of this and get a nice retirement or put their children or grandchildren into college?  BTW this coming from a huge liberal Bernie supporter.  Not everything big business is automatically bad.  Some people have a passion and a dream that ends up being profitable.  I still hate the main line of AB-INBEV beer.  Bland. 

95
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 08:07:35 PM »
I like my fresh brewed local and regional craft pilsners. From the sound of it I need to try Becks.  I haven't had it since 1998 when it was a horrible skunky import

96
General Homebrew Discussion / Re: Did NB sell out?
« on: October 19, 2016, 08:04:16 PM »
I know the folks at MW and NB quite well...I have spoken with them about this and all are very excited for new things to come. That's all I got.

Also excited for the profit and loss of risk.  I would be too.

97
All Grain Brewing / Re: How to add coffee to a stout
« on: October 15, 2016, 04:53:07 AM »
IME cold steeping then adding to the keg results in a smooth flavor and adding beans to secondary makes an intense coffee flavor.  I would add to the secondary for a RIS.

98
Equipment and Software / Re: Fermenters with valves
« on: October 14, 2016, 04:08:06 AM »
Use really hot water.

99
Yeast and Fermentation / Re: Lactobacillus and starsan
« on: August 07, 2015, 05:51:50 PM »

I'm sure you are fine. Unless you unloaded undiluted starsan into the airlock it's doubtful the volume of solution that was sucked back had any meaningful effect on the ph of the starter.
+1 RDWHAHB

100
All Grain Brewing / Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 07, 2015, 05:50:25 PM »
I bet it will make a nice Hefeweizen.  My jefe last summer was just wheat and pils and although it was good, I highly it could've had  some more malt character.  I bet the Vienna would've done the trick.

101
Yeast and Fermentation / Re: Pure Pitch?
« on: August 06, 2015, 09:48:26 PM »

It's not a Rogue seasonal release is it?
Thats pretty clever

Wait, KBS= Kentucky Beard Stout, right?

102
General Homebrew Discussion / Re: IPL guidelines
« on: August 05, 2015, 07:37:47 PM »

I have a hunch that Wy2112 would be a very good strain choice for making an IPL.
Thoughts?

In my experience 2112 ferments very clean at the low-end of its temperature range around 58°F. Some people say it gives a fruity character but I have not found this to be true- again, I ferment  at the low end.  It does leave a lot of residual maltiness in the finished beer so I don't know if it would be good for an IPL.

103
Yeast and Fermentation / Pure Pitch?
« on: August 05, 2015, 06:16:46 PM »
you just hope its a "beard or nose hair"  :o

as stated, separate pouch containing yeast from outside packaging....all should be well. which yeast is it? curious on your brew and what you think. going starter or no starter?

Doing a "breakfast stout." 

https://www.brewtoad.com/recipes/breakfast-stout-173

I did a 1.2L starter with two pouches of wlp 001.  I finished brewing two hours ago and the starter looks like it's probably at high krausen so I'm getting ready to pitch.

Edit: I actually had an OG of 1.075, not the projected 1.079.

104
Yeast and Fermentation / Re: Pure Pitch?
« on: August 04, 2015, 10:19:22 PM »
Yeah not that worried.  There appears to be two layers of packaging. I just found it funny with all the marketing regarding the new packaging.  They might want to consider some QC on the packaging line.

105
Yeast and Fermentation / Pure Pitch?
« on: August 04, 2015, 09:04:44 PM »

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