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Messages - yso191

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316
All Things Food / Re: My riff on Roberta's dough recipe
« on: December 29, 2015, 07:29:39 PM »
My grill doesn't get as hot as my oven.  About 375-400* on the grill (gas) and 550* on the oven.  I may pull the trigger tomorrow (payday) on the pizza stone.  I love pizza but can do without all the added grease on most commercial offerings.

317
Equipment and Software / Re: Help a poor guy with his new plate chiller
« on: December 29, 2015, 10:22:19 AM »
I want to see someone build a chiller system out of an old truck radiator. It would need air moving over it, so they could mount it to the front of an old Buick with the boil kettle up high and the fermentor down low. Then just drive around till the wort is chilled.

I do enjoy your posts Jim.

318
All Things Food / Re: My riff on Roberta's dough recipe
« on: December 29, 2015, 10:19:22 AM »
I'm in.  I have a normal oven.  What temperature should I set it at?  Do I need/want a pizza stone?

319
Beer Recipes / Re: Stout Thoughts
« on: December 29, 2015, 09:59:54 AM »
derailed stout and lactic question... is sweetened condensed milk an option at all in brewing? Random thought.

Are you thinking about lactose?

320
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 09:48:41 AM »

On a related note...  My oxygen stone is permanently affixed to the end of a stainless steel tube close to 3 feet long.  I'm thinking the only way to sanitize it is to bake it in the oven.  Anyone know what temperature and for how long?
300 for 2.5 hours, 320 for 2 hours, or 340 for 1 hour. Must be dry.

That was fast, thanks!

321
General Homebrew Discussion / Re: Rubbing Alcohol Off Flavor
« on: December 23, 2015, 09:39:05 AM »
On a related note...  My oxygen stone is permanently affixed to the end of a stainless steel tube close to 3 feet long.  I'm thinking the only way to sanitize it is to bake it in the oven.  Anyone know what temperature and for how long?

322
Ingredients / Re: HSI
« on: December 17, 2015, 10:12:49 AM »
I'm guessing that if HSI declines in an exponential fashion, then perhaps a large portion of the decline has already happened when the hops get to us.  Nevermind that the %AA on the package represents some statistical average from whatever lot of hops the package was taken from.  And nevermind any error in the formulas used to calculate isomerization in the boil.  In other words, there are lots of sources of error in the IBU numbers that show up on the recipe so I wouldn't sweat it too much.

I brew with homegrown hops using my best (researched) guess of %AA and it works.

I'm actually pretty confident in the number that goes on the package.  Here is why:  The second stage in the pelletizing process is mixing the hop particles in very large drums in order to homogenize.  Also most of the time hops are pelletized from a single lot, not blended.  Blending is done when a large brewer requests it.  Then each run is sampled throughout the run.  The lab gets small ~3 ounce packages of these samples.  We test each sample twice.  The two need to be within 3% of each other or the result gets tossed.  Then, it is true, all of the samples for the run get averaged, but the standard deviation in AA between samples in a given run vary only by ~.02%.

That is not much of a difference.  However losing 1-2 percentage points in 3 months off of a 15.0% bittering hop (i.e. CTZ) is a significant drop.  If the rate of decline is constant, by July/August 2016 the 15.0% hop is now 7-11%!

I know that not all varieties lose AA at the same rate, and other factors come in to play but...

I did look at the MoreBeer link.  To be honest it went over my head, but I am considering making a spreadsheet with all the variables factored in, in order to make a reasonable prediction of AA losses.

323
Yeast and Fermentation / Re: First Yeast Starter questions
« on: December 16, 2015, 09:39:21 AM »
Looks like yeast to me.

324
All Grain Brewing / Re: SS Brewtech pressurized transfers
« on: December 16, 2015, 09:36:40 AM »
I guess that makes since at the ball lock. It went fine from the racking cane. In your experience, even with pellets and cold crashing?


Sent from my iPhone using Tapatalk

Yes.  I have only used pellets and almost always cold crash.

325
Ingredients / Re: HSI
« on: December 15, 2015, 08:34:04 AM »
I am frankly surprised at the degradation of alpha acids in hops.  In the 3 months since harvest, the hops I am testing have dropped 1-2 % points in alpha from the harvest alpha.
...
They have an alpha acid % listed on the package but I'm not sure how to account for the decline, and they never list the HSI.  It seems to me this would be an important thing to factor in.  Any thoughts?  Do any of you factor in the age of the hops for calculating IBUs?

How are those stored? 1-2% at room temperature wouldn't surprise me - that's something like a 0.3 HSI which is typical. And bear in mind it's exponential decay.

Here's the formula just in case you don't have it: http://morebeer.com/brewingtechniques/library/backissues/issue2.1/garetz.html

I do the calculation every once in a while, but since I store hops in a freezer under relatively oxygen-free conditions it doesn't usually end up being necessary. Case in point, I brewed with 2014 CTZ yesterday and probably should have bumped it up a bit, but the predicted alpha has only dropped from 12.0% to 10.2% and I'm doubting I'll miss the ~5 IBU. It would be interesting to know how widely the HSI can vary within a given variety; if it isn't on the packaging I just assume the typical value. If you look at something like the Hop Union data sheets they'll at least have a range. (Of course, being at BSG you could probably just walk over to the warehouse and look at some boxes.)

Thank you!  I'll check that link when I get home.

No the hops in question were stored in a refrigerated warehouse.

326
Ingredients / Re: HSI
« on: December 15, 2015, 07:43:11 AM »
Since you work at BSG, why not test some of your 2014 hops and compare the results with the labeled percentage?
I think that's the answer right there, if they will let you

That's a great idea.  I would if we were not so far behind.  This is the first season for the lab and we have had an amazing series of issues putting us behind.  Perhaps later when things are caught up - if I am still there.

327
Ingredients / Re: HSI
« on: December 14, 2015, 11:33:17 PM »
Part of my interest in this is due to the fact that I have yet to get my IPA's to have both the noticeable bitterness level I'm looking for.  I am casting about for what to try next.

My water salts are where they should be (300 sulfate, 54 chloride, 18 magnesium)
My pH is where it should be (5.4)
I'm using a neutral yeast (US-05)

I've tried hop shots.  I've tried 120 IBU (calculated) loads of bittering additions.

Don't get me wrong the beers are good, and balanced, but they have an APA level of bitterness.  I've noticed several commercial examples that have the level of hop flavor that I like are also lacking the bitterness of an IPA - not all certainly, but a large number.

So I found myself wondering if the calculations are off because I am not factoring in the alpha losses.

My next attempt will be to use a dreaded high co-humulone hop to see if that is what I am looking for.

328
Ingredients / HSI
« on: December 14, 2015, 09:43:48 PM »
I've posted elsewhere that I'm working for a while in the lab at BSG (Brewers Supply Group) testing hops for alpha & beta acids, as well as HSI: the Hop Storage Index.

I am frankly surprised at the degradation of alpha acids in hops.  In the 3 months since harvest, the hops I am testing have dropped 1-2 % points in alpha from the harvest alpha.  I'm not experienced enough to know if that will continue at a steady decline or not.  I do know that the variety also influences the rate of decline.

What I am wondering is if we homebrewers are not taking this into account as much as we should - if at all.  All the hops in my freezer are 2014 hops.  They have an alpha acid % listed on the package but I'm not sure how to account for the decline, and they never list the HSI.  It seems to me this would be an important thing to factor in.  Any thoughts?  Do any of you factor in the age of the hops for calculating IBUs?

329
However, I'm the same way with coffee.  At home I only drink it out of white mugs.  Colored mugs change the taste.  I will endure coffee in most any cup when away from home...but the worst is cobalt blue.  All I can think of is Vicks VapoRub.

Maybe you have synesthesia in addition to OCD?

I don't think it is as strong as an official diagnosis :-).  Its more like an association that I think about.  Regardless, I prefer stainless.

330
All Grain Brewing / Re: SS Brewtech pressurized transfers
« on: December 14, 2015, 07:57:09 AM »
It sounds like you might have some yeast or hops plugging your racking arm.

This.  I keg straight from my Chronical, and sometimes I pressurize with co2, sometimes not.  Anytime there are dry hops, I remove the post from the keg, attach a hose barb on the end of a silicone tube which I put directly into the top of the 'beverage out' tube.  Hops will plug the ball lock every time.

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