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Topics - hopfenundmalz

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48
There was a discussion on how to transfer beer and minimize staling in the beer here.
https://www.homebrewersassociation.org/forum/index.php?topic=23575.msg301175#msg301175

Sean makes the statement that if you have a DO meter you become shocked as to how much purging is necessary to achieve low levels. How much is that?

There are procedures to purge vessels of toxic or explosive gases. If you search for "pressure cycle purge equation" you will get hits to some links with information. Without going into all the details and the derivation, you can estimate how many purge cycles you need to reach a level of gas concentration.

N=ln(Clow/Coriginal)/ln(Plow/Phigh)

N=Number of purge cycles
Clow=Lower concentration target
Coriginal=Original concentration, so for air that is 0.21
Plow=Low pressure, 14.7 PSI absolute for our application
Phigh=High pressure for the purging, I use 30 PSI gauge, so 44.7 PSI absolute

For our case.
N=ln(Clow/.21)/ln(14.7/44.7)

selecting a sequence of 0.1, 0.01, 0.001... we can calculate the number of cycles. Round up for your application.

Concentration   #purge cycles.

0.1   0.6671342451
0.01   2.7375696785
0.001   4.8080051119
0.0001   6.8784405452
0.00001   8.9488759786
0.000001   11.019311412
0.0000001   13.0897468454
0.00000001   15.1601822787
0.000000001   17.2306177121


So to get close to 1 ppm (0.000001) you need 11 purge cycles. State of the art canning and bottling lines have about 50 ppb TPO or less.

That will use a boatload of CO2 for an empty keg, so the technique of pushing sanitizer out saves on CO2. If the head space is purged 5 times at 30 PSI, then the headspace will have about 1000 ppm O2. The headspace is small, so there is not a lot of waste for that process.

I hope this helps.



49
General Homebrew Discussion / La Cumbra Elevated IPA and Pitch Rate.
« on: June 29, 2015, 06:37:09 PM »
This was a wow beer for me almost two years ago. Excellent stuff, will try some more this fall when in NM.  ;)

He under pitches to get a faste fermentation. That seems counter intuitive, but if you read the article he uses the Chico yeast. It popped into my head that the Basic Brewing Radio experiment had faster krausen for dry sprinkled US-05 vs rehydrated (killed half the yeast but it started quicker). Mark V. - could his have something to do with the yeast genetics that you have been talking about for the Chico yeast (diploid)? Very curious here.

Nice IPA recipe. Might make something similar, using Galaxy in place of the South African hop.
Article,
http://beerandbrewing.com/VXtKGSgAABcBR8O6/article/breakout-brewer-la-cumbre-brewing
recipe,
http://beerandbrewing.com/VUqTKygAAHYoUYHe/article/la-cumbre-brewings-elevated-ipa-recipe



50
Events / NHC 2016 Location
« on: June 10, 2015, 10:30:23 AM »
Baltimore. June 9-11.

51
The Pub / Dick Cantwell leaves ABInbev.
« on: April 13, 2015, 01:14:18 PM »
It appears the yoke was chafing, and he can follow his own desires.
http://seattlebeernews.com/2015/04/dick-cantwell-resigns-from-anheuser-busch-and-elysian/

52
The Pub / Water to a Grow Food and Make Beverages
« on: April 07, 2015, 09:12:29 AM »
It looks like beer is not as water intensive as feared. I don't know if the water for the hops and Barley are in this, but those are mostly not grown in CA.

http://www.latimes.com/local/lanow/la-me-ln-water-hungry-foods-20150406-story.html?fb_action_ids=10206649863871696&fb_action_types=og.shares

Saw this on the book of face, John Palmer.

53
The Pub / Simplified BJCP Score Sheet
« on: April 01, 2015, 06:28:35 AM »
This should make things faster.

http://www.bjcp.org/docs/2015scoresheet.pdf





It is April 1, you know.   8)

54
The Pub / Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 01:05:30 PM »
This was a surprise. We spent a very long day at Perrin last June sorting entries for the second round of NHC. Some of the beers were very good, some I was not so impressed with. The guy who started it made a large fortune manufacturing sports wear. Did he make his small fortune, and it was time to get out?  :D They had bought a Krones bottling line, but never used it as they did not have the brand identity to get shelf space. Kuhnhenn has that line now.

http://www.mlive.com/business/west-michigan/index.ssf/2015/03/oskar_blues_perrin_brew.html

55
Going Pro / Keg Return Article on Mainpage
« on: March 10, 2015, 07:40:56 PM »
For you pro brewers out there, and words for someone wanting a keggle.

http://www.homebrewersassociation.org/how-to-brew/kegreturn-com-the-importance-of-keg-repatriation/

56
Other Fermentables / Mead in Michigan
« on: March 06, 2015, 07:49:14 AM »

57
Ingredients / Michigan Hops Farms Expanding.
« on: February 19, 2015, 09:06:18 AM »
Michigan is the #4 state for acres of hops grown, with a whopping 300 acres strung this year. If this goes through it will more than double that.
 http://michiganradio.org/post/investors-move-michigan-hops-industry

58
Homebrew Competitions / NHCompetition Registration is Open
« on: February 02, 2015, 07:30:04 AM »
You can register for the Competition today, select the number of entries, and judging center(s).

There is a glitch, in the primary judging center selection i made, it showed up as a different center when finished. Tried a second time, again a different city. Janis has been contacted.

59
Beer Recipes / Ballantine IPA Clone Recipe
« on: January 30, 2015, 08:46:19 AM »
This goes back to a HBD discussion that Jeff Renner was involved in 12-14 years ago. The recipe is pretty straight forward. It makes a beer that tastes "hoppy", not like citrus or pine. It is also bracingly bitter.

I have been upping the dry hops of late. The last version used BRY-97, but that is not carbed up yet, so I can't give an honest evaluation yet. The sip I had when it went into the keg made me say "oaky". The beer never touched wood, and I can only attribute the oaky flavor to the Bullion hops.

This recipe made a strong beer, I have been targeting more in the 1.070 range or a little less. I have also used British C-60 in the last batch.

I tell people it was made with 6-row, flaked corn, Crystal malt, Bullion and Cluster hops, all considered to be inferior in some ways. Makes a great beer, though.

Ballantine IPA

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        10.50    Wort Size (Gal):   10.50
Total Grain (Lbs):       29.50
Anticipated OG:          1.079    Plato:             19.04
Anticipated SRM:           9.8
Anticipated IBU:          69.3
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.00


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 74.6    22.00 lbs. Pale Malt(6-row)              America        1.035      2
 20.3     6.00 lbs. Flaked Corn (Maize)           America        1.040      1
  5.1     1.50 lbs. Crystal 80L                                  1.033     80

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  2.00 oz.    Cluster                           Whole    8.00  21.8  90 min.
  2.00 oz.    Bullion                           Pellet   5.30  13.5  60 min.
  2.00 oz.    Cluster                           Whole    8.00  15.6  30 min.
  2.50 oz.    Bullion                           Pellet   5.30  12.9  30 min.
  2.25 oz.    Bullion                           Pellet   5.30   5.5  10 min.
  3.00 oz.    Goldings - E.K.                   Pellet   7.20   0.0  0 min.
  6.00 oz.    Brewer's Gold                     Whole    7.00   0.0  Dry Hop


Yeast
-----

WYeast 1056 Amercan Ale/Chico

Water

Use a pale ale profile, get the sulfate up to 250-300 ppm.

60
Beer Travel / The Lakes District
« on: January 25, 2015, 08:01:00 PM »
Anybody have advice for pubs and inns? We have some guide books and are looking on the net.

Going to see some friends who now live in London. Then heading north. London we know, Cambria, never been there.

I need some new hiking boots, and some long walks to break those in.




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