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 - hopfenundmalz

Pages: 1 ... 196 197 [198] 199 200 ... 545
2956
Kegging and Bottling / Re: Bottling Logistics
« on: November 30, 2014, 08:33:50 AM »
I add to the bucket first and position the tubing to create a very gentle whirlpool.

+1

2957
General Homebrew Discussion / Re: First Year Hops
« on: November 29, 2014, 08:41:45 AM »
I live in SE MI, and the hops have always been in the ground.

2958
All Grain Brewing / Re: Decreased efficiency observations?
« on: November 29, 2014, 06:42:32 AM »
I just want to comment that if the pH is in or close to the normal range, it has little influence. If the pH is very high, >6, then efficiency goes down in a hurry with higher pH. That is from a talk I saw a while back.

2959
Yeast and Fermentation / Re: How important is it to decant the starter?
« on: November 28, 2014, 07:45:04 AM »
It depends. If I have a 1.5 liter starter for an ale and am pressed for time I will pitch the whole thing, don't seem to be any problems. If I am doing a lager and have a 5 liter starter, well that is 25%+ of the beer, and since my starters are not the same grain bill and usually no hops, I will not dilute the recipe that much with starter liquid.

2960
All Grain Brewing / Re: Impossabrew!
« on: November 28, 2014, 07:38:55 AM »
Welcome to the forum. Good advice here from good people.

2961
Equipment and Software / Re: Fermentation Chamber
« on: November 27, 2014, 07:30:26 AM »
I only have single stage controller and a chest freezer. To raise temperature on my lagers for a D-rest, I set the rest temperature, say 65F, fill a couple gallon water jugs with hot tap water and put them in the freezer. If not enough heat added, I repeat the process the next day. Not set and forget, but it works fine. Got the idea from the many who add frozen water bottles to a cooler or a chamber to drop the temperature, so hey, doing the opposite works too!

2962
Equipment and Software / Re: Refractometer Calibration
« on: November 26, 2014, 05:51:48 PM »
As a an engineer who had to calibrate his transducers every day, I have a comment on refractometer calibration.

Using your water of choice, distilled is often recommended, use that and set to zero Brix. You have zeroed the instrument. What about the gain? For a refractometer, you can check a 10% sugar solution (~1.040) by mixing water and sucrose, instructions are on the net. You might be surprised that the reading is off, I was. Then I tried 15 Brix and it was dead on. Diluted that to 10%, and it was off the same amount.

Adjusting the zero does not give you the gain (slope), and checking the gain at multiple points will show you if your instrument in linear. One learns this from every day practice over the years (until you are no longer doing hands on work).

2963
Yeast and Fermentation / Re: Lambic not getting sour
« on: November 26, 2014, 05:33:46 PM »
The straight lambics are 3 years old. Bugs and critters work slow.

2964
Commercial Beer Reviews / Re: Troegs Blizzard of Hops Winter IPA
« on: November 26, 2014, 05:48:14 AM »
If I can find this up my way while it's still fresh I might have to pick one up. I'll join in the Troegs lovefest while I'm at it. Troegenator is one of the best US doppelbocks I've had.

Troegenator is excellent!

2965
Ingredients / Re: Allergic to Judy's Brown Ale?
« on: November 25, 2014, 04:31:30 PM »
Could basically be anything:
http://www.md-health.com/Beer-Allergy.html

Whodathunkit: if all else was the same-

"Yeasts

Although found in low levels in alcoholic drinks, yeasts can cause true allergic reactions. The symptoms include wheezing, sneezing, diarrhea, nausea, heartburn, dizziness, white coated tongue, sore throat, skin rashes and abdominal pain."

A few of those are why I do not like yeasty beers! Not all though.

2966
The Pub / Re: Amex Small Business Saturday
« on: November 25, 2014, 07:19:33 AM »
Mrs. R signed us this morning. I didn't know about it, but looks like a deal.

2967
The Pub / Re: Best beer city in the world
« on: November 24, 2014, 07:03:19 PM »
Best beer city...  St. Louis?  They've got the King of Beers after all.

Wasn't Budweiser Budvar (Czechvar) called the Beer of Kings?

2968
All Grain Brewing / Re: Aerating Question
« on: November 24, 2014, 12:27:59 PM »

As far as HSA goes, I've only got one kettle so when I am spargeing I run off into buckets and then add the sparge water. I put my kettle on the burner, pour in the first runnings and start heating and run off the second runnings into the bucket which is again poured into the kettle. I've not noticed an issue so far but that  is just one anecdotal experience so take it as it is.
I have the same sparge routine. Last time I participated in a club brew day, all the old guys freaked the heck out when they saw me doing it.

HSA was a boogeyman when I started brewing. Unless you are making very light lagers and looking for a year shelf life, one should not get too concerned. Charlie Bamforth says there are many other things that we should worry about and get control of before we worry about HSA.

2969
The Pub / Re: Inside Anheuser-Busch’s Pilot Brewery
« on: November 24, 2014, 12:25:02 PM »
I enjoyed the tasting panel discussion.

2970
All Grain Brewing / Re: BIAB and OG (yes another BIAB thread)
« on: November 24, 2014, 07:20:33 AM »
Hey S.C., never seen that. If you have some information that shows how that is a reference standard, can you share?

From what I can ascertain, the dry basis, fine grain (DBFG) percentage values provided by maltsters are based on the percentage of the total weight that can be extracted from a given product.  Briess specs their 2-row malt has having a DBFG value of 80.5% (Extract FG, Dry Basis, http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_2RowBrewersMalt.pdf).  Assuming that 100% barley corn conversion would yield 46 PPG (the reference value for pure sugar) leads to the equation 0.805 x 46 = 37 points per pound per gallon (PPG).  If one searches the popular maximum theoretical extract tables for American 2-row, one finds that most spec the malt as having a maximum yield of 37 PPG. 

With that said, I would like to know where some people are getting their maximum theoretical extraction rate tables.  Many of these tables contain values that are a point high or a point low if calculated using the data provided by the maltster and 46 PPG as the reference for 100% conversion of a barley corn to extract.  The inaccuracy found in many maximum theoretical extraction rate tables is why I spec my recipes using mixed-grist PPG values, not efficiency percentages.  Not only are mixed-grist PPG values easier to calculate (batch_gravity_in_points x batch_volume_in_gallons / grist_weight), they are more accurate because they are actual measured values.  With efficiency percentages, the accuracy of a stated efficiency percentage is dependent on the lookup tables of maximum extraction values used by a recipe creator and a recipe user.  This possible impedance mismatch is not a problem if the recipe creator and recipe user are using the same brewing software. However, as the number of brewing software packages grows, so does the possible number of impedance mismatches.
Re-reading Palmer, the reference is 100% sucrose (didn't remember that). DME would be close or at 46 pppg. There seems to be some variance when you look on the net for what DME is. I need to make some starters, so time for some measurements later on.
http://www.howtobrew.com/section2/chapter12-3.html

Pages: 1 ... 196 197 [198] 199 200 ... 545