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Messages - hopfenundmalz

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That is pretty cool. He is a regular at HomebrewCon, and I have tasted some of his winners.

The guy that created the dual scale Brix/SG refractometer should be kicked in the nuts.

Since I use one of those, I'm wondering what's the problem with them?

Me too.
The SG scale is off. A 10 Brix wort should be 1.040, mine says something like 1.043. I ignore the SG scale.

Homebrewer Bios / Re: BrewingBrian from CT
« on: January 08, 2017, 08:36:50 AM »
Welcome aboard.

Honestly I feel some homebrewers over stress about sanitation. As the above mention about "scratches in plastic", unless you actually have an infection a scratch in plastic isn't going to really matter, even if a srain of bleagian yeast is hiding there and you are brewing a lager. The lager yeast will far out compete the small amount of belgian yeast present.

I don't think one can stress enough about cleanliness however. We recently started using an ATP Meter at the brewery and after I used it I discovered that my tanks were not coming as clean as I thought they were and I had to up my percentage of caustic. I have a feeling some of you may be surprised at the cleanliness level of your glass carboys/plastic buckets if you are only using a PBW or oxiclean soak.
After being in German breweries that do open fermentation, I am less paranoid about sanitation.

I also would like to know what you would clean with.

Effectively, there are no disadvantages to plastic carboys, and I don't know why folks still use glass ones.

Because that's what I have, and if I spend the money to upgrade it'll be to stainless steel.
I have been brewing for a little over 24 years, and have a lot of carboys. They are getting used less and less. Plastic buckets and a conical get used more and more. Glass has become more scary to me.

Yeast and Fermentation / Re: BRY97 vs. S-05
« on: January 07, 2017, 11:32:23 AM »
Many of you likely remember Mark's post in these yeast strains.  An interesting read:

A Yeast Hypothesis
That is why I have use the BRY-97/WLP-015 for a few clones. Before that I was using Chico, BRY-96/001/1056.

Ingredients / Re: Post your water report
« on: January 07, 2017, 11:30:15 AM »
Thank you!
I'm searching on reverse osmosis products. Some systems have to enrich the levels of oxygen in their water. Is this have any impact for brewing?
There are several threads on removing O2 from water, and the whole process.

The system you linked is nice, but it adds alkalinity back in, which may not be so good for brewing depending on the amount, but it is good for your plumbing.

Ingredients / Re: Avangard Vienna Malt?
« on: January 07, 2017, 10:38:30 AM »
Maybe you got the wrong stuff? I find Vienna malt (Avangard's included) to be closer to Pale Ale malt than Light Munich.

I was just going to say this. Avangard's Munich is actually pretty light.
The Avangard Dark Munich is pretty dark at 15L. Been working some of that into my Dunkel.

Yeast and Fermentation / Re: BRY97 vs. S-05
« on: January 07, 2017, 09:19:23 AM »
The one time I used BRY-97 it was for a Ballantine IPA clone. It produced more mouthfeel than Chico. My note was to use the sugar that was in the original recipe I had worked from. I did that recently, and use WLP-051 instead and that had a starter so the lag was reasonable.

All Grain Brewing / Re: Accumash and other Water Adjustment Questions
« on: January 06, 2017, 11:13:31 AM »
Pay attention to the pH. The bicarbonate number will just drag the pH up, and more acid of Ca will be needed to bring it down. Less is more.

Ingredients / Re: Post your water report
« on: January 06, 2017, 11:06:22 AM »
From Ward Laboratories
Just move to Porter Indiana - well water with water softener :(

pH 7,4
Total Dissolved Solids                 1241
Electrical Conductivity mmho/cm  2,07
Cations/Anions me/L                  19,1/19,4

Sodium, Na                                436
Potasium, K                                2
Calcium, Ca                                2
Magnesium, Mg                           <1
Total Hardness, CaCo3   5
Nitrate                                       <0,1
Sulfate, SO4-S                            22
Chloride, Cl                                460
Carbonate, CO3                           <1,0
Bicarbonate, HCO3                      297
Total Alkalinity, CaCO3                 244
Total Phosphorus, P                     0,03
Total Iron, Fe                             0,02

Should I start collect rain water, or just stick with gose :D
Low Ca, high HCO3, Na, and Cl make that not suited to brewing.

I would use RO water.

Yeast and Fermentation / Re: BRY97 vs. S-05
« on: January 06, 2017, 09:51:14 AM »
 BRY-97 has more esters. It starts SLOW.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: January 06, 2017, 07:25:23 AM »
If it warms up a little, a German Pils.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: January 06, 2017, 07:24:41 AM »
I just got a chance to catch up on the posts and I had a question that you might have an answer to.  Have you tested the amount of DO that you get in the finished product if you did a less stringent purging procedure on the keg before transferring in the fermenting wort (perhaps this is somewhere in the previous 60 pages that I missed). 

I'm mostly just curious. I know that doing the full 'push out purge' is the best, but with the active yeast being such good scavengers I'm wondering if you just did a simple CO2 purge of the keg and then transferred in "active beer", would you get significant/any oxygen effects since the yeast would scrub it out pretty quick and the stuff is cold so you have a little bit of time for the yeast to get it done (not much, but it doesn't seem like it would take long for the yeast to scrub it out). 

I guess it would be an interesting experiment to do a keg purged by simply flowing 5 gallons of CO2 into it from a tank and then transferring in and then measuring the DO level you get after reaching terminal gravity. 

(Thanks for posting the new article)

Its so easy to fill the keg with sanitizer and push it out. I mean I see where you are going, but its just too easy to do it right :)
It only seems worth it to do this if you can close transfer though. Some people don't have this ability unfortunately, mainly those who ferment in buckets and use an auto siphon to transfer. Am I missing something?

I would always purge the keg properly no matter what. Even if you use an autosiphon, you would start that siphon into the liquid out of the keg and just bleed off pressure though gas out or the PRV. Purging a keg shouldn't really have anything to do with the method you use to get the beer into it.
Hmmm, I may have to try this. I'd think it'd take way longer to transfer in through the liquid out.
Yes it does take some time. When I did closed transfers from the conical, I put 2 PSI CO2 on the conical to help speed it up.

Simcoe hops are delicious and in no way taste or smell remotely like cat pee!

I agree that they're delicious, especially when used together with other hops like Amarillo. BUT, I used to agree with you, thinking that people were crazy to equate the aroma with cat pee. Then I went to a cat shelter and visited their enclosed outdoor area. Totally smelled like Simcoe.

When you have 5 cats.... you don't want that in your beer.  While I can't say I know what cat pee tastes like, I sure as F know what it smells like, in all its forms, whether fresh in the litter box, or dried up and nasty in the corner, and everything in between.  It's nasty.
Cat pee is ammonia, hell to the no is that anything like hops. If someone hates simcoe, they need to find a different descriptor.

I like simcoe and apparently like cat piss too. I think I might save $20 this year and not buy a pound of simcoe and just hold the neighbors cat over the kettle and squeeze the piss out of it into my wort. I'm a little weary about dry hopping with pure cat piss though. Think it will infect my beer?
Stan Hieronymus quotes research that states that perceiving the cat pee aroma is genetic, and more women get it than men. My wife hates Simcoe. She was surprised when she learned that Bell's Quinannon Falls Lager uses Simcoe as a dry hop - they do use a restrained hand on the dry hopping.

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