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Messages - hopfenundmalz

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3091
Ingredients / Re: Salt calculation
« on: February 25, 2013, 04:55:20 PM »
Can you explain your error analysis in more detail?
I use 1 and 5 gallon jugs, and know the levels in my kettles. I have a 100 gram capacity scale with a 0.01 gram resolution. My water volume and salt mass additions should be pretty close.
I'm not sure what was specifically meant, but CaCl at least has a tendency to suck moisture from the atmosphere and weigh more than it should on a ppm basis.  If you leave it open and live somewhere humid . . . well, there's a reason it is used as a dehumidifier. :)
And Epsom salt is MgSO4,  is it MgSO4·7H2O?
I hope Martin can lend some knowledge here.
Typically I think it is 7H2O, but whatever form it is, it is not hygroscopic like the CaCl is.  Most salts are fine I think, unless maybe you live somewhere ridiculously humid.  Even table salt will pick up moisture in a really humid area, or at least that is the explanation given for the grains of rice in the salt shakers at the beach.
So I am doing the right thing with the airtight jars for the salts? The wife has a hard time getting the lids off of those.

3092
Events / Re: NHC Pre-conference events
« on: February 25, 2013, 04:53:26 PM »
One more thing then I will shut up. With the PA and Philly beer scene and distribution, it could be really good at the BN party this year. We will go, just because.


3093
Events / Re: NHC Pre-conference events
« on: February 25, 2013, 04:51:26 PM »
Been to the BN party at Minneapolis, SD, and Seattle.

All were good, Seattle was not up to the other 2. 
Where did you think Seattle missed?  Not being defensive, it's totally planned by the BN guys, just curious. :)
I think the beer selection was not up to SD and Minneapolis. I think the band at SD had it going (you know what I mean)!

All of these had the full Hudecek contingent represented, so they have that going for them. Which is nice.  8)
I know what you mean :)

We had a guy lined up to help them get it all organized here, but they did it themselves.  Late.  I still had a lot of fun though :)  But it was not as crazy as MN or SF or SD, at least for me.
Agreed. I had fun, a lot of fun, but was not suffering the next morning, and that was good.

3094
Events / Re: NHC Pre-conference events
« on: February 25, 2013, 04:37:45 PM »
Been to the BN party at Minneapolis, SD, and Seattle.

All were good, Seattle was not up to the other 2. 
Where did you think Seattle missed?  Not being defensive, it's totally planned by the BN guys, just curious. :)
I think the beer selection was not up to SD and Minneapolis. I think the band at SD had it going (you know what I mean)!

All of these had the full Hudecek contingent represented, so they have that going for them. Which is nice.  8)


3095
Ingredients / Re: Salt calculation
« on: February 25, 2013, 04:30:35 PM »

Can you explain your error analysis in more detail?
I use 1 and 5 gallon jugs, and know the levels in my kettles. I have a 100 gram capacity scale with a 0.01 gram resolution. My water volume and salt mass additions should be pretty close.

expensive laboratory graduated cylinders are +/- 5% accuracy.  I'd expect your 1 or 5 gallon jug to be much worse.  using a small vessel to measure volume multiple times increases your error even more.

have you ever calibrated your scale?

I have a 100 gram mass that goes on each time. Usually get one part in 10,000 error. Good enough for homebrew?

3096
Events / Re: NHC Pre-conference events
« on: February 25, 2013, 03:47:39 PM »
Been to the BN party at Minneapolis, SD, and Seattle.

All were good, Seattle was not up to the other 2. 

3097
Ingredients / Re: Salt calculation
« on: February 25, 2013, 03:45:21 PM »
Can you explain your error analysis in more detail?
I use 1 and 5 gallon jugs, and know the levels in my kettles. I have a 100 gram capacity scale with a 0.01 gram resolution. My water volume and salt mass additions should be pretty close.
I'm not sure what was specifically meant, but CaCl at least has a tendency to suck moisture from the atmosphere and weigh more than it should on a ppm basis.  If you leave it open and live somewhere humid . . . well, there's a reason it is used as a dehumidifier. :)
And Epsom salt is MgSO4,  is it MgSO4·7H2O?
I hope Martin can lend some knowledge here.

3098
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 25, 2013, 01:00:36 PM »
Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?

Yep.  I tried to think about how many of the tsp. I usually use were in there, but it hurt my brain!

As an old engineer, off the top of my head - about 4 or 5 grams/tsp. 454 grams in a pound. So say 100 tsp/ pound, so 5000 tsp in a 50 lb bag, give or take a few.

3099
Ingredients / Re: Salt calculation
« on: February 25, 2013, 12:53:41 PM »

1. I flunked chemistry classes
2. I get confused easily (I even had to label salt jars with +pH or -pH )
3. I used Brewater and EZ Water for a long time with mixed results
4. Martin's spreadsheet has more stuff, but in the long run, is more accurate and has some built in double checks that tell you when things are wrong. (ie: the beer color - if it and your recipe don't match, you've entered your grains wrong)
5. It can be used whether you really understand water chemistry or not - using it will actually teach you and give you a pretty good understanding of what these ions are actually contributing as you tweak your beers.

I encourage you to start playing with it. It's most useful for those of us who don't know it all, and Martin seems always ready to answer your questions and help where necessary. Don't be afraid of it.

don't sweat it too much.  I showed the math involved in case anyone wanted to know HOW the additions are figured out.  Even if you understand the chemistry and math involved, we all lack the ability to accurately measure the salts that we add in addition to the volume of water.  With the combination of the two measurements, you could be off as much as 25% or more.
Can you explain your error analysis in more detail?
I use 1 and 5 gallon jugs, and know the levels in my kettles. I have a 100 gram capacity scale with a 0.01 gram resolution. My water volume and salt mass additions should be pretty close.

3100
Ingredients / Re: Maris Otter
« on: February 25, 2013, 12:46:55 PM »
Low Colour Maris Otter is in the 1.6 to 2 L range, vs the 3 to 4.5 L most of us use.

This one was tasty - the American Pale Ale.
http://darkstarbrewing.co.uk/beer/#

3101
Ingredients / Re: Maris Otter
« on: February 25, 2013, 09:35:02 AM »
One of the 'grandparents" of Maris Otter was named Plumage Archer. How is that for another weird name?

It is good if you want a malty+toasty flavor. Some put it in almost everything, but there are those that think you want something else in an ale like an hop forward IPA. Many of the well known CA brewers use a NA 2-row as the base malt so as not to interfere with the hops.

Mort - there is also a low color MO that is used in the summer ales by some brewers. That one is not toasty, but you can taste a good malty flavor in the beers.

3102
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 25, 2013, 08:52:58 AM »
I have seen picture of the containers of brewing salts on top of the big roll around containers of hops ready to go in the boil at Sierra Nevada.

Denny, I saw a pallet of 50 Lb gypsum bags when I was at beer camp, did you?



3103
Events / Re: NHC entry registration - how fast does it fill up?
« on: February 25, 2013, 06:03:03 AM »
It will happen fast. Last year was around 2 days or a little less to fill the US regions IIRC, someone with a better memory can correct me. If the conference is any indication, it will fill up faster this year. The addition of another first round site and the entry cap/brewer will help some, but the hobby is growing so fast don't be late to the keyboard.

You can enter any first round site. You have to send all of you entries to that site.


3104
Beer Recipes / Re: Pilsner with WLP833?
« on: February 24, 2013, 12:58:08 PM »
833 will be a little more malty than 830, but will make a fine Pils.

3105
Events / Re: Keynote speaker for NHC?
« on: February 22, 2013, 08:10:39 PM »
Would you be disappointed with Sam Calagione? Not so far from Philly, the chair of the Brewers Association Board, and a big supporter of homebrewing. He is also friends with Vinnie Cilurzo and Ken Grossman, and has to keep up with those guys, as they have been keynote speakers (2011 and 2009 respectively).

Who ever it is, they probably have already been booked, and have the calender cleared for a few days.

I could live with Sam, too.  Do you know something  ;)?

No one has told me anything about the keynote.

In Oakland in 2009 it was Ken Grossan.
In SD in 2011 it was Vinnie, who grew up in Temecula and had Blind Pig brewing in Temecula.
There just might be a trend that one can see.

Like I said, Sam is the chair of the BA board, and it would be a natural. He also has to keep up with the West Coast Italian brewer (Vinnie)as far as being a keynote speaker. Those guys are friendly rivals, if you have heard them speak, adn the whole "No Randall Required" thing.

I could be wrong. Not the first time.


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