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Messages - hopfenundmalz

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3316
I agree with what has already been said.

Another factor (useless fact? you choose), again very minimal, is atmospheric pressure.  Water boils at 212 deg F at sea level.  Go up from there and the temp decreases.  Go down from there and the temp increases to overcome the increase atmospheric pressure.  this happens very slowly so you can normally assume boiling is 212F unless you are on a ridge above Denver or sitting at the bottom of Death Valley you won't really see much variation.  This is why vacuum liquid reduction works to make wort extract with minimal caramelization. 

Paul

I'm at about 1000 ft, boiling is 210F. Denver is 202F. At Sean's brewery in Leadville, he will be boiling at 193F.
http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html

3317
Because of the sugar in the wort, it can get higher than 212.  I've seen temps of 214-216.  But you still don't need a thermometer in there IMO.
You sure of that thermometer calibration? At 30 Brix and 99% purity this gives a 0.31C increase. Maybe hop particles help elevate the temps.
http://www.sugartech.co.za/bpe/index.php

I will have to check with the thermopen while I do an upcoming Barleywine. I don't remember seeing anything too high when boiling, but I don't usually brew over 1.110 OG beers.

3318
General Homebrew Discussion / Re: AHA Rally - What to expect
« on: March 13, 2014, 10:12:02 AM »
Edit - scooped by Mr. Boiling.

It has been awhile, but on entry i got a logo pint glass, some brewery Swag, some AHA Swag, a ticket for a free beer, and so on. There will be brewery people present, one or 2 local GC members, one or 2 from the AHA staff, and a bunch of AHA Homebrewers from around the area. It is a good time to meet people you know, make new acquaintances, and talk beer all afternoon.

3319
All Things Food / Re: Mustard?
« on: March 13, 2014, 07:21:18 AM »
Mrs. R made her first mustard recently. She used a blend of brown, yellow and hot Oriental yellow mustard seeds. She wanted a cup of beer that was not hoppy, so a yummy Doppelbock worked for that. It turned out very nice, good mustard flavors and a little spicy zing.

can I call your wife Mrs. R when I meet her Jeff?
No problem, she won't bat an eye.

3320
Ingredients / Re: Head retention
« on: March 12, 2014, 07:37:01 PM »
You can have great head retention with just base malt, if you have a good mash and fermentation.

If you want extra help, use some wheat in the beer, and lots of hops. Wheat proteins will aid the head, as will hop oils.

3321
All Things Food / Re: Mustard?
« on: March 12, 2014, 05:40:48 PM »
Mrs. R made her first mustard recently. She used a blend of brown, yellow and hot Oriental yellow mustard seeds. She wanted a cup of beer that was not hoppy, so a yummy Doppelbock worked for that. It turned out very nice, good mustard flavors and a little spicy zing.

3322
Yeast and Fermentation / Re: Lager yeast starter smells like diacetyl
« on: March 12, 2014, 04:17:39 PM »
IIRC that one is a good diacetyl producer. You need to pitch a lot of it a little below fermentation temp, manage the temps during fermentation, and do a diacetyl rest or a long lagering time. The yeast will reasorb the diacetyl when they are done fermenting given time. With a starter you have not given them time to reabsorb. I also recommend yeast nutrient in the end of the boil.

3323
Homebrew Competitions / Re: Thoughts/Opinions
« on: March 12, 2014, 07:40:42 AM »
I'm surprised my hops are still alive. 85 yesterday, 35 today.
We had 2 sunny warm days in the 50s. The hops were still under a foot of snow. About 7 inches of fresh snow has fallen on top of that. The predicted low is 0F tonight. It is still winter on the calendar, so it can be expected up here in MI.

3324
Pimp My System / Re: My basement electric brewery
« on: March 12, 2014, 04:58:07 AM »
Good work!

3325
All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 06:57:19 PM »
That water report is very interesting.

First, the level of K/Ca/Mg seem to point that the water's been treated, but then there's the abnormally large Na and HCO3 concentrations and a substantial amount of residual Cl ion.  It seems like the water's getting treated.  Then, someone comes along and adds table salt and baking soda to the water.

Interesting none the less.  Thanks for sharing.
Water softeners remove Ca and Mg, those ions are exchanged with NA, so the low Ca and Mg with high Na says water softener. Water softeners don't reduce the HCO3 or Cl.

This caught my eye when I read it.
"This water is softened not RO. Ray Ward."
Dr. Ray Ward is the Ward in Ward Labs.

Edit from another discussion. Before and after ion levels.
https://www.homebrewersassociation.org/forum/index.php?topic=9988.msg122797#msg122797

3326
All Grain Brewing / Re: Batch Sparge and Tannins
« on: March 11, 2014, 05:25:23 PM »
The machine I get RO from tested at 12 ppm TDS and all of the brewing ions were <1 ppm from a ward lab test.

Tell them their RO is not as advertised. Find a new store to buy RO from.

Here is my RO water from a store machine, then my tap water.

There are 2 reports here.  Store bought RO water, and then my towns water.  Samples were last December-ish.

I use the RO for brewing and add different salts to get the profile I want.

RO Water, Milford Michigan tap Water
pH 6.3, 7.8
TDS 12, 630
Cond. mmho/cm 0.02, 1.05
Cations/anions me/L <.1/<.1, 11,10.8

Na <1, 58
K <1, 3
Ca <1, 114
Mg <1, 33
Harness CaCO3 <1, 423
Nitrate <0.1 (Safe), 0.3 (Safe)
SO4 <1, 16
Cl <1, 132
CO3 <1, <1
HCO3 <1, 364
Total Alkalinity CaCO3 <1, 298

3327
Beer Travel / Re: Köln, Dortmund and Düsseldorf recommendations?
« on: March 11, 2014, 12:50:39 PM »
In Duesseldorf there are the brewpubs, I like Uerige, but Schluessel,  Im Fueschen, and Schumacher are all good. There is a new one called Kuerzer, have not been there.

In Dortmund there is Hovels Bitter bier, which I liked. Dortmund is not the brewing center it once was.


3328
General Homebrew Discussion / Re: NHC shipping issues
« on: March 10, 2014, 06:20:47 PM »
A guy in our club is hauling entries to Zanesville this weekend. He has family there.

We hauled club entries, and for some other brewers to Indy when first round was there. I have family there.
Yeah I remember... that was the year I was screwed and my entries were deleted lol.

Can you explain that? Can't remember. Konrad and Phil did well if IIRC.

3329
Events / Re: NHC Hotels filled up already?
« on: March 10, 2014, 06:14:37 PM »
I have never received the email even though I paid for my tickets already and received my confirmation from altitude. The email didn't go to SPAM. I've been checking that too.

I'm really bummed now since I haven't booked a room yet. I've email someone at the AHA but haven't heard anything. What happened to the email I was supposed to get?

Bummed in Indy :(
Contact Katherine ASAP. At the end she says some rooms available.

https://www.homebrewersassociation.org/forum/index.php?topic=18536.msg236889#msg236889

3330
General Homebrew Discussion / Re: NHC shipping issues
« on: March 10, 2014, 01:52:52 PM »
A guy in our club is hauling entries to Zanesville this weekend. He has family there.

We hauled club entries, and for some other brewers to Indy when first round was there. I have family there.

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