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 ... 273 274 [275] 276 277 ... 515
4111
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 23, 2013, 10:21:46 AM »
The only unknown variable I can think of that might make a sizeable difference is spacing between coils. My coils kind of lay on top of each other which could reduce surface area and impede the flow of the circulating wort. My chiller's based loosely off JaDeD brewing's Hydra. http://jadedbrewing.com/collections/frontpage/products/the-hydra

Time to get out the soldering torch!
Spacing the coils will expose ll the area.

The linked chiller - talk about surface area!

4112
Brewers Gold is the best sub for Bullion.

4113
E-mail the brewery and see if they whirlpool before the send through the heat exchanger. That can add significant IBUs as compared to the calculations. Also ask if the number on their page was from the production beers lab analysis or a calculation.

Change the 0 minute addition to a 15 or 20 minute addition and see how that changes the IBU. If it is close to your target of 28, then you need to do a hop stand after flameout. The time of the stand will depend on your system. If you have a pump you can recirculate to get some whirl pooling going. This will have to be some trial and error.

I do post boil whirlpools often, usually around 45 minutes. It is a way to replicate what the pros do on their systems.

4114
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 23, 2013, 04:48:53 AM »
Too many theoretical variables. You okay at that

I'm okay with the time it takes to chill. But the study in Zymurgy says they're getting it done in 10 minutes vs. my 14 minutes.
The variables:
They chilled 5 gallons, I did 5.5.

They used a 46'x3/8" coil. I use 2 separately-fed  25'x3/8" coils. Theoretically, this should give mine an advantage, at least enough to make up for the slight difference in volume.

We both used 65f water to chill.

I circulate the wort continuously, in the opposite direction of chiller flow.

My chiller flow rate is 3 gpm. So is theirs.

So how do they chill so much faster? Or do they? Perhaps the article is based strictly on calculations, with no scientific data, and is really just theoretical bs?
It does look like calculations were used for the graph. The data point for the immersion being below the counterflow is counterintuitive. You could e-mail Zymurgy and ask the question there, and I suspect the author would respond. Worked for me a while back when I had a question.

4115
Ingredients / Re: I Want to Buy Hop Crowns
« on: August 22, 2013, 04:43:11 PM »
I have seen thm on sle in the spring. Can't remember I those were from Freshops or Hopsdirect.

4116
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 08:35:25 AM »
Carafa or Midnight wheat would work. Just throw it on the mash before you start sparging.

Jimmy - are you suggesting adding the Carafa at the end of the 60 minute mash?  Any concerns with such a small amount of time to convert the starches?  I suppose that the very small amount of grain (~ 1oz.) is not a reason to worry.

What starches? Those have all been carbonized into things that don't convert.

Ah, duh.  Right.  My bad...no coffee had been consumed when I responded.  That's my story!

No problem.

4117
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 07:35:09 AM »
Carafa or Midnight wheat would work. Just throw it on the mash before you start sparging.

Jimmy - are you suggesting adding the Carafa at the end of the 60 minute mash?  Any concerns with such a small amount of time to convert the starches?  I suppose that the very small amount of grain (~ 1oz.) is not a reason to worry.

What starches? Those have all been carbonized into things that don't convert.

4118
Beer Recipes / Re: Ideas to slightly darken a pale ale
« on: August 22, 2013, 06:23:34 AM »
Looks a lot like my Pale Ale recipe.

I wouldn't worry about the difference in color - at 3/4 lb, it won't be too much of a difference anyway.

It will be tough to adjust the color without overdoing it, let alone the flavor impact.

If you REALLY can't stand it at that lighter color - food coloring.

Well, Sinamar from Weyermann's would work after the beer is brewed. It is derived from Carafa.

Beat to the punch!

4119
Equipment and Software / Re: Recommendation for a barley crusher?
« on: August 21, 2013, 04:17:37 PM »
barley crusher is 'ok' for the average homebrewer brewing a few 5gal batches per year. 

I put about 2500# of grain through mine before donating it to a new homebrewer, though I started inventing new curse words because of it probably at about the time i'd done 1500# and I was just too cheap to de-commision it. 

I have been exponentially more pleased with my MonsterMill.
Which model do you have, Paul?

4120
All Grain Brewing / Re: Water build for Czech Pils
« on: August 21, 2013, 01:25:15 PM »
Last time I made a good Czech pils I used the promash water profile for Pilzn and added a percentage of distilled water to my well water to match it as closely as possible.  Turns out I can get close with 2/3 distilled water to 1/3 well water.  If you have a water report on your brewing water you could try calculating that.

Does that give you enough calcium, etc for yeast health? That profile doesn't have much of anything in it....

And when folks talk of using "enough acidulated malt" what does that mean? I am comfortable in BrunWater; should I just add acidulated malt in the malt bill until the projected mash pH drops to something like 5.3?
Red, Weyermann's rule of thumb is 1% acidulated malt will drop the pH 0.1. That said, they did not say for what water alkalinity. For RO you would not need much, as there is no buffering from the water alkalinity.

The last BoPils was RO, 35 ppm Ca via CaCl2, and a triple decoction which has an acid rest. You can avoid the acid rest with acidulated malt, or adding acid to the mash.


4121
Ingredients / Re: How many lbs. of blueberries in my wheat?
« on: August 21, 2013, 10:55:13 AM »
Blueberries are actually pretty subtle, so I used to do 10 lbs for 5 gallons.

Like apples, there are many varieties. Some varieties are sweeter, some slightly tart, some with more blueberry flavor.

4122
All Grain Brewing / Re: how do you add your salts?
« on: August 21, 2013, 06:02:35 AM »
Sometimes they are added when we dough in. Sometimes I see the weighed salts setting on the table after dough in, so the go in then, with extra stirring and recirculation.


4123
All Grain Brewing / Re: Water build for Czech Pils
« on: August 21, 2013, 05:59:50 AM »
Jeff Rankert suggests 0.7 grams per gallon of Calcium Chloride for both mash and sparge water.
i do?

On the last BoPils I did 40 ppm Ca adding CaCl2. I don't add gypsum to keep the bitterness soft, not dry in the finish. Edit - I put around 85 ppm SO4 in my German Pils, and that is dry and lingering.

Didn't Martin say something about a little NaCl in the last month, for taste?

I got that form an old thread, Jeff.  I know I get better conversion if I add calcium to the mash.

http://www.homebrewersassociation.org/forum/index.php?topic=10379.0
I am always amazed when people think I know what I am talking about!

Looking at the notes, I had backed down on the Ca to 0.5 gram/gallon because this was a triple decoction, including the acid rest. Hit the target pH no problem.

4124
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:38:28 PM »
I can chill 10 gallons in 14 min in winter, 50 ft 1/2 inch.

Have not read that yet. Might be theoretical best case with circulating wort.

4125
Zymurgy / Re: chiller performance: sep/oct 2013
« on: August 20, 2013, 07:24:23 PM »
The geeks only section of the latest Zymurgy says a 25' immersion chiller with 65f groundwater will chill 5 gallons of boiling wort to 68f in ~10 minutes. Is this possible? I don't think my double chiller (2x25') could do this!
what diameter?

Pages: 1 ... 273 274 [275] 276 277 ... 515