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Messages - klickitat jim

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331
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 29, 2016, 09:08:12 PM »
I've not tested it, but I think in RO or Distilled, adding a bit of sugar and yeast, and letting them work, would show a drop in ph. But probably not much buffering power. There's nothing in RO/DI so let's say it drops from 7 to 6. Don't equate that to well water with a ph of 6, where God knows how much buffering it might have. I suspect with RO/DI that a LODO brewer could basically ignore what the deoxygenating yeast is doing concerning ph. If there is an effect it would be minimal. If you're using well water the net and overall effect would be even less.

I think...

332
The Pub / Re: Horrible beer products
« on: December 29, 2016, 07:56:15 PM »
What's that?

333
Great approach Phil, but not just on some arbitrary calendar date, right?

334
All Grain Brewing / Re: Oatmeal stout final gravity
« on: December 29, 2016, 07:18:08 PM »
Well, pre boil would be mash... so for me, about 5.4. That might drop to 5.2-5 post boil depending of several things, sometimes no change.

While in the past I did a lot of ph testing along the way, now i only worry about mash ph. The rest is handled by healthy vigorous fermentation.

335
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 07:14:17 PM »
People are finding out for themselves that they can make the best beer they've ever made with the methods.

Notice I said, "best beer THEY'VE ever made" so as to not offend anyone.


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Lofty goal, buddy. The only way to not offend ANYONE is to not say anything. Even then it's no guarantee

I think you're right.
Mic drop...

336
That I can buy. Transferring to secondary is one of the biggest misunderstood beginner instructions mistakes out there. Whenever I read "after X days, transfer to secondary" I quit reading that recipe because God knows what else kind of nonsense will follow.

It makes much more sense to consider the transfer and spunding as "secondary" fermentation.

What is generally thought of as "secondary" fermentation is really conditioning.


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I get it. I'm talking about the ubiquitous beginning brewer instructions that tell them to rack to secondary. Most are being told they should do that to avoid autolysis. If your yeast are so frail they die and rupture after 7 days you've got bigger problems. The typical first time brewer would be better off letting their imperial Russian white stout with cocoa nibs, juniper berries, and baby onions, finish fermentation rather than prematurely taking it away from most of its yeast cake.

I agree with using the term secondary fermentation when adding a second fermentable, like fruit. Or when adding a second yeast, like Bret. Or like in this case, natural carbonation.

337
That I can buy. Transferring to secondary is one of the biggest misunderstood beginner instructions mistakes out there. Whenever I read "after X days, transfer to secondary" I quit reading that recipe because God knows what else kind of nonsense will follow.

338
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 06:34:37 PM »
People are finding out for themselves that they can make the best beer they've ever made with the methods.

Notice I said, "best beer THEY'VE ever made" so as to not offend anyone.


Sent from my iPhone using Tapatalk
Lofty goal, buddy. The only way to not offend ANYONE is to not say anything. Even then it's no guarantee

339
All Grain Brewing / Re: Oatmeal stout final gravity
« on: December 29, 2016, 06:32:19 PM »
Keep in mind that fermentation will further lower the pH. In other words boil ph might be 5.5, but final beer might be more like 4.5. 4.5 for a Stout seems a tad high to me. My pale beers end up there. My Irish dry stout finishes 3.8-4 and my American Stout finishes about 4.2-4.4. (From memory... could be off a smidge). This is actual finished carbonated beer that I tested after degassing.

Also, keep in mind that carbonation drops ph a little too because of carbonic acid. But not a whole lot.

340
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 06:24:06 PM »
I'm fine with the idea that oxygen free brewing if the best, it's the comment that his way to get to Albany is best that made me have a stroke and gave me pink eye

341
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 05:04:02 PM »
Might be the BEST road to take "in New York"...

ugh, I hate metaphors, and this talk about driving in NY is giving me flashbacks of when I actually experienced NY city traffic. How people exist in that city I will never know....
People who use analogies too much
are like... oh crap, never mind

342
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 04:28:57 PM »
Might be the BEST road to take "in New York"...

343
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 29, 2016, 03:15:12 PM »
I buy Celebration once a year because I like the label.  This year, I blended it 50/50 with Luponic Distortion #4.  The result was the best beer you've never had.  This boastful proclamation should not make you angry.  You still have time to try the blend and tell me how wrong I am.
I can't prove you wrong because I have no idea what the best beer I've never had is.

344
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 29, 2016, 03:12:39 PM »
Nice work on the split immersion chiller.  I wish my immersion chiller would split so I would have a reason to buy an expensive stainless steel immersion chiller.  But alas, I am too cheap, so I am doomed to brew and drink my nasty oxidized beer for the rest of my life.  ;)
I cobbled it together to get through the session. I just went out to see if I could do a more permanent repair but my copper is so annealed it's too brittle to bend properly. So I ordered a new 70' 3/8ths off Midwest. I looked at the SS and decided to just stick with my copper.

345
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 29, 2016, 12:39:19 PM »
Last night I thought about this as I brewed. I think I've been lowerish oxygen brewing for a while. I heat my mash water before adding grain. That drops the O2 somewhat. I make an aluminum cap (with drain holes) for my mash/Sparge because my mash tun is a SS kettle with recirculation. I stir as needed but not excessively. I pump it to the BK without much splashing. I boil everything 60 min (thanks to Marshall's DMS xBeerment). I chill rapidly and transfer to fermenter without much splashing. I pitch after oxygenation but immediately after. I purge my kegs before and after transfer. I don't use SO2 but since last spring I've been using brewtan B in mash and boil in my light colored lagers.

I still have copper. I've heard several authorities, like Bamforth, say that it's good to have some copper.

I pitch yeast that is in exponential growth phase.

I think there is room for improvement, it's not like all of my beers are 50s. But most of them are as good or better than most of what I can find commercial around here.

I might try some SO2 someday. I recall Bamforth saying it could help with flavor stability and that most commercial breweries who don't use it, don't use it because they would have to label it as containing sulfide. If I recall correctly... it was a Brew Strong interview and been a long time since I've heard it.

In short, I don't doubt that limiting, or even completely removing oxygen, starting with the grain in the sack, all the way through to pitching yeast, would have a positive impact. I mean, what's the argument for the need for oxygen in the mash or boil? Is it the BEST way? Technically, I suppose it is. But couldn't we argue that technically, the LODO method isn't BEST either, since there still is "some" oxygen? If we want to get really pedantic about it the BEST way would be to brew in an oxygen free environment. But who wants to spend brew day in an SCBA? Not to mention we would need to go electric because propane needs oxygen to burn.

I agree with limiting oxygen where you can and to the level that is reasonable for YOUR equipment and budget.

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