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Messages - klickitat jim

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601
Going Pro / Re: Best way to find Brewmaster for startup brewpub
« on: January 29, 2018, 03:21:30 AM »
Renting a kitchen is an interesting idea but how do you divide who is responsible for what? Who employs servers? You or the kitchen? Could you share on your arraignment?


Sent from my iPhone using Tapatalk
Hopefully no arraignment

Sorry, couldn't help it

602
Just for clarity, I'm only saying that I doubt it's a 1/4 cup of properly diluted starsan that is making 5 gallons of beer taste acidic or sour.

603
It's on the label of every bottle

604
Sure it was only a 1/4 cup?

So 5 gallons of proper dilution starsan has ~30ml of straight starsan in it. It's 50% phosphoric, isn't it? Equal to 5 times that amount of 10% phosphoric, like some of us use to acidify mash?

So 30ml of 50% is equal acid to 150ml of 10%. But that's the full 5 gallons. There's 80 quarter cups in 5 gallons, 150ml÷80 quarter cups = <2ml of 10% phosphoric (if my math is close)

I can't believe anyone could detect that. Or is my math way off? I mean, I've used 30ml of 10% before and no one could taste it

605
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 10:07:14 PM »
I still have no clue how to compute a p value. Never will. Have no desire to.
Weigh yourself. Pee. Weigh yourself again. Subtract. Pee value.
Thanks! Now it totally makes sense

606
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:46:32 PM »
What can come close is to use your mash pH calculator. Boiling doesn't change your buffering...

Reworded, boiling doesn't change MY buffering, not enough to matter.

607
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:17:25 PM »
I might have it on my tablet at home if the resident experts fail you.

608
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 09:12:37 PM »
That's where I found it when I was brewing my Rube Goldberg German lager. It actually might be in my Rube Goldberg thread. My memory is that kettle acid did not enough to register as a thing for me. But I'm sure others will vehemently disagree.

609
All Grain Brewing / Re: How to calculate kettle acid addition
« on: January 28, 2018, 08:50:03 PM »
Kai might still have his calculation on his website kaiserbrew I think...

http://www.braukaiser.com

610
The article is about partial boil DEM brewing in a pressure cooker

611
I really don't know. I suppose in a light flavored beer, maybe. Probably not in an IPA. But that's just a guess. I'm am outlier around here. I use no-rinse dilution iodophor in my kegs, drained thoroughly.

612
Yes, if you just take a mouthful it tastes like flavorless lemon juice. Just the acid, no lemon. Also akin to licking a 9 volt battery that only has a couple volts left. Mine is 6ml in 1 gallon distilled, FYI.

Now if you want to know what iodophor tastes like, you'll have to ask someone else.

613
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 02:07:28 AM »
I'm with ya. We're tracking. Brulosophy is what it is. They say so too. One of the reasons I like what they do is that it's thought provoking and you are encouraged to try for yourself. I could easily list some reasons to not like it, but that would be too easy.

I still have no clue how to compute a p value. Never will. Have no desire to.

Any who... sorry to derail.

614
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 01:51:06 AM »
Ya, who knows. If they hang out with those guys though, they might be a lot more educated on beer than folks are willing to admit. I don't know them so I'm hesitant to cubby hole them.

This is the problem with demanding proof. It goes both way. We need to avoid blanket statements unless they are complimentary, lol.

Anyway, it was humor that I only believe things if brulosophy prints it. But, the few things that they've printed, which I have tried, tend to come true.

615
General Homebrew Discussion / Re: lid off or on?
« on: January 28, 2018, 01:28:01 AM »
I think we all get spooked early on about DMS, and no lid, and 90 min open boil... but I have never detected DMS in any of my beers. Not that long ago brulosophy did the 60min pils boil test and I recall all the flak they took. Just to be a rebel, I tried it, and have not wasted my time on a 90min DMS fear boil since. I'll be trying this anti-heat stroke thing too, only because it's not much added effort. But I disagree with your "proof" standard... I have to read it on brulosophy, lol!

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