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Messages - dmtaylor

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46
Other Fermentables / Re: OG of unfermented cider
« on: October 15, 2016, 04:57:24 PM »
Fiber and pectin and all that doesn't affect the reading at all.  I agree with Denny.  I just juiced a few of my own apples yesterday and also bought juice from two different places.  1.2 gallons of each times 3 = 3.6 gallons total.  Gravities were 1.042, 1.045, and 1.047, for an average of 1.045.  This is very normal.  When gravity hits about 1.010 then I will add gelatin, rack, and keep cold for unadulterated naturally sweet enjoyment.

Cheers.

47
Ingredients / Re: Brewtan B
« on: October 14, 2016, 08:22:25 AM »
If it helps at all, I would say that 100ppm is an INTRODUCTORY dose rate, i.e. you haven't made system changes to increase "tightness" (reduced O2 ingress from process points).

That is a helpful reference point.  Thank you.  I'm sure I can cut out oxygen in minor ways.  Just don't know how effective my methods would be without trying real hard, since I'm cheap 'n' lazy.

48
Ingredients / Re: Brewtan B
« on: October 13, 2016, 04:49:28 PM »
Sulfate and sulfite are two different things, but related.  SMB is sulfite, and steals oxygen to form sulfate.

You may be right on the sodium.  I'd reduce any sodium chloride or baking soda additions if using a lot of SMB.  And, maybe we don't want to use "a lot" either.  This forms part of my skepticism of its use.  Not to mention other chemicals like Brewtan / tannic acid -- what else is it doing to flavor that we don't yet understand.

Where's Martin...

49
Ingredients / Re: Brewtan B
« on: October 13, 2016, 01:51:06 PM »
That's a good way to think about it, but on the other hand, you could say that the oxidation of "compound 1" is 90% responsible for the loss in flavor/IT.  Brewtan prevents this.  The oxidation of compounds 2-200 still occur, but are 10% of the equation.  If you are getting 90% (or whatever % you feel is correct), do you want to put the effort in for that extra 10%.

Ah, the classic Pareto theorum.  Cool.  You may be right.

50
Ingredients / Re: Brewtan B
« on: October 13, 2016, 01:21:26 PM »
Everything I've heard implies it's an all or nothing thing.

Leave it to us Americans -- and Aussies! -- to figure out all the shortcuts that work best.  :)
It's not shortcuts.  I am a firm believer in kaizen process improvement methods. The idea is incremental changes toward improvements.

Semantics.

51
All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 01:18:40 PM »
There's no doubt some software or mathematical formulae out there to help you determine the exact temperature.

52
All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 01:09:05 PM »
I have been meaning to try this next time I brew a beer that fills my cooler to the brim. Figured it would be good to mash thick and low to prevent balls, and then infuse for sacc. Just another thing I have been wanting to try.

If you do this in a cooler, you may find you have to use water that's boiling or dang near boiling to get up to 150-ish F.

53
Ingredients / Re: Brewtan B
« on: October 13, 2016, 01:04:13 PM »
Everything I've heard implies it's an all or nothing thing.

Leave it to us Americans -- and Aussies! -- to figure out all the shortcuts that work best.  :)

54
All Grain Brewing / Re: mash in at 40C
« on: October 13, 2016, 12:51:40 PM »
I don't think a 40C dough in hurts anything, and *might* even help, maybe.  "They" say it helps the enzymes get into solution, etc.  I dough in cool like that for my decoctions -- get it all wet and then immediately yank the thick mash and bring it up to saccharification right away, rushing through the protein rest region as fast as humanly possible to avoid adverse effects from hanging out there for more than a couple minutes.

55
Ingredients / Re: Brewtan B
« on: October 13, 2016, 12:47:06 PM »
My LHBS is an hour and a half away...one way.

I'll bet any outdoorsy/camping store has Campden, if that's any closer to you.  It's commonly used to sanitize water for hikers.

56
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 25
« on: October 13, 2016, 12:45:05 PM »
I listened yesterday and I honestly didn't hear anything condescending.

And let me just say, I'm telling you -- I *know* condescending, believe me. (spoken in the voice of the presidential candidate who shall not be named)

I did find the information to be... very introductory.  But appropriately so, since this is all so new to us silly Americans.  It will be good to hear the final results of the blind triangles later.  It would be kind of cool too if all the IGORs could send some beers to Joe and/or Denny to get their blind perceptions if possible.  Or, send them to me! -- I promise I'm not biased one way or the other anymore, I'm telling you, believe me.  :)

57
General Homebrew Discussion / Re: pour in four
« on: October 13, 2016, 12:33:22 PM »
no way someone could pull off a tasty beer in less than 10 days in a bottle.

It could be done, but very risky.  I've experienced boomers in the past from rushing.

58
Ingredients / Re: Brewtan B
« on: October 13, 2016, 10:15:49 AM »
Hydrazine is also extremely carcinogenic.  Really really bad stuff.  We use it to deoxygenate cooling water in nuclear reactors.

59
Yeast and Fermentation / Re: less fermentable wort issue?
« on: October 13, 2016, 09:18:13 AM »
I'd be a little concerned with Munich that there's fewer enzymes available so they might not do the job quite as fast as other base malts.  So it may be a mash time thing.  I usually mash for only 40 minutes, but if using Munich as the sole base malt I would mash for at least 60 minutes, which is just what you did.  But I know 75-90 would have helped even more.  Right or wrong, I'm hereby taking mental notes for future personal use...

And maybe it's just that much different between all the different maltster brands, and even from batch to batch.  Maybe some folks are just getting lucky too.

60
Other Fermentables / Re: Timing of pectic enzyme in cider fermentation
« on: October 13, 2016, 09:13:51 AM »
I've never used it and never felt like I needed to use it.

 8)

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