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Messages - majorvices

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4861
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 11, 2011, 07:47:00 AM »
I'm not worried about stLing. This beer will be gone in under 3 weeks.

4863
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 11, 2011, 04:46:11 AM »
Just don't let it go too long, or it will pick up metallic off-flavors.  I'd keep a really close eye on it.

Yeah, I was always under the impression that due to low pH of beer that copper was only safe on the wort side, but Palmer says "Copper is relatively inert to both wort and beer. " from the link posted above. Still, I'm not going to take any chances. I'm aiming for short exposure.

Also, FWIW I think the mineral stripped for copper for yeast health is zinc, IIRC. There might be other trace elements as well.

4864
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 07:03:35 PM »
I had tried bubbling Co2 up from the bottom through a diffusion stone and it helped some but not enough. Perhaps I didn't give it enough time but you can strip other aromas from the beer this way as well, not just sulphur. The copper trick works faster and better IMO.

4865
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 05:49:44 PM »
I wonder how much contact time you need.  Coul adding a piece of copper to the racking cane work.

Also, aren't pennies made mostly of zinc now a days?

For a 12 oz glass of beer it took about 3-5 seconds of stirring for the aroma and flavor to be completely gone. I'm going to just add a couple lengths of copper to the BT and let sit for an hour or so and sample it. Hopefully that will do the trick.

But, yeah, copper on the racking cane might very well be all that you would need.

4866
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 03:14:37 PM »

Do you have any copper on the hot side in your system?  Might help reduce it, but the yeast may still produce more.

Used to, but now, no, not really. I am going to start adding a couple pieces to the boil now. I seem to have been having a problem with sulfur in beers lately, especially with dark beers. Hoping this will help eliminate the problem.

4867
Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 02:47:17 PM »
Yes, Jeff, that is essentially what the post said - that the copper reacts with the hydrogen sulfide. I'm just amazed at how well it works. It really is like magic.

4868
Ingredients / Weirdest thing: Sulfur Removal tip
« on: October 10, 2011, 12:51:59 PM »
I have a beer that I racked too early and it was just full of sulfur. Smelled absolutely fetid. I looked up some solutions and found a tip on a wine making forum that suggested pouring a small glass and stirring the wine with copper. And that if it works to try racking the wine through copper tubing.

Tried the stirring thing and side by side the difference is simply friggin' amazing! The beer stirred with copper tastes and smells exactly as it should. The other smells a little like ass.

I'm blown away, had never heard of this technique. The beer stirred with copper is delicious and completely drinkable, the other I couldn't finish an entire glass. Has anyone else heard of this?

4869
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 10, 2011, 04:33:10 AM »
I think throwing in CaraPils indiscriminately "for body" gets a bad rap, especially when many inexperienced brewers end up with under-attenuated beers to begin with.  But it has its place like any other malt.

^ Narvin nailed it!

4870
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: October 09, 2011, 03:02:39 PM »
Uuuuhg. Steelers clobbered my Titans. Now I have to hear that crap from my BiL. And to think I hurried back from a canoe trip for that! Damn.

OTOH at least Houston lost.

4871
Ingredients / Re: Why Does Carapils Get a Bad Rap?
« on: October 08, 2011, 07:52:07 AM »
Cara Pils is just a tool. Often times it is not needed in a recipe. For instance, a lot of IPA recipes have a lb of crystal and then a  lb of cara pils - in that case it may not be needed. But if you are trying to increase the mouthfeel of a beer and for whatever reason and don't want to mash higher it can work. I also think that in the case of lighter lagers you can taste the cara pils. In an IPA, not so much.

4872
The Pub / Re: Steve Jobs Dead at 56
« on: October 07, 2011, 04:06:19 PM »
Steve Jobs had little impact on any kind of invention--Apple isn't particularly innovative and just sells crap that other people invented.

I had a longer  response written, but it's just not worth arguing, because you're certainly entitled to your opinion.   Like people passionate about beer, it seems that some are just as passionate about their computers and operating systems.
And when we're dead, neither will matter.


No sense in feeding the trolls.

4873
The Pub / Re: Back in the USA
« on: October 07, 2011, 04:04:42 PM »
Welcome back, brotha! Have a fun vacation.

4874
Ingredients / Re: Ever used a base malt like a specialty grain?
« on: October 07, 2011, 01:49:15 PM »
Cara Munich is a caramel malt though. Not going to be anything like Munich.

4875
Beer Recipes / Re: Need Stout Ideas
« on: October 07, 2011, 12:21:59 PM »
How about a pale stout?  All pils malt!   ;D

No one else gets it I guess!  :D

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