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Messages - a10t2

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So things are going forward?

Yep, we're in the final push, just riding the contractors and bank guys to make sure we're actually ready to break ground in May.

...Although now that I say that it's dumping snow for the first time in over a month. :-\

In my own defense, his writeup came out a year ago...

You know you're the only homebrewing-experiments-centric podcast on my hard drive, or in my heart. ;D

Why yes, there has, with a larger sample size.  Where have you been?  ;)

It's almost like I have something else taking up most of my time! ;)

I guess I'm not surprised that there's a significant difference given the large temperature range, and considering the food-safety implications of a whirlpool at 120°F the results may not be directly applicable to brewing.

I do an addition at flameout and then immediately start whirlpooling, so I guess it's the same thing? I'm also boiling at 194°F, so take that for whatever it's worth.

I also read a Brulosophy experiment where a lower-temp whirlpool was preferred.

Has there been another? The results of the one I've seen weren't significant.

It lets me know when I'm getting close to a boil, so that I can watch for a boil over.

Going Pro / Re: Going pro and converting dairy equipment
« on: March 21, 2017, 04:00:50 PM »
Here in Colorado I'd recommend Dairy Engineering.

I can honestly say that dairy tanks are a good way to get started when you are on a budget but no doubt it is a short term solution. Once you move onto professional equipment your life will be much, much better. and so will your product.

Can't second that enough.

Yeast and Fermentation / Re: Yeast washing
« on: March 21, 2017, 02:55:11 PM »
Anecdote alert! Due to a move and several other delays, I was forced to repitch nearly 3-month old slurry (1272) last week. I slightly over-pitched to compensate, 0.90 M/mL-°P, and had visible fermentation inside 24 hours, reached FG on day 5, and have no flavor or aroma flaws that I can detect.

Equipment and Software / Re: Better spunding pressure relief options
« on: March 21, 2017, 08:41:40 AM »
The parts are slightly different, of course, but I've used mine about a dozen times so far and been pleased. There is NO correlation between the PRV markings and the actual pressure, but once set it's reasonably consistent.

Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 01:44:05 PM »
I haven't washed yeast with chlorine dioxide, but it's my preferred brewery sanitizer, and I wouldn't recommend that anyone play around with it at home. A hood is all but mandatory for working with it in enclosed spaces.

All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 01:28:43 PM »
Can't find Seans forum name atm, but I wasn't aware he had an online version. Would have made my work a lot faster.

Don't worry, I found you! ;)

I'm using a similar approach now, but when calculating lauter efficiency by the ratio of volumes, you need to account for the volume displaced by the sugar during the mash, which he appears to be approximating using the C=1/SG coefficient. I'll need to check out his source code, as my calculator, which matches kai's to a couple decimal places (floating points yo) is calculating a difference of 3-6% lauter efficiency. When I lower the absorption rate to 0.12, they're pretty close though (.5-2%). Which matches the apparent absorption rate using preboilvolume - strike / grist mass.

That all sounds correct to me, but to be honest I haven't looked at my own source code in 3+ years. I'll try to dig into it a little more tomorrow.

Yeast and Fermentation / Re: Yeast washing
« on: March 20, 2017, 09:25:06 AM »
Looks like a good harvest to me. What are you washing with? I've done acid washing on a commercial scale, but for a home brewer yeast is so cheap I wouldn't bother.

All Grain Brewing / Re: Batch sparge efficiency
« on: March 20, 2017, 09:22:16 AM »
Typically I'd  get about 82% mash efficency with fly and I only got 70% this time. My question is where am I messing up? I did two equal run offs through Beersmith and the second one was a 180 degree infusion which resulted in a 166 mash. I stirred it gently and let it sit for about 10 minutes before running it into the mashtun. Any thoughts?

Given that you get higher efficiency with fly sparging, I think the major mash parameters (crush, pH, temperature) are probably in line and your losses are coming in the lauter. My first suspect would be incomplete draining of first runnings - did you verify that the runnings were actually equal in volume? Another possibility is that if you are saving significant time over fly sparging, you aren't allowing for complete conversion that was previously happening during lautering. I always verify the gravity of my first runnings before I start running off.

If you plug your numbers into this calculator you can see how close you were to the theoretical efficiency:

Kegging and Bottling / Re: Best filling volume for keg
« on: March 16, 2017, 05:44:12 PM »
I figure any headspace you don't absolutely need is just wasted. I fill until beer starts coming out the gas post, and just sanitize the gas disconnect I use for carbonating afterward.

The Pub / Re: Brewers Association Top 50 Breweries 2016
« on: March 16, 2017, 12:43:34 PM »
Hey Sean, wasn't it a letter from August Schell's that also went viral. We plan to stop there making our drive to HomebrewCon.

Could be, I was working from memory.

If I can make it to NHC I'll try to join you at Schell's. It looks great.

General Homebrew Discussion / Re: Clear beer??
« on: March 16, 2017, 10:54:19 AM »
Absolutely, without the oxidation added from the fining agents to boot!

This is something I haven't heard before. Are there particular fining agents that are known oxidizers?

Does chill haze drop with time?  I assume so.  But I guess I don't know for sure since I'm asking.

IME it does but it takes a very long time (several weeks).

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