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Messages - a10t2

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2371
We're pushing the limits of my water chemistry knowledge, but the Net Mash Acidity goes up a lot more per gram of MgSO4 than per gram of CaSO4 according to Bru'N water.  So if I'm trying to add SO4, I get less of a pH drop from MgSO4 than CaSO4.

Per unit of SO4, though, the effect on pH should be about the same. CaSO4-2H2O is 56% sulfate by mass, and MgSO4-7H2O is 39%. So you'd need to add about 44% more MgSO4 to get the same amount of SO4. A mole of Mg also contributes more hardness than a mole of Ca (4.1 mol CaCO3 equivalent vs. 2.5), though, so to add the same amount of SO4 the equivalent hardness contribution is nearly the same.

1 g/gal CaSO4 -> 154 ppm CaCO3 hardness, 147 ppm SO4
1.44 g/gal MgSO4 -> 153 ppm CaCO3 hardness, 148 ppm SO4

2372
I'd love to try it. Anyone in Denver planning on stopping by? And willing to hold on to a growler for me? ;)

2373
The Pub / Re: Geminid showers
« on: December 10, 2011, 09:32:46 AM »
Big Ole honkin full moon is too bright tonight

Full moon at altitude with snow on the ground = daylight.

2374
Commercial Beer Reviews / Re: Schlenkerla Urbock in Las Cruces N
« on: December 10, 2011, 07:41:41 AM »
I was really surprised to find it here, but if they can get it here I should be able to find it in Carlsbad.

Now that you know there's a NM distributor, you can probably get your local liquor store to order you a case or two. You might even get fresher beer that way.

2375
Well, you could add SO4 without adding more calcium, so there's that.  That's the only time I use epsom salts.

I'm not sure I buy that either, frankly. The hardness contributed in order to add a given amount of SO4 is about the same whether CaSO4 or MgSO4 is used. Is there a reason why adding magnesium over calcium would be preferable? I've heard plenty of recommendations for a minimum [Ca], but I don't think there's any consensus on a maximum.

2376
The Pub / Re: Have to vent....
« on: December 09, 2011, 05:41:30 PM »
(well cold in a relative sense - you guys would probably still wear shorts at 50df)

I skied in a t-shirt this morning. ;D

2377
if you are making an all grain batch and using water deficient in Mg they the idea is you can add it via Epsom salts. However the grain itself (may) have enough in most situations

The real question is whether the amount contributed by the water makes any difference at all. An all-malt wort will already have about 100-200 ppm Mg, depending on the malt(s). So is adding, say, 10 ppm via the mash liquor going to have any effect?

2378
The Pub / Re: an irruptive year
« on: December 09, 2011, 02:50:34 PM »
See, I _don't_ think it would look cool on my mantle....

Well, I don't like rye IPAs, so there!

All in fun, of course. Different strokes and all that.

2379
If you don't want the expense and maintenance of a meter, for the $20 investment, I think the ColorpHast strips are well worth it. They are inaccurate in a mash (add 0.3), but consistently precise. I'm with Tom - having trouble with the darker beers makes it sound like a pH issue.

Also, I don't think it has anything to do with the fermentation issue, but there's no need to add magnesium beyond what's contributed by the malt. Unless you're brewing with a large proportion of adjuncts, the wort will already contain >100 ppm Mg.

2380
The Pub / Re: it's that horrifying moment
« on: December 09, 2011, 02:31:38 PM »
Weaze doesn't require any beer not to wear pants.  That's his default status.

To be fair, isn't it everyone's default status? ;D

2381
The Pub / Re: Have to vent....
« on: December 09, 2011, 02:30:29 PM »
Since I just now found out those exist, as a gadget nerd, I have to say that's cool as hell.

I wonder if mine would go off every time I drove to work (3 psi pressure drop).

2382
The Pub / Re: an irruptive year
« on: December 09, 2011, 02:28:25 PM »
Hey, it *would* look cool on my mantle. Doesn't mean I'm going to go out and shoot one, but we can at least acknowledge the truth of the statement.

2383
Ingredients / Re: Reading water reports that state "ppm as CaCO3"
« on: December 09, 2011, 02:22:18 PM »
Do any & all items listed as "ppm as CaCO3" need to be converted, based on molar wt?

Is that accurate?

Yes, but since they don't contribute to hardness or alkalinity it would be strange to report them that way. At that point I'd take a step back and verify that you're getting correct data.

2384
I don't know anyone who does this.

I can only brew outside 7-8 months a year, so it's partial boils on the stove or nothing. For a 1.040 no-sparge beer the efficiency is about 70%, so it isn't like it absolutely kills you either.

2385
Can someone describe how you do a partial boil? Do you only boil first runnings and top off with water in the fermenter? Or do you boil the first runnings and add the sparged runnings later?

It would depend on what you were brewing. If it was a big beer you'd probably only be able to use the first runnings. For a smaller beer you could probably fit in a sparge by doing a thick mash.

http://seanterrill.com/2011/01/16/of-ice-and-10p/

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