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Messages - a10t2

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Just in case it isn't clear, Mosher's tables are for fly sparging and Kai's are for batch sparging.

Tom, great idea the only problem I have with your idea is that i don't have a second chiller.  I'd prefer to have ~30 minutes between each just to ensure i have enough time to chill the beer.

In that case, just sparge with hot (>185°F, 85°C) water so that you're doing a mashout. The wort can then sit in the tun as long as needed.

Ingredients / Re: Bock Water
« on: January 11, 2012, 12:33:36 PM »
Isn't 100-150 ppm Cl too high? Bru'n water says the recommended range is 10-100.  What concentrations of SO4 should I be targeting? How well would this profile work?

I'm sure Martin's forgotten more about water chemistry than I'll ever know, but here's what Palmer says:
Quote from: How to Brew
Brewing Range = 0-250 ppm.
The chloride ion also accentuates the flavor and fullness of beer. Concentrations above 300 ppm (from heavily chlorinated water or residual bleach sanitizer) can lead to mediciney flavors due to chlorophenol compounds

Remember, recommendations are just that. I've never personally noticed any issues with 100-150 ppm, and that's almost always what I target for a malty beer like this. For SO4, I would avoid adding any. If you're getting 26 ppm from your water, that should be fine. The exception would be in a Maibock, where I shoot for ~100 ppm Cl and ~50 ppm SO4 to make sure the hop bitterness is more pronounced.

Ingredients / Re: Zythos and Bitterless Black wheat malt
« on: January 11, 2012, 11:13:08 AM »
40%???? That sounds insane!

I could be way off on that number, but it's definitely a "wheat beer" grist. Just black wheat instead of pale. There's no roast to it at all. It's a new seasonal for this year, BTW.

Ingredients / Re: Bock Water
« on: January 11, 2012, 10:32:49 AM »
I have also read that it doesn't matter at low concentrations of sulfate and chloride. Is this true?

I would say yes. In this case, for a malty bock, I'd shoot for 100-150 ppm Cl. That will make the ratio work out to something ridiculous, but it doesn't really matter.

Actually, I would argue that the ratio *never* matters and that what you should be doing is targeting specific SO4 and Cl concentrations.

Also, Bru'n water lists Magnesium Chloride and Pickling Lime as possible water additions. I have not been able to find either of those. Where can those be obtained from and are they ever really useful?

MgCl2 is widely available as de-icing salt, although to find a food-safe source you might need to go through a chemical supplier (Cole-Parmer et al). Calcium chloride is more readily available and will do the same thing.

Pickling lime (aka slaked lime, canning lime, etc.) is calcium hydroxide. Any grocery store with a good selection of canning supplies should stock it. It's useful for reducing alkalinity if you have alkaline water.

Ingredients / Re: Zythos and Bitterless Black wheat malt
« on: January 11, 2012, 10:30:32 AM »
Do you get New Belgium down there? Their "Snow Days Wheat" is brewed with a large proportion of midnight wheat (around 40% IIRC).

Zythos is a blend of 14 varieties, including Simcoe, Citra, Amarillo, and Sorachi Ace. Focusing on low-cohumulone varieties, apparently.

Beer Recipes / Re: The Maibock
« on: January 11, 2012, 09:19:36 AM »
Yep, this pseudo winter will be over before you know it.

If I end up taking a winter off to ski and not getting any skiing done, I'm going to hurt someone.

Ingredients / Re: Hemp Seeds
« on: January 07, 2012, 06:34:06 PM »
Well, that's just, like, your opinion, man.

What I'm not sure of is how the rated capacity applies at the temperature differential that I am looking for

I know people have done something similar to what you want, although on a larger scale, using a window air conditioner. That might be the cheapest and/or easiest option. Any commercial unit should be overkill for what you need.

General Homebrew Discussion / Re: Reputable kits online
« on: January 07, 2012, 02:04:48 PM »
I can personally vouch for the Rye IPA and Waldo Lake amber kits from NB.

Imagine that. ;)

erockrph, in addition to the shops you mentioned, you could probably add half a dozen other to the list. MoreBeer and Rebel Brewer come to mind.

Equipment and Software / Refractometer FG Calculator (now with PHP!)
« on: January 07, 2012, 10:07:01 AM »
I've had quite a few requests, so I figured I'd post something to let people know it's finally done.

Refractometer Calculator

Any help with error checking and such would be appreciated. Cheers!

am I missing something?

No, but I am because we want surface area, which is (2*27*40)+(2*40*24)+(2*24*27) = 5376 in^2 = 37.33 ft^2. And the power required is 249 BTU/hr.

Apparently I shouldn't have done that late at night.

All Things Food / Re: shelf stable eggs
« on: January 05, 2012, 09:57:27 PM »
A better way is to roll a thin layer of sausage around it, then batter and fry.

Scotch eggs!

I actually just found some 15-year old pickled eggs while cleaning out my basement. They're awesome.

Ingredients / Re: Comments on Summit Hops?
« on: January 05, 2012, 08:45:39 PM »
It's a great bittering hop. No onion/garlic like you get from late additions.

It's also really nice for dry-hopping, although there are lower-alpha varieties that will get you roughly the same effect.

OK, so the area is 27*40*24 = 25920 in^2 = 180 ft^2. Going with an r-value of 4.0 ft^2-°F-hr/BTU-in:

(180 ft^2)(40°F)/(1.5 in)(4.0 ft^2-°F-hr/BTU-in) = 1200 BTU/hr.

If you want someone to check your math, you have to give the r-value for the insulation.

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