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Messages - a10t2

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2581
All Grain Brewing / Re: Saving the Planet, Going Domestic
« on: August 03, 2011, 08:33:43 AM »
Heres a question, why is our malt higher in protein than European malt?  Is it that we tend to have a heavier hand with the fertilizer?  Or is it strictly a varietal difference?

Strictly a guess, but I'd say it's a difference in varietals. Didn't European brewers who immigrated have to start using adjuncts in the 19th century because the North American barley crops were so much higher in protein than they were used to? That would have been well before the use of synthetic fertilizers became widespread.

2582
All Grain Brewing / Re: Volume of a pound of grain
« on: August 02, 2011, 12:23:24 PM »
The typical figure is 0.36 qt per lb of grist. That's for the material that remains once the starches has been dissolved.

It's what's built into most calculators, including this one: http://www.rackers.org/calcs.shtml

2583
Beer Recipes / Really Dark Munich in an Oktoberfest
« on: August 01, 2011, 01:17:31 PM »
Brewing an O'fest tomorrow and I have some Gambrinus Dark Munich I'd like to incorporate. The only problem is it's really dark (32 SRM) and so I'm starting to second-guess myself. Right now the grist is:

51% Pilsner
25% Munich (8 SRM)
14% Munich (32 SRM)
7.5% CaraVienne
2.5% CaraMunich

Obviously I'm going for the high end of the style in terms of both malt character and color. But I've never brewed with a Munich malt this dark before and so I'm worried about over-shooting it. Anyone have experience with this malt? I'm thinking I may back it down to more like 7-10% and replace it with either Pilsner or light Munich.

2584
Ingredients / Re: Centennial hops partner
« on: August 01, 2011, 10:10:32 AM »
I use equal parts Centennial and Willamette for the late hopping in Ambers and Browns. Great combo IMHO.

In an APA, though, I'd probably go with the Amarillo. Unless you're hoarding it. ;)

2585
The Pub / Re: My New Toy
« on: August 01, 2011, 05:58:43 AM »
Initial impressions are very positive. It takes off quickly and flocculates like a brick. It also kicks up a massive krausen, so if I can rig up a sanitary blowoff system I can top-crop rather than harvesting from the cone. I'm still dialing in my mash temps, but it seems to respond predictably as far as that goes. I had a 1.5°P drop in consecutive batches of Irish Red when I reduced the mash temp from 156°F to 151°F.

1272 is my all-around favorite yeast for ales. 051 is allegedly the same strain.

2586
The Pub / Re: What's the Weather Like Where You Are?
« on: July 31, 2011, 10:51:24 AM »
BTW Vert, I spend the last two days above Telluride.  The only mushrooms I saw were growing out of wood.  Despite the moisture...perhaps it is just too early?

I've seen a few patches while out hiking, but not too many. With all the rain I'd imagine there will be a ton of them coming up in the next few weeks.

2587
It isn't necessary to get to 18%. A few sequential pitches can do that for you.

http://seanterrill.com/2009/11/05/batch-25-tasting-notes/

2588
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 30, 2011, 07:22:34 PM »
Actually if you ever look at a bag of malt, there are all sorts of lab result info for that "batch"

Which only vary by a few percent from one lot to the next, is my point.

2589
Beer Recipes / Re: Wheat, Octoberfest, Ale?
« on: July 30, 2011, 12:24:08 PM »
Can we all, please, agree that it's acceptable to brew something this time of year without calling it an Oktoberfest? Please?

Haha! Just kidding! I'm off to mash in on my Imperial Rye Oktoberfest, fermented with Chimay yeast and dry-hopped with Citra.

2590
General Homebrew Discussion / Re: Sanitizers
« on: July 30, 2011, 07:44:46 AM »
That would be me to a T.  I can't use B-T-F Iodophor  anymore as I can taste it in the  proper concentration.

You mean you can taste the residue left behind after sanitizing and draining a fermenter or bottle? No offense, but are you sure? Have you tried it blind? Even if there were 1 fl oz of 12.5 ppm iodine left behind in a fermenter, diluting that with 5 gal of beer would reduce the iodine concentration to 19.5 ppb. Google is telling me that ionic iodine has a taste threshold of 0.2-5 ppm depending on the source.

I wonder if you could be allergic to povidone. Have you ever had a reaction when having your skin swabbed prior to an injection or something like that?

Edit: Found references to a lower taste threshold.

2591
All Grain Brewing / Re: Why has my efficiency gone to crap?
« on: July 30, 2011, 07:32:17 AM »
but remember that its an agricultural product maybe a bad season, or bad field?

When buying from a reputable maltster that simply shouldn't happen. They do an ungodly amount of testing and blending in order to produce the most consistent product they can.

gmac, are you using the actual lot analysis to determine efficiency, or just making an assumption? 15% would be a pretty significant variation in potential extract for base malts (72-84%), but not impossible, especially if the variation is in the same direction as your hydrometer error. How close is "pretty close" to 1.000?

2592
Beer Recipes / Re: Smoking malt
« on: July 29, 2011, 10:18:36 PM »
I let the smoked malt sit a couple of weeks in a paper bag, then used one third of it in Helles bock.  I did the same with apple wood and will be serving the second keg of each beer at Oktoberfest.

Just let me know where and when. ;)

2593
Beer Recipes / Re: Sorachi Ace Saison, feedback time!
« on: July 29, 2011, 04:24:07 PM »
I'm not entirely sure what the term cohumulone means but i'm off to research that cause you got me thinking and curious.

Cohumulone is supposedly the "harshest" of the alpha acids. Many brewers will bitter with so-called "lo-co" hops when they want a smoother bitterness. I don't know that it's a 100% reliable indicator, but it certainly does seem to hold up if you compare something like Magnum (24-28% cohumulone per HopUnion) to Galena (38-42%).

2594
General Homebrew Discussion / Re: Sanitizers
« on: July 29, 2011, 10:35:22 AM »
The taste is rather medicinal with a metallic type edge to it.

Things I would check, in order of descending likelihood:
1. Under-pitching and/or pitching and fermenting too warm. Easy fix.
2. Using a bleach-bearing cleanser without a thorough hot water rinse. Easy fix.
3. Water composition, with chlorine/chloramines being most likely. Chlorine can be removed by boiling the liquor or leaving it out overnight; either can be removed using sodium/potassium metabisulfite (Campden).
4. A persistent low-level contamination. Have him replace all plastics and pasteurize everything else (15 min at >180°F).

Here's what HTB has to say:
Quote
Medicinal
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

Metallic
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors. Aluminum pots usually won't cause metallic flavors unless the brewing water is alkaline with a pH level greater than 9. Shiny new aluminum pots will sometimes turn black when boiling water due to chlorine and carbonates in the water.

2595
Beer Recipes / Re: Purple Haze?
« on: July 29, 2011, 08:09:34 AM »
You could also just add it as the appropriate amount of sugar and all the calculations would work out.

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