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Messages - a10t2

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2656
Equipment and Software / Re: How Often to Replace Plastic Tubing?
« on: December 12, 2011, 04:03:41 PM »
Long-term, I'd move to something more robust than One Step for sanitizing. One Step/PBW/CMC/OxiClean/etc. are great cleaners, but not necessarily great sanitizers. I've had a Lacto contamination that was almost totally resistant to CMC, for example.

Pretty much everyone in brewing uses either an iodophor or an acid blend (like Star San) for sanitizing. Ideally, I'd get both and alternate.

2657
The Pub / Re: Another book thread
« on: December 12, 2011, 03:56:28 PM »
I'm slowly picking my way through Paradise Lost. That's tough to read at work, though, so I'll probably make it through another two or three Lee Child novels before I finish. They're real page-turners.

I was halfway through King's The Dark Tower series, but decided to take a break from that. They're good, but I can only handle so much fantasy before my common-sense filter kicks in.

I just finished Ambrose's Citizen Soldiers, which picks up after D-Day. Every bit as good as you'd expect.

2658
Equipment and Software / Re: How Often to Replace Plastic Tubing?
« on: December 11, 2011, 11:34:52 PM »
Are you using Star San? It builds up a film on vinyl really quickly.

At any rate, I don't think there's any need to replace tubing unless you have a contamination problem. Just keep it clean and dry, and sanitize before each use.

2659
The Pub / Re: Have to vent....
« on: December 11, 2011, 11:22:58 PM »
There's three books IIRC.

It's actually the "increasingly inaccurately named Hitchhiker's Guide to the Galaxy trilogy", consisting of five books.

2660
All Grain Brewing / Re: Humdinger Attenuation Issue
« on: December 11, 2011, 04:40:08 PM »
I've brewed with 2206 pretty extensively and that sounds typical to me. With an all-base malt grist and moderate (66-68°C) mash temps, ADFs have been 76-83%.

2661
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

2662
I'd love to try it. Anyone in Denver planning on stopping by? And willing to hold on to a growler for me? ;)

2663
The Pub / Re: Geminid showers
« on: December 10, 2011, 04:32:46 PM »
Big Ole honkin full moon is too bright tonight

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

2664
Commercial Beer Reviews / Re: Schlenkerla Urbock in Las Cruces N
« on: December 10, 2011, 02:41:41 PM »
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.

2665
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.

2666
The Pub / Re: Have to vent....
« on: December 10, 2011, 12:41:30 AM »
(well cold in a relative sense - you guys would probably still wear shorts at 50df)

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

2667
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?

2668
The Pub / Re: an irruptive year
« on: December 09, 2011, 09:50:34 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.

2669
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.

2670
The Pub / Re: it's that horrifying moment
« on: December 09, 2011, 09:31:38 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

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