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Messages - a10t2

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2761
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 13, 2011, 10:07:08 AM »
In 59 batches I've only had one that was undrinkable (knock wood). And that was an Acetobacter contamination that eventually turned into some passable malt vinegar. So I've never actually "dumped" a batch. If it was just me drinking the beer I wouldn't be able to keep up with my brewing, but I have thirsty roommates and friends to help out. When it comes to recipe changes, I just make sure to take good tasting notes for the next time I brew it.

2762
Equipment and Software / Re: Extending the life of Star-San
« on: June 12, 2011, 08:49:27 AM »
It could be that the "real" answer is 3.5 but they say 3.0 in the literature to give their customers a margin for error.

http://www.fivestarchemicals.com/wp-content/uploads/StarSanTech-HB2.pdf

2763
All Grain Brewing / Re: Hops Quiz
« on: June 09, 2011, 09:03:23 AM »
My guess would be that after 10 days they haven't all fully carbonated, and some still have yeast in suspension. Give it another week and they'll probably start to settle out.

2764
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 01:42:21 PM »
Any reason why you guys don't switch to the low density elements? They work much better and the melt down is so much less of a problem! not to mention cleaning is a heck of a lot easier as well.

Short answer: I don't have the checkbook. The long answer involves corporate inertia, the difficulty and expense of getting someone up here to cut/weld on stainless, and the fact that my brewhouse is already going to be out of commission for 1-2 weeks immediately before our busiest weekend. We are getting this one Teflon coated, so hopefully that will help.

It wasn't even dry when it went, actually - just old and abused.

2765
General Homebrew Discussion / Re: Stuff you should never do.
« on: June 08, 2011, 10:07:46 AM »
Freaky. This just happened to me this morning. Except we don't have a spare. ::)

2766
The Pub / Re: Abraham Lincoln
« on: June 08, 2011, 09:34:26 AM »
Did Abe ever visit NOLA?

He passed through in a Union ironclad en route to Africa after surviving the assassination attempt, but I doubt they stopped, for obvious reasons.

2767
Kegging and Bottling / Re: Just bought a CO2 tank...
« on: June 06, 2011, 07:03:10 PM »
the high-pressure gauge read right around 800 psi. (Is this about normal for a 5 lb tank?)

It is if it's at 65°F. http://seanterrill.com/wp-content/uploads/2009/11/co2_pressure.png

2768
General Homebrew Discussion / Re: My First First Place (Brag Warning)
« on: June 06, 2011, 10:12:12 AM »
Sean you'd better plan on doing BUZZ again

I'd love too, but that 24 hour drive is a killer. ;)

2769
General Homebrew Discussion / Re: My First First Place (Brag Warning)
« on: June 06, 2011, 12:26:43 AM »
Congrats Lennie! I judged at BUZZ a few years ago. It's a great comp.

2770
Classifieds / Re: LARGE SS tanks on Ebay
« on: June 06, 2011, 12:01:44 AM »
We actually have one of these that has had TC fittings welded onto it, and use it as a bright/serving tank. The fit and finish on it is really outstanding.

2771
Equipment and Software / Re: Extending the life of Star-San
« on: June 05, 2011, 01:40:06 PM »
I believe it's 3, not 3.4.

You are correct sir!

Also, mixed per the label instructions with my tap water, which is darn near distilled to begin with, it comes in at about 1.8 pH and takes a couple weeks sitting out in an open bucket to get above 3.0.

2772
Ingredients / Re: RO water
« on: June 05, 2011, 10:51:48 AM »
Are we talking 5.3 at mash temps or room temps? Two completely different things.  If it is at room temp than that is well within the range and nothing to worry about, in fact it is ideal.

I think you may have that backwards. A room temp pH of 5.3-5.8 is generally considered optimal, corresponding to a mash temp range of about 5.0-5.5. Unless otherwise specified, pH values are almost always given at room temperature.

You are also forgeting that malt has a natural buffering capacity as well, hence Kai's experiment showing that DI water and 2-Row lock in at approx. 5.6.  Color/SRM is a poor predictor of mash pH adjustments

You're certainly correct that attempting to correlate color with mash pH is difficult, but that isn't what I'm doing. I'm using the results from Kai's pH testing, just as you are. If you want to dispute his results for mashes containing crystal malts, that's fine, but I don't think you should use his results for a 100% base malt mash as supporting evidence for that.

2773
All Grain Brewing / Re: Mash temps?
« on: June 05, 2011, 10:27:07 AM »
My results were that it made no difference in either efficiency or "lauterability".  Gave it 2 tries and went back to dry crush.  My conclusion was that I had no problems that this method would solve.

I tried it about half a dozen times and found that it did improve "lauterability", in that by doing the malt conditioning I was able to run my pump wide open without compacting the grain bed to the point that it stopped flowing. After timing a couple brew days, though, I figured out that the time savings during the lauter were more than offset by the time it took to do the malt conditioning.

2774
Ingredients / Re: RO water
« on: June 05, 2011, 10:04:02 AM »
It seems rather counter-productive to me to add alkalinity in the form of chark or baking soda when we as brewers are trying to reduce alkalinity and thus reduce our mash pH.

It's only counterproductive if you are in fact trying to reduce the mash pH, which is by no means a universal condition. In the OP's situation, he's starting with a water that has no buffering potential at all. When he introduces crystal malt into the grist it will fairly quickly reduce the mash pH out of the desirable range, especially if he's adding calcium salts as you suggest. (And adding sulfate and/or chloride salts for flavor reasons is good advice, as long as it's in conjunction with maintaining the residual alkalinity at a reasonable level, but the OP said he doesn't have access to them at the moment.)

Since you mention Kai Troester, I used his water spreadsheet to work through this example. For a 12 SRM beer and an infusion ratio of 1.8 qt/lb, it estimates a DI mash pH of 5.40. Adding 50 ppm Ca reduces that to 5.35. In this particular case, that's narrowly within the optimum range (5.3-5.8), but it certainly illustrates the point. For a darker beer, adding calcium salts without also adding alkalinity would drop the mash pH out of the optimum range.

Edit: Had to disable the 8) smiley.

2775
Ingredients / Re: RO water
« on: June 04, 2011, 06:12:12 PM »
[counter-example]

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