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Messages - a10t2

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Ingredients / Re: RO water
« on: June 04, 2011, 04:49:21 PM »
How about the stick of chalk I use on my blackboard?

I don't know how pure that would be. I bet if you go to the pharmacy you can find some antacid tablets that are 100% CaCO3.

There is no reason to carbonate/add chalk/baking soda to your brewing liquor.

There is if your water has no akalinity, like when you're starting with RO.

Ingredients / Re: RO water
« on: June 04, 2011, 02:58:41 PM »
At a bare minimum, you could probably brew with the RO water and be OK. If you have chalk or baking soda I'd add some to keep the pH from getting too low. Assuming this is roughly a 10 SRM beer, I'd go with an RA of about 20-40 ppm CaCO3. Chalk would probably be best since you don't have any calcium in there to begin with.

Ingredients / Re: Unusual Wood Alternatives to Oak
« on: June 04, 2011, 01:17:31 PM »
I aged a porter on some toasted hickory. It came out nice, a very mellow woody flavor.

Equipment and Software / Re: Plato/Brix and Beersmith
« on: June 03, 2011, 12:39:03 PM »
If anyone using a refractometer hasn't seen/used the MoreBeer spreadsheet it seems to be pretty good!

That hasn't been my experience, but of course if it works for you that's all that matters.

Equipment and Software / Re: Plato/Brix and Beersmith
« on: June 03, 2011, 11:32:03 AM »
when I switch measurements in Beersmith, the program tells me that the final gravity estimate much lower than the brix reading I am getting with the refactometer. Is this because Beersmith doesn't account for the alcohol but the spreadsheet does?

No, it's because the reading from the refractometer isn't the actual gravity in Brix/Plato. It's just an estimated SG based on an assumed relationship between the refractive index and the sugar content. When there's alcohol in solution, that assumption is no longer accurate.

The Pub / Re: Public Domain Beer/Wine/Brewing Books
« on: June 03, 2011, 01:49:44 AM »
Combrune -    1758 - An Essay on Brewing with a View of Establishing the Principles of the Art.pdf

I have a lithograph of this in the original French. It is by a wide margin the most valuable object I own.

Beer Recipes / Re: Homebrew recipes from Deschutes
« on: June 01, 2011, 09:03:03 PM »
in the Inversion IPA they use Crystal and Caramel 60 Malt  ???  any insight?

I'd guess "Crystal" is a UK malt, since they typically use that naming convention (Crystal, Medium Crystal, Dark Crystal, Extra Dark Crystal, or something like that). So it's probably a 30-40 Lovibond malt, and the Caramel 60 is a domestic crystal malt.

Yeast and Fermentation / Re: Lacto Fears
« on: June 01, 2011, 08:16:15 AM »
Lactobacillus is relatively easy to kill - it's probably floating around in your house right now, and your normal cleaning/sanitizing regimen is taking care of it. Make sure that the fermenter doesn't have any scratches or cracks that might make it hard to clean. Once it's clean, a few minutes of contact time using an acid sanitizer (pH <3) should be sufficient. Use it as an excuse to replace any vinyl tubing you use for transfers, just to be safe.

Brettanomyces is a different animal, so to speak. It tolerates very low pH levels, which is why it's so hard to eliminate. Multiple caustic-acid-steam cycles are the safest bet, but that's going to be pretty much impossible for a home brewer.

Events / Rockin' Brews 2011 - Silverton CO - June 11
« on: June 01, 2011, 08:00:47 AM »
The Silverton Brewery officially reopens TOMORROW (June 2), but with our annual festival already scheduled for the 11th we're going to use that as our coming out party. Food and drink specials, brewery tours, the whole nine yards.

Beer! Food! Music! Beer!

The price of general admission is $30 and includes a commemorative tasting glass and unlimited beer samples. The event starts at 1pm and concludes at 6pm, with three regional bands and ten microbreweries from the western slope. Advance tickets are available online for $25.

If anyone's interested and needs help with lodging (please don't drive Red Mountain AFTER the festival), train tickets, etc. let me know.

Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: June 01, 2011, 07:14:50 AM »
One has to be clear when stating Lintner (Diastatic Power) or Lovibond (color).  Easy to get the message mixed.

Good point. DP is in degrees Lintner (°L); color is in Lovibond (L). It gets really confusing because a lot of people can't/won't type a degree symbol.

All Grain Brewing / Re: Hops Quiz
« on: June 01, 2011, 07:12:59 AM »
Even if it wasn't, how long does it take for an open beer, or a soda, to go flat?  That's just a release of supersaturated CO2, and from a much higher dissolved concentration than in a fermenter that has a mechanism for releasing pressure.

Maybe 2-3 days, without an airlock?

Sean, if you're decreasing the pressure in the fermenter headspace by pulling from a sample port, then it sounds like you're not using any type of liquid airlock?  Or are you getting suck back (even if it is not enough to actually pull airlock liquid back into your fermenter)?  And it sounds like you're bringing the temperature up for warm maturation?  That would result in bubbles.

We do use a liquid airlock, a tube from the top TC port to a bucket of sani on the floor. There would have to be a pretty significant decrease in pressure for any sani to get in the fermenter.

We do bring the temperature up, on roughly the third day of fermentation. After that it stays at 72±1°F for a week or so before we cold crash it. Typically our ales will reach FG on day 5-6 (verified by daily hydrometer readings) but continue to off-gas until we crash them on about day 12.

Just my experience on a homebrew scale, I've never fermented in a container larger than 7.5 gallons where maybe things are different.

There is a really simple experiment you could do next time. A week or two after active fermentation is finished, agitate the fermenter. I'd bet money on you seeing a burst of airlock activity, indicating that the CO2 in solution hasn't come to equilibrium.

Extract/Partial Mash Brewing / Re: Specialty grain mash converted?
« on: May 31, 2011, 10:26:21 PM »
Aromatic is at 6 L

Interesting; Dingemans lists theirs at 30°L minimum. Who's the maltster for the Aromatic you used?

ps-how do you guys get the pics to show up on the page?

All you have to do is copy the URL from the "Download" link at Flickr and enclose it in img tags. So:
Code: [Select]
[img][/img] becomes:

Equipment and Software / Re: Where to go for oxygen tanks?
« on: May 31, 2011, 07:24:14 AM »
Noob question here:  What other equipment besides an O2 tank is needed to oxygenate the wort?

You will need a regulator, preferably an inline syringe-type filter, and some kind of airstone, plus the tubing and maybe some clamps to connect it all.

My two cents: unless you have a dissolved O2 meter, or at minimum a flow rate meter, I'd stick with aerating. With pure oxygen, there's always the risk of super-saturating and oxidizing the wort, and with air that just isn't possible. The downside to aeration is that it takes longer (5-10 min vs. 1-2 min).

All Grain Brewing / Re: Hops Quiz
« on: May 31, 2011, 06:40:23 AM »
Bubbles mean that pressure is building in the fermenter headspace, either from an increase in temperature, or from something outgassing from the wort, which could mean fermentation.

It could mean fermentation, but I don't believe it necessarily does. Once fermentation is finished, the beer is super-saturated with CO2. The partial pressure of gases in solution will exponentially decay as it approaches the atmospheric pressure, but if I had to guess I'd say the time constant is on the order of several days - based on the fact that I continue to see the occasional bubble for weeks.

In fact, I see the same thing at work where we're pulling from a sample port and therefore decreasing the pressure in the fermenter headspace. The blowoff buckets continue to bubble every once in a while for the entire warm maturation period. Granted, that's typically less than a week, since I tend to let things sit longer at home.

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