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Messages - a10t2

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General Homebrew Discussion / Re: IO-star air drying
« on: June 10, 2017, 12:51:49 PM »
Try the lower concentration and just get most of the liquid out.

Not to harp on this too much, but you could also just follow 5 Star's instructions without assuming it would cause a problem. ;D

Thank you. There is a debate on another forum right now, saying that homebrewing does not save you money.

That debate will never die because both sides are correct. If you don't place any value on your labor, then of course you can make beer for less than someone who has to pay their employees.

But if you move into all-grain and reusing yeast down the road, raw materials costs drop into the $5-20 per batch range.

Yeast and Fermentation / Re: Dry yeast calculator
« on: June 10, 2017, 09:21:02 AM »
It would be really nice to get another data point on dry yeast (Abbaye) so I would encourage you to count if you can.  Personally, I am in the dry yeast has roughly 2X cells of wet camp and think it is unwise to OCD about the cell count.  What's next, counting it for every brew???

I don't have an LHBS but I'd be happy to count anything you want to ship to me. What, am I supposed to have a microscope and *not* play with it? ;)

Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 09, 2017, 06:13:37 PM »
I've stuck with the defaults on each strain, because they get me close enough. I hadn't even really thought about messing with them, but I suppose if I get _really_ bored sometime I'll do more with this. I have the data after all, and could at least get it on my most frequently used strains of WLP001, WLP002, US-05, etc.

Away, temptation...the data monkey in my head now is asking me to put together all of the data and run the stats, when I _really_ should do the last touches on my HomebrewCon presentation!

I'm surprised it's giving decent results based just on mash temperature variation, given my own data:

(If you're trying to resist the temptation to monkey with data you may not want to click that.)

Yeast and Fermentation / Re: Premature Fermaculation!
« on: June 09, 2017, 05:32:03 PM »
So, I busted open one of the bottles and checked it: 1.026, ten points above my estimate.

Just to make sure, are you using a hydrometer?

Also bear in mind that for typical carbonation levels you'd add 0.002-0.003 SG in priming sugar.

Yeah, I've been consistently impressed by how good it is...that said, I have spent some time calibrating various values on my end (mash efficiency, boil-off, mash tun dead space, etc.) over a few batch, so that initial effort paid off.

But you haven't changed the attenuation values for the yeast strains?

General Homebrew Discussion / Re: IO-star air drying
« on: June 09, 2017, 03:19:38 PM »
THe directions say to air dry completely.

That's weird; my bottle of IO Star just says 25 ppm, one minute contact time, then drain. Regardless, it is a no-rinse sanitizer and there's no reason to worry about a few drops ending up in the beer.

Kegging and Bottling / Re: priming individual bottles
« on: June 08, 2017, 10:35:28 AM »
Honestly, I just use a 1/2 tbsp stainless measuring spoon. Not quite as precise but I'm OK with ±0.1 vol anyway.

General Homebrew Discussion / Re: Brix only
« on: May 18, 2017, 10:59:50 AM »
Refractometers don't measure gravity, they measure refractive index. Your starting and ending "Brix" readings aren't even measuring the same thing.

I really hope I'm wrong and you can find a numerical solution, but pretending beer is sucrose and ethanol isn't going to help.

General Homebrew Discussion / Re: Brix only
« on: May 18, 2017, 10:39:43 AM »
I'd encourage you to read my writings on the subject. Validation used 68 data points from eight brewers.

General Homebrew Discussion / Re: Brix only
« on: May 18, 2017, 10:12:55 AM »
I used your calculator and got %ABV for the same numbers as: 6,5  6,2  6,0  5,7  5,6

That is quit some difference. And it is systematically decreasing for lower start brix, but with same delta brix.

As would be expected; most of those calculators haven't been updated since 2010, and the old correlation consistently under-estimates final gravities. The BrewersFriend calculator uses my formula; you're probably getting higher ABVs due to not applying a wort correction factor.

I don't have much trouble with the goes-in goes-out identification but on the kegs I have that have different colored o-rings I always forget which is which, so that's useless for me.

Black for liquid, grey for gas, so that they match my plastic disconnects.

General Homebrew Discussion / Re: I can make some delicious wort
« on: May 17, 2017, 03:05:27 PM »
OTOH, I've used nothing but buckets for the last 12-14 years and have never had off flavors from it.

I have four buckets now but one of them is the original from the homebrew kit I got in 2004. I've been meaning to replace that one though; the plastic piece on the handle fell off and the metal really digs into my hand.

General Homebrew Discussion / Re: Brix only
« on: May 17, 2017, 02:46:20 PM »
OK, so this is a combinatorial approach based on refractive indices? Using sucrose and ethanol seems to make the constants work out. Beer is significantly more complex, which I think is why it deviates so much from that approach. FWIW, trying to figure out better reference solutions of sugars, starches, and alcohols was going to be my next tack, but that leads down an experimental rabbit hole because refractive indices aren't additive.

I forgot to ask you if the Brix values you used in the test where readings or calculated ( from gravity measurements)?

Those are the uncorrected refractometer readings. If you're interested, my looking into refractometers starts here:

General Homebrew Discussion / Re: Brix only
« on: May 17, 2017, 11:43:53 AM »
My thoughts:

2. Why? What is the theoretical basis?

4. Again, why? Why is the ABV always equal to 0.88(Bo - Bf), regardless of alcohol content? This approach assumes no dependence of the refractive index on alcohol in the sample.

6. Why is the correction factor always 5%? Doesn't this vary with wort composition?

For my last five batches, the formula in (4) gives ABVs of 4.1%, 7.6%, 6.9%, 8.1%, and 5.2%, compared to "actual" (∆Plato * 0.525) hydrometer ABVs of 3.5%, 7.0%, 6.0%, 7.3%, and 4.6%. The trend of over-estimating ABV seems consistent, which is in turn consistent with not accounting for alcohol in solution when taking refractometer readings. Why do you think this approach is immune to that problem?

Edit: Not to toot my own horn excessively, but my calculator gives ABVs of 3.5%, 7.1%, 6.0%, 7.2%, and 4.6% for those same five batches.

I use a cooler, but I have to stir for, literally, 2-3 minutes to get a uniform mash temperature ±0.5°C. Usually I just stir less and settle for ±1°C. What kind of variations are you seeing?

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