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Messages - macbrews

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16
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 19, 2015, 05:02:18 PM »
How do they notify you of the results - email/USPS?

I'm waiting on one from last November.

17
Ingredients / Re: Water Water everywhere
« on: March 18, 2015, 08:13:13 AM »
So to add to the discussion - What about the contribution of the grist to the finished mineral levels?  As an example, if you are shooting for X ppm of Ca, should you factor in what you get from the grain or just start with that level in the water?

18
I hope I'm rich enough to sue people someday.

Get a lawyer who works on contingency.  You don't need to be rich to sue, you just need to sue someone rich.

Or sue someone with no resources and bully them into submission

19
The Pub / Re: Doctors Orders. Now what?
« on: February 28, 2015, 08:50:06 AM »
Acute and chronic pancreatitis is a very serious problem.  The two most common causes are alcohol use and gallstone pancreatitis (due to a obstruction of the biliary tract).  Assuming that you don't have the latter, the most likely reason is alcohol consumption.

Chronic pancreatitis can to lead to diabetes as well as pancreatic cancer among many other problems.  The costs of treating chronic pancreatitis can also be very taxing.

You have to make a very important decision about your health.  One of the most common things I hear from patients is "I wish I had....."

Take it with the utmost seriousness. 

20
Yeast and Fermentation / Re: Yeast starter? Psshhhhhh.... Whatever ;)
« on: February 28, 2015, 08:31:35 AM »

What pitching a larger number of cells does when pitching high gravity wort is allow for cell loss due to osmotic  pressure.  Osmotic pressure is a phenomenon that causes water to be drawn to the side of a semi-permeable membrane that has the highest level of solute, which is the wort.  This loss of water causes the cells to lose something known as turgor pressure.  The loss of turgor pressure is known as plasmolysis.  Turgor pressure pushes the cell membrane against the cell wall. Loss of turgor pressure causes the cells to shrink, resulting in shock, if not outright death.
[/quote]

Interesting stuff - brings up a few questions:

1)  What kind of cell loss should one expect when pitching directly from a vial, or smack-pack of commercial yeast?
2)  Does the fact that you are making a starter in a wort that is lower, but approaches the OG of your beer help buffer that loss/shock?
3) The math presented, I assume, is for optimum conditions.  Can we expect numbers that good for our homebrew if we add nutrients and oxygenate to a reasonable level?

Thanks,

Mac

21
You could try making a Burton Union type device.

http://byo.com/hops/item/351-build-a-burton-union-system-projects

That is an interesting set up that looks easy to make.  My original thought was to not have the spillage return to the fermenter, but having the original wort in the container rather than something else makes a lot of sense.

Thanks,

Mac

22
Let me pose another question to this thread:

I often brew hefes with Wyeast 3068.  Due to the often near-violent fermentation of these and the ensuing mess, I have given up on using the regular air locks and just use blow-off tubes which go to a container that I fill with starsan.  There is always a LOT of yeast in the bottom of the blow-off container.  I have never considered using it because of the starsan.  If I were to run the blow-off tube to a sanitized container filled with sterile, treated tap water, or for that matter a cheap lower-gravity beer, would that be a reasonable way to harvest the yeast? 

I use Better Bottles to ferment in, so top cropping as described above is not an option for me.

Thanks,

Mac

23
All Grain Brewing / Re: When to measure mash pH...
« on: February 21, 2015, 11:08:58 AM »
What if it needs adjusted? Hasn't a lot of the conversion taken place by 15 min? I recently started checking mine at 10-15 like you all say and it has been OK. I just wonder what to do if it's not. I'm usually about 30 in by the time it's cool and checked so I figured it's too late to do anything other than take a note for next time.

Get a test tube, fill it with the wort and put it in a glass of ice water.  It is ready to check the pH in about 1 minute.  Works great.

Mac

24
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: February 13, 2015, 06:13:56 PM »
That is cooler than my Wife's Hop earrings


25
Homebrew Competitions / Re: NHC first round judging?
« on: February 05, 2015, 07:28:51 AM »
Hi Mac,

As with any competition that you have entered and also are volunteering to judge, you may not judge or steward any category in which you have an entry.

In the Final Round, a large number of BJCP-certified judges attend the conference, and we do not have very many problems getting enough highly qualified judges to volunteer.

Cheers,
Janis

Janis, 

I misinterpreted your initial post thinking that this year was different and that you couldn't judge at the site your beers were sent (competition vs category).

Thanks for the clarification.  I'm trying to do both this year.

Mac

26
Homebrew Competitions / Re: NHC first round judging?
« on: February 04, 2015, 06:01:21 PM »
So does that mean you can't send your beers to a region where you want to judge during the first round? 

Most people choose the closest site so the shipping is the shortest or they can drop them off.  That is almost always the most convenient/only viable place they can judge.

Historically it has been allowed to judge in other categories, just not the ones you are entered in.  If this is the rule and it applies across the both rounds, there is going to be a big problem getting judges for the finals.

Mac

27
General Homebrew Discussion / Re: Competition Scoresheet timeline.....
« on: January 30, 2015, 09:14:38 AM »
As a rule the best run comps get your sheets back to you quickly.  The exception is the NHC finals which seem to take about a month.  It is well run, but they could stand to put a little bit more emphasis on it.

28
Homebrew Competitions / Re: Competition Cheating
« on: December 11, 2014, 07:26:54 AM »
I would rather let a cheater get through than falsely accuse an honest, skilled homebrewer. That would really piss them off and I imagine the bad vibes would spread to their friends too.

This is exactly why I didn't do anything.  Depending on which category he fell, my comment about how much it tasted like Anchor was to either compliment him, or if he was cheating, let him know.

29
Homebrew Competitions / Re: Competition Cheating
« on: December 10, 2014, 08:27:20 PM »
Not long ago I judged a California Common that was in an Anchor Steam bottle that tasted remarkably similar to Anchor Steam.  The cap was different but that would easily be changed.  Wasn't sure what to do.  It wasn't a big competition (~80 total beers/meads)  but the prizes were significant ($75).  I gave the brewer the benefit of the doubt and it took first (I did note on the scoresheet that it tasted just like Anchor) .  The same brewer ended up winning/placing in some other categories as well.  Haven't seen his name on any of the other competitions.

I still wonder about if I did the right thing, but it was the best beer.

What would you have done?

Mac

30
Yeast and Fermentation / Re: Yeast Starter measurements
« on: November 10, 2014, 01:28:26 PM »
Now that's something I don't have.  Where do I get one and how much?  Christmas is around the corner!

Mac

How important is maintaining the starter temp? It's sitting around 70 now, didn't want to bother keeping the flask in a water bath or anything over the 24 hours.

The needed time for a starter is also depending of the room temperature. It is not needed to control the temperature for a starter.

Last time I made a starter I used my CO2 production sensor system. In the following screenshot you can see the temperature rise of the starter during its time on the stir plate.



The light yellow curve is the ambient temperature and the red curve is the temperature of the 1 liter starter. You can see the rising of the temperature from 22 degrees C to 25 degrees C. (In the beginning this sensor was on the ground)

The purple curve is the CO2 production in time. When the production of the CO2 of the starter decreases I placed the starter into the fridge. A few days later I used the starter and the yeast was in very good condition because the CO2 production of that badge started in 4 hours.

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