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Messages - tschmidlin

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7036
All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 10:59:49 PM »
Pediococcus can make a beer viscous like that, but "the sickness" supposedly clears up after a while and the beer becomes more pleasant to drink.  I've never experienced it though, so I don't have first hand knowledge.  I think Vinnie Cilurzo said that he spoke with some Belgian lambic brewers.  One said that the sickness was key to his best batches of lambic.  The other said when his beers got sick he dumped them.  So it should be obvious by now, right?   :)

7037
Zymurgy / Re: Aging beer
« on: October 28, 2010, 10:56:31 PM »
I'm glad you dug it up! I thought it died too quickly anyways, and is a good topic. Aging under water - interesting idea! Course the caps tend to rust. And a doppelbock is one of those beer that does age very nicely!

When aging brews under water I always use my titanium caps ;)

I just have a room filled with CO2 and wear this outfit to go get beers . . .


7038
Zymurgy / Re: Aging beer
« on: October 28, 2010, 10:54:02 PM »
I know, it's counter-intuitive that the O2 will force it's way into the bottle and increase the pressure.  But it does.  :)

It is a case of gas/gas osmosis, and O2 can pass into the bottle because there is a higher percentage of O2 in the atmosphere than in the bottle, assuming the membrane is actually O2 permeable.  It doesn't matter what the CO2 pressure is in the bottle, only what the relative O2 pressure is.

Damn! You sounded smart right there, You did! 8)
I have my moments  ;D

7039
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 10:48:29 PM »
If the top of your head is accurate, that's really good attenuation.  I was going to suggest a pinch of yeast nutrient for the trace elements, but maybe it's not necessary.

I'm going to have to go back to my idea of cutting the crystal.  Or carbonating the beer more, as someone suggested.   Or maybe both.   :-\

What 2-row are you using?  An American 2-row will give you more crispness than an English one IME.

7040
General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 28, 2010, 10:39:45 PM »
Ok, I checked the kegs I easily could, and the oldest one I saw is a Fred clone from 2004.

I have some older commercial brews for sure, but those are harder to get to so I don't know exactly what the earliest years are for the JW Lee's and Thomas Hardy, or the Alaskan Smoked Porter.  I have some Jubel 2000, and some Old Boardhead from the late 90s.  Hard to remember.   :)

7041
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 03:09:03 PM »
Regarding the mineral content of my tap water... I'm in Seoul, South Korea and I don't read or speak Korean, so I don't know what the composition of the city water is here.  I work on the military base, so I don't interact a lot with Koreans or speakers of the language.  I'm sure I could find out though if I took the time to do so.  What I've done in the meantime is use reverse osmosis water I buy in 2.5 gallon plastic jugs from the commissary, which to my knowledge has no mineral content.  So I've been adding 2 teaspoons of Burton Salts to my mash water assuming that was enough.  If I'm way off, please feel free to correct me as my knowledge of water chemistry as it relates to brewing is quite limited.  Would it be wrong of me to presume I am a bit off on my mineral content for a hoppy, crisp tasting IPA?  Most of my beers seem like they don't have that edge to them that I'm looking for... in fact, the beer I'm trying to clone is the Green Flash Imperial IPA which has a beautiful hoppy crispness to it.
I would worry less about the salt additions, and work on drying out the beer.  What is your OG/FG?

7042
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 03:08:13 PM »
Yeah, it is :)

He's using a tablespoon which is right around 30g, but some of that will be left in the mash.  Still, there should be plenty of sulfate.
The salts used for water adjustment range from 1.8 - 4.5 grams per teaspoon, according to Palmer, so I doubt he used 30g.  Maybe 10 - 15 g.
Ok, I'm probably off.  I was basing it on the density of the salts, and didn't account for the shape and size of the grains which will leave a lot of air there.  My bad.

7043
General Homebrew Discussion / Re: Aging Homebrew Poll
« on: October 28, 2010, 03:05:14 PM »
Yeah, I have beers that I drink right away, and others that need (or that I want) to age.  I'm not sure how old the oldest ones are, I'm doing a good job of pretending they're not there. :)

7044
The Pub / Re: Keeping chickens
« on: October 28, 2010, 01:14:11 PM »
Sounds like a great idea - where would you buy something like that?

Around here, I get it at a farm supply place.

Yeah, farm supply. I know tractor supply carries it around here. Also, I believe Menards (home improvement) carries it.
They probably have it at the place I'm going to get the chicks then.  Thanks guys.   :)

7045
Wood/Casks / Re: Ballantine IPA and oak
« on: October 28, 2010, 01:07:45 PM »
I recently kegged a RIS (9.8%ABV) that was oaked with 1.5 oz of Hungarian Oak cubes (medium) and the oak flavor is "smack you in your face".

I'm sure some of that will age out but if that's an indication of what some oak will do you may want to cut back some.
For how long was it oaked? 

Uhh...yes.  That would help.  :)

...4 months.
Good to know :)

7046
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 01:06:30 PM »
Yeah, it is :)

He's using a tablespoon which is right around 30g, but some of that will be left in the mash.  Still, there should be plenty of sulfate.

7047
The Pub / Re: Keeping chickens
« on: October 28, 2010, 12:31:57 PM »
You should try some deer fencing. Cheaper than chicken wire, plastic, and super tough. Slightly lighter as well, if you're using large amounts.
Sounds like a great idea - where would you buy something like that?  I'll have to look at how much wire fencing I've got left from other projects, and if it's not enough I'll get some of that.

7048
The Pub / Re: Best Apps for iPod?
« on: October 28, 2010, 12:22:07 PM »

7049
Zymurgy / Re: Aging beer
« on: October 28, 2010, 12:20:19 PM »
Interesting that oxygen will try to permeate its way through the permeable seal of the bottle cap of a beer bottle that is of higher pressure.  I am just really curious to how this works.
See if this helps explain it:
http://www.av8n.com/physics/gas-laws.htm#sec-osmotic-flow

Like I said, it's counter-intuitive, but it's physics :)



 ;D

7050
Wood/Casks / Re: Ballantine IPA and oak
« on: October 28, 2010, 12:09:54 PM »
I recently kegged a RIS (9.8%ABV) that was oaked with 1.5 oz of Hungarian Oak cubes (medium) and the oak flavor is "smack you in your face".

I'm sure some of that will age out but if that's an indication of what some oak will do you may want to cut back some.
For how long was it oaked? 

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