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Topics - homoeccentricus

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31
General Homebrew Discussion / reducing ppm hardness
« on: August 02, 2016, 01:54:59 PM »
In Mitch Steele's book on IPA's, the following is mentioned in the Stone IPA recipe:

"Municipal water (300 ppm hardness) is carbon filtered and goes through a reverse osmosis process. Treat to reduce hardness to 100 ppm". How would that work? Boil the water? Add acid?  But how does this go together with reverse osmosis?

32
Beer Travel / The Curse
« on: July 27, 2016, 08:41:41 PM »
Last couple of days in Northern Italy. Strenuous walk in the Dolomites, and then descend into Bolzano/Bozen, Italian/German capital of South Tyrol. Ah, very thirsty, let's go to the most famous brewpub of the city.  Let's see what they have on draft: Weizen, Helles, aha Dunkles! Half a liter of Dunkles arrives. Big gulp. Frown. What's that. Smell, drink. Tastes like a very mediocre homebrew :( What's wrong with that beer? Other sip, think, think, think. Then it dawns upon me: oxidation, wet cardboard. Around us people are happily drinking beer. I ask for the bill and we leave without me finishing the glass. The Curse  :-[

33
Beer Recipes / recipes for 23C. Oud Bruin
« on: July 26, 2016, 11:40:56 AM »
Does anyone have recipes for 23C. Oud Bruin? I need to collect some for a beer judge course I'm taking (not BJCP based). I also need to provide recipes for Flemish Red, but that's easier. Good, true to style Oud Bruin recipes should be clearly distinct from Flemish Red, and are not easy to find.

34
All Things Food / Best of two cultures
« on: July 22, 2016, 07:47:37 PM »
Fried South Tyroler style polenta with Speck and Pilzen, salsiccia corta, salad of young spinach leaves, mozzarella di bufala, Paulaner Helles.


35
The Pub / Through thick and thin
« on: July 22, 2016, 03:03:23 PM »
Thick.



Thin.


37
General Homebrew Discussion / enzybrew
« on: July 19, 2016, 05:59:03 PM »
Since I want to brew more ecologically, I have come across  Enzybrew, (https://homebrewshop.be/en/cleaning-products/1231-enzybrew-10-750-g.html), an enzymatic cleaner.
Does anyone have any experience with this product or something similar?

The specifications and safety data sheet are on this page, http://www.castlemalting.com/CastleMaltingCleaningProducts.asp?Language=English, but at first sight I only see the usual suspects, such as sodium carbonate and sodium carbonate peroxide. Maybe the enzymes are not part of the safety aspects?

38
Beer Travel / Where am I?
« on: July 17, 2016, 04:41:52 PM »
Just for fun. I want country and city. This is hint #1.



Draft Helles!

39
Other Fermentables / degassing - adding staggered nutrients to cider
« on: July 10, 2016, 08:20:48 PM »
Is anyone degassing and/or adding staggered nutrients to cider, as one does with mead?

40
General Homebrew Discussion / fun senior momentness experiment
« on: July 10, 2016, 08:04:47 PM »
As part of a fun senior momentness experiment I randomly swapped around a couple of (duly labeled) fermenters and yeast starters, and added the Kolsch yeast to the porter, and the American Ale 2 to the cider instead of the other way around. Who knows, maybe that's the stuff heroes are made of.

41
Other Fermentables / sour cider
« on: June 27, 2016, 10:02:22 AM »
My understanding is that you can't first ferment cider with sacch, and then add brett/lacto/pedio, because all the sugars will be have been consumed. Correct? Has anyone tried making cider with something like WLP655 Belgian Sour Mix? It contains brett, sacch, lacto  and pedio. Good results?

42
General Homebrew Discussion / stupid phosphoric acid settings :(
« on: June 26, 2016, 11:15:56 AM »
Brewing an APA with yellow dry profile I didn't notice that the phosphoric acid settings in Bru'nwater were wrong: 10% instead of 75% :( :( - a gnome must have changed them at night :( So after the acid addition the mash water was at 3.5 pH. I quickly corrected with baking soda, but now my sodium content is 250 ppm :(  I know the sodium detection level is around 300 ppm. Will this still taste like anything when finished?

43
General Homebrew Discussion / APA without dry hopping
« on: June 04, 2016, 07:45:41 PM »
Howdy folks,

I would like to brew an APA without dry hopping. Why? Because I can. See where it gets me. Maximum of flavor without dry-hopping.  Just Warrior for the IBUs and everything else in the whirlpool. So how much hops per liter,  at what temperature, and steep for how long? Has anyone tried the really lower temperatures, sub 80C?  BTW, I was thinking of 50% Cascade, 25% El Dorado and 25% Lemondrop. Why? Because that's what I have in the freezer. Apart from some Buzz Bullets, some Mosaic, and some Equinox. It's a tough world. All suggestions are welcome!

44
General Homebrew Discussion / rolling boil?
« on: June 02, 2016, 09:59:03 AM »
As I now have a Speidel Braumeister with amazing temperature stability, I can now also control the boil intensity (the temperature can be set to +100C).  And so I was wondering what the latest insights are wrt rolling boils. I checked Kunze (v3) and he states that there is (was in the early 2000s) a tendency to reduce the boil intensity. If too many proteins are precipitated, this will have a negative impact on foam retention. Also, boiling too intensely will increase thermal stress.

Any thoughts on this?  Where's the evidence for us homebrewers?

45
General Homebrew Discussion / New Speidel/Oat Malt Mild/Low Oxygen
« on: May 27, 2016, 02:05:15 PM »
Yesterday my new Speidel Braumeister 20L arrived, and I spent most of the evening admiring myself in the shiny stainless steel of the machine. Tomorrow I'm brewing for the first time. To get to know the BM, a simple recipe based on Drew's Oat Mald Mild:

Recipe: Oat Malt Mild
Brewer: Homo Eccentricus
Style: Mild
Recipe Specifications
--------------------------
Boil Size: 16.54 l
Post Boil Volume: 14.04 l
Batch Size (fermenter): 12.00 l   
Bottling Volume: 10.50 l
Estimated OG: 1.038 SG
Estimated Color: 13.3 EBC
Estimated IBU: 9.1 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 78.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
1.50 kg               Pale Malt, Golden Promise (Thomas Fawcet Grain         1        69.7 %       
0.50 kg               Oats, Malted (Thomas Fawcett) (3.9 EBC)  Grain         2        23.2 %       
0.15 kg               Caramel/Crystal Malt - 60L (118.2 EBC)   Grain         3        7.0 %         
2.50 g                Northern Brewer [8.50 %] - Boil 60.0 min Hop           4        4.7 IBUs     
3.00 g                Northern Brewer [8.50 %] - Boil 30.0 min Hop           5        4.4 IBUs     
1.0 pkg               Thames Valley Ale (Wyeast Labs #1275) [1 Yeast         6        -             


Mash Schedule: BIAB, Full Body
Total Grain Weight: 2.15 kg
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 18.06 l of water at 73.8 C          68.9 C        60 min       
Mash Out          Heat to 75.6 C over 7 min               75.6 C        10 min       

At the same time I will try out some low oxygen techniques, just for fun's sake. What else should I do when the Braumeister does everything automatically? I will combine  recommendations from the 2 following articles: "Upstream Beer Stabilisation during Wort Boiling by Addition of Gallotannins and/or PVPP" and "On Brewing Bavarian Helles".

Note: the main problem with the Braumeister is that during mashing the wort is pumped upwards in the pipe and overflows. So not sure that this will not undo the complete low oxygen effort.

So these are the steps I'm taking (note: I'm not using PVPP - too bloody expensive):
    Milling: add 1.5% water by weight; crush immediately before doughing in
    Check pumps of BM for air leaks
    Add demi-water with 50 ppm calcium chloride (some sulfate will come from Campden tablets)
    Preboil water in BM  5-10 minutes
    Chill rapidly with SS immersion chiller to strike temperature
    Add 100 mg/l  SMB (one Campden tablet = 440 mg);  rest 5m
    Adjust pH to 5.3 - with Campden tablets should effectively be around 5.2
    Dough in as gently as possible, no splashing; if grain is floating there is air trapped in grain
    No-sparge
    60m boil with total evaporation < 10% - target for 98-99C
    Check pH 15m before end - pH should be 5.1-5.2; adjust if necessary
    Add  10g/hL gallotannins (Brewtan B) in boil, 5 minutes contact time
    Chill asap - no aeration
    Pitch a very healthy amount of yeast - 20-30M cells/ml for 12 Plato beer
    Oxygen added after pitching

Suggestions, scorchers, slanders, sneers, it's all welcome.

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