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Messages - redzim

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121
Ingredients / Amarillo
« on: April 23, 2013, 04:04:17 PM »
What does Amarillo go well with? I've got about 10oz sitting in the freezer doing not much of anything.  I'm thinking of it a basic American IPA. I'm a big fan of all-Centennial IPAs, what about mixing Amarillo 50/50 with Cents? Or are they best used at a certain point in the boil, like flavor or aroma? 

Other hops I have on hand (in case anyone sees anything that pairs nicely with Amarillo) are Columbus, Cascade, Magnum, Mittlefruh, Tettnang, and Willamette.  (And Saaz but that's going in my Bo Pils this week)

-red

122
All Grain Brewing / Re: Brun Water question
« on: March 22, 2013, 04:42:38 AM »
Thanks for all the answers, it's making sense now. 

Special thanks to Kai and Martin. What both of you have done to help us ignoramuses (ignorami?) with water chemistry is fantastic.

-red

123
All Grain Brewing / Brun Water question
« on: March 21, 2013, 07:04:10 AM »
Recently started using Brun Water to acidify my sparge water with lactic acid. When I'm doing a brew where I'm building water from scratch, based on distilled water, do I enter the Water Alkalinity on Tab #2, Cell B4, as zero, since distilled water plus gypsum & CaCl2 has zero alkalinity, according to Tab #3, Cell L12? 

And then when I enter a zero alkalinity into Tab #2, it tells me to use zero lactic acid in the sparge water. I guess I should believe this, but am having trouble figuring out why...  won't the distilled water still have a pH of around 7, and I'd like it to get down to 5.5?

thanks
red

124
Events / Re: noob NHC question
« on: March 12, 2013, 12:14:18 PM »
Take 3 bottles and keep 'em cold so they won't change much.  Re-brewing just doesn't seem right, and would make me more nervous than the original beer kept cold.  Many variables in brewing small batches can make a pronounced difference in a beer from batch to batch,

That is good advice on the 3 bottles stored cold. If you have your process down, you can rebrew and then compare to the stored bottles. Some styles would benefit from a rebrew, a German Wheat for example. Some won't benefit, such as a high gravity dark beer which may benefit from age.

It is not against the rules to rebrew.

Thanks all. I'll store 3 of each cold, and see what happens....

125
Events / noob NHC question
« on: March 11, 2013, 04:55:22 PM »
I'm probably giving myself mucho bad karma by even asking this ... but having never entered the NHC before, here goes....

IF one of your beers wins in the first round and you get selected for the 2nd round, do you have to send in more beer? In other words, should I be saving some of each beer that I submit to the first round, for possible submission to the 2nd round judging? If so, how much? 

Assuming I don't win anything in the first round, then I'll at least have some of each beer to drink while I ponder the 1st round scoresheets, so I guess it would be worthwhile saving some in any case...

tx
red

126
The Pub / Re: song title game
« on: March 04, 2013, 11:54:00 AM »
Run Around - Blues Traveler

127
All Grain Brewing / Re: Water Chemistry
« on: March 02, 2013, 06:54:09 AM »
High calcium is generally not a detriment to beer flavor.  It has little flavor impact.  However, the high calcium can drive the RA of the water down.  If you start with RO or distilled water, it could be possible to need some alkalinity in the water to help avoid an excessive mash pH drop.

OK.  Here's another question about Brun Water: What difference is there is adding something like gypsum to the mash vs. adding it to the boil. For instance, with my current SNPA clone recipe, if I add gypsum to my water to get around 150ppm sulfate, my mash pH is predicted to be around 5.7.  If I add more gypsum to get 300ppm sulfates, it drops my pH to 5.5.  Both of these are OK mash pHs, but if I want that higher sulfate level is it more "efficient" to add the extra gypsum to the boil? 

I guess not being a water chemist (I'm an engineer and HS physics teacher) I sometimes wonder how much of the gypsum I add to the mash is actually getting into the finished beer and how much is sort of just staying in the spent grains that I compost.... 

-red

128
All Grain Brewing / Re: Water Chemistry
« on: March 02, 2013, 05:42:59 AM »
Remember, you can't just add chloride and sulfate to your heart's desire.  At some point, you'll have a minerally beer on your hands.  I feel that keeping chloride to less than 100 ppm is always good and you can vary sulfate from 0 to around 300 ppm with no problem.  However when you really boost sulfate, chloride should be reduced well below 100 ppm.  If you want minerally beer flavor, boost chloride above 150 ppm and sulfate above 300 ppm.

However, what about calcium... if I add gypsum to my well water to get sulfates to 300ppm I end up with around 150ppm calcium.... is this going to be ok for an IPA?  my chlorides remain at 28ppm, which is what they are in the well water, giving a good 10:1 sulfate-to-chloride ratio

-red

129
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:15:00 PM »
Ok I just got 3 more beers into NYC boom boom boom. something has been fixed!

130
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:09:56 PM »
Well NYC has been stuck on 123 of 750 for quite a while so maybe no one is getting entries in.  I have one in NYC and I'd hate for it to sell out when I have a few more to enter and can't enter another region.

Still stuck on 123, and I am not able to sit around waiting for this to clear up...  would be nice if they would shut it down, reset it, and let us all have another go at when they are ready, even if it takes a week or so...

131
Events / Re: NHC Direct links email
« on: February 26, 2013, 01:28:50 PM »
NYC 109 registered already.  I managed to get 1 in so far.

just got 1 in NYC so far, it keeps asking me to log in again....

132
All Grain Brewing / Re: adding sulfate to my SNPA clone
« on: February 25, 2013, 08:23:44 AM »
Based recent trials I've done, I'd go even higher.  My preference would be at least 100 ppm for APA and 200+ for AIPA.

OK but as I push sulfates up toward 200ppm, my calcium goes up to 120 or so... is that a problem?

133
All Grain Brewing / adding sulfate to my SNPA clone
« on: February 25, 2013, 08:04:31 AM »
My water profile, which I've used for Pale Ale in the past, is as follows (all ppm): 56 Ca, 10 Mg, 15 Na, 7 SO4-S, 28 Cl, 172 bicarbonate, 141 Alkalinity.

I'm thinking about looking to get a little more sulfate crispness in there.  How about adding a few grams of gypsum to the  mash, which would get me 89 Ca, and 99 Sulfate (according to Kai's worksheet), while leaving everything else alone (of course it will reduce the RA a bit)...

Sound like a good idea, or not?

Also, would this be a good idea for an IPA and/or Rye IPA?

tx
red

134
Events / NHC entry registration - how fast does it fill up?
« on: February 23, 2013, 06:31:53 AM »
this may have been asked/answered elsewhere but I can't find it....   how fast do the slots fill up when the bell rings at 3pm EST next Tuesday?  do i have a day, or 6 hours, or only 1 hour???

FYI, I live in NY so would have to register in the NYC area?  or can I ship to say, Ohio or Atlanta if NYC fills up?

-red

135
All Grain Brewing / Re: where do you take mash pH?
« on: February 12, 2013, 06:51:33 AM »
So better than taking a sample out of the drain, would be to dip into the main mash?

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