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Messages - morticaixavier

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3241
All Grain Brewing / Re: Watered Down Wort.
« on: November 06, 2013, 09:57:52 AM »
I got everything set up in Beersmith now thanks to your link to those excellent videos.

I think my other mistake is that I was using the Boil Kettle lid so I didn't get any boil off.

What about the mash out? Beersmith makes no mention of this, yet I am told to mash out after the sanctification rest on the Northern Brewers video with 1.5Gal of 175F water. Would I subtract this number from the Sparge water volume?

mashout is an optional step. it would likely take more than 1.5 gallons at 175 to get you there as well.

It's okay to have the kettle covered as it comes up to a boil but for sure remove it once it's boiling.

I would recommend 'How to Brew' by John Palmer among many other excellent reads on brewing to get a handle on what you are trying to accomplish with each step of the brewing process.

The sach rest is converting starch to sugar. This is accomplished via enzymatic action and those enzymes will denature and stop working above a certain temp. Mashout is an attempt to raise the whole mash above this temp (~168 or so I believe) to stop the action and 'lock in' the sugar profile of the wort.

3242
All Grain Brewing / Re: Watered Down Wort.
« on: November 06, 2013, 08:58:42 AM »
Beersmith tells me that I will need 9.25 gallons of water. I follow the instructions on the Northern Brewer DVD about how much water to use, and the numbers are the same. I make a 5 gallon batch of beer and I end up with 8 gallons of 1.034 OG wort. I put it in my carboy and throw the rest away. The program says the grain absorption is 1.2 Gal. That leaves me with 8 gallons of wort from my simple math. What am I doing wrong and what am I supposed to do with all this extra water?

Please help,
Uncle Gaffer

First check your equipment settings. I would guess your boil rate is way high, or your mash tun dead space is way high, or your kettle loss is way high.

next, you don't actually mention boiling it. that should take care of at least another gallon, if not two.

3243
Are you saying you'll run the hottest part of the chiller water from the first boil into the grain as hot liquor to get the second runnings?

I don't think you have to worry much about souring in the two hours or so before more hot water hits it. I would worry about where the water is originating. If you use your residential water untreated to brew with and it's not passing through a non-food grade hose on the way to the chiller, and the inside of your chiller is reasonably clean it will probably be fine.

I suppose you could fill a reservoir with pre chilled pre treated water for primary chilling to deal with a lot of those issues.

3244
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 04:20:26 PM »
[...]

It shouldn't be much different, I agree.  The other thing you can do that might be more important than adding more O2 is to knock the CO2 out of solution.  That will help your yeast too.
I thought dissolved co2 suppresses ester production? So wouldn't degassing during active fermentation increase esters?

I had not heard that dissolved co2 suppresses ester production. I do know that it lowers pH and can do so to the point that it interferes with the yeasts performance.

3245
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:55:28 PM »
There isn't too much to be done about it at this point except wait. Check the gravity in a couple days and see if it's still dropping slowly. if it is, let it ride. If it seems stuck you can try warming it up to the mid 70's and rousing the yeast. Adding more yeast now likely will not help much anyway but you can try it if you want.

If you do, make it a big pitch, like brew up a quick 1.032 session bitter and pitch the whole cake in this bad boy.

3246
Hop Growing / Re: Rhizomes planted on 3/9/13
« on: November 05, 2013, 03:53:19 PM »
8), cleans up pretty nice! 

That red bark sure blends in nice with your building.
I always wonder what kinds of chemicals and dyes must be in that new mulch. :o
It can't naturally be that red can it?

some of it is. the redwood bark mulch is pretty red. but yeah. Interesting tidbit, morel mushrooms LOVE whatever those chemicals are, A freshly mulched lawn is a great place to look for morels later in the winter (spring?)

3247
Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:50:23 PM »
I don't think that any of those malts you mention inherently increase FG. If they converted as expected they will ferment. They are not like crystal/cara malt that is made up in part of un-reducible, un-fermentable sugars

3248
Ingredients / Re: Adding Chai Concentrate
« on: November 05, 2013, 09:12:08 AM »
Does it contain any sugar? If you've bottle conditioning and it contains sugar, you'll need to reduce your priming sugar.

THIS is something I had not considered... I will have to check it out.

I emailed them about the pasteurization methods they use, so hopefully I will hear back from them about that.

edit: The "original" concentrate I was planning on using has 13g  of sugar (per 1/2 cup), but apparently they make an unsweetened version with no sugar, which I haven't seen in stores before. If I do go with the concentrate with sugar, do I just subtract the amount of sugar I am using from how much priming sugar I was planning on using? Never ran into this issue before...

yup, that's the idea

3249
Beer Recipes / Re: Mild APA - can it be done?
« on: November 04, 2013, 09:27:54 PM »
I had a great session ale from a brewer who specializes in cask style brews, it was 3.2%. It had like 20% crystal malt and 10% cane sugar. the balance worked amazingly well. The crystal malt lent body and the sugar made sure it was quaffable and not to cloying.

3250
Ingredients / Re: Adding Chai Concentrate
« on: November 04, 2013, 04:17:52 PM »
that would work. I'm not sure it would be absolutely necessary though. Depends on your appetite for risk  ;) even below boiling you are going to lose some aromatics in the heating. Although I suppose you could do it in a closed environment with vapor return (the lid on) and you wouldn't lose much.

I was worried a bit about losing some of the character by heat treating the concentrate. I am tempted to just dump it in without any prep. It's a pretty strong one (og: 1.081), so there should be enough alcohol in there to ward off bugs...I think!

Thankya!

Yeah, you will likely be just fine.

3251
Ingredients / Re: Adding Chai Concentrate
« on: November 04, 2013, 12:47:26 PM »
that would work. I'm not sure it would be absolutely necessary though. Depends on your appetite for risk  ;) even below boiling you are going to lose some aromatics in the heating. Although I suppose you could do it in a closed environment with vapor return (the lid on) and you wouldn't lose much.

3252
The Pub / Re: Gotta give props to My Beautiful Wife
« on: November 04, 2013, 10:11:56 AM »
Can't Art be functional?

sure, an artistic creation can be functional. take any really amazingly designed sports car, that hand hammered aluminum body jag. It is a blend of craft, technology, and art. However you could pretty much remove the art and still have the craft and technology and, therefore, functionality.

Exactly. If you make a bowl, it's functional. And you can put the proper craft into designing the bowl that makes it function properly. But adding decorations to the bowl does not improve its function. The decorations are themselves aesthetically pleasing, but they aren't there for any other purpose.

and this should not be taken to mean (at least my point should not) that aesthetic pleasure is not a vital need that art fulfills. This is why art is, arguably, the first thing that made us 'human'.

3253
The Pub / Re: Gotta give props to My Beautiful Wife
« on: November 04, 2013, 08:41:11 AM »
She just sold her first piece of Art. She's a professional artist now!

https://www.etsy.com/shop/HeatherVittumArt



Sold!  Very cool.  A young buff orphington perhaps?
Seems like the paper could be art all on its own. Does she make that as well?

Wandering the garden last night, I came across all manner of potential subjects. The veins on the cabbages were nice.  :)

She doesn't yet make her own paper but it's in the plan book for sure. We've been talking about if for a while now. I think the big thing that's stopped us so far is that a lot of the instructions out there call for using caustic and we have a small child... 'nuff said. But we are going to start experimenting with recycled paper paper instead of cotton rag and see if we can figure out the technique stuff.

The garden is full of inspiration. She doesn't yet have a lot of her stuff up on the etsy account because she doesn't have any copies already printed but she has a series that goes with the asparagus and another with corn, squash, and beans that go really nicely as a set.

3254
The Pub / Re: Gotta give props to My Beautiful Wife
« on: November 04, 2013, 08:38:19 AM »
She does some great work. I like her Asparagus piece quite a bit.

I've dabbled in fractal art a bit myself, but like most of my hobbies I haven't spent much time on it since my son was born. I never really turned the corner to where I considered myself really good, but I do have a few pieces that I'm very happy with.






that's awesome stuff erock

3255
The Pub / Re: Gotta give props to My Beautiful Wife
« on: November 04, 2013, 08:32:59 AM »
Can't Art be functional?

sure, an artistic creation can be functional. take any really amazingly designed sports car, that hand hammered aluminum body jag. It is a blend of craft, technology, and art. However you could pretty much remove the art and still have the craft and technology and, therefore, functionality.

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