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Diversity Methodology is now available in English in latest ZYMURGY issue (Vol 41, March/April 2018, pg.38, Revisiting the IBU by Petr Novotný)
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Check the specific gravity of one of the over carbonated beers.  Compare it to the SG when it was bottled.
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As an example of a previous brew that is over-carbonated, here is a photo below that I just took after pouring an IPA that I brewed on 10/17/17 and bottled on 10/29/17.  I drank most of those within the month after bottling and kept this last one in the basement which is right now at around 64°.  This bottle has been in the fridge for a few days.  Also, the hop bill is quite insane (8oz pellets and 6oz whole fresh hops in the boil + 4 oz dry hopped) as I added way more than necessary which did not help the flavor and I learned from there.  So, there will likely be much more hop residue than a "normally hopped" IPA.
I tried taking a pic as best I could with the decent level of trub at the bottom of the bottle.  After I popped the cap and poured a bit into the glass I could see streams of bubbles rising from different parts of the trub, the same that happens from other beers that I have the over-carbonation issue with.  In the photo of the beer in the glass I poured carefully and slowly and still ended up with that massive amount of foamy and almost yeasty head.
This is another example that leads me to believe the excessive amount of trub in the bottles causes the over-carbonation and that cold crashing will help this issue.




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General Homebrew Discussion / Re: SN Experimental Hop 1/2 rack
« Last post by Robert on Today at 05:09:12 AM »
Mine was $20. I say worth it for what it is. 3 each of 4 different well made beers with new unnamed hops. Home brewer or beer geeks delight. Are they all BJCP world class examples? Who really cares? I like it! Makes me happy.

But, if you look them up, one calls for coconut notes. I'm not getting coconut,  but I'm just a glorified solo cup guy
Finally got the pack, tried SIPA and IPA, could maybe kinda sorta imagine coconut in either one.  More to come maybe.
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Equipment and Software / Re: Brewers Edge Mash and Boil
« Last post by TANSTAAFB on Today at 04:57:19 AM »
I'm never going back to gas. The only thing to be sure that you do with electric systems is to make sure the element(s) is clean after each use. Organic deposits do collect on the element and will burn in the course of many batches. I find that those deposits come right off with a scrubby pad if you attend to them after each batch.
I still have my burner and can envision instances (albeit rare) in which I would brew with gas. I enjoy brewing outside when the weather is nice and I'm not likely to take my 240v induction cooktop to a homebrew club event or a buddy's house. That said, I am very happy with my switch to electric and have thoroughly enjoyed brewing inside all winter!

Sent from my Pixel 2 using Tapatalk

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All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« Last post by Robert on Today at 04:39:23 AM »


Kunze states that the malt and water will naturally set up a pH of 5.6-5.8 which should be lowered to 5.2, but also that extract potential is highest at 5.4-5.6.  He doesn't have to mention temperature.  Nobody does. It is, and always has been the pH at ROOM temp that is the reference.

Crazy.  Some of these texts are quite old.  Why on earth would they mention the differential and not specifically at what temp they measured mash pH? 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
Short(ish) answer:  When the concept of pH was first introduced and adopted by brewing scientists in the 1920s, the only methods for measurement relied on chemical reactions carried out at room temperature. Later, instruments (like we now use) were developed that use electroconductivity as a PROXY for pH.  They can take a measurement at other temps.  But mash ACTUALLY has a displacement.  DeClerck reports a couple of tests demonstrating this, not to suggest that a correction factor might be available,  but to emphasize the need to take readings at room temp. Since then it seems that only assorted homebrewers and Ashton Lewis on a bad day (the dude is a UC Davis grad) have had trouble with this.
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All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« Last post by JT on Today at 04:26:16 AM »


Kunze states that the malt and water will naturally set up a pH of 5.6-5.8 which should be lowered to 5.2, but also that extract potential is highest at 5.4-5.6.  He doesn't have to mention temperature.  Nobody does. It is, and always has been the pH at ROOM temp that is the reference.

Crazy.  Some of these texts are quite old.  Why on earth would they mention the differential and not specifically at what temp they measured mash pH? 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

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Equipment and Software / Picobrew Z
« Last post by cubsfan16 on Today at 04:20:26 AM »
Cool.  I’d be interested in what you find.  I was going through several of the picobrew designed recipes and see they utilize traditional 60, 30, 15, 10 and found a few that even had 5min additions.  IBU analysis would be particularly helpful if the Z utilizes they same method for hop additions.  Also would be helpful in recipe scale up.  I have not tried to brew the same beer on my zymatic and my other system.  Might be a fun experiment to see how close they come out.
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All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« Last post by Robert on Today at 04:15:28 AM »
And what remains important is that all references in the literature are to pH measured at ROOM temperature;  whatever the displacement is, is therefore irrelevant; and, as you suggest, Dave, we can still debate the effects of pH on beer quality.  We just need to have a standardized understanding of our reference conditions in order to do that.
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The Pub / Re: Greatest example of trolling you will ever see
« Last post by klickitat jim on Today at 04:06:37 AM »
Oh, you ain't seen nothing.  Check this out:

https://www.youtube.com/watch?v=AVcsaDha2m4

EDIT: But I guess it wasn't the Olympics either.
Is that Tucker from Something About Mary?
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