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31
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« Last post by ynotbrusum on Today at 11:14:51 AM »
Numbers vary among judge groupings, also.  Just had a reasonably good beer (British Strong Ale grouping) that I judged at mid 30's leapfrog over a mid 40's beer from another judge set in a miniBOS.  It was clearly superior and improved greatly from the time of my initial evaluation by warming up during the interim between when it was first judged and when it was head to head with the other beers in MiniBOS.  I went back and rescored it in the high 30's and noted that aspect on the scoresheet.  Had I scored the second place beer it would have been mid 30's for me.
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General Homebrew Discussion / Re: Beer darkening with oxidation
« Last post by Andor on Today at 10:10:41 AM »
Here is more of an apples to apples comparison.




Wow thanks for posting
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Nice writeup.

At our brewery, we have been building our own glycol systems using this type of technique since we opened in 2015 ... and we've learned a bit about how to do it safely.

Couple of quick comments about the power of the resultant systems ... basically the 12K BTU rating of that unit being used is relative to the design of the unit and being an air-to-air conversion in the specific temperature ranges it is tuned to operate in.

An unmodified unit running an air-to-glycol conversion will actually be more efficient in the target temperature ranges ... basically 60F to 90F or so.

As the temperature of the bath drops, the efficiency will be reduced.  The only way to really know is to measure the rate of temperature change of a known load of liquid, then do the math.

However, as a general reference for how much power you need, we are controlling 2x 10 BBL fermenters using 2x 8K BTU ACs we got from Walmart.  We crash from 55F (diacetyl rest) to 36F (crash) overnight.

That 12K design is probably capable of mainting a small army of 1/2 BBL fermenters ... like maybe 60 of them even if 30 of them were fermenting all at the same time.

For my pilot setup I'm using a small cooler and a 5K BTU unit.  With a small foot print cooler with a cut into the sidewall, you can cut down the case of the AC and basically slip the cooler under the pressure lines without bending them.

We have also built a total control system based on Raspberry PI that will be productized for the pro and homebrew markets.  Platform is still maturing, however we get to do things like watch and control what's happening in our brewery from anywhere ... fun stuff!

Chris
www.periodicbrewing.com
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Yeast and Fermentation / Re: omega hot head yeast
« Last post by jjpeanasky on Today at 10:00:22 AM »
The Yeast Bay also has the Sigmund's Voss Kviek which is very similar, if not the same

-Josh Peanasky

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Yeast and Fermentation / Re: Help troubleshooting, 34/70
« Last post by scook13339 on Today at 09:30:34 AM »
Another quick thought for anyone who has used 34/70. Does single packet seem like a good pitch for a <1.045 Lager? Maybe with a single packet I should actually be keeping the temp higher, as in maybe I under pitched?


1 pack is likely not enough. Use a pitch rate calculator such as mrmalty.com to be sure.

Fermenting warmer to compensate for an underpitch will only add more problems. Two wrongs less than ideal actions don't make a right - or the best beer possible!
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Yeast and Fermentation / Re: Cali V
« Last post by chumley on Today at 09:27:06 AM »
I use the Wyeast equivalent WY1272 and like it a lot.  Slightly thicker mouthfeel than Chico.

Try the dry yeast equivalent sometime, BRY 97.  It's really good as well.
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Yeast and Fermentation / Re: Help troubleshooting, 34/70
« Last post by chumley on Today at 09:15:46 AM »
I've never got diacetyl from 34/70, and I use just one packet, but I let my lagers ferment for a month.  I will have to try the fast lager method now, as I love the diacetyl in my Bohemian lagers (I am a quarter Czech).  :D
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During the boil it's good to maintain a steady boiling temp for two reasons: 1. Higher temp means you'll boil off your wort faster. If you know how much your vessel boils off per hour at a particular temp you can better predict how much wort in volume needs to go into the kettle for a desired final volume. 2. Hop isoprenoid conversion is dependent on temperature, among other factors. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2010.tb00783.x/pdf and so if you want a consistent hop profile across your batches, you should keep an eye on your boil temp. A hop addition at 30 minutes at a higher boil temp might as well been a 45 min addition at a lower boil temp, and this can be important for the resulting flavor and aroma of your beer.
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Yeast and Fermentation / Re: Help troubleshooting, 34/70
« Last post by Andor on Today at 08:20:28 AM »
Another quick thought for anyone who has used 34/70. Does single packet seem like a good pitch for a <1.045 Lager? Maybe with a single packet I should actually be keeping the temp higher, as in maybe I under pitched?

Then again 4 days to terminal gravity seemed WAY fast, I just assumed it was because I was riding it at 58 which in theory would be on the warmer end.


I did my first lager recently with 34/70. I pitched 2 packs into a 1.052 wort. I held fermentation at 55 until I was at roughly 50% attenuation. I raised the temp 5 degrees every 24 hours until I got to 70 then left it there for about a week. I had no off flavors after that point so I brought the temp down 5-10 degrees a day until 35 and waited another week. Recipe was a Vienna lager, probably my favorite out of the 66 batches I've done

I'd try 2 packs next time and have a bigger difference between fermentation temp and d rest, lower fermentation temp raise d rest. I use a ceramic reptile bulb to raise temps something like this
https://www.amazon.com/gp/aw/d/B001F9CV7K/ref=mp_s_a_1_8?ie=UTF8&qid=1490887090&sr=8-8&keywords=ceramic+reptile+bulb



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Ingredients / Re: New Hops Oils Composition Chart View
« Last post by PharmBrewer on Today at 08:08:37 AM »
Well, it gets super interesting when you lay side-by-side with the following chart which gathered human's impressions of smells and they did a correlation chart.  I am still taking it all in but it is clear that there is a lot going on between organic compound composition and also human perception and neither is completely definitive.  Oh well, I guess I will have a beer and keep pondering  ;D

https://www.alphaanalyticstesting.com/research-projects/

I do find this all super fun being a pharmacist...

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