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81
General Homebrew Discussion / Re: Too much SO4?
« Last post by Robert on Today at 02:26:48 AM »
Jim, I think you just found a personal taste limit.  You might benefit from increasing other ions to give more complexity or balance. But I remember Michael Jackson often would review a bitter positively, but with the caveat that if a certain mineral dryness offends you, you just shouldn't drink it.  Taste is personal. That's why you brew your own, right?

PS I'm drinking a Pils right now with more SO4 than I've had before, and actually want to boost it more in future.  It's a matter of taste.  But when I concentrate on it, I know exactly what you mean by "papery."  Papery,  minerally,  mid-palate.  But not metallic.
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The Pub / Re: Kids in brew pubs/tasting rooms
« Last post by MDixon on Today at 02:23:59 AM »
Depends upon the kids...and dogs. If they ARE well behaved I stick around. If they are yelling, screaming, or barking I split. I know people love their kids and their dogs and want to spend time with them. I suggest if you cannot control either you should spend time with them in the comfort of your own home and not disturb others.
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You can absolutely do a great sour in that time frame.  Now, are you sold on using a souring bug like pediococcus?  Would you be interested in a sour with lactobacillus/sacc only?  You could easily do a Berliner Weisse - I brewed a recipe that was aged on tart cherries that guests were wild for, including those that didn't know beer came in "sour." 
My next brew of this beer was going to include some French Oak spirals. 

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

84
All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« Last post by Robert on Today at 02:11:22 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. The article that started this is bizarre, but not surprising given what it is, and the passage from Briggs et al is hard to explain or to understand really.  But Briggs again is not a reference to be sought out for modern, even British, processes and materials. (But I don't think it can have meant what it seems to.)  You can look at any text -- DeClerck, Kunze, Narziss, whatever -- and the matter is settled.  The texts are not at all vague or confusing, none of them.  The BYO Wizard guy is vague and confused.

Siebel sells DeClerck reprints pretty cheap, and can get you a Kunze for under $300 including shipping.
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I've had a few batches over the years that have acted like this... no carbonation (or even normal carbonation) after a week or two, and then all bottles were gushers later.  A few months ago I was woken up in the middle of the night by a bottle bomb and the next day noticed the caps on the remaining bottles of a stout (after about a month in bottles) were bowed up.

My assumption has always been that there must be an infection in that situation.  I've had beers with excess trub in the bottom of the bottles with no carbonation issues, and conversely I have had gushers that had no more than a dusting of trub. 
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All Grain Brewing / Re: Potential of Hydrogen (Another pH thread)
« Last post by JT on Today at 02:02:15 AM »
I find the interesting part of the author's response not about ATC or the fact that we should be measuring mash pH at room temp, but rather that the author seemed to double down on optimal mash pH at room temp being between 5.5 and 5.8 and cites Malting & Brewing Science as that reference. 

Does Kunze not reference temperature in Technology Brewing and Malting in regards to mash pH?  Where are the citations from other textbooks that contradict the Malting & Brewing Science citation?


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

I’ve been down this road before and I have sections jotted down from at least 6 texts. I’ll try to dig those quotes out and post them here.
Thanks.  It's not that I believe the article over all the expertise on this forum, it's more that I can't believe that ALL of the texts are as vague or confusing as indicated in the article. 

I really need to drop some cash on a good brewing text.  I have lots of books on brewing, but I'd like to have a serious "school worthy" text.

Any recommendations or warnings?  I'm leaning Kunze. 

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

87
General Homebrew Discussion / Re: Fly Sparge efficiency
« Last post by charlie on Today at 02:01:30 AM »
Why not a false bottom covering the whole bottom? I've never fly sparge, but I recirculate and I'm mindful of channeling. To date I've tried a smallish domed false bottom, a bazooka tube, and recently a custom false bottom designed to completely cover the bottom (precise fit). The best for me has been the full false bottom.
Totally agree, Jim.  I DO fly sparge, and the full domed false bottom is the ideal way to go if you ask me.  Palmer CLAIMS a ring dividing the area is almost as good at preventing channeling, but full FBs are so easy to get now it's worth it.  The gold standard. Just make sure it comes with, or you modify it to include, a draw tube leaving zero dead space.  I leave only about 1/2 cup liquid in my 10 gal cooler. Those that draw near the top of the dome will kill your efficiency.

I have tried both the 10 inch hat shaped false bottom and the full width hinged false bottom (Sabco), and was expecting to pick up a few points with the full width bottom. It didn't happen.

Charlie
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General Homebrew Discussion / Re: Too much SO4?
« Last post by klickitat jim on Today at 01:58:27 AM »
14g to 9.5 gallons distilled
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I recommend that you pace yourself. Start out with a plain vanilla APA....

Charlie
Holy crap Charlie, "vanilla APA..."  If that gets out out of context you will be held personally responsible for the coming fad of "Pastry Pales."  : ;)

Like. lol
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Beer Travel / Re: Portland, Oregon
« Last post by waltsmalt on Today at 01:55:47 AM »
What about Cascade Barrel House?  When I was there about four years ago I thought it was great, and I'm not the biggest fan of sours.  Hair of the Dog?  That was one of my favorites. 

I would agree with the earlier post on Pfriem.  We spent a night in Hood River and really enjoyed the area and the beer.
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