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1. Topics

   1. Alcohol addition?

      by DanIAm, 10 years ago in Beer Appreciation (incl. Fault Identification)

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      I tried a fat yak clone.
      
      About 4kg main grain, 1 Kg of Specialty. My og was 1. 04 where it Should have been 1. 050 Vicinity.
      
      I have a few inklings as to where to fix this in the future, main Culprit is that the difference is the difference if I excluded Specialty grains, Ididn't even look, went straight into kettle, I Suspect it wasn't / inadequately milled.
      
      Without enough maIt to start with, there are a few issues that I will just have to deal with until I improve with the next brew....

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      Thanks Joshua and Thughes
      
      In the clear light of day and having a drink of it, while it is light, it is quite a refreshing drop. First time that I've used the hop Nelson Sauvin and it's quite a unique little critter.
      
      Better yet, while hops are around the $70/kg to $80/kg mark here, they were on sale at $35/kg (grain and grape if you live in Oz) and demanded to be played with. I gather, there had been big brewery orders in recent years, coupled with more and more plantings to accomdodate, now...
      3 Replies
      15719 Views
      DanIAm
      10 years ago
   2. re: Gas types

      by DanIAm, 10 years ago in Kegging

      First post

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      Why straight co2 for homebrew? Why not barmixes, which include Nitrogen? Is this just habit, it's what we've always done? Or are there specific concerns?
      
      From the BOC website
      
      Co2 Food grade quality gas used in pressure beverage dispensing for bulk beer, cider
      and post mix systems. Carbon Dioxide 99.9%
      
      Multimix 30 Beverage gas typically used for dispensing bulk stout for Guinness.
      Carbon Dioxide 30%, Nitrogen 70%
      
      Cellamix 40 Beverage gas typically used to dispense draught beer. Carbon...

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      I would follow the same thought process Dan.
      
      From the same book previously mentioned it is written that Nitrogen has a low partial pressure, therefore, it is less likely to be dissolved in the beer (compared to C02). Read;
      
      Bubble formation and size
      
      Despite beer being supersaturated with carbon dioxide, bubbles will not form spontaneously unless nucleation occurs, promoted by a particle, fiber or scratch in the glass (Prins and Marle, 1999) or the dispense mode, be that tap (Carroll, 1979)...
      18 Replies
      29423 Views
      mally
      10 years ago
   3. Urn temperatures...

      by DanIAm, 13 years ago in Intermediate Brewing

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      Ignore this for the interim, I will bring this up again when doing my next brew. Where I emptied the trub in the garden, I noticed a good double handful of grain. Probably from whirlpool, this would have been over the urns sensor/element. I'm still curious as to temperature through the urn so will repeat (with a better grain bag) and report back.
      
      I have a crown 40L.
      
      I was plugging the urn in via an external thermostat. I used to just leave the urn at 110c and control the temperature via the...

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      Reporting back.
      
      In essence, insulate the urn and it doesn't matter. I hadn't insulated mine and the thermostat wanted to kick in frequently. An insulated Urn will keep the temperature in the ballpark of what's required for the full duration of mashin without any extra heating (at least, that's the case here. Might be different in Siberia during winter).
      
      Thanks for you contributions people.
      5 Replies
      7252 Views
      DanIAm
      13 years ago
   4. High Alpha Acid hopping.

      by DanIAm, 13 years ago in Intermediate Brewing

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      Forgive me if it's already discussed somewhere here, I searched and didn't see anything.
      
      When bittering, taking for example a Czech pilsener, any reason to persist with lower A/A - e.g. Saaz instead of heaps less of a higher A/A such as Magnum?
      
      Money's too tight to mention as the song says, so just looking at my cost savings. If there is a good reason not to load up on high A/A hops for bittering, then I'd pay the extra.
      
      Is there really any flavour/aroma left when boiled for an hour? For...

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      I think there is a subtle flavour contribution from bittering additions, but you just need to be aware of it
      
      The more I brew the more I feel that this is true, for example bittering with a citrucy American hop is not the same
      as bittering with an English kent hop. I might be wrong though :)
      If this is true, most hops have a high AA cousin that you can substitute the bittering with it.
      11 Replies
      10525 Views
      kostass
      13 years ago

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