Search found 2041 matches

by Eric
Thu Sep 24, 2020 10:37 am
Forum: Cleaning, Sanitation and Sterilisation
Topic: Residue on PET yeast bottle and fermenter
Replies: 4
Views: 404

Re: Residue on PET yeast bottle and fermenter

My belief is the residue will be beerstone, (calcium oxalate) . It is a brewing by-product which if not adequately deposited in the mash and/or on the sides of the FV, will finish in the beer to potentially cause gushing. Acid will help remove it from stainless steel, but the necessary effort can sc...
by Eric
Wed Sep 09, 2020 11:28 am
Forum: Braumeister, Grainfather and other One-Pot Brewing Systems
Topic: Grain Crush for All-in-One
Replies: 6
Views: 401

Re: Grain Crush for All-in-One

The finer the crush, the greater will be the potential extract, while a more coarse crush provides better flow through the mash. I doubt if a finer crush would improve efficiency by any meaningful amount and could cause more unwated particles to pass into the boil. To improve the efficiency from my ...
by Eric
Tue Sep 08, 2020 6:54 pm
Forum: Grain Brewing
Topic: Odd gravity reading
Replies: 10
Views: 447

Re: Odd gravity reading

Erm, er, user error? Did the hydrometer possibly stick to the sides of the sample jar? Otherwise makes no sense, in other words, can't be. Sorry. Yes Orlando, but I've had a similar experience recently. While measuring gravity and volume of kettle contents it appeared the total extracted had reduce...
by Eric
Sat Sep 05, 2020 1:59 pm
Forum: Beer Recipes
Topic: Corn Sugar.
Replies: 3
Views: 327

Re: Corn Sugar.

Interesting find, but I doubt you'll get a good return for your money. There may be equivalents at lesser cost. It also appears to have added preservative that might impact brewing and is made from genetically modified maize which might influence some consumers. I believe the dextrose monohydrate so...
by Eric
Fri Sep 04, 2020 5:59 pm
Forum: Fermentation
Topic: Small Scale Barrell Ageing
Replies: 3
Views: 297

Re: Small Scale Barrell Ageing

Sorry, but I'm not the one to advise on how to process flavouring or other additives during fermentation, that's something I don't, as a rule, do. From reading it is very popular at present, but with some exceptions I do wonder why? What is wrong with good beer that causes it to be in need of an enh...
by Eric
Thu Sep 03, 2020 8:30 pm
Forum: Brewing Liquor
Topic: Alkalinity and Salifert kit
Replies: 12
Views: 426

Re: Alkalinity and Salifert kit

It is standard practice to measure both hardness and alkalinity in terms of calcium carbonate. That does not mean those consist of calcium carbonate or contain any calcium or carbonate, but has equivalent hardness or alkalinity measured as calcium carbonate or replaced by it. Take a deep breath, but...
by Eric
Wed Sep 02, 2020 10:27 pm
Forum: Brewing Liquor
Topic: Alkalinity and Salifert kit
Replies: 12
Views: 426

Re: Alkalinity and Salifert kit

Hi Matt, welcome to Jim's. Sounds like your water behaves as does mine. This year has been mostly dry until quite recently and my tapwater has been as hard as it ever gets over the summer. This rain has also significantly reduced alkalinity (and all minerals) in my water supply. I use a cheap TDS me...
by Eric
Tue Sep 01, 2020 10:52 pm
Forum: Brewing Equipment
Topic: Replacement lids
Replies: 3
Views: 215

Re: Replacement lids

Looks like the old 4" Caps.

Seems that type of fermentor is still available.
Image
by Eric
Mon Aug 31, 2020 7:16 pm
Forum: Fermentation
Topic: Small Scale Barrell Ageing
Replies: 3
Views: 297

Re: Small Scale Barrell Ageing

Best wishes for success in your project. 1) I've never used oak chips, but wouldn't assume they were still sterile. Instead would soak them in more alcohol to ensure all surfaces were sanitised. 2) Diacetyl is a natural byproduct of fermentation. I struggle to taste it in ale, even in beers that oth...
by Eric
Wed Aug 12, 2020 12:10 am
Forum: Grain Brewing
Topic: Base Malt Exbeeriment by Norwich Amateur Brewers
Replies: 13
Views: 567

Re: Base Malt Exbeeriment by Norwich Amateur Brewers

Thanks for posting this Keith. A meritorius work that puts into context many postings that might initially appear to conflict while in truth show how variable brewing can be. Presently I'm brewing with Dutch Malt and while there are significant differences in many respects to British malted barley, ...
by Eric
Wed Jul 15, 2020 1:59 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1736

Re: Phosphoric and ascorbic acid for alkalinity reduction.

All that this would require is to acidify high alkalinity and high calcium water with Phosphoric Acid only until the precipitate forms. Then after the precipitate settles add additional Phosphoric Acid to hit pH 5.2, stir, and observe if the precipitate goes away. To be perfectly frank, I'm disincl...
by Eric
Tue Jul 14, 2020 1:34 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1736

Re: Phosphoric and ascorbic acid for alkalinity reduction.

Hi Silver, It would seem you have correctly interpreted what you read. I don't accept it, that book read more like a poison manual than an aid to brewers and brewing. I had this same conversation recently with another British brewer who seemingly understood that irrelevance as you presumably do. pH ...
by Eric
Wed Jul 08, 2020 6:55 pm
Forum: Extract Brewing
Topic: Porter
Replies: 4
Views: 708

Re: Porter

Rookie wrote:
Wed Jul 08, 2020 6:41 pm
Maybe today?
Still won't let me.
Nor me. Seems there's a problem.
by Eric
Tue Jul 07, 2020 7:50 pm
Forum: Brewing Liquor
Topic: Unsure about CRS amounts
Replies: 6
Views: 483

Re: Unsure about CRS amounts

Could be wrong here, but I thought the acids reacted with the 'alkalinity' to give off CO2 and produce a residual increase in the sulphate and chloride ions in the liquor. In other words; the acids are all 'used up' and don't make it through to the beer in their original form. Guy Indeed those acid...
by Eric
Thu Jun 18, 2020 2:14 pm
Forum: Brewing Liquor
Topic: Phosphoric and ascorbic acid for alkalinity reduction.
Replies: 27
Views: 1736

Re: Phosphoric and ascorbic acid for alkalinity reduction.

It may be that Regional Water Authority supplied domestic water in the USA is generally much softer than the same for the UK, but of that I'm again in no position to make a meaningful assessment. Very hard and alkaline water in the USA is generally found in well water. My well water is through the ...