Differences between revisions 99 and 114 (spanning 15 versions)
⇤ ← Revision 99 as of 2011-11-29 03:57:49 →
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Editor: ClintonEbadi
Comment: cider!
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Editor: SteveKillen
Comment:
Deletions are marked like this. Additions are marked like this.
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 * Better Bottle #2: nil  * Better Bottle #2: SteveKillen's Stovetop Special Bitter (2011-12-14)
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 * Extraction Jar: Fenugreek/Vodka extraction (2011-12-15)
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 * [[http://www.townofcary.org/Departments/Public_Works_and_Utilities/Water/Water_Treatment/finishedwater.htm|Town of Cary Water Quality Report]].
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Cary uses chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual. Cary and Raleigh use chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a Campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual.
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=== Raleigh ===
 * [[attachment:EMJ Finished Water Quality 2010 (1).pdf|Raleigh water report 2010]]

||<-6>'''Important Water Ion Levels for Raleigh NC Water (mg/L)'''<<FootNote(Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses)>> ||
|| '''Ca^+2^''' || '''Mg^+2^''' || '''SO,,4,,^-2^''' || '''Na^+^''' || '''Cl^-^''' || '''HCO,,3,,^-^''' ||
|| 6.49 || 1.90 || 52 || 30.5 || 12.9 || 34.28 <<FootNote(Extrapolated by multiplying CaCO,,3,, level by 1.22)>> ||

{{attachment:palmerwaterionchart-raleigh2010.png}}

Looks like our water profile in Raleigh is good for pale, bitter beers; it's got a sulfate:chloride ratio of 4:1. To make darker, maltier beers, some additions will be required. SteveKillen estimates that for our 8ish-gallon water volume, a total of 3.6g chalk, 3.6g baking soda, and 4g of non-iodized salt will provide a better water profile for malty beers like the Bubonic Porter.<<FootNote(Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses)>> Further tweaking may be required, but a good goal is to test several styles of beer and come up with a handful of good generic numbers.

=== Cary ===
 * [[http://www.townofcary.org/Departments/Public_Works_and_Utilities/Water/Water_Treatment/finishedwater.htm|Town of Cary Water Quality Report]].

Contents

  1. Making Beer
  2. What's Brewing
    1. Recently Bottled
    2. Fermenting
    3. Planning
    4. Competing
  3. Useful Information
    1. General Brewing
    2. Software
    3. Location Specific
    4. Water
      1. Raleigh
      2. Cary
    5. Future Ideas
    6. General Beer
  4. Available Equipment
    1. Wort Production
    2. Fermentation
    3. Siphoning &c
    4. Bottling
    5. Science!
    6. Books
    7. &c
    8. Things That Don't Actually Work
    9. NEEDED

Making Beer

What's Brewing

Recently Bottled

Fermenting

  • 7.5 gal carboy: ClintonEbadi's Cider Recipe #5 (2011-11-26)

  • Better Bottle #1: BPT's Wassail Ale (2011-11-13)

  • Better Bottle #2: SteveKillen's Stovetop Special Bitter (2011-12-14)

  • Better Bottle #3: nil

  • Small Better Bottle: ClintonEbadi's cider of some or another sort (2011-09-11)

  • 5 gal carboy: nil

  • 1 gal jug #1: RachelBrown's Ancient Orange Mead (2011-11-13)

  • 1 gal jug #2: nil
  • Extraction Jar: Fenugreek/Vodka extraction (2011-12-15)

Planning

Competing

Piedmont Brewer's Cup, 2011-10-22

Useful Information

General Brewing

Software

  • QBrew recipe formulation tool and batch log. Available in Debian, and indispensable for the Free Software loving brewer. Lacking a few features compared to proprietary offerings, but bpt and ClintonEbadi are programmers... We don't use it anymore, but QBrew could be improved if one felt like it.

  • Brewtarget A newer Free Software brewing tool. Looks similar to QBrew, but apparantly shares no code, and appears to be actively maintained.

Location Specific

Water

Cary and Raleigh use chloramines rather than chlorine for water purification. The homebrew shop was helpful and warned that this does not evolve out as gas during boiling like chlorine does, and results in band-aid like flavors in the final beer. To counteract this a quarter of a Campden tablet must be added for each five gallons of water used. This will react with the chloramines and cause them to evolve out as sulfur and chlorine gases within approximately fifteen minutes. The water may then be boiled as usual.

For extract brewing water adjustment is not essential, but water in the Raleigh region is soft enough that there will be issues with hop bitterness not being properly attenuated. The LHBS provided Water Crystals (8:1 CaSO4:MgSO4) with a recommended rate of one or two tsp per five gallons. A teaspoon has a mass of 4g (3.55...g:0.44...g).

Raleigh

Important Water Ion Levels for Raleigh NC Water (mg/L)2

Ca+2

Mg+2

SO4-2

Na+

Cl-

HCO3-

6.49

1.90

52

30.5

12.9

34.28 3

palmerwaterionchart-raleigh2010.png

Looks like our water profile in Raleigh is good for pale, bitter beers; it's got a sulfate:chloride ratio of 4:1. To make darker, maltier beers, some additions will be required. SteveKillen estimates that for our 8ish-gallon water volume, a total of 3.6g chalk, 3.6g baking soda, and 4g of non-iodized salt will provide a better water profile for malty beers like the Bubonic Porter.2 Further tweaking may be required, but a good goal is to test several styles of beer and come up with a handful of good generic numbers.

Cary

Important Water Ion Levels for Cary NC Water (mg/L)2

Ca+2

Mg+2

SO4-2

Na+

Cl-

HCO3-

9.60

2.90

38

32.1

21.3

50.4 3

With 2g of Water Crystals

25

4

78

32

21

50

With 4g of Water Crystals

41

5

119

32

21

50

With 8g of Water Crystals

72

6

201

32

21

50

Sulfate:Chloride ratio of raw water = (approximately) 1.2:1.0 which is not particularly good for anything. This should be closer to 2:1 for bitter ales, 1:3 for stouts and porters, and 1:2 for milder ales (e.g. Justin's Brown Ale). Some minor adjustment with NaCl will be needed; since extract is being used and the NaCl content is unknown a conservative approach is best. ClintonEbadi suspects aiming for a ratio of 2:1 for bitter beers, 1:2 for more malt dominated beers, and leaving it alone for the others is the best approach for now.

According to BeerSmith our Magnesium levels are insufficient for yeast nutrition, and the sulfate levels are too low for bitter beers (like ClintonEbadi's Pale Ale recipe).

Based upon this information it appears that a good approach will be to add 2g of Water Crystals to all batches with an appropriate amount of NaCl to balance the additional Sulfate.

Another thing to be wary of is steeping roasted grains in soft water:

  • Water chemistry also plays a role in tannin extraction. Steeping the heavily roasted malts in very soft water will produce conditions that are too acidic and harsh flavors will result. Likewise, steeping the lightest crystal malts in hard water could produce conditions that are too alkaline and tannin extraction would be a problem again. In this case, the terms Hard and Soft Water are being used to indicate a high (>200 ppm) or low(<50 ppm) level of carbonates and the degree of alkalinity of the brewing water.4

Future Ideas

General Beer

Available Equipment

Most owned by ClintonEbadi; all available for shared use.

Wort Production

  • Bayou Classic KAB5 Low Pressure Propane Burner. 100,000 BTU/h super burner. MOAR POWER

  • 2 20lbs Propane Cylinders Just a basic propane cylinder

    • places to get propane refill: UHaul on Capital (north of 440), BJs on Old Wake Forest off Capital (south of 540)

  • 2'x2' Paving Stone to provide a stable surface for the burner and protection for deck wood against drying out or scorching

  • Polarware 30 quart stainless steel brew kettle. Basic, but workable for full five gallon wort boils. LHBS recommended the low end kettle and reserving funds for a future purchase of a fancy ten gallon kettle.

  • Immersion Wort Chiller. Just a basic coiled copper tubing gadget.

  • Northern Tool Submersible Pump For circulating ice water through the immersion chiller in an attempt to save water. Cost about the same as the pond pump that didn't work, but a quick test was promising--the flow rate through the wort chiller looked as high as with the garden faucet. As of 2011-06-09 we have successfully cooled around 7 brews with the pump and it has yet to break--we can cool a five gallon batch to 74F in ~15 minutes using only 20 gallons of water and eight frozen 2L soda bottles. If it doesn't break in six more months I think I can recommend it.

  • 48" Stirring Spoon That's what she said

Fermentation

  • Ranco Digital Temperature Controller for the fridge at Evergreen (Steve's)

  • 3 6 Gallon Better Bottles (2 Steve's, 1 Clinton's)

  • 3 Gallon Better Bottle for experimental batches (Steve's)

  • 7 Gallon Glass Carboy

  • 5 Gallon Glass Carboy for secondary fermentation

  • 5 Gallon Mash Lautering Tun for masochism and all-grain batches Parts list, total cost ~$40. Make sure to check out a better guide to the actual construction.

  • 2 1 Gallon Glass Jug for minibatches or starters

  • 2 64oz Glass Jug (Rogue Dead Guy Ale Jug) for starters

  • Cooling system A pair of plant water drainage trays, tshirts, and a box fan... not as nice as a basement, but it actually works pretty well.

  • Airlock enough for all fermentors and one starter jug (with stoppers for the carboys)

Siphoning &c

  • Autosiphon Fancy and new with a smaller outer tube diameter

  • 10' 5/16" ID Siphon Hosing

    • Split with a venturi tube gadget for wort aeration

  • Faucet hose adapter. Because it's getting cold and outdoor faucets need to be turned off soon.

  • Bucket Filler. Homemade hose end with siphon tubing attached to make filling five gallons of water a lot less of a pain in the ass.

Bottling

  • 6 gallon bottling bucket with a spigot

  • Bottling Cane with an auto shutoff and whatnot

  • Bottle Capper basic wing capper

  • Bottlecaps about 24oz (6-7 batches worth), brightly colored (5/1/11)

  • Drying Rack Plywood board with removable legs and holes for drying bottles after sanitization

Science!

  • Hydrometer for taking gravity readings

  • Floating Thermometer

  • Cylinder not graduated, but with a 100mL (maybe--have to double check this) line marked. Used when taking gravity readings.

  • Wine Thief a small thief to take non-returnable samples for gravity readings

  • The Thief to take gravity readings in the fermenter!

Books

  • Beer Captured. A recipe book of 150 clone brews. Helpful as a basic guide for various styles.

  • Radical Brewing. A so far excellent source of ideas on weird (and not so weird) beer styles

&c

  • Sanitizer Bucket a.k.a five gallon plastic bucket from Home Despot

  • 6 Gallon Ale Pail retired as a collection bucket for wort runnings from the mash tun

Things That Don't Actually Work

  • Igloo Lunchbox Cooler The top being uninsulated turned out to be a serious problem: the cooler lost around 40⁰F within 30 minutes. It turns out, however, that a metal pot in the 170⁰F oven maintained around 160⁰F and did not get too hot after all.

  • Smartpond 155GPH Submersible Pump for circulating ice water through the wort chiller. Low flow rate (not surprising), and broke after two uses. Garbage.

NEEDED

More gadgets.

Like this one: Victoria Hand Mill, $30 after shipping.

  1. From http://hopunion.com/hopeducation.html (1)

  2. Additions calculated using http://www.brewersfriend.com/water-chemistry/ which rounds to the nearest number... not so scientific, but good enough for our uses (2 3 4)

  3. Extrapolated by multiplying CaCO3 level by 1.22 (5 6)

  4. http://howtobrew.com/section2/chapter13-2.html (7)

HomeBrewing (last edited 2014-04-11 13:56:20 by ClintonEbadi)