VladOfTrub

LATEST ACTIVITY

• Posted in thread: How necessary is decoction and step mashing for lagers? on 05-23-2013 at 03:47 PM
  Certain nutrients and chemicals are created in a decoction. Amino acids, albumin and FAN.
  Protein gum is boiled away and starch is broken down and put into solution in the decoction
  kettle. The filter...

• Posted in thread: In-line Yeast capturing experiments on 05-22-2013 at 12:34 AM
  Bass used a similar idea a couple of centuries ago. It was called the Burton Union System. They
  used the blow off from high krausen to add to fresh wort for fermenting. This allowed them to
  use the sa...

• Posted in thread: Fermentation chamber safety on 05-21-2013 at 12:44 AM
  A refrigeration system is a dehumidifier. That's why condensation occurs on the evaporator. It
  has to do with a thing called dew point. That's why there are drains in A/C units, coolers,
  some freezers...

• Posted in thread: Are you happy with your plate chiller? on 05-19-2013 at 03:04 PM
  I have a Therminator it cools 15 G @ 205F to 48F in 8 minutes with 40F coolant. March pump.
  Pressure drop created from the hop blocker, hop back and chiller. Chiller capacity @ 40F @ 8F
  superheat = GP...

• Posted in thread: Mashing overnight??? on 05-16-2013 at 01:44 PM
  Enzymes become denatured with time and temp, according to the mash thickness. If the extract
  potential of the grain is 80%, no amount of mash time is going to increase the percentage. The
  minute gain ...

• Posted in thread: First wort hopping (FWH) on 05-11-2013 at 03:30 PM
  From Siebel...."First wort hops are used to break the surface tension of the wort, reducing the
  amount of hot break early on in the boil. Lessening, the chance of boil over. Thus, the brewer
  can fill ...

• Posted in thread: So I turned 30 on May 4th.. on 05-10-2013 at 02:47 PM
  I wish I was 30 again. I would have done everything till now, by then.....Happy birthday.

• Posted in thread: Vacuum Secondary, and a forced CO2 question on 05-08-2013 at 03:53 PM
  I have a vac system and use it to drastically reduce the lagering time on Pils. I run a mild 7"
  vacuum to clear the beer in the secondary before kegging. At 7", water in the beer, nor, the
  alcohol wil...

• Posted in thread: yep, heard it again... on 05-06-2013 at 07:02 PM
  I stopped by Simply on Saturday afternoon. Were you there brewing? One guy was brewing on a
  brew stand. One guy had a kit going. There was a guy set up inside using a brewing system from
  Blichmann.

• Posted in thread: What defines lagering? on 05-06-2013 at 02:33 PM
  Brewers use an enzyme called Mature-X to get rid of diacetyl. The enzyme shortens the aging
  process greatly, by removing precursors that form pentanedione and diacetyl VDK. And no, it's
  not a porn sit...