Messages

16

Extract/Partial Mash Brewing / Re: Finishing hops question

« on: April 28, 2013, 09:59:27 AM »

I have a 7 gallon conical from which I can dump the yeast. When I do an 11 gallon batch with it and my bucket, I notice a difference between the beers. I do go back and forth as to which I like best though, but to me it is a discernible difference. I do remember thinking there was a difference the first time I didn't rack to secondary-but I was all too happy to get rid of all my carboys. I always dump/harvest in conical, and now wait till about day 10-11 to start dry hopping and a pretty nice "blanket" of hops covers the yeast cake in buckets after a few days.  Unless you cold crash- won't you always have yeast in contact with hops, even after racking to a secondary?

17

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane

« on: April 26, 2013, 07:08:24 PM »

Once on the plane, no one would notice a bottle exploding in baggage.. I  don't think there is an increased risk whatsoever from flying. If it's gonna be a bottle bomb, it will happen- somewhere. I was just envisioning where the check in person puts it on an the conveyor and as it goes off-boom. Probable or even a slight chance -not hardly, impossible -no.

18

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane

« on: April 26, 2013, 05:41:48 PM »

If there is any chance at all of a "bottle bomb", I would not even consider it. If you don't mind possibly pissing off hundreds of co passengers and a possible very public "colonoscopy"-- go for it.

I dont get this post at all. It's going to be in a checked bag, well packed by somebody who's clearly packed beer in luggage before.

To the OP, it'll be fine. Just let it sit and settle afterwards. RDWHAHB

What is not to get, the TSA doesn't like things that explode in your baggage. Of course it's being checked it has to be, but that is irrelevant. Of course he will let it sit, it isn't carbed - he just bottled it, and stated he was gonna leave directions about letting it sit. How do you know it will be well packed- but again irrelevant. A beer in the process of carbing is a risky proposition for air/mail travel, and could lead to problems for the flyer/mailer.

19

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane

« on: April 26, 2013, 02:53:15 PM »

If there is any chance at all of a "bottle bomb", I would not even consider it. If you don't mind possibly pissing off hundreds of co passengers and a possible very public "colonoscopy"-- go for it. 

20

General Homebrew Discussion / Re: Brewstrong

« on: April 26, 2013, 02:19:54 PM »

Having listened to that episode now, I think you are taking his comments out of context and blowing out of proportion what seemed to me to be a mostly joking yet small slight at judging. He also sincerely says in the same episode that taking the bjcp is something he recommends to aspiring commercial brewers. 

They are trying to be entertaining and funny while also providing some information. They are drinking while doing this as well. It is by no means politically correct nor should it be taken too seriously.

21

General Homebrew Discussion / Re: Observation

« on: April 25, 2013, 09:03:59 PM »

It is not a fair comparison, a beer brewed to appeal to a large audience vs one brewed to specific tastes. Freshness is huge on certain styles. A lot of places now have really really good small batch stuff only available at the brewery.  This is where the brewers get to really do what they want.

I would rather have a home brew from Vinnie than one of the Russian River beers. What seems lost here is the fact that these guys could  make homebrew too, and it would be spectacular.

22

Extract/Partial Mash Brewing / Re: Extract Mint Stout

« on: April 24, 2013, 09:44:06 PM »

 Yeah you should weigh not measure the sugar/extract. 3/4 cup seems like a lot for a stout. Temperature(how warm did the beer get), sugar/extract type and of course hitting your bottling volume all factor in to the carb level.

23

General Homebrew Discussion / Re: Microbreweries/pubs in Honolulu

« on: April 18, 2013, 02:27:50 PM »

Thanks!  I will put it on my list of to do's.

The main brewery is on the big island, but their pub is in Waikiki at 7192 Kalanianaole Highway
96825, Honolulu Hawaii

That is NOT Waikiki. 

24

Equipment and Software / Re: BeerSmith2

« on: April 15, 2013, 10:29:27 AM »

I just started all-grain brewing and my OG has been low in both batches.  I use BeerSmith2 and follow it to the T. Has anyone experienced issues with BeerSmith2?  The numbers look good from Design but after sparging my pre-boil numbers are off and they are off again after the boil.  What should I be concerned about when entering everything into BeerSmith2?   My equipment profile is:  10 gal orange cooler with 12" false bottom.  Sparge cooler is 10 gal orange cooler.  Boil kettle is a Blichmann 10 gal. 

Any suggestions?

Beersmith is very confusing at first and does kooky things. You have made a couple batches and can now use that data to manipulate beersmith to fit your unique process. If your preboil gravity is off then your og should also be off by the same amount.

The main issue with beersmith is it has brewhouse efficiency and mash efficiency. As you change your brewhouse efficiency it will change the mash efficiency automatically.  Now when you formulate a recipe adjust that brewhouse efficiency number to what you hit with the other batches. You then should be right on if your process remained consistent. 

25

Beer Travel / Re: 2 Nights in San Diego

« on: April 12, 2013, 12:28:13 PM »

http://sandiego.taphunter.com/beer/Russian-River-Pliny-The-Elder
http://beermapping.com/maps/citymaps.php?m=sandiego

A few links to get you going.

Hess is only operating the nano still- good beer.  Societe, Alpine, Rough Draft, Green Flash, Alesmith are a few of my favorites. Stone has an awesome setting and 20 plus beers on tap that are not theirs-have actually gone and not had any of theirs.

Toranado and Hamiltons  have great selections.

Unfortunately  Monday and Tuesday a lot of tasting rooms are closed

26

Yeast and Fermentation / Re: Step vs Batch

« on: April 11, 2013, 09:52:54 AM »

In your example no, not much difference. But your example also is not a "stepped" starter, the step refers to increasing the amount of the starter, say from  1 to 3 liters or 2 to 4 liters etc.  This will get you the substantial difference in growth that stepped starters are intended to create.  I will at least try to double the previous volume when doing stepped starters.

I'm not following you here.  He's proposing a step from two quarts to four quarts.  Sort of like your two liters to four liters.  How is that not a stepped starter?

When I step up starters I typically double the volume as he is proposing, which is also what you seem to be recommending.

Is there much growth difference between step and batch starters? For example, difference between a 4 qt starter or a 2 qt starter and adding 2 qts two days later

"Freedom is temporary unless you are also Brave!" - Patriot

 HUH? He is merely not decanting, making 2- two qt starters, not a 2-qt starter then a 4 qt starter.

27

Yeast and Fermentation / Re: Step vs Batch

« on: April 11, 2013, 09:26:37 AM »

Is there much growth difference between step and batch starters? For example, difference between a 4 qt starter or a 2 qt starter and adding 2 qts two days later

"Freedom is temporary unless you are also Brave!" - Patriot

In your example no, not much difference. But your example also is not a "stepped" starter, the step refers to increasing the amount of the starter, say from  1 to 3 liters or 2 to 4 liters etc.  This will get you the substantial difference in growth that stepped starters are intended to create.  I will at least try to double the previous volume when doing stepped starters.

If you can get near your pitch rate with one starter, then definitely do that.

I make starters for 2 reasons, to grow an appropriate amount of yeast to pitch. Or to "wake" the yeast up and pitch an active, ready to go starter for a quick fermentation. 

28

All Grain Brewing / Re: Mashing and Fly Sparring

« on: March 31, 2013, 03:05:29 PM »

Under Brew Steps it says to mash-in with 19.06 qts. which is 4 3/4 gal. and to fly sparge with 4.01 gal.  On the Mash tab it show mash volume needed as 5.89 gal.  So what should I have used?

Beersmith  is saying the you need a tun capable of holding 5.89 gallons which is what the 4 3/4 gallons and grain will amount to volume wise.  It can be very confusing.

29

All Grain Brewing / Re: Mash-in

« on: March 31, 2013, 10:46:33 AM »

There are a lot of factors which affect efficiency. 15 min fly sparge is gonna be a big part of it. Consider an hour a quick fly sparge. Going for Pliny right off the bat, very ambitious. Still it should be around 6.8%, so a solid ipa. Don't let beersmith guide you, you need to guide it. Don't forget that crush is important also. What was the temp after the mash?  There are just too many variables at play. Playing with them is part of the fun.

Not a big deal, you should have a nice ipa to drink.  I would make a couple beers shooting for 1.060 or so but planning 10 points either way. You really need to know your own system efficiency, before you can start targeting anything. 

30

All Grain Brewing / Re: Extreme Efficiency Boost!

« on: March 30, 2013, 09:03:39 PM »

How are you measuring mash efficiency?  You need preboil volume and preboil gravity or post boil volume and o.g. What ends up in the fermentor does not help you determine mash efficiency. I typically lose at least 1 gallon to chilling and various trub components on a 5.5 gallon batch.  If the math can't add up there is a bad reading somewhere.