Messages

871

Yeast and Fermentation / Harvesting and using yeast from a slurry

« on: August 01, 2012, 11:39:16 AM »

I'm planning a brewday in the next few weeks where I will be brewing many 1-gallon mini-batches of Pale Ale to test out a bunch of hops that I haven't tried yet. I'm figuring on 0.8 gallons of approx 1.050 wort into the fermenter for each batch.

I was planning on making a fairly big starter and pitching a measured amount of slurry into each batch. I've never done that before - do I just crash chill the starter, decant off all the starter liquid, then measure out how much I need from the yeast cake? I crash my starter in a 1-gallon food grade bucket, so I can just reach in with a sanitized measuring spoon and scoop out what I need. Mr Malty says I would need 14 mL of yeast per batch, so I was just going to use 1 measuring tablespoon (15mL) per batch.

Does that sound right? Any other suggestions or tips?

872

The Pub / Re: song title game

« on: August 01, 2012, 08:22:38 AM »

Children of the Sea - Black Sabbath

873

General Homebrew Discussion / Re: Boston Lager or California Lager

« on: August 01, 2012, 08:20:40 AM »

I believe the yeast is Wyeast 2124 - Bohemian Lager...but I can't be 100% sure.

That's what I've heard as well.

As far as what "Boston Lager" means, I don't think it's really a style the way a California Common is. Sam Adams is the only brewery I know of that uses this term and it only applies to that one specific beer.

I see it referred to as a Vienna Lager pretty often, but to me it's more like a lager/Pale Ale hybrid because of the hoppiness and grain bill.

874

The Pub / Re: song title game

« on: August 01, 2012, 07:46:28 AM »

Sunshine of Your Love - Cream

875

The Pub / Re: I want to toast to Euge's father

« on: August 01, 2012, 05:02:39 AM »

My heartfelt condolences to you and your family.

876

The Pub / Re: song title game

« on: July 31, 2012, 05:17:11 PM »

Paper Cut - Soilent Green

877

Extract/Partial Mash Brewing / Re: Using Ice to cool wort?

« on: July 31, 2012, 10:19:28 AM »

One point of note - ice forms at 32 degrees F, but it doesn't stay there. The usual temp for most home freezers is 0F, so you can expect your ice to be closer to that temp range.

My practice is to use a water bath in my sink (I leave the water running and let it flow out and drain into the second basin) until my wort gets to around 100-120F, then drain the water and make an ice water bath. Once the wort gets to about 80 or so I add a frozen 20-ounce water bottle that has been sprayed down with Star-San right into the brew kettle. Each of these steps moves pretty quick, and I don't end up wasting any ice to cool something that could have been done just as easily with a water bath.

878

Ingredients / Re: Are 30 minute hops worth it?

« on: July 31, 2012, 07:03:59 AM »

Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

Well, he says FWH is detrimental to head retention, but he doesn't explain why that would be.  And I haven't found that to be the case in my beers.

When I read his articles I am really taking everything with a grain of salt. He seems to be coming from the standpoint of trying to translate what German breweries are doing in their production and applying it to homebrew scales. I don't think that Weihenstephan's experience with FWH necessarily applies to my APA's.

I take advice that has been extrapolated from the practice of large breweries with a grain of salt, because things just don't always scale to homebrew practice well. We have a lot more freedom because our primary endpoint is almost solely quality-focused, rather than economic.

879

Commercial Beer Reviews / Re: Founders Reds Rye PA

« on: July 30, 2012, 08:02:21 PM »

After following this thread I was successful in hunting down a reasonably fresh bottle of this beer. I have to say, this is one of the few hoppy beers I've had where I actually enjoy their judicious use of caramel malts. The spice of the rye balances out the caramel very well. There's a nice raisiny note on the nose that I'm really digging. I'm assuming it's from Special B.

I think the SN Ruthless Rye is a bit more to my tastes, but this is still a damn tasty beer. Thanks for the tip on this one everybody.

880

The Pub / Re: song title game

« on: July 30, 2012, 05:15:28 PM »

Dead Silence - Obituary

881

Beer Recipes / Re: Pliny clone goof

« on: July 30, 2012, 05:13:47 PM »

When preparing hop additions for a Pliny the Elder clone I accidentally added 3.5OZ Simcoe at 0 min instead of 2.5 oz Simcoe and 1 oz Centennial at 0 min.

Since the dry hops for this calls for 1oz of each Simcoe, Centennial, and CTZ should I add:

• 0oz Simcoe, 2oz Centennial, 1oz CTZ
• 1oz Simcoe, 2oz Centennial, 1oz CTZ
• just 1 oz each like it says

If it were me, I'd go with option 2 - add the extra ounce of Centennial, but leave the other two alone.

882

Ingredients / Re: Are 30 minute hops worth it?

« on: July 30, 2012, 11:46:56 AM »

A homebrew club member is designing an IIPA recipe with hops at 60, 30, 20, 10, 5, and 0 minutes. It made me wonder - what are 30 minute hops for? I never use them and I always figured that at 30 minutes you're blowing out all of the flavor/aroma and not getting the full bittering potential out of them either.

I'm of the same school of thought on the 30 minute addition. I'm pretty much using 60 minute and flameout hops, plus a flavor addition at either FWH or somewhere in the 10-20 minute range. I can't see much use adding hops anywhere else in the boil.

883

All Grain Brewing / Re: First All-Grain Brewday - plus some followup ?'s

« on: July 30, 2012, 09:19:21 AM »

What does BAIB stand for?

Brew In A Bag - you essentially line your brew kettle with a mesh bag and mash your grain in there. Once the mash is done, you simply pull the bag out and begin your boil.

884

Commercial Beer Reviews / Ommegang Biere de Mars

« on: July 30, 2012, 09:07:20 AM »

So after my horrible Saison Dupont experience (see my other post), I had to dip into something else in my cellar to try to make up for it. I cracked into my bottle of Ommegang Biere de Mars (Batch #2 - October 2008), and it was really, really good. The Brett character was just phenomenal. Big Orval-like cherry pie with a touch of funk. I want to go back and buy them out, but I am a little concerned about long-term storage. I literally untwisted the cage twice and the cork exploded out and bounced off the ceiling. Still, I think beer that good is worth the risk to me...

885

Commercial Beer Reviews / Saison Dupont

« on: July 30, 2012, 08:51:04 AM »

Is there any way to get one that doesn't reek of skunk pee? I finally caved and sprung for a bottle a little while back, despite my reluctance to buy green-bottle beer. My whole kitchen reeked the second I opened the bottle, and I could only choke down two sips before I dumped the whole damn thing. I'd love to try a fresh, unskunked bottle sometime, but I don't know if I'd ever take a chance on it again.