Messages

91

Zymurgy / Re: Lost Recipe

« on: September 10, 2010, 10:56:34 am »

I add it to the bottling bucket right before I put the priming sugar in, and then I make sure it is really well mixed in. I also make sure that the bottled beer is kept at a temp of at least 70F until it is carbonated.

92

Zymurgy / Re: Lost Recipe

« on: September 10, 2010, 09:16:06 am »

I have had problems carbonating high ABV beers before. Usually those beers have had a fairly long time in the secondary fermenter because they tend to benefit from a little extra bulk aging. Whenever I bottle condition these beers, I will rehydrate a packet of Nottingham dry yeast and pitch some of it (ie not the whole thing because that may be a little much).  I see it as cheap insurance against a bunch of flat bottles.

93

General Homebrew Discussion / Re: brewing application etiquette

« on: September 09, 2010, 09:10:08 am »

While I don't work in the industry, I have had a lot of interactions with commercial brewers over the years (including brewing with one as part of the GABF Pro-Am competition).  I have found that there is a high level of interest in homebrewing among commercial brewers because a good number of them started out homebrewing themselves.  I wouldn't go in with any expectations that a brewer is going to want to brew your recipe, but I think your wife's advice is solid.  Leave a few beers in a cooler in the car, and if the opportunity presents itself, offer to share some homebrew.

94

Equipment and Software / Re: crankandstein vs barley crusher

« on: September 08, 2010, 12:12:48 pm »

You don't need any special parts to attach a drill to the Model A - but you do need one with enough power to run at a low speed.  I recommend the Model A because it is the only one that can use the gear drive option.  Even though it is fairly expensive at $50, you will never have any issues where one roller stops and you need to tweak it to get it to start up again.  I'm not sure whether that is common with other mills or not, but it has never happened to me with the gear drive.

Mine doesn't have any mods to speak of so it isn't worth a photo, but if you look at the large hopper adapter on this page:

http://schmidling.com/maltmill.htm

Mine looks just like that.  The only thing I would do a little differently would be to try to rig up some sort of conical bottom in the bucket.  The instructions have you put a small hole in the bucket to slow down the grain as it goes into the hopper.  The last pound or so of grain needs to be pushed toward the hole, so a conical bottom would be a little more convenient.

95

Zymurgy / Re: Lost Recipe

« on: September 07, 2010, 10:56:41 am »

Great to hear - at least you know you probably didn't end up on the low side!  I have heard that with careful measurement of volume, you can mix the wort 50/50 with water and then double the measured gravity of that solution.  I've never tried it myself, but it may be worth a shot if you find yourself in that position in the future.

I did a huge barleywine earlier this year that maxed out my refractometer.  It really confused me until I realized that was the problem.

96

General Homebrew Discussion / Re: How Common Are Infected Batches?

« on: September 05, 2010, 02:02:02 pm »

I can only remember 2 . .one batch with incredible acetaldehyde, and the other that looked like a jellyfish had moved into my carboy.  

So how did the jellyfish taste?

97

Questions about the forum? / Re: What changes would make this forum more useful or easier for you?

« on: September 05, 2010, 11:45:32 am »

No where do i see read new messages which i think would be better than mark messages.

Think of the "Unread" link at the top of the page as "Read New Messages" and the "Mark All Messages As Read" link to mean "Make all of these messages disappear from my 'new message' area".

I wonder if it would be less confusing for new users if the word "Unread" was changed to "Read New Messages"?

98

General Homebrew Discussion / Re: How Common Are Infected Batches?

« on: September 05, 2010, 12:01:51 am »

Good point. Sometimes it is easy to forget that homebrewing isn't a new craft.

99

General Homebrew Discussion / Re: How Common Are Infected Batches?

« on: September 04, 2010, 11:40:10 pm »

Interesting.  I guess if I do try a batch without sanitizer, I should go for a beer with an average ABV and drink it quick.

100

General Homebrew Discussion / Re: How Common Are Infected Batches?

« on: September 04, 2010, 11:09:13 pm »

Wow - 2.8%?  Do you remember the OG and FG for that beer?  I've been getting into low ABV brewing lately, but I tend to get better efficiency than I plan for. I know that I can dilute to my target, but I never end up doing it.

So far the infection rate is really low. I'm almost tempted to throw caution to the wind and brew a "keep things clean, but no sanitizer" beer.  Might be a fun experiment.

101

General Homebrew Discussion / How Common Are Infected Batches?

« on: September 04, 2010, 07:56:44 pm »

Another thread got me thinking about how many batches of beer actually get infected. I've been brewing over 10 years and never had one.  Over the years I have heard horror stories of huge lapses in sanitation that didn't result in infections. Early on somebody pointed out to me that we sanitize our equipment, rather than sterilize it. 

Another piece of advice that I really like is that the farther along in the process you are, the less important sanitation becomes (highest priority to making starters or yeast slants and lowest priority to bottling or kegging).  I have even heard that some homebrewers don't even sanitize their bottles as long as they are clean.  I'm not that brave and don't mind going through the extra effort to give myself some peace of mind, but it is reassuring to know that my efforts may be above and beyond what is necessary.

How about you?  How long have you been brewing and how many infected batches have you had?  Any batches that you thought should have been infected, but weren't?

102

Yeast and Fermentation / Re: Blow out tubing?

« on: September 04, 2010, 07:27:57 pm »

The only thing I'll add is that infections, while often talked about, are fairly rare. A carboy full of actively fermenting beer is an inhospitable place for the nasty bugs that would do your beer harm. I have been brewing for over ten years and I'm reasonably careful with sanitation (but not overly so) and I have never had an infected batch.  I am also knocking on wood as I type this.

103

Questions about the forum? / Re: 1st Kit and Other Rankings

« on: September 04, 2010, 12:37:06 pm »

Start an argument with someone in any topic you wish - volley back and forth like crazy and before you know it you'll be a great brewer! 

Frankly, that is the stupidest idea I have ever heard in my life... I think we need to argue about that! 

I don't even know what "1st Kit" even means. For that matter, I'm also confused by references to "no pants" (I think I understand what not having pants means, but I don't understand why that term would be used in the way it is).  If these are common terms I somehow missed hearing them over the last four decades. I was glad when my rating went to Cellarman last night because at least I knew what that meant!

104

Zymurgy / Re: Lost Recipe

« on: September 04, 2010, 11:19:53 am »

No problem!  I should have given credit to the brewer. It is Steve Fletty's "Scotch Bingerson's Rehydration Fluid" Strong Scotch Ale from page 51 of the Sept/Oct 2010 Zymurgy.

105

Kegging and Bottling / Re: Bottle Caps

« on: September 03, 2010, 08:05:22 pm »

My recollection from the podcast is that the O2 absorption happens 24 to 48 hours after they get wet, so there is plenty of time to cap the bottles.