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Messages - narcout

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Equipment and Software / Re: Best grain mill available today.
« on: October 08, 2018, 10:05:18 PM »
I'm looking forward to seeing this one from SS Brew Tech:

Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: October 07, 2018, 09:15:48 PM »
Hope it works well for you. For me, it did what I wanted it to - gave me a heads up on the approximate gravity for spunding transfer.  Before using one I had no clue how fast it was fermenting (not a fan of taking samples from a glass carboy).

I am, surprisingly to me at least, totally satisfied with it.  I kegged my Tripel yesterday and the Tilt was reading 1.005; my hydrometer was reading 1.007.  That's within the stated accuracy of the device, and totally fine for my purposes.

General Homebrew Discussion / Re: Oxidization
« on: October 07, 2018, 09:05:13 PM »
I was referring to the line of arguement I've encountered that "since yeast don't respire, a stir plate couldn't possibly help, so you shouldn't ever use it" while there's plenty of published and practical evidence to the contrary.

Maybe I've missed it, but I don't think I've heard anyone say that.

The Crabtree Effect doesn't mean yeast don't utilize oxygen to synthesize sterols, etc. or that oxygen isn't beneficial.

Commercial Beer Reviews / Re: Sierra Nevada/ Weihenstephan Oktoberfest
« on: October 05, 2018, 07:00:37 PM »
Just picked up a 6 pack of the SN.

Funny, I bought some yesterday as well.

I really liked it.

All Grain Brewing / Re: First runnings mash
« on: October 05, 2018, 06:53:25 PM »
I use 0.1 gal/lb for absorption in my calculations, and it seems pretty spot on.

I always collect 7 gallons pre-boil, and I no sparge, so I just add .1 g/lb to 7 gallons and that's my total water. 

I then subtract 2.5 gallons from that figure, and that's my first infusion volume.  The remaining 2.5 gallons is brought to a boil during the first rest and used to bring the mash temp up from 148° to 162-3°.

Simple, but it works well on my system. 

Yeast and Fermentation / Re: Unibroue
« on: October 01, 2018, 07:09:31 PM »

It's very hazy -- probably my own fault/recipe.

I doubt it, that yeast just doesn't clear very well.  Do a Google image search for Fin Du Monde; it's a hazy beer.

This was a split batch with the Danstar/Lallemand Abbaye in the other half.  The Abbaye by comparison is just bad -- huge apple ester, no phenols, solventy, none of the lovely malt flavor.  Very clear though, no haze.  Same boil, same everything, only difference was the yeast pitched.  I dumped it down the drain, it's gone.  I could drink it, but it wasn't anywhere close to as great as the 3864.  FG was identical, 1.010.  Same fermentation conditions, same everything.  But it was not good at all, not worth keeping or even blending or souring or anything else.  Also I had played with the Abbaye previously, with same results, dumper.  I'll never use that yeast again.

It's been so long since I've had any success with a Belgian.  WLP530 has given me mixed results over the years, sometimes excellent, other times not.  I've also tried 3787 and 3944, which didn't impress me either.  None as great as this 3864, except for one time with WLP530 where it scored 41.  Haven't been able to duplicate that though.  I like to think I'm learning... but I think I'm just lucky, unlucky, lucky, unlucky, ad nauseum.

I didn't dump the batch I tried with dry yeast (it was the Safbrew BE-256), but it wasn't great.  I've pretty much stopped using dry yeast entirely.

I love 3787.  It's probably what I use most frequently.  Omega Triple Double is supposed to be the same strain, but I wasn't impressed with it and am going back to the Wyeast version.

Yeast and Fermentation / Re: Unibroue
« on: October 01, 2018, 05:44:44 PM »
Mine started at 65 F and finished at 73 F.  Not sure yet how it tastes..... give me another day I think....

I started mine at 68° and let it finish at 72°.  This morning, which is 7.5 days after pitching, the Tilt hydrometer was reading 1.007.  There's still a small amount of air lock activity though. 

I'm going to keg it this weekend.

The Pub / Re: No Pants brewers?
« on: September 29, 2018, 08:38:20 PM »
Yeah, I remember you, you used to post here quite a bit.

What have you been up to?  Unfortunately, we've lost quite a few active posters here over the last few years.

Things are going fine here in So Cal.  Had a kid a few years ago, but still brewing regularly...

General Homebrew Discussion / Re: Oxidization
« on: September 29, 2018, 08:32:24 PM »
narcout said “it's pretty unlikely you're going to notice any ill effects from small scale, additional oxygenation on the hot side.” Emphasis on hot side.

I think that’s right. There are definitely “noticeable effects from oxygen during other processes.” But, most of those effects are from cold side oxidation if you aren’t doing low oxygen brewing (narcout’s assumption).

I've seen at least one instance that proves my point.  It is possible on the hot side whether you brew low oxygen or not.

Can you please elaborate?

I did say it was good practice to avoid HSA regardless of whether one is brewing LODO.

The Pub / Re: No Pants brewers?
« on: September 28, 2018, 10:55:48 PM »
Weazeltoe checks in once in a while.

Bluesman started a brewery.

Capozzoli hasn't posted here in over 5 years. 

General Homebrew Discussion / Re: Oxidization
« on: September 28, 2018, 10:44:32 PM »
Unless you're following the full low oxygen brewing protocol (including deoxygenating all of your strike water, etc.), it's pretty unlikely you're going to notice any ill effects from small scale, additional oxygenation on the hot side.

That said, how are you transferring wort from the mashtun to the kettle?  It's good practice to minimize splashing, etc. 

General Homebrew Discussion / Re: Hydra wort chillers
« on: September 28, 2018, 04:08:34 PM »
I really wish they had a stainless steel option.  I'd buy it in a heartbeat.

Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: September 24, 2018, 06:16:29 PM »
I was able to brew yesterday.  OG per hydrometer was 1.072; Tilt was reading 1.070. 

My accuracy in reading my hydrometer is probably +/- 0.001, and the Tilt's accuracy is listed as +/- 0.002, so that seems about right.

This morning, about 14 hours after pitching yeast, the Tilt was reading 1.063.  The temperature is reading within 0.3° of my Auber controller.

I'm looking forward to checking it when I get home tonight.

Yeast and Fermentation / Re: Unibroue
« on: September 24, 2018, 05:23:52 PM »
I know I'm not the only Unibroue fan around these parts. I noticed that WY3864 is being released as one of the fall PC yeasts, and thought I'd pass it along. I know Farmhouse has it in stock, so check your favorite Wyeast dealers.

Yeah, I bought two packs last week and pitched some into a Tripel yesterday afternoon.  I'm going to try to get 3 batches per pack, unless I get sick of it before then.

Beer Recipes / Tripel with Barke Pils
« on: September 21, 2018, 08:01:22 PM »
I finally got some Weyermann Barke Pilsner malt to try out and picked up a couple of packets of 3864 while it's still in season.

This is what I'm planning on brewing Sunday:

12 lbs. Barke Pils
1.5 lbs. Torrified wheat
1.25 oz. Acid malt
2.25 lbs. Cane sugar

1 oz. Sterling @ 60 min
2 oz. SG @ 10 min
1 oz. EKG @ 2 min

OG should be around 1.080

WY 3864 (Canadian/Belgian)

Water is close to yellow balanced in BN

Calcium: 62
Sodium: 5
Sulfate: 76
Chloride: 62

It's been a long time since I've brewed with 3864, and I'm looking forward to it.

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