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Messages - oly

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1
All Grain Brewing / Re: Rye Water Adsorption
« on: February 17, 2014, 11:00:04 AM »
rapurcell85, my recent experience is like yours. I brewed a 60% rye roggenbier a few weeks ago and came up about 1/2-3/4 gal short (7 gal recipe).  I also attributed it to rye absorption as there were no other differences in my process. I batch sparge.

On the other hand, when I brew Rye IPA with closer to 15-20% rye, I don't notice a volume difference, but perhaps at that lower precentage the volume difference is in the noise.

2
Yeast and Fermentation / Re: Best yeast for a RIS
« on: January 10, 2014, 04:22:54 PM »
I recommend WLP007.

I've only made one RIS so I can't say this is the best yeast choice, but it came out really good. Took a 1.104 OG down to low 20s.  no solventy flavors, the right amount of alcohol warmth.  Followed a recipe for Courage RIS from this thread http://www.tastybrew.com/forum/thread/283305.

Cheers.

3
Zymurgy / Re: Pliny the Elder: Worth the 45 minute drive?
« on: December 15, 2013, 11:08:05 PM »
What part of town are you in and where do you have to drive to find it?

If you're close-in, it's on tap pretty often at County Cork, and now and then at Saraveza.
(They're just as likely to be pouring Blind Pig which is also worth it)

4
Equipment and Software / Re: Pump disconnects
« on: August 02, 2013, 02:22:31 PM »
I started with polysulfone, the ones with the springy-things in them to seal off when you disconnect so nothing spills out.  At first I loved them, but soon found that the springy things just serve to clog up with hop (even when using a false bottom) during whirlpooling. Major PITA.  Eventually I drilled out the springy things so it's a straight shot through, and this solved the clogging problem. But then the liquid will spill everywhere when you disconnect; to solve this I put a quarter-turn stopcock just upstream of the disconnect. It works great now. A little wonky with the stopcocks in there, but it works.  There's probably a better solution for disconnecting and stopping flow so I'm hoping to see other responses here. But overall the polysulfone are just fine. Just keep some keg lube handy for the O-rings.

5
Ingredients / Re: Male hop plant
« on: July 29, 2013, 12:42:52 PM »
I've grown many different varieties and my Zeus is a hermaphrodite, none of the others.

I have had some Tett that were male, never could figure that one out; the Tetts right next to it and from the same rootstock were female.

6
General Homebrew Discussion / Re: Carbonation
« on: July 15, 2013, 11:14:25 PM »

We have found that after our beer has been bottled for several months that it has a very large head on it when we pour. It doesn't matter how slow we pour or how angled the glass is - it foams up like crazy. Are we doing something wrong or does this happen often with natural carbonation?
One common source of gushing that is often ignored is calcium oxalate, or beer stone.  If Calcium is low in your brewing process, beer stone can form in the bottle, instead of the tun and kettle, and lead to gushing.

Interesting, do you have a reference or can you explain, never heard of this...
Here's a quick one everyone should be able to access.

Thanks for that link and info. Where I live, the water has <2ppm Ca. When I first started brewing here I had beerstone like crazy on my bottles, and if cellared a long time they were often gushers. I attributed the gushing to infection, and the beerstone was a mystery.   But they didn't always taste infected so I just scratched my head.  Now in the last 4 years or so I've been treating my water to always have >50ppm Ca; since then the beerstone and gushing are greatly reduced, maybe even gone.   I need to go back and try some cellared beers but I'm guessing the beerstone was from low Ca.  (of course I mostly keg now so will be hard to know for sure.)

7
Beer Travel / Re: Portland
« on: July 10, 2013, 11:04:16 PM »
Depends on what you're looking for, and what part of town you're in.

If you're downtown, the above recs are great. Might also check out Upright for farmhouse styles; Base camp for lagers, Commons for Belgians.
Taprooms close-in: Apex, Bailey's

In Southeast check out Gigantic, or Hopworks
In Northeast Laurelwood is good
In Southwest try Sasquatch
In North try Amnesia or Hopworks (Sareveza or Bridgetown are good beer bars here)
In St Johns try Occidental for German styles
In Hillsboro try Vertigo

There's tons more but these are what I'd hit with limited time.

Enjoy!

8
Ingredients / Re: Hop combinations for IPAs
« on: June 30, 2013, 08:52:19 AM »
I guess what I'm looking for is something similar to Green Flash West Coast IPA.  I like the grapefuity taste of that.  Mostly just want to try something different, but I don't want to use clashing flavors, or something that would be completely inappropriate.

there is a greenflash recipe in the latest issue of zymurgy that uses simcoe and columbus for most of the bittering and flavor additions until the very end.  It then calls for a large late addition of cascade and uses centennial, simcoe, columbus, amarillo and cascade to dry hop.  i have made this before and it is very good.  on my latest attempt of this beer i substituted the cascade additions with citra and it turned out awesome.  there is a huge grapefruit character that you may be looking for

Thanks for the citra tip. I also have made that recipe many time and it's great, making it Monday but looking to change it up a bit.  did you sub out all the cascade for citra? ounce for ounce?

9
General Homebrew Discussion / Re: Wort stability test
« on: June 27, 2013, 08:03:40 PM »
What is a wort stability test?

10
All Grain Brewing / Re: Kettle Mashing Question
« on: June 26, 2013, 05:40:34 PM »
Good point, hadn't thought about that. I guess it's the polarware. thanks.

11
All Grain Brewing / Re: Kettle Mashing Question
« on: June 25, 2013, 08:14:16 PM »
Reviving an old thread here, didn't see this particular question so here goes.

I wish to direct-fire kettle mash a wit (50% unmalted wheat, 50% pale malt) while recirculating with march pump. I have two choices for kettle: a polarware with false bottom, or a smaller kettle that has only a bazooka screen.

I gather from the posts above that false bottom works for this (does not get clogged).  I'd prefer to instead use the small kettle with bazooka screen (and keep the bigger one for my boil). Does anyone here have experience recirculating kettle mash using only bazooka screen? Will it clog?

12
Best bet would probably be to join a club and bring your beer to meeting for evaluation. But if you're out in Klickitat county, not too much out there eh? Maybe in Hood River or The Dalles?

13
Yeast and Fermentation / Re: Preparing the yeast
« on: March 22, 2013, 05:27:51 PM »
As it says in your instructions, this is a wyeast smack pack. The smack pack allows you to "proof" your yeast before brewing, so that you know your yeast are viable before pitching. The pack swells and you know your yeast are viable.  Sometimes during shipping the yeast will be subjected to high temps and maybe kills it, so they want you to proof it before you brew.  It seems that the "few days before" recommendation is to cover their a$$. If you wait until brew day and you're mashed in and find that the yeast is dead, you're sort of screwed unless you can get more yeast, and someone would be on the hook for a wasted batch of beer. This seems to be a related to the mail-order side of it, as they seem to assume the worst case, that you have nowhere else to get yeast on brewday if yours are dead.

If I smack the wyeast at all, it's 3-6 hours before pitching. I wouldn't want to do it days ahead of time and let it sit around. Maybe that's fine, maybe not, I don't know.  If you have a local shop that stocks that yeast, I'd proof it on brewday. In all liklihood it'll be fine but if not then at least you can run out and get a replacement and not waste your wort. If you have noplace nearby to get a replacement, it might be best to take their advice and proof before you mash in.

As others have said, you may need a starter anyway based on your volume and OG in which case you'll know days ahead anyway when you get your starter going.

14
Beer Recipes / Re: Rough Draft
« on: March 20, 2013, 05:49:07 PM »
Over in the recipe section at Tastybrew there is an all Columbus IPA called Powderhead. I've made it more than once and it's good. It has 1.071 and 92 IBU, some of those as FWH (no 60min, just FWH 30min 5min and DH). Might be worth checking out.

15
Yeast and Fermentation / Re: bucket lids
« on: March 03, 2013, 10:18:21 AM »
I've done it with hefeweizen a couple of times. Left the lid just sitting on the bucket, lifted it a few times a day to be quasi-open fermentation. No infection and beer came out great.

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