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Messages - Wheat_Brewer

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General Homebrew Discussion / Re: I offer this for open ridicule ....
« on: January 19, 2017, 05:10:29 PM »


I wonder what provoked this random rant...There wasn't any introduction suggesting some catalyst or recent experience, just a rather vague opinion article from "some old guy" about how he wants to buy response is simply OK go for it. As for me I'll continue my hobby happily regardless of this opinion.


- Bourbon aged beer. If I wanted a reminder of my poor drinking/life decisions from my college years I would drink bourbon and chase it with beer. I simply don't want my beer to taste like I just took a shot and chased it with beer...or a reminder of bad decisions from my youth.

- Running into homebrew clubs when abroad...this has happened twice and it ruined both tours with members of the club relentless peppering the staff with highly technical questions and then arguing with them to prove they were right. Shut up, learn what you can, and be grateful to them sharing their knowledge.

All Grain Brewing / Re: Whirlpool/ 0 Minute Addition Difference
« on: December 29, 2015, 09:28:36 PM »
to borrow a tad of klickitat Jim.... almost scientific.

The reason for our whirlpool and stands are to add the hops 'after' the boil at different temps to retain the volatile oils that are otherwise boiled/ evaporated off at higher temps. When we develop a specific goal in our flavor and aroma profiles we are considering the different components of the hops used.
Our house Pale Ale is meant to greet you with a bouquet of flowers and have a nice, smooth bitterness supported by a full pallet of malt sweetness and a piney finish. (dang! make me want one right now!) 
To accomplish this we whirlpool specific hops at specific temps to retain the oils we're after.
Humulene – (210F/99C boil point) – think spicy perfume
Myrcene – (147 F/63.9 C) - slight piney/citrus flavor. High volatility so it quickly disperses into the air (Sniff)
Anyways... you get the jest. So, when analyzing a hop for a recipe, using adds at lower temps will bring out the best of what you chose that hop for.
If you simply throw in the hops at flameout the temps are still close to boiling and will vaporize some essential oils you may be after. Hop stands are proven to retain those oils with additions at lower temps. Whirlpool makes sense to better extract those oils with better efficiency.

 8) So.... my take on all that - Whirlpool = opportunity for fine tuning  YMMV

Found an article in a quick search at the link below which re-states but expands upon what you stated.

For what it's worth I also wonder if hop additions at low temperatures such as 65F (i.e. dry hopping) is too low to pull some of the oils from the hops we are after. I certainly get the aroma from dry hopping so I assume we get some of the oils. Last...I haven't done much research in this arena despite years of brewing so I'm asking a question blindly only because this community has extensive knowledge and will probably give a highly educated answer faster and more in depth than the research I would stumble thru.

General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 29, 2015, 09:12:57 PM »
I think not in terms of desired capacity but in terms of what I can consume.  I've also brewed too many batches in the 5+ gallon size that I've eventually tossed, and so I have two setups. 

The first is 1 to 2 gallon stove-top BIAB, for anything experimental.  No more large batch recipe experimenting.  It includes a wort chiller using a 12v pump meant for CPU cooling.

The other is for 8 to 11 gallons.  I keg 5 and then bottle the remainder for giving away, or possibly split and ferment/dry-hop differently.  I'm not going for a lot of different styles but only a few recipes that I try to do well.  Gravity fed with a 10 gallon cooler as a mash tun.  If I were to upgrade, I'd consider an RO water system or possibly getting off of propane.  I also make a point of BBQ'ing when I use this one and consider that part of the setup.

Also, I unload any brew equipment if I don't use it within the last six months.

+1 to this! I moved into a new house a couple years ago and promptly went to work building a brewery indoors. While I don't regret it I almost immediately realized with my new larger setup I don't consume the 10+ gallons I'm capable of brewing in one batch. So I find myself either experimenting with or simply brewing small batches in kettles capable of 15 gallon batches. I have friends who love to come over for a beer or take a growler home from time to time...but until there's more of a reason/demand for large batches I'm finding myself scaling back.

I will say I'm glad, and very lucky in these respects, to upgrade from what I started with so I know what I'm happy with versus always wondering "what if I had this...". If I were to give my beginner brewer/younger me any advise it would be to take that step back and weigh if what I have is good for what I want versus something I simply desire for the sake of desire.

Other Fermentables / Re: A little help please?!
« on: October 27, 2014, 08:15:50 PM »
Awesome will do, thanks!

Other Fermentables / A little help please?!
« on: October 27, 2014, 02:15:26 PM »
So it finally happened to me...6 years of homebrewing and not one stuck fermentation until this weekend. I made a slightly sweet mead with an OG of 1.105, foughly 3 gallons worth. All I did was slightly heat the water to about 150 and blend the water with honey, fermented with a dry white wine yeast with yeast nutrient, and then let it go. It took off right away and has fermented roughly 10 days but is now stuck at there anything you all can suggest to help out?


P.S. I'm at work right now and we don't have the same functionality for the AHA forum website so I can't do any searches for previous postings, I apologize if this has been talked about ad nauseam, but I need some help!

Pimp My System / Re: GCBC 1BBL Pilot Build
« on: June 26, 2014, 01:40:19 PM »
That is awesome!

Equipment and Software / Re: Hand Cranked or Powered?
« on: June 25, 2014, 08:19:36 PM »
I usually mill by hand (although I will occasionally bust out the drill).  To pass the time, I count the number of revolutions.

Now I'm many revolutions are there in a 5 gallon batch? (I have flash backs to the Tootsie Pop commercials  ;D )

Equipment and Software / Re: Hand Cranked or Powered?
« on: June 25, 2014, 05:08:54 PM »
I'm thinking the rare, but possible, unanimous decision from this thread to have a powered grain mill  :D

There's a plumbing/electrical supply company down the road from me so I may just stop down to the store and see what low RPM/high torque small electric motors they have.


Equipment and Software / Hand Cranked or Powered?
« on: June 25, 2014, 03:43:24 PM »
After posting a clarity issue with some new equipment and reading the recent grain mill thread I've put some serious thought towards buying my own mill. For those out there that mill their own grain do you have the hand crank or do you have a motor for it? What, if any, advantages are there to each?

Thanks for all your insight!


General Homebrew Discussion / Re: New to brewing, a few questions
« on: June 24, 2014, 03:55:28 PM »
one fermentation bucket, a plastic carboy, and a bottling bucket (with a spigot).

sounds to me like you can start at least two beers 8)


and I would recommend it as well, homebrew goes fast!

how would i do two beers? wouldn't my first ferment always be in the bucket or would I just do a first fermentation in the carboy?

Welcome to homebrewing!!!!!

As others have pointed out there are some great books out there to help get you going in the right direction. I also bought a starter kit for my first beer, although mine came with a DVD so I was able to watch and visualize the process. If your kit didn't come with a DVD I would recommend Basic Brewing's DVD's or there's some good Youtube videos out there as well.

One thing you'll note with this community is that if you ask a question you'll get a dozen answers  :o  Although I have yet to be steered wrong so ask lots of questions and prepare yourself for the new obsession!



General Homebrew Discussion / Re: Countertops and Homebrewing
« on: June 24, 2014, 03:37:36 PM »
When I brewed this Saturday it occurred to me how lucky I am that our kitchen is old so it didn't matter that I dripped some undiluted Starsan on the counter or banged it with a kettle that I was cleaning.  The old laminate looks just like it did before I brewed.  That said, I'm sure at some point my wife would like to make a change so I'd better start thinking about it. 

What type of countertops do you have and how are they holding up?  Heard of any disaster stories?


Personally I would avoid any hard countertops like granite/stone if you have any glass carboys and if you have the exposed stone (not the highly polished/sealed granite but the rough cut) it will instantly absorb any liquids.

I'm about to start work on the "brewery" in the basement and personally I'm sticking with stainless steel sinks and for countertops I'm sticking to lament  or sealed wood from pine bettle kill. At any rate anything I use will be easy to clean, stain resitant, and if at all possible "soft".

Equipment and Software / Re: Blichmann Boilermaker Clarity Issues
« on: June 24, 2014, 02:39:34 PM »
It's a large 20 gallon pot. I'm thinking it may be that there wasn't enough grain bed to create the filtration necessary...hopefully all I have to do is brew more beer  ;D

Equipment and Software / Re: Blichmann Boilermaker Clarity Issues
« on: June 23, 2014, 02:09:31 PM »
Sorry I corrected the original post to state I mashed in my boilermaker with the false bottom. I use the same boilermaker as a kettle after transferring the wort from my collecting pot, but my issue is when I collect the wort from the mashtun.

What about a mild? Those are generally 3-3.5% beers to start with and have good flavor. I can image mashing with a higher temp as already suggested and maybe scaling back on your base malt would get you down into the 2% range without much trade off in flavor.

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