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Messages - tesgüino

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1
Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 24, 2016, 03:03:29 PM »
Put the third beer in my whiskey barrel a few weeks ago. Went with a Wheatwine (55% wheat). At the bottom end of the style with a 1.082 OG, but went into the barrel at 1.013 after only two weeks in the primary. Any thoughts on if that was a good idea for a barrel beer?

2
General Homebrew Discussion / Re: The unappreciated American Brown Ale
« on: September 18, 2016, 10:07:56 AM »
This style seems to be lost in the last 5-10 years . . . .
Can't be all that lost. Just finish taking the first running on an American Brown Ale. It's a must for the upcoming Fall season.

3
Homebrew Competitions / APA or IPA?
« on: September 17, 2016, 05:03:20 AM »
I have a hoppy ale with numbers; 1.054 OG, 1.011 FG, 5.6% ABV. Using my old version of BeerSmith, the IBU's come in at only 25, but with a 60 minute stepped hopstand/whirlpool and a lot of post-boil hops, I estimated around 45 IBU.

By the book that puts this beer at the top of APA, but the hop aroma and flavor could pass as an IPA. Seems like a lot of brewers are crafting beers like this. Where are you entering them (besides your mouth) and what is your success rate?

4
adding the hops and leaving them in the whirpool for 10 minutes (also called a 'hopstand', I believe)
Not an expert, but I think that whirlpooling can be done can be done with or without hops. Whereas, like it says, a hop stand needs hops and can be done with or without whirlpooling (using a pump or any other method to create the whirlpool).

Whirlpool hopping has the advantage of keeping the hops in suspension and extracting more of the flavor and aroma and can even be done with a spoon. Even if you're not whirlpooling, the stand part of hopstand, is the length of time you hold a temperature.

At least that's my take on it?

5
The 10 minutes noted would be the length of the stand (I.e., the "rest" at that temp).
Yeah, if the recipe said to whirlpool for 10 minutes without a temperature, it's incomplete. I would take that to mean tossing in the hops at flame-out and waiting 10 minutes before starting to chill. The problem with doing that alone is that you'll still be pulling significant bitterness and losing the aroma/flavor you'd get with a lower temperature whirlpool.

6
All Grain Brewing / Re: Resume boil a week later
« on: August 20, 2016, 01:18:50 PM »
Went against the sound wisdom here. The six day old wort just reached a boil. Before I get too many, "so why'd you ask if you were going to do it anyway", here was my logic. I couldn't be sure of the cause of the fuse blowing and rather than risk another batch, I wanted to see if the burner was still capable of handling an extended boil. Turned out to be a good test, because it took over an hour and a half just to get the 12+ gallons to a boil from 35 degrees with my minimalist 3500 watt burner.

Hoping for the best. The wort had no noticeable signs of infection or souring. Taste was good. For anyone interested, I'll report back in a few weeks. Thanks for commenting.

7
All Grain Brewing / Re: Resume boil a week later
« on: August 17, 2016, 02:42:35 PM »
So, why don't those bugs change the flavor of other sugary things (say like homemade ice tea) that have been in the fridge for a week?

Not arguing. Enough people have made the same point that I don't doubt it's correct. Just want to understand it.

8
All Grain Brewing / Re: Resume boil a week later
« on: August 17, 2016, 12:00:06 PM »
Pretty unanimous. Have to dump it. Curious though, what are the bugs (or whatever it might be) that cause the off flavor in wort stored in a refrigerator for one week?

9
All Grain Brewing / Resume boil a week later
« on: August 16, 2016, 09:55:02 AM »
On Sunday, I lost power in my induction hob after about a half hour of boil time. It was an all late hopped ale, so no hops in yet. After a delay, I chilled to about 80 degrees and transferred 12-1/2 gallons of wort to carboys and stuck them in my cold crashing fridge. There won't be an opportunity to finish the boil until this weekend. What are the down sides of this? I think I remember hearing that souring or infection can be a problem even chilled. My sanitation was good, but not great. The kettle was uncovered for an hour or more while I attempted repairs and I transferred about 5 gallons of the wort to an unsanitized five gallon pot so that I could lift the kettle off the hob.

And a side note, an internal fuse blew on the hob. Probably because of a power surge from a nasty storm that blew through.   

10
General Homebrew Discussion / Re: Dry Hop + Yeast Dump
« on: July 01, 2016, 10:12:55 AM »
If you dropped the yeast out of the bottom of the conical that means it had flocculated and fallen down there. It does this when it is done fermenting. There is still a bunch of yeast in suspension after only 4 days of fermentation, so any last bit of cleaning up will still take place. The stuff at the bottom has basically fallen asleep.
So, you're saying that transferring from a primary vessel to a secondary vessel before or just as fermentation has stopped is good practice because the yeast in suspension will do the job of cleaning up off flavors or finishing fermentation?

I don't think that just because yeast has flocculated means it's dormant.

11
Events / Re: NHC Seminar Schedule
« on: June 08, 2016, 02:25:16 PM »

12
Events / Re: Stupid 2016 NHC Question?
« on: June 08, 2016, 02:20:32 PM »
Just heard that they're not allowing coolers into the Hyatt. Anyone else hear about this or have an issue?

13
Kegging and Bottling / Re: The Taprite Beer Carbonation Tester
« on: May 07, 2016, 01:16:41 PM »
I look around at some stuff homebrewers are buying now days and it shocks me what folks will spend.

Homebrewing is still one of the cheapest primarily white-collar hobbies in the United States. Have you priced American-made guitars lately?  The average Paul Reed Smith (PRS) guitar sells for $3K, and I know guys who own a dozen or more of these instruments plus a few Gibson Historics that sell for $5K+.
So what you're saying is that homebrewing isn't the first hobby that hipsters have done their best to suck the fun out of?  :o

14
Homebrew Competitions / NHC Scoring and Awards
« on: March 26, 2016, 06:20:04 AM »
Looking at the New York results and it's obvious that something should change. Category 26 has 77 entries and Category 27 has 6. Yet they're both competing for three spots to advance.

My numbers are guesstimates, but here's an idea. Say right now AHA awards ribbons to 10% of the entries that make it to the final. They could use that number throughout the competition. In the first round, if there are 77 beers in a category, 8 advance (minimum of one). Same in the finals. If from all the regions, 100 beers from one category make it to the finals, the top 10 are recognized at the conference award ceremony. About the same total number of brewers would make it to the podium, but it would be a fairer representation of their accomplishment.   

15
Pimp My System / Re: DIY CarbCap: Has anyone made one?
« on: March 20, 2016, 09:44:41 AM »
Must have gotten a bad one. I bought mine back in 2012 and have not had any problem other than replacing a couple of the o-rings. Back then I got six caps and a connector for a little more than the cost of one of the original ball lock carbonator caps.

On the other side, one of my original ball lock carbonator caps developed a crack and no longer holds pressure. It still comes in handy for holding the disconnect open to draining all the liquid out of picnic tap lines before storing.

edit to add:
I also do the shake at 30PSI method, but disconnect before shaking. Paranoid about getting liquid in my gas line.

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