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Messages - AmandaK

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1
Understand that in all 4 cases, all but one just uses a partial word in the actual name. EG: Our beer name is "Hop Revival", and "Revival Winery" is filing a cease in desist.

Oh FFS.

2
The Pub / Re: Mission Accomplished!
« on: June 28, 2016, 09:47:33 AM »
I retired at 56. Once the numbers work for you, do it. If you love your job, keep doing it it.

Amen, Jeff!

And congrats Jim.  :D

3
Ingredients / Re: Brewtan B
« on: June 25, 2016, 04:14:25 PM »
AHA put up the conference seminars, for those curious.

https://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/

4
Kegging and Bottling / Re: Perlick 650SS (Flow Control) Binding Up
« on: June 25, 2016, 03:49:24 PM »
That being said, it it normal for the range of motion of the flow control lever to be a lot less when the faucet is attached to the tower? Uninstalled there's about 225o of motion, install about a third of that.

Yep. Next time you take it off the shank, play with the lever and watch the flow control bolt - you'll see why that is. The bolt comes into contact with the shank itself, which is what causes the flow control to work.

5
Ingredients / Re: Brewtan B
« on: June 17, 2016, 06:06:04 AM »
Puge the kegs by pushing sanitizer, closed transfers from conical to keg, and even clearing tubing of air before transfers. All that to drink Pilsners in the summer.  :)

Aaaannd now I'm thirsty. Thanks Jeff!  :P

6
General Homebrew Discussion / Re: AHA Forum Meet Up @ NHC16
« on: June 15, 2016, 06:06:51 AM »
Sadly, I took the pic... :) and no Amanda!?!

No, not this year. :( Minneapolis though!  :D I'm sad I missed you all.

I had to stay off the Forum during NHC week. We were down in Ft. Lauderdale on the beach for a family vacation. NHC 2017 is already marked off in the calendar, so we have no conflicts!

7
Ingredients / Re: Brewtan B
« on: June 15, 2016, 05:45:09 AM »
When considering the Zymatic, one thing that crossed my mind was suspended trub and its potential impact on flavor stability. I seem to recall that there's a screen to hold back trub during chilling. I wonder if there are any process variables that could allow enough trub to get through that it would become a stability concern.

The wort coming out of the Z is so clear I can read a newspaper through it.

On the other hand, Annie is famous for Pils so I would imagine if there was a concern there she would know about it.

Exactly, which is why I'm "talking it out" in a way, so other people can help me find what is different/wrong in my process - because just me thinking about it in a circle has gotten me nowhere. It should also be noted that I'm an engineer and a perfectionist. These "flaws" I'm talking about have barely been noticed by anyone else and I've won many medals with the Z brewed beers (and two commercial scale ups!). I'm just nit-picking to nit-pick.  ;)




8
Ingredients / Re: Brewtan B
« on: June 14, 2016, 01:23:22 PM »
Denny - I'll hit up Annie. I may be crazy (and that's a huge possibility), but I believe that the stability of the beers I've brewed this year with the Z are pretty poor compared with the stability of the beers I've brewed on my other systems. I'm talking like Pilsners that hit all the numbers, taste great, and then 2 months later are crap. Just stale. Maybe it has something to do with 2.5g batches in 5g kegs, but I'm flushing the piss outta them with CO2.

As presented in the seminar on Oxidation last week at Homebrew Con, filling a keg with sanitizer and forcing the sanitizer out with CO2 is the ONLY way to effectively reduce O2 in kegs to near zero. Reportedly, it would take something like 30 fill/flushes to accomplish the zero O2 level like you can achieve in one simple fill/flush with sanitizer. With all the headspace due to a smaller batch in a 5 gal keg, the oxidation potential should be much larger. That could explain your finding.

I found that sanitizer fill/flush method and results, so compelling, I did it for my latest batch transfer last night. After I had all the necessary connections and hoses, it was a breeze.

DO IT!

Interesting... I vaguely remember that many people, likely on this forum, were saying that after 5-6 flushes of CO2 that it effectively didn't matter. Probably just a couple of years ago or less.

Still doesn't explain the bottled beers though.

I'm about to buy a DO meter.

9
Ingredients / Re: Brewtan B
« on: June 14, 2016, 11:01:37 AM »
Aww, I'm honored that I was missed.  :) I will be at NHC 2017 in MN. It's only a 6 hour drive from KC!

I "ordered" it from National Homebrew, but they didn't take any payment info. Rather strange. Anyway, I've reached out to my LHBS to see if I can get a giant thing of it for the club. If it's only on the Wyeast commercial side, I'll hit up a few pro-brewer friends to see if they can snag it. (Edit: it is only commercial - dang)

Denny - I'll hit up Annie. I may be crazy (and that's a huge possibility), but I believe that the stability of the beers I've brewed this year with the Z are pretty poor compared with the stability of the beers I've brewed on my other systems. I'm talking like Pilsners that hit all the numbers, taste great, and then 2 months later are crap. Just stale. Maybe it has something to do with 2.5g batches in 5g kegs, but I'm flushing the piss outta them with CO2. (And our bottled beers have the same issue.) I closed transfer. The recipes are all similar before and after the brewery switch. I'm even lowering my pH to the low 4's to help stability and they just go oxidized anyway. I'm at a loss. Surely it's not the brewery itself, but I can't think of anything else.

I have one beer that I've made EXACTLY the same on both systems - our BGSA that's in Denny's book. The one we brewed back in 2014 for the wedding on the Sabco shows less age than the same beer, brewed at the end of 2015 on the Zymatic. Same recipe. Both were bottled. Same numbers in every aspect of the beers. Only the brewery changed. I don't get it.

So anyway, Brewtan-B is my next step. And maybe building a low-O2 brewery out of the kettles and parts I have laying around.

Disclaimer: I'm the only one that notices the oxidation in my beers. Never gotten a scoresheet back that had it on there (but then again, I'm not entering the crappy ones! ha) so I may just be crazy. So YMMV.

10
Ingredients / Re: Brewtan B
« on: June 14, 2016, 07:31:58 AM »
Alright, fine guys. You got me. I broke down and ordered Brewtan B.  ;D

Must experiment!

Question: the recirc on the Zymatic, I'm gathering that would be an issue here. Is this what I need to grab a few parts and build me that second brewery?

11
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 13, 2016, 10:09:37 AM »
Hey Ken - I forgot to ask. What mash are you using to hit 1.010 nearly every time? Is it that 147F one?

12
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 13, 2016, 10:04:39 AM »
So papery in the O'fest - is that attributed to some o2? And you must explain the retro nasal procedure...presume that's a judging technique?

Re: O2; Typically, yes. Age and storage are other factors, but minimizing O2 is the first step as it can/will speed up aging and amplify storage issues.

Retro-nasal is a technique that can be used to amplify flavors and aromas. I use it when I can't put my finger on something I identify during normal tasting/smelling. When you taste the beer, swallow some of the beer while leaving a bit in your mouth. Then open your lips slightly with your tongue pressed against your front teeth. Breathe in quickly through your mouth and then breathe out through your nose. The goal is to spray the beer around your mouth while breathing in. You should be able to pick up on tertiary notes with this or suss out things than you can't with normal tasting. Since it is more sensitive, I make a point to mention that's how I got it so that it's isn't thought of as a huge deal.

I'm sure you have seen retro-nasal done with wine, I just try and do it quietly so as not to come off as a snooty-mc-snooterson at a competition. I've only seen a few other people do it at beer comps and it was at Nationals.

13
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: June 12, 2016, 09:35:16 AM »
As I have told Ken, I have been a bad swapper. Life was all slow and steady when we started this swap and then it just kicked up and I haven't been able to find the time to think!

That being said, I have had 3 of Wort H.O.G's beers, and they have been just awesome. I've been taking notes but have just not been able to find the time to type it all out.

1) German Pils (I've lost the recipe card sent with this, despite all the others being in a nice stack on the beer fridge - odd... Ken will have to fill this one in for me)
  • 100% Weyermann Barke Malt
This one was incredibly interesting for me. I don't mean that in the "oh... it's interesting..." kind of half-ass complement. I mean that I am still curious about this beer, it's held my attention that long.
Aroma was initially grainy with cracker (when straight out of the beer cooler) and then presented as a red delicious apple with a low white-wine grape type aroma. The white wine-grape transformed into what I identify the Belgian-Pilsners "grape quality" but in turbo-mode. (You know how Belgian Pils malts can be more grapey than German Pils malts, which are usually more toasty? Yeah, that grapey aroma was bigger than the Belgian Pilsners I've used. Really cool.) Also had low floral aromas.
Appearance:

Damn that's a clear beer. Excellent carbonation, enjoyed watching the constant bubbles on a hot day after yard work.
Flavor followed the aroma, but with more cracker and grain and less grapey character. Mod low bitterness with a low floral flavor. Dry finish, crisp. Immensely drinkable (which will be a theme here).
Carb was mod-high. Body was med-low. No flaws here.
Overall, an excellent beer. May not do well in some comps (depending on if a judge picks up the grapey thing or not), but if/when Ken divulges the recipe, this one is worth a spot in your line up.

2) Oktoberfest. I shared this one with the KCBM Board (8 of us). Usually bombers languish around if they aren't unique or just damn-good. This one falls in the latter category.  ;)
  • 1.054/1.010
  • 5.5# Vienna
  • 2.5# German Pils
  • 2# Dark Munich, 15 SRM
  • 1# Carahell
  • 17IBU Magnum, Boil 50min. 2oz H. Mittelfruh, Boil 20min.
  • WLP833
Aroma and flavor are very similar here. Mod toasty, light toffee, low caramel, and low bread crusts. Mod-low bitterness, mod-low floral/spicy aroma & flavor. Dry, crisp, refreshing. Endlessly drinkable. We pounded this one down in record time. Mod. carbonation, bubbles again dancing up through the brilliantly clear amber colored beer. Med-light body. No warmth or other unmentionables. Everyone remarked at how clean and drinkable it was, and I have to agree. Dang Ken, how can it get better than this? If I had to nit-pick, I would mention the very low papery character that I get doing retro-nasal... but if you can only find it doing that... well, no one's gonna notice it.  ;)

3) Dort. I'm real mad that I didn't get a picture of this one (phone has been actin' a fool lately), so you'll all just have to believe me that it was beautiful. True story - I am brewing this one soon. Maybe next.
  • 1.052/1.010
  • 8.25# German Pils
  • 2# Munich
  • 4oz Caramunich (56 SRM)
  • 4oz Carahell
  • 22 IBU Merkur, Boil 50min
  • 1oz Hersbrucker, 10min; 0.5oz Mandarina Bavaria, 10min
  • WLP833
Mod toasty, light caramel. Cracker. Low floral with an interesting citrus in the way back. Impressively clear gold beer. Pours with a 3/4" head that lasts for half of the time spent drinking. Flavor follows aroma, but with no citrus note in the flavor. Mod-low bitterness. Moderate floral notes. Dry, crisp. Endlessly quaffable. Mod carbonation. Mod-light body. No warmth or other issues. Great beer. My last notes on this one say, "Commercial Quality", which I then corrected to after another sip "Better Than Commercial Quality".

Ken, you've killed it with these beers. I'm really looking forward to the Alt and I'm really looking forward to brewing a Dort with my Pils yeast cake I have. Hopefully I can make one as good as yours!  8)

14
Any insight into their mash schedule? Do they step mash?

Do you know what base malt(s) they use?
Yes and yes. From memory on the mash schedule. If I screw it up, I'll update ya.

55C for 20'. 62C for 60'. 78C for 10'. Transfer 2/3 of mash to lauter tun, decoct the remaining 1/3, then transfer and lauter.

Malt is exclusively Ireks, outside of Weyermann Carafa.
It is interesting that there is no step around 70C but instead a long 62C step.  Did you notice what brand and type of base malt they were using? 

Very cool adventure, thanks for describing it.

You quoted it... Ireks is the brand. The recipe's base malt was Ireks Pilsner.

15
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 28, 2016, 05:23:28 PM »
My dad built me a "Lego table" that I kept all of my Legos on when I was little. It was awesome. It was just an old pink Formica countertop with casters on it that I could slide out from under my bed. I had a whole Lego city under there.  8)

Apparently the Lego table helped me keep my Legos off of the floor so my parents wouldn't step on them.  ;)

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