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Messages - el_capitan

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1
General Homebrew Discussion / Re: Utilization from spruce tips
« on: May 08, 2018, 04:21:46 AM »
Wow, Janis, I didn't think the words "success" and "spruce tips" could be used in the same sentence!  ;)

Try the new Alaskan Spruce IPA.  They really know how to use the spruce to their advantage.

2
General Homebrew Discussion / Re: Invincible Rumors
« on: April 08, 2018, 11:39:16 PM »
In the interest of harmony, this will be my only post to this thread.
Mee mee mee mee! Moo moo moo moo. You can't tell, but I'm harmonizing with you,  D-man. :)

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3
Ingredients / Re: Clarity Ferm
« on: April 08, 2018, 10:32:21 PM »
I don't know about head retention, but it has seemed to slow down my fermentation a bit. The batches I brewed with the yeast cake finished higher than expected.

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4
All Grain Brewing / Re: Tippy Dump
« on: April 03, 2018, 02:33:18 AM »
At that size maybe a manway should be considered.  Shovel that mash out like a pro.
Are you suggesting a catwalk? In that case, you should look into training a brewmonkey as well.

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5
Other Fermentables / Re: About to Start Brewing Regularly
« on: April 03, 2018, 01:06:22 AM »
Anyone remember bluefoxicy?  I want some resolution on this thread. Update?

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6
Kegging and Bottling / Re: set it and forget it carb method question
« on: April 01, 2018, 07:08:59 PM »
It depends. At 12 psi and 32*F you’re going to get a higher level of carbonation than serving temp (40*F-ish) at 12 psi.  If that doesn’t bother you or if you’re lagering at 40*F-ish then go for it. If it does adjust accordingly using this chart: http://www.kegerators.com/carbonation-table.php


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Good point on the temp component - I hadn't considered that!

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7
Kegging and Bottling / Re: set it and forget it carb method question
« on: April 01, 2018, 05:30:03 PM »
Happy Easter everyone, i have a question. I have a  lager in my keezer and i set the psi to 12 to carbonate. My question is should i leave it hooked up for the whole duration of the lagering for 6-8 weeks? or should i unhook the gas at some point to avoid over carbonation? cheers have a great day
I would leave it right at 12 psi. It will not carbonate past that point, no matter how long you leave it.

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8
Ingredients / Re: Clarity Ferm
« on: March 10, 2018, 02:38:28 AM »
 Just a quick update- the initial batch brewed with Clarity-ferm was excellent. Brilliant clarity, great flavor and aroma, and my gluten- intolerant friend had no problem drinking it. I'll keg the batch brewed with half of the yeast cake and see if the gluten level in that beer was impacted as well. Stay tuned. Initial impressions are very positive!

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9
All Grain Brewing / Brewing with Oats - Water Chemistry Question
« on: February 11, 2018, 05:04:41 PM »
I found some great info on how brewing with larger proportions of oats can impact many key components of beer:

http://scottjanish.com/case-brewing-oats/

I'm subbing oat groats for flaked oats in a stout today.  Figured I'd still toast the oat groats in the oven before milling them.  After reading the info presented, I see a lot of benefits in using more oats in my beer.  I've been thinking about which ingredients I can grow myself, and oats might be a decent option. 

One question I have is in regards to water chemistry.  The author states, "Because husked and naked oats causes a marked reduction in nitrogenous compounds in mashes which results in higher pH values, making adjustments to your mash may be necessary when using a high percentage of oats. Both the Koch and Schnitzenbaumer studies found an increase in mash pH with malted and unmalted oats, which occurred more drastically with +30% oats in the mash."

So, is there a way I can account for this when using Bru'nWater? 

10
Kegging and Bottling / Re: Bottle Conditioning Kölsch
« on: February 10, 2018, 02:24:07 PM »
I just kegged a Berliener Wiesse in which I used WLP029.

Interesting. Was that a kettle sour? If so I didn't know that WLP029 was tolerant of the lower pH environment. I've been meaning to make a Berliener for a while and using the Kölsch yeast has me intrigued.
Yep. Kettle soured with the Omega lacto blend.  It dropped to just under a pH of 3.2 in 48 hours. I watched a podcast with Michael Dawson talking about brewing Berliener Weiss, and he recommended a German Ale yeast. I fermented it at 57 to get some of the fruitiness.

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11
Homebrewer Bios / Re: Greetings from the Bold North
« on: February 09, 2018, 04:14:31 AM »
Welcome, from a fellow MN brewer.  My coldest brewday ever was 4 years ago, I think.  It was -32 actual temp, with a windchill of -51.  School was cancelled statewide, so I brewed a Helles out in the garage and called it "Helles Frozen Over".  Had to put the propane tank in a large tub of warm water to keep the gas flowing, and the beer turned out great.  Cheers! 

12
Homebrewer Bios / Re: Short journey
« on: February 09, 2018, 04:11:27 AM »
I've benefited from equipment shares along the way too - that's how I got started in brewing, and later in kegging.  Homebrewers tend to be pretty open, sharing people.  Welcome to the board, James!  Enjoy the journey. 

13
Ingredients / Re: Eureka - the best new hop since Mosaic
« on: February 09, 2018, 03:55:07 AM »
What do you like about them?  Can you give us some descriptors?

14
Ingredients / Clarity Ferm
« on: February 09, 2018, 03:54:11 AM »
I have a batch of red ale ready to keg in which I used Clarity-Ferm.  The guy who got me started in brewing 13 years ago is now gluten-intolerant, and I mentioned this product to him.  He owns the LHBS (although he doesn't brew anymore) and he ordered some in.  Seems like a good product. 

My question is this - since the product is an enzyme, is it still active in the yeast sediment?  Enzymes should remain active until they're denatured, from my understanding.  So in my mind, the entire dose of enzymes should still be in the yeast cake and theoretically should be able to reduce gluten in a second pitch. 

Of course, if I pitched only half the cake (which is the max I'd feel comfortable with) I'd only have half the enzymes.  So at best I'd get diminishing returns on the ability of the enzyme to reduce gluten.  Realistically, this is a $3 product which is a negligible cost.  I'm just debating whether to repitch from this cake to try to get more mileage out of the product.  I don't have a way to test for remaining gluten, so we'd just have to have my buddy try the beer and see if he reacts. 

I'm about to keg this beer, so if anybody has any input, it would be appreciated.  Thanks!

15
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 09, 2018, 03:10:21 AM »
I'm drinking a very nice pils right now, and cold-crashing a IIPA.  ACTUALLY, it's not a pils.  It's a pilsner-ale brewed with WLP029 and homegrown Sterling hops.  So now all of the pilsner freaks can tell me the error of my ways.  But, it's clean and clear and delicious, and I really don't care if it's not the ultimate "IT" pilsner.

Honestly, I'm not posting much anymore because this board (and the homebrewing community in general, as gauged by this forum) is becoming a bit too polarized for me.  A few years ago, everybody was all crazy with the IPAs, and it was like a competition to brew the ultimate.  Now the needle has swung to the polar opposite of IPA and everyone is obsessed with brewing the lightest and cleanest beer possible. 

Whatever happened to moderation, exploration, and inclusiveness?  I can enjoy a well-brewed IPA as much as a pilsner.  I think it gets to be a pissing contest of who can throw down the most obscure knowledge, and it's alienating in a sense. 

We've all advanced as brewers, and the discussion has advanced quite a bit in terms of complexity, but we've lost a lot of the joy in brewing, it seems.  Jim had it right when he posted about going back to the heart of brewing.  I'm sick of hearing about pils and LODO and German brewing texts.  And I feel like I can brew whatever the heck I want regardless of what the trend is.  People are getting too cliquish and deep in their own rabbit-holes.

Have a great day, fellas, sorry for raining on your parade.  I guess I just hit my breaking point.

To be fair, we talk about Pale Ale, Trappist beers, Helles, Dunkel, Schwarz, Festbier, British Brewing texts, American brewing texts, Belgian brewing texts, process improvements, packaging methods, the importance of malt analysis, ingredient selection, equipment design, and our brewing software as well. And we share it all, for free. Just sayin’. 😉

This is of course wildly off topic. To the point that it’s likely to be detrimental. It’s a new day. The forum can move on or not. No use trudging up old stuff.

You don't have to tell me about it.  I'm here almost every day.  I've brewed Helles, Dunkel, Schwarz, and Festbier.  I just kegged a Sumac Sour ale.  I appreciate homebrewing for the diversity it offers, and I think things have gotten too focused on certain styles, techniques, etc. because some brewers like yourself are the evangelizing, and it gets annoying.  I've brewed for 13 years now, and have been active on the forums all along.  I've seen many trends come and go, and all along have learned what I can and applied it to my own brewing as it fits.  I agree with a previous poster that it's crazy how every thread turns into a "Pilsner LODO derail".   

To be fair, I'm probably going to pick up some BTB and see what I think.  But quit beating me over the head with it.  It's a bit overkill. 

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