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Messages - BrodyR

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Equipment and Software / Re: Unibrau V3
« on: October 26, 2017, 07:11:41 PM »
If you do curious to hear how it goes.

General Homebrew Discussion / Re: fusels in saison
« on: August 09, 2017, 06:37:16 PM »
I have a belle saison grisette-ish beer fermenting at 80f as we speak. Wonder how that will turn out. Wanted to use a yeast that could handle summer room temperatures due to my chest freezers being tied up with lagers.

General Homebrew Discussion / Re: Cryohop pellets
« on: July 25, 2017, 03:05:07 PM »
My LHBS has been really pimping them out. Curious about them as well.

General Homebrew Discussion / Re: Special Delivery from The Beerery
« on: July 18, 2017, 04:54:11 PM »
Very cool

Yeast and Fermentation / Re: Ale strain for pressurized fermentation
« on: July 15, 2017, 03:26:59 AM »
I have an ale on tap now I brewed like 10 or 11 days ago being served on nitro in the same keg it fermented in (shortened dip tubes). For a <4% bitter with only 2 oz of hops and no dry hops the flavor is pretty intense.

A few thoughts: I may shorten the dip tube a little more. I may switch to a true top cropper so after a day or 2 I could remove most of the yeast, drop in some dry hops if applicable, and seal it up.

Trying to catch a spund on an ale is tough for me so could be a good practice for quick turnaround / quick drinking low gravity ales. If it's maybe 4 - 6 weeks on the yeast and most is removed from top cropping I doubt I'd have to worry about any damage from leaving it.

Hi all, I've been looking around for information on mash rest temperatures. I've come to find that a beta rest makes for a more fermentable dryer beer, and an Alpha rest makes for a less fermentable sweeter beer. I've been seeing things like "protein rest", "diacetyle rest", etc. What are all the various mash rests, and when do you know to use a specific rest, or combination of mash rests. Please break down this information for me.

The current go-to for german lager brewing is simple.

Rest 1 around 30m at 145f then 30m at 160f then 10m mash out at 170f.

You don't want to rest in the 'protein rest' ranges. I do this mash as well as single infusions regularly. In my experience it provides a bit more body and improved head retention compared to a single. I also get increased efficiency (not that it matters at our price scale). If you can get your hands on Kunze - Technology, Brewing, & Malting Section 3.2 goes into the science behind the rests.

All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: June 30, 2017, 05:36:07 PM »
Thanks.  No worries.  I don't have much time during the day lately either.

I'll try to read tonight over a glass.

Yea, it's insanely simple. I have dried bread yeast around in bulk which I use with table sugar (cheaper than using a packet of S-05). Think I was doing 11 or 12 grams each and adding it while heating strike water. By the time I'm ready to mash it's done it's job.

I've recorded post lauter DO of <1ppm using a Brew Bag. I dough in gently with a stainless steel scoop, try not to splash too much, and remove the bag as gently as possible. I wouldn't be surprised if more advanced systems like Bryan's do a better job, but it's nice to know that even with a very simple setup and no extra time you can still greatly reduce hot side oxygen.

All Grain Brewing / Re: Examining Oxygen Ingress: Should I Pre-boil?
« on: June 30, 2017, 05:28:01 PM »
I've been using the yeast method.  I brew outside, so I figure by the time I wheel the kettle to the garage and cool it down, I would be back at square one.

It works well. I own an Extech DO meter and actually measured slightly lower strike water DO with yeast + sugar than pre-boil (but that was only 1 or 2 tests). 

That being said, now I primarily pre-boil. Just as easy on my current setup and eliminates any concerns about the dead yeast.

General Homebrew Discussion / Re: 8 gallon whiskey barrel
« on: June 22, 2017, 03:01:09 PM »
Used one for a couple batches some years ago - worked well. Now it's a nice end table. Agreed - best to keep it filled for storage.

All Grain Brewing / Re: What FG should I be shooting for
« on: June 07, 2017, 02:56:07 AM »
Folks will tell you about the Fast Ferment Test, which can give you a fairly quick determination that is batch specific for final gravity.  However, that requires pulling some of the wort off at the point of chilling, prior to fermentation.  My guess based on the recipe - and it is a complete WAG here - would be somewhere in the neighborhood of 1.010.  At this point simply let it ferment out and gravity test it at the end after activity subsides.  Done = 3 days with no change in gravity.

Good luck and welcome to the forum!  Cheers.

Actually my FFT is pulled off after yeast is pitched. This way it more accurately represents actual attenuation characteristics of the yeast used.

Just go ahead and pull a few hundred or so ml and put it on a stir plate, or if you don't have one a sanitized jar works, and then shake it every time you remember/walk by. In a day or 2 you should have a very close representation of your FG. Easy peasy.

Yes, I would take that to be before fermentation has taken hold with the batch....if the OP caught it quickly enough, he could grab the sample that same day as pitching.

No, actually.. here:

Good idea. Much easier than the traditional method I've tried (from Kai I think)

General Homebrew Discussion / Re: Wanting to move to all grain
« on: June 07, 2017, 02:44:23 AM »
A bag may be a nice way to start since it's a minimal investment over your current set-up. Brew Bag sells nice ones.

When making that jump to all-grain just make sure you're paying attention to the mash as pH and water chemistry are important but don't have to be complex.

I would pick up a cheap pH meter, some calibration solution, and download Brun Water (if you haven't already).

The Pub / Re: What is the Purpose of this Forum?
« on: June 06, 2017, 09:17:46 PM »
I've had similar feelings. Overall, I think our brewing culture in general including many American craft brewers, the AHA, and LHBS seem to have settled into a good-enough mentality.

Initially this forum was a HUGE driver in my jump from a beginning brewer to consistently brewing beers I enjoy (which I am quite grateful for and plan to stick around) but the recent personality clashes seem to have doubled down on a resistance to some of the more advanced techniques brought up from folks who read Kunze & Narziss.

Of course people brew for different reasons and that's perfectly fine - this forum seems dominated by the keep brewing fun and achieve good-enough results camp while the recently emerged GBF is dominated by people obsessed with the technical, as evidenced by members owning DO meters and copies of sturdy German texts.

You guys are right tho that the forum IS it's members. So it's a shame the personality clashes have resulted in some of the technically minded people primarily operating on other sites. I'd rather click on one site instead of 3 + facebook messenger when I'm thinking something thru.

That being said I feel much stronger about the lack of service LHBS provide to brewers past the beginner stage. I've yet to speak to a LHBS clerk who even understands mash pH as evidenced by last experience crushing grain there "Why do you want acid malt in your pilsner grist, going for some sort of twang?". I would love a shop that had an advanced section that sold RO water, pH Meters, calibration solution, DO meters, and provided assistance with building a water profile. But financially I imagine it makes sense to cater to beginning and intermediate levels.

And even stronger than that about some of the garbage upstart "craft" brewers put out now a day like terribly brewed beer with no head and some strange ingredients served in a shaker glass.

But at the end of the day there are still a lot of people on here with plenty of experience making the AHA a solid resource who I trust is looking out for the best interest of brewers. Even if the forum turns into a soap opera at times.

General Homebrew Discussion / Re: Guinness Porter
« on: May 12, 2017, 02:03:49 PM »
Enjoyed that

I think that analyzing the experiment and trying to troubleshoot the inconsistencies is still a worthwhile discussion. I think there were some real great technical exchanges in this thread.

Sent from my iPhone using Tapatalk

Agreed but the worthwhile discussion part but overall this thread is pure hot garbage. It's absurd.

I don't see how when confronted with the practices of the big breweries and texts from experts that anyone could doubt that minimizing oxygen exposure in the brewhouse is a solid best practice. I do get that the use of SMB to that end could be debated and I certainly think the initial recommendation of 100ppm was way too high (I mean I use a damn brew bag and I'm now using 25ppm). But these should be points that are discussed the same way we may debate about acid malt vs sauergut vs technical acid or shaken vs stirred.

Overall, abrasive as Bryan may have come off here to people at a time, the team at GBF put together a lot of great information on brewing Bavarian Lager including fermentation, proper grain bills, hopping regimes, spunding, how to read a malt spec sheet and it's importance, pH specifics, water, and yes oxygen. To concentrate only on the use of SMB is textbook loosing the forrest for the trees when it comes to brewing great bavarian style lager.

It's disappointing. I learned a ton from this forum but now visiting this site is like visiting a tabloid to check up on the gossip and name calling. It's turned from a discussion of brewing to a clash of big personalities. Pure hot garbage.

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