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Messages - BrodyR

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1
General Homebrew Discussion / Re: Guinness Porter
« on: May 12, 2017, 07:03:49 AM »
Enjoyed that

2
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.


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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.

3
All Grain Brewing / Re: Container for Holding Grain
« on: March 07, 2017, 07:45:58 AM »
5 Gallon buckets here. Cheap cheap cheap and they work great. Buy "gamma" lids at Lowes/Home Depot (cheapest I found is like $7) or a bucket opener to save your hands.

Digging that avatar btw Chris - love Vermont.

4
All Grain Brewing / Re: Container for Holding Grain
« on: March 07, 2017, 07:44:33 AM »
60 it is. Thanks again all.

5
All Grain Brewing / Re: Container for Holding Grain
« on: March 07, 2017, 06:31:32 AM »
Thanks everyone. Vittles look nice. So 60# over the 50# is the consensus?

6
All Grain Brewing / Container for Holding Grain
« on: March 06, 2017, 08:48:39 PM »
Any ideas on nice sealed vessels for holding 55# sacks of grain?

7
General Homebrew Discussion / Re: Carbonation for nitro
« on: January 27, 2017, 11:51:50 AM »
The attachment says to carbonate at @40psi for 5 days.  Is this with the blended (CO2/Nitro:75/25) mix or just straight CO2?  I assume that if you use straight CO2 to carb, you can adjust the psi/length based off of the 75/25 blend and then push with my nitro set up of 60/40.  Or it may be easier to just hook up my 60/40 blend to carb?

 ??? ??? ???

That is with the blend. If you have more C02 in your mix could always drop the PSI to serving a little sooner or reduce the carbonating PSI. It's very easy to overcarb nitro beers with the restricter faucet.

8
General Homebrew Discussion / Re: Carbonation for nitro
« on: January 27, 2017, 11:05:26 AM »
What is the recommended C02 carbonation length/level for IPA to push with nitro?  My beer gas blend is 60 CO2 / 40% Nitrogen.

Cheers

https://www.homebrewersassociation.org/attachments/presentations/pdf/2015/2015%20AHA%20Nitro%20Draught%20for%20the%20Homebrewer.pdf

9
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: December 22, 2016, 08:40:25 AM »
I've made it a standard practice and my lager brewing has improved tremendously from the input of the GBF. Honestly it's not that tough to implement most of the stuff.

On the hotside the key points are pre boil then chill (or add some yeast and sugar if that's a PITA on your system) then SMB dose which is not a huge hassle. Cold side everyones been worrying about already.

Upon doing a side by side the color difference on a Helles was reason enough for me to continue the practice. Also, I never really revamped my system, I'm still doing BIAB on propane, and even so have noticed a material difference.

11
General Homebrew Discussion / Re: Confessions of NE IPA brewers
« on: August 07, 2016, 03:18:00 PM »
The whole flour in the beer thing at Tired Hands was intentional.

Their base pale ale, Hop Hands is fairly haze on account of a ton of oats and lot's of dry hops. On beeradvocate it has a pretty high rating but was trashed by one of the alestrom's. He referred to it as milkshake beer.

After that, Tired Hands went and started the milkshake series where they made their beers intentionally hazy (hence the flour) as possible and added fruit in addition to the massive dry hops.

I think the whole thing was just them doubling down on the haze as an F-You.

12
There's been several side by sides with the mini-mash test. Do it yourself if you want - their tend to be differences in color and flavor.

It's one of those things... how to put it? I used to brew my lagers with a ramp up at the end of fermentation, transfer to a C02 purged serving keg, gelatin/crash, and force carb. Now I cold ferment, spund, keep O2 low, and lager > gelling. Even bought a copy of Kunze and a DO meter. The difference is stark. Like imagine if your goal was to brew authentic American IPA but you had never tried dry hopping before. Then one brew day you added 4oz of citra dry hops to your recipe. You wouldn't really feel the need to blind test yourself, you'd call it a win and keep exploring dry hopping methods.

That being said, I can't distinguish for certain which variables specifically are most leading to awesome lager (is it the oxygen? The fermentation schedule? The Spunding? The natural lagering?). I'm planning to brew up a s*** ton of Helles soon so maybe I'll throw one batch in there with zero-care given to O2 and see how it shakes out.

13
Without going on another loosely-related tangent, I have been looking at O2 pickup and I think that my brewdays are (were) filled with far more O2-pickup than most brewers.  I pour, I splash, I stir, I recirc... when I chill, I stir some more and when I transfer to primary I rack through a strainer and let it rain.  I do not have a DO meter but my guess is that I was allowing more O2 into my beers than I should have and even in the early stages of a beer, O2 can zap out malt depth and create an ungraceful finish in the beer.  As a result I tried brewtan and although some people claim "bias confirmation" (and I don't necessarily argue), my beers seem much softer, smoother, cleaner and they have more malt depth and hop definition than I was getting before.  I think Denny described it as a more "integrated" beer flavor and that's a good description.  On top of that I switched to an SS chiller (copper is oxidative, apparently), I adjusted my mash volume up and sparge volume down, I'm conditioning my malt and also skipping secondary and going from primary directly to CO2-purged keg.  I'm making the best beers of my 17-year brewing odyssey.

Yea, my lager's are night and day better since I incorporated the low-O2, cold fermentation, and spunding method's outlined by the GB team. My challenge now is incorporating my lager-centric process improvement's into my Pale Ale brewing (and all the challenges that ale fermentations and dry hopping add).

14
Denny - I'm with you there, I don't have a single solution. But, as a community, we can identify and measure the problem and brainstorm ways to improve.

Blatz - Yea, time is certainly a factor.

I'm not implying that if you let a little O2 in you're IPA is going to taste like wet cardboard and suck. But rather that taking efforts to eliminate as much cold-side O2 as possible seems to result in a more intense and longer lasting dry hop aroma.

There may be a slider too. If the camp that believes dry hopping off the yeast is better is correct, then maybe the yeast activity in a naturally carbonated IPA will be a detractor. A lot of variables I'm looking forward to exploring.


Denny - I'm definitely on a quest for the best way but I recognize that's not what the hobby is about for everyone. I have a buddy who's been brewing for some years and pays 0 attention to pH, mash acidification, fermentation temperature, or oxygen and that's fine! I think the level of detail and precision the GermanBrewing team is encouraging is awesome as well. It's all about enjoying the hobby and your beer. To some people that's keeping it as simple as possible and having fun. To other's the hobby becomes more engaging when you're constantly learning and improving.

Some things are subjective in brewing. Other's are quantifiable. You can measure pH, gravity, color, bitterness, dissolved oxygen, etc. We know that oxygen is bad for dry hops. All you have to do is let a growler of IPA sit a couple of days too long to prove that. If we can quantify that the standard homebrewing method of: Finish Fermentation in the carboy, cold crash & gel, then transfer into a serving keg is introducing a decent but of O2, even when you're careful, why not brainstorm solutions?

Because my experience has taught me that there isn't a single solution in many cases, especially this one.

15
Jeff - Sounds good, fun tool to have!

Village Taphouse - 0.8 Bar (~10psi)

HoosierBrew - Yea, this seems to be a debate among IPA brewers. As far as I understand it, the modern North East IPA brewers are hopping during the end of fermentation, but I could be mistaken. Pros are seen as less oxygen and more natural rousing. Sounds like a lot of people are doing both. Hop at end of ferment then hop again after. Nothing like 10oz of dry hops to kill a budget haha.

Denny - I'm definitely on a quest for the best way but I recognize that's not what the hobby is about for everyone. I have a buddy who's been brewing for some years and pays 0 attention to pH, mash acidification, fermentation temperature, or oxygen and that's fine! I think the level of detail and precision the GermanBrewing team is encouraging is awesome as well. It's all about enjoying the hobby and your beer. To some people that's keeping it as simple as possible and having fun. To other's the hobby becomes more engaging when you're constantly learning and improving.

Some things are subjective in brewing. Other's are quantifiable. You can measure pH, gravity, color, bitterness, dissolved oxygen, etc. We know that oxygen is bad for dry hops. All you have to do is let a growler of IPA sit a couple of days too long to prove that. If we can quantify that the standard homebrewing method of: Finish Fermentation in the carboy, cold crash & gel, then transfer into a serving keg is introducing a decent but of O2, even when you're careful, why not brainstorm solutions?

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