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Topics - Robert

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General Homebrew Discussion / Hops Direct
« on: October 12, 2018, 06:37:46 PM »
My order of new, 2018 crop, whole-cone hops from Hops Direct/ Puterbaugh Farms arrived today,  just in time for tomorrow's brew.   Every single "pound" I've ever had from them has come in a few ounces over weight!  Can't complain about that.  Not to mention quality is as good as you could ask for,  and great prices, too.  Just thought I'd share my experience.   (Have never bought pellets from them,  so can't offer a testimonial there.)

The Pub / Earliest homebrewing evidence
« on: September 20, 2018, 05:58:12 PM »
13,000 years ago:

(Especially interesting they were malting and mashing.)

All Grain Brewing / Score another for cloudy wort
« on: September 14, 2018, 08:13:09 PM »
Recent study found that very turbid wort carrying 50 times the normal amounts of solids both into the boil and into the fermenter, thus increasing the amount of both zinc and lipids, led to more rapid fermentation, healthier yeast, no need for zinc supplementation, and no need for aeration, as the lipids provided meant yeast could skip the aerobic phase and just take up sterols rather than synthesize them.  Also surprisingly led to reduced esters and fusels.  And note:  this was done by -- gasp -- Germans!  Recent MBAA podcast, and abstract here

Takeaway:  RDWHAHB

Ingredients / Brewtan B and haze, redux
« on: September 13, 2018, 07:33:43 PM »
Don't want to resurrect a lengthy thread I started in the Spring, which didn't really resolve anything (I had suspected it was a calcium issue,) but.... Went back to using Brewtan B, and, lo and behold, all those beers have again had an intractable haze. (My haze troubles had vanished when I had dropped the BTB.) This weekend I'm going to do the identical brew to last, but without BTB, to see what happens.

Meanwhile I have a new suspicion I had almost come around to in that earlier thread:

Brewtan A, which is promoted for fixing a permanent yeast and colloidal haze in NEIPA and wheat beers, is described by the manufacturer as a "medium to high molecular weight" form of gallotannin. Brewtan B, promoted as a preventative of such hazes, is described as a "high molecular weight" form.

So, QUESTION:   Does anybody know if it is possible for Brewtan B to degrade to a lower molecular weight form in (improper?) storage, becoming more like Brewtan A, possibly leading to the experience I've had with it?  Could my source simply be no good?

The Pub / That which we call a rose / By any other word...
« on: September 11, 2018, 10:20:49 PM »
Driving by today, I noticed that our erstwhile Sewage Treatment Plant is now styled the Water Reclamation Facility.  Yep, still smells "as sweet."

Commercial Beer Reviews / Sierra Nevada/ Weihenstephan Oktoberfest
« on: August 21, 2018, 01:03:12 AM »
First O-fest I've tried this year, and, sad to say, it won't be my favorite one of the year.  It checks all the boxes.  There's really nothing wrong.  But that's it, like if Watson the computer wrote the perfect Mozart sonata.  Then again, it is a recipe from a brewing school.  Will still please a lot of people, "beer for drinking, not for thinking." 

(I rarely do get thrilled by SN's O-fests, but really liked last year's.  Anyone recall who the collaborator was?)

Yeast and Fermentation / How to get a little fruity with 34/70
« on: August 17, 2018, 03:36:25 PM »
I've been planning a couple of APAs next, but I'll have a nice, big 2nd gen pitch of Weihenstephan 34/70 harvested from primary of my Oktoberfest-Märzen and it seems a shame to let it go to waste, as it's been my long time house lager strain taken out many generations.  Thinking of trying it instead of a dry English yeast fermented cool for a clean, lightly fruity, American ale character.  I'd plan on fermenting warm (65°-68°F.)  But does anybody have good experience on how pitch rate affects esteriness in this strain (W-34/70, WY2124, WLP830, L13...) at any temperature?  (I have some vague suspicions but I'd like more input.)  I know pitch rate vs. esters is confusing anyway, I remember Denny had a recent thread that didn't really resolve anything.  But any empirical or anecdotal evidence is welcome.

The Pub / Rocket City shout-out
« on: August 12, 2018, 10:32:12 PM »
Travel section of my Sunday paper has a feature on Huntsville.  Reports this cool event at the Space & Rocket Center:

"German-style beer gardens are hosted beneath the Saturn V every Thursday evening, spring to fall. Engineers and their families mobbed a recent one.

Beverages included T-Minus, a locally made, tangerine-flavored beer."

Hey, I know who brews that! 

The Pub / Headline of the day
« on: July 31, 2018, 12:27:01 AM »
On my local news app:

     "Browns Sign Some Guys"

Yeah, probably doesn't much matter who they are.

General Homebrew Discussion / Think I'm going back to whole cone
« on: July 29, 2018, 01:08:25 AM »
Been thinking (I know, dangerous.)  Switched to pellets a couple of years ago, after nearly three decades of resistance, because it seemed inevitable.   Whole cone availability and variety on the wane, "everybody else is doing it...."  But I just never dug it.  I missed the more elegant flavor, bitterness and aroma, the natural filter bed, the clearer wort, the smoother, clearer beer with less ageing... oh yeah, better boil over prevention with FWH and cleaner yeast crop... I may just be an old fogey, but I missed whole hops.  So I just ordered a bunch. I'll make all my beers with fewer varieties if that's what it takes. The only drawback is, I kind of liked having room for food in the freezer.  Anybody else gone back, or felt the urge?

Yeast and Fermentation / Another stir/no stir question
« on: July 27, 2018, 10:26:36 PM »
Now that Saccharomyces is back, I can ask this question.  I have (largely) assimilated the lessons previously imparted.  Forgive me if this was back there and I missed it. Where I'm at a loss is this:  Chris White, in his book, states that a stirred starter will grow two to three times more yeast than a non-stirred starter.  Given that providing continuous aeration cannot, due to the Crabtree effect, extend respiratory growth, can remaining effects like driving off CO2 and keeping yeast in suspension really have that much impact on growth, as I have simply trusted, or is he just wrong?  I have assumed that his assertion is based on experimental data.  (Please ignore the issue of vitality trumping biomass, although White also makes claims for the yeast health in stirred starters. That's another topic.  My question here is strictly about growth.)  TIA.

General Homebrew Discussion / New info on sanitizers
« on: July 16, 2018, 05:25:21 PM »
MBAA podcast ep. 96

Some very interesting (and potentially scary) stuff.  Apparently iodophor, especially at no-rinse concentrations,  isn't really very effective.  Worth a listen.   

The Pub / It was only a matter of time
« on: July 08, 2018, 08:45:33 PM »
I was just cruising down the beer aisle, and there it was -- a Black NEIPA!

Collaboration by Platform (Cleveland) and Against the Grain (Louisville, KY.)  Actually, I guess I'll have to try this, just to see how you can tell it's opaque when it's already black.  ???

Commercial Beer Reviews / Braupakt
« on: May 31, 2018, 05:55:17 PM »
Collaboration between Weihenstephan (made by them) and Sierra Nevada, this is a Hefeweizen, 14.5°P, hopped to 35 IBU with Chinook and Amarillo (IIRC.)  A thoroughly enjoyable beer.  What really surprised me (besides the American influenced bigness) was that the hops are not more of a presence -- this is decidedly a Hefeweizen in character.  Two things occurred to me: 1) maybe it's a bit oxidized and the aroma has been compromised a bit, and 2) maybe these hops just play so well with the yeast, that the hoppiness IS there, and I'm misidentifying it as part of the yeast character.  So then comes the big idea somebody's got to try now:  Hefeweizen yeast in a big, juicy NEIPA (maybe skip the ferulic rest though?)  Why not back up that fruit with some spice, and get extra haze to boot? Anyway, this is a nice summer beer, if a bit dangerous at 6% ABV yet crushable.

Ingredients / Mecca Grade and other floor malts
« on: April 15, 2018, 06:21:11 PM »
Thought I'd start a new thread as I'd rather not further derail the "things to do in Portland" topic. [See] I hope Seth Klann will respond to this.  How do the floor malts coming from say Weyermann and other Czech maltings compare to Mecca Grade's process as far as depth of the piece on the floor or going into the kiln, consistency of the product, and so on, the aspects of your process that you note so distinguish MG from pneumatic malts? Are they similar, or somewhere in between?   I am familiar with the European malts, but have had no access to Mecca Grade.

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