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Topics - topher.bartos

Pages: [1] 2
1
General Homebrew Discussion / I have an idea for home-brewers
« on: January 22, 2014, 09:15:18 PM »
Hi!

I'm a life long member of the AHA and I want to take my brewing to the next level. Please believe me that I'm not selling anything, but would love some feedback. If by some off-the-wall chance there is a big demand for something like this, I'd love to complete this creation.

Here is my vision:

http://blog.hopburp.com

And here is my current site:

https://www.hopburp.com

Also, here is my email if you want to talk in private (hate mail, feedback, love mail, etc.):

toph@hopburp.com

Please understand that I'm not selling anything, but interested in feedback about my idea. And if anybody is a programmer and would like to help out, don't hesitate to email me!

Thanks,

Chris

2
Yeast and Fermentation / FYI: Yeast Aeration
« on: May 24, 2013, 10:09:30 AM »
I highly recommend "Yeast" by Chris White and Jamil Zainasheff. It talks a little bit about aeration and it references a study that shows that VHG (very high gravity) beers, would benefit a great deal with adding a 2nd dose of oxygen 12 to 18 hours after inoculation.

Here is the study: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2007.tb00274.x/pdf

I wanted to figure out what the study considered "very high gravity" so, I read the study and turns out a VHG beer is one at or higher than 18 PLATO (1074 OG). I didn't really think 1074 was "VERY" high... oh well...

Adding a 2nd dose of oxygen around 12 - 18 hours will reduce fermentation time by 33% and reduce acetaldehyde and diacetyl production for much tastier beers.

I thought some of you would like to know.

Keep brewing,

Chris

3
General Homebrew Discussion / cold conditioning
« on: April 30, 2013, 12:53:56 PM »
I recently made a Blonde Ale and I just finished bottling it. The BJCP guidelines say that sometimes Blonde Ales are cold conditioned and Kolshs seem to also be cold conditioned as they are in the same category of beers. However, John Palmer in his book says that Cold Conditioning just helps to participate out large proteins including tannins and phenols which is what fining agents do anyway. I'm of course paraphrasing but my question is if one were to use fining agents, in my case I use whirlfloc, is cold conditioning really necessary?

4
General Homebrew Discussion / A few ideas for better beer.
« on: March 03, 2013, 05:39:10 PM »
I have a few ideas that I personally need to do for better beer. Please send me some suggestions.

1. Aeration system (aquarium pump / stone)

2. Yeast starter (using MrMalty.com or wyeast calculator)

3. Cooler fermentation temps (fridge / water tub / lowering my apartment temp, etc.)

4. Bru'n Water / 5.2 pH stabilizer (does this work) / John Palmers Nomograph

I think all these are very important but I haven't really worried about them because I was worrying more about mash efficiency more than anything else.

My question: Should I try these all at once or should I do each one one at a time?

5
General Homebrew Discussion / I need a palate
« on: March 01, 2013, 07:10:50 PM »
My palate needs prepping before I can taste any subtle flavors in beer. I'm not a BJCP judge so I'm not trained in beer flavors and off-flavors, etc.

I know what good beer tastes like, but only when I prep my palate with a wide range of tastes (or beers), is when I can really taste the subtle nuances of beer.

I've been brewing since 2005 and I just started doing all-grain a few months ago and now I'm absolutely obsessed. I just submitted a beer in the NHC for the first time. This will be my very first beer competition. I think I make really good beer for a brand new all-grain brewer. I don't have a lot of control over my fermentation process. I still don't have a good aerator, I don't have a stir plate, I don't have a good way of controlling temperature (YET), but I still make pretty good beer.

Even typing that makes me think that's far-fetched. So, I need a palate. I need somebody to judge my beers and tell me what is wrong with it. I want to become a better brewer. I want to become the best brewer.

Please help a homebrewer out!


6
Kegging and Bottling / Super Hoppy Irish Red Ale.
« on: February 24, 2013, 01:08:43 PM »


This is a super hoppy Irish Red Ale that I just bottled. It's unbelievably clear. It's the clearest beer I've ever bottled.

My question is is there enough yeast in such a clear beer for carbonation? Should I have pitched more yeast prior to bottling?

My FG was right around 1010 - 1012 and fermented for about 3 weeks.

7
General Homebrew Discussion / Green Beer Question
« on: February 11, 2013, 06:52:17 PM »
I have a stupid question about green beer.

I've heard mix opinions about green beer. I know it's acetaldehyde that gives it's green apple / tart flavor. But where I have a misunderstanding is when yeast starts transforming acetaldehyde back to ethanol.

I've heard you should keep the beer in the primary for a week (or more) longer than usual to give the yeast some time to metabolize the acetaldehyde because once you take it off the trub there is nothing you can do about it. But also, I've heard that you can just condition it in the bottle for a few weeks and the same thing will occur.

So, what is the best way to go about the acetaldehyde? I brewed some extract batches that had that green apple taste but because I was young and inexperienced, I'd drink it thinking it was just how extract homebrew tastes. But, now I'm not convinced.

What do you think?


8
Equipment and Software / Aeration Systems
« on: February 11, 2013, 10:41:59 AM »
I've been very concerned about my level of pre-fermentation aeration. I feel it is lacking.

Does anybody know of any good / affordable aeration systems or aquarium pumps or something else.

Thanks!

9
My very first AG batch has been in bottles for 6 days. I can't wait any longer.

I think I'm going to try one just to make some notes on how my beer ages over time...

I need some encouragement.

10
General Homebrew Discussion / BJCP Guideline question
« on: January 28, 2013, 05:10:17 PM »
I'm brewing an Irish Red Ale. (Heating up strike water)

Using BeerSmith2, I started with an Irish Red Ale that I created based on BJCP Guidelines. Then, I changed the beer style to American IPA and tried to get everything within that guideline. So, I basically turned an Irish Red Ale into an Irish Red IPA. I have high hopes for this beer. I think it will turn out delicious.

But, I may want to submit it to competitions. So, since it's technically an American IPA minus American Ale yeast, I probably won't be able to submit it to American IPA competitions. I'm using White Labs Irish Ale Yeast for this beer. Yes, I'm doing this to experiment but also, St. Patty's Day is near.

How do I submit this to competitions assuming it going to come out to be delicious? Or, do I have to find one of the "creative competitions"?

-- Chris

11
The Pub / AHA Conference 2013 Financing Question
« on: January 24, 2013, 09:24:59 AM »
This is going to be my first conference if I can register on time.

Is there a financing option ($$ / month) ? Or, do you have to pay in full when you register?

Thanks

12
Yeast and Fermentation / Irish Moss added to fermentor?
« on: January 23, 2013, 01:51:33 PM »
Hello,

I forgot to add irish moss to my boil so I was wondering if anybody boiled some irish moss and added it to the fermentor (primary or secondary) and holding it for a few days before bottling?

I have never tried this, but would like to see if there are any objections before I begin.

Thanks,

Chris

13
Homebrewer Bios / Brewer Bio (Chris Bartos)
« on: January 21, 2013, 03:21:45 PM »
Who Are You (please include a picture): 


Chris Bartos

Home Town (City, State):
Columbus, OH

Homebrew Club:
The Scioto, Olentangy and Darby Zymurgists (SODZ)

I've been a homebrewer since:
2005

Do you have a homebrewing disaster you'd like to share?
I brewed a beer on one Friday after work. Went home to visit my family for the weekend and when I came back to check on my beer, my fermenting bucket had exploded and beer went everywhere (ceilings, walls, etc..). It was quite the clean-up.

What is your favorite style(s) to brew?
I'm a big Imperial Stout fan. I brew a lot of IPAs and Porters as well.

What style(s) will you never brew?
I can't choose a style I would never brew. I see myself brewing all of the styles and even invent my own styles at some point. Currently, I can't brew a lager because I don't have a refrigerator, but it's just a matter of time.

What was the first beer you ever brewed?  How did it turn out?
It was an English style Pale Ale from a kit that came with my first brew set. It was very watery. My friends used the words "earthy" and "sediment-y"

Have you ever had a homebrew mistake that turned out great?
I brewed an Imperial Coffee Stout at too high of temperatures and I could pick out a lot of Fusel Alcohols. But, after a few months of aging, the harshness went away and the coffee taste and aroma came out beautifully.

What is your favorite beer recipe?
"The Sloth" a Belgian-style Dark Ale that I invented.

Are you a BJCP Judge?  If so, what is your rank and how long have you been judging?
No, I'm not a BJCP judge. I would like to be someday.

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc?
My only trick:
Don't torture yourself thinking about all the things you should have done or failed to do. Relax, Don't worry, have a homebrew. Works every time!

Describe your brew system.
I used to brew only extract until after Christmas last year. Now, I have a 10 gallon mash-tun, an 8 gallon brew kettle, 5-gallon kettle and an 8 gallon glass carboy and a 5.5 gallon glass carboy. I hardly ever use secondary fermentors and I still bottle condition. I'm currently saving up for a kegging system.

How frequently do you brew (times/month or /year)?
4-5 times a month. As soon as I have an open carboy, you will find me brewing a batch. I'm obsessed.

What is your favorite malt?  Why?
I'm a fan of Chocolate Malt. I like the chocolate favor it brings out in beer. Chocolate flavors from Chocolate malt, and some roasted malt, and you have yourself a deliciously malty beer.

What is your favorite hop? Why?
Citra. I love the flavor of citrus, grapefruit bitterness in my beer. I decide to make an IPA? You can bet I'm going to be using Citra hops (if I can find it).

Do you have a favorite or house yeast? What qualities do you like about that yeast?
I don't really have a favorite. There are so many different strains out there. If I'm brewing a Belgian, I want the phenols from a Belgian yeast. I'm brewing a Pale Ale? I'll need a clean yeast strain that flocculates well...

Can you send a picture or two of some labels you've created for your homebrew?
I made a funny label for a beer I made for my best friend's wedding. I can't find it. Damn..

Do you brew alone, with friends or with someone you live with?
Alone.

Are you an indoor or outdoor brewer?
Indoor

List some of the names you've given your beers. Which is your favorite?
"The Sloth" - Belgian Style Dark Ale
"Fire on the Mountain" - Smoked Red Ale
"Kevin's Groom Brew" - SUPER hoppy IIPA
"Hoppopotamus" - Dogfish Head 90 Minute clone
"Drunk Lepraucan" - Imperial Irish Coffee Stout

I think "Fire on the Mountain" is my favorite name but the best tasting beer is "The Sloth"

14
All Grain Brewing / First 2 all-grain batches in 2 days
« on: January 15, 2013, 09:43:37 AM »
I made two batches of all-grain in 2 consecutive days. These are my first all-grain beers ever.

The first one (the darker one in this picture) was supposed to be a Red IPA. Obviously, it's more brown than red so I'll have to experiment with less dark grain. I was going to put in 100% Citra hops to give it a citrus flavor and aroma but I couldn't find any in my area so I used all Columbus hops. The pre-fermented wort tastes and smells a bit horrible. I'm hoping it will mellow out. It's like drinking an onion covered in garlic. Not something I want in my beer.

The lighter beer is 100% pale malt with Magnum for bittering and Cascade for flavor and aroma. It actually tastes fairly nice. It's a bit fruity and extremely floral but I think it should clean up considerably after it's done fermenting.

I'm worried about the Columbus hopped beer. I'm considering blending the two beers. Cascade and Columbus hops seems to go well together. Or, I'll just wait it out and see if they both mellow a little.


15
General Homebrew Discussion / Thermometer?
« on: December 28, 2012, 06:54:16 PM »
What is the best thermometer to use? I have a floating thermometer but I need to upgrade to something more accurate / instant.

Thanks.

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