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Topics - brewmasternpb

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Ingredients / New school Euro Hops and Saison
« on: April 17, 2018, 04:24:07 AM »
Hi Friends,

I am planning several farmhouse-esque beers , bit I want to feature new-school european hops.  My first beer was single hopped Grisette with a fair amount of Hallertau Blanc at flameout. I will be doing about 5 more beers with the same yeast (Inland Island Farmhouse/Saison).  Does anyone have other good euro hop varieties to try?

Ingredients / Fishy Hops?
« on: September 16, 2017, 01:59:34 AM »
A friend had me come to his house today to try a flavour that he found disagreeable in his most recent wet hopped IPA. He couldn't identify what the off flavour was, but when I tasted it, I tasted a bad fishy taste, kind of like seaweed. When I mentioned it, he agreed.  The hops were his home grown Cascades. Anyone else have fishy hops?
I should clarify, we then opened a vacuum sealed bag of said hops, and they had a soft, fishy aroma.

Events / NHC Thursday night?
« on: March 07, 2015, 08:49:51 PM »
With the Brewing Network Anniversary Party on Wednesday, and there being no Pro-Night, does anyone know of any Thursday night events for the NHC?

Events / NHC- Anyone bringing the fam?
« on: March 05, 2015, 04:44:00 AM »
Hi everyone!  My super-rad wife agreed to plan our summer vacation around the NHC this year!  I would like to know if anyone else is planning on having kids come along (of course not to beer events), since San Diego is pretty family friendly.

Homebrew Competitions / Colorado Homebrewers and judges
« on: May 26, 2014, 10:23:38 PM »
Hello all!  I just wanted you to know about the Pro-Am competition that Odyssey Beerwerks (Arvada, CO) is hosting.  I'm attaching the flyer, but registration is due May 30th, entries due June 5th, judging takes place June 7th and 8th. Categories for judging will be based on color!  We are also looking for Judges and Stewards, if interested, please e-mail
Cheers, and Good Luck!

Ingredients / Difference between WLP007 and WLP017
« on: February 03, 2014, 04:46:04 AM »
Hey gang,
WLP 007 is reportedly the Whitbread yeast, but the platinum strain, 017 is called Whitbread Ale.  Does anyone know the difference?

Ingredients / Is my water too minerally?
« on: February 01, 2014, 06:24:33 AM »
Hi Gang!
Within the last year, I have been trying to pay attention to my water.  The main reason being that my water does not lend itself to malt-forward dark beers, but I've tried to apply water treatment to every beer.
I have a copy of my water report, and I've input that into the calculator on brewers friend.  To determine my desired water profile, I use Bru'n water, that speadsheet allows you to put in the type of beer your making and gives you a desired water profile.  I then take that info and input it into the Brewer's friend calculator, and adjust my ions with salts from there.
Recently, a friend of mine, who's opinion I value a great deal, said that my pale ale tasted minerally/metallic.  After tasting the beer, I'm not sure if I taste that or not.  I just entered it into competition, so we'll see. 
My water started out with 23 PPM of Calcium, 23 PPM of Chloride and 16 PPM of sulfate. I added 6g of Gypsum and 2g of Cal Chloride to 48.32 qts of water (7 Gal Batch) to end up with: 65.5 PPM of calcium, 44.1 of chloride and 89.2 PPM of Sulfate.  The chloride:Sulfate ratio is 2.0. Everything I've read says you'll really notice a bitterness increase after a sulfate presence of <200 PPM of sulfate, so I feel mine is still low, I was just going by the Chloride:Sulfate ratio.   
If anyone who is familiar with water additives could let me know if my math and/or logic is flawed, that would be great.

Yeast and Fermentation / The cheap yeast
« on: November 04, 2013, 05:34:09 AM »
Has anyone bought the discounted yeast at the LHBS?  You know, the liquid yeast that's past it's shelf life?  I've been brewing for 11 years and I've always avoided it.  Today, I gave it a shot.  I'm brewing a Saison, and I already have a pack of the Belle Saison yeast, but there was a vial of the white labs Saison blend in the discount pile.  I figure that my cell count is fine with the dry yeast, I would try the Saison blend, just for added complexity.
When I got home, I plugged the yeast (by manufacture date) into the Mr. Malty calculator.  This yeast had a "best before" date of 9-22-13, which means it was manufactured on 5-22-13.  The calculator had it at 10 percent viability, but it appears that 10% is as low as the calculator goes, so it could be less.  The thing that gets me, the yeast was only 25% off!  With such low viability, it should be 75% off.  Anyway... Lesson learned, stay away from the bargain bin.

Yeast and Fermentation / Brett B
« on: September 28, 2013, 06:23:27 AM »
Hi guys. I brewed a 7 gallon batch of Belgian Dubbel. I fermented 5 gallons with Wyeast Flanders Golden Ale. I fermented 2 gallons with Wyeast Brett C. The 5 gallon Dubbel tasted great at Bottling. The Brett version tasted of chlorophenol. I am letting it age, will that go away?

Yeast and Fermentation / My plan for my sour program
« on: July 30, 2013, 03:05:59 AM »
Hey Gang, I would like some feedback on my proposed sour program for my home-brewery. It sounds convoluted, but it makes sense with my equipment and house. The main goal is to continue brewing as much as I currently do, which is once per month, and squeeze some fermenter space for funky/ sour beers.
The plan- Brew similar beers 3 times in a row. For each batch, I will brew 7 gallons. I will split each batch into 5 and 2 gallon batches. The 5 gallon batches will be my "intended" beers... Beers that the recipe was intended for, and beers that I will continue to use to enter in comps and judge my progress as a brewer.
The 2 gallon batches will initially be fermented with a Sach yeast. I will blend the 2 gallon batches until I get 3 batches together, make a 6 gallon blend. I then want to spike this blend with Brett and/or bacteria (depending on the base beers). I will then let that beer sit until it is ready. I will repeat this process every 3 beers. I would love to answer questions and get feedback.  Thanks, Dave.

Equipment and Software / Filter
« on: July 16, 2013, 06:55:34 AM »
Hey Guys, the only filtering I want to do on my water is for chlorine. I bought a Culligan whole house filter, because my new house doesn't have any faucets that work with my old faucet carbon filter. This unit comes with a 5 micron filter. Will that strip out anything I want in my beer? Will it get rid of chlorine?

Zymurgy / Zymurgy iphone app?
« on: June 18, 2013, 05:40:17 AM »
I saw an add for the Zymurgy app in the latest issue, but I can'y find it in the app store... any ideas?

General Homebrew Discussion / Water filter at new house
« on: June 18, 2013, 12:22:58 AM »
Hi gang,
I am moving into our new house next week, and of course, I'm stressing about how to brew in the new house!
One of the most easy improvements I ever made to my beer was adding a simple carbon filter on to my faucet to eliminate chlorine.  At the new house, I have a fancy faucet on the kitchen sink, and won't be able to attach my filter to it.  SO, I just wanted to see what other people do for filters (I just want to use a carbon filter, no need for an RO filter with my water).  I figure that I could just strap the filter on to the Garden Hose... would my water taste Garden-Hosey?

Ingredients / Water Calculator
« on: June 05, 2013, 05:32:23 AM »
Hey guys,
I'm using the water calculator on Brewer's friend, and have really learned a lot whilst tinkering around.
I have one question that is puzzling me:  If I check the box that says "Salts added to Mash only", I need to use nearly 3 times as much salts than if I don't check that box (If I were to salt my sparge water).  The reason why I'm asking is that I want my salts to go into the mash, as I don't want to raise the PH of my sparge water... but it seems counter-intuitive to triple the amount of salts if I just salt the Mash.  I'm hoping that one of the water guys sees this post...

Yeast and Fermentation / When is a Wit not a Wit?
« on: May 21, 2013, 05:11:51 AM »
Hey gang,
I want to make a beer that, for all intents and purposes, comes from a wit recipe but uses a slightly different yeast.  I want to use either WLP550 (Belgian ale) or WLP575 (Belgian Ale Blend) and not the usual Wit yeast.  I know that, by foregoing the Wit yeast(s), I am not going to get a beer that is exactly a wit.  I'm ok with this, as I probably won't enter it into a competition, I just don't want to make something awful. 
I usually think that you can combine any wort with any yeast, as long as fermentation, temperature and sanitation are good, and you'll have drinkable beer.  However, I have heard that Wits need that yeast to be good, because of the unmalted wheat.... I've settled that though, and am not using unmalted wheat.  I amusing Pilsner malt, white wheat and Oats (golden naked and flaked).
The reason I don't want to use the wit yeast is because I reuse yeast, and I want to do other styles later on, and the Wit yeast isn't great for the styles I want to do.
Any experience here, or knowledge related to the above mentioned yeast strains will be greatly appreciated.

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