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Messages - pjj2ba

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1
General Homebrew Discussion / Re: AHA Conference Hotels
« on: March 08, 2014, 05:09:47 PM »
We have family in MI, so we had to decide when to visit family and then when we would arrive.  It appears we waited too long.

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General Homebrew Discussion / Re: AHA Conference Hotels
« on: March 08, 2014, 04:41:09 PM »
All downtown hotels sold out already?  A glitch?  It is looking like I'll have to find a room elsewhere >:(

3
looks like a cool competition.  I brew a pretty decent CP, but I know it can't hang with the sharks that comp will likely draw.

It would be SOOO awesome if someone won with a single infusion...

Someone did in NYC - me!  No decoction, but did do a multi-step mash

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Kegging and Bottling / Re: Epoxy Mixers in the Dip Tube ?
« on: June 24, 2010, 09:38:07 PM »
I'm glad to see epoxy mixer use spreading.  The epoxy mixers should work, so the problem must be elsewhere,  There was a recent thread on another forum where people were having unsolvable foam problems.  Someone finally noticed that the bubbles were forming at the disconnect.  On closer inspection they noticed a flaw in the opening of the disconnect itself, that was results in extra turbulence, and foam.  Someone else noticed the same thing on their foamy tap.  Looks like it might have been a production issue.

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All Grain Brewing / Re: crushed grain life
« on: June 21, 2010, 09:05:25 PM »
As far as enzyme activity is concerned, 1 yr old crushed grain, properly stored, still has plenty of enzyme activity.  I think even two yr is OK - as far as conversion.  My wife uses this as a lab for her class and I designed it and prep the materials.  This last fall we had 2 yr old crushed to test but I never heard the results from my wife's teaching assistants.  I think it still converted.  This fall we'll have 3 yr old to test.

NOW, whether this tastes good is another question.  All we are testing for is enzyme activity. 

If the raw grain tastes good use it!

6
General Homebrew Discussion / Re: Sharing beers at the NHC
« on: June 21, 2010, 08:52:30 PM »
To tell you the truth, I don't think it was in the recipe.  I'm kinda hazy on that night (imagine that!), but IIRC he said it was an older beer.  So, it's either by chance or technique!  Boulder, do you recall?

This is something I think about all the time - Recipe versus process.  It seems to me that many people are focused on the recipe.  To be sure, this plays an important part, but people tend to ignore the process, which I think is equally, if not more important.

By analogy, I'm a tuba player, and a couple of years ago I had an antique tuba that  sometimes I could make it sound good, other times it was a struggle.  I had a lesson with a well known professional, and he made that horn sing.  Same horn, different "procedure".  One could have an award winning recipe and some folks will get a similar result using it, other won't.  These days I'm thinking the process is more important than the recipe, maybe 60/40.

7
I did the complicated mash too, but am using an American yeast (Safale 05).  I've gotten cloves out of this strain before.  I'm curious to see if I can get any banana (@ 65 F).  I actually "fast fermented" 2 gal of this (keg kicked already) and was surprised at how wheaty it tasted.  I'm curious to compare it to the conventional remaining 5 gal.

I'll be serving this up at our pig roast in two weeks.  If I do get banana, I'll post.  If not, no post.

8
BUT, if you are using glucose in you Belgian beers, you are also promoting ester formation, which no one seems to ever talk about.

Its more than just glucose sugar>

A Belgian supplier of sugar(s)

BELGOSUC SUGAR SPECIALITIES
http://www.belgosuc.be/EN/productgamma.asp

Which suggests even more that the Belgians appreciate the differences that different sugars give to the finished product, beyond resulting in a beer with a dry finish

9
Ingredients / Re: Alkalinity reduction using lime
« on: May 09, 2010, 07:38:24 PM »
what would happen if I jacked my calicum ppms up to about 250 with gypsum and added a 1/4 cup of slaked lime per 5 gallons.

Yikes that's a lot of lime.  I figured out my rate by trial and error.  I've been adding about 1-1.5 tsp for 10 gal of water (carbonates ~250 ppm).  I recall reading somewhere that the reaction to from chalk is VERY quick and therefore one can judge how much to add by watching the pH.  Once you have added enough lime to precipitate the carbonates, the pH will start to go up rapidly due to the excess of hydroxide ion as Kai said

10
My comment is actually more about Belgian beers.  I definitely wouldn't want to dry a wheat beer out!  The point I'm intrigued with the fact that the mantra about adding sugar is that it results in a drier beer.  BUT, if you are using glucose in you Belgian beers, you are also promoting ester formation, which no one seems to ever talk about.

I'll be brewing a wheat beer in the next month.  I think I'll give the Hermann mash a try.

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Not just for wheat beers!  I can see this having applications in some Belgian styles.  Could one mash this way and get more esters while fermenting at a slightly lower temperature?  This would help to limit fusel alcohol production in bigger beers, while still promoting ester formation

I've always wondered if this is another benefit from Belgian styles using sugar, particularly glucose.  The extra glucose not only helps the beer dry out, but can also promote ester formation

12
It's the yeast!  I find for many of my kegged beers that the first 2-6 pints will tasty extra sweet.  I made a Bohemian pils recently  This was fermented at 50*F and naturally carbed in a keg.  The first pints were really cloudy.  When tasting this beer I, and others would almost swear it was a pale ale,  Fruity, sweet, lots of aroma.  I almost had myself convinced I had mis-labeled the beer, but I hadn't brewed any ales, so I knew that couldn't be it.  About 10 days later, I was getting crystal clear pours and the fruitiness and sweetness were gone.  It now tastes like a BoPils.

I think this varies some with yeast strain.  I've also found White labs Saison II to have a quite sweet flavor to it.  I'm talking the yeast itself here, not the flavors it produces in the resultant beer.  I had drunk about 1/2 a keg of a saison I made when I had to move some kegs around.  This of course stirred up some yeast and the new couple pours were cloudy and sweet.  Then it settled out and the sweetness went away

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All Grain Brewing / Re: saison mash
« on: April 11, 2010, 08:30:11 PM »
I like White Labs Saison II strain, which is supposedly also from Dupont (correct?)  This strain has been a champ and has churned through some big beers typically finishing out around 1.006-7.  This is with all malt brews with no sugars added

14
General Homebrew Discussion / Re: What are your house styles?
« on: April 11, 2010, 08:23:29 PM »
I brew seasonally. 4 taps available.   I have a pretty set recipe for a porter and stout.  For summer I brew a std lager, a CAP and a pils.  I usually make several Pils, and use that to mess with ingredients/mashes etc.  I do have a house IPA I'll make 2-3X a year.  I'm still messing with my Belgian recipes.  So I guess a Belgian is a house regular, but I don't have a set recipe yet.  Well, I guess I do have pretty set Chimay Blue recipe, but I'm messing with other Belgians.  Also always a Kolsch and an Alt for our annual pig roast

15
I do something similar to this.  I brew with a lot of pilsner malt so I like to include a protein rest.  Last winter for my lagers I was doing 20:20:20 at 122:148:158.  I found this worked great for a Helles, Ofest and Bock, but had too much body for a Ger. Pils.  This year I lengthened the 148 step to 30 min and drop the 158 to 15 and my beers are just coming online and so far I've been liking the body I'm getting for the more hoppy/less malty pilsner styles

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