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Messages - narcout

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1
General Homebrew Discussion / Re: Pics of recent brews?
« on: Today at 08:08:35 AM »
I don't know how some of you get such good pictures, with no condensation on the glass - it's impressive.

Anyway, this is my latest Belgian Strong Golden: 74.1% German pils, 3.7% Carafoam, 22.2% cane sugar and hopped with EKG, Saaz and Styrian Goldings.

As far as I can tell, the Carafoam didn't really make any difference.  I'll probably drop it on the next batch.


2
General Homebrew Discussion / Re: Experimental Brewing podcast Episode 29
« on: December 08, 2016, 10:13:54 AM »
I like my beer glasses.

3
All Grain Brewing / Re: Introduction to Low Oxygen Brewing
« on: December 05, 2016, 03:28:19 PM »
And keep in mind if these are larger sized breweries, then by default they are already low - dissolved oxygen brewing due to their larger wort production.

Though I wonder if their larger scale is moot if they aren't using de-oxygenated water for mashing.


4
All Grain Brewing / Re: decoction mashing / home brewing myths
« on: December 05, 2016, 10:51:23 AM »
I've always been interested in processes and procedures in general, I guess that's what drew me to home brewing in the first place. If their is such a thing, what is the easiest way for a home brewer to tackle the decoction mash? Are their any good, step by step articles you can recommend reading?

Thanks guys and gals.
Curtdogg

It's not specific to decoction mashing, but I think the best explanation I have read of the mashing process is in Principles of Brewing Science by George Fix.  It made a lot more sense to me than the chapter on mashing in How to Brew by Palmer.

"Beta converts glucose into complex types of sugar called maltose and malto-trios."

That's something I have never heard before.  That enzymes in the mash create more complex sugars like maltose (a disaccharide) and maltotriose (a trisaccharide) from glucose (a monosaccharide)?

5
All Grain Brewing / Re: First Low Oxygen Brew
« on: December 04, 2016, 09:14:18 AM »
I'm used to the hot break that looks like egg drop soup.

It's the brown stuff on top of the foam that I don't usually see this much off.  My first low oxygen beer didn't have it (picture below), but I used totally different malts.  It's easy enough to skim though.



Everything went pretty smoothly.  Hit 73% efficiency again so I guess that's the number for now.  I need to buy 10 lbs. of ice next time; 5 didn't quite cut it.

6
All Grain Brewing / Re: First Low Oxygen Brew
« on: December 03, 2016, 02:16:14 PM »
Well, it's still chugging along. Gauge is going up 1 psi per day. 

I just started the boil on my second low oxygen batch.  I received an extra large helping of whatever you call this stuff:



I'm in the habit of skimming it off, though I wonder sometimes if that negatively affects head retention.

Provided I'm doing it right, this low oxygen brewing isn't really that complicated, at least for ales.

7
Equipment and Software / Mash Caps
« on: December 02, 2016, 02:13:54 PM »
Have any of you who mash in coolers fabricated a mash cap for low oxygen brewing?

I was thinking about getting something like the below and trimming it down to size (need to measure my tun to figure out what size I need).

https://www.amazon.com/Kitchen-Silicone-Nonstick-Fondant-Counter/dp/B015PTPOHY/ref=sr_1_5?ie=UTF8&qid=1480713139&sr=8-5&keywords=large+silicone+baking+mat

8
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: December 02, 2016, 12:45:10 PM »
Pressure is pressure no matter what the source.

True, but you can be more confident in your FG in you actually ferment to completion.  It's a moot point for me anyway as I really don't bottle anymore.

Have you tried it out yet?

9
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« on: December 02, 2016, 12:00:55 PM »
Interesting idea. Which has me wondering whether spunding in the keg (particularly if you're already using a keg as your primary fermenter) prior to bottling would confer similar advantages to bottle-spunding, with the added advantage of being able to check your carbonation prior to bottling.

You'd lose the advantage of having active yeast to scavenge any O2 picked up during the transfer from keg to bottle.

That said, I personally am too risk adverse for bottle spunding.

10
The Pub / Re: What's the Weather Like Where You Are?
« on: December 02, 2016, 10:18:04 AM »
It's windy as hell; there are palm fronds everywhere.

11
General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: December 02, 2016, 10:16:20 AM »
I have an APA planned for tomorrow morning.  I'm going to deviate from my usual APA grain bill and try something new.

2-row (85%)
Crystal 15 (8.5%)
White wheat malt (6.5%)

Bitter with Magnum, finish with Citra and Amarillo

Two packs of Wyeast 1272

This will be a low oxygen batch so I'm going to skip the dry hops.

It seemed really appealing when I was ordering ingredients two weeks ago, but with the sudden change of weather I kind of wish I'd planned an oatmeal stout instead.  Hopefully, I'll be able to squeeze in one more batch before the end of the year.

12
All Grain Brewing / Re: Water Chemistry question
« on: December 01, 2016, 05:25:31 PM »
RO water generally has a bit more mineral content than distilled (which has virtually none). 

I don't use RO, but my understanding is that the mineral content varies from machine to machine.  Some people here use an inexpensive TDS (total dissolved solids) meter to double check.

(Publix)

I miss Publix.  Their fried chicken is amazing.

13
All Grain Brewing / Re: Water Chemistry question
« on: December 01, 2016, 03:32:15 PM »
I don't think you need to worry about adding bicarbonate if your projected mash pH is already over target.

Play around with the spreadsheet, but if you are using RO or distilled water, I don't think it's going to matter what you enter as the pH of the source water.  It's going to have virtually no buffering capacity anyway.

14
Commercial Beer Reviews / Re: Sierra Nevada Celebration 2016
« on: December 01, 2016, 10:44:42 AM »
I'm sure my memory of what something tasted like a year ago is also totally wrong. 

I really love this beer.  I used to brew a Celebrationesque IPA every so often, maybe I should dust it off while I have some of the real stuff to compare it to.

15
Commercial Beer Reviews / Sierra Nevada Celebration 2016
« on: December 01, 2016, 10:31:07 AM »
Seeing this in the store makes me happy every year.   

For whatever reason, it always tastes different than I remember from the previous year, but it's always great.

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