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Messages - narcout

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1
Yeast and Fermentation / Re: Another Starter Question
« on: April 20, 2014, 04:00:43 PM »
Commercial brewing is the bastardization of homebrewing, not the other way around.  I really feel that they are the ones in the sub-optimal position.

Prey tell?

This is just my personal opinion, but if I had to choose which of the two options below is more conducive to experimentation, more likely to advance the art (but admittedly perhaps not the science) of brewing, and generally be more enjoyable, I’d go with the first one.

     Brewing small batches without regard for mass appeal, marketability or cost of ingredients

     Brewing the same recipes over and over, thousands of gallons at a time in a profit-motivated enterprise.

Also, while I understand that this was not always the case, I think homebrewers today have access to the equipment, knowledge (just look at how many brewing texts geared towards the hobbyist have been published in the last 5 years) and ingredients necessary to produce beer that rivals (and in some instances exceeds) that being produced commercially.  I just don’t see a whole lot being done on a commercial scale that can’t be replicated, if not improved upon, by homebrewers (though there are of course exceptions).

2
Yeast and Fermentation / Re: Another Starter Question
« on: April 19, 2014, 04:22:52 PM »
Thanks for all the info, I'll have to give top cropping a try. 


3
Yeast and Fermentation / Re: Another Starter Question
« on: April 18, 2014, 06:25:53 PM »
Like so many things, we are working with sub optimal equipment, knowledge, and facilities in the homebrew world

Commercial brewing is the bastardization of homebrewing, not the other way around.  I really feel that they are the ones in the sub-optimal position.

4
Yeast and Fermentation / Re: Another Starter Question
« on: April 18, 2014, 01:29:54 PM »
Many poor practices are preached in amateur brewing like they are gospel (e.g., rinsing yeast with boiled tap water).

I don't reuse yeast very often, but when I do I follow the procedure outlined in Yeast.

Is there a bettter method I should investigate?


5
General Homebrew Discussion / Re: Commercial Kegerators
« on: April 17, 2014, 12:11:50 PM »
The modern BM23 is Energy Star certified.

That is the one I have (BM23-2).

6
General Homebrew Discussion / Re: Commercial Kegerators
« on: April 14, 2014, 12:24:58 PM »
I've had a Beverage Air for about 5 years now and have been very happy with it. 

7
Beer Recipes / Belgian Single
« on: April 06, 2014, 04:46:25 PM »
I brew a lot of Belgian singles.  It's a fun style to play with, and they always seem to turn out pretty well.

This is what I'm planning for next weekend.  I've never experimented with the lighter colored candi syrups before (I usually use evaporated cane sugar).

5.75 Gallon Batch

9 lbs. Belgian pils
1 lb. Golden Candi Syrup (5L)
1 oz. EKG 60 min
1 oz. Saaz 10 min
2 oz. Saaz 2 min
Wyeast 3522 (Belgian Ardennes) 

I'll probably pitch in the low to mid 60s, let it free rise, and cap it around 72.

8
Beer Recipes / Re: Citra APA
« on: April 06, 2014, 04:31:23 PM »
I just tapped this keg yesterday, and it's one of the better APAs I have brewed

To me the flavor/aroma is lemon, fresh cut grass, and ripe melon.  My wife said it tastes like Summer, which I think is fairly apt.

I'm glad I bumped up the dry hops, that was a good suggestion - so thanks.

9
Beer Recipes / Re: Mitch Steele excerpt
« on: April 06, 2014, 04:23:12 PM »
"2. Minimize crystal malts, or eliminate them. And only use the lightest (20°L or less) if you do want to use crystal malt."

I have to say, my favorite IPA recipe at the moment includes a pound of English dark crystal (80 SRM). 

10
Going Pro / Re: Congrats Pawtucket Partiot
« on: April 03, 2014, 12:28:08 PM »
Really fantastic, congratulations.


11
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 31, 2014, 10:04:20 AM »
I also have an inline flow meter that's a simple plastic spring loaded bead meter.

If possible, could you please post a link to that flow meter?

12
Beer Recipes / Dubbel
« on: March 27, 2014, 10:01:59 AM »
Recipes for Dubbels seem to range from just pils malt and candi syrup to 10 different specialty grains.

This is what I brewed on Sunday, and it leans more towards the simple, though it does include two crystal malts.

6 gallon batch - OG 1.063

8 lbs. Belgian Pils
3 lbs. Munich
.5 lbs. Caramunich
.5 lbs. Special B

1 lbs. Dark Candi Syrup

.5 oz. Magnum (60 min)

3787 (appropriately sized starter)

I oxygenated and pitched at 62 degrees and let it free rise. It seems to have peaked around 72 and has been holding steady at that temp. since about 48 hours after pitching. 

I was hoping it was going to rise a bit higher but decided against bringing the temp up with the heater.  I don't like it when my Belgians come out too clean, and I'm always trying to balance getting more flavors from the yeast against higher alcohols. 


13
Beer Recipes / Re: Citra APA
« on: March 26, 2014, 01:03:34 PM »
So I picked up two additional ounces of Citra and bumped the dry hops up to three ounces.

I racked it on Saturday, and it tasted pretty good, definitely not too bitter. 

I'm going to give it about a week on the dry hops, then cold crash and keg. 

14
Equipment and Software / Stainless Dry Hopper
« on: March 24, 2014, 02:35:45 PM »
I recently picked this up from stainlessbrewing.com.  It seems to be well fabricated, and I like the screw on top.  I'm using it now to dryhop an APA with 3 ounces of Citra, so we'll see how it goes.

It's hard to tell from the picture, but it's 10 inches tall. 


15
Equipment and Software / Re: very frustrated with my Barley Crusher
« on: March 18, 2014, 12:38:00 PM »
A thorough disassembly and cleaning solved the issue for me. 

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