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Messages - CASK1

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General Homebrew Discussion / Re: Beer darkening with oxidation
« on: April 05, 2017, 07:22:51 AM »
If you extract excessive tannins into your beer, the darkening will be more pronounced. It is the same compounds (tannins) and same reaction (oxidation) that causes an apple slice to brown after you cut it.

General Homebrew Discussion / Re: 30m boil help
« on: July 28, 2016, 09:07:33 AM »
Another issue that hasn't been discussed yet is hot break. You need a good hot break to coagulate and remove undesirable proteins and polyphenols. I'm not sure that would be fully accomplished in 30 minutes, increasing risk of astringency and chill haze in your beer.

There used to be a question on nearly every written BJCP exam (the old version) that asked the examinee to list and describe 5 or more reasons to boil wort. From the study guide-

Boiling wort is normally required for the following reasons:

1. Extracts, isomerizes and dissolves the hop α-acids
2. Stops enzymatic activity
3. Kills bacteria, fungi, and wild yeast
4. Coagulates undesired proteins and polyphenols in the hot break
5. Evaporates undesirable harsh hop oils, sulfur compounds, ketones, and esters
6. Promotes the formation of melanoidins and caramelizes some of the wort sugars (although this is not desirable in all styles)
7. Evaporates water vapor, condensing the wort to the proper volume and gravity (this is not a primary reason, it's a side effect of the process)

You can account for or not worry too much about some of these, but a short boil risks issues with the finished beer.

Homebrew Clubs / Leftover competition entries
« on: September 04, 2014, 06:05:13 PM »
My club recently hosted a competition with about 600 entries. That's 1800 bottles of beer. A high percentage do not make second round or BOS, and are left over after the competition. This year we very reluctantly put most in the host hotel dumpster. In the past, club officers have stored them at home and periodically offered them as club meeting raffle prizes, but it became almost a penalty as most of the beer, not a winner and stored poorly, was not worth a raffle ticket (other than the label-free bottles). I have "heard" of clubs that take leftover beer and distill it. Not really an option for us (and illegal). We offer the beer on Sunday morning (post-banquet) for anyone who wants it, but cleanup needs to occur before most revelers are remotely awake. Looking for other options! What do you all do with post-competition leftover beer entries???

Ingredients / Re: Polaris
« on: June 23, 2014, 05:52:57 PM »
A local microbrewery did a single-hop black IPA with Polaris a year or so ago. Dankest beer I've ever had by a  longshot. It sold slowly, and I have to say after a couple of months it started to grow on me. The age mellowed it out quite a bit.

All Grain Brewing / Re: Found good buy on bulk malt storage bin at Costco
« on: February 20, 2014, 07:40:23 PM »
I've had rats chew through several plastic grain storage bins (in my shed). Nothing but metal trash cans for me!

General Homebrew Discussion / Re: Highest OG for all-malt brew
« on: February 20, 2014, 07:35:13 PM »
1.161 to 1.029 English BW
5 gallons of Malted Bliss
Mash low (148) and long 2+hrs
3+ hour boil
What yeast did you use? How much? How long to reach FG?

Ingredients / Re: What's the strangest ingredient you've ever used?
« on: March 18, 2013, 05:05:31 AM »
Dollarweed in a blonde ale (named One Dollar Whore). If you live in the southeast, you know what I mean. Added at flameout, which was a mistake. The beer tasted like cooked asparagus. I would like to try it again "dry" in the secondary as I can't help thinking the spicy aroma when I try to pull the stuff out of the landscaping would work well in a beer if done right. And in case anybody is wondering, it IS edible.

Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: February 14, 2013, 08:37:19 PM »
Here's a nice article on the topic from Northern Brewer:

Braukaiser has some really nice scientific info on the iodine starch test here:

Yeast and Fermentation / Re: 100% Brettanomyces (or similar) fermentation
« on: November 11, 2012, 07:41:38 PM »
I've made a number of 100% Brett beers, and I love them. I pitch a big starter and aerate the wort. Most are done in 3 weeks or so, and get to 80-90% attenuation. The beers tend to have a lot of tropical fruit and a light tartness that is very appealing. I've mainly used Brett c. One character I've noted consistently is a brilliant clarity in the finished beer that is hard to achieve in a Sacc fermentation.

Kegging and Bottling / Re: Corn Sugar vs Table Sugar
« on: November 11, 2012, 07:30:12 PM »
Here's another great resource on bottle priming.

General Homebrew Discussion / Re: That German lager flavor
« on: August 01, 2012, 03:34:13 PM »
I don't think this topic has come up yet. I've read in numerous places (don't have sources handy) that cooling to secondary lagering temps after a diacetyl rest (or not) should be slow (4 degrees F per day? Don't have the number handy.). How crucial is this? Has anyone compared a "fast cold crash" lager to a slow cooling to lager temps? For those that cool slowly to lager temps, how do you do it? The freezer portion of my lager fridge stores meat and other frozen foods, so I can't raise the temp in the fridge above ~40 without spoiling food (I'm in Florida). I do my best to insulate my fermenter when starting the lager stage, but I'm sure it's cooling a lot faster than what I've read is ideal. However my lagers seem to be just fine. Thoughts?

General Homebrew Discussion / Re: Brett and phenols?
« on: July 31, 2012, 04:57:39 PM »
What Brett strain did you use? Was it all Brett, or Brett in secondary? I recently did an all Brett clausenii Saison that started out with a lot of smoky/rubber phenolics. Over time the phenols faded and it turned into a nice beer with lots of tropical fruit and very low phenols. There's hope...

Ingredients / Re: New Hop Varieties
« on: March 01, 2012, 08:03:10 PM »
I've just tapped a keg of single hop pale ale using Zythos. Lots of citrus with some tropical fruit, with background notes of pine and wood. Complex and interesting - I like this blend.

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