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Messages - ynotbrusum

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1
Agreed with Robert and Jim.  I tape the thin plastic heat wrap to the back wall of my chest freezer.

2
All Grain Brewing / Re: Score another for cloudy wort
« on: September 14, 2018, 08:38:01 PM »
Does not surprise me either, but now I have to re-think my clear wort transfers with yeast supplement added to the late boil.  Everything old is new again!

3
General Homebrew Discussion / Re: helped me quite a bit in other forums, pls
« on: September 14, 2018, 11:06:57 AM »
Welcome to the forum.  There are some pretty knowledgeable brewers on this forum - homebrewers and pros!

Cheers.

4
Kegging and Bottling / Re: Keg Leak?
« on: September 11, 2018, 11:09:48 AM »
The post o-rings can get roughed up and wear over time as well as the poppet o-ring.  I had a poppet o-ring blow out as I hooked up a QDC to the keg post.  Damnedest thing, as everything else checked out and I couldn’t figure it out until I broke down the post and discovered the poppet had no “black” on it where the poppet seats into the post.  I got a universal poppet from the LHBS and all went well with the replacement.  Since then I keep a few of those on hand for this very issue.

5
Yeast and Fermentation / Re: What is Canned Wort? And How is it used?
« on: September 10, 2018, 02:57:25 PM »
A yeast starter is simply a pitch of yeast into prepared wort. The yeast ferment out and you have increased the cell count.  Then the increased cell count is pitched into a main batch of wort to ferment it.  there are many ways to do it, but a simple and robust use is to simply pitch the yeast pack into a quart or so of wort in a gallon jug and shake it up vigorously.  Then time your brew session so you can pitch the shaken starter wort at high krausen into the large (full size) batch of wort.

6
Yeast and Fermentation / Re: Opinions for a Brett fermentation
« on: September 09, 2018, 09:23:21 PM »
With the chips and Brett addition, you could rack onto both and go with the secondary.  No problems there.  But you can add both to primary withou much risk of autolysis IMHO.  Brett seems to reduce oxidation issues with the pellicle, as well, when racking.

7
General Homebrew Discussion / Re: Fall and winter beers
« on: September 09, 2018, 09:19:44 PM »
Janet’s Brown is always great in the fall and winter, as are rich porters, but I may make a doppelbock this year for winter.

Great to have a break in the heat here in the Midwest.  Cheers and enjoy whatever you brew!

8
Yeast and Fermentation / Re: Opinions for a Brett fermentation
« on: September 09, 2018, 01:37:33 PM »
Mixed fermentation’s take a while.  The Saccraced through the easy fermentables and Brett will come on much later -I would give it a month at a minimum and as much as six months.  The Brett will eat the sacc even.  But can you rack to a keg now?  Sure, but you may get a pellicle film in the keg that might affect the looks of the draft beer, slightly, whereas waiting allows you to rack from below the pellicle - free of agitation from carbonation as would occur in the keg. 

As to wood chips - a light touch of French oak would be worth considering. 

Good luck and welcome to the forum!

9
General Homebrew Discussion / Re: Oktoberfest recipe
« on: September 08, 2018, 09:06:19 PM »
Paulaner keeps it simple with the marzen getting 70% light munich, and 30% pils (sinamar to color), and the fest getting 70% pils and 30% light munich. 24 ibus 60 minutes.
Good to know. Paulaner Marzen in one of my all-time faves. I've been gradually dialing the specialty grains back on my Marzen over the years, but I might just try eliminating them completely next time except for some color adjustment.

Agreed on going  away from caramel malts, with the exception of Carahell.  I use that one in my Helles.

10
General Homebrew Discussion / Re: Oktoberfest recipe
« on: September 07, 2018, 06:25:29 PM »
I know that caramel malts are generally not favored in either a Festbier or Märzen style under BJCP Style guidelines

11
Also, be aware that some burners have painted shields that give off potentially toxic fumes, so ventilation is critical.  Opening doors and windows should provide enough ventilation in a garage setting.  Lastly - keep a fire extinguisher handy, just in case!

12
All Grain Brewing / Re: Mash problems?
« on: September 07, 2018, 01:49:05 AM »
So can I call no sparge instead fully diluted mashing?

13
All Grain Brewing / Re: Sours
« on: September 05, 2018, 10:54:39 PM »
Kettle sours are your answer if you don't have the time or patience to wait a while.  As others posted, a Berliner Weisse is a good place to start.

If you really like sours, it can be all about blending - but you need time for that.  One of my favorite styles is Flanders Red.  Back in 2013, I switched to fermenting in stainless because I don't like plastic and am afraid of breaking and getting injured by glass carboys.  I had three glass carboys and debated whether to give them to our club's monthly raffle or find another use for them. 

Enter the solera.  The three carboys are all filled with Flanders Red of different ages.  The "oldest" carboy is a blend of batches dating back to February 2013 and has two ounces of medium French toast oak cubes that have been in there the whole time to simulate the inside of a barrel/foeder.  I've sealed it with a drilled natural cork and airlock to allow just a tiny bit of oxygen exchange which gives it a mild acetic character.

The "second oldest" carboy is one year behind the oldest one but has no oak cubes and is sealed with a carboy cap and airlock to try to minimize oxygen.  The character in this carboy is a little "fruitier" and I've added some organic tart cherry concentrate with recent batches.

The "newest" carboy has a batch in it that is typically under a year old and is usually only moderately sour. 

Each year, I get out my graduated cylinders and figure out blend proportions for a keg to be filled from the three carboys.  I always leave at least a half-gallon in each of the older two carboys - the idea being to develop "terroir" in the system over time.  Once I've blended the batch into the keg, I top up the oldest carboy from the second oldest (and some from the newest if necessary), then top up the second oldest from the newest.  That leaves the newest carboy empty and ready for a new batch.  I only handle/clean one glass carboy once or twice a year and, for me, that's a risk worth taking for the beer that the solera produces.

Maybe this isn't for you, or maybe you don't have the space for something like this - but it's a lot of fun and brings a really different aspect to brewing.  I'm hoping that my next adventure (if I can find the space in the basement of my small house) will be to brew-up a large batch - maybe 15 gallons or so - of straight Lambic for blending.  Brewing it won't be the problem - I need to find the right vessel and space for long-term storage.  And then there's my new foray into mead.... 

This is exactly what I do, except my oldest is in an oak barrel (my 10 year and running mother funkship), my middle one is in glass and my new one is in plastic.  I blend to taste on the small scale and rack out 5 gallons total into a keg.   Then I refill the oak from the glass and the glass with whatever is left in the plastics. Then I re-brew a new batch for the plastic.

14
General Homebrew Discussion / Re: How to dipose of the red oxygen tanks?
« on: September 04, 2018, 05:06:40 PM »
About once a year our city sanitation department has an amnesty day.  I take old TV's, fluorescent bulbs and stuff on that day, but it is usually a long wait in line.

My county has that for paints and solvents - free, but only quarterly.  Supposedly the paints have to be "cat-littered' or fully dried out, but I don't think they even open the containers considering how fast they move the line.  A lot of volunteers turn out to help.  Good Doobies for doing that.

15
Yeast and Fermentation / Re: Yeast from craft brewery
« on: September 04, 2018, 05:00:39 PM »
Even the fairly large craft guys (who are still operating with the original owners or were bought out in part or in whole) will give away yeast to homebrewers in my experience.  My club has brewed in two such breweries this year as part of a wort share that they offered.  The potential liability must be something that they don't see as problematic; we just have to wear safety glasses and closed-toe shoes and bring our own brewing equipment for the boil.  It is nice to see them welcome the hobby.  And yes, the club makes sure that a few beers (and some grub) are purchased at the tap room for on-site or at home consumption.  It has really promoted the club and the breweries.

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