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Messages - ynotbrusum

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1
Check into the vitality starter using the "Shaken, not Stirred" approach.  I have not used my stir plate since going that route.

2
All Grain Brewing / Re: pale malt difference
« on: June 21, 2018, 06:15:17 PM »
I generally only use Maris Otter in English styles, but I used it once in a blend with US 2 row for a simple lager and it turned out remarkably well.  So, anymore, I don't know whether the boundaries are so clear...at least not with base malt uses. Crystals on the other hand - I don't use them all that much beyond a little Carahell in my German lagers.

3
All Grain Brewing / Re: Acid mashing
« on: June 19, 2018, 02:54:51 PM »
Kind of like a kettle souring, but done in the mash with a big dose of acidulated malt to create a sour mash?  I am not sure how much of the acidity comes through in that process, but if you like the result, I suspect that any style that works with a kettle souring would work with an acid mashing.

As to the raspberries, do you find that the heat at flameout sets the pectin?  Hazy is the craze, so maybe it is not an issue for you.  I would go for it on a few styles, including a soured wheat ale.

4
All Grain Brewing / Re: What to do?
« on: June 19, 2018, 02:47:48 PM »
You could also save some for a competition and try to get some comments and feedback on it.
Mistakes are worth learning from.

Why do you think it’s horrid, what style beer, mash temp, yeast, etc?

True enough.  Our local Sensei who teaches an annual class that culminates in the participant's taking the BJCP tasting exam asks for off flavored beers to use in the exam.  He usually resorts to blending some low scoring competition beers for the off flavor examples.

5
Ingredients / Re: Watermelon beer
« on: June 18, 2018, 11:11:56 AM »
Here’s one with Columbus and Magnum:

http://21st-amendment.com/beers/hell-or-high-watermelon/

Cheers!

6
All Grain Brewing / Re: What to do?
« on: June 18, 2018, 11:07:09 AM »
Use it as the liquid in your smoker pan for smoking meats.

7
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 17, 2018, 12:31:03 PM »
Yep, mine is buzzing along now in the low 50’s this morning.  I know a guy who is Siebel trained and he has won awards with his lagers over the years - it is his process exactly in terms of temperature.  Start in the 60’s and lower it while it is getting active down into the 50’s.  Of course, taste will be the real test.  Here’s hoping it tastes great.

Cheers!

8
Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 17, 2018, 12:21:38 PM »
Next time clean with a heavy soak, sanitize like crazy and never open the lid to peek and then just hope for the best....

For this one, rack from under the pellicle and see what you have.  Probably not salvageable, but you never know!

9
Yeast and Fermentation / Re: Solvent Odor in Fermentation
« on: June 17, 2018, 01:30:06 AM »
Looks like mold....gotta watch those things.

10
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 17, 2018, 01:27:07 AM »
I have had success with pitching S-189@ 62F and slowlly moving  it down to 149F.  I can’t get it down to my normal 58 F pitching temp and I would like to be lower on my starting temp, but it has worked great to start high and drop to ferment temps over night...

11
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 14, 2018, 03:47:03 PM »
I have tried it all three ways that he describes, as well as adding O2 and sprinkling on top without mixing in - with the same conclusion.  For what it is worth, I wonder how the lager yeasts track at fermentation temperatures...it will be interesting to see the full report that he alludes to be forthcoming.

12
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 13, 2018, 05:51:28 PM »
I think that WLP 320 can be cleanly fermented, despite its name "American Hefeweizen".  I would consider that for this Seven Upster.  Good luck and Cheers!

"American Hefeweizen" pretty much means a non estery yeast.  Like Widmer "hef".

Yes, clearly that is the case; I noted that name and the inclusion of the word "Hefeweizen" for the benefit of the poster, thinking that he might be confused without the explanation.  You are most certainly correct that Widmer's example is well within the Americanized version with this yeast.  Cheers!

13
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 12, 2018, 07:19:51 PM »
I think that WLP 320 can be cleanly fermented, despite its name "American Hefeweizen".  I would consider that for this Seven Upster.  Good luck and Cheers!

14
All Grain Brewing / Re: overnight HERMS
« on: June 10, 2018, 12:08:30 PM »
I have wondered about the same thing.  With an electric system, it should be negligible extra costs, so that part is not an issue to me.  Rather, the extended mash time could seemingly alter the pH as the grain is “re-rinsed” over an extended time period following conversion.  I have no science on that, but it stands to reason that the active heating of the mash combined with the amount of liquid overall passing through the grainbed might be a source of problems, at least potentially.  I would say it is ripe for an experiment! 

Other concerns are evident with an unattended process- pump failure, overheating the herms tun (boil out), etc...but you might be able to set alarms for that.

15
Kegging and Bottling / Re: My Kingdom For a Good Bottling Wand!
« on: June 07, 2018, 06:44:15 PM »

Over the years of bottling I still haven't found a good bottling wand. At first they work ok but over time all of the ones that I have use always develop a large drip.  Any suggestions?
Save up and buy a Last Straw from Northern brewer They work well and deliver competition worthy beers takes about 20 minutes to bottle a 20 litre keg

Thanks - I do bottle out of my keg using a Blichmann Beer Gun and it works great. But I bottle some for bottle conditioning too  :)


Sent from my iPhone using Tapatalk

So for bottle conditioning, instead of using a bucket and siphon, just rack into a keg with your priming syrup, slosh to mix, and bottle with your beer gun.  You can purge the bottles, minimize the time the beer is exposed to the environment, and fill and cap with ease and control.

Thanks for that, Robert.  I will do this on my next bottled batch!  So obvious, yet I never would have thought to do it, plus I can likely adapt it to be low oxygen compliant.  I have learned something new, once again, from those on this forum. 

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