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Messages - santoch

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1
Ingredients / Re: what category of beer does this fall into
« on: April 01, 2018, 08:21:34 PM »
I'm leaning toward English Porter.

I don't think 1/2 lb of oats is going to provide enough of a silky mouthfeel to make it hold up in a flight against other Oatmeal Stouts with more oats in them.  The black malt leans more coffee like, when I'd be looking for some roasty notes that roasted barley adds, not BP malt.

I also think its a bit too big for an Irish Stout, and a lb of crystal 80 is going to make it too sweet/caramelly for that style.

English Porter -- it has the black malt, chocolate and crystal that should fit that profile well.  The oats will add some smoothness but not too much. Hops are right. To me, this is the place I'd imagine a beer brewed using that recipe would fit.

my .02

2
General Homebrew Discussion / Re: can mount pump vertical?
« on: March 31, 2018, 04:00:24 PM »
I think the bottom picture shown above is set up perfectly. 

By orienting the pump so that the output comes out the top, you have set up a natural gravity fed "priming" of the pump. Air bubbles will naturally float out the top, and they will not stay trapped in the pump head. You will never have a problem with cavitation or it not getting primed. On disconnect, any liquid will flow back down and out the bottom, ensuring that there is nothing left stagnant inside the pump head, prolonging the life of the pump. (assuming you CLEAN it thoroughly and let it air dry).

3
1) The yeast work on their schedule, not yours.  Don't rush them.  Give them the time they need.
2) Sanitation is King
3) Temp control is Queen
4) Basic water chemistry is the Jack - You don't need a pHD in chemistry, but A) get the chlorine out before brewing and B) make sure you have a reasonable water profile. If your water is crappy, you'll brew crappy beer.  If its loaded with stuff, dilute it with distilled/RO and go from there. If its lacking minerals, add them. 
5) The yeast/fermentation (see 1, 2, & 3) are responsible for far more of the final flavor profile than a newbie can possibly imagine. Try splitting a batch of wort with 2 different yeast strains to get the full effect.  Even related strains cause differences that make them taste like 2 completely different beers.


4
General Homebrew Discussion / Re: Trub Shmub
« on: March 31, 2018, 03:31:45 PM »
I'm in the "go ahead and let it in, but not the whole pile" camp.  The yeast need some food.

5
The aromatic Munich requires mashing as well.
Munich usually has enough DP to mash itself but nothing else.
You'd need to add about a 1/2 lb of pilsner or wheat malt to be carefree you will convert the oats.


HTH-

6
General Homebrew Discussion / Re: Too much SO4?
« on: February 20, 2018, 03:39:32 AM »
Hope to see you at 1st round, and if you can, 2nd, too.

S

7
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 20, 2018, 03:38:37 AM »
I'll pile on and agree that I'm pretty tired of IPA too.  I rarely order IPA any more. 
If I do, it's in the sampler.  Otherwise, I go for the roasty beers, lagers, sours,
and non-over-the-top-hopped ales. There's more to life than lupulin.
I don't brew very often any more, and when I do, its generally not an IPA. Ciders,
Pale Ales, lighter stuff is the norm for me now.

8
General Homebrew Discussion / Re: Too much SO4?
« on: February 20, 2018, 03:28:45 AM »
That's pretty much how I perceive it too.  It hits mid swallow, kinda dry/papery/salty/metallic all at the same time.


9
General Homebrew Discussion / Re: Why I'm not a big fan of IPA any longer
« on: February 19, 2018, 05:12:10 PM »
You're trying to convince the cask ale diehard to filter? Heresy!  :P
My bad! Cask ale has its own exemption from filtration.  But look how hard the brewers at the turn of the 20th c. worked to develop rapidly clearing yeasts and better finings.  And I can tell you, no matter how much beer is left in cask, as soon as the slightest turbidity appears, good British pub patrons will raise the alarm, and a publican worth his salt will change casks.  Crystal clear bitter is its own special joy.  EDIT  To your point Phil, at the turn of the century, British consumers would not accept running beers unless they were as brilliant as the aged stock beers they were replacing! So yeah, uneducated consumers are part of the problem

I'll say it - Cask ale is overrated, too.  Most are grassy and astringent as hell.  The increasing oxidation and increasing flatness does nothing for me.  Pass.


10
General Homebrew Discussion / Re: Hops selection
« on: February 19, 2018, 04:22:46 PM »
Cascade and Centennial pair nicely.

+1.  VERY nicely.

11
Homebrew Competitions / Re: 1st Competition
« on: February 19, 2018, 04:09:07 PM »
Mike's advice is dead on.

Fruit beers (or spice/herb/veg, or any other non-standard ingredient beers like wood aged, etc, as this applies to ALL non-base styles) should start with a really good base beer. The base beer should be good enough to medal on its own. Adding the specialty stuff should enhance the overall beer, but you should still be able to taste the underlying beer. I've had (as has Mike and Jim as well, as both are BJCP judges) many such specialty beers where either the special ingredient gets lost or it overwhelms everything else.

It should be notable but not overwhelming, the whole should be greater than the parts, the parts should not clash in any way, but rather harmonize.  After looking for the requisite properly fermented beer that meets the style, balance is the key that the judges will be looking for to separate the good ones from the great ones.

Hope this helps & GOOD LUCK!  Comps are a fun way to help you gain feedback and experience.  It helps make your beers get better and better-



12
The Pub / Re: Bell's files lawsuit against Innovation - AKA suck it Bell's
« on: December 31, 2017, 11:22:43 PM »
They still have a go fund me page up.  It only got them about $5 grand toward the legal bills, all this time later.  I hope others will consider kicking in to help them out (I just did).  You know Bell's is going to not let this go without appeal.
Steve

13
General Homebrew Discussion / Re: Hitting Cruise Control
« on: December 31, 2017, 11:06:25 PM »

I have not brewed that beer since. I do brew a slightly bigger slightly hoppier version that I love.

All of my other beers improved drastically after that exercise, but not because I use any complex method. I think it was just the experience.

For what it's worth.

Feel free to send me another bottle when you do. :-)
 I (we) really loved that beer!  And thanks for the kind words.

FWIW, I'm in a drawdown stage too.  Haven't brewed much lately.  I have a cider still sitting in a keg conditioning, but that's it.  I don't frequent the forums as often either.  Just taking a bit of a break for now.
I know I'll get the itch again.

Steve


14
Ingredients / Re: Denali
« on: December 16, 2017, 05:30:56 AM »
Tom Schmidlin at Postdoc has a Denali hopped beer coming out soon.  I'll let you know what I think.

15
General Homebrew Discussion / Re: Blending Tips
« on: December 16, 2017, 05:18:51 AM »
+1 on everything Dave said.  I would add that should you want to blend, do it in a series of glasses and measure how much of each you put in.  then taste them side by side and see which ratio you like best.  Then, back it off 1 or 2 levels (so you are using less of the more powerful one), and that's the actual ratio to use. I've come to accept that there's something about scaling to a full batch that makes a little of the powerful flavor go a longer way than you though.  (This technique applies to adding anything to a beer, such as vanilla, fruit extracts, spices, etc.)

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