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Messages - Lazy Ant Brewing

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Kegging and Bottling / Re: Inconsistent carbonation in bottles
« on: April 14, 2019, 12:15:42 PM »
As noted, I too had issues with geysers from time to time. We now soak all bottles in Oxyclean before sanitizing. No matter how well you rinse the bottles after use, there is still some stuff left in the bottles. It's the old adage - you can't sanitize crud.

I pour my beer  into a mug, and then immediately rinse the bottle thoroughly  in tap water leaving a bit of water in the bottom.  Later, I hand wash it with the rest of the dishes using regular dish detergent, rinse it again, invert it and let it dry. Then store the bottles in an ancient, but dirty heavy-duty cardboard box like beer was sold in 30-years ago.  On bottling day, I use a vinator filled with star san solution to sanitize it (two squirts/bottle rotating the bottle 90 degrees during the process).  I've never had noticeable issues.  I often take my beer to brew club meetings and it's generally well received.

Interesting thread with a lot of valid concerns and reasoned observations, but love it of hate it, try for a moment to imagine the world if roundup was banned next week or year. We'd all probably lose that pesky beer belly cuz very few of us could afford to eat.

I agree that GMO's and agricultural industry has done a ton in terms of improving food availability, but there is a huge issue with roundup resistant/dicamba resistant/etc. crops. Drift is a huge issue, and can often be underestimated. Farmers feel pressured to buy herbicide resistant crops because their neighbors buy herbicide resistant crops and spray heavily, forcing more neighbors to adopt these crops.

I'm really excited to see how some of the aquaculture/hydroponic startups go. Fresh food year round, no need to use herbicides, local, no shipping. Now, if only we could reclaim some farmland as natural prairie or forest...

Land can be reclaimed to natural prairie and forest, but that requires someone giving up the use and likely the income from that land.  Would you like to be the first to volunteer to do that?

General Homebrew Discussion / Re: Palmer, or Papazian?
« on: March 11, 2019, 11:09:08 AM »
My go-to book is Mastering Homebrew by Randy Mosher.  It's got a lot of illustrations and charts that present the info clearly and concisely.

General Homebrew Discussion / Re: Think I'm going back to whole cone
« on: March 11, 2019, 11:01:28 AM »
I use my homegrowns almost exclusively for bittering.  I use pellets for flavor and aroma.  I could also try doing the reverse.  To be honest, I don't mind much either way and don't necessarily have a preference.  If anything, pellets take up less space, and don't require a bag in the boil, so I see more advantages to pellets.  But they're not huge advantages.
Dave, whole hops want to go commando in the boil.  One of the beauties is, you let them settle, rack from underneath them, and they filter out the break, which will have settled on top of the hops. You also thereby recover more wort, not having to leave a sludge layer in the kettle.

I leave nothing in my kettle.  It all goes into the fermenter.  Anything more from me would be... "too much dicking".


So you make no attempt at all to leave the sludge behind?

I'm for making brewing as simple as possible as long as  the beer tastes good eind the end.

Yeast and Fermentation / Re: Dry Stout
« on: March 05, 2019, 04:09:16 PM »
For brown to black beers a prefer a more neutral yeast with minimal esters, so I usually use US05.  Dependable and inexpensive!

Yeast and Fermentation / Re: Norwegian Kveik
« on: March 05, 2019, 03:46:46 PM »
Thats cool! I grew up in the north. Where I grew up there was not a great deal of time old traditions brewing beer. Propably as grains (or hops) dont grow in the region.
Where I currently live its traditions to brew raw ale.

I recommend Lars Marius Garshols blog about brewing. Lots of good stuff there. Here is a couple of links.
On juniper brewing.
On traditions in Norway.

I would love to sample some of your raw ales.

I spent about three weeks on a Norwegian air base in 1968 near the fjord above Trondheim (perhaps Vaernes) but I don't remember. I was a flight crew member on a P3A Orion patrol aircraft.  Some of our crew took the hydrofoil ferry down the fjord to Trondheim.  It is a very beautiful city as is the countryside along the fjord.  I admire your citizens and your beautiful country.

General Homebrew Discussion / calculation ppm?
« on: February 04, 2019, 03:10:08 PM »
Do you use grams per milliliter of solution?

Thanks in advance for your help.

All Grain Brewing / Re: About the filter in the grain brewing
« on: January 29, 2019, 01:29:30 PM »
Muslin bag is an effective, inexpensive alternative.

I've used the muslin bags with pellets and still get a lot of hop debris in the kettle. I don't know if it is because I occasionally hit it or somehow squeeze it while stirring the boiling wort.  I still get good beer though.

+1 on the hop debris and good beer.  It just doesn't matter unless it's plugging a plate chiller or other equipment.

All Grain Brewing / Re: Boil Kettle lid (screen)
« on: January 28, 2019, 03:18:58 PM »
Regarding stuff falling into the brew pot, one of the periodical cicada hatches did provide a historical name for one of my brews.

I named it 8th Plague Stout.

To my surprise, I was able to keep them out of the pot although there were several close calls,

Yeast and Fermentation / Re: More new genetics, different angle
« on: January 22, 2019, 01:24:45 PM »
I like a clean, neutral yeast so I use US05 and buy a new packet for each beer. 

I mostly brew American brown ales, porters and stouts and prefer low to medium hop rates.  I have liked the occasional saison I've tasted and have brewed one with disappointing results due to an error I made in the recipe.

Yeast and Fermentation / Re: More new genetics, different angle
« on: January 21, 2019, 07:49:23 PM »
I didn't mention in my post that I'm a home brewer.  I do appreciate the advice of all the guys and gals that brew for a living and accumulate experiences and knowledge at a faster rate than most of us.

Yeast and Fermentation / Re: More new genetics, different angle
« on: January 21, 2019, 03:10:28 PM »
Sound practice.  And this is really, I guess, just an explanation of the mechanism of behavior we already observed.  Also it underscores the need to store yeast in its own beer and not rinse, I think.  It shows how yeast are adapted to expect a repeated cycle of feeding on the same nutrient medium, even if they don't know what the interval will be.   Disruption of that cycle by introducing them into an unanticipated environment is something they can't sustain,  I gather.  Once they think they're at the start of the cycle, they're committed, and have no plan B.

Sent from my SM-J727V using Tapatalk

In discussing this an important distinction needs to be made between the domesticated strains of yeast we use in brewing and wild-type strains.

Robert makes the point that "yeast are adapted to a repeated cycle of feeding on the same nutrient even if they don't know what that interval will be."

That is due to  brewers' rigorous artificial selection of those strains that offer the best results under a regimen of  "a repeated cycle of feeding on the same nutrient even if they don't know what that interval will be."

Wild yeast don't get that luxury.  They must be able to survive under unstable conditions. 

It's an axiom of evolution, that portions of the genetic code that are unused, frequently become degraded over time.  And DNA begets RNA during translation into proteins and enzymes. With organisms like yeast that can reproduce exponentially under ideal conditions, that impairment may happen more quickly as compared to organisms like mammals that have slower reproduction.

Brewers have selected strains that do very well under the conditions we impose on them, but are genetic "weaklings" in combating the varied conditions that wild yeast face.

Compared to the total cost of brewing including both the other ingredients and my time, my choice is to always buy new yeast.

Zymurgy / Just "Don't Do It"
« on: January 11, 2019, 03:37:05 PM »
The type on the article on Northern Brown Ale on page 33 in the Jan-Feb issue is illegible in my copy because the printer attempted to reverse type out of a medium yellow background. 

I've tried four times to read it and have given up each time.

FYI, alert students should learn about the perils of reversing type out of light backgrounds in their beginning graphic arts for printing class.

Ingredients / Re: Flavors of Grain
« on: January 11, 2019, 02:51:05 PM »
I add several grams of gypsum and calcium chloride to my mash water for brown to dark beers.  Would a steep test for the grains give accurate results without treating the water used to do the steeping?

Equipment and Software / Re: Inkbird ITC-310T question
« on: December 19, 2018, 08:42:31 PM »
Thanks for your help.  The directions were "crap".

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