Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - chinaski

Pages: [1] 2 3 ... 8
1
General Homebrew Discussion / Re: Hop trellis
« on: June 10, 2017, 06:54:31 AM »
I recommend either cutting back the existing bines to prevent downy mildew infection or elevate the bines in some temporary way (up a metal fence post?) to allow the bines to stay relatively dry.  Once infected with downy mildew; the plant stays infected and can be a source of spores to infect the rest of your plants.

2
All Grain Brewing / Re: Imperial Pilsner Dilution...
« on: June 06, 2017, 10:30:10 AM »
I happen to read this the other day- might be what you're looking to do:
https://www.morebeer.com/articles/brewing_high_gravity_beers

3
All Grain Brewing / Re: Another Brew Day From Hell
« on: May 31, 2017, 05:08:48 AM »
Hellish stuck sparges from a false bottom in a round cooler led to to batch sparging and I've never looked back.  Brewing is more fun for me without surprises.

4
Consider recirculating the wort against the coils - it cools even faster, but you need a pump to do that.
I do it by stirring rather than a pump.

5
All Grain Brewing / Re: Step mashing timing
« on: May 19, 2017, 08:22:48 AM »
Sorry chief. They are not my beliefs they are proven scientific and sensory analysis reports.

As a scientist and educator, I have to take issue with the term "proven."  Good science doesn't prove anything; it just tests if existing data are consistent with a hypothesis.  This is what makes science a process- its always open to additional data that questions previous results.

I tell all of my students this, and its a pet peeve of mine to ever use the word "proven" or "proof" when talking about science.  The term misrepresents what science is, and causes a lot of confusion.  Just look at climate change deniers for a shining example.

Onward!

6
All Grain Brewing / Re: IPA hopping technique survey/poll?
« on: May 17, 2017, 05:25:54 PM »
One method that use is first wort hopping, no hops early in the boil (ie traditional 60 min bittering addition), flameout, and keg hopping.

7
Hop Growing / Re: First Year Hop Plant Growth is Lackluster - WTF?
« on: May 02, 2017, 09:32:55 AM »
How big are the crowns?  Could it be that the plants are stressed because of the mass of crown in a small space?  I am more familiar with starting with small 4-6" rhizome cuttings.

8
Beer Recipes / Re: Historic Kentucky Common
« on: April 22, 2017, 12:12:20 PM »
Stan Hieronymous' Brewing Local book has a fairly meaty section on KY Common.  A good book to pick up.

9
All Grain Brewing / Re: Help with brewday nightmare
« on: April 13, 2017, 12:31:52 PM »
There is a fourth option (which I've done in instances like this): brew the recipe again with a much smaller hop bill and blend it with what you made.  I've done this and tried to brew the second batch to achieve my original target after blending.  It's totally do-able and worth it if its a beer you (and your friends and family) really enjoy.

10
This thread really spans a gamut of both the good and bad side of forums, from use of strange terms and jokes, to the nit-picking and badgering of one another over what is supposed to be a hobby-related discussion.

One thing I always keep in mind is that these types of experiments are work (and in this case are done by volunteers who are being open with what they find), and each experiment is one data point.  I don't care how many tasters are on the panel, the statistics are such that the conclusions apply to only the experimental beers in the study.  Applying the results more widely requires more data points.  Kudos to those that put out their work- keep it up!

Brew on!

11
Ingredients / Re: I think my local HBS was wrong about Oats?
« on: April 06, 2017, 01:48:47 PM »
I agree that unless the recipe specified simpson's product then use the home-toasted oats.  Golden naked oats are terrific- but don't tasted toasty.  I use them in pale ales, brown ales, porters - they add some sweetness and creaminess that I enjoy a lot.

12
Beer Recipes / Re: Why the Pale Not / An American Pale Ale
« on: March 15, 2017, 05:44:09 PM »
Sounds like you are open to the feedback that judges and forum member provide- which is great.  Don't forget to also ask yourself if the beer is what you want it to be for your tastes.  Unless your intention is do be a competition brewer, I think its worth holding on to recipes that you like despite competition results.  Try a version addressing the feedback but have some of your own tasting notes from this version to compare to.  My 2 cents for what it's worth.

13
General Homebrew Discussion / Re: Room AC control by-pass
« on: March 15, 2017, 12:45:25 PM »
Any info on the bypass?

Take the leads to the internal t-stat and wire nut them together. This will make it run constant so that you cn turn it on and off with your STC-1000.
I'd be careful about powering an AC unit with the STC-1000- the STC is rated for lower power applications only.  I'm guessing an AC unit would fry it.  The coldbot was created to handle this application.

14
I've found that it is a relaxing mental escape.  But also my interest in brewing and beer has been a gateway to learn about so many other related topics (history and chemistry for example) that I never enjoyed before.  I was one of the unfortunate ones who had teachers growing up that made little to no effort to relate their subjects to their students' interests.  Thank you brewing for making me a smarter & more well-rounded (in more ways than one) person!

15
All Grain Brewing / Re: Honing Your Skills
« on: January 18, 2017, 06:29:17 PM »
One additional thing I'll add (because I'm an enthusiastic homebrewer) is to consider learning about tasting your beer critically.  This can be done a number of ways.  I might start by reading what you can about off-flavors (and positive flavors too) and see if you can recognize them in your beer or other beers.  You can steward at a homebrew competition; at my club's our stewards will usually taste beers alongside more experienced judges and learn that way.  Randy Mosher's book "Tasting Beer" is a good resource.


Pages: [1] 2 3 ... 8