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Messages - mugwort

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106
Beer Recipes / Re: Coconut porter recipe?
« on: December 07, 2013, 11:56:13 AM »
That coconut needs to find it's way into a cake or pie.

I cannot lie: sampling that coconut was awesome. I wish I had thought of it because yes, using a cup or two of the "squeezings" in a cake would have been wonderful.

You can put those ale-sogged coconut flakes in a daily smoothie.  Buzzing those up in a vitamix or ninja will add a luscious body to the veggie/fruit blend, plus any settled yeast will provide a B vitamin boost.

Smoothie is a quick and lovely destination for nearly all yeast-munched fruit.  Fed the goji berries from my blonde fermentation into a few days worth of drinks.  Trashing them would have been a travesty.

107
General Homebrew Discussion / Re: Palate Fatigue
« on: December 06, 2013, 12:32:31 PM »

On my last IPA I poured one a couple times and felt like the aroma was great but not strong enough, like it had faded prematurely.  Now this was a beer I dryhopped with 6 oz !  Each time a day or two later, I poured one and the aroma was big, where it had been all along. Mood, fatigue, sinus/allergy issues all definitely play into it for me.

How true.  About half an hour into my IPA I'll be doubting its intensity of aroma hoppiness and wondering if it's really this restrained.  A little time away from it and it's back baby.

I am oh so thankful this also happens when I drink really intense commercial IPA's.

108
General Homebrew Discussion / Re: Cold Crashing
« on: December 06, 2013, 12:19:59 PM »

because there is now a pressure differential between the inside of the fermenter and the outside. It will always exist if you cold crash because the air inside (and liquid) are contracting. If you have an air lock in place, it equalizes as the air cools sucking air in. if you seal the fermenter it is not able to equalize until you open unseal it but it will equalize by sucking in air when you unseal it.

I suppose though, that the reduced time of contact between the air and the beer could have an impact. if you have the fermenter 'open' the beer is potentially in contact with o2 for the whole cooling process while if you seal the fermenter it is only in contact with o2 for the short time between opening and purging in the keg.

Very well said.

109
I envy some of the shorter rinse/switch out practices mentioned here.  Most of my beers leave too obvious deposits in my lines for me to do anything less.  None of my brews are cold crashed or filtered and all but the longer-aged, clarified ones need the PBW/LLC one two punch.  I haven't tried a sole LLC cleaning for keg and lines.

So plenty of people just use PBW/oxy and the lines go completely clean?  Even with very hot PBW flushed and held for 20-30 mins there are still some beer lines with holdout globule deposits.  Line age and quality is not the issue; even on first use there were stubborn deposits remaining just past the QD.

110
I agree well said! I told my wife we are the some of the richest people alive. We grow, harvest and brew some of the most wonderful elixirs and get to enjoy the spoils of our labor. Happy Thanksgiving to all! First post...hoping I get it right :)

Welcome, it's a good day to post.  Glad you took the plunge.  Cheers!

111
General Homebrew Discussion / Re: Dealing With Non-Homebrewers
« on: November 29, 2013, 03:41:41 PM »
Anybody who comes to my house is welcome to as much of almost anything I have on tap as they can handle.  But before I let people pull a pint of a specialty beer like a rauchbier or something sour I give them a 4 oz taster glass.

Here's to hooking up the right amount for the right person.  Sometimes gotta play matchmaker/cicerone to avoid waste of our precious creations.

112
General Homebrew Discussion / Re: To clone or not to clone
« on: November 29, 2013, 03:36:55 PM »
Lotta good responses to some good questions.

I tend to avoid cloning not the least because I couldn't follow a recipe--even my own--if my life depended on it.  Each and every time I think I've made a recipe, come brewday it's open season.

Only beer I've tried to clone is Arrogant Bastard, half because it's delicious and half because the recipe is classified.

113
It's the day after Thanksgiving and I hope you all shared it and your homebrew with family and friends.  Between my Black Friday "need more stuff" thoughts, I'm going over what I'm truly grateful for in homebrewing.  It starts a little shallow but hopefully gets deeper.


Even though one can homebrew on the cheap, I'm grateful that I don't have to.  There's enough money to possess most of the brewing/serving equipment I desire.

I'm grateful for beer-loving friends who have opened my mind to new styles (thanks Chad) and for those who have taught me so much about brewing (thanks Mike).

I'm grateful for a hobby that provides a consumable canvas for unlimited creativity and a striving towards excellence (whatever that may be).

I'm grateful for the good health to be able to consume my creations and for the continued wisdom and willpower not to indulge just because I can.

I'm grateful for my wife, her love and support, and her continued willingness to taste even the most crazy of my creations.  I never cease discovering that I am truly blessed.

114
General Homebrew Discussion / Re: To clone or not to clone
« on: November 29, 2013, 02:10:14 PM »
I tried to clone one of my own recipes once with no success...

Very funny but so true!  Is it sour grapes when you decide later that you didn't want the same beer after all?

115
Kegging and Bottling / Re: Dedicated tap / lines for sours?
« on: November 29, 2013, 12:43:20 PM »
If you're confident that your cleaning & sanitizing process results in very clean lines (no residual deposits/buildup) and thoroughly clean kegs (no junk hidden on the ceiling of the keg) then it's all interchangeable in my opinion.

If there's any evidence or doubt of the above or if you have a number of taps, it's nice to have one or two taps/kegs dedicated to sour/funk.  Then your wild-ale-loving-friends know exactly where to position their glasses each time they visit.

116
What are some other sources? Is it as easy as wind blowing it into the kettle while I'm chilling? I keep a lid mostly on (doesn't fit perfectly with chiller in there).

One small thing you could do with regard to the chiller/lid open space is to seal with aluminum foil.  Even if your kettle lid is notched, some foil is good to seal the gap.  I StarSan spray a sheet and then conform it over the opening since I brew outdoors and subject to the elements.

That'll minimize both microscopic critters on the wind as well as bigger bugs getting in and getting lucky with your wort.

117
After having just gotten over an issue with dirty gas lines, it's better to be safe then sorry.

how did they get dirty on the inside?  from beer getting sucked into the line?

Likely getting pushed from a pressurized keg into a non or lower pressurized line.  I have check valves on my keg lines to prevent this from happening, to a point I guess. I try to remember to reduce the pressure in my kegs when I'm connecting to them to keep beer/foam out of gas lines all together.

Yeah this one's important to remember.  I never agitate-force carb, but when I take a keg that has been high pressure carbed at room temp and connect it to my in-fridge lines, I ensure that the in-fridge line has greater pressure than the keg when they make contact.

Don't even want beer atmosphere entering a portion of the line, let alone any liquid. Nobody needs bad gas.

118
I sometimes marvel at the extremes of practice and opinion in homebrewing that come up on this forum and elsewhere.  While a lot of the info can be hearsay and guesses, it's surely a good thing to have a wealth of differing experience informing the discussion.  I'm amazed at and grateful for the ideas I pick up reading the contributions.

What comes to mind today are home draft systems and the vastly different upkeep schedules people maintain.
I put draft maintenance behavior on a continuum, one end occupied by those who flush their lines weekly, take apart their taps for cleaning  frequently, and are generally draft sanitation obsessed.  The other side is held by those who seem to believe less is more or at least good enough.  Kegs are refilled and keg after keg go on with nary a line cleaning.

Neither of those extremes is for me.  Most of us are in what I think is the healthy middle.  Within that, there's a wide variety of beliefs and practices among homebrewers influenced by numerous sources.

So I'd ask, how thoroughly and often do you clean your taps, lines and kegs.  And why?  How does your setup and situation influence your regimen?


I'll start with my workflow.  It seems to work well for me but I am continually open to other practices and philosophies.

I brew small split batches, feeding a squad of 3 gallon kegs.  Depending on the quantity and style of the contents, a keg will last between 3 weeks and maybe 9 months.  Rarely do I switch kegs until blown since I have decent tap capacity.

Each time a keg blows I rinse it out, add a hot water PBW solution to shake and soak and then pump out through the line.  I follow this with BLC/LLC in hot water through the line which seems to eliminate stubborn yeast deposits that resist the PBW/Oxyclean.  Then a hot water rinse, shake and flush and it's time to pump StarSan through, leaving in for a few minutes of contact time and then allowing to clear from the keg while blowing the lines clear.  Now both keg and lines are CO2-flushed and ready to go.

Doing this when each keg blows for the last couple years I've only run across one real problem...a spout leak from a Perlick 525 SS faucet that developed in the middle of a keg dispense.  Started as a post-pour dribbling that made me think I wasn't pushing the handle back all the way, and later evolved into 2 or 3 pints on the floor before I noticed it.  I switched out that tap and plan to disassemble and clean/check washers.


Anyway if you survived that wordy intro, I'd love to hear what you do, especially if it's unique or innovative.  Also, are there any common practices that you believe unnecessary or even detrimental?

119
Kegging and Bottling / Re: Kegging pressure question...
« on: November 25, 2013, 08:27:46 AM »
1)  I usually carb at room temp (60-80°).

2)  Around 35psi.

3)  5 to 7 days.  Then into fridge when space is available.

4)  Variable, depending on the beer style and how diligent I am.  All kegs are hooked up to gas, but I only charge as needed since I can never rest assured my complex system is leak free.

120
Interesting.  My process is adding a drop of oil to a shot of vodka and swirling it around, breaking it up into smaller droplets.  Add one or two of those tiny droplets to the yeast starter and blend that up, pitch starter into wort and then shake the blasphemy out of it.

Didn't think of solubility as a factor.  I'll do a bit more reading.

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