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Messages - beersk

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61
All Grain Brewing / Re: Low Oxygen Conclusions?
« on: January 12, 2017, 11:13:53 AM »
I just tapped my low O2 APA Tuesday night.

It's only been in cold storage since Saturday (and I know it will improve with another week or two of cold conditioning), but it's pretty tasty already.  I'm picking up that same "low O2 flavor" that my low O2 Belgian Pale had (or at least I think I am).  I don't detect any sulfur off flavors, and this was 50 ppm SMB fermented with 1272.

I'm not sure how I feel yet about the Citra/Amarillo combo though.

Lodo oatmeal stout is on deck for Sunday which means fermentation days 5-7 will be over a weekend, so I'm hoping I can spund this one.
I've been struggling with too much sulfur and getting discouraged. Anyone trying low oxygen, definitely aim low on your SMB dosage.

62


I just can't see to see how its worth it on our scale... I mean commercial absolutely.  Hydrostatic pressures are a real thing.. Even in the shallowest commercial open fermenter, I find it hard to believe that pressure is less than our 5 gallon fermenter.
So fermenting in a keg (tall and narrow vessel) versus a bucket will make a perceptible difference then? I still haven't done any side-by-sides on this.  I certainly do enjoy "open" fermenting though.
No, I am saying it won't on our scale.
Ah, well that makes sense.

63
My unpopular opinion? One is that open fermentaion is not a bad thing. You need to keep the nasties from floating in, but I have seen so many openfermentaions in Bavaria that I am doing those now (more just not snapping the lid down on the bucket for the major part of fermentaion).

It's the norm among homebrewers in the UK. Plastic bucket with lid that isn't airtight. Glass carboys + airlocks for beer is a cultural thing, not a necessity. Might make a good brulosophy experiment.

I have been doing that, or if using a carbon putting foil over the mouth until fermentation subsides.

Lagers were more of me being anal retentive. I have seen open fermentation at many a Bavarian Lager brewery. If any do a wheat beer, those are always open, with a chute for the Braunhefe to flow off the the main krausen.
Even open fermentations on lagers, huh? That surprises me.

I just can't see to see how its worth it on our scale... I mean commercial absolutely.  Hydrostatic pressures are a real thing.. Even in the shallowest commercial open fermenter, I find it hard to believe that pressure is less than our 5 gallon fermenter.
So fermenting in a keg (tall and narrow vessel) versus a bucket will make a perceptible difference then? I still haven't done any side-by-sides on this.  I certainly do enjoy "open" fermenting though.

64
My unpopular opinion? One is that open fermentaion is not a bad thing. You need to keep the nasties from floating in, but I have seen so many openfermentaions in Bavaria that I am doing those now (more just not snapping the lid down on the bucket for the major part of fermentaion).

It's the norm among homebrewers in the UK. Plastic bucket with lid that isn't airtight. Glass carboys + airlocks for beer is a cultural thing, not a necessity. Might make a good brulosophy experiment.

I have been doing that, or if using a carbon putting foil over the mouth until fermentation subsides.

Lagers were more of me being anal retentive. I have seen open fermentation at many a Bavarian Lager brewery. If any do a wheat beer, those are always open, with a chute for the Braunhefe to flow off the the main krausen.
Even open fermentations on lagers, huh? That surprises me.

65
My unpopular opinion? One is that open fermentaion is not a bad thing. You need to keep the nasties from floating in, but I have seen so many openfermentaions in Bavaria that I am doing those now (more just not snapping the lid down on the bucket for the major part of fermentaion).
Oh I love doing this. It's so fun. I wish I could do this with lagers too. Otherwise I'd ferment everything this way.
Yorkshire Squares are the best way to ferment
I've often contemplated brewing that way exclusively. Top crop all yeasts for the fresh, awesome yeast... now I'm craving Sammy Smith!

66
My unpopular opinion? One is that open fermentaion is not a bad thing. You need to keep the nasties from floating in, but I have seen so many openfermentaions in Bavaria that I am doing those now (more just not snapping the lid down on the bucket for the major part of fermentaion).
Oh I love doing this. It's so fun. I wish I could do this with lagers too. Otherwise I'd ferment everything this way.

67
Enter the brilliance of this thread.

Excellent and helpful input as always......
You serious, breh?

68
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 09, 2017, 05:56:21 PM »
ghost pepper pale ale

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Bam!

69
I stopped taking gravity readings mid 2016 cause I realized I don't care.

I order only milled grain and it sits for many months before use.

I never make starters.

I ferment at whatever temp my basement is.
And you're having fun and THAT'S what counts!  And that should not count as an "unpopular" opinion.
Yeah, I think having fun is very important. Otherwise, why take the time?

70
I stopped taking gravity readings mid 2016 cause I realized I don't care.

I order only milled grain and it sits for many months before use.

I never make starters.

I ferment at whatever temp my basement is.




Unpopular brewing opinions and bad brewing practices aren't the same thing!

71
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 08, 2017, 01:55:49 PM »

My latest American Barleywine.


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I have not had a barleywine is a long time. It might be about time to have one again. When's SN Bigfoot come out? That used to always be my go-to.
Be nice to be drinking beer today, but I like to take a day off a week, and Sunday is that day usually.

72
General Homebrew Discussion / Re: Pics of recent brews?
« on: January 07, 2017, 09:30:39 PM »
Mighty dark dunkel. And a huge beer! Prost.

74
insane minerality like 400ppm of sulfate in your water makes for a harsh and unpleasant tasting hoppy beer.
Yeah, tell that to all the chumps on the west coast with no palate but for hops and bitterness (unpopular opinion, I'm sure).

75
I think no-sparge makes better beer than any other mashing process, for all beer types. I'll duck and cover now.
I don't think anyone ever said it didn't. I think most people don't do it is because you get lower efficiency and mashtun space is an issue.

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