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Messages - jamminbrew

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61
General Homebrew Discussion / Re: Leave the Trub behind...or not?
« on: December 12, 2013, 04:43:28 PM »
James Spencer of Basic Brewing Radio did an experiment a while ago, where they brewed beers with and without the trub in the fermenters. The beer with the trub apparently had a better flavor and aroma, but I think the difference was slight. A small amount of trub is beneficial, as it adds some nutrients for the yeast. (At least, that's my understanding) If you can leave some or most behind in the kettle, don't worry about some making it in to the fermenter.
+1 to the yeast washing, I find it much easier to do without trub.

I don't have a spigot or valve on my kettle, so I use a siphon to transfer from kettle to carboy. I keep the bottom of the siphon just below the surface of the wort, to help avoid picking up too much trub. Once it gets low, about a gallon remaining, I drop it all the way in to get a little of the trub purposely. Most stays behind, but I like to have some in the carboy.

62
All Grain Brewing / Re: 16000 rpm motor for grain mill
« on: December 10, 2013, 07:04:19 PM »
A 16,000 rpm motor sounds like a good way to burn through 4 tons of grain in a minute...
I agree with realbeerguy, will probably be better to just get a proper motor.

63
Beer Recipes / Re: American IPA recipe advice
« on: December 08, 2013, 06:18:42 PM »
I like to add a 1/2# of carapils to help with head retention, but you could probably do without.  I would suggest doubling the C-20, or adding some more Vienna, but that is my personal taste.
I would add more for your 60 min addition, but your hop schedule looks good. I think you will be pleased with the outcome, just the way it is.

64
Beer Recipes / Re: rosehips in beer
« on: December 08, 2013, 09:34:22 AM »
They brewery I worked for had a really good sour that was aged on rose hips. Delicious.

65
Homebrewer Bios / Re: Brewer's Bio: Jason Johnson
« on: December 07, 2013, 09:37:15 PM »
Nice to meet ya!

66
Yeast and Fermentation / Re: Another thread about plastic buckets (sorry)
« on: December 03, 2013, 10:37:29 PM »
I don't see why you couldn't use the Lowes buckets, my only concern would be making sure I had an equal pitch of yeast into each bucket. If you can do that, (or aren't worried about it) go for it.

67
All Things Food / Re: The Sun choke
« on: December 03, 2013, 07:21:45 AM »
My grandfather used to grow them in his garden. We would eat them like apples. Wash, rinse, eat. With a pinch of salt sometimes. He would slice and fry them up with a little olive oil, garlic, and salt.
As far as making beer from them, I have never heard of it, but don't see why you couldn't. Should you? That might be a better question. ;D

68
Beer Recipes / Re: Saison with a twist
« on: November 26, 2013, 07:00:10 PM »
I like the idea of using the Nelson Sauvin in it. Sounds good to me!

69
Beer Recipes / Re: Recommendations for a saison
« on: November 25, 2013, 09:37:01 PM »
Sounds like a good time to experiment...  I would use the 2-row, add some 6-row, and maybe a pound each of Munich and Vienna. A pound of flaked wheat. Some crystal for color?
Or you could shelve the started in your fridge, and make a new starter when you return.
Personally, I would throw some stuff together and see what happened. 

70
The Pub / Re: What's the Weather Like Where You Are?
« on: November 21, 2013, 07:06:07 PM »
It's cold. Damn cold. 10*F in my neighborhood. Windy. Wind chill is -15*  Winter is coming!


71
Equipment and Software / Re: NB Big Bubbler
« on: November 20, 2013, 07:36:15 PM »
I think that is a great idea. Certainly makes dry hopping and cleaning much easier. Adding fruit, too.
I believe they are glass, though, not HDPE

72
Yeast and Fermentation / Re: Time to try something new
« on: November 18, 2013, 08:58:43 PM »
The brewery I worked at used 1728 as the house yeast. We brewed evrything from  IPA, pale, brown ale, english styles, porters, etc. Very versatile yeast at varying temps. Clean ferment at most any temp, though we usually went at 65-68* Great flocculator. And we could reuse it for 10-12 generations before it started to throw off flavors.

73
All Grain Brewing / Re: 1st all grain attempt
« on: November 18, 2013, 05:43:57 PM »
What Morticai said.

A stout or porter are good beers, as the strong flavor will help hide imperfections.

74
General Homebrew Discussion / Re: IPA's
« on: November 18, 2013, 05:40:42 PM »
Syrupy sweet? That seems to me like the balance of the beer was off to start meaning there were not enough IBUs to properly balance the beer. While the hop aroma and flavor will fade kind of quick, the bitterness balance should be more intact, a little less but not appreciably.
My first thought, too. Maybe it was not fermented completely? Or stalled? What was the original recipe, and how did you ferment it?

75
Commercial Beer Reviews / Re: In praise of Poperings Hommel Ale
« on: November 16, 2013, 12:46:38 PM »
I had the pleasure of drinking one of these last year. Wish it was more available here. A friend had brought some back from Belgium.

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