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Messages - kgs

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1
Beer Recipes / Re: Hop schedule for late-hopped Southern Hemisphere ale
« on: January 18, 2014, 08:30:23 PM »
Wow. Sounds great!

A 7 day re-brew?  I admire your commitment to improvement.
Sounds like you may have a winner there.  Especially with the hop schedule.

While perhaps impractical at this point, you might consider swapping up the yeast choice.
For example, how would this beer be different if fermented with Wyeast 1450?

Food for thought. 
If it was myself, with tomorrow as brewday, I might consider replicating and making more of the goodness you have created.

Yes, I think I will keep it the same, as much as anyone can do that in a homebrew. I remember brewing Denny's RypePA about 5 times straight, 4 times with really good results. There's something pleasing about being able to replicate success.

I'd like to try Wyeast 1450 sometime. Not this time :-)

2
Beer Recipes / Re: Hop schedule for late-hopped Southern Hemisphere ale
« on: January 18, 2014, 07:15:21 PM »
My favorite use for Pacific Gem is as a FWH. Brings out the woody/blackberry aroma, IMO.

I am having a tester of this 7 days after bottling (I always bottle part of the batch in 6-oz splits) and for tomorrow's rebrew I'm torn between adding a touch of hops earlier and keeping it just as it is. That late hopping is something awesome and this blend of hops is ohhhh so yummy. This is one of those batches that makes up for a lot of bad batches, crazy brew days, and so on. "Yes, *I* made this!" It's a no-sparge, late-hopped pale ale with Southern Hemisphere hops and I'm calling it Weird Quirks.  ;)

(By the way, I know the Champaign area quite well - two stints at Chanute, and later a masters degree at UIUC!)

3
General Homebrew Discussion / Re: 1 gallon fermentor cap
« on: January 16, 2014, 04:48:20 PM »
I use drilled rubber stoppers with an airlock on my one gallon batches. Yeah, the rubber stinks but in the three or so years of using them I have never had a batch that came out with any of the rubber taste or aroma in the beer. That is true even when the krausen hits the rubber or when the beer has sat under the stopper for a long time. I've had beer under one of those rubber stoppers for two years without any absorption of the rubber aroma.

But I also agree that you will be fine using the foil.

Northern Brewer sells a drilled cap for 1-gallon jugs. I keep wondering whether it has a gasket, or what.

http://www.northernbrewer.com/shop/small-batch-1-gallon-fermenting-jug.html

4
Questions about the forum? / Re: wierd quirks
« on: January 05, 2014, 07:57:53 PM »
I'm guessing this won't be the only batch of beer with this name...

http://www.pinterest.com/pin/95138610852034205/

5
General Homebrew Discussion / Re: online stores and shipping
« on: January 01, 2014, 07:47:48 PM »
Thanks for the replies!


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You didn't say where in Florida, but Homebrew Den in Tallahassee was a great store when I lived there a few years back.

6
Beer Recipes / Re: Hop schedule for late-hopped Southern Hemisphere ale
« on: December 30, 2013, 06:31:51 AM »
My favorite use for Pacific Gem is as a FWH. Brings out the woody/blackberry aroma, IMO.

If the beer calls for a bittering charge once I've tasted v.1, I could halve the first addition of Pacific Gem and move it to a FWH. I've done FWH in several brews and really like that approach.

7
...  The other is carboys.  Seriously, who thought that design up?  I love the Speidel fermenter I have now.

I have often wondered that myself. Based on a reasonably sound Wikipedia article (http://en.wikipedia.org/wiki/Carboy ), it appears that carboys evolved from jugs. There's also a hint about why 5 gallons became the standard batch size: "In Britain, demijohn refers to a 4.5 litre (imperial gallon) glass brewing vessel."

It hadn't occurred to me until your comment that carboys could easily go on my "regrets" list. I started with a bucket in a "starter" kit, moved to plastic carboys, then a couple years ago moved to food-grade buckets bought from an emergency-preparedness supply store (I drill the lids for gaskets and airlocks). They are inexpensive, easy to clean, easy to sanitize, and hold a good seal.

8
The immersion chiller is what I regret. I used it once and was shocked by how much water it required (I measured it). I can chill my small batches in the sink with a cool water bath followed by an ice water bath and get the wort under 70 degrees very quickly with occasional whirlpooling. I've hung on to the chiller because I haven't ruled out building a recirculating chiller one of these days.


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9
Questions about the forum? / Re: wierd quirks
« on: December 27, 2013, 10:17:44 AM »
I'm so calling my next brew Weird Quirks!

10
Beer Recipes / Re: Hop schedule for late-hopped Southern Hemisphere ale
« on: December 26, 2013, 07:09:25 PM »
Thanks-- I get a rebrew in a week or two and will keep these thoughts in mind. Galaxy had the most delicious fragrance!


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11
Yeast and Fermentation / Re: Aerate before or after pitching?
« on: December 23, 2013, 12:23:34 PM »
You guys are missing the obvious.  If you aerate before, the yeast settle into a nice happy home ready to go.  If you aerate after, the yeast swirl around, getting bruised and dizzy.

Which yeast scenario do you think makes for happy yeast?  They are living beings after all!   8)

Quite honestly, I know this may sound silly, but I actually wondered about the second scenario (not that the yeast would get "dizzy" but that the yeast's blooming might be affected by the turbulence of the aerating wort).

12
Yeast and Fermentation / Re: Aerate before or after pitching?
« on: December 23, 2013, 11:10:15 AM »
The big difference between compressed air and 02 is time. 1-2 minutes o2 is all you need as opposed to 20 minutes or so with regular air.

Right.  I just haven't seen any performance difference for the additional investment in the O2 regulator and the cost of the tanks.

Not a huge investment, but also one I could have just as easily not made and still been pretty much where I'm at fermentation-wise.  It is another gadget, though, which has some value in and of itself.

Guilty as charged (in the move from whisk to aeration stone). If I can clamp the wand to the bucket, I can at least do other things.

13
Yeast and Fermentation / Re: Aerate before or after pitching?
« on: December 23, 2013, 10:02:59 AM »
If you are using compressed, filtered air then it is probably best to do it before and after if you can. If you are using pure o2 you should not aerate after you pitch the yeast because pure o2 is toxic to yeast. I have actually killed starters with pure o2 by aerating after pitching.

Up to tomorrow morning's brew my aeration method has been to whisk for 5 minutes with a 22" whisk. I just bought an aeration stone and wand (for filtered air, not o2, though I could upgrade easily). Thanks for the insight; I don't know if I will ever use o2, but if I do, I'll heed your advice.

14
Beer Recipes / Hop schedule for late-hopped Southern Hemisphere ale
« on: December 23, 2013, 09:43:03 AM »
So I'm looking to do this -- thoughts? The grain bill is 4 lbs MO, 8 oz Munich, 4 oz flaked barley, and 4 oz each 20L and 60L. Yeast is US-05. [Modified to note that this is a 2.5-gallon batch!]

0.50 oz               Motueka [7.00 %] - Boil 15.0 min         Hop           9        12.6 IBUs     
0.50 oz               Pacific Gem [15.00 %] - Boil 15.0 min    Hop           10       27.1 IBUs     
0.50 oz               Galaxy [14.00 %] - Boil 10.0 min         Hop           11       18.5 IBUs     
0.50 oz               Motueka [7.00 %] - Boil 10.0 min         Hop           12       9.2 IBUs     
0.50 oz               Pacific Gem [15.00 %] - Boil 10.0 min    Hop           13       19.8 IBUs     
0.75 oz               Galaxy [14.00 %] - Steep/Whirlpool  0.0  Hop           14       0.0 IBUs     
0.75 oz               Motueka [7.00 %] - Steep/Whirlpool  0.0  Hop           15       0.0 IBUs     
0.75 oz               Pacific Gem [15.00 %] - Steep/Whirlpool  Hop           16       0.0 IBUs     

15
Yeast and Fermentation / Re: Aerate before or after pitching?
« on: December 22, 2013, 08:54:00 AM »
Thanks, all -- I had a hunch that would be the response.

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