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Messages - kgs

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16
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.

17
...  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.

18
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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19
Questions about the forum? / Re: wierd quirks
« on: December 27, 2013, 10:17:44 AM »
I'm so calling my next brew Weird Quirks!

20
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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21
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).

22
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.

23
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.

24
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     

25
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.

26
Yeast and Fermentation / Aerate before or after pitching?
« on: December 22, 2013, 08:08:40 AM »
Is it better to aerate before pitching, or after pitching?

27
General Homebrew Discussion / Re: When did you switch to all grain?
« on: December 22, 2013, 07:47:07 AM »
I did three or four extract kit batches, then did partial-mash for a while until I realized it wasn't shortening the process and was adding calculation overhead. The switch away from kits was also a switch from 5-gallon batches to batches in the 2.5 - 4 gallon range. My plan for this coming year is to do several small extract batches. I may even build a brewing calendar around that plan.

28
Questions about the forum? / Re: wierd quirks
« on: December 22, 2013, 07:34:00 AM »
I suddenly only have 3 posts... I have posted hundreds of times. Not that it matters that much, really... though there is that other problem with my AHA membership going through 1/1/70. Site migrations can be fun!
There are two accounts for kgs, one has 4 posts, one has 736.  I have no idea why you're logged in as the other one.

Hmmm, in my line of business having two accounts with the same name would be a name authority issue. But I'm logged in as my old self today. I didn't create a new account, have a password change, or anything like that. I wonder what my doppelganger brews...

29
Beer Recipes / Re: Coconut porter recipe?
« on: December 07, 2013, 12:00:12 PM »
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.

Ah yes, throwing back a pint of beer smoothie and then heading out for my two-county commute in an urban area with a major, always-busy bridge between me and my day job... what could possibly go wrong? ;-)

30
General Homebrew Discussion / Re: To clone or not to clone
« on: December 07, 2013, 11:58:11 AM »
Awesome! Pre-ordered it!

Most cooking is cloning. From what I've seen, some people enjoy figuring out how to replicate a beer (or any other foodstuff) when the recipe is unknown; some enjoy the replication itself (being able to mirror a recipe when the ingredients and process are known); some enjoy tweaking it to be their own. Some enjoy all of it. I think I am mostly #2.

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