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Messages - leejoreilly

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General Homebrew Discussion / Re: Note to self
« on: July 25, 2015, 05:44:42 AM »
I brew in the house so it's bare feet for me. Plus, how else am I supposed to know if I forgot to close the ball valve on my mash tun again?

"Braille Brewing"?

General Homebrew Discussion / Re: Wort Chilling
« on: July 21, 2015, 06:23:28 AM »
To Pete B. 

Thanks for the info.  I have used bottled water that was frozen with the outside dunked in sanitizer before immersion into the cooling wort.  Same principle as bottle wand, but not as much surface area.

I have a half dozen orange juice bottles that I use this way (filled about 90% with water). They're about 2 quarts or so in volume, so I can drop two in my fermentation bucket once I get the wort down to maybe 80 or so. I use the same ones in my "swamp cooler" to keep fermentation temps down.

So an expert is determined to be such only by the consent of the people?

Certainly not by farcical aquatic ceremonies.

Help! Help! I'm being repressed!

Equipment and Software / Re: Starting Equipment
« on: July 13, 2015, 05:08:21 AM »
Also, try a local restaurant supply store for good deals on kettles, turkey basters, metal spoons, etc.

General Homebrew Discussion / Re: Sour
« on: July 11, 2015, 05:29:19 AM »
Look for a place that serves Jolly Pumpkin (or if you are lucky enough, visit one of their tap rooms). I've found that they provide an excellent range of sours, funky sours and bretty "not sours".

I don't understand why people don't like BIAB.

Jimmy, I don't think it's so much "don't like BIAB", and it is "don't see enough benefit in BIAB to change". I've honed my process to the point where it's dependable and repeatable, I enjoy doing it, and my beers come out great. There's little to entice me to change it; refine it, sure, but change it, not so much. And cleaning up my mash tun isn't on my "critical path" - I do it during the boil - so I'm not likely to save any time overall. Plus, I've never had a stuck sparge (talk about tempting fate by mentioning it...), so no benefit there either.

On the other hand, BIAB is likely a fine method for a new all-grain brewer to try, assuming your brewery can handle whatever method you use to lift and drain the bag (I brew in my kitchen, could be problematic for me).

Equipment and Software / Re: Stir Plates
« on: June 27, 2015, 07:54:13 AM »
A stir plate is an unnecessary expense.  Your money is better spent on other gear.  Perform an advanced search using my user name as the poster and "stir plate" as the search term, and you will discover why a stir plate is little more than home brewing snake oil.

While I agree with Mark that a stir plate may not be "necessary", I also feel that it is certainly convenient, and at the very least does no noticeable harm. I have one and have gotten excellent results from it (which I admittedly might have gotten from the "shake it and walk away" method, too). And brewers love toys, so that's a plus. I recommend

Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 27, 2015, 07:41:28 AM »

You wouldn't use a neutral ale yeast in a hefe wort and call it a hefe?

You would if you are Widmer Brewing.
You are the brewer you decide what you want. Sometimes we just get hung up on stereotypes.

I agree; it's your beer, call it what you want. But to be TECHNICALLY correct, I'd say a lager has to be fermented with a lager yeast. You can certainly brew a "lager-like" ale, but it's not technically a lager. Heck, you can call it a Chardonnay, if you like.

I have now split my limit of hairs for the day...

Kegging and Bottling / Re: Purging Keg
« on: June 23, 2015, 06:03:48 AM »
I would say it's a best practice, but won't kill your beer.

I agree the Steve. Like many aspects of home brewing, there are "best practices" and "good enoughs". If you look at the subjects that occasionally cause some controversy here on the forum (stir plates, rehydrating, various sanitation details, aeration, etc.), most fall into this category. The best practices give you the best chances of making great beer, but the you may get by on "good enoughs" for many, many batches without a problem. The odds are with the best practices, though.

Kegging and Bottling / Re: Temperature for priming sugar solution?
« on: June 23, 2015, 05:53:53 AM »
It's been a long time since I bottled, but I've always thought that cooling the priming sugar solution wasn't necessary. Since the volume of sugar solution (maybe a cup or so) is so small compared to the 5 gallons of beer the temperature of the beer+solution will stabilize very near the beer's original temp without affecting the yeast needed to carb. Just toss the sugar solution into the bottling bucket, rack in the beer (which mixes in the sugar) and go.

All Grain Brewing / Re: When to FWH?
« on: June 21, 2015, 08:15:12 AM »
I put them in my kettle just before first runnings, then don't change anything from my normal process. This means proceed straight on to the batch sparge, then right to the burner to start heating up for the boil.


Yeast and Fermentation / Re: First brew, need advice.
« on: June 11, 2015, 05:58:33 AM »
I am still unsure if the iodine solution I use for sanitation will affect the taste of the beer after a quick rinse, so I decided not to drop the hydrometer into the fermenter itself.

First off, welcome to the obsession and the forum!

I have two bits of advice for you. First, ditch the iodine-based sanitizer and get some StarSan; it's easy to use either by dipping equipment in a dilute solution of it or putting some of the solution in a spray bottle and dampening surfaces with it. In those concentrations, it has virtually no taste, and you don't have to wait for it to dry. Second, get in the habit of tasting your hydrometer samples (another reason to avoid the iodine stuff); there's lots of sensory info for you in how your "young" beer is progressing flavor-wise.

All Grain Brewing / Re: Westvleteren Beer Color
« on: June 10, 2015, 04:41:30 AM »
Maybe I'm missing something, but isn't dark candy syrup just basically table sugar plus some water, heated to a certain temperature to caramelize to the desired color?

Ingredients / Re: BrunWater lactic acid additions
« on: May 26, 2015, 01:54:50 PM »
I'm pretty sensitive to the taste of lactic in the finished beer, so I limit my total input to under 4 ml or so.
I'm more sensitive to the aroma, which is why I changed to phosphoric.  My LHBS gets the 75% version, so amounts are pretty close to the same (I use Bru'nwater to calculate amounts), but no real impact on aroma/flavor.

I've gone to phosphoric, too, but I'm using the 10%. I've heard that the 75% is strong enough to be borderline dangerous. I don't ever really need to use that much, so the weaker (safer?) stuff suffices.

Ingredients / Re: BrunWater lactic acid additions
« on: May 26, 2015, 05:07:06 AM »
With Bru'nwater, it basically assumes you're dialing it in correctly beforehand.  You shouldn't need to adjust on the fly unless you've entered your water values incorrectly (or the water company has made seasonal changes to their treatment).

I agree with Toby, that Bru'nwater assumes you get it right, first shot. But if for some reason you don't, I think you could estimate the effect of "sneaking up" on your desired mash pH in Bru'nwater by increasing the lactic dosage slightly on the "Water Adjustment" tab and seeing what it does to estimated mash pH in the "Adjustment Summary" tab. That should give you some feel for how much additional lactic it'll take to drop your pH by, say, an additional tenth of a point.

I'd advise waiting until 15-20 minutes or so into your mash to measure your pH so that you see the full effect from your grains. Also, I'm pretty sensitive to the taste of lactic in the finished beer, so I limit my total input to under 4 ml or so.

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