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Messages - duboman

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181
By chance would it fit in the IPA category, that might be a better place if it fits the bill for an IPA.

182
Going Pro / Re: footwear
« on: January 14, 2015, 09:18:46 AM »
I'm a huge fan of the Georgia Boots, 6", steel toe and water proof. I'm a landscape contractor and these things go through hell and back in 14 hour days! One pair will easily last two years through mud, dirt, water, etc. Www.gemplers.com, they have a huge selection on any kind of footwear or workwear you can imagine!

183
The Pub / Re: Please Help Me Plan My Trip To The US
« on: January 14, 2015, 08:58:35 AM »
Having done both coasts by car several times, beer nor food will be a problem! It's the time. In 6-8 days you can easily create a great trip with lots to do and see, weather should be your determining factor. If winter months are when you plan go west, if mid fall, go east, you will not believe the colors, spectacular! You don't want to be in the East during a winter storm and get stranded somewhere, been there, done that:(

Coming myself from the Midwest you can't beat the nice weather on the West coast through most of the winter months!

184
All Grain Brewing / Re: Creating recipes
« on: January 14, 2015, 07:58:23 AM »
+1 to Designing Great Beers as well as the BJCP style guide. I use both when creating recipes. In addition I also visit breweries websites to see what information I may find on a particular beer I like such as flavor profile or perhaps ingredients used that might be included My visits to the bottle shop are also considered R&D based upon information I gain.

The BJCP guidelines will usually list certain beers that are representative of a style so I'll usually pick up a couple referenced and sample them for comparison.

Once you get a feeling for what you are looking to brew and have done your research it becomes pretty easy to put together a recipe to start with and then it's note taking and tweaking to refine it.

185
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 14, 2015, 07:25:17 AM »
Lagunitas dismissed its suit today after seeing the negative public response.
Smart move.

186
The Pub / Re: Uh-oh... Lagunitas is going after Sierra
« on: January 14, 2015, 06:45:41 AM »
I call it BS.
Me too!

I don't see anything in the two that I would confuse even in a poorly dim lit po-dunck bottle shop, the standard layouts of each label alone tell me who's brand is whose. SN has their iconic green shade and elaborate label, Lagunitas has their square white and as far as I'm concerned IPA is a beer style, not a trademark font. I never met the man but I say shame on Tony:(

187
Ingredients / Re: golden promise for lager?
« on: January 13, 2015, 05:34:33 PM »
Golden promise will make a nice lager but also, IME if you do a good, vigorous 60 minute boil with pilsner and practice good pitch and fermentation you should have no DMS issue either
I agree, but I switched to 45 minute boils for my ales years ago to save time and if G P will make a good lager and save me some time I'll give it a go.
Just make sure its a vigorous boil, you may lose a bit more in evaporation but probably not as much as a 90 minute boil.

188
Beer Recipes / Re: ESB Critique
« on: January 13, 2015, 05:31:09 PM »
I like 1.055/45IBU for ESB, with 93% Fawcett MO, 7% Simpson's Medium Crystal (60), WY 1968 (or 1469), mostly EKG. Made this many times and can't find a lot of reason to change. Simple and good.

this is what I do, though Crisp on the MO.  Magnum for bittering and then EKG all the way through. 

Used 007 on this last run as am trying to grow it up.
I use Crisp and Fawcett as well. I use Challenger to bitter and late boil, and a healthy dose of EKGs late and dry. I have also been known to add some Caliente late if I want to up the hops a bit as well.

Torrified wheat is also another great choice. It has a nice nuttiness that is right at home in British ales. I use it pretty much any time I use simple sugars in English beer.
How much torrified wheat? I've used that in a couple ales I've brewed but didn't really get any nutty profile out of it, maybe I've not used enough?

I've used 1/2 lb in bitters and picked up on it. I've never used more IIRC.
Went back to notes and had used 6oz with very little impact, will have to try it again sometime perhaps with a bit more

189
Beer Recipes / Re: ESB Critique
« on: January 13, 2015, 01:19:17 PM »
I like 1.055/45IBU for ESB, with 93% Fawcett MO, 7% Simpson's Medium Crystal (60), WY 1968 (or 1469), mostly EKG. Made this many times and can't find a lot of reason to change. Simple and good.

this is what I do, though Crisp on the MO.  Magnum for bittering and then EKG all the way through. 

Used 007 on this last run as am trying to grow it up.
I use Crisp and Fawcett as well. I use Challenger to bitter and late boil, and a healthy dose of EKGs late and dry. I have also been known to add some Caliente late if I want to up the hops a bit as well.

Torrified wheat is also another great choice. It has a nice nuttiness that is right at home in British ales. I use it pretty much any time I use simple sugars in English beer.
How much torrified wheat? I've used that in a couple ales I've brewed but didn't really get any nutty profile out of it, maybe I've not used enough?

190
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 13, 2015, 01:17:36 PM »
No, what I am saying is that having to start ale fermentations in the high 50s/low 60s in order to avoid off-flavors is a sign that there is something in the fermentation other than the pitched ale strain. Few ale strains require low sixties fermentation temperatures in order to produce their specified fermentation by-product profile.  Most of the non-specialty ale strains that are available home brewers do not start to misbehave in a major way until fermentation temperatures are well into the seventies if they are not stressed and wort composition is sound.

But that doesn't account for personal taste.  I don't start low because I get "bad" flavors from starting higher.  I do it because I prefer the flavor profile I get from fermenting at lower temps.  I'm afraid your scientific analysis doesn't take that into account.
My thought as well. I feel that there is more to this whole conversation than the specific science/microbiology involved

191
Yeast and Fermentation / Re: Pitching Temps for Ale Yeast quandary?
« on: January 13, 2015, 07:53:12 AM »
I use a CFC for chilling and in Chicago our water is about 50 in the winter and 75 in the summer. I run my water at about half throttle as I've found running it full on does nothing anything faster. My runoff water is used for cleaning and also runs into a 50 gallon rain barrel that I then use to water my garden.

In the winter it takes about 15 minutes to bring 6.5 gallons to 60 degrees, the summer about 30 minutes to 75 as I throttle back the kettle flow to get a better chill. In the summer I'll then place the primary in the fermentation chamber to chill down further and it takes an hour or two, then I'll aerate and pitch.

192
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 12, 2015, 08:21:19 PM »
Right, but we are simply decanting and pitching the yeast, not the supernatant clear green beer.

I can't imagine that here is a discernable difference in 5-10 gallons of finished beer at home brew scale.

193
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 12, 2015, 07:53:22 PM »
This is all well above my microbiological pay grade.... My question is when comparing scale of home brew pitch and commercial pitch, how relevant is the detail in all this?

I make the appropriate starter, ferment, crash, decant and pitch with proper aeration etal... The beer is really good

194
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 12, 2015, 05:49:41 PM »
This makes sense and I'm not sure why I typed 48-72 hours as my starters are done in the 18-24 range as well and then placed in the fridge. Perhaps its because in know some people just go longer for no apparent gain.  That was why I was ques iining using an aerator for the entire time in lieu of a stir plate in possibly achieving the same results.

195
Yeast and Fermentation / Re: Right RPM for stir plate?
« on: January 12, 2015, 03:20:41 PM »
The vortex makes no difference as mentioned, as for the aquarium pump idea, not sure. While o2 is beneficial for the starter I'm not sure if it wouldn't be detrimental pumping into the starter for the 48-72 hours it would take to ferment out. Maybe someone else has a thought on that?

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