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Messages - duboman

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241
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 22, 2015, 07:25:10 AM »
Question for the folks who don't rehydrate: Are you still using one package or do you use two? (Let's say for something around SG of 1.055 or so.)

I've fermented US-05 without rehydrating with good results, but I've always bumped up to two packages. Haven't tried it with only 1.

One pack unrehydrated up to about 1.070

Nice, that will save a few bucks.

Do you aerate the wort when pitching US-05?
Yes, yeast require O2 through the growth phase

242
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 20, 2015, 11:31:05 AM »
I would recommend taking the little extra time to properly re-hydrate your dry yeast and then pour the slurry in, the foam won't be an issue then:)

Testing has shown no advantage to rehydrating in terms of performance.  Yes, you may end up with more viable cells, but it doesn't appear to matter to the quality of the beer.
I've read the same but IME I've achieved better results rehydrating and it eliminates the problem the OP questioned at the same time:)

243
A session IPA would be category 23 (Specialty) in the 2008 guidelines.  The closest other category it would fit in would be the hoppy side of the APA (10a) spectrum.
The competition entered doesn't follow the actual BJCP style guide, its somewhat altered.

244
Yeah,

In reading the descriptions it looks like the 10.1 class would have served your beer a better selection for judging.

Unless you advance to BOS the judges get nothing more than the beer and entry number and assume it has been placed in the entered category properly by the stewards that serve the flight, that's just the way it works.

Also, even if you think you are brewing a certain style, if the final product turns out differently you are better off finding the most suitable category that fits your beer than just by style name. In other words, if your beer comes off as something different from what you intended, enter in the category that it fits, regardless.

For example, in one comp, several years ago I entered a holiday ale that performed poorly in the  style 23, based on the judges comments I entered it in another comp as an Old Ale, 19A and it took a silver medal:)

245
Yeast and Fermentation / Re: Pitch Rates
« on: June 19, 2015, 02:22:39 PM »
http://www.yeastcalc.co/pitch-rate-and-starter-calculator#.UzwRD_k7um4

I always use this site as a guide and use Kai's stir plate option as well. I have read that Kai has done a lot more actual research using real world, home brew methods to account for his results and along with this I use my own experiences and observations with the yeast.

I would go with a 2L starter as well and should be pretty close to what you need assuming it takes off well for you and you get a nice cake, if not, step it up again.

246
Yeast and Fermentation / Re: Anti foam and dry yeast
« on: June 19, 2015, 02:17:25 PM »
I would recommend taking the little extra time to properly re-hydrate your dry yeast and then pour the slurry in, the foam won't be an issue then:)

247
The Pub / Re: Homebrewing and Children
« on: June 18, 2015, 02:29:18 PM »
I've got three, 19, 16, and 13 and I have been brewing now about 6 years so they have all been raised around me brewing. We drink beer in our house and live in a very social neighborhood and the bar is always open to friends. All our friends have kids around the same ages and we all basically model responsible drinking and socializing.

All of the kids at one point or another have helped me brew, some are more interested than others and their interests change as their education increases. For example, my high school and middle kids relates to the science aspect of the process and using hydrometers, etc. My college kid is interested in sampling and understanding styles and tastes but doesn't really care much for beer other than an occasional beer with dad and a cigar.  (don't get me wrong, he's had a few too many at school and learned from it as we all have)!

They all understand that the adults around them operate in a responsible manner and just don't drink to get drunk and we don't do stupid things like drive when we get together.

On the other side we know kids that have been kept from these things as they grew up and have turned into those kids that sneak out, steal their folk's booze, get drunk at the park and basically do really stupid things that only cause problems; so expose your kids, teach them right and all should be good!

248
Ingredients / Re: Grains that you don't crush
« on: June 18, 2015, 02:14:32 PM »
OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.

Yep.  I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well -  by a mile.

+1

249
Yeast and Fermentation / Re: A few bottle harvest qusetions
« on: June 18, 2015, 02:12:07 PM »
With all the effort my question is did you research the beer to even verify the bottled yeast is the same yeast that's used to ferment the beer? Many breweries do use a different yeast to bottle condition.

250
Yeast and Fermentation / Re: Starter DME Issue
« on: June 18, 2015, 02:08:42 PM »
I would file this under RDWHAHB.

Proceed.

+1

But I'll add, you might want to consider converting to weights and metric. 100 grams DME per Liter  is a very easy way to create starters and creates a starter gravity of 1.037-1.040 every time and is more precise than trying to measure DME by volume. If you weigh out the DME you might find you actually have the right amount:)

251
There are plenty of people that brew award winning beer with extract as well as all grain. It really comes down to what you are comfortable with and how well you understand the process of brewing. In addition, as with anything, the freshness of your ingredients. If you use fresh extract vs old grain, chances are your extract batch will be better, all else being equal.

Extract is more expensive per batch than all gran but all grain brewing requires a larger initial investment in equipment. All grain is also a more complex brewing process with a lot more variables involved in refining your process, understanding the mash, using water, etc.

All Grain brewing allows you full control over each ingredient and element of  your process but also requires a greater understanding of how each affects your beer so there is a much larger learning curve as well.

Time is the last consideration, extract brewing is less time consuming to create the wort. All grain brewing for a 5 gallon batch generally takes me 5-6 hours from set up to cleanup and pitching the yeast.

If you want to make the jump I would highly recommend reading John Palmer's "How to Brew" There is a free online version but the latest purchased edition is much more updated and current.

252
Beer Recipes / Re: English ipa
« on: June 16, 2015, 04:48:05 PM »
I would leave out the wheat as well and actually go with 90% MO, maybe 5% crystal and 5% Munich with noble hops and ferment with WY 1968

253
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 16, 2015, 04:43:46 PM »

From someone that's never been , thanks for a great read, thoroughly enjoyed the details and created more of an urge to get to one in the near future!
Thanks, hope to see you in Baltimore!
Thanks, one of these years, they're always at an extremely busy time for my work schedule:(

254
Yeast and Fermentation / Re: Increased Gravity???
« on: June 16, 2015, 02:25:37 PM »
I started my first 2 gallon batch of all grain.

The first reading I took after boiling was 1.01.
I took a second after primary fermentation. It was 1.002.
After three weeks in the secondary, I went to bottle the beer and got a reading of 1.014.

Something is wrong here. I can't figure out what the problem is...I can post a picture of the beer. For now, I've simply put the cover back on with the airlock. Any help is greatly appreciated.

Did you temperature correct your first reading post boil? I also think the second reading might have been 1.020 instead of 1.002, this would make more sense and then answer why it is now 1.014 as it was still fermenting.

255
General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 16, 2015, 02:15:20 PM »
From someone that's never been , thanks for a great read, thoroughly enjoyed the details and created more of an urge to get to one in the near future!

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