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Messages - duboman

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241
General Homebrew Discussion / Re: Souring old home brew
« on: June 24, 2015, 06:03:47 PM »
I say use them for cooking, maybe a batch of BBQ sauce too!

242
Kegging and Bottling / Re: Star san foam
« on: June 23, 2015, 06:39:11 PM »
Bottling or kegging I've never had issue with the foam, "don't fear the foam"

243
General Homebrew Discussion / Re: Literature on High Gravity Beers
« on: June 23, 2015, 06:36:49 PM »
Brew like a monk is great for belgian beers including the big ones.
+1, full of great info!

244
The Pub / Re: In the immortal words of Ken Kesey....
« on: June 22, 2015, 02:44:05 PM »
The bus came by and I got on that's when it all began...............Cowboy Neil at the wheel.......the bus to never, never land:)

245
Equipment and Software / Re: Grain Crusher Roller Issue
« on: June 22, 2015, 02:39:37 PM »
My only thought is the sides of the rollers are rubbing on the frame.

Or perhaps the bottom of the hopper?

246
The Pub / Re: In the immortal words of Ken Kesey....
« on: June 22, 2015, 10:41:27 AM »

247
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

248
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:)

249
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.

250
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:)

251
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.

252
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:)

253
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!

254
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

255
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.

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