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Messages - duboman

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376
Beer Recipes / Re: Improving the malt flavor of an IPA
« on: November 06, 2014, 05:23:56 AM »
+1 to adding some aromatic, it really does accentuate the malt, I would also consider bumping up the mash temp and try to get a bit higher FG

377
Homebrew Clubs / Re: Paid positions for club board members
« on: November 05, 2014, 04:14:52 PM »
This to me seems like paying people like employees which opens the club up to payroll, taxes and other issues, I'd consult a CPA to discuss.

378
Beer Recipes / Re: Improving the malt flavor of an IPA
« on: November 05, 2014, 03:14:17 PM »
Curious to know what temp  you are mashing at as that can change the malt profile as well, maybe try mashing a little higher.

379
I selected Quality but service for me is also important. I am fortunate that I do not need to deal online as I have several LHBS to choose from where I live that aren't too far.

I look for the large selection and variety of high quality product and if I have to pay a bit more I'm fine with it. I value the customer service and knowledge of the staff as well and the ease of ordering or requesting something if they don't happen to have it.

380
Kegging and Bottling / Re: kegging newbie question
« on: October 21, 2014, 01:58:32 PM »
I fill bottles the same way Joe does, this link explains it well: http://www.homebrewtalk.com/f35/we-no-need-no-stinking-beer-gun-24678/

For parties I use growlers and fill them with the same hose the Dark Side referenced, just be sure to chill the growler and drop the psi or you'll get quite a bit of foam, same thing when filling bottles regardless of what you use.

381
The Pub / Re: American Fascination with HOPS
« on: October 21, 2014, 06:35:12 AM »


I just had this conversation with a friend and we agreed, its getting more difficult to find beers that aren't about being over the top about everything!



I guess I can buy that.  It's obviously more about the marketing than the beer.  Everyone is trying to differentiate themselves and the only way they can find to do that is by topping the next guy's hop bomb or high gravity offering.  Makes sense from a $$ aspect.

I guess you can't differentiate yourself with an exquisite saison or phenomenal nut brown ale. 

This is now why I homebrew.  It's getting harder to find good beer :)
Well, the reality is that in order to succeed in the industry you need to produce what sells and if the trend right now is to make over the top beers because that's what the general public is seeking out then you have to brew it. I've said this before, when I go to various ber festivals every brewery represented has a major hop bomb, high ABV beer in their lineup and in some cases, every beer they offer is that way and the lines for them are looong! This works well for me as I try to find the things that aren't over the top and the lines are usually smaller, the beers are usually better and the people serving them have more time to talk about their craft and spend time with you:)

382
The Pub / Re: American Fascination with HOPS
« on: October 20, 2014, 05:27:53 PM »
Another thing to consider is those doing all the rating as I believe the ratings to be extremely scewed just by the people taking the time and being socially networked.

I just had this conversation with a friend and we agreed, its getting more difficult to find beers that aren't about being over the top about everything!

I'm all about the balance and being able to have a few nice beers than sit around on a 10% after a long day....makes me happy to be a brewer

383
Kegging and Bottling / Re: Bottle conitioning a 10 abv Baltic Porter.
« on: October 20, 2014, 02:51:33 PM »
You should be OK without any extra yeast as long as you're patient. It doesn't hurt to add a little extra at bottling as an insurance policy if you'd like. But you need way less than you think you do. One or two grams of US-05 at bottling is all that you need for a 5-gallon batch. If you use too much yeast you will get a lot of trub in your bottles.

+1
When I bottle condition, usually at 70oF, an average beer takes 10-14 days. The big beers, 8-10% usually can take at least 6-8 weeks under the same conditions without adding yeast. IME, the bigger beers need the additional time anyways simply to condition and mellow, sometimes as long as 3-5 months when they really shine:)

I brewed a Belgian Quad in July for the Holidays this year, 10%, just sampled a bottle a few days ago to see how it was coming along, needs a bit more time but tasted delicious, be patient and you'll be rewarded!

384
General Homebrew Discussion / Re: Brewing Frustrations
« on: October 20, 2014, 02:44:21 PM »
5 hour all grain brew day is pretty good in my opinion. it's about how long it takes me to brew a 5 or 10 gallon batch.

as everyone else has already said, stick to it and it'll get better.

+1

Stick with it and don't get frustrated. The one thing I learned early on in AG brewing is plan ahead. If you plan ahead then you have set the time aside to focus on what you're doing and not just rushing through things at the last minute. I once early on thought I would just "squeeze" a brew day in, bad idea, nothing went right and the beer sucked, never did it again......

I too prefer the traditional mash/batch sparge process vs BIAB, I actually find it easier and really no time savings in the end. I've also started doing some split batches with different yeasts and it's pretty cool to see how things turn out!

385
General Homebrew Discussion / Re: Some General Homebrew Questions...
« on: October 20, 2014, 02:29:58 PM »
I've been brewing for about 8 years, all-grain for about 4, and though my results are consistent and to my liking, I've always been curious on how others approach or conduct their brew day. if you have any experience or opinions on the following questions, please respond, any help would be much appreciated!

1. Hop bag during boil, or add hops straight to kettle?

2. Whirlfloc or Irish Moss? 15 min, 10 min, or 5 min?

3. Decant yeast starter or just pitch everything?

4. Whirlpool or just dump into primary fermenter?

5. Length of primary fermentation? Someone told me recently no less than 3 weeks.

6. Use of yeast nutrient?

7. White Labs or Wyeast?

8. Storing grain? In the refrigerator?

1. I use a hop spider for pellets or whole leaf, works best on my set up
2. Irish moss and nutrient at 10 minutes
3. Decant prior to pitch
4. Whirlpool, counter flow chiller into primary
5. 7-10 days usually with another couple to drop bright, then package
6. yes at 10 minutes
7. Wyeast primarily or rehydrated dry yeast
8. Usually in big dog food bins or small tupperware for specialty grains in a cool, dry dark space.

386
Rallies / Re: Lagunitas Chicago anyone
« on: October 19, 2014, 05:52:55 PM »
Lagunitas knows how to throw a rally! Lots of taps, lots of samples, served some great BBQ, and the hospitality/event room was fantastic! The brewery is enormous and its not even near capacity yet, definitely make the trip and check the place out. The tap room is on the second floor and has a cat walk that looks over the entire brew floor, way cool!

387
Rallies / Re: Lagunitas Chicago anyone
« on: October 19, 2014, 05:39:10 AM »
I'll be there as well! Anybody else?

388
I like beer, my wife likes vodka, we're all good here

389
Yeast and Fermentation / Re: Yeast starter time question
« on: October 09, 2014, 03:08:50 PM »
I think you are on the right track but as for certain processes resulting in the fastest start of fermentation it could just be a quirk. Some of this will be determined by the temp you are pitching into, a warmer pitch will typically get started faster than a colder one.

IMO, there is also no need to warm up the starter from the fridge prior to pitch, in fact, it is easier to decant off the cake when the starter is cold as the yeast stays in a cake.

I simply remove my starter from the fridge once I'm ready to pitch, decant and pitch the cold yeast into the chilled wort. I like to pitch cold and allow to self rise to the desired fermentation temperature. This allows for a good steady growth/lag phase as the yeast slowly warms.

390
Kegging and Bottling / Re: Possibility for Bottle Bombs
« on: October 06, 2014, 04:30:45 AM »
You are simply seeing off gassing from the pressure change, if the fg was stable you've got nothing to worry about:)

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