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Messages - rjharper

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Ingredients / Re: Adding sugar to primary
« on: November 11, 2015, 06:28:22 PM »
Just pour it in, it will be fine. Be sure to anticipate it may end up drier that you expected.


Thank guys! Its a DIPA so drying it out is the plan.

Ingredients / Adding sugar to primary
« on: November 11, 2015, 05:26:37 PM »
So had a great brew day, then remembered as I was running off to the fermenters that I didn't add the sugar at the end of the boil. I figure I'll just add it to the primary instead at high krausen tomorrow. But question: do I make a syrup with some water, boil, cool, then add; or just dump a lb of sugar in and hope for the best? Experiences?

This is 1 lb table sugar / 5 gal 1.080 OG BTW.


How many times have we responded to questions on low scoring competition feedback regarding which category? How many times have we told a brewer not to submit to category based on the recipe and expectations, but to the style it tastes like.

I really don't care what Marshall's recipe is. I care whether chill or no chill makes a difference. I care whether a clean fermented ale is distinguishable from a lager. I care whether you can dry hop too much, fement too warm, and every other experiment that Marshall spends his money, time and energy on, to share the results with the rest of us and help make us all better brewers. The last thing I want to do is discourage him from continuing in this venture because we're getting panties in a knot over the finer points of a Helles recipe.

Bring on the next xBmt!!

So getting back to the OP topic of chill versus no chill, I'm focused on chill haze and cold break. The old adage was that without rapid chilling there was a poorer cold break and so probably some chill haze. Do you think the gelatin fining mitigated some of this?

I (like a lot of homebrewers probably) don't fine, I let time and temperature drop my kegs perfectly bright as is. Do you think there would have been a more noticeable difference between the batches without fining?

Beer Recipes / Re: wheat beer category
« on: October 30, 2015, 10:00:40 AM »
Just because it contains 50% wheat in the grain bill doesn't mean it's going to be "wheaty enough". You're not judged on the grain bill, you're judged on flavor. If the final product is too clean, or wheat character doesnt come through, you'll get dinged.

Interesting side note, apparently 100% wheat beers drop very bright, attenuate highly and are very neutral. They'd probably be dinged for not wheaty enough too :)

Homebrew Competitions / Re: 2015 BrewUnited Challenge
« on: October 27, 2015, 11:50:50 AM »
Interesting. I switched from my brew email to my personal gmail to see if that fixes it.

Homebrew Competitions / Re: 2015 BrewUnited Challenge
« on: October 27, 2015, 11:44:05 AM »
Check your spam, rjharper.  I have sent multiple emails regarding the comp.  :)

I actually have spam filtering turned off for that email so there's nothing to check - everything makes it to my inbox. You know in hindsight, I dont think I even got emails when I registered / joined the site. Hmmm... :/

Homebrew Competitions / Re: 2015 BrewUnited Challenge
« on: October 27, 2015, 11:36:31 AM »
Thanks guys. I haven't seen any website updates, and I've not seen an email since registering so I was beginning to wonder.

Homebrew Competitions / Re: 2015 BrewUnited Challenge
« on: October 27, 2015, 06:28:33 AM »
when will this be judged / results posted?

Ingredients / Adding essential oils
« on: August 15, 2015, 01:25:29 PM »
So SWMBO is into aromatherapy and essential oils, and her latest addition to her collection is pure pine needle oil extract (link below).  Understanding that oil impacts head retention, would adding a few drops to an IPA in late primary add that pine hit (love my piney IPAs), and I can siphon out from under any oil sheen? It smells phenomenal, and I'm pretty sure it's food grade.

Beer Travel / Re: Weekend in Belgium area
« on: August 13, 2015, 02:03:24 PM »
Go to Bruges. Find a small alleyway called De Garre the width of a "horses ass" as they say, go inside the bar and order their house tripel.  Then drink the 2 more that your allowed to drink. Words cant describe.  Also, wandering the Orval grounds is an awesome experience, definitely recommend that.

This is exactly the kind of intel I was looking for. Thanks!

Beer Travel / Weekend in Belgium area
« on: August 13, 2015, 01:31:59 PM »
Just landed a work trip to Belgium, and low and behold the flights are half the price if I come home Sunday instead of Friday so work is paying for my weekend! I finish up work Thursday in SW Belgium near the French border, then as long as I'm Brussels for Saturday night, the rest is open.

I'm thinking I can head down the French / Belgian border towards Luxembourg on Friday (Orval, Chimay and others), then back up to Brussels on Saturday via Rochefort & Fantome. The upside is I have a car. The downside is that means I'm driving.

Any thoughts or good suggestions for places to go / eat / drink?

General Homebrew Discussion / Re: Viable yeast in Vegemite?
« on: August 13, 2015, 09:14:19 AM »
Gefilte fish gives me the boaks big time.

General Homebrew Discussion / Viable yeast in Vegemite?
« on: August 11, 2015, 01:58:28 PM »
So according to the Australian Indigenous Affairs minister, there's viable yeast in Vegemite because it's being used in moonshine.

For a truly authentic Aussie Sparking Ale, pitch how many tbsp of Vegemite per plato?  :o

General Homebrew Discussion / Re: Nitro
« on: July 28, 2015, 02:26:16 AM »
+1 to carb and serve all on nitro. You need about half the volume of CO2 to get that smooth, silky head. If you nitro pour on too carbed a beer, you get that full head of big, gnarly bubbles instead.

So instead of using 13 psi of CO2, use 25-30 psi of Nitro blend (25% CO2). That put a partial pressure of 6-7 psi CO2 headspace, and thus half the volume of CO2. This method does take longer, but if youre in no rush, leave it on nitro gas a couple of weeks then good to go.

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