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Messages - rjharper

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376
The Pub / Re: How long before there are no spelling or grammar rules?
« on: April 19, 2012, 07:40:48 AM »
Is it my imagination or is are spelling and grammar getting worse? Maybe I'm not remembering correctly. Is the internet making spelling and grammar irrelevant? When almost everyone ignores the rules of language, how long will it take before they no longer matter?

Fixed it for you :)

377
The Pub / Re: A letter to my wife during the NHL playoffs
« on: April 19, 2012, 07:17:21 AM »
Here I am with my family in Lake Placid last summer!  I'm the short, fat guy in the back!   ;) 
That's the real Stanley Cup!

That's cool.  As long as you didn't do something like this http://www.usatoday.com/sports/college/football/sec/story/2012-04-16/alabama-broken-bcs-trophy/54328644/1

I read that its awesome.  We'd have taken much better care of it at OK State...

378
Happy Birthday Drew,

I'll be kegging the Hefeweizen.  And brewing a Dunkelweizen (reusing yeast).  And the house Pale Ale.  And tapping my experimental, Egyptian technique ale.  And bottling a keg of Barleywine.  Phew...

379
Yeast and Fermentation / Re: Which Brett?
« on: April 16, 2012, 12:55:32 PM »
There ya go Ross! And yes relax  ;)

Keg that thing up and store it away for a while...then send me a bottle  8)

Haha. Deal.  ;D

380
Yeast and Fermentation / Re: Which Brett?
« on: April 16, 2012, 12:36:06 PM »
Thanks Jason,  I'll need to go give it another taste. One thing that threw me off is apparently an error in the BeerSmith style guidelines for 9E. According to BJCP it's 1.018 - 1.056 for FG, but BeerSmith has it as 1.018 - 1.030. I like to brew to style so that's what got me a little worried.

So I'll taste it again, and if it don't like it, then I'll unleash Brett...

I should note that they also report it taking a year or more for that beer to come into balance...so you may not like it now, but may be great a year from now.

Outa curiousity whatd you mash at and ferment at?

My point is, if you brewed a Scotch Strong and you WANT a scotch strong Im pretty confident a 1.040 FG and a long conditioning period will give you what you were looking for :)

I'm starting to like this idea better, to get the beer I wanted. 99% golden promise & 1% roast barley, mashed at 153F. Fermentation at 65F, allowed to rise to 70F at the end. Pure oxygen through sinter at pitching. Yeast cake of WLP028 from an 80/- recipe.

Looking at the 9E style guidelines again;
1.106 OG (right in the middle)
1.040 FG (mid/upper)
8.8% abv calculated (in the middle)
32 IBU (higher end, should offset some sweetness)
I think I might need to stop worrying about this and just give it time. Fill a keg and forget about it.

Tom, I'd still like to hear your thoughts on WY v WLP Brett for next time.

Thanks all :)

381
All Grain Brewing / Re: Oh no!
« on: April 16, 2012, 11:34:41 AM »
If its syrup, and it's in a sealed bottle or pouch, don't even boil it.  Pour it straight into the fermenter. Don't need to stir either. The yeast will find the sugar and work its way through it, whether it's evenly dissolved or a puddle at the bottom. When going for high gravity Belgians, it's actually good practice to hold back on the syrups until this point, to get the yeast going and achieve high krausen.

Rdwhahb indeed...

382
Equipment and Software / Re: volume gauge
« on: April 16, 2012, 10:04:36 AM »
So if you beer style calls for 2.7 volumes per liter, what is the static psi measurement?
Do you first purge the keg then shake a little to get the measurement?
Then the static psi measurement for 2.7 volumes at 40 degrees is 14 psi and the gauge should read 14 ?

If you set the regulator at the target psi and let it come to equilibrium, then you'll be set,and  you'll have the volumes you want, assuming your temp is correct and your serving lines are balanced for that pressure. I'm not a big fan of the "crank it up for 24hrs then bleed off" approach. I can wait a week...

383
Yeast and Fermentation / Re: Which Brett?
« on: April 16, 2012, 09:53:23 AM »
Thanks Jason,  I'll need to go give it another taste. One thing that threw me off is apparently an error in the BeerSmith style guidelines for 9E. According to BJCP it's 1.018 - 1.056 for FG, but BeerSmith has it as 1.018 - 1.030. I like to brew to style so that's what got me a little worried.

So I'll taste it again, and if it don't like it, then I'll unleash Brett...

384
General Homebrew Discussion / Re: Near-perfect Brew Day
« on: April 16, 2012, 07:55:32 AM »
Yeah I fall under the brew alone category.  Yesterday; perfect weather, windows open, the smell of malt and hops wafting from the garage, blending with the rose garden blowing in the kitchen window, a pot of peaberry Kona coffee, and Gypsy Kings on Pandora.  Good brew day yesterday.

Now drinking, dont do that alone...

385
Yeast and Fermentation / Re: Which Brett?
« on: April 16, 2012, 06:41:55 AM »
Thanks Tom,

Any reason why you go with Brett l from WY but Brett b from WLP?  I had read somewhere that WLP had recent changed their Brett c to add some Lacto because it was too mild?  I can go with either source, but I've always favored WLP since I think I get better results with them.

386
Yeast and Fermentation / Which Brett?
« on: April 15, 2012, 06:59:50 PM »
I brewed a Scottish strong ale a few weeks ago with an OG of 1.106  I used a WLP028 yeast cake from a previous batch, oxygenated heavily, but fermentation stalled out at 1.040. In hindsight, I mashed too high for this recipe, I should have gone lower to push fermentability.

So that said, I'm thinking this might be a good candidate for my first attempt at souring. The beer at the moment has a really good malty flavor, the kettle caramelization has a nice nutty, toffee flavor, but the overall delivery is just way too sweet.  I though adding some Brett, knowing its ability to chow down through some of the unfermentables, might make for an interesting end result. But which Brett?

WLP645 Brett C seems to make the most sense, its from English type ales, but I don't like the pineapple aromas it promises. The alternatives would be Brett B and go Belgian, or Brett L and go smoky, spicy and horsey.

I've got zero Brett experience, so help me out please.

387
General Homebrew Discussion / Re: Bluebonnet scores
« on: April 12, 2012, 08:33:06 AM »
I got mine in this week too.  My RIS went from 41.5 in the first round to 31 in the second round, which is a little confusing.  Maybe they were judging to a higher standard in the second round?  It is a little under-attenuated because the yeast gave out after 14.5% abv! :)

My Belgian Dark got dinged too, but that was from the Kirsch/Oak character from a little wood ageing.  I should know better than that. I should have entered it as 16E.

Otherwise I got a 44.5 on my Blonde (3rd) and a 41 on my American Amber (1st).

388
Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 05, 2012, 12:41:45 PM »
I have noticed that boil-off seems to be a flat rate dependent on system (Mostly surface area of brewpot). Mine is about 2 gallons per hour. You will never get an exact number, it will always be just close.

Damn, I get 1 gal/hr.  FWIW I use a keggle with a 12" opening, and a small banjo burner converted to HP propane.  Rolling boil, but not crazy.

389
Commercial Beer Reviews / Re: belgian ales
« on: April 03, 2012, 03:05:19 PM »

390
Beer Recipes / Historic / Egyptian Brewing
« on: April 02, 2012, 03:33:21 PM »
So after visiting a Tutankhamen exhibit, and reading about the basic Egyptian beer process of making dough, baking it (enought to toast the outside but leave inside raw to maintain yeast and enzymes), mashing the bread overnight, then adding dates, herbs or spices, I want to give it a go.  There's not a lot on the web at first glance, so here's my best effort.  It's a no boil recipe based on the exhibit, but I want to tweak just enough to help sanitize / ensure yeast viability.



So, for three gallons
2lbs 2-row
2lbs malted wheat
1lb oats
Dry baking yeast

Combine grains (inc husks), add bakers yeast and suffient water for form loose dough.
Knead into 2 loaves, allow to to rise for 2hrs.
Bake loave @ 400F until crust is dark toast but not burnt.
Remove from oven.
Chop baked loaf and unbacked dough into 1/2" pieces.
Mash breads, chopped dates, saffron, and chamomile for 8hrs @ 145F (thinking no sparge, BIB style)

2lbs dates
1oz chamomile
1.0g saffron
3 camden tablets (my addition for some extra sanitation / yeast control)

WLP001 California Ale

Add camden tablets to primary fermenter.
Drain mash tun to primary
Wait 24 hrs
Pitch brewers yeast, and proceed as normal.

Pitching a SWAG for 50% efficiency and 3 gallons, I put this at ~1.050 OG ballpark.  Thoughts anyone?  I've love any input / suggestions / criticisms / encouragement!

Thanks, Ross

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