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Messages - ynotbrusum

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1
And Mark has a string on one thread somewhere here that discusses the propagation of dry yeast and how that is done in a constantly fed device, which gives different results in the dry yeast compared to liquid yeast propagation.  (If I have that remotely correct).

Marshall, Mark is a great source of information on this forum - in that respect the two of you are great rivals.  I can only imagine the result if you were to collaborate on a project!

2
Agreed with the two pro's above, but bear in mind that this yeast is considered to be a medium to high flocculating yeast...so, I would add that sugar addition fairly soon while you still have some active yeast to ferment it out. 

I say this to newer Brewers:  "The meal is almost over and it is time to serve the dessert, before too many of the guests fall asleep". YMMV, of course and best of luck with your batch.

3
Yeast and Fermentation / Re: 1450 pitched into a Blonde Ale
« on: June 02, 2015, 09:21:00 AM »
At day 3, it is cranking along nicely in a water bath with t-shirt and fan (2 fermenters) right at 62F.  I will hold it there a couple more days and then take it out of the water and allow it to free rise to basement temps to finish out in the upper 60's.

Hoping for the best!


4
Cleaning for me is pretty much rinsing out all hot side equipment very well (with deep cleaning by long PBW soak, scrubbing with scratch less pads, and full breakdown of valves and weld less bulkheads 2-3 times per year), then good cleaning with PBW, good rinse and sanitizer for all cold side equipment (hoses, pumps, fermenters, air locks, kegs) right after every use and rinse and sanitize before next use.  I store my kegs charged with CO2 and a goodly amount of Star San foam residue to further inhibit nasties growing - then I blast it out through the dip tube before racking the next beer onto/under a bed of CO2.

It sounds like some of these processes used are overkill, but it's your time and your peace of mind....so go with what suits you!

5
Yeast and Fermentation / Re: Lagering advantage
« on: May 30, 2015, 11:41:27 AM »
Brulosopher has set the bar for me:

http://brulosophy.com/methods/lager-method/

Really works.

6
Yeast and Fermentation / 1450 pitched into a Blonde Ale
« on: May 30, 2015, 11:37:44 AM »
Any thoughts? - it is underway after this morning's brewing.  Sounded like it would be a good pairing, so I went with it (slurry was ready after racking prior batch to keg).  This seems to be a versatile yeast, so I see why Denny likes it!

7
All Grain Brewing / Re: first measured mash pH
« on: May 29, 2015, 10:55:48 AM »
I think it was close enough - but some here dial it in within a closer margin.  I doubt you will have any problems.  I use Brunwater and rarely even check pH anymore, because it seems so reliable for the styles I brew.

8
General Homebrew Discussion / Re: the eye of the murky IPA beholder
« on: May 29, 2015, 04:58:49 AM »
He's not so murky but the yeast is a low floccer.

9
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 28, 2015, 05:40:13 PM »
My final review on Cascadesrunner's beers.  All were quite good to more than wonderful....

https://flic.kr/p/tsXiK6

Brewer: Drew Sauser - Cascadesrunner

Category: 14C - Imperial IPA

Bottle inspection: good fill, slight sediment at bottom, cap says "1469", so the yeast used is pretty obvious.

Aroma:   Caramelly aroma at the initial whiff - sweet, but gives way tocitusy, piney, resinous notes of the hops; slightly toasty and ready from the malt; neutral fermentation aroma; not hot or solventy despite expected ABV; no diacetyl; aromas linger well in the bouquet as the beer warms.  9/12

Appearance:  clear copper color, surprisingly brilliant on the first pour with no sediment disturbed - expected some dry hopped haziness, but none; one inch tight white beaded head lingers a minute or so, then gives way to a 3/8ths inch tight fully lingering bead and pretty white lacing as the first sips are taken; tight sediment in the bottle holds until the second pour, but even then is only modestly disturbed from its slumber.  3/3

Flavor:  smooth bitterness reminds me of a first wort hop addition; very bready maltiness in the first sip; hop presence, but not overboard with variety - seems to be a good mix of citrusy, piney, slightly floral balance of hops; maintains hop forwardness with good malt balance; no diacetyl; fully attenuated; slightest of oxidation - perhaps tasters fault for longish storage.  16/20

Mouthfeel:  medium body as expected; good carbonation; not overly warming,but definitely bigger than a mere IPA; slightest astringency in the mid to aftertaste - but possibly just my palate's reaction to the late hop addition; creamy impression later; late hop additions create tingling on my gums and lips as paired with the carbonation - good impression there.  4/5

Overall Impression:  A very beautiful beer when held to the light; I enjoyed the caramel and bready malt balance paired with the hops selected; oxidation could be cured with careful racking, perhaps under CO2 blanket - or by drinking sooner - which I imagine happens with this beer.  This would be well enjoyed with a plank-grilled  marinated salmon fillet paired with an asian ginger-dressed salad and heaping helping of steamed broccoli. 

Well done Drew.  You brew dang good beer and I am both feeling privileged and lucky to have drawn you in this swap.

10
All Grain Brewing / Re: Beers are getting cloudy?
« on: May 28, 2015, 11:59:52 AM »
If the filters are only carbon filters, there should be sufficient calcium, but if RO or ion exchange, it could be low in Calcium.  Martin would be able to give a better response, if you know anything about your water content.  You can submit it to Ward Labs for analysis to know where you are starting with your water....to get a baseline.

11
I wish I could fit it in, but , alas, no NHC for me this year...Amanda's Beet Berliner (2014) is now a distant memory, but I hope to make it next year.  And with Woj from UKG going, I know it will be fun for all who attend - he may wear his kilt (or vice versa).

12
I have limited experience with the truckload model, but I have a suggestion.  Try making the same beers without the hop level (dry hop load) and see if the perceived sweetness is there, if so, then try a bit more bittering load and if it remains, try a lower OG brew.  Between those steps, you should be better able to discover how your perception of sweetness arises in each instance and adjust accordingly to obtain the lesser sweet level you seek.

Sometimes varying a recipe in this way allows you to fine tune things for your palate.  I brew a lot of lighter lagers that straddle styles - but they are what I like and, while stylistically "off", they are eminently drinkable.  I got them to where they are by brewing repeatedly and varying aspects to dial in what I want to achieve in the end.  Many commercial brewers are not constrained by style guidelines and sell wonderful beers with their own personality.  That sounds like what you may find to be best for you.  Best of luck.

13
All Grain Brewing / Re: Lemon Drop Hefe?
« on: May 25, 2015, 06:17:29 AM »
With the desire to have lemon and raspberry as different flavors, you might want to explore a Berliner Weiss and serve with zitronensirup and himbeersirup (a simple sugar lemon syrup and a raspberry syrup).  It was a hit with many folks at a party I hosted.

14
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 05:37:36 AM »
It seems to me to be a function of available time and degree of enjoyment derived.  I have weekends available and while I have many pursuits, Homebrewing has risen to be one of my most favorite - I prefer it over golf, but probably just behind fishing, but fishing involves travel (I like to fish at certain Northern Wisconsin lakes, so I go to those places maybe 5-6 long weekends per year).  So, Homebrewing is what fills one of my weekend days usually at least twice a month.

Dave is right, though.  Only a few young adults are willing to carve out the time to home brew (for example, my son grew up around my Homebrewing and loves my beers, but he and his buddies prefer to go golf and then to one of several microbrew/brewpubs where he lives.  He says when he gets a house and a garage he may pick it up as a hobby, but for now he has little space and too many other options availablefor his time and money.

15
I knew my beers were off a little - and to think it was just because I used an old computer fan and plain old rare earth magnets in my stir plate!

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