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Messages - ynotbrusum

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1
Beer Recipes / Re: Tropical Stouts
« on: May 26, 2017, 12:52:56 PM »
I won a club competition using S-23 and fermented it in the high 50's early with a finish in the high 60's.

2
All Grain Brewing / Re: Understanding Diastatic power
« on: May 26, 2017, 12:47:21 PM »
Is that only 1 packet of dry yeast for this 10 gallon batch?

3
All Grain Brewing / Re: Are grain bits in boil kettle a problem?
« on: May 26, 2017, 08:43:27 AM »
Agreed - no problem with a few bits of grain.  But, if you want to easily filter them out, you can use a simple food strainer (also sometimes called a soup strainer) to easily scoop out the bits that are in the boil kettle:

https://www.alibaba.com/product-detail/Multifunctional-FDA-CIQ-Iron-stainless-steel_60344273743.html?s=p


4
Equipment and Software / Re: Blichmann Pump
« on: May 25, 2017, 01:38:59 PM »
I hope at NHC we will be able to hear the pump operate.  Oddly, that is what could be a make or break for me, because the small DC pump that is available is incredibly quiet...and I may opt for the more quiet of the two, (but the Blichmann features are definitely impressive - especially being "splash resistant" and easily broken down for deep cleaning).

5
General Homebrew Discussion / Re: Brewing Dream
« on: May 25, 2017, 12:08:31 PM »
Don't worry - and for what it is worth, the best homebrewer I know uses DME in his RIS batches - he plans on it to get the batch right due to mash tun limitations.  And I can attest to his award winning beers...they are fantastic.  I won't give away his name, but he is an "AllStar".  So don't be afraid to use your DME on an "allgrain" batch.

Cheers!

6
All Grain Brewing / Re: Water Question
« on: May 25, 2017, 11:16:34 AM »
The price per gallon varies greatly from dispenser to dispenser - but the best price is from units that dispense into your own container (as with many things, the container/packaging is often the most costly component).  My local grocery store (chain) had it for $.29 a gallon at one time, but it kept creeping up and when it went over $.65 a gallon, I went with a home RO system and haven't regretted it.  I can collect 9 gallons a day and I simply keep it in 5 gallon water jugs until I am ready to use it.  Then on the day of brewing, I treat according to Brun Water and my beers have been the better for it.

YMMV - good luck and Cheers to your move to better water (and hopefully better beer!)

7
I enjoyed it, as usual, Denny.  I also reviewed some of the posted links relating to the whole craft beer scene and I found those to be very interesting and insightful.  The effects of the large conglomerate acquisitions are rippling through the industry as each brewery is acquired.  Battles for taps and shelf space continue to be waged daily (with market power making it a pretty unfair fight in favor of the big guys); I hope the little guys can hold out, but I think Drew may be onto something in terms of a shift in paradigm away from the mid-sized brewers...and the analogy to restaurant lifecycles and their geographic markets/marketing seems very likely to become the case for craft brewing (however that may ultimately be defined).

Keep up the good work!

8
All Grain Brewing / Re: BIAB newbie
« on: May 24, 2017, 04:50:16 AM »
An welcome to all those who are new to the forum!

9
General Homebrew Discussion / Re: Washing Yeast.
« on: May 24, 2017, 04:48:00 AM »
The most that I have gone was somewhere around 25 repitches, but it was unwashed Pilsner yeast that was given yeast nutrient at each repitch.  I basically used it for a couple years and simply grew tired of the project.  I never had an off beer. YMMV, of course. 

Also, I have had petite mutants form in just a few batches when repitching, so it does happen, if the yeast is stressed.  I rarely go beyond 5-6 generations anymore, because yeast is just not that expensive to risk large batches betting on its unaltered replication with straight repitching.  Guys who yeast farm typically save some first generation yeasts to propigate from, I think.

10
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: May 23, 2017, 04:36:06 AM »
Michael, where did you see that?  The "dates and deadlines" page still shows June 1st as the final day.


Sent from my iPhone using Tapatalk
Mac,
Yeah the "instructions" on my entry page still says Baltimore, but the Entry Info Tab says:

"Entry Window
Time your shipment to arrive between May 19 and June 2nd. This timing is very important. Late entries may be disqualified."

Could that be last year's site?  I just received an email with June 1 as the last day for receipt of entries....

11
I won a club competition with S-23 in a Tropical Stout.  Really brought out the fruitiness sought after in the style. ;D

12
Consider recirculating the wort against the coils - it cools even faster, but you need a pump to do that.

13
General Homebrew Discussion / Re: Brewing a double recipe
« on: May 18, 2017, 02:46:10 PM »
I like to be able to do full mashes in one vessel, but I know that some folks will do a concentrated mash and simply add water to the wort for the boil.  I also know that some RIMS arrangements use 2 vessels for the mash - one with the grain and another that is being heated and returned to the one with the grain by pump.  You balance the flow and return, such that about half of the wort is in each vessel (and return lines) at each point in time, until running off into the boil vessel.  (I think the Blichmann approach is the version I have seen emulated - Blichmann calls it the Brew Easy, I think and the RIMS approach in that setting as K RIMS (Kettle RIMS).

14
All Grain Brewing / Re: Step Mash with 6 Row
« on: May 18, 2017, 02:13:23 PM »
I love using acidulated malt, but it can be all over the place in terms of pH adjustment.  Since you are measuring pH, you can have some more ready to be milled and added if necessary to dial it in.  Enjoy your cream ale - I bet it will be good.

15
It's never a waste of time, but it frequently becomes a way for me to pass some time.  Your contributions are always insightful and sometimes...provocative.  Here's to you!  Cheers.

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