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Messages - ynotbrusum

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Enjoyed the read, Marshall, as always.  I am in so many small minorities of the survey, that I feel like I may now lack plausibility, but I have a beard that is older than the majority of Reddit punks.

Kinda like a HERMS arrangement, Jeff, just direct firing, right?

Yeast and Fermentation / Re: Lager Fermentations
« on: August 24, 2015, 06:53:28 PM »
Yep as to all above and  German Magnum is a Hallertauer derived bittering hop that I use to minimize hop material in the boil for lagers.

I gave up on caring much about lag times a long time ago - just seemed to not matter much.  I never put a correlation together on using old yeast, but it makes perfect sense.  What I have found to be interesting is how little yeast slurry is needed when you are repitching directly from a first generation re-pitch and how quickly that gets started.  I find that to be shorter than when using a starter, though I have not measured it specifically - just my impression.

General Homebrew Discussion / Re: Calc help
« on: August 22, 2015, 04:31:25 AM »
Not so sure of the metric folks having both Math and conversion skills.  They just have a better (easier, at least) system of weights and measures.

General Homebrew Discussion / Re: Beer Writer Needs Your Opinion
« on: August 20, 2015, 07:53:44 PM »
My experience is that any method of brewing is acceptable - cheating would be not making beer and claiming you made it.  The processes that involve technology may allow greater consistency, but may be matched by a tight  process. Trial and error typically is involved, but I just had a first place Hefeweizen on my first try with the style and have never medaled in many entries of pils that have received scores as high as 45.

In the end - there are no absolutes.

General Homebrew Discussion / Re: Calc help
« on: August 20, 2015, 07:46:03 PM »
There's a special place (Heaven or Hell?) for those blessed with math and metric conversion skills!

My two least favourite dry yeasts in one write-up :)
Thanks Martin!

Still curious as to how T-58 would've fared...
Haha. Belle Sasison seems to be a pretty divisive strain, I've heard from many who love it and others who hate it. I fall somewhere in the middle with both of the beers I made, they're certainly better than neutral, but nothing mind blowing.

Also, I'm Marshall, Martin is waaaaay smarter than me :)

Sorry about that Marshall - I guess I was thinking about two of the best brew minds out there!

General Homebrew Discussion / Re: Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 08:09:02 PM »
Souring was done in the kettle - I used a Lacto starter with Omega's Lacto blend.  It went from 4.3 to 2.9 pH in less than 16 hours.

General Homebrew Discussion / Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 11:10:04 AM »
My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends.....

Almost as colorful as Amanda's Beet Berliner from NHC 2014! 

General Homebrew Discussion / Re: orange zest and bittering
« on: August 18, 2015, 10:48:04 AM »
So use ascorbic acid addition to a Lacto starter made from a handful of malt in the wort?  To lower the O2 and to inhibit aerobic bacteria strains?

General Homebrew Discussion / Re: 8 month old tastes phenomenal
« on: August 14, 2015, 10:55:24 AM »
+1 to bottling off the keg.  I have gone to half liter brown PET bottles for an easy way to store - I can re carb them with a carbonator cap, too, if they don't hold the carb well or need a bit more carb at serving.

Congrats on the Berliner.  I have made it twice - once with the long "over-winter" souring - it was good, but not worth the wait.  This last time as a kettle soured batch - it got away from me with an overnight drop to 2.9pH.  I may just give the grain inoculation a try, but I will do it with a starter to minimize the risks - glad yours avoided the dreaded "poo" bugs, though.

General Homebrew Discussion / Re: Quick turn around on BJCP Tasting Exam
« on: August 13, 2015, 11:10:56 AM »
That's really the target all the grading teams should aspire to.

How about just a "Thanks graders, ADs, and EDs!"?  ::)

OP- great score. Congrats! Do you think you'll take the written at some point?

I agree on the thanks to the proctors, graders, AD's, ED's and my class and presenter for their efforts (most of whom I have already thanked directly!

I hadn't given the written a thought before, but now it looks like there is no reason not to give it a try.  At least 3 others in the group scored an 82, so maybe all will give it a try.  I assume there is room for more judges at higher ranks, right?

All Grain Brewing / Re: Decoction Magic: Taste the Magic
« on: August 13, 2015, 04:22:14 AM »
At a recent club brew tasting almost everyone decocted their hefeweizens and most did fly sparging.  The final consensus taste results selected a non-decocted, batch sparged beer as the winner.  Admittedly, all three of the top beers were really good, whether decocted or not (no one was told whether a beer was single infusion mashed or batch sparged).  The tasting was not BJCP judged, but the tasting participants were mostly BJCP ranked.

I appreciate the decoction allure, but I am not yet convinced that it makes a difference in taste...though I prefer a local Helles that is made commercially near here that is decocted.  So, go figure.

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