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Messages - ynotbrusum

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1
General Homebrew Discussion / Re: What's in the Tun
« on: Today at 04:18:08 AM »
Brewing a Kona Big Wave Golden Ale Clone‏ tomorrow with a friend who is brewing an IPA. It's spring and it's great to be outside!

I had a Kona Big Wave yesterday for the first time - really good ale - almost lager like.  I would love to see a clone recipe, as it had some very interesting esters that I'd describe as a medley of tropical fruit.  I wondered out loud as to whether it was mainly a hop created flavor or was yeast/fermentation created.

2
Yeast and Fermentation / Re: Time before pitching.
« on: April 17, 2014, 04:31:43 AM »
I've gone so far as leaving beers in the kettle on a cold night, wrapping the BK with a trash bag, without any problems. Ideally you want to pitch within 12 hours, but I have gone as long as 18.
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18 would scare the bejeepers out of me, but I am learning to trust the process more these days.  Thankfully even with my lagers I can get to mid 50's with my recirc immersion 50 foot of half inch copper in about 30-40 minutes then get below 50 in a couple hours in the fridge. That's for a 10-12 gallon batch - my standard size.

3
Yeast and Fermentation / Re: Fermentation Timing
« on: April 17, 2014, 04:25:18 AM »
That is controlled fermentation Dude!  Well done and I am so jealous.  I wouldn't begin to know how to do that set up...you are very talented.  Goodonya!!!

4
Yeast and Fermentation / Re: Another Starter Question
« on: April 17, 2014, 04:14:56 AM »
The point that I was trying to make is that the rules of fermentation have not changed in the last twenty years.  Those who claim that the use of a secondary fermentation vessel to clear and age beer is out of date and more harmful than beneficial have yet to put forth any real scientific data supporting their thesis. In the absence of a controlled study in which identical worts were pitched with identical quantities of yeast and subjected to the same primary fermentation protocol up to the point at which one batch was racked to a secondary fermentation vessel, the claim is nothing but conjecture masquerading as fact.

With that said, I do not always use a secondary fermentation vessel.   I only use a secondary if I will not have keg space within a week after the end of active fermentation.  Sometimes, I will let green beer sit on the trub for up to ten days because I have other obligations.  However, I am under no illusion that the beer is getting better by remaining with the trub. 



As recently as last year, I espoused the set it and forget it regimen for beer fermentation, but with larger re-pitching recently, I have gone to racking to keg as a bright tank shortly after reaching terminal gravity and then later pushing by CO2 to the serving keg, more like the pros do.  The beers seem at least as good, so maybe terminal gravity plus a few days is all that is needed.  Merely hitting terminal gravity is a crap shoot, so now I have to check more to be comfortable that the beer is truly done, but taking a thief of beer a couple three times in three days is not exposing it to too much of an additional oxygen risk I hope.  Smaller ales go right to serving keg, typically in three weeks.  Plus, this way the re-harvested yeast is beastly healthy!

5
General Homebrew Discussion / Re: From our local TV station
« on: April 16, 2014, 04:30:40 AM »
And this definitively answers the age old question "Can a blind tiger find a beer cup?"

6
Yeast and Fermentation / Re: Mixing yeast strains
« on: April 15, 2014, 06:52:04 PM »
Typically, one yeast will pretty much out compete the other, but I am sure you will be fine.

7
All Grain Brewing / Re: Mash efficiency survey
« on: April 15, 2014, 06:50:18 PM »
Sanke with false bottom and cooler with braid.  I crush relatively course (I know, I know) at the factory setting for the Schmidling Mill.  72-75% efficiency, which I accept.  I have a second mill that I set much finer and got better efficiency, but the mill would free spin at times, so I don't use it for anything but dark grains these days (so I don't have to go through a lot of cleaning.)

8
General Homebrew Discussion / Re: Kids and Homebrew
« on: April 15, 2014, 03:05:31 AM »
My son went from capping assistant (as a teen) to beer snob (as a college student - now 22 and soon to graduate).  He brings craft beer with him when he comes home and takes homebrew back to school to share with a couple buddies and a professor (a chemistry prof who also homebrews).  My daughter and her fiancé made a dopplebock with me last year...enjoy the kids while they are young, because they grow up fast!

9
General Homebrew Discussion / Re: Water Build
« on: April 13, 2014, 05:18:04 AM »
If it's not an all grain batch, you can just go with the store RO, because the extract already has the necessary minerals in it and does not need to convert the mash.  Also, RO water from a dispenser in a store is not reliable as being fully flat water (zero TDS,etc...), because of the nature of the filters and cleaning required - or so I am told.  Even so, it is still better than using really hard water.

For those reasons, guys get their water tested by Ward labs and dilute with distiilled water. 

Welcome to the forum - Denny's tag line says it all.

10
General Homebrew Discussion / Re: Smoke Signal
« on: April 13, 2014, 05:06:16 AM »
Well done!  How long did you smoke the malt?  I have been tempted to try it in my smoker, but I would have to borrow my buddies cold smoke attachment.  I was thinking of trying pecan chips.  And you did 3 sacks - not all at once, or was it?

11
General Homebrew Discussion / Re: Noob judge observations
« on: April 12, 2014, 04:27:04 AM »
What I found confounding is that in one competition a beer I entered got dinged for diacetyl and DMS where there was none, then got a really good score (10 points higher) at the NHC 2 weeks later with notes that said no hints of those flaws.  Perhaps the first was mishandled in some way, but the NHC judges get my nod, of course.  Or maybe judges are that far apart in scoring? 

12
General Homebrew Discussion / Re: Gusher Infection?
« on: April 12, 2014, 04:16:06 AM »
I use swing tops, so baking them could melt the rubber gasket...so StarSan for me.  Also I have the bottle tree with the bottle spritzer attachment, so it's easy peasy.   Only gushers now come from overcarbing.

13
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 12, 2014, 04:07:52 AM »
That tang thing has really got me thinking...seriously.  Crazy how jacking around can lead to creative bursts.  And I gotta get a saison in at some point in the next couple weeks!

14
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 11, 2014, 04:53:41 AM »
I like your style, dude...

Know brewing this weekend, but I am splitting and stepping up a yeast started of Cali 001 for an 11 gallon batch of a pale ale to be brewed next Thursday, and starting a vial of 007 for an IPA to be brewed next Friday.

Can you substitute Hershey's syrup and half strength Yuengling in your recipe, Jim?  Or perhaps go with a Wit and the strawberry Nestle's quick?  ;D

15
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 11, 2014, 04:49:19 AM »
Doing a lager and a bitter.  Gonna try some two row and flaked corn to Mericanize the lager and MO to Briticize the Bitter, but don't have a BJCP style in mind for either...seat of my pants brewing this weekend for some summer guzzlers.

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