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Messages - ynotbrusum

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1
Ingredients / Re: Gallotannin purple color?
« on: January 16, 2018, 11:49:00 PM »
I get pink and Joe F suspected that it was some iron chelation by the BTB.  No effect on final beer.

2
Yeast and Fermentation / Re: First Time Brew
« on: January 16, 2018, 11:04:19 PM »
Contamination can be present without much sign.  If left long enough, contamination can show up as a pellicle-like covering or by smell.  Don't worry about it with this batch, though.  Just don't get in the habit of opening fermenters needlessly.  That is how the contamination can be introduced easily.  The brew day contamination will rarely happen, if you clean, sanitize and pitch after chilling quickly, then control fermentation temperature to let the yeast out compete any cells of the nasties that might have snuck in...

Cheers to your first homebrew.  Bottle it and enjoy it - it is undoubtedly your best yet.

3
General Homebrew Discussion / Re: AHA Tuesday Quiz questions
« on: January 12, 2018, 04:11:25 PM »
Not here to defend the BJCP on any specific style guideline, but the amount of work collectively done by those listed in the credits is commendable.  Old information and myths persist, unfortunately.  Since the BJCP is inherently geared toward competition, there will be some authoritarian strokes in the style guidelines.  I don't have a problem with that and if you want to stray from the guidelines for a particular style, there are styles for those "strayings", you just have to fit the right one and be a bit descriptive.  I stray all over the place and treat it like the hobby that it is, generally, in my typical brewing - but if I enter a competition with a particular style that is relatively concrete, I accept that as the constraints in which I should enter my beer.  I then sit back and welcome the comments, knowing that the judges are giving me an honest assessment within their limitations (and some are really good, some are not so thorough, and some are pompous and presumptuous - like every other avenue of life).

Just sayin....and I don't deny that I have had disagreements in situations where reasonable minds may differ and we end up agreeing to disagree.

4
All Grain Brewing / Re: Sudden Barley Crusher issue
« on: January 11, 2018, 05:18:04 PM »
I didn't know about Jack Schmidling retiring.  I like his product and understand its limitations (none were so significant that I considered them major), so a backup for me would be the Monster Mill, I guess.  Thanks for the update on non-availability of the JSP Barebones Mill.

5
General Homebrew Discussion / Re: AHA Tuesday Quiz questions
« on: January 11, 2018, 04:55:52 PM »
I treat my mistakes as unintentional experiments...and drink them, if they taste good enough to deserve consumption.

We all have more knowledge than we started the hobby with and it seems that there are some instances of "2 steps forward and 1 step back" as we go.  I can live with that.

6
All Grain Brewing / Re: Sudden Barley Crusher issue
« on: January 10, 2018, 02:30:52 AM »
My JSP mill has worked longer than my BC at this point, but the BC is a nice backup for my roast malts for hand grinding using the manual handle.  That way I don't have to worry about running some pale malt through it to clean it for the next full batch grind.

7
General Homebrew Discussion / Re: Final thoughts on our first beer.
« on: December 24, 2017, 01:35:57 AM »
Simply put, brew again. Brew again.  Cheers!

8
General Homebrew Discussion / Re: American light lager
« on: December 20, 2017, 08:29:09 PM »
You are closer to Czech beers by using their malt, not because it's "floor malted", but because it uses the barley variety, terrior and steeping schedule and kilning profile that gives it what you've come to expect.

Weyermann has TWO Bohemian Pilsners, one floor malted,the other conventional.   I've used both and prefer the conventional. It's very consistent,  and IMO gives better body, mouthfeel and foam, and a less muddy flavor, than the floor malt. That said, my  choice is still the regular Weyermann Pilsner.

Your palate must be well refined, indeed, and I know mine is not so much, but I’d be interested in any side by side blind tasting results, if any have been done.  I just might put that on the agenda for 2018 - but I bet the results will be relatively inconclusive, as the pool of tasters in my group are not very refined.  Cheers!

9
General Homebrew Discussion / Re: American light lager
« on: December 19, 2017, 10:09:53 PM »
You are closer to Czech beers by using their malt, not because it's "floor malted", but because it uses the barley variety, terrior and steeping schedule and kilning profile that gives it what you've come to expect.

Good point.  So, as it is readily available - and I don't know where to get Czech malts otherwise, I will go with it when I can get it.

10
General Homebrew Discussion / Re: Building water for pale lager
« on: December 19, 2017, 10:06:46 PM »
A couple years ago I installed an RO system with a line to my kitchen sink and a line to my garage (where I brew - usually electric).  This was the best move I ever made in brewing - the TDS meter shows a typical post-treat water of 12-14 TDS.  I preboil my H2O and add a little CaCl2, some NaMeta, and some Brewtan B to my mash and run with it as adjusted for light German lagers.  I get high compliments and can't keep the helles in stock with my friends choosing it over any other I brew.

Good luck with your water!

11
General Homebrew Discussion / Re: Swaen Malts...
« on: December 19, 2017, 09:55:06 PM »
I use their pale malt as a continental 2 row to blend a bit with pilsner for my helles and I use it straight up for ales.  I like it and it seems to be a pretty clean pale malt.  I prefer to get Weyermann's, but my LHBS gets a fair amount of Swaen and Avengard products, so I use them without hesitation.

12
All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 18, 2017, 05:44:19 PM »
Excellent - that is where I am heading...thanks for the seal of approval.

13
All Grain Brewing / Re: Down sides of no mashout?
« on: December 18, 2017, 05:43:07 PM »
Slightly irrelevant and off topic, but I'm curious about terminology.   I see most here using "mash out" for what I always thought was "mash off."  Full set of terms I learned:   mash in = same as dough in, mash off = 170°F rest, mash down = transfer to lauter tun, mash out = same as grains out. Am I non-standard nowadays?

I'm thinking of Mash OFF, i.e. holding a 170F rest.

So after step mashing for intervals of say, 30 minutes at each of two selected mash temps, you increase to and hold at 76-77C (or at 170F) for another 10 minutes during a recirculation mash, right?  (i.e., a 70 minute mash routine in total, plus ramp times)?

14
General Homebrew Discussion / Re: black and tan question
« on: December 18, 2017, 05:11:48 PM »
If the idea is to have a blended beer, then I would simply blend them; if not, separate glasses work much better!

15
General Homebrew Discussion / Re: Oxidation
« on: December 18, 2017, 05:08:17 PM »
Props for sure.  I am wondering if anyone has had bottle conditioned beers tested for DO levels.   Just thinking that the final scavenging in the carbonation phase would further reduce the average homebrew DO level rather than bottling from keg as most do.

Only active yeast consume oxygen.

So lets run though this to all get on the same page. I have to make some assumptions here so please correct me when I am wrong.

Ferment to gravity in the fermenter. Allow beer to clear maybe cold crash?

Beer sits in the primary 2 weeks. The off to the bottling bucket we go. Stir in priming source. Add to bottle. Use oxygen abosorbjng caps, but you sanitize them with tap water and sani saturated with 8-12ppm o2, there by sanitizing them but robbing them of all their scavenging potential.

Beer takes on oxygen from the transfer to the bottle bucket, and being put in the bottle.
The beer is capped. With oxygen in the wort and in the headspace. It, after 1hr due to ideal gas laws has all the o2 of the headspace into the beer. Days pass before the yeast wakes up and starts consuming all the while letting in an additional 7ppb per day. You are under protection during this (and only this) phase. The yeast wake up after a week consume what it can. Eat the food source and go dormant. Every day 7ppb is added, this never stops in the bottle. If using swing tops double it.

I don’t disagree that you get another layer of protection then say a force carbed and counter pressure filled bottle. But you( proverbial you, all bottlers including any and ALL professionals) are fighting a winless battle.

The o2 permeability of steel is zero. But it’s not that easy either.

For sure it is not that easy.  Your set up is very impressive.  I am considering the lactic reactor/sauergut route, but I have to get more disciplined on the hot side, first.  I have a closed loop RIMS arrangement, with silicone-gasketed mash tun cover, so I have made some strides on limiting O2 ingress (and I use only about a gram of NaMeta on my 10 gallon batches, along with BTB and CaCl2).  Baby steps....

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