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Messages - ynotbrusum

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1
General Homebrew Discussion / Re: lagering in keg, carb before or after?
« on: December 01, 2016, 12:29:27 PM »
I've tried a bunch of ways, but set it and forget it works best for me.  Lager and carbonate at the same time.

2
Ingredients / Re: Brewtan B
« on: November 28, 2016, 05:39:53 AM »
Hi, Ken:

I live far west of Chicago in Kane County, beyond Geneva and not quite to DeKalb.  I met Joe through the Urban Knaves of Grain homebrew club.  For such a smart guy and great brewer, he is incredibly humble and well-liked, but so are many homebrewers (at least I have found that to be the case).

BTW - I have brewed a few of your recipes from your site!  I am a lager guy, so I really have appreciated the new insights discussed lately.
Oh, that's cool.  I need to update my site with some more recent information and pair down some of the recipes a little bit.  But I don't have the time at the moment.

I have heard that Joe is a good guy and a great brewer.  I assume that based on your location, you're not using Lake Michigan water... I don't think it goes that far west.  Cheers my friend.

I'm way west on a private well, so I brew with RO water that I treat.

3
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 12:48:03 PM »
Is it a matter of re-pitching or are you finding the trouble in the initial pitch of dry yeast?  I have noticed a little lemon in a pilsner made with 34/70, but not to the degree of making it totally unacceptable.  But I acknowledge that I much prefer repitching with liquid yeasts and 2206 is my standard operating procedure (if I have it available) on Helles and Southern German beers.  I used to also use 838 quite a bit.

4
Ingredients / Re: Brewtan B
« on: November 23, 2016, 12:40:40 PM »
Hi, Ken:

I live far west of Chicago in Kane County, beyond Geneva and not quite to DeKalb.  I met Joe through the Urban Knaves of Grain homebrew club.  For such a smart guy and great brewer, he is incredibly humble and well-liked, but so are many homebrewers (at least I have found that to be the case).

BTW - I have brewed a few of your recipes from your site!  I am a lager guy, so I really have appreciated the new insights discussed lately.

5
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 23, 2016, 05:52:06 AM »
I use S-189 on a variety of lagers, especially American focused lagers with adjuncts.  I like 2206 for most Southern German lagers, but will use 830/2124 for Northern German Pils to hit the crisp finish that seems to go well in matching the style.

6
Ingredients / Re: Super Pima®
« on: November 23, 2016, 05:43:51 AM »
I've done this blending of base malts a few times when I brewed spontaneously and had to cover the malt bill by subbing two row, due to a shortage of Pilsner on hand.  The beers were pretty tasty, but I didn't keep good track of the blend.... I will need to pay better attention going forward.

7
Ingredients / Re: Brewtan B
« on: November 23, 2016, 05:38:16 AM »
Joe F = multiple NHC gold medal winner and Sam Adams Longshot winner. I tend to heed his advice.
X2 Ninkasi, and a pretty nice guy.

He's in my club, so I am extremely biased... but he is the best brewer I know - and that includes the pros I know.  His beers are routinely ramped up for brewpubs.

8
Yeast and Fermentation / Re: Keg secondary fermentation?
« on: November 18, 2016, 07:14:07 PM »
First, make sure the beer is done, unless you intend to have the carbonation uncertain.  Check into fast ferment on these threads.  Generally, about 3-4 ozs in a keg (with a CO2 infusion as a "cap") will work, but it depends on how far your beer has attenuated and how many volumes you want for the style of beer.  With CO2 available, why not just keg and carb with CO2?

9
All Grain Brewing / Re: LoDo questions
« on: November 16, 2016, 05:52:47 AM »
I have done three batches now using LO methods - 1 pre-boiling and 2 pre-yeasting, with one of the pre-yeasting also getting Brewtan B (just arrived last week from Australia).  I can't get over the remarkable lack of aroma in the mash, extra malty flavor in the wort, clarity of the wort and thickness of the trub/break in the boil kettle (I have a false bottom screen in my boil kettle and use stainless mesh canisters for pellet hops).  I have some dialing in to do, but this approach has me very intrigued on German beers.

10
General Homebrew Discussion / Re: Belgian breweries low oxygen?
« on: November 16, 2016, 05:43:26 AM »
Really cool.  Still wondering about what was the deal with the wooden beam-looking pieces suspended above the cool ship in the one brewery?

11
Ingredients / Re: Brewtan B
« on: November 14, 2016, 01:23:03 PM »
Went with a LO Pilsner this past weekend after receiving the Brewtan B.  And the lack of aroma in the mash tun was really remarkable on this batch.  I skimmed the hot break as it formed pre-boil to attempt to reduce some of it. 

The trub/break material left in the bottom of the boil kettle after racking was really heavy and dense - and pinkish!    I also have to adjust for the reduced wort volume post-boil due in part to the thick trub holding back more wort (maybe a pint or so?), but the batch is happily bubbling away in the fermenter at 48F.

12
All Grain Brewing / Re: First Low Oxygen Brew
« on: November 08, 2016, 07:12:04 PM »
The first thing I noticed was the low aroma in the wort with this approach.  I took a sample Vienna Lager and carbed it up at a very "green" stage prior to lagering, but it still tasted very good.  I can't wait to try the finished product.  I have 2 spunding valve sets of parts coming soon, so that is my next step in going LO.  Stainless IC or CFC may be on the horizon but that may have to wait until the time is right for the budget on that one.

13
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 04, 2016, 03:03:46 PM »
Very well done.  I hope to pick through it over the next few days.  I have done one low oxygen brew so far and other than a bit of sulfur during fermentation, it seems to be progressing well.  I love the cake pan idea for a mash cap.

My club members think I am a nut for buying into this, but I am hoping to be able to show them the results.

14
Ingredients / Re: Franco belges Pils
« on: October 31, 2016, 07:21:37 PM »
Dungeman's perhaps?

15
Yeast and Fermentation / Re: Pitching sloppy vs Clean slurry calculations
« on: October 28, 2016, 06:15:02 PM »
Wow, high 50's on the repitching - that's twice my highest ever (a clean lager strain that I just changed up on to make a change - no mutations).  That is impressive that you routinely run them for so long.

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