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Messages - ynotbrusum

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1
Ingredients / Re: Fruit Ideas for Sour Ale
« on: December 11, 2018, 07:05:08 PM »
One small word of caution - there may be wild yeast on the fruit that could take your beer in a direction that you may not like.  I am not saying it is a problem necessarily, just be ready for the wild yeast influence inthis setting.  Alternatively you can dose the fruit as puréed with Camden or other similar yeast killer, then after it sits a day or so, add the specific souring microbe that you want to finish it.

Cheers.

2
I appreciate the expense angle of that many live kegs, but you can bottle from the keg, if you have a “slow mover”.  Even so, it is an expense to get started with kegs, admittedly.  I could never go back completely to bottling at this point, so maybe you are wiser than you think - once you keg....it’s hard to go back to bottling for anything but comps or gifting.

Cheers!

4
Equipment and Software / Re: Monster Mill MM2 Pro
« on: December 10, 2018, 09:46:58 PM »
Did you use any additional filter medium (such as a Brew Bag), or just rely on the grain husks with a false bottom?  I have gone to .035” with the Bag for HERMS recirc.  I start at a slow draw throttled on the pump outlet (Topsflo 12 v) and after a few minutes I open it up, returning through a Locline Halo submerged just below the wort level.  No stuck mashes and no pulling grain through the false bottom.  Really feel good about the repeatability at this point, too.  My mill is a Schmidling, but if I ever wear it out I would go with that MM2 Pro.

Cheers and enjoy that mill - it sure seems to be a good one.

5
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: December 10, 2018, 09:38:08 PM »
Yea, that lower gravity reading made me wonder, but it gave me the accurate spread between OG and FG, so that and seeing a real time stabilized final gravity without change make it worthwhile.

6
Yeast and Fermentation / Re: Primary sacc to low for sour secondary?
« on: December 10, 2018, 09:34:32 PM »
I have not gone that route before, but with some experience with a solera of Flanders Red, I would guess that pitching the bugs will still work.  They can metabolize the remaining long chain dextrins and even eat the Sacc if necessary.  The bugs work much slower, however, so be prepared to wait it out.

7
All Grain Brewing / Re: Belgian dark strong
« on: December 06, 2018, 07:39:28 PM »
I have noticed an increased fermentability of the wort with no loss of body when doing a Hochkurz step mash.  Something about the mashout making a difference there - Head retention is greater, if nothing else.  I also will do a continuously increasing slide through the beta to alpha to mash out temperatures over an hour and that has resulted in similar results.  I appreciate that maybe it is just in my head (confirmation bias), but on my process (HERMS) it seems to produce a good result on my lighter lagers and palest ales (10 gallon batches).

Try it and if it doesn’t work better for you, then certainly dump it as a process in favor of a simpler and equally good result.  In the end it is just a hobby and everyone should experiment with their respective systems to find out what they most enjoy.

For what it is worth, when I make big ales or dark beers, I usually go back to 5 gallons and then I will opt for the simple batch sparge (BIAB) in my cooler, rather than breaking out the HERMS set up.

8
Equipment and Software / Re: Induction Recommendations
« on: December 05, 2018, 11:04:41 PM »
I use a 350W 220V used commerical-grade  induction cooktop with a older model 8 gallon Megapot.  Works very well and can get 3-4 gallons to strike temp in 20-30 min or less with it.  Gets 7 gallons to a rolling boil without issue.  I paired mine with a condenser mounted on the lid to handle steam.

Could you please provide more information on the condenser? I'm interested in some kind of electric system to brew on in my cellar, but I'm worried about the steam. Thanks.

There are a few, including a BYO Magazine article recently on a DIY project (pretty cool).

Here is an example that is commercially available for homebrew applications:

https://www.brew-boss.com/Condenser-Boss-Boil-Kettle-Condenser-p/cb-bb-apmount.htm

I have heard from pro brewers that use condensers in pilot systems that the vacuum created can actually snuff out a boil...but I have no actual experience on this.

9
Pimp My System / Re: High Gravity electric 3-vessel system
« on: November 29, 2018, 12:30:11 PM »
Nice setup.  You will like that controller.  I have an EBC -130 that I manually switch between HLT and dual MLT/BK (BIAB system).  I love the ease of use and dependability of the build.

10
Pimp My System / Re: My Professional Basement Brewery
« on: November 29, 2018, 12:26:43 PM »
Congratulations!  That is beyond compare in the homebrew world (or likely any pro brewery).  You have every reason to be very proud of your work.  And thanks for sharing that with us - it is so impressive and beyond overwhelming to me. 

I have two simple Stout tanks (BIAB kettle and HERMS tank), so my system is fully hands on, but I use most of the oxygen purging steps you developed to achieve real improvements in my Beers.  So thanks for putting that out there, too!

11
Agreed that both of Gordon’s books are well worth reading:

https://www.brewerspublications.com/blogs/author/gordon-strong

For historical perspectives, there are several BA books by Horst Dornbusch and the like that give nice treatment of beer styles with historical background into the style.

Cheers!

12
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 28, 2018, 06:07:53 PM »
Chevallier malt gives nice foam and lacing.   And this beer has a bunch of invert sugar in it too.

Sent from my SM-J727V using Tapatalk





Great looking bitter.  Any special mashing on that old malt style?  I have used it a few different ways, but it requires some attention as an under-modified type.
I've tried a few different mash programs, and realized something very telling:  if you look at old records (thanks Ron P,) modern German Hochkurz schemes are pretty much the same as what the Brits used to do, achieving intermediate rests through underlet and the final temperature through the sparge!  My most recent iteration is a Hochkurz with the added 15 minute rest at 150° because I wasn't getting satisfactory attenuation with just 146/160/170.  I'll let you know how it works out.   Funny thing is, if you cut open a bunch of kernels,  you'll see the acrospire is usually fully grown;  so it isn't really under modified, but sure acts like it (and is definitely not evenly modified.)    I now accept that even with intensive mashing it will never give as high a yield as modern malts.  But so worth the effort.  Well into this sack, I'm just getting the hang of it. Next week I'll probably order my second sack!

Interesting to hear.  I just assumed that it was not well modified based on the heritage label and what was stated about the era of malt it was seeking to emulate...Brew On!

13
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 27, 2018, 06:26:31 PM »
Chevallier malt gives nice foam and lacing.   And this beer has a bunch of invert sugar in it too.

Sent from my SM-J727V using Tapatalk



Great looking bitter.  Any special mashing on that old malt style?  I have used it a few different ways, but it requires some attention as an under-modified type.

14
All Grain Brewing / Re: Kesselmaishe
« on: November 26, 2018, 11:51:20 AM »
For the initial strike water- what volume did you use? And on the drain off, how much did you remove, approximately?

15
All Grain Brewing / Re: Kesselmaishe
« on: November 23, 2018, 10:28:50 PM »
Any special pH considerations with that style of mashing?  Also, how do you calculate the water volume to add to the grain on the predecoction step?  Lastly, are you concerned with temperature of the grain or first wort when that wort is added backup the decocted full mash?

Sounds interesting.

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