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Messages - ynotbrusum

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Yeast and Fermentation / Re: Wyeast 1450
« on: Today at 04:20:39 PM »
Is there a functional equivalent to 1450 by any other yeast makers?  My LHBS gave up carrying Wyeast due to minimum purchase and shipping logistics/expenses.  I had really liked 1450’s versatility.  I guess I can order it online with a cool pack, but it makes it a bit more expensive per pack that way...unless I bundle it with other yeasts in a multiple purchase.  Really bummed about my LHBS.

General Homebrew Discussion / Re: 6 Common Homebrew Myths
« on: Today at 04:08:10 PM »
Nice read, Denny.  Reminds me to some degree of the story about a family’s way of cooking the holiday roast - cutting off the end of the roast and cooking it in a separate pan.  After years of following Mom’s process, when the adult children finally asked Mom why she did that (expecting some culinary reason) - Mom says it is because the roast didn’t fit in the size of the pan she had...

Yeast and Fermentation / Re: Using harvested yeast
« on: March 19, 2018, 09:37:11 PM »
Yeah, the double mash is on my to do list.  I am not an IPA guy, so likely a barley wine or dopplebock to give that a try.

Yeast and Fermentation / Re: Using harvested yeast
« on: March 19, 2018, 08:50:38 PM »
I like the thought process, Jim, but I have to ask - with the first question, there are a lot of assumptions, no?

So, I like the "questioning the conventional wisdom approach and checking it out for yourself" - and then applying your steps...I would note that while my process has evolved significantly over time, I do tend to ultimately apply a cost/benefit analysis in the end, so I have some very obsolete brewery items that no longer get used.

Great discussion and thanks for sharing with us - I use the vitality starter SNS style quite regularly, but if I am racking an earlier batch from primary on a brew day, I am not opposed to a straight re-pitch.

With a one gallon batch, I assume you pitched a goodly amount of yeast.  If so, your beer will be done well in advance of your proposed schedule.  Cheers.

General Homebrew Discussion / Re: Blonde ale with rye?
« on: March 16, 2018, 02:12:35 AM »
I don’t think that Scott Janish reaches unalterable conclusions.  For one, the proprietary process being unknown, it isn’t a certainty what exactly is happening.  It probably is reasonable to conclude what is being said, but it hasn’t been conclusively shown to be the case.  Like Denny said, maybe you can reasonably distinguish grists with and without dextrin malts at various mash certainly is thought by some to be the case.

Welcome aboard the forum and the hobby.  Have fun and enjoy your beer!


Yeast and Fermentation / Re: Using harvested yeast
« on: March 14, 2018, 09:50:26 PM »
I have found that yeast rinsing is a PITA that has no appreciable benefit to the beer.
Really? I mean I'll believe you of all people Denny , but it seems at least if you rinse you know how much good yeast you're repitching vs just how much stuff, though it may not separate all bacteria or petite mutants.  How many generations are you going without rinsing?  I'd hate to waste (minimal) effort!

I am not Denny, but I agree with his assessment.  As for yeast generational anecdotal evidence, I took a pilsner yeast out 25 generations by simply re-pitching successively without any problems.  I gave it up when I wanted to try different yeasts.  I now don't count how many generations are used, because it rarely exceeds 5 or so.

General Homebrew Discussion / Re: BJCP Category advice
« on: March 14, 2018, 08:49:13 PM »
Maybe enter it as a 29B category beer - Fruit and Spice with a base as an IPA, is one way to go.  The lactose is an un-fermentable ingredient, which throws it a bit sideways, but I think it still fits as 29B.

I routinely ferment at 46F - no problems and not much lag, as long as a healthy yeast pitch is made.  I have not measured the differential in terms of the wort in active fermentation in my fermenter chest, but I would be surprised if it rose to anywhere near 8 degrees.  Ales, maybe if in the low 60's, might get that kind of differential, but lagers in the 40's seems a stretch - I could be dead wrong and am willing to be convinced otherwise.  Robert, you have a thermowell at the bottom of your Spiedel, so is that measuring such a large temperature differential (ambient to actively fermenting wort being 8 degrees different)?

All Grain Brewing / Re: Recipe suggestions for a new all grain brewer?
« on: March 13, 2018, 06:18:02 PM »
If you want a Brown ale - check out Tasty McDole's Janet's Brown Ale.  Pretty much a standard bearer IMHO.  I don't know if there is an extract version, though.  Welcome to the hobby and the forum!

Edit - Duh, you want an all grain recipe, so definitely check out Janet's Brown Ale, if you want to do a brown ale.  It is one of my favorites.


I am grateful for you chemical engineering types for a deep discussion and interesting precision about gravity readings. 

I have no science background, though others in my family do.  I think I am just going back to my lab grade hydrometer (final gravity reading demarcation range only) and set up a small table of refractometer readings as compared to hydrometer readings for my typical low ABV beers over the next few batches.  That should get me in the ballpark, if I want to go with refractometer readings, alone.

I appreciate the deep water, but I think this is one area where I can't swim well enough and will have to watch from the knee deep level near shore.

All Grain Brewing / Re: Mash ph Delta Discrepancy
« on: March 13, 2018, 06:02:09 PM »
Here comes a potential rabbit hole - I think all pH measurements are intended to be done at room did you cool the mash sample to room temperature?  If not, that could be an issue for comparison.  Also, I hear tell that it shortens the life of the probe to use mash temperatures for readings.

Ingredients / Re: what category of beer does this fall into
« on: March 13, 2018, 05:59:53 PM »
My suggestion is Category 16 B - Oatmeal stout.  You did not use coffee, so the only coffee comes from roast malt, which the style guidelines suggest is allowed to be expressed.  Your call, of course, but SHV is usually suggestive of the addition of spice, herb or vegetable, which would be the case if you cold steeped coffee with your roast grains.

Ingredients / Re: berliner weisse & tangerine
« on: March 13, 2018, 05:52:14 PM »
I think it sounds fine, but avoid the pith!  Probably a soft touch will get you where you need to be, unless the Berliner is off the rails tart.

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