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Messages - ynotbrusum

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Ingredients / Re: Belgian Tripel : Czech vs US Saaz
« on: April 24, 2018, 03:50:09 PM »
When using such a small amount of bittering hop addition, I agree with Denny as to just about any style - the bittering hop will contribute very little to flavor... maybe a slight spice with Saazer varieties (Czech or US), but your yeast will be the shining element with a Tripel.

Beer Recipes / Re: maibock
« on: April 20, 2018, 04:23:20 PM »
I know that some brewers are using Red X in place of crystals to get a malty profile.  Just a thought.

Equipment and Software / Re: Female Quick Disconnect Lubrication
« on: April 20, 2018, 04:08:46 PM »
OP mentions heat, so I believe he is concerned with the stainless disconnects used hot side.

Good point.  I didn't process that part.


Me neither.  I use what Phil linked for my tuns and hoses.

My QDC's for mash and boil hoses never stick to the point of being an issue.  I always have the male part on the tun and the hoses are always female on both ends and I don't lubricate them at all, other than what runs through in the brewing process and then on the clean up.

Equipment and Software / Re: Female Quick Disconnect Lubrication
« on: April 19, 2018, 09:39:30 PM »
I admit that any of posts are sometimes difficult, but the petrol gel lube solves it every time for me.  Some of the O-rings are a little thicker than others, too.  I had been using colors to keep from accidentally putting the QDC on the wrong post on a keg in a cramped fridge, but some of the O-rings were just a bit more difficult to overcome.

This is the product:

All Grain Brewing / Re: BIAB and mash temp question
« on: April 19, 2018, 01:13:09 AM »
My question was theoretical. I was reading about the two amylases and just wondered what would happen if you let the mash temp drop through the full range.

I'm relatively new, and also use BIAB (where the final "B" is a stainless mesh basket.)  For Belgians, I've been running the full temp range from the other direction - starting low, then raising mash temp in several steps until mash-out.  I have read that with current "modified" malts, this is is totally unnecessary, but it works for the Trappist brothers, and why not?  It's not more work, because I'm using a pump and electric heat.  The step mash process is more repeatable than it was with gas, and I can use my basement without asphyxiation.

I've also been told that with step mashing, I should remove Carapils and other dextrin malts from recipes.  I'm a little less sure what to think of this.  If I substitute in more base malt, it seems to drive the gravity slightly higher, and I don't notice any difference in the head or foam.  Maybe I'm not perceptive enough.

I think you are close in grasping the points above, but perhaps some further clarification could help:

The beta amylase once denatured, stops the work of breaking the chains of sugar, leaving only the alphas to do what they can do, which they can actually do more than betas and quicker, but they are helped by the betas on breaking down specific starch types.  You can google this for more info and get a more technical evaluation.

As to Carapils, I use it for flavor (as a light crystal malt) rather than the misconception of aiding foam or mouthfeel (it actually is foam negative in effect).

But in the end, try it for yourself and reach your own conclusions - Cheers!

Another good one - any brewer who sleeps on his Grain to guard his coolship is my kind of brewer!  And I bet his Kölsch style is worth a sidetrip when near LA.

Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 19, 2018, 12:43:45 AM »
I like several dry yeasts to the point that rather than repitching a liquid yeast during warm months, I go with dry yeast.  My fear in warm months is that there is just so much of an airborne microbial level that I want to just minimize the possibility of contamination and not repitch or propagate yeast very much.  Dry yeast costs less and I can pitch a substantial amount inexpensively.

Equipment and Software / Re: Pump reviews
« on: April 18, 2018, 09:20:18 PM »
I went from March to TDS Topsflo a year or so ago, when I added a second pump.  The annoying whine is gone and I run TDS Topsflo as both pumps (BIAB HERMS recirc through HLT coil and recirc of HLT tank water with electric element as HERMS tank).

I throttle through ball valves on the outflow side of the pumps, but I run the HERMS HLT water tank recirc wide open.  No complaints and they work seemingly as well as the March pump with almost silent operation.

General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 09:06:45 PM »
My LHBS down-sized and moved across the street from its original location, so it could remodel the old space into a wine production and tasting bar (beer license also).  The shop will stay active for as long as it remains viable in the location across the street and may be helped by the wine making and serving aspect at the remodeled location.  Definitely a different business model and I hope it works for them.  Wine had become a bigger draw over the last few years, but he has kept up with the essentials and I can order anything special and have it for pick up within a couple days, typically.  I want him to be open, so I try to get all ingredients from him and some equipment (though he wasn't set up for a lot in the equipment category).

General Homebrew Discussion / Re: no sparge method question
« on: April 18, 2018, 01:42:24 AM »
Typically you add all water up front and make your salt additions on the full batch and full measurements.  It can be batch sparged if you want...that’s the great thing about this hobby.  If you batch sparge, you should make sure each water addition works for pH levels.  The online calculators cover all of that pretty well.

General Homebrew Discussion / Re: chilling beer
« on: April 16, 2018, 06:44:53 PM »
Chill one and pop it to see.  You can put it in the freezer for a little while to speed the chilling, if you are in a hurry.  Cheers and enjoy your handiwork!

General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 05:41:19 PM »
There are some clubs that are more social, some more business-like..... my preference is a balance of the two, or even leaning a bit more towards the social side (thank you very much).  I know for me personally, I don't learn as much from technical presentations anymore, and learn a great deal more just by talking to people on a less formal, more social basis.  So for those going to meetings to learn something, recognize that there are different ways to learn.  One looks more like a classroom with Powerpoints, and the other looks to an outsider more like "being too social", but for me, that's where I learn a lot.  And to those more interested in business or politics...... personally, I don't give much of a rat about all that.  Go run for office or start up a brewery, whatever suits your fancy.  I just want to brew and enjoy each other's homebrews, thanks.

Just being honest and open.  We can all get whatever we want out of a club.  I like a little bit of everything, but not a lot of any one thing.  All good things in moderation.

We actually hold a monthly tech session for those wanting to dive a bit deeper, so out regular meeting is announcements/business items, then the second half is tastings and social, less technical discussions.  Balance applies to everything brewing, doesn’t it?

All Grain Brewing / Re: Double Mash
« on: April 16, 2018, 05:22:45 PM »
I am intrigued by the second mash at the beta temps and how the beta enzymes will react on the prior alpha mashed wort.  Then perhaps a second step mash from there at alpha temps and mash out.

General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 16, 2018, 05:08:34 PM »
I enjoy being in the club and view it as an opportunity to give back to the newer brewers.  I also get great input from others who are longer in the tooth than me or those who have experienced something I haven’t seen or heard about before.  A club with Robert or Jim would be lucky to have them as a resource.  Lastly in importance to me is the social outlet, but it is an important component for many club members.

By luck.  They supposedly only made 5-6 tons of it last year.  My LHBS got the only sack that it’s malt distributor had.  He knew it was something I would want....comes in a burlap sack (plastic lined).  Kinda cool that it is supposed to be old school from the 1800’s.

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